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Thai Carrot Salad

"I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead."

Ingredients :

  • 1 pound carrots, coarsely grated
  • 1 cup white sugar
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons Thai fish sauce
  • 1 1/2 teaspoons Thai red curry paste
  • 2 tablespoons lime juice
  • 1 tablespoon red pepper flakes (optional)
  • 1/2 cup finely chopped unsalted peanuts

Instructions :

Prep : 15M Cook : 8M Ready in : 1H25M
  • Place grated carrots in a large bowl.
  • Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
  • Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

Notes :

  • I usually double this recipe, as a large bag of carrots yields lots of salad.
  • Using tamarind is the traditional method; however it is hard to find in regular grocery stores. Any Asian grocery store/market will have it. Lime juice makes a reasonably good substitution.
  • The amounts of Thai red curry paste and red pepper flakes can be increased to suit your taste (it is Thai food after all).
  • The dressing is very similar to one of the dipping sauces usually served with Thai spring rolls, so the dressing can be made on its own for that purpose. I have also used this as a dressing for a thin sliced cabbage slaw.

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