I took the base for my thai red curry recipe and turned it into a chicken salad that is easily served as an appetizer, snack, lunch or dinner. You can serve this in lettuce wraps, on crackers, on bread, or on top of a bed of greens. This has the perfect balance of sweet, creamy, spicy and tangy flavors, pleasing your whole palette at the same time.
To make this #dinnerdoneby9am I fully prepare this in the morning, refrigerate all day, then pull out of the fridge when it’s time to serve.
-1/2 c coconut milk
-1 Tbsp brown sugar
-juice of 1 lime
-1 Tbsp soy sauce
-2-4 Tbsp red curry paste
-2 c cooked chicken, shredded
-2 green onions, sliced
-1 stalk celery, diced
-1/2 bunch fresh basil or cilantro, chopped
In a small bowl, whisk together coconut milk through red curry paste. Stir in remaining ingredients. Refrigerate until serving.
