Combining the exotic flavors used in Thai cooking with an old favorite standard dish is a great way to make a cool, delicious summer meal.
Thai food is characterized by the balance of five main flavors: spicy, sweet, bitter, sour and salty. This dish plays on the spicy flavor of curry and fresh herbs. Curry and basil are frequently paired in many Thai dishes that usually include coconut milk and rice. On the other hand, American cooks have made chicken salad for generations using chopped chicken and mayonnaise to create a cold dinner that can be eaten on a sandwich, with crackers, or on top of lettuce. Mixing these two culinary traditions together can create a wonderful main dish for a hot day.
The highlight of this dish is the use of fresh basil, which imparts a delicate taste to the mayonnaise dressing.
Ingredients
- 3 boneless skinless chicken breasts
- 2 stalks of celery
- 3 scallions
- ½ red pepper, seeded
- ½ cup of mayonnaise
- 1 ½ tablespoons curry powder
- 3 sprigs of fresh basil
- ½ teaspoon of red pepper flakes
- Salt and pepper to taste
Directions
- Cut the chicken breasts into small, approximately one inch pieces. You will need to chop it again into smaller pieces when it is cooled.
- Poach the chicken in a large frying pan with one cup of water, one half teaspoon curry and one sprig of basil, chopped finely. Cover the pan to keep in the moisture of the chicken.
- While chicken is cooking, chop the celery, scallions and red pepper into small pieces. Also, chop the basil into a chiffonade, or fine strips.
- Mix mayonnaise with curry, basil, red pepper flakes, and salt and pepper.
- After ten minutes, check to see if chicken is cooked completely. When meat is white but still tender, drain the chicken in a colander and allow it to cool for about twenty minutes in the refrigerator.
- Chop the cool chicken into very small pieces. It is very important that the chicken is entirely cooled so the mayonnaise does not heat up when it is all mixed together.
- Mix all the ingredients together, including the chicken, red pepper, celery, and scallions. Put the mayonnaise dressing on top and mix well.
- Refrigerate in a covered bowl for at least one hour to allow the flavors to mingle.
- Serve on wheat bread with lettuce or as a scoop on top of leaf lettuce.
- If Indian curry style is preferred, take out the basil from the recipe and add craisins for a spicy and sweet chicken salad.
- A low calorie version of this recipe can be created with the substitution of low fat mayonnaise.
The copyright of the article Curried Basil Chicken Salad in Thai Food is owned by Marie Botkin. Permission to republish Curried Basil Chicken Salad in print or online must be granted by the author in writing.
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