Thai curry salad, three ways. © Ryan Schierling |
Here's what we included this time around:
Rice vermicelli
Fresh green beans - sliced thinly on bias
Fresh green bell pepper - sliced thin
Grilled chicken thighs - cubed small
Thai basil - chiffonade
Rice vermicelli
Julienned bamboo shoots - drained (from a can)
Fresh red bell pepper - sliced thin
Roasted salted peanuts - roughly chopped
Thai basil - chiffonade
Rice vermicelli
Fresh carrots - julienned
Fresh scallions (green onions) - sliced white ends
Russet potatoes - diced to 1/2" or smaller and fried (or roasted)
Thai basil - chiffonade
Oh that looks absolutely delicious! I just ate, and now I'm hungry again.
ReplyDeleteThanks, Jonathan! We don't recommend trying to crank out all three on an average week night, but one is pretty easy and the curry "dressing" can be made ahead of time.
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