The add-on to Spittoon - Recipes, Photographs and Travel
While It is not unusual for wine samples to come complete with food accompniment suggestions, to have a mix of wines arrive with a different recipe for each was unusual. Time to try one of them out.
The recipe for Thai-Spiced Chicken Salad suggested the use of Thai Green Chili paste, I used red having a jar to hand from the Braised Chicken in White Gravy (Opr Ayam) and endives mixed with the cabbage as the salads base. Serve with crusty bread and a bottle of Gewurztraminer.
A wonderful oriental-spiced chicken salad.
Ingredients
- 2 tablespoons lemon juice
- 2 teaspoons Thai Chili Paste (I used red)
- 4 heaped spoonfuls of mayonnaise
- 2 spring onions, finely chopped
- Cooked chicken strips/chunks
- 2 sticks chopped celery
- 1 diced, peeled green apple
- Quarter savoy cabbage sliced
- 2 tomatoes cut into wedges
Instructions
- Stir together the first four ingredients. Fold in the celery and apple. Season. Cover and chill for 1-2 hours to allow the flavours to blend. Place the cabbage on a plate top with the celery/apple mix and place chicken on top. Garnish with the tomato.
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That looks absolutely amazing!
This sounds nice, I’ve got some Thai green curry paste in the fridge that needs to be used. What a lovely idea!
mmm… I thought Thai dish always uses coriander leaves instead of celery. I like Thai red paste as well, I think it’s milder than the green one.
I don’t actually think it is supposed to be a ‘Thai’ dish, not from the name anyway, Thai-Spiced… just a salad with some Thai spiciness.
It looks so delicious I want to eat it…
This is a great idea for using up left-over thai chilli paste (and left-over roast chicken, for that matter). I’ve never thought to use the paste ‘raw’ before. With a bottle of gewurz alongside it certainly sounds like a winner.
Mmmm, I always have Gewurztraminer with Thai curry – it’s such a sublime combo. Beautiful pic
What a tasty sounding salad.