June 5, 2020
Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce and chili-garlic sauce. Gradually whisk in olive oil and sesame oil until well blended.
Salad: In a large bowl, combine shrimp, mango, cucumber, red pepper, cilantro and peanuts. Add dressing and toss to combine. Divide salad greens evenly among four plates. Place salad mixture on top of greens. Serve immediately.
In a large skillet or dutch oven, heat oil over medium-high heat. Brown chicken pieces in batches until golden brown on all sides. Remove chicken to a large bowl.
Reduce heat to medium. Add curry paste, stirring to break it up, about 1 minute. Add the chicken pieces (along with its juices) to pan. Add coconut milk and chicken stock, stirring to coat chicken. Bring to a gentle boil, reduce heat, cover and simmer 15-20 minutes or until chicken is tender and cooked through. Stir in fish sauce, lime juice and palm sugar. Garnish with cilantro and serve immediately with jasmine rice.