As far as recipes go this Thai Coconut Chilli Salad Dressing is an easy one. You’re just going to mix all the ingredients listed below together. I usually use something like a Tupperware quick shake to mix it. I have made huge batches of dressing in my Thermomix. But that’s just showing off. Haha. Once combined, you may need to add some water to the mix to thin it out, depending on the consistency of your coconut cream. Don’t use coconut milk; it’s not as fun.
Taste it when it’s all mixed if you need to add some salty, or sweet or sour as required to balance it out and hey presto. Best dressing ever. Goes with everything. It goes particularly well with a mango, chicken and pine nut salad. Or over a rough cut coleslaw. Mmmm. Now, I’m off to make a new batch for myself now. I ate the last of my stash for lunch.
You’re welcome; thank me later.
What you’ll need:
- Half cup coconut cream
- 5 tb spoons oil {peanut or sunflower}
- Chilli {as much as you want}
- Fish sauce {1 teaspoon}
- Coriander {roughly chopped, about 2 table spoon}
- Lime juice {1 lime’s worth}
- Garlic {1 teaspoon or 2 cloves}
- Turmeric {1 teaspoon}
- Coriander seeds {1 teaspoon – fried off or if your busy, powder}
- Salt {a pinch or two}
- Sugar {to taste}
Now cook. Well, mix, actually.
Hi! I’m Suger; Chief Blogger at Suger Coat It. Blogging since 1901; love a casual ootd, taking photos + writing about things that irk or inspire me. I love wine and cheese, long days at the beach and spending time with my family. I make stuff for the internet; photos, create content, write copy and devise social media plans for personal brands, small businesses and bloggers. You know, living the sweet life.
@AnkeB; Thai basil—–I’d forgotten about that. chilli, yep it’s an allergy. I can eat small amounts, but my face will burn red and feel swollen from the inside, for about 4 days.
Gorgeous dressing, Melissa!!
I’ve been looking for more non-curry uses for my fresh tumeric…now I gots one 🙂
river:
Fish sauce lasts forever. It just gets darker and stronger.
There are two types of people in this world – those that love coriander and those that loathe coriander.
If you dont like coriander, use basil…Thai basil to keep it authentic 🙂
Oh yes, mint would be cool too
Chilli – you can get no heat chillies if it’s the heat that bother’s you. If it’s an allergy you’re stuffed.
If you dont have palm sugar, use brown sugar.
Thanks for all of that AnkeB. A food blogger I am not. Haha. Mmmmm. Basil. Another favourite flavour of mine.
….oooh! maybe finely chopped mint leaves.
Not too many though, just a sprinkle.
……little splosh of lime juice……
Forget the dressing*, just hand me the salad, which looks yummy enough on its own.
* chilli, which causes my face to burn from the inside out
*coriander which I don’t like
*fish sauce, what do I do with the rest of the bottle?
I always end up throwing it out because nothing I cook uses it.
I wonder if I can come up with something else that begins with coconut cream? Maybe pureed mango or rockmelon……..
Oh come ON! This dressing is awesome. It obviously isn’t to your taste, but it IS good. Would I lie to you..!? 😛
Maybe no chilli for you.
I LOVE coriander, sorry dude
Fish sauce, make more curries! {and keep it in the fridge, it lasts longer}
Oooo. Mint, I wish I had thought of using mint. Mmmm, next time.
*That :-/
I’ll just thank you now if that’s cool? 😉
That’s sounds delicious!
It is! And yes, now is fine. 😛
I know what I am having for dinner one night next week!! Yum, yum!!
Let me know how you go! 🙂
I want to thank you now and I haven’t even made it yet!
Understandable. Completely understandable. 😉