Malay coconut peanut veggie salad

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Have you made this?

By Caroline Mgawe
@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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

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

How to Make Malay coconut peanut veggie salad

Step-by-Step

1Make 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.
2If using fish, cut in bite-sized slices or pieces.
3Pan-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!
4Layer coconut peanut sauce, shrimp, rice or quinoa, peppers carrots and cilantro in a large glass bowl. Enjoy!