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Chicken & green mango Thai salad
0 Likes
Total Time:
1 hour
London-based recipe by Anil at Moraes of Manna at Broadway Market.
Ingredients:
  • 1 handful of unsalted peanuts
  • 2 x 300 g free-range chicken breasts
  • 1-2 carrots
  • 1 cucumber
  • 1 green mango
  • 1 bunch of fresh mint
  • 1 small red onion
  • 2 spring onions
  • 1 handful of ripe plum or cherry tomatoes
  • 1 handful of beansprouts
  • 1 handful of deep-fried beancurd
  • a few sprigs of fresh coriander
  • 1 fresh red chilli
  • 2 tablespoons fish sauce
  • 3 tablespoons rice wine vinegar
  • 1 lime
  • 2 tablespoons palm sugar
  • 1 clove of garlic
  • 1-2 fresh red or green Bird’s Eye chillies
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. Roast peanuts on a tray until golden. - In a small bowl, mix fish sauce, rice wine vinegar, 2 tablespoons of lime juice, and grate in palm sugar until dissolved. Add chopped garlic and chili, adjust seasoning if needed. - Boil the chicken in water until cooked through. - Prepare vegetables by grating or cutting carrots and mango into matchsticks, slicing cucumber, chopping mint leaves, onions, spring onions, and tomatoes. - Crush roasted peanuts. - Cool cooked chicken in iced water, shred, then combine with vegetables, beansprouts, and beancurd. Toss with dressing. - Divide mixture among serving plates, sprinkle with crushed peanuts and torn coriander leaves. Serve with sliced red chili.

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