Ingredients
-
-
1 teaspoon masaman curry paste
-
2 tablespoons fish sauce
-
2 tablespoons peanut butter
-
3 tablespoons tamarind juice
-
3 tablespoons sugar
-
1 teaspoon paprika
-
1 teaspoon garlic powder
-
2 cups coconut milk
-
1/4 lb boneless chicken breast (115g)
-
1 egg, hard-boiled and cut in pieces
-
1/4 cucumber, sliced
-
1/4 carrot, sliced
-
-
4 leaves lettuce, cut in pieces
-
4 tablespoons peanuts, crushed
Instructions
- Peanut Sauce:
- Add all Peanut Sauce ingredients to heavy duty sauce pan and bring to the boil. Stir 15 minutes on medium heat until reduced to 1 ½ cups. Set aside to cool while you prepare the salad.
- Salad:
- Add enough water to medium-sized saucepan to cover chicken and bring to the boil. Add chicken and cook fro 15 minutes. Remove and set aside to cool. Once cool, shred.
- Compose chicken shreds, egg, lettuce, cucumber, carrot, tomato and shredded onion on plate.
- Drizzle over the peanut sauce and serve.