food for thought

by michelle

Posts Tagged ‘thai salad

minced chicken salad

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Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal.


To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook, mixing well and breaking the mince into small pieces. If necessary add a little water. When the chicken is cooked set it aside to cool. In a bowl make a salad of finely shredded celery, finely sliced red onion, julienned carrot, plenty of chopped fresh coriander (cilantro) and mint, bean thread noodles (cooked for 2 minutes and shocked under cold running water), chopped cucumber, chopped tomatoes, finely chopped fresh red chilli and chopped roasted peanuts. When the chicken has cooled add it to the salad and season with fish sauce and fresh lime juice to taste.


Written by michelle picker

April 17, 2017 at 5:51 am

pork and pomelo salad + apple and green bean salad

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Pomelo (citrus maxima) is an original fruit which not only looks like a very large grapefruit but tastes like a mild and slightly sweet one too. It’s a native to Southeast Asia, hence this deliciously salty and sweet Thai style salad. The pomelo I bought weighed 1.13 kilos (2½ lbs)!


Heat 1 tablespoon of coconut oil and fry 2 finely diced brown shallots and 2 finely diced fresh red chillies until the shallots are soft. Add ½ a cup of coconut milk and bring to boil. Add 1 tablespoon of soy sauce, 1 tablespoon of dark soy (caramel) sauce, 1 tablespoon of Thai fish sauce and 500g (a little over 1 lb) of thinly sliced pork. When the pork is cooked, remove it to a plate to cool and reduce the remaining liquid until only 1-2 tablespoons are left. Peel the pomelo and remove all of the pith, breaking it into small pieces. When the pork and sauce are cooled, combine them with the pomelo and ½ a bunch of chopped fresh coriander (cilantro).

In contrast to the sweet pork and pomelo this apple and bean salad is sharp and refreshing.


Make julienne of 2 large green apples, ½ a large cucumber and 6-8 radishes.  Combine with 200g of thinly sliced green beans. In a small food processor or mortar and pestle combine 3 cloves of garlic, a pinch of salt, 2 – 4 fresh red chillies, 2 tablespoons of dried shrimp and 3 tablespoons of roasted peanuts. Process or pound into a coarse paste then add 1 large chopped tomato, 2 tablespoons of palm sugar, 1 tablespoon of lemon juice, a heaped teaspoon of tamarind paste and 1½ tablespoons of fish sauce and process briefly. Combine with apple mixture and allow it to rest for 10 minutes or more before serving.