With the table ready, it’s time to get to the kitchen to begin food preparation.  Here’s what is on the menu for our Taste of Thai gourmet:

Corn Fritters

Thai Fruit/Vegetable Salad

Pork with Black Bean Sauce & Noodles

Coconut Lemon Grass Ice Cream

None of these dishes was hard to prepare, and the flavors in each course were a lovely complement to the next.  As good as everything was, we all agreed that the salad was sensational with its interesting combination of ingredients and would be a nice side for meat or poultry.  It was beautiful on the plate and tasted just as good, so next time you are looking for something new and a little different, this just might fill the bill.

Thai Fruit & Vegetable Salad

2 c. pineapple chunks (fresh is best but canned is OK)

1 mango, peeled and sliced

1 Granny Smith apple, cored and cut into chunks

1 c. green beans

1 red onion, sliced

1 small cucumber, sliced or cut into short sticks

1 1/3 c. bean sprouts

2 green onions, sliced

1 tomato, cut into quarters (I use campari or Roma)

Lettuce leaves

Cook the green beans until tender but still retain a bit of crispiness.  Drain, run under cold water to cool; drain again.

To serve, arrange all the fruits and vegetables in a mound on lettuce leaf.  Pour coconut sauce on top.  Serves 4-6

Coconut Sauce

2 T. coconut cream

2 T. sugar

5 T. boiling water

1/4 t. chili sauce

1 T. Thai fish sauce

Juice of 1 lime

Mix all ingredients together, blending well.

Enjoy and let me know how you like it!

Sharing at

Full Plate Thursday

Foodie Friday

Pink Saturday

On the Menu Monday

4 thoughts on “A Taste of Thai II

  1. Wow that really does sound like an amazing salad! Of course the pork and beans caught my attention too:@)

  2. Hi Linda,
    What a beautiful presentation for this delicious Salad. It looks like you had a very special evening. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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