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Salat Khaek (Southern Thai Salad)

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 each hot chili peppers
dried, seeds removed
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¼ teaspoon salt
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¼ cup shallots
sliced
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1 teaspoon curry powder
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2 large eggs
hard-boiled
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2 cups coconut milk
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3 tablespoons fish sauce
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cup sugar
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¼ cup tamarind juice
*

Ingredients

Amount Measure Ingredient Features
2 each hot chili peppers
dried, seeds removed
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1.3 ml salt
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59 ml shallots
sliced
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5 ml curry powder
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2 large eggs
hard-boiled
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473 ml coconut milk
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45 ml fish sauce
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79 ml sugar
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59 ml tamarind juice
*

Directions

Pound the chillies, salt, shallots, and curry powder well in a mortar and then mix in the peanuts.

Remove the yolks from the two eggs and mix the yolks into the chilli paste.

Heat 1 cup of the coconut milk.

When some oil has surfaced, add the chilli paste, stir to disperse, and cook until fragrant; then, add the remaining coconut milk, fish sauce, sugar and tamarind juice.

Serve with potato salad.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 65573% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 44g 222%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 2016mg 84%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 1%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 4%
Calcium 8% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
 

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