500 g chicken thighs (deboned) (You can buy deboned thighs)
400 g (1 tin) coconut milk
15 ml (1 tbsp.) garlic, chopped
15 ml (1 tbsp.) ginger, chopped
5 ml (1t) green chilli, chopped
A handful of fresh coriander leaves, chopped
Salt and black pepper
Salad
3-4 mange-tout peas, cut in strips
2 medium carrots, cut into julienne strips
½ cup English cucumber, cut into julienne strips
1 mango, peeled, pitted and cut into strips
8-10 litchis, peeled, pitted and cut in half (You can use tinned litchis)
½ cup green bean sprouts
50 g peanuts
A handful of fresh mint leaves
A handful of coriander leaves
Sauce
250 ml (1 cup) coconut milk (drained from cooked chicken)
15 ml (1 tbsp.) Thai red curry paste
5 ml (1 t) garlic, chopped
5 ml (1 t) green chili, chopped
5 ml (1 t) fish sauce
5 ml (1 t) honey
5 ml (1 t) soy sauce
Juice and grated peel of one lime
Pinch of salt and black pepper
Coconut shavings and lime wedges for serving
Instructions
Add coconut milk, ginger, chilli and coriander to a frying pan. Add the thighs and make sure it is covered with the sauce. Heat the pan over a medium heat and simmer chicken for 15-20 minutes till done. Flavour with salt
Remove from heat and let it cool. Drain the sauce and keep it aside.
Mix the drained coconut milk (from the previous step), curry paste, garlic, chilli, fish sauce, honey, soya sauce and grated peel and lime juice in a medium bowl. Flavour with salt
Mix al the salad ingredients together in a salad bowl. Pull the chicken apart with your fingers and mix with fruit and vegetables