Ingredients

Salad

20gr snake beans

40gr cherry tomato halved

10gr lemon grass thin slices

40gr mixed capsicum

100gr green papaya

15gr big red chilli

10gr red onion sliced

1gr mint torn

1gr coriander leaf torn

1gr basil torn

1tbsp roasted peanuts crushed

pinch roasted rice

Salad Dressing

1tbs sweet chili sauce

1/2tbs lime juice

1/2tbs fish sauce

Coconut Rice

150gr jasmine rice

1tbs crispy shallot chopped

1tbs coconut oil

1tbs coconut cream

salt and pepper

Curry Sauce

1 chicken leg (large)

1tbs curry paste

1tbs water

2tbs coconut cream

Method

Marinade the chicken in curry paste and add a pinch of salt and pepper to taste.

Fry the Chicken until crispy

Make the curry sauce by heating the ‘curry sauce’ ingredients together in the pan.  Cook until thick and creamy.

Add the chicken to the sauce.

Mix all salad ingredients together in a bowl and add the dressing.  Toss the salad together.

Cook the rice and then mix in all the above ingredients.

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