Messy is pretty, and messy is tasty. This is a pared down and quick post, messy finger food and perfect summer lunch.
By the way, the dressing and salad is a killer and has endless variations – the dressing though is simple. Think ratios and adjust accordingly – one part lime juice, to one part fish sauce, same amount of garlic and freshly chopped chilli’s (1:1:1:1) half a part of rice vinegar (0.5) , quarter of palm sugar or light brown sugar (0.25).
For the salad: Shredded Crispy Red Cabbage Leaves. Grated Sweet Mango. Salty Pan-Roasted Peanuts. Crunchy Shaved Carrots. Sliced Red Peppers. Chopped Shallots. Warm Citrussy Torn Coriander.
Homemade Flatbread. Flour and water, unleavened, unsalted. Flour in a bowl, add water and start to mix with your hands, keep adding water until the dough becomes non-sticky and elastic. Roll into a ball. Test the dough with your finger, press lightly and if it springs back then it is ready. Rolled out on flour coated chopping board. Dry cooked on frying pan.
Brown Rice cooked. Roast Diced Sweet Potato and Butternut Squash. Heat Green Curry Paste in Pan. Add some red onions and soften. Add splash of fish sauce and some lime juice, and then coconut milk (or coconut cream) and reduce until just enough to cover roasted squash/ sweet potato. Add roasted Veg to sauce.
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{ 2 comments… read them below or add one }
Yum – spotted this last month but am glad that I’ve come back for another look, will definitely be attempting this in the next couple of weeks. Delicious.
This looks fab – vibrant, intersting and so healthy. Amazing