Evil Chicken (with Thai Salad and Peanut Dressing)

Photo: LCherry

Yield: 2 servings ( Serving Size: servings )
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  • 2 Chicken breasts , cut in 1" cubes
  • coconut milk ,1/2 can
  • Red thai curry paste about 2 T
  • garlic 2 cloves minced
  • 1 t fresh ginger (minced)
  • lime zest 1 lime
  • palm sugar 1T
  • 1T fish sauce
  • 1/3chicken stock to thin
  • basil about 1/4 cup julliened


  1. brown chicken cubes in 1T peanut oil
  2. add hot curry paste (red) chopped garlic , ginger, lime saute about a minute,then coconut milk, sugar, fish sauce,add chicken stock to thin, saute about a minute.
  3. add basil at end.
  4. serve over sticky rice

  5. .Dressing:
  6. 3 tablespoons water
  7. 2 tablespoons rice wine vinegar
  8. 1 tablespoon chopped green onions
  9. 1 tablespoon reduced-fat crunchy peanut butter $
  10. 1 tablespoon low-sodium soy sauce
  11. 1 teaspoon grated peeled fresh ginger
  12. 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  13. 1 teaspoon dark sesame oil

  14. Salad:
  15. mixed salad greens
  16. carrots
  17. 2 tablespoons vertically sliced red onion
  18. 2 tablespoons fresh mint leaves
  19. 2 tablespoons fresh cilantro leaves
  20. cherry tomatoes, quartered

  21. Preparation
  22. 1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
  23. 2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

November 2012

This recipe is a personal recipe added by LCherry and has not been tested or endorsed by MyRecipes.

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