This recipe is inspired and adapted from my friend Pimpa’s recipe. In her original recipe, the main ingredients are dry shrimp, cashew nut and peanut. This recipe will have chicken, cashew nuts and peanuts instead.
Yum Dressing:
2 tablespoons palm sugar
2 tablespoons fish sauce
4 tablespoons limejuice
2 teaspoons chili powder
2 teaspoons roasted grated coconut
Whisk all ingredients together in a bowl.
Yum ingredients
1 cup cooked ground chicken
? cup dry roasted cashew nuts
? cup dry roasted peanuts
2 medium size shallots, sliced
? to ? cup sliced young lemongrass (remove a few outer layer of lemongrass, about 5 lemongrass to make ? cup.)
? teaspoon dry chili powder, or as needed
? cup cilantro leave
Just before serving, mix Yum ingredients in a large bowl. Pour the Yum dressing over and stir well. Garnish with cilantro leafs when serving.
Cook’s note:
To cook chicken, put ground chicken in a medium size pot. Put it over medium-high heat. Stir until it cooks. This technique is called “Ruen” in Thai. It applies to most meat cooking for Yum and Laab (salad). The result, the meat is cooked and left with some meat broth to benefit the dressing and flavor to the dish. Notice that there is not salt or fish sauce added during the process of “Ruen”. So the meat is plain but ready to absorb the dressing.
For the best result, roast peanut and cashew nut and keep in air tight jar before put it together.
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