Ingredients

For the Chicken Breasts: 3 tablespoons red curry paste 2 tablespoons minced fresh cilantro 2 tablespoons minced scallions 4 tablespoons olive oil 3 whole boneless, skinless chicken breasts cut in half to make 6 portions For the Romaine Salad: 1 stalk lemongrass 1 shallot, minced 1/4 red jalapeno, seeded and minced 1/4 cup rice wine vinegar 1/4 cup brown rice vinegar or rice wine vinegar 1 cup peanut oil salt and freshly ground pepper 3 hearts of romaine, thinly sliced crosswise 1/2 English cucumber, halved lengthwise and thinly sliced crosswise 2 shallots, peeled and thinly sliced 2 inches daikon radish, julienned 4 red radishes, julienned For the Thai Chili Sauce: 1/4 cup rice vinegar 1/2 cup sugar 2 teaspoons red pepper flakes 3 tablespoons minced garlic 2 teaspoon minced ginger 1/2 teaspoon fish sauce 1/4 teaspoon Thai sambal For the Curry Noodle Salad: 2 1/4 teaspoons curry powder 3/4 teaspoon cumin seeds 3/4 teaspoon coriander seeds 1/4 cup peanut oil 1/4 cup fresh lime juice 1 tablespoon rice vinegar 2 tablespoons fish sauce 2 tablespoons sugar 8 ounces cellophane noodles 1 stalk scallion, thinly sliced 1 red jalapeno, seeded and thinly sliced crosswise 5 fresh shiso leaves, julienned 6 sprigs fresh cilantro, for garnish

Description

Grilled Spicy Chicken Breasts With Curried Cellophane, Recipe

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