[Thailand] How to cook Chicken and lemongrass salad (yum gai)
Ingredients
- 400 g chicken breast fillet
- 2 cups (500 ml) water
- vegetable oil, for deep-frying
- 120 g unsalted cashews
- 2 spring onions, julienned
- ¾ stick lemongrass, very thinly sliced
- 2 × 4 cm pieces ginger, julienned
- 4 large fresh red chillies, julienned
- 20 g (1 small bunch) coriander leaves
Dressing
- 3 large cloves garlic, crushed
- 5 red birds-eye chillies, crushed
- 2½ tbsp soft palm sugar
- ⅓ cup (80 ml) fish sauce
- ¼ cup (60 ml) lime juice
Directions
