Thai chicken salad

Ingredients

• 450 g boneless chicken thighs (without skin)
• 1 tsp finely grated lemongrass
• 1 onion
• 2 Tomatoes
• 1 handful mint
• 1 handful coriander leaves
• 400 g mixed leaf salad
• 1 bunch spring onions
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp Lime juice
• 2 tbsp oil
• Garnish: sliced lemongrass, coriander and mint, 2 chilies, 1 shallot, 0.5 tsp fresh grated ginger, 1 tsp shrimp paste

Instructions

1. 1.

   Crush the curry paste ingredients in a mortar.

2. 2.

   Wash, trim, and slice spring onions into rings.

3. 3.

   Wash leaf salad, dry, and combine with roughly chopped herbs and spring onions in a bowl.

4. 4.

   Peel and chop onion; wash tomatoes and cut into wedges.

5. 5.

   Slice chicken into strips and mix in a bowl with curry paste and lemongrass. Sauté in hot oil for about 2 minutes, then remove from pan. In the remaining drippings brown onion cubes. Add tomatoes, cook briefly, return chicken, and let simmer until cooked through. Pour over salad and heat sugar, fish sauce, and lime juice in the pan to make a dressing; drizzle over salad. Garnish with lemongrass and herbs before serving.