Hot Curry Thai Chicken Salad

The pantry needs a spring cleanse so I've created a cook-off to use it all up and today's flavors are spicy.

3 cups chopped cooked chicken
1/2 onion chopped
3 stalks celery chopped
1 cup cherry tomatoes, chopped

1/2 cup plain yogurt or mayo
1/2 cup light sour cream (I ran out of plain yogurt.)
3 tablespoons Red Curry Paste (less if you have the good stuff)  if not, the rest of the bottle of Thai Kitchen's Red Curry Paste from Walmart.

 For the record, my flavor buds have changed and I'm now moved on up to the stronger red curry paste from the Asian store.

1 tsp. minced garlic
1 tsp. minced ginger
1 tsp. rice vinegar 
Salt and pepper (or Thai Kitchen Ethnic Creations Thai flavoring)  Yes, I own it all, purchased in a "Don't go to the grocery store hungry" binge.

I wanted it a lot hotter so as I served it, I sprinkled on hot curry powder and I'm one happy girl.  Everyone else liked it just as it was.