Steamed Vegetables with Chiang Mai Spicy Dip

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

In Thailand, steamed vegetables are often partnered with raw ones to create the contrasting textures that are such a feature of the national cuisine. By happy coincidence, it is an extremely healthy way to serve them.


  • 1 head broccoli, divided into florets
  • 130 g/ oz 1


  1. Place the broccoli, green beans, asparagus and cauliflower in a steamer and steam over boiling water for about 4 minutes, until just tender but still with a “bite”. Transfer them to a bowl and add the corn cobs and mangetouts or sugar snap peas. Season to taste with a little salt. Toss to mix, then set aside.