Tangy Thai Chicken Salad

taste.com.au

EJW

¼ cup (60ml) light coconut milk

2 tablespoons fish sauce

2 tablespoons grated palm sugar*

500g chicken thigh fillets, trimmed

2 teaspoons sweet chilli sauce

1 tablespoon lime juice

4 kaffir lime leaves*, centre vein removed, finely sliced

150g baby Asian salad leaves

⅓ cup canned water chestnuts*, sliced

1 red onion, finely sliced

2 spring onions, finely sliced on the diagonal

1 teaspoon finely chopped galangal*

1 red chilli, seeds removed, finely sliced

⅓ cup fresh mint leaves, plus extra to garnish

⅓ cup coriander leaves, plus extra to garnish

50g roasted peanuts, roughly chopped

Directions at taste.com.au

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