Red Thai Chicken Rice Salad
For 2 (For 4)
Red Thai Paste: 1 pod (2 pods)
Lime: 1 (2)
Chicken Thigh: 1 pack (2 packs)
Lemongrass: 1 stick (1 stick)
Basmati Rice: 1 pack (2 packs)
Carrot: 1 (2)
Peanut Butter: 1 pod (2 pods)
Nam Prik Pow: 1 pod (2 pods)
Sesame Oil: 1 pod (2 pods)
Crushed Ginger: 1 sachet (2 sachets)
Palm Sugar: 1 pod (2 pods)
Spring Onions: 1 bunch (2 bunches)
Red Chilli: 1 (2)
Coriander: 1 bunch (2 bunches)
Desiccated Coconut: 1 pod (2 pods)
Peanuts: 1 bag (2 bags)
Edamame beans: 1 pack (2 packs)
Per serving: Energy (kcal) 1029 Fat 41g of which saturates 7g Carbohydrates 112g of which sugars 16g Protein 59g Salt 1.39g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
‘Salad’ doesn’t quite exist in Thai cuisine, but a near equivalent is ‘yam’, the technique of mixing ingredients just before serving rather than cooking them all together. While many recipes have been codified and archived extensively in centuries’ worth of Thai cookbooks, yam dishes are less well defined, allowing for freedom and discovery— marinating our chicken directly in red curry paste, for example, gives it a surprisingly punchy, unmediated citrus & herb flavour, softened and deepened by a scattering of coconut. Carrot & edamame contribute crunch and sweetness, while our dressing brings a fiery & fragrant nuttiness
Preparation time:For 2 - 40 minsFor 4 - 50 mins
Cooking time:For 2 - 60 minsFor 4 - 70 mins
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