Fasten your seatbelt foodies, our salad game is about to skyrocket to the level of super salad pro.
Question #1: Does a green Thai curry salad dressing not sound like the best thing ever?
Question #2: Does a Green Thai curry salad dressing sound like the best salad dressing there could ever be? I mean, Green Thai curry over a salad. Whoa!
Question #3: Does a Green Thai curry salad Dressing sound like the sort of salad dressing that, once tried, it’ll make it hard to go back to regular salad dressing ever again?
If your answer to those questions was Yes // Yes // Yes then you, my awesome foodie friend, are my kind of person. And, right now, Thai green curry salad dressing is all I can think about. And pouring it over (ok drowning) a crispy, crunchy salad and shovelling it into my mouth like there is no tomorrow is what I want to fill my days with.
All those flavours of chillies, garlic, ginger, turmeric, coriander, lemon grass and – of course – coconut milk all swirled together (actually shaken in the jar like a tasty salad dressing maraca) and then poured over a salad just hits all the foodie spots in one, Thai-flavoured shot.
The salad dressing game just reached new heights and I’m way too excited about it: please jump on board people so I’m not the only one!
If I’m honest with you, this salad dressing came to being out of jealousy. My jealousy. I am so jealous of all you wonderful people in the Northern Hemisphere right now, bang smack in the middle of summer. Everywhere I turn in the drool-inciting world of food blogs I see delicious recipes for salads, BBQs, popsicles, cold refreshing cocktails, ice creams, gelato, sorbets. All the fresh and wonderful ingredients of summer are staring at me, enticing me, making me drool everywhere with summer food fuelled lust and jealousy.
Don’t get me wrong I love winter food, all those bowls of steaming, creamy comfort foods such as pasta, curries, stews, and soups are really hitting the spot in chilly Sydney but, looking at all your delicious summer foods just makes me long for lazy afternoons and evenings, sitting outside with a beer in hand, playing fetch with the my dog babies, and standing by the BBQ as dinner cooks.
Cold winter evenings are not really an invitation for a salad but, having seen so many awesome salads out there for your summer-loving feasting sessions, I really wanted one of my own. I had green curry paste ready to go for a curry but, seeing as the Paramedic made a Thai curry last night I suddenly needed to change my dinner plans.
And so I was left with a batch of Thai Green curry, a desire for a salad and in and – BAM! – just like that this Thai Green Curry Salad dressing was born.
Now, as you were probably thinking, this is a salad dressing aimed for Thai and other Asian-style salads and, yes, this is the desired destination. But, you know what, it is so creamy // spicy // sweet // delicious that I reckon it could work with most salads.
Now I’m not telling you it should go on every salad… that would be ridiculous. But I am telling you that you should at least try it with one non-Asian themed salad and see how you go (spoiler alert: I think you’ll be blown away!)
Sure, you’re not going to throw this over a Caprese salad (Green thai curry and mozzarella just doesn’t have the tasty ring to it, right?) and a Greek salad with feta cheese is no place for the likes of ginger and lemongrass (unless you’re into the whole foodie fusion on steroids scene.)
But, a simple salad of a few basic, every day ingredients like green leaves, tomatoes, cucumber, bell peppers, and the like will certainly be the perfect blank canvas for you to drizzle (ok, douse) this dressing over and dig into a truly special salad experience.
And, as you’ve probably guessed, I will totally have a salad recipe coming to this blog that is just made for their dressing.
- ¾ cup coconut milk
- 1 tbsp green Thai curry paste (see link above)
- 1 tbsp palm sugar
- 2 tightly packed tbsp cilantro, roughly chopped
- 2 tbsp lime juice
- ¾ cup peanut oil (can be replaced with coconut // olive // vegetable oils)
- Heat the coconut milk in a pan over medium heat, stirring constantly, until the coconut oil begins to separate out. Add the thai curry paste and palm sugar and cook for another minute until well combined and the sugar has dissolved. Remove from heat and allow to cool.
- Pour the coconut milk mixture into a blender along with the cilantro and lime juice and blend. Add the peanut oil and shake until everything is mixed thoroughly. Can be stored in the fridge for up to two weeks.