Malay Coconut Peanut Veggie Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Malay coconut peanut veggie salad

Caroline Mgawe

By
@Zermatter3

Whenever I feel like having a holiday from the mostly sturdy local dishes here in the Swiss mountains, I make this salad for lunch on a sunny day to get in a tropical mood!

Also works well with left-over boneless chicken.


Featured Pinch Tips Video

Rating:

Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

1/4 c
coconut milk
1/4 c
peanut butter
2 Tbsp
soy sauce
1 Tbsp
honey
1 Tbsp
lemon juice
1
red pepper, cubes
1
yellow pepper, cubes
1
carrot, grated
1 c
rice or quinoa (cooked)
1 tsp
finely cut chillies or hot sauce (optional)
1 clove
garlic (optional)
1 tsp
nam pla (thai fish sauce) (optional)
2 c
shrimp or boneless chicken

Directions Step-By-Step

1
Make the Coconut Peanut Sauce. Whisk together the first 5 ingredients (until lemon juice; plus the nam pla if you use it). Taste and add more lime juice or honey if necessary.
2
If using fish, cut in bite-sized slices or pieces.
3
Pan-fry the pepper cubes and shrimp or fish (plus garlic/chillies if you use them) on medium heat in your choice of oil. 5 minutes is really enough!
4
Layer coconut peanut sauce, shrimp, rice or quinoa, peppers carrots and cilantro in a large glass bowl. Enjoy!

About this Recipe

Main Ingredient: Seafood
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #warm salad