Who’s ready for a Thai SUMMER FIESTA?
The weather is getting really hot and I don’t know about any of you but all I want to eat is salads, ice popsicles, cold fresh fruits. To welcome this warm season we have 2 very special Thai summer salads for you. They may not be ice – cold but they are perfectly refreshing not to mention amazingly delicious. (Serve it to guests and they will be begging you for more!)
I don’t what it is about the flavors of Thai food, but there is something addicting about that tangy, rich, fragrant taste captured all in one dish that I love! Maybe its the resemblance it has to Chinese food that makes my judgment a little biased, or maybe my unconditional love for curry justifies my natural preferences for spices.
When I think of Thailand, my mind automatically brings me back to the night markets in the city of Bangkok. I think of green curries, Pad Thai, Mango coconut sticky rice, Papaya Salads… all the sweet, salty, spicy and sour flavors. Memories of these delicious aromas and scents and I can almost feel like I’m there.
- 1 boned-in chicken thigh (5.5 oz) OR chicken breast
- 1 tbsp fresh coriander, roughly chopped
- Marinade:
- ⅛ tsp black pepper
- ¼ tsp salt
- ¼ tsp five spice powder
- ½ tsp baking soda
- ½ tsp coconut sugar (optional)
- [i]Vegetable (optional) s:
- 1 shallot
- ½ Thai red chili, finely sliced
- ¼ large cucumber, diced[i]
- Optional step: Heat up a small pan. Dry roast your salt, five spice powder and black pepper for 30 seconds. Remove from heat and mix in your sugar (optional).
- Cut the chicken into small chunks. Marinade with the spice mixture, baking soda for about 30 mins!
- Heat up a non-stick skillet over high heat. Make sure your pan is SEARING HOT. Saute shallot and red chili if using.
- Add your chicken in a single layer. Cook over high until just done.
- When the chicken is just done remove from heat and serve OR immediately and mix with coriander and cucumber. Serve!
- 2 boiled Eggs
- 1.5 tbsp dried shrimp, soaked in hot water for 10-15 minutes
- 2 tbsp coriander, finely chopped
- ¾ tsp frozen lemongrass OR 2" lemongrass stalk, finely diced
- ½ thai red chili, finely sliced
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 tsp coconut sugar
- Mix the fish sauce, lime juice, coconut sugar, chili, lemongrass, coriander together.
- Finely chop or proud your dried shrimp.
- Add half the amount of your dried shrimp into the dressing.
- Slice the egg in half and arrange on a small platter. Drizzle dressing over. Garnish with the remaining dried shrimp.
LOVE,
Zoe & Mia
(This post is featured on: Meal Plan Monday, Get it Together Link Party, Totally Terrific Tuesday, Hearth & Soul Hop Link Party, Create Link Inspire, Turn It Up TuesdaysMerry Monday, Mix it Up Monday, Two Uses Tuesdays, DDT, What’s Cookin Wednesday, Wake Up Wednesday, Wow Me Wednesday, Inspire Me Wednesday, Allergy Free Thursdays)
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geschirrspuelmaschine test says
Aw, this was an incredibly good post. Taking a few minutes and actual effort to generate
a very good article… but what can I say…
I hesitate a lot and don’t seem to get nearly anything done.
zoelaucy says
Thank you so much!!! 🙂 That so sweet of you! I agree it takes quite a lot of effort, more than people think to write a good article! But I know you can do it!
swathi says
Looks delicious, I love thai food, thanks for sharing with Hearth and soul blog hop pinning and tweeting.
zoelaucy says
Thank you Swathi! We will definitely be coming back! Thank you for hosting Hearth & Soul Blog Hop! You have some amazing recipes there!