Ingredients
-for the marinated chicken breasts3 each Whole chicken breasts, boneless, skin off, cut in half
1/4 cup Red curry paste
3 Tbls. Fresh lime juice
2 Tbls. Cilantro, minced
2 Tbls. Scallions, minced
-for the lemon grass vinaigrette
1 each Shallot, peeled and minced
1 stalk Lemon grass, white core only, minced
1/4 each Red jalapeno pepper, seeds removed, minced
1/4 cup Rice wine vinegar
1/4 cup Brown rice vinegar
1 cup Peanut oil
to taste Salt and pepper
- for the romaine salad
2 each Hearts of romaine
1/2 each English cucumber
2 each Shallots
2 inches Daikon radish
4 each Red radishes
-for the curry noodle salad
1/2 pkg. Cellophane noodles (mung bean noodles)
4-1/2 tsp. Curry powder
1-1/2 tsp. Cumin seed
1-1/2 tsp. Coriander seed
1/2 cup Peanut oil
1/2 cup Fresh lime juice
2 Tbls. Rice vinegar
1/2 cup Fish sauce
1/4 cup Sugar
1/2 bu. Scallions, sliced
2 each Red jalapeno peppers, seeds removed, sliced
1/2 bu. Fresh shiso leaves, julienned
-for the carrot-peanut wontons
1 Tbl. Butter
2 each Carrots, peeled and chopped coarsely
2 cups Chicken stock or broth
1/2 cup Peanuts, roasted until golden and ground
to taste Salt and pepper
18 each Wonton wrappers
as needed Peanut oil for deep frying
-for the Thai chili sauce
1/4 cup Rice vinegar
1/2 cup Sugar
1-1/2 tsp. Chili flakes
1-1/2 tsp. Korean chili flakes
1/4 tsp. Sambal
1/4 cup Minced garlic
1/2 inch Ginger root, peeled and minced finely
1/2 tsp. Fish sauce
Description
, Recipes From GourmetSleuth
Gourmet Sleuth
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