Thai green chicken curry salad

If ever there was a salad that defined comfort, this is it. The curry paste makes a significant amount (350g), but if you are going to go to the trouble, you may as well make loads and freeze what’s left over.

Serves 4 Ingredients

♦ 4 skinned and boned chicken thighs (about 350g) ♦ 150ml coconut milk ♦ 50g mix of basmati and wild rice ♦ 4 heads of baby pak choi (about 200g), stems removed ♦ 200g baby courgettes (or 1 large), sliced ♦ 60g green beans, each sliced into three ♦ 50g edamame beans (or peas) ♦ 2tbsp rice vinegar ♦ 1tbsp fish sauce ♦ Salt and freshly ground black pepper

Thai green curry paste:

♦ 70g fresh coconut ♦ 50g fresh ginger, unpeeled ♦ 1 shallot, peeled ♦ 2 garlic cloves, peeled ♦ 1 lemongrass stalk, roughly chopped ♦ 1 green bird’s eye chilli ♦ 60g fresh coriander ♦ 1tbsp fish sauce ♦ Juice of 2 limes

Method

1Blitz the ingredients for the paste until smooth. Set aside 100g and freeze the rest. 2Place the chicken thighs on two sheets of clingfilm or baking paper and bash with a rolling pin until thin. 3Mix the curry paste with the coconut milk in a bowl, add the chicken and marinate for a minimum of 30 minutes, or overnight.

4Cook

the rice according to the instructions. When ready, rinse under cold water and set aside to cool, then place in a large bowl with the prepared vegetables. 5Remove

the chicken from the marinade, scraping off as much of it as possible, and reserve. Heat a griddle pan until it is smoking hot and cook the chicken thighs for about 4 minutes on each side. You may need to do this in batches. Set aside and keep warm. 6Deglaze

the pan with the rice vinegar. Pour in the marinade, 100ml water and the fish sauce and simmer for 3-4 minutes. Taste one more time for seasoning, adding a touch more fish sauce or lime juice if necessary. 7Pour

the hot dressing over the raw vegetables and rice and mix together. Divide between bowls, top with the warm chicken and serve.