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Serves 4
Ingredients: 2 chicken breast or 500g of leftover chicken (shredded)1⁄2 cucumber (sliced)1 radish or 1 pack of small breakfast radish (thinly sliced)200g beansprouts200g baby spinach or any salad leaves1 red chilli (thinly sliced)50g crushed peanuts4 eggs (soft boiled)
For the sauce:4tsp red curry paste3tsp Kecap manis1tsp sambal chilli paste (optional)1⁄2 can coconut milk100g peanut butter (crunchy or smooth)Juice of 1 lime1⁄2 tsp salt
Method:If using uncooked chicken, roast the breasts until cooked, cool andslice.Boil the eggs for 6 mins 30 secs for a soft boiled egg.To make the sauce add all the sauce ingredients to a pan and turn on amedium high heat and cook until it comes to a simmer, whiskingoccasionally once everything is incorporated.
To assemble the salad, arrange each pile of ingredients all around thelarge plate or bowl, garnish with the sliced chilli and drizzle over thesauce and serve.