Chicken and potato salad with red curry dressing
Time to make: 10 mins
Nutrition Info.(per serve)
1/4 cup light coconut milk
1 teaspoon red curry paste
1/2 teaspoon brown sugar
1 teaspoon reduced-salt soy sauce
1/2 cup cooked shredded chicken
2 cooked potatoes, cooled and cut into chunks
1/2 cup salad leaves (I used rocket)
1/2 cup snow peas
1/4 cup peas, defrosted
1 spring onion, green part only, thinly sliced
No nutrition information available for this recipe.
1 Combine coconut milk, curry paste, sugar and soy sauce to make dressing (use a small blender, or mix with a fork).
2 Combine all other ingredients in a bowl. Add dressing and toss well. Garnish with a tablespoon of nuts or seeds, if desired.
Healthy Food Guide
Read more about this chef..