WARM THAI CHICKEN & PAPAYA SALAD

Ingredients

2 tsp galangal
1 tsp lemongrass
1 tsp kaffir lime
1/2 tsp crushed chillies
1 tsp fish sauce
1 tbsp brown sugar
2 tbsp oil
4 tbsp lime juice
4 chicken breasts, sliced
150g (5 oz) rice noodles, cooked, drained and cooled
1 bunch spring onions, sliced into diagonal chunks
1 fresh papaya, peeled, deseeded and thinly sliced
1/2 cucumber, cut in half and peeled into ribbons

Method

Mix the herbs and spices with the fish sauce, sugar, oil and 1 tbsp of the lime juice to form a paste.

Coat the chicken with the spice paste and marinate in the fridge for 30 minutes. Remove from the fridge and stir-fry for 10 minutes or until chicken is cooked. In a large bowl, mix the rest of the ingredients together with the cooked chicken, rice noodles and remaining lime juice.

Serve in a deep bowl or platter.