This dish is one of
my family’s favourite go to dinners. You do need a food processor to make the
paste, so unfortunately it’s not for everyone, but assuming that you do - it’s
so quick and easy to make with a finished plate that looks and tastes like you
spent hours!
Process 1 cup roasted
unsalted peanuts, ¼ red curry paste, 1 tablespoon kecap manis, half cup coconut
milk and half a bunch coriander until a textured paste forms. Place 4 chicken breasts on a lined
baking tray and spread decadently with the peanut mix. Roast, uncovered, in pre
heated oven until chicken is cooked through. If your chicken breasts are a bit
thick or uneven, you can always strike them with a kitchen mallet or rolling
pin. This tenderises the meat and ensures that each serving will cook through
evenly.
To make the salad,
cut one Lebanese cucumber down the centre lengthways, remove the seeds with a
teaspoons and slice into thin chunks. Combine cucumber with 2 cups beans
sprouts, ¼ shredded red cabbage, 1 thinly slice red onion and enough fresh mint
and coriander to fill the salad. Dress with 1 teaspoon fish sauce, 2
tablespoons sweet chilli and the juice of 1 lime. Top the salad with sesame
seeds and fried shallots to make it extra special!
Allow the chicken to
rest for a couple of minutes, then slice on an angle. Arrange upon a mound of
the salad, embellished with snow pea sprouts or Mache greens.
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