Thai chopped salad with curry coconut dressing

By Patrick Mathieu
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Spice things up tonight with this thai chopped salad with curry coconut dressing. Served with chicken skewers, this dish packs a flavourful punch. 

SERVES
5
 TO
6
TOTAL TIME

Ingredients

For the chicken satay:

  • 1/2 cup coconut milk
  • 3 tablespoons chopped lemongrass
  • 2 tablespoons coconut oil
  • 2-6 chopped Thai chilies, (depending on how hot you like it!)
  • 1 tablespoon chopped galangal or ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon dark brown sugar
  • 1 tablespoon green curry paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon fish sauce
  • 2 limes, cut in half
  • 12 boneless skinless chicken thighs
  • Wooden skewers, soaked

For the curry coconut dressing:

  • 1 cup coconut milk
  • 3 tablespoons all natural peanut butter
  • 3 tablespoons fresh lime juice
  • 1 tablespoon yellow or green curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon sambal olek, or other chili garlic sauce
  • Pinch kosher salt

For the salad:

  • 2 cups shredded white cabbage
  • 1 cup shredded green papaya
  • 1 carrot, shredded
  • 1 mango, peeled and chopped
  • 1 red pepper, sliced
  • 1 avocado, sliced
  • 4 green onion, chopped
  • 1 cup bean sprouts
  • 2/3 cup roasted unsalted cashews
  • Fresh cilantro for serving
  • Toasted sesame seeds for garnish
  • Lime slices, for garnish

Directions

  1. To prepare the Satay puree the coconut milk, lemongrass, oil, chilies, galangal, sugar, garlic, spices, curry paste and fish sauce in a food processor. Toss paste and chicken in a sealable bag and marinate for at least 30 minutes and up to four hours. 
  2. Set a grill over medium high heat. Thread a couple chicken thighs on each skewer, brush with a little vegetable oil and grill turning once until charred and cooked through, about seven minutes total.  Remove from the grill and squeeze fresh lime juice all over satays.  Set aside
  3. To prepare the dressing add all ingredients for the dressing to a blender and blend until smooth. Refrigerate the dressing until it thickens slightly, about two hours.
  4. To prepare the Thai Salad add the cabbage, green papaya and carrot to a large bowl. Toss with about one third of the dressing until just moistened. Plate the cabbage mixture and top with all of the remaining salad components and drizzle each with the curry coconut dressing. Serve with fresh chopped cilantro, toasted sesame seeds lime slices and a chicken satay. Enjoy!

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