Makes 3/4 cup

Ingredients:

1/4 cup creamy peanut butter
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground ginger

Preparation:

Combine all ingredients, mix well.

Serves 4

Preparation Time 15 Minutes

Contents
Green Vegetables

Ingredients
Yam 150 gms
Ash gourd150 gms
Raw bananas2 nos
Drumsticks2 nos
Potato1 no
Shelled peas1/2 cup
Sour curds1 cup
Haldi powder1/2 tsp
Curry leaves Few
Coconut oil1/4 cup
SaltTo taste
PASTE : Coconut1/2
Green chillies6-7 nos.
Cummin seeds1 tsp.

Method:
1. Grind together the coconut, green chillies and cummin seeds to make a fine paste, adding very little water.Mix the curd to the ground paste and keep aside.

2. Peel and chop all the vegetables into 3-inch lengths.

3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.

4. Mix all the cooked vegetables together with salt and haldi powder.

5. Add the paste and heat through, taking care to prevent curdling.

6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.

7. Serve hot with rice.

(Blue Elephant Restaurant’s Recipe - Thai Food)A very tasty traditional raw salad with a mildly spicy seasoning. Unripe papaya is firm fleshed so make sure you slice it thinly.

Ingredients
1 clove garlic, peeled
4 green bird’s-eye chillies
30g / 1oz yard-long beans or French beans, cut into 2cm / 1/2 in pieces
20g / 1/2 oz / 1/6 cup dried shrimps
2 tbsp palm sugar
3 tbsp fish sauce
3 tbsp lemon juice
60g / 2oz cherry tomatoes, quartered
30g / 1oz / 1/8 cup roasted peanuts
200g / 7oz unripe green papaya, peeled and grated into long, thin strips
For the garnish:
Green salad leaves
Method

• In a mortar, roughly pound the garlic and chillies. Add the beans and pound, then the shrimps and pound again until crushed.

• Add the sugar, fish sauce and lemon juice and stir together. Add the tomatoes and press with the pestle.

• Add the peanuts and the papaya and stir until well mixed in.

• Serve cold in a round dish lined with the salad leaves.


Note: You may use vermicelli & roasted cashew nuts in place of papaya & peanuts. The resulting salad would be called Vermicelli Salad.

Ingredients For Salad:

20 precooked cocktail shrimp
1 large head of nappa cabbage
1 head of ice burg lettuce
1 cucumber
1 red bell pepper
1 1/2 cups mandarin orange segments
3 tablespoons fresh minced cilantro
1/4 cup minced scallions or green onions
1 cup of Chili Lime Vinaigrette (recipe below)

Fat Free Thai Lime Chili “Vinaigrette”:

3/4 cup of rice vinegar
juice and zest from one lime
1/2 tablespoon minced ginger
1/2 tablespoon garlic chili sauce
1 tablespoon honey

Method:

Prepare the vinaigrette, combine all the vinaigrette ingredients together in a blender and puree. Server until needed. Remove the tails from the shrimp and place in a small bowl with one cup of the vinaigrette, toss and reserve. Slice both the nappa cabbage and the ice burg lettuce in half lengthwise. Place each half down on the cutting board and slice the cabbage and lettuce very thinly to create “chiffonade”. Peel the seed the cucumber and slice into half moons. Dice the red bell pepper into small pieces and reserve. Combine the cabbage with the ice burg lettuce and mix well. Add the scallions and cilantro toss with the remaining vinaigrette. Divide the salad mixture among four plates, top with the cucumbers and diced red bell peppers. Finish the Thai Shrimp Salad by placing 5 shrimp on each salad and serve. Can be garnished with black sesame seeds if desired.

Serves 4

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