Malay coconut peanut veggie salad

Name: Malay coconut peanut veggie salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
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

Malay Coconut Peanut Veggie Salad Recipe

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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 votes0

Serves:

Prep:

10 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

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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

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!

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