INDONESIAN SALAD
2 cups diced chicken breast
2 tbsp. PATAK'S® Madras Curry Paste
2 cups cooked rotini (spiral shaped) pasta
1/2 cup pineapple tidbits
1 cup sliced celery
1/2 cup cashew halves, toasted
1 cup coconut milk
Toasted pita bread wedges
In medium bowl, combine chicken and curry paste; tossing well to coat. Steam with 1/4 cup water till done . Add coconut milk and cook on low till milk is heated thru. Chill. Stir in pasta, pineapple, celery and cashews. Refrigerate 1-2 hours before serving. Stir well before serving. If desired, serve salad with toasted pita bread wedges.
Servings: 6
