Thai Vegetable Salad
Ingredients
- 2 tbsps. “gaeng kua” curry paste
- ¼ cup ground dried fish
- 2 cups coconut milk
- ½ tbsp. palm sugar
- 1 tsp. tamarind juice
- 1 ½ tbsps. fish sauce
- ¼ cup crispy fried shallots
- 2 tbsps. sesame seeds
- ½ cup cooked chicken breast, shredded
- 5 young stalks of “kong syin Tsai” or water cress cut into small strips
- 5 cow peas, cut into sections and shred lengthwise
- 1 banana flower, shredded
- ½ cup bamboo shoot, sliced and shredded
- 1 eggplant , cut into sections and shred lengthwise
Preparation
Spoon the upper part of coconut milk, 1/4 cup (spare 1/4 cup of cream for vegetable), into soufflé’ dish, add curry paste, stir, microwave at High for 1 minute. Combine all ingredients in the dish, microwave at High for 3 minutes. Arrange all vegetable attractively in serving plate, spread 1/4 cup of coconut cream on the top, cover with plastic wrap, microwave 2 minutes at High. Top with crispy shallots and roasted sesame seeds, serve Thai salad separately with curry sauce.
Tagged With Thai Vegetable Salad
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