Wednesday, December 12, 2018

Week 50: Salad-Chicken Tacos

The Recipe
1dl sour cream 9%
1/2 dl shredded coconut
1tbsp lime juice (about half a lime)
pinch of salt
400g chicken mince
3tbsp water
3-4 tsp curry paste (or according to taste)
1tsp salt
100g rice
large lettuce leaves
200g red cabbage, shredded
200g carrot, shredded
50g roasted cashew nuts, chopped

Mix together the first four ingredients (sour cream through salt) and refrigerate while making the rest.

Cook rice according to the instructions on the package. Set aside.

Melt butter in a pan over high heat and cook the chicken until done. Add water, curry paste and salt according to taste. Once done, mix in rice, red cabbage, carrot and cashew nuts.

Serve as 'tacos' using the lettuce leaves as shells.

The Verdict
Very different from what I usually make, but really good! Definitely something I could see myself making again. The original recipe called for iceberg salad, but I've gotten spoiled and find that utterly boring, so next time I'll probably use something else instead. But otherwise tasty and definitely easy to make.

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