This salad will put some pep in your step. The fresh mint and citrus in the salad gives this a lovely summery flavour profile.
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Serves
4
Spring Onions
Thai Yellow Curry Paste
Oyster Sauce
Boneless Skinless Chicken Thighs
Grapefruit
Shallot
Chilli Jam
Lime
Fish Sauce
Fresh Mint
Fresh Coriander
Sugar Snap Peas
Desiccated Coconut
Cooked Brown Rice
Olive Oil
Serves
4
Spring Onions
Thai Yellow Curry Paste
Oyster Sauce
Boneless Skinless Chicken Thighs
Grapefruit
Shallot
Chilli Jam
Lime
Fish Sauce
Fresh Mint
Fresh Coriander
Sugar Snap Peas
Desiccated Coconut
Cooked Brown Rice
Olive Oil
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Step 1.
Thinly slice the spring onions. Combine the curry paste, spring onion whites and oyster sauce in a bowl. Add the chicken thighs, season with salt and pepper, then toss well.
Step 2.
Segment the grapefruits and transfer to a bowl. Squeeze the juice out of the grapefruit membrane into another bowl. Trim and thinly slice the shallot and add to the grapefruit juice along with the chilli jam, lime juice and spring onion greens. Season with fish sauce, then set aside.
Step 3.
Pick the mint leaves and coriander, discarding the stalks. Halve the sugar snap peas.
Step 4.
Place a frying pan over a medium-high heat. Once hot, add the coconut flakes and toast until golden. Transfer to the grapefruit juice bowl. Return the pan to a medium-high heat with a drizzle of oil. Cook the chicken for 8-10 mins until golden and cooked through. Season to taste with fish sauce.
Step 5.
Reheat the rice and share between bowls. Top with the chicken. Toss the mint, sugar snaps and coriander leaves through the grapefruit salad and serve alongside.
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