Curried Coconut Salad
This vibrant and refreshing Curried Coconut Salad is a tropical twist on traditional flavours. With the perfect balance of creamy coconut, bold curry spices, and crisp fresh ingredients, it’s a light yet satisfying dish. Ideal for summer gatherings, quick lunches, or whenever you’re craving something unique and flavourful!
Ingredients
- 100g green beans
- 100g beansprouts
- 1 small carrot, grated
- 100g tender stem broccoli, quartered
- 200g spinach
- 1 -2 tbsp Thai red curry paste (depending on how spicy you like it)
- 75g desiccated coconut
- 1 tbsp sugar
- 1 tsp salt
- 1 lime
- small handful coriander, roughly chopped
- small handful mint, roughly chopped
- Small handful roasted peanuts, roughly chopped
Step 1
Blanch the green beans (1.5 minutes), bean sprouts (30 seconds), spinach (30 seconds), and tender stem broccoli (3 minutes) in salted boiling water.
Step 2
Immediately transfer them to cold water to stop the cooking process. Squeeze out any excess water and place the vegetables in a large bowl.
Step 3
Add a splash of oil to a frying pan and cook the Thai curry paste for 2 minutes, until fragrant. Stir in the desiccated coconut along with 50ml of water.
Step 4
Mix well to coat the coconut in the red curry paste, then cover the pan with a lid and let it steam for 10 minutes, stirring occasionally, until the coconut softens, and the liquid has evaporated.
Step 5
Season with sugar and salt to taste.
Step 6
Place all the vegetables, coconut dressing, herbs, and the juice of a lime into a bowl.
Step 7
Massage the mixture gently with your hands and adjust the seasoning to taste.
Step 8
Serve the dish, topping it with peanuts and a squeeze of fresh lime juice.