You are here:

Pea aubergine and chicken wasabi salad

Janet Brinkworth from Great Food Live
Janet Brinkworth makes an enticing and aromatic Asian-style salad of tender chicken and pea aubergines in lightly spiced coconut sauce

Pea aubergine and chicken wasabi salad

Method

1. Place the coconut milk, wasabi and sambal olek in a large frying pan and bring to the boil.

2. Add the pea aubergines and chicken, and return to the boil.

3. Reduce the heat and simmer for 5-8 minutes, until tender. Leave on one side to cool.

4. Toss the red pepper, pak choi, and spring onions together in a bowl. Using a slotted spoon, remove the chicken and pea aubergines from the sauce and add to the vegetables.

5. Add enough of the sauce to coat the salad. Toss to combine.

6. Add the lime juice, coriander and mint.

7. Scatter over the chopped peanuts and serve straight away

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 30 min
Cook: 10 min

Ingredients
300ml coconut milk
1 tsp Wasabi
1/2 tsp chilli paste
175g pea aubergines
2 chicken breasts, without skin and bone, thinly sliced
1 red pepper, finely sliced
4 baby heads pak choi, cut lengthways
4 Spring onions, finely sliced
1 lime, juice only
small bunch Coriander, roughly chopped
small bunch Mint, roughly chopped
2 tbsp salted peanuts