While I was in Thailand, our friend Varong set up a cooking lesson for me with his Aunty Pen who is a phenomenal cook. Her real name is ML Tidapen Kridakara ( ML stands for Royal blood…so according to Varong……Ive been taught the secrets of the Royal Thai recipes!!) Needless to say, I was floored by her food! She taught me everything from salad to soup to all my favorite Thai dishes. It was truly a gastronomical adventure!!
This salad is unbelievable. I’ve never tasted anything quite like it. It is made with something called Winged Beans. I was delighted to find that in the local Thai markets in Queens – they actually sell winged beans!! You could substitute it with asparagus or green beans but wait till you try the real thing!
10 winged beans (you can substitute this with asparagus or green beans)
1 cup ground cooked minced chicken
1 cup cooked shrimp (steamed)
¼ cup chopped cashew nuts, peanuts or almonds
4-5 teaspoons of minced roasted coconut (optional) – I just bought shredded dried coconut and roasted it in a pan
3-4 Fried whole red chilies
4 tablespoons of fried shalots
4 tablespoons of coconut milk
Ingredients for salad dressing:
3 tablespoons of Thai chili paste (You can buy this at any Asian store – Maeseri is a good brand – you get chilli paste with soybean which is good)
7 tablespoons of lime juice
3 tablespoons of fish sauce
1 tablespoons of palm sugar
- In a medium-sized pot, boil a quart of water with a teaspoon of sugar added to it.
- Add the winged bean/ green beans or asparagus in the boiling water and cook for about a minute till the greens are just cooked.
- Remove from water and plunge under cold water to stop the cooking process.
- Chop into 1” pieces and set aside.
- In a small bowl combine all the ingredients for the salad dressing and mix well.
- In a big salad bowl combine the cooked minced chicken and steamed shrimp.
- Add the minced roasted coconut.
- Add 5-6 tablespoons of the salad dressing and mix well.
- Add the cooked winged beans and mix.
- Add more dressing if needed.
- Garnish with the nuts, fried shalots and whole red chilies.
- Pour a few tablespoons of coconut milk on top of the salad and serve.