Salat Khaek (Southern Thai Salad)
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
hot chili peppers
dried, seeds removed |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
shallots
sliced |
*
|
| 1 | teaspoon |
curry powder
|
|
| 2 | large |
eggs
hard-boiled |
|
| 2 | cups |
coconut milk
|
|
| 3 | tablespoons |
fish sauce
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
tamarind juice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
hot chili peppers
dried, seeds removed |
*
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
shallots
sliced |
*
|
| 5 | ml |
curry powder
|
|
| 2 | large |
eggs
hard-boiled |
|
| 473 | ml |
coconut milk
|
|
| 45 | ml |
fish sauce
|
|
| 79 | ml |
sugar
|
|
| 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.
