Sandra'S Summer Thai Curry Chicken Salad Recipe

Name: Sandra'S Summer Thai Curry Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless chicken thighs, cut in chunks (dark meat moister but can use breasts); unsweetened coconut milk (for basting) (available in most supermarkets); salad greens; sesame oil; curry paste:; 6 garlic cloves; 1 tbl whole peppercorns; 1 tsp cayenne pepper (to taste); 2 tsp tumeric (for color); 2 tsp paprika (prefer hungarian); 1 tsp fennel seeds; 1 tsp coriander seeds; 1 tsp powdered mustard; 2 tbl chopped fresh cilantro root; 1 chopped, seeded hot chili (to taste - wear gloves); 1 tbl vegetable oil (to bind); Salad dressing:; 1 chopped, seeded hot chili (to taste - wear gloves); 3 chopped garlic gloves; 1.5 tbl chopped cilantro; 1/2 cup rice vinegar; 1 tbl fish sauce (available in most supermarkets); 2 tbl sugar; special equipment: wooden skewers soaked in warm water for 30 minutes (to prevent burning)

Servings: persons

2 lbs boneless chicken thighs, cut in chunks (dark meat moister but can use breasts)
unsweetened coconut milk (for basting) (available in most supermarkets)
salad greens
sesame oil
curry paste:
6 garlic cloves
1 tbl whole peppercorns
1 tsp cayenne pepper (to taste)
2 tsp tumeric (for color)
2 tsp paprika (prefer hungarian)
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp powdered mustard
2 tbl chopped fresh cilantro root
1 chopped, seeded hot chili (to taste - wear gloves)
1 tbl vegetable oil (to bind)
Salad dressing:
1 chopped, seeded hot chili (to taste - wear gloves)
3 chopped garlic gloves
1.5 tbl chopped cilantro
1/2 cup rice vinegar
1 tbl fish sauce (available in most supermarkets)
2 tbl sugar
special equipment: wooden skewers soaked in warm water for 30 minutes (to prevent burning)

1
Make the paste using all of the ingrediants binding together with the vegetable oil.
2
NB: Pestle & mortar is preferred but food processor could be used
3
In bowl, mix chicken with paste. Cover & refrigerate overnight.
4
Preheat broiler & bring chicken to room temperature.
5
Thread chunks on skewers (for easy turning) and broil for 35 minutes, basting generously every 10 minutes with the coconut milk. Flip chicken halfway through.
6
While chicken is cooking, make dressing by combining all ingrediants. NB: I dissolve the sugar in the vinegar first by heating gently.
7
To serve, toss a very small amount of sesame oil with the salad greens. Remove chicken from skewers. Place greens on plate with chicken on top. Pass dressing separately.

1193

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 lbs boneless chicken thighs, cut in chunks (dark meat moister but can use breasts), unsweetened coconut milk (for basting) (available in most supermarkets), salad greens, sesame oil, and more.

Yes, Sandra'S Summer Thai Curry Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sandra'S Summer Thai Curry Chicken Salad

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