Vegetable Curry Salad

Name: Vegetable Curry Salad
Cuisine: Thailand
Ingredients: 1 tablespoon light soy sauce; 2 tablespoons coconut cream; 1 tablespoon tamarind water; 1 teaspoon brown sugar; 100 g (4oz) button mushrooms, sliced; 225 g (8oz) beansprouts, well rinsed; 1 tablespoon red curry paste; 2 tablespoons coconut oil; 225 g (8oz) asparagus tips; 225 g (8oz) baby sweetcorn; 1 aubergine, peeled and cut into dice; 100 g (4oz) green beans, cut into 2.5 cm (1 inch) pieces; 100 g (4oz) white cabbage, sliced; 4 carrots, sliced; 1 tablespoon toasted sesame seeds; 3 shallots, sliced and deep-fried until golden; 3–4 cloves garlic, sliced and deep-fried until golden; 1 teaspoon ground cumin; 2 tablespoons roasted peanuts, finely chopped; Salt; 1 teaspoon ground coriander

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

4 carrots, sliced
100 g (4oz) white cabbage, sliced

Asia
Thailand
Garnish
Sauce
Vegan
South East Asia

Method

Blanch the carrots, cabbage, sweetcorn, asparagus, green beans and aubergine in boiling water. Drain. Arrange the blanched vegetables in a salad bowl, together with the beansprouts and mushrooms.

Heat the oil in a pan and add the red curry paste. Stir for a minute to release the flavours. Carefully stir in the coconut cream, soy sauce, sugar, tamarind water, salt, coriander, cumin and p