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!
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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
Wow that really does sound like an amazing salad! Of course the pork and beans caught my attention too:@)
Save me a place. Be right over for this great feast.
Looks crunchy and yummy!