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Thai Green Chicken Curry Salad Recipe by Kathryn Bruton

If ever there was a salad recipe that defined comfort, this is it. The thai green curry paste makes a significant amount (350g), but if you are going to go to the trouble, you may as well make loads. Freeze what’s left over and use it in dressings, soups, marinades and curries.

Serves 4

Ingredients:

4 skinned and boned chicken thighs (about 350g)
150ml coconut milk
50g mix of basmati and wild rice
4 heads of baby pak choi (about 200g), stems removed
200g baby courgettes (or 1 large), sliced
60g green beans, each sliced into three
50g edamame beans (or peas)
2 tbsp rice vinegar
1 tbsp fish sauce
salt and freshly ground black pepper

Thai green curry paste
70g fresh coconut (available prepared in supermarkets)
50g fresh ginger, unpeeled
1 shallot, peeled
2 garlic cloves, peeled
1 lemongrass stalk, roughly chopped
1 green bird’s eye chilli
60g fresh coriander
1 tbsp fish sauce
juice of 2 limes

Method:

1. Blitz the ingredients for the paste until smooth. Set aside 100g and freeze the rest.
2. Place the chicken thighs between two sheets of clingfilm or parchment paper and bash with a rolling pin until really thin.
3. Mix the curry paste with the coconut milk in a bowl, add the chicken and marinate for a minimum of 30 minutes, or overnight if you are super organised!
4. Cook the rice according to the packet instructions.When ready, rinse under cold water and set aside to cool, then place in a large bowl with the prepared vegetables.
5. Remove the chicken from the marinade, scraping off as much of it as possible, and reserve.
6. Heat a chargrill pan until it is smoking hot and cook the chicken thighs for about 4 minutes on each side. You may need to do this in batches. Set aside and keep warm.
7. Deglaze the pan with the rice vinegar.
8. Pour in the marinade, 100ml water and the fish sauce and simmer for 3–4 minutes.
9. Taste one more time for seasoning, adding a touch more fish sauce or lime juice if
necessary.
10. Pour the hot dressing over the raw vegetables and rice and mix together. Divide between bowls, top with the warm chicken and serve.

RECIPE FROM COOK EAT LOVE BY FEARNE COTTON

COOK EAT LOVE Ferne Cotton Best known for her role as team captain on Celebrity Juice, Ferne Cotton continues to make us laugh onscreen or keeping us company on the radio. In COOK EAT LOVE, Fearne has created easy, healthy recipes that are fun to make and delicious to eat. As a veggie herself, she still cooks meat for her family so the recipes can cater for both and be packed with goodness either way. With recipes ranging from Roast Chicken Cashew and Chilli salad to Salted Caramel Chocolate Slice, there is a little something for everyone.

Cook Eat Love by Fearne Cotton is published by Orion in hardback and eBook. Photography by Tamin Jones, Liam Arthur.

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