Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
INGREDIENTS
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2 teaspoons coriander seeds, toasted and ground
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2 teaspoons cumin seeds, toasted and ground
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1/4 teaspoon turmeric, ground
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3 stalks lemongrass, peeled minced
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1 shallot, finely diced
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1 tablespoon garlic, grated
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1 tablespoon galangal (or ginger), grated
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1 birds eye chili, thinly sliced (or chili sauce)
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1 lime, zest and juice
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2 tablespoons fish sauce
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2 tablespoons palm sugar (or brown sugar)
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1 tablespoon oil
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1 pound boneless and skinless chicken
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1 tablespoon oil
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1 tablespoon red curry paste
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3 tablespoons peanut butter
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1/3 cup coconut milk
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1 tablespoon fish sauce
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1 tablespoon lime juice
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2 tablespoons palm sugar (or brown sugar)
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1/2 tablespoon (or to taste) chili sauce (such as sriracha)
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6 cups cabbage (or lettuce), shredded
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1/2 cup carrot, shredded
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1 cucumber, thinly sliced
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1+ bell peppers, sliced (optional)
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1 avocado, thinly sliced
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1 birds eye chili, thinly sliced
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1/4 cup peanuts, toasted and chopped
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1/4 cup cilantro, chopped
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