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Chicken som tum
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Allegra McEvedy translates the sharp and sour flavours of a traditional Thai salad, usually made with green papaya, into a rather more meaty affair
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Ingredients
- 60g Peanuts
- 1 Carrot, peeled, cut into matchsticks
- 40g bean sprouts
- 100g Cucumber, cut into matchsticks
- 4 large vine-ripened Cherry Tomatoes, quartered
- 50g fine beans, cut into 2cm batons
- 75g button Mushrooms, thinly sliced
- 1 tbsp chopped Coriander
- 1 tsp chopped mint leaves
- 2 Spring onions, thinly sliced on the diagonal
- 2 tsp Fish Sauce
- 2 limes
- 3 tbsp peanut oil
- 1-2 tbsp sweet chilli sauce
- 250g Chicken breast
- 3 birds eye Chillies, thinly sliced
- 3 tsp tamarind paste
- 1 tbsp Sesame seeds
Method
1. Preheat the oven to 180C/gas mark 4.2. Scatter the peanuts over a roasting tray and roast in the oven for 5-6 minutes, or until golden-brown. Allow to cool, then roughly chop.
3. Place the carrot, bean sprouts, cucumber, cherry tomatoes, fine beans and mushrooms into a bowl and mix well to combine. Add the coriander, mint leaves and spring onions and mix well.
4. In a small bowl, mix together the fish sauce, the juice of one lime, one tablespoon of the peanut oil, and 1-2 tablespoons of sweet chilli sauce, to taste. Set aside.
5. Place the chicken breast in between two sheets of cling film and flatten using a rolling pin or meat mallet. Thinly slice the chicken into strips.
6. Heat the remaining peanut oil in a frying pan and fry the chicken and chillies for 3-4 minutes, then add the tamarind paste and sesame seeds, turning frequently, or until golden-brown all over.
7. To serve, drizzle the fish sauce dressing over the salad and toss well to coat. Pile the salad onto a plate. Arrange the chicken over the top, then drizzle over any pan juices. Scatter over the roasted peanuts and serve with wedges of lime.
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