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Thai Green Curry Chicken & Bean Sprout Salad

I have found the most yummy and easy to make Thai Green Curry Chicken and have expanded on it to make my own style of Pad Thai!

Ingredients

8 small chicken drumsticks (preferably organic)

2 tablespoons thai green curry paste

2 tablespoons shredded coconut

1 tablespoon brown sugar (I prefer less)

2 tablespoons water

Method

Make 3 slits in each drumstick and pat dry.

Mix all ingredients together in a large bowl and toss drumsticks through mixture. Cover and let sit for about 5 minutes then cook in medium preheated oven for about 45 minutes, turning once only during cooking time.

Serve on a bed of rice sprinkled with fresh cut coriander OR try my style of

Pad Thai (the lazy way)

Ingredients

250 grams fresh mung bean sprouts

250 grams salad greens

1 cup cooked flat rice noodles ( I usually leave raw rice noodles to soak in boiling water before I cook the chicken. then by the time the chicken is cooked so are the noodles)

2 tablespoons crushed peanuts

1 tablespoon fried red shallots (found in Asian food stores)

1 Tahiitian lime

Method

Toss first three ingredients together, then place on serving platter with wedges of lime and sprinkle with nuts and fried onion. Serve with chicken and enjoy!

6 Comments

  1. Timey on June 12, 2010 at 5:52 am

    YUM YUM YUM ….. I do take it that one cooks the chicken!!! 🙂

  2. Brenda on June 16, 2010 at 12:14 am

    What splendid recipes you have posted :):)

  3. Linda Faz on October 27, 2010 at 3:02 pm

    Hi Bronwyn
    I am slowly but surely exploring a wheat-free existance and it’s interesting to say the least 🙂
    I am wondering if you have a tip on a frozen type of dessert ie I used to LOVE So Good soy frozne until I looked a little more closely into it after our conversation. So, any favourites?
    cheers
    Linda

    • Bronwyn on October 30, 2010 at 7:06 am

      Hi Linda
      Good on you for exploring wheat & dairy free options 🙂 I don’t have any recipes for frozen desserts and being a lover of all things coconut I would be inclined to play with coconut milk. If you like mango, papaya, banana they are divine frozen, then added to chilled coconut milk either as a smoothie or refrozen, though they aren’t as light and fluffy after the second freeze 🙁 Frozen banana chopped up and put through the blender is yummo on its own or sprinkled with nuts and drizzled with coconut milk 🙂
      Good luck! and do let me know how you go
      cheers
      Bron

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