Malay coconut peanut veggie salad
By
Caroline Mgawe
@Zermatter3
9
Also works well with left-over boneless chicken.
☆☆☆☆☆ 0 votes0
Ingredients
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1/4 ccoconut milk
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1/4 cpeanut butter
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2 Tbspsoy sauce
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1 Tbsphoney
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1 Tbsplemon juice
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1red pepper, cubes
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1yellow pepper, cubes
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1carrot, grated
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1 crice or quinoa (cooked)
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1 tspfinely cut chillies or hot sauce (optional)
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1 clovegarlic (optional)
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1 tspnam pla (thai fish sauce) (optional)
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2 cshrimp or boneless chicken
How to Make Malay coconut peanut veggie salad
- 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.
- If using fish, cut in bite-sized slices or pieces.
- 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!
- Layer coconut peanut sauce, shrimp, rice or quinoa, peppers carrots and cilantro in a large glass bowl. Enjoy!