Let yourself be tempted by this crunchy vegetable and chicken salad!
Serves 2.
4 chicken tenderloins
2 tablespoons pea eggplants
2 lemongrass stalks, sliced
4 shallots, sliced
2 kaffir leaves, finely sliced
2 tablespoons unsalted peanuts, dry roasted, unsalted
2 fresh bird's eye chillies, sliced
juice of 2 limes
1 handful mint leaves, coarsely chopped
2 Mexican coriander sprigs, chopped
Marinade
2 tablespoons roasted chili paste
1 tablespoon fish sauce
1 tablespoon coconut sugar
1 tablespoon vegetable oil
To serve
Sliced cucumber, glutinous rice, Thai eggplants
Thinly slice chicken tenderloins and dip them in marinade. Marinate 20 minutes, then cook chicken and marinade over medium heat for about 2 minutes. Reserve.
Lightly pound the peas so they open up, then mix them with the chicken with its sauce and the rest of the ingredients. Taste to adjust the seasoning. Serve with glutinous rice, sliced cucumber and raw eggplants.
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