1 Tbsp (15ml) curry powder, dry fried
½ cup (125ml) coconut cream
Juice of 2 limes
2 Tbsp (30ml) peanut butter
3cm knob ginger, grated
1 Tbsp (15ml) fish sauce
About 1 Tbsp (15ml) Sriracha sauce or sambal oelek (optional)
Salt and milled pepper
2-3 cups leftover chicken, diced
Asian leaves or baby cos lettuce
Handful each coriander, mint and basil
1 bunch spring onions, sliced
1 cup (250ml) diced mango or pineapple (optional)
Handful roasted peanuts
Sliced chillies, for serving (optional)
Lime juice, for serving (optional)
Mix dressing ingredients together until smooth and season to taste.
Toss chicken with salad dressing and set aside.
Mix salad ingredients together on a platter and top with chicken.
Serve with sliced chilli and lime juice on the side if you like.