Recipe Thai roasted red/yellow bell, chicken, pork, shrimp salad with Coconut/lemon dressing

medtran49

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Location
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This is a recipe adapted from the "True Thai" cookbook. It's a good recipe to use up odds and ends of various proteins in your freezer or fridge.

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Rice
1 cup Jasmine rice, rinsed and drained for 15-20 minutes
1/2 cup coconut milk
1 cup water
good pinch of salt

Bring coconut milk, water to boil in a small saucepan. Stir in rice. Let return to boil, turn off heat, and let stand while you prepare the salad.

Salad
1 medium red bell pepper, roasted, skinned, deseeded, sliced into thin strips
1 medium yellow bell pepper, roasted, skinned, deseeded, sliced into thin strips
1/2 pound shrimp, cleaned
1/2 pound boneless/skinless chicken (about 1 thigh or 1 small breast), cut into bite size pieces
1/2 pound pork tenderloin, cut into bite size pieces
1-2 Tbsp canola or vegetable or peanut oil

Garnish
2 Tbsp finely diced shallot or red onion
1/2 to 1 Tbsp serrano chile, minced (I added the 1/2 to the garnish mix and left the rest for Craig to add as he wanted)
2 Tbsp roasted cashews, chopped
1/2 cup loosely packed cilantro leaves, roughly chopped

Dressing
1/2 cup unsweetened COCONUT milk
2 Tbsp fish sauce (nam pla)
1 Tbsp COCONUT palm sugar
4 Tbsp fresh lemon juice

Directions

For the dressing, pour the coconut milk into a small saucepan set over high heat. Bring to a boil and cook for 2 minutes. Stir in the fish sauce, coconut palm sugar and lemon juice. Cook for an additional 2-3 minutes, stirring frequently until sugar dissolves. Set aside to cool.

For the garnish, mix all 4 ingredients together in a small bowl. Set aside.

Season shrimp, pork and chicken with salt and pepper. In a small nonstick skillet set over high heat, add 1 Tbsp oil (add more IF needed while you are cooking the proteins) and quickly stir fry shrimp just until done. Remove to a plate. Add chicken to skillet and stir fry just until done. Remove to plate. Add pork and cook as above, remove to plate.

Place some rice in individual bowls, add some dressing, then some of the roasted pepper strips, then some of each of the 3 proteins, add some dressing, top with the garnish. Serve. Mix the salad together to eat.
 
Last edited:

rascal

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18 Mar 2018
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Christchurch New Zealand
This is a recipe adapted from the "True Thai" cookbook. It's a good recipe to use up odds and ends of various proteins in your freezer or fridge.

View attachment 38947
Rice
1 cup Jasmine rice, rinsed and drained for 15-20 minutes
1/2 cup coconut milk
1 cup water
good pinch of salt

Bring coconut milk, water to boil in a small saucepan. Stir in rice. Let return to boil, turn off heat, and let stand while you prepare the salad.

Salad
1 medium red bell pepper, roasted, skinned, deseeded, sliced into thin strips
1 medium yellow bell pepper, roasted, skinned, deseeded, sliced into thin strips
1/2 pound shrimp, cleaned
1/2 pound boneless/skinless chicken (about 1 thigh or 1 small breast), cut into bite size pieces
1/2 pound pork tenderloin, cut into bite size pieces
1-2 Tbsp canola or vegetable or peanut oil

Garnish
2 Tbsp finely diced shallot or red onion
1/2 to 1 Tbsp serrano chile, minced (I added the 1/2 to the garnish mix and left the rest for Craig to add as he wanted)
2 Tbsp roasted cashews, chopped
1/2 cup loosely packed cilantro leaves, roughly chopped

Dressing
1/2 cup unsweetened COCONUT milk
2 Tbsp fish sauce (nam pla)
1 Tbsp COCONUT palm sugar
4 Tbsp fresh lemon juice

Directions

For the dressing, pour the coconut milk into a small saucepan set over high heat. Bring to a boil and cook for 2 minutes. Stir in the fish sauce, coconut palm sugar and lemon juice. Cook for an additional 2-3 minutes, stirring frequently until sugar dissolves. Set aside to cool.

For the garnish, mix all 4 ingredients together in a small bowl. Set aside.

Season shrimp, pork and chicken with salt and pepper. In a small nonstick skillet set over high heat, add 1 Tbsp oil (add more IF needed while you are cooking the proteins) and quickly stir fry shrimp just until done. Remove to a plate. Add chicken to skillet and stir fry just until done. Remove to plate. Add pork and cook as above, remove to plate.

Place some rice in individual bowls, add some dressing, then some of the roasted pepper strips, then some of each of the 3 proteins, add some dressing, top with the garnish. Serve. Mix the salad together to eat.
Do you make Thai red or green paste??

Russ
 
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