Recipes // Food from the trail
One of the things we love about the food in Thailand is the fresh and colourful fruit and veg - the climate is perfect for growing a variety of delights and for our first recipe we wanted to celebrate these. Sure Thailand is famous for its delicious noodle dishes, but I don't think you can beat a tasty light and spicy Thai salad!
For 4 people;
- 1 pomelo (or orange/grapefruit if not available - opinions welcome!)
- 300g chicken (omit for vegetarian option!)
- 1-2 Kafir lime leaves (shredded)
- Couple of chopped tomatos
- Thinly sliced red pepper
- Handfull of chopped toasted cashews
- Handfull of crispy fried onion
- 2 cloves of sliced crispy fried garlic
Dressing (approx quantities - see below);
- 3 tablespoons soya sauce
- 1 tablespoon fish sauce (much saltier than soy)
- 2 tablespoons brown sugar
- Juice of 1 lime
- 3-4 chillies (to taste)
First prepare your topping ingredients, slice and crisp the garlic and onions so these have time to cool whilst you are preparing the rest and fry the chicken on a low heat (maybe in coconut oil if you're feeling fancy - note: this may get the attention of the household pet).
There is an art to opening a pomelo (which hopefully we'll cover elsewhere - courtesy of Looei Hunt), however once you have the chunks, break down into small 'fingers' for the salad.
For the sauce, this is very much to taste, so take the above as a guide, best made by tasting as you go along. In general the following guide applies;
- if too spicy add sweet (sugar)
- if too sweet add salt (fish/soya sauce)
- if too salty add spicy (chillies)
Use the lime throughout to give a nice tang and also help to balance out the saltiness.
Once you have the sauce just right, pour over the prepared pomelo, add in the lime leaves, chopped tomota and peppers before tossing through the hot chicken to release the flavours.
Finally, sprinkle the toasted onions, garlic and nuts over the top and serve immediately - enjoy!
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