Green papaya salad and lemongrass chicken

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

For the papaya salad

650g green papayas, in julienne strips
225g carrot in julienne strips
1 cucumber in julienne strips
75g mung bean sprouts
225g giant white radish in julienne strips
100g spring onions, 5cm long julienne strips
10g fresh mint leaves, finely shredded

For the Asian vinaigrette

60ml rice vinegar
3 tbsp mirin (sweet rice wine)
1/2 tsp sesame oil
1 tbsp soy sauce
2 tbsp Asian fish sauce
1 tsp chilli sauce
60ml olive oil

For the lemongrass chicken

225g diced lemongrass
3 tbsp minced fresh ginger
1 tbsp minced garlic
120ml white wine
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp lemon juice
6 chicken thighs, cut into strips
1/2 lemon
Chopped peanuts, for garnish
Chopped spring onions, for garnish
Special equipment: bamboo skewers, soaked in water for 20 minutes
For the papaya salad:
1) Mix all the ingredients and toss with the Asian vinaigrette. 2) Chill and serve within 30 minutes.

For the Asian vinaigrette:
1) Whisk together all the ingredients, except the olive oil.

2) Slowly whisk in the oil and place into the refrigerator until chilled.

For the lemongrass chicken:
1) Mix the lemongrass, ginger, garlic, white wine, fish sauce, soy sauce and lemon juice in re-sealable bag.

2) Add the chicken to the bag and marinate for 4 to 24 hours in a refrigerator.

3) Remove the chicken from the marinade, thread it onto skewers and place onto a preheated barbecue.

4) Barbecue the chicken on both sides until marked and cooked through.

5) Arrange the skewers on a serving platter and squeeze 1/2 lemon over the finished chicken and garnish with chopped peanuts and spring onions.

6) Serve the salad alongside the chicken.

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