Table of Contents
This refreshing, Thai-inspired salad is bursting with flavour and makes the proper mid-week meal.
4 spring onions
1 handful coriander leaves
4 sprigs mint
3 tbsp coconut oil
1/2 tsp inexperienced Thai curry paste
100 ml coconut milk
2 tbsp fish sauce
1 tbsp peanut butter
2 tbsp lime juice
100g macadamia nuts; toasted
Step 1. Peel the carrots, trim the cucumber and lower each into skinny ribbons with a vegetable peeler. Combine them individually with somewhat salt in a bowl and go away to marinate.
Step 2. Reduce the spring onions into skinny rings. Reserve a couple of coriander leaves and roughly chop the remaining. Finely chop the mint leaves.
Step 3. Warmth 1 tbsp oil in a pan and saute the spring onions. Add the carrots and fry for 2-3 minutes. Take away from the pan.
Step 4. Add the remaining oil and warmth the curry paste within the pan. Add the coconut milk, 2 tbsp water, the fish sauce and peanut butter. Season with lime juice, carry to the boil and simmer gently over a low warmth for about 5 minutes. Season with somewhat salt and go away to chill.
Step 5. Combine the spring onions, carrot and cucumber noodles in a bowl with the chopped herbs. Add the curry sauce and toss to combine.
Step 6. Serve in small bowls, sprinkled with the remaining coriander and macadamias.