Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This is a simple and delicious way of serving a some what mundane vegetable. Classic Thai flavours permeate this colourful warm salad.


  • 30 ml/2 tbsp vegetable oil
  • 2 large fresh red chillies, seeded and cut into thin strips


  1. Make the dressing by mixing the fish sauce, lime rind and juice and coconut milk in a bowl. Whisk until thoroughly combined, then set aside.
  2. Heat the oil in a wok. Stir-fry the chillies, garlic and shallots over a medium heat for 3–4 minutes, until the shallots are brown and crisp. Remove with a slotted spoon and set aside.