A variation on the traditional Chinese Sang Choy Bow, these quick and easy Thai Chicken Salad Cups are the perfect food all year round and can be enjoyed hot or cold. Healthy, low in fat, sugar and salt, preparing and cooking this tasty little morsels takes next to no time. Healthy clean eating has never tasted better.
You can make the curry paste from scratch or if like me, the speed of this dish is what appeals then simply use shop bought curry paste. If you’re keen to have a vegetarian option simply substitute the chicken with vegetables of your choice.
These Thai Chicken Salad Cups are a variation on the traditional Chinese Sang Choy Bow - healthy clean eating never tasted better.
In a bowl stir the fish sauce and rice malt syrup together and add the diced chicken. Stir the chicken through the sauce and set aside for when required.
Heat the coconut oil in a frying pan and when hot add the curry paste. Sauté the paste for a couple of seconds, which will help release the herbs and spices and make the dish more aromatic.
Add the diced chicken, including the fish and rice malt syrup sauce and cook until the meat becomes opaque.
Saute the curry paste in coconut oil, then add the diced chicken, fish sauce and rice malt syrup and cook until the chicken turns an opaque colour.
Add the baby spinach and coriander to the chicken, stir through and cook for a couple of minutes. Remove from heat.
Add the spinach and coriander to the Chicken mix for a little more colour and taste.
Wash the lettuce leaves and pat dry then layer the leaves onto serving plates.
Spoon the Thai Chicken into the lettuce cups and serve immediately while hot. This dish can also be enjoyed as a cold. If serving as finger food make the parcels smaller or let your guests make their own.
You can enjoy these Thai Chicken Salad Cups hot or cold for lunch or dinner.