Chicken Salad

This vibrant dish transforms simple chicken mince into a flavorful, aromatic meal that bridges the gap between a hearty stew and a fresh salad. The base of fragrant green curry paste fried in peanut oil releases deep, herbaceous notes, while the reduced-fat coconut milk adds a silky, comforting richness without being overly heavy. The result is a tender, juicy chicken mixture that is both spicy and soothing. It is an excellent choice for a quick weeknight dinner, a packed lunch, or a light side dish served alongside steamed rice or crusty bread. With minimal ingredients and easy preparation, this recipe delivers maximum flavor and is sure to become a regular favorite in your kitchen rotation.

Cuisine: Thai

Courses: Salads

Difficulty: Intermediate

Servings: 12

Calories: 147.2

Dietary: Gluten-free

Description

This vibrant dish transforms simple chicken mince into a flavorful, aromatic meal that bridges the gap between a hearty stew and a fresh salad. The base of fragrant green curry paste fried in peanut oil releases deep, herbaceous notes, while the reduced-fat coconut milk adds a silky, comforting richness without being overly heavy. The result is a tender, juicy chicken mixture that is both spicy and soothing. It is an excellent choice for a quick weeknight dinner, a packed lunch, or a light side dish served alongside steamed rice or crusty bread. With minimal ingredients and easy preparation, this recipe delivers maximum flavor and is sure to become a regular favorite in your kitchen rotation.

Ingredients

15 Minutes NUTRITION 2034kJ; 21g fat
g fibre a serve COST $3.45 a serve
1 tablespoons Vegetable or peanut oil
g packet green curry paste
g chicken mince
ml can reduced-fat coconut milk

Directions

1
Heat the vegetable or peanut oil in a large skillet or wok over medium-high heat.
2
Add the green curry paste to the hot oil and fry for 1 minute, stirring constantly, until fragrant.
3
Add the chicken mince to the pan, breaking it up with a wooden spoon as it cooks.
4
Stir-fry the chicken until it is no longer pink and is evenly browned, about 5-7 minutes.
5
Pour in the reduced-fat coconut milk and stir to combine with the chicken and curry paste.
6
Reduce heat to low and simmer gently for 3-5 minutes until the sauce slightly thickens and coats the chicken.
7
Taste and adjust seasoning if necessary, then remove from heat.
8
Serve warm over rice or with fresh vegetables.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 147.2kcal

% Daily Value *
Total Fat 12.1g19%
Saturated Fat 6.0g30%
Cholesterol 22.2mg8%
Sodium 25.0mg2%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.5g2%
Sugars 1.4g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken mince, thai salad, green curry, coconut milk, quick dinner, easy recipe, spicy, aromatic, asian inspired, healthy lunch, gluten free, dairy free, comfort food, vegetable oil, peanut oil, curry paste, light meal, family friendly, budget friendly, meal prep

Read it online: https://www.chefs-mate.com/recipe/chicken-salad-61/