Ingredients with Measurements:
- 2 boneless chicken breasts, sliced thinly
- 1/2 cup of nam prik pao (Thai chili paste)
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- 1/4 cup of chopped peanuts
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 1/4 cup of sliced shallots
- 1/4 cup of sliced red bell pepper
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced carrot
- 1/4 cup of sliced kra don (Thai pickled mustard greens)
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, combine nam prik pao, fish sauce, sugar, and lime juice. Mix well.
2. Add sliced chicken breasts to the mixing bowl and marinate for at least 30 minutes.
3. Heat a skillet over medium-high heat. Add marinated chicken and cook until fully cooked, about 5-7 minutes.
4. In a large mixing bowl, combine cooked chicken, chopped peanuts, cilantro, green onions, shallots, red bell pepper, cucumber, carrot, and kra don. Mix well.
5. Serve the salad immediately.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 5-7 minutes
Temperature:
- Skillet over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or tofu for a vegetarian option.
- Nam prik pao can be substituted with sriracha sauce or sambal oelek.
Variations:
- Add sliced mango or papaya for a sweet and tangy twist.
- Use different types of pickled vegetables such as pickled radish or pickled garlic.
Tips and tricks:
- Make sure to slice the chicken breasts thinly for even cooking.
- Adjust the amount of nam prik pao to your desired level of spiciness.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the salad in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the salad on a bed of lettuce or cabbage leaves for a colorful presentation.
Garnishes:
- Garnish with additional chopped peanuts, cilantro, and green onions.
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Thai coconut soup or Tom Yum soup.
Troubleshooting advice:
- If the salad is too spicy, add more sugar or lime juice to balance out the flavors.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Chik-nam, Kra Don Salad is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
- The salad is sweet, spicy, and tangy with a crunch from the peanuts and pickled vegetables.
Serving suggestions:
- Serve the salad as a main dish for lunch or dinner.
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Region: Thai