Red Thai Curry Salad

Sort of a salad in that it's more of a harmonious tumble of ingredients than a curry.

30 minutes prep

30 minutes cook

Serves 3

Hugh Woodward

Ingredients

Thai curry dressing

2 tbsp Thai red curry paste

400ml coconut milk

1 tbsp brown sugar

1 tbsp fish sauce

250g, cooked to packet instructions jasmine rice

6 chicken thighs

3 tbsp sushi vinegar

1, finely sliced on a mandolin courgette

2, finely sliced on a mandolin carrots

big handful, blanched green beans

big handful mint

big handful basil

1, squeezed limes

A delicious salad based off the classic curry - ribbons of vegetables, chicken, balls of crispy rice and a sweet/sour/spicy dressing.

Method

In a saucepan, whisk together the curry paste and coconut milk. Check the seasoning - if it's sweet and salty enough, leave it. If it needs it, add the sugar and the fish sauce (plus a sprinkle of salt if necessary). Heat until bubbling then leave to cool while you prep everything else.

Mix the sushi vinegar with the rice and shape into little balls, around the size of a large grape. You may need to oil your hands to do this - it's called sticky rice for a reason!

Season the chicken liberally with salt and grill until cooked through and nicely charred. Now, toss everything together and serve up.