Seven-Vegetables Warm Chicken Salad (Yum Thawaai) | Asian Inspirations

Ingredients

• 1 cup chicken breast (cooked and shredded)
• 1 cup snake beans (sliced diagonally)
• 1 cup bean sprouts (head and tail off)
• 1 cup eggplant (cut in 5cm lengths, skin off)
• 1 cup water spinach (stem only, cut ¼ lengthwise and 5cm long)
• 1 cup banana blossom (cut in 5cm lengths, 3mm sticks)
• 1 cup shredded bamboo shoot
• 1 cup green banana pepper (cut in 5cm lenghts, 3mm sticks)
• 5 large dried chillies (not spicy; soaked in hot water until soft, sliced)
• ½ tsp kaffir lime zest
• 1 tsp salt
• 1 tbsp galangal (peeled and thinly sliced)
• 1 tbsp lemongrass (thinly sliced)
• 12 cloves garlic (peeled)
• ¼ cup shallot
• 1 tsp shrimp paste
• ⅓ cup ground dried fish
• 3 tbsp tamarind paste
• 1 tbsp palm sugar
• 1 tsp Squid Brand Fish Sauce
• 1½ cup coconut cream
• ½ cup water
• 1 cup coconut cream
• 1 tsp roasted white sesame
• 2 tbsp fried shallots
• 3 tbsp heated coconut cream