It’s possible to cook restaurant-quality Thai food in your very own kitchen. Start with something relatively easy, supremely delicious and rather nutritious in the form of Chakri Palace’s Spicy Wing Bean Salad, also known as Yum Tua Poo Goong Sod, courtesy of Chef McDang.
- 1 tbsp chili paste (nam prik pao), store-bought
- 4 tbsp coconut cream
- 2 tbsp fish sauce
- 1 tbsp tamarind juice
- 1 tsp lime juice
- 1 tsp palm sugar
- 1 cup wing beans, blanched and sliced diagonally
- 2 tbsp chopped roasted peanuts
- 1 tbsp toasted, unsweetened desiccated coconut
- 2 tbsp ground, dried shrimp
- 8 shrimps, peeled, deveined and blanched
- Make the dressing by mixing all the dressing ingredients, including the paste, in a saucepan.
- Place on the stove, bring it to a boil and reduce to a fairly thick sauce. Allow to cool. (Since this recipe serves four, there may not be enough ingredients to fill a saucepan. You can always increase the measurements of the dressing ingredients and make it to keep for later use.)
- Put the sliced, blanched wing beans into a salad bowl, add half the dressing and toss.
- Add the peanuts and toasted desiccated coconut to the salad and taste. You will know if you need more salad dressing – if you do, add more. If the salad is not crunchy or nutty enough, add more peanuts and desiccated coconut.
- Add the shrimps, toss and spoon the salad onto a plate. Dress with a little leftover dressing and sprinkle dried shrimp on top.
- Note: Green beans can a substituted to wing beans. If substituting, reduce the amount of sugar in the dressing.
- Serves 4.
This article first appeared in uppre.com