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While we're in the doldrums of a long, harsh winter let's consider spicing things up with some Thai chicken and a refreshing mango salad using arugula and jicama.
There's a myriad of chicken dishes out there (Lemongrass Chicken, Green Chili Chicken, Quick Chicken Korma) and terrific Asian salads (Holiday Salads, Bean Sprout & Green Bean Salad, Green Papaya Salad). Here are two more recipes to add to your collection. The Thai recipe is adapted to make it easier to put together. If you're curious about Thai food, check out my introduction to Thai ingredients as well as the cuisine of the countries that neighbour Thailand: Laos and Cambodia. The salad recipe uses jicama, also known as bangkuang in Asia. This crisp tuber sometimes referred to in China as "turnip " because of its shape. The younger jicama is often sweeter in flavour. Taste is potatoe-like with a texture like water chestnuts. Buy the smallest ones and refrigerate for up to 3 weeks. Wash and pull off the skin with a knife. Slice, shred or grate and use raw or cooked. MANGO SALAD WITH ARUGULAIngredients:
Directions:
EASY THAI CHICKENIngredients:
Directions:
If you're in Oslo, you can always check out Yaya's Thai Beach Bungalow for great food.
The copyright of the article Thai Chicken and Mango Salad in Thai Food is owned by June Chua. Permission to republish Thai Chicken and Mango Salad in print or online must be granted by the author in writing.
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