1 green papaya julienned 2 green chilies finely chopped 1garlic clove crushed 1cup coriander leaves ¼ cup mint leaves 2 tbsp ground roasted peanuts Juice and zest of 2 limes 1 tbsp fish sauce 1 tbsp palm sugar softened in water 1 tsp sesame oil Place all ingredients in large bowl and mix together being careful not to crush the papaya Garnish with more crushed peanuts
Monthly Archives: May 2011
Grilled Corn, Avocado and Thai Basil salad with Lemongrass Vinaigrette
Four corn cobs roasted with husks on 1 cup black beans cooked 2 avocados peeled and diced 1 handful Thai basil leaves 4 green onions chopped roughly 2 tbsp toasted sesame seeds sea salt Juice of 3 limes Juice of 1 orange 2 tbsp rice wine vinegar 2 tbsp palm sugar 1 cm slice of ginger root 2 stalks of lemon grass chopped into 3 cm pieces Remove husks and char corn on grill – remove… (more…)
Thai BBQ Sauce
6 cloves garlic, minced 4 inch piece finely grated ginger 3 Thai chillies minced 4 small green onions finely chopped 2 tablespoons finely chopped lemongrass Juice and zest from 3 limes Juice and zest from 1 orange 2 cups hoisin sauce 1/4 cup rice wine vinegar 2 tbsp Thai or Vietnamese fish sauce 2 tablespoons soy sauce 1/2 cup softened palm sugar Place all ingredients in saucepan and simmer for 45 minutes or until thickened to sauce consistency