Sandra'S Summer Thai Curry Chicken Salad

• 2 lbs boneless chicken thighs, cut in chunks (dark meat moister but can use breasts)
• unsweetened coconut milk (for basting) (available in most supermarkets)
• salad greens
• sesame oil
• curry paste:
• 6 garlic cloves
• 1 tbl whole peppercorns
• 1 tsp cayenne pepper (to taste)
• 2 tsp tumeric (for color)
• 2 tsp paprika (prefer hungarian)
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp powdered mustard
• 2 tbl chopped fresh cilantro root
• 1 chopped, seeded hot chili (to taste - wear gloves)
• 1 tbl vegetable oil (to bind)
• Salad dressing:
• 1 chopped, seeded hot chili (to taste - wear gloves)
• 3 chopped garlic gloves
• 1.5 tbl chopped cilantro
• 1/2 cup rice vinegar
• 1 tbl fish sauce (available in most supermarkets)
• 2 tbl sugar
• special equipment: wooden skewers soaked in warm water for 30 minutes (to prevent burning)

1. Make the paste using all of the ingrediants binding together with the vegetable oil.
2. NB: Pestle & mortar is preferred but food processor could be used
3. In bowl, mix chicken with paste. Cover & refrigerate overnight.
4. Preheat broiler & bring chicken to room temperature.
5. Thread chunks on skewers (for easy turning) and broil for 35 minutes, basting generously every 10 minutes with the coconut milk. Flip chicken halfway through.
6. While chicken is cooking, make dressing by combining all ingrediants. NB: I dissolve the sugar in the vinegar first by heating gently.
7. To serve, toss a very small amount of sesame oil with the salad greens. Remove chicken from skewers. Place greens on plate with chicken on top. Pass dressing separately.

chicken thighs, coconut milk, salad greens, sesame oil, curry, garlic, peppercorns, cayenne pepper, tumeric, paprika, fennel seeds, coriander seeds, powdered mustard, cilantro root, vegetable oil, salad dressing, garlic, cilantro, rice vinegar, fish sauce, sugar, water

Taken from www.epicurious.com/recipes/member/views/sandras-summer-thai-curry-chicken-salad-1206526 (may not work)