Red Curry Chicken Salad

• porce: 4 servings

Ingredience

1 Tbsp. vegetable oil

3 Tbsp. red curry paste (preferably Maesri)

1 cup plain whole-milk yogurt

3 Tbsp. fresh lime juice

2 tsp. honey

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

½ medium red onion, finely chopped

1 celery stalk, finely chopped

6 sweet gherkins, chopped

2 cups shredded rotisserie chicken with skin

⅓ cup finely chopped cilantro

2 heads of Little Gem lettuce or romaine hearts, leaves separated

⅓ cup coarsely chopped salted roasted peanuts

Pokyny

Heat 1 Tbsp. vegetable oil in a small saucepan over medium. Cook 3 Tbsp. red curry paste, stirring often, until fragrant and slightly darkened and beginning to stick to bottom of pan, about 2 minutes. Scrape into a medium bowl; let cool.

Stir 1 cup plain whole-milk yogurt, 3 Tbsp. fresh lime juice, 2 tsp. honey, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into curry paste.

Add ½ medium red onion, finely chopped, 1 celery stalk, finely chopped, 6 sweet gherkins, chopped, 2 cups shredded rotisserie chicken with skin, and ⅓ cup finely chopped cilantro to dressing and toss well to coat. Taste and season with more salt if needed.

Arrange 2 heads of Little Gem lettuce or romaine hearts, leaves separated, on plates. Scoop about 2 Tbsp. chicken salad onto each leaf. Top with ⅓ cup coarsely chopped salted roasted peanuts.