Chicken and tuna salad with a curry dressing

Name: Chicken and tuna salad with a curry dressing
Cuisine: Thai
Ingredients: 2 shallots, thinly sliced; 200 g (7 oz) continental salad leaves; 500 g (1 lb 2 oz/5 cups) beansprouts, trimmed; 1 x 100 g (3½ oz) can good-quality tuna in brine, drained; 1 tbsp red curry paste; 75 ml (2½ fl oz/⅓ cup) coconut milk; Sesame seeds, to serve; 2 tbsp vegetable oil; 3 tbsp palm sugar; 1 tbsp tamarind paste; 1 tbsp fish sauce (nam pla); 1 tbsp fish sauce (nam pla); 4 x 150 g (5½ oz) skinless, boneless chicken breasts; 4 x 150 g (5½ oz) skinless, boneless chicken breasts; 1 carrot, cut into matchsticks; 100 g (3½ oz) French (green) beans, cooked and halved; 900 ml (1½ pints/4 cups) white chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This light salad is made using a combination of cold poached chicken and tuna, mixed together in a Thai-style curry dressing.

Ingredients

900 ml (1½ pints/4 cups) white chicken stock

Asia
Thailand
Gluten-free

Method

Put the stock in a large pan and bring to the boil. Reduce the heat, then add the chicken breasts. Poach for 8-10 minutes until cooked through and tender.

Remove with a slotted spoon to a plate and leave until cool enough to handle. Shred the chicken and set aside.

Prepare the dressing. Put the oil in a wok over a high heat. When the oil is hot, add the curry paste and cook for