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Thai chicken, carrot and cashew salad

Thai chicken, carrot and cashew salad

PT30M

1
Preheat the oven to 180°C/gas mark 4
2
Combine the red curry paste, miso, coconut milk and pepper together in a bowl and smother over the chicken breasts. Place on a baking tray and roast for 10–12 minutes until the juices run clear. Remove from the oven and allow to rest
  • 1 tsp red curry paste
  • 4 tbsp of coconut milk
  • 4 chicken breasts, skinless
  • 1 tbsp of miso paste
  • black pepper
3
Peel the cucumbers to create long strips. Place the cucumber strips in a bowl, season with a dash of soy sauce and leave them to sit for 5 minutes. After this time, rinse and pat dry
  • 1/2 cucumber
  • 1 dash of soy sauce
4
To make the salad, peel the carrots and cut lengthways into halves or quarters, depending on the size. Dice the water chestnuts.
  • 1 bunch of baby carrots
  • 1 tin of water chestnuts
5
For the Thai dressing, peel the ginger and finely grate with a microplane, along with the lemongrass. Add the remaining ingredients and mix until the palm sugar has dissolved
  • 1 tsp peanut butter
  • 1 knob of fresh ginger, 2cm in length
  • 1 lemongrass stalk
  • 2 tbsp of fish sauce
  • 1 green chilli, deseeded and finely diced
  • 1 tbsp of palm sugar, grated
  • 100ml of rice wine vinegar
  • 1/2 lime, zested and juiced
6
Carve the chicken and arrange the salad on a large platter, or 4 individual plates. Top with the chicken, garnish with the cucumber and drizzle liberally with the dressing. Sprinkle over the chopped nuts and fresh herbs and serve
  • 1/2 bunch of coriander, chopped
  • 2 heads of baby gem lettuce, leaves separated
  • 50g of cashew nuts, roasted and chopped
  • 1/4 bunch of mint, chopped

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