Our Recipes

Vietnamese “ish” bbq chicken salad

30 prep.

cooking

Serves

Ingredients

Ingredients
  • 1 chicken thigh, skin on, bone out
  • 1tsb Ducks curry paste
  • 1tbs olive oil
Dressing:
  • 20g rice vinegar
  • 20g fish sauce
  • ½ tbs sugar
  • 1tbs finely sliced lemongrass
  • ½ a garlic clove - minced
  • Juice and zest of half a lime
  • ½ tbs crispy chilli oil
Salad Mix:
  • Handful of shredded wombok
  • ½ a carrot julienned or grated
  • ½ a cucumber – finely sliced
  • ¼ of a red onion – finely sliced
  • 6 cherry tomatoes – halved
  • A handful of coriander and Vietnamese mint
  • 2 tbs roasted cashew – roughly chopped
  • Salt flakes to taste

30 prep.

cooking

Serves

Method

Chicken Method
  • Pre heat your BBQ to a medium low heat.
  • Mix the curry paste and olive oil together and then spread it over the chicken thigh. If you can, leave this to marinate for a couple of hours to maximise the flavour.
  • Once the BBQ is hot, whack on the chicken skin side down and cook it for around 6 minutes each side, making sure you brush it with any leftover curry paste from the bowl.
  • While the chook is cooking, jump onto the dressing and the salad mix.
Dressing Method
  • For the dressing, throw everything into a jar and give it a good shake. Your looking for a nice balance of sweet, sour, salty and spicy with this one. Once you’ve tasted it, adjust how you see fit.
Salad Method
  • Toss the salad ingredients in a bowl and dress it generously with a good amount of the dressing and season lightly with some salt flakes.
  • Transfer the salad to your bowl and top it with a few more toasted cashews
Serve: Once the chicken is cooked, give it a light season with salt, carve it up and get it in the bowl.
Ingredients
Method

Ingredients

Ingredients
  • 1 chicken thigh, skin on, bone out
  • 1tsb Ducks curry paste
  • 1tbs olive oil
Dressing:
  • 20g rice vinegar
  • 20g fish sauce
  • ½ tbs sugar
  • 1tbs finely sliced lemongrass
  • ½ a garlic clove - minced
  • Juice and zest of half a lime
  • ½ tbs crispy chilli oil
Salad Mix:
  • Handful of shredded wombok
  • ½ a carrot julienned or grated
  • ½ a cucumber – finely sliced
  • ¼ of a red onion – finely sliced
  • 6 cherry tomatoes – halved
  • A handful of coriander and Vietnamese mint
  • 2 tbs roasted cashew – roughly chopped
  • Salt flakes to taste

Method

Chicken Method
  • Pre heat your BBQ to a medium low heat.
  • Mix the curry paste and olive oil together and then spread it over the chicken thigh. If you can, leave this to marinate for a couple of hours to maximise the flavour.
  • Once the BBQ is hot, whack on the chicken skin side down and cook it for around 6 minutes each side, making sure you brush it with any leftover curry paste from the bowl.
  • While the chook is cooking, jump onto the dressing and the salad mix.
Dressing Method
  • For the dressing, throw everything into a jar and give it a good shake. Your looking for a nice balance of sweet, sour, salty and spicy with this one. Once you’ve tasted it, adjust how you see fit.
Salad Method
  • Toss the salad ingredients in a bowl and dress it generously with a good amount of the dressing and season lightly with some salt flakes.
  • Transfer the salad to your bowl and top it with a few more toasted cashews
Serve: Once the chicken is cooked, give it a light season with salt, carve it up and get it in the bowl.
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Recipe Featured In
CURRY PASTE
AUD $17
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