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malay coconut peanut veggie salad

10 Pinches
Zermatter3 avatar
Zermatt, Wallis
Updated on Apr 6, 2015

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.

prep time 10 Min
cook time 10 Min
method Pan Fry
yield 4 serving(s)

Ingredients

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

How To Make malay coconut peanut veggie salad

  • 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.
  • Step 2
    If using fish, cut in bite-sized slices or pieces.
  • Step 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!
  • Step 4
    Layer coconut peanut sauce, shrimp, rice or quinoa, peppers carrots and cilantro in a large glass bowl. Enjoy!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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