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- Cuisine: Thai
Ingredients
3 cloves garlic
1 small dried chilli
100g eschalots, sliced
1 chicken breast
1 banana flower *
1 large fresh chilli
1 bunch fresh coriander, chopped
1/2 bunch mint
1 spring onion, sliced
Dressing
1 tbsp palm sugar, melted
2 tbsp fish sauce
1/2 tbsp tamarind juice
the juice of 1 lime
*available in season from Asian greengrocers
Preparation
In a dry wok, roast garlic, chilli and eschalots until cooked. Transfer to a mortar and pestle and work into a rough paste.
Grill chicken breast and slice thinly.
Grill the banana flower and slice thinly.
Add chicken and banana flower to the garlic and eschalot paste. Toss through fresh herbs and spring onion.
Mix the dressing ingredients together, pour over the salad and serve.
Thai Restaurants
Displaying 10 of 307 Thai Restaurants.
| Restaurant | Suburb | |
| 1. | Asian Gateway | Nightcliff |
| 2. | Ayutthaya | Belconnen |
| 3. | Dickson Asian Noodle House | Dickson |
| 4. | Lemon Grass Thai | Canberra City |
| 5. | Sukothai | Yarralumla |
| 6. | Thai Amarin | Kingston |
| 7. | Thai Garden | Dickson |
| 8. | Three Mothers Thai | Canberra City |
| 9. | Hanuman | Darwin |
| 10. | Rendezvous Cafe | Darwin |
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Roasting/toasting spices
Whole or ground spices can be toasted. While the toasting process is the same for both, ground spices may toast slightly faster than whole. Simply place a dry skillet over medium heat. When the pan gets hot, pour in the desired amount of spice.
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