• Thai Curry Chicken and Red Grape Salad

    Ingredients

    Yield: 12 portions

    • Ingredients
      Amount
    • Chicken breasts, skinless and boneless
      3 lb.
    • Red curry paste
      3 Tbsp.

    Dressing base

    • Ingredients
      Amount
    • Peanut oil
      2 Tbsp.
    • Thai chili, stemmed, sliced in half
      3 ea.
    • Red curry paste
      2 Tbsp.
    • Garlic, minced
      1 Tbsp.
    • Green bell pepper, diced ¼”
      1 cup
    • Fish sauce
      2 tsp.
    • Thai basil, stemmed, torn
      ½ cup
    • Coconut milk
      ½ cup

    Cold base

    • Ingredients
      Amount
    • Soy sauce
      1 Tbsp.
    • Ground black pepper
      ½ tsp.
    • Mayonnaise
      1 cup
    • Cilantro, chopped
      ¼ cup
    • Green onions, including the white and green parts, thinly sliced
      4 ea.
    • Mint, torn
      ½ cup
    • Lime juice
      1 Tbsp.
    • Thai chili sauce
      2 Tbsp.
    • Seedless red grapes, cut in half
      2 cups

    Method

    1. To cook the chicken, rub the chicken breast with the red curry paste and let marinate for 1 hour. Roast at 375°F for 15 to 20 minutes, rest for 30 minutes. Cool and dice. You will have 6 to 7 cups of chicken, more or less. Set aside.
    2. To make the dressing base: In a medium sauté pan, add the peanut oil, Thai red chilies, and red curry paste. Cook over low heat until you have a nice aroma. Add the garlic, bell pepper, fish sauce, and Thai basil and cook for 2 minutes until fragrant. Add coconut milk and bring to a simmer; reduce by half, or until it’s thick enough to coat a spoon. Set aside and cool completely.
    3. For the cold base: In a large bowl whisk together the soy sauce, mayonnaise, and dressing base from above. Add cilantro, green onions, and mint and toss to coat. Add the lime juice, Thai chili sauce, and red grapes and toss again. Add the cooked and diced chicken and mix until combined.
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