про еду

про еду

понедельник, 29 мая 2017 г.

Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing

This salad stars a simple grilled lemongrass chicken where the chicken is marinated in a lemongrass marinade over night to infuse it with tons flavour before grilling it up to perfection, which adds a nice hint of smokiness! 

Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing

A light and tasty grilled lemongrass chicken salad in a peanut dressing with cool and creamy avocado!

ingredients
    FOR THE LEMONGRASS CHICKEN:
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 1/4 teaspoon turmeric, ground
  • 3 stalks lemongrass, peeled minced
  • 1 shallot, finely diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon galangal (or ginger), grated
  • 1 birds eye chili, thinly sliced (or chili sauce)
  • 1 lime, zest and juice
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken
  • FOR THE PEANUT DRESSING:
  • 1 tablespoon oil
  • 1 tablespoon red curry paste
  • 3 tablespoons peanut butter
  • 1/3 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons palm sugar (or brown sugar)
  • 1/2 tablespoon (or to taste) chili sauce (such as sriracha)
  • FOR THE SALAD:
  • 6 cups cabbage (or lettuce), shredded
  • 1/2 cup carrot, shredded
  • 1 cucumber, thinly sliced
  • 1+ bell peppers, sliced (optional)
  • 1 avocado, thinly sliced
  • 1 birds eye chili, thinly sliced
  • 1/4 cup peanuts, toasted and chopped
  • 1/4 cup cilantro, chopped
directions
    FOR THE LEMONGRASS CHICKEN:
  1. Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the chicken in the fridge for 30 minutes to over night.
  2. Grill (or pan fry) the chicken over medium-high heat until cooked, about 3-5 minutes per side before setting aside to cool for a few minutes and slicing.
  3. FOR THE PEANUT DRESSING:
  4. Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute before adding everything else and simmering to thicken it a bit, about 2-3 minutes.
  5. FOR THE SALAD:
  6. Mix everything, toss with the dressing and enjoy!
Nutrition FactsCalories 694Fat 47g (Saturated 12gTrans 0), Cholesterol 85mgSodium 1240mgCarbs 44g (Fiber 10gSugars 20g), Protein 32g
http://www.closetcooking.com/2017/05/thai-lemongrass-chicken-and-avocado.html?utm_source=newsletter&utm_medium=email&utm_campaign=20170529

Комментариев нет:

Отправить комментарий