Place the peanuts on a tray, then place in the oven to roast until golden. Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli, if you like. Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits). Get Crunchy Thai Salad Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Place the chicken in a deep pan, cover with water and bring to the boil. The wonderful Donal Skehan is back on Food Tube with a fantasic light, tasty and colourful salad recipe cooked up in his own back garden. 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Divide among serving plates and drizzle lightly with the dressing. Taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Beautiful British food for the Queen’s birthday, Tasty Thai beef & mango salad: Donal Skehan, 1 handful of unsalted peanuts, 2 x 300 g free-range chicken breasts, 1-2 carrots, 1 cucumber, 1 green mango, 1 bunch of fresh mint, 1 small red onion, 2 spring onions, 1 handful of ripe plum or cherry tomatoes, 1 handful of beansprouts, 1 handful of deep-fried beancurd, a few sprigs of fresh coriander, 1 fresh red chilli, 2 tablespoons fish sauce, 3 tablespoons rice wine vinegar, 1 lime, 2 tablespoons palm sugar, 1 clove of garlic, 1-2 fresh red or green Bird’s Eye chillies. 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