This Thai recipe combines a dry roasted chilli paste with grilled chicken, banana flower and dressing to make a full flavoured salad. Chef Nu Suandokmai says it's important for the dry fried garlic, shallot and chilli to be slightly charred so it adds a smoky element to the thick chilli paste. Serve as a shared entree.
- 3 cloves garlic
- 1 small dried chilli, chopped
- 100 g red Asian shallots, sliced
- 1 banana flower (see Note)
- 1 chicken breast fillet
- 1 bunch fresh coriander, chopped
- ½ bunch mint
- 1 spring onion, sliced
- 1 large fresh chilli, sliced
- 1 tbsp palm sugar, melted
- 2 tbsp fish sauce
- 2 tsp tamarind juice
- 1 lime, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a dry wok, roast garlic, chilli and shallots until cooked. Transfer to a mortar and pestle and work into a rough paste.
Halve the banana flower, remove the outer leaves and stalk until you get to the soft part. Grill and slice thinly. Grill chicken breast at the same time and slice thinly.
Place chicken and banana flower into a bowl with the garlic and shallot paste. Toss through fresh herbs and spring onion.
Mix the dressing ingredients together, pour over the salad, garnish with the sliced chilli and serve.
Available in season from Asian greengrocers.