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Recipes

Thai chicken and vegetable salad

By KACHEN

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300 g chicken breast fillet
  • 200 ml coconut milk
  • 1 tsp Thai massaman curry paste
  • 2 carrots
  • 1 sweet pepper, yellow
  • 1 stalk celery
  • 8 lychees
  • 5-6 Kenya beans
  • 150 g fresh red cabbage
  • 50 g peanuts
  • lime juice; for drizzling
  • Coriander greens; for the garnish
  • Mint; for the garnish
  • Bean sprouts; for the garnish

Instructions

  1. Rinse the chicken, pat dry and chop into small cubes. Bring the coconut milk and curry paste to the boil briefly and mix well.
  2. Peel the carrots and cut into thin sticks. Wash and clean the peppers and celery and also cut into thin sticks. Remove the skin and stone from the lychees. Wash the beans and cut diagonally into thin strips. Cut the red cabbage into strips too, then rinse and drain well.
  3. Bring the curry sauce back to the boil, add the meat and simmer over a low heat for 5-7 minutes. Mix the vegetables, lychees and peanuts together and arrange in coconut halves as desired. Arrange the drained meat on top and drizzle with lime juice. Garnish with sprouts, coriander greens and mint and serve with the curry sauce.

 

KACHEN
KACHEN

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