INGREDIENTS:
2 large La Ionica chicken breasts, skin removed
2 tbpn red Thai paste (use gloves)
½ cup pan roasted peanuts
¼ cup deep fried shallots (find these at your local Chinese grocer)
Thai Style Dressing
4 tbpn palm sugar
4 limes, juiced
Fish sauce, to taste
2 garlic cloves, crushed
2 chillies, split in half
Green salad Mix (total of 6 cups)
Chinese cabbage, finely shredded
Red Capsicum, finely sliced
Yellow Capsicum, finely sliced
Carrot
Eschallots
Fresh Coriander Leaves
Fresh Mint
Pickled Mango
4 Kaffir lime leaves, finely shredded
COOKING METHOD:
Dressing
Shave 4 tablespoons of palm sugar into a glass bowl. Add the juice of 4 limes, whisk until combined than add the fish sauce. Crush two intact peeled cloves of garlic and add to the dressing along with two split whole chillis. Reserve the dressing aside until needed and remember to remove the large pieces of garlic and chilli before putting together the final salad.
Chicken
Split the breast lengthways, liberally coat all over with the red Thai paste, leave this to marinate for minimum of two hrs
Salad
Separately prepare the salad vegetables – a total of 6 cups of shredded vegetables is required. Chinese cabbage, red and yellow capsicums, carrots, shallots, coriander, mint, and pickled mango work very well.
You could also use snow peas, bean sprouts, red onion – whatever takes your fancy!
Separately toast some peanuts and roughly chop & set aside.
Oil the grill plate. Using a gentle heat cook the chicken breast for about 5 minutes on each side, turning once. Remove and allow the chicken to rest for 5 minutes in a warm spot, then shred or finely slice. Combine the chicken with the salad ingredients and ¾ of the dressing.
Mix well then mound a generous serving into a bowl; top with the shredded Kaffir lime leaves, deep fried shallots, roasted peanuts and the remaining dressing.