How To Prepare Tangy Thai Chicken Salad ?

Preparation:   

Preparation time: 30 mins

Cooking time: 20 mins

Serving: 4

Ingredients:

• 1/4 cup (60ml) light coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons grated palm sugar*
• 500g chicken thigh fillets, trimmed
• 2 teaspoons sweet chilli sauce
• 1 tablespoon lime juice
• 4 kaffir lime leaves*, centre vein removed, finely sliced
• 150g baby Asian salad leaves
• 1/3 cup canned water chestnuts*, sliced
• 1 red onion, finely sliced
• 2 spring onions, finely sliced on the diagonal
• 1 teaspoon finely chopped galangal*
• 1 red chilli, seeds removed, finely sliced
• 1/3 cup each mint and coriander leaves, plus extra to garnish
• 50g roasted peanuts, roughly chopped

Instructions:

1. In a large saucepan, stir together coconut milk, fish sauce and palm sugar over low heat until sugar dissolves, then bring to the boil. Add chicken, cover and simmer over low heat for 10 minutes or until cooked. Remove from heat and let chicken cool. Remove chicken and reserve liquid.
2. For the dressing, add chilli sauce, lime juice and kaffir lime to poaching liquid. Stir to combine. Shred chicken and mix in a bowl with salad leaves, water chestnuts, onions, galangal, chilli and herbs. Divide between plates, garnish with peanuts and extra herbs. Drizzle with dressing.