Thai Shrimp Salad With Coconut Curry Dressing Recipe

Fusion cuisine

Thai Shrimp Salad with Coconut Curry Dressing recipe

About this recipe

A vibrant Thai-inspired shrimp salad featuring tender shrimp simmered in coconut curry, crisp Asian greens, and rice noodles tossed in a flavorful pesto dressing. Perfect for a pescatarian dinner solution.

Ingredients

  • - Nearly Naked Veg Basil 100g
  • 1 Bunch Spring Onions 1 Bunch
  • - Old India Coriander Leaves
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 200G Picard - Breaded Shrimp
  • 400G Vietnamese Rice Pho Noodles Banh Pho, 2.5Mm, 400G
  • 1Pc White Cabbage 1pc
  • - Pak Choi Each
  • 250 Ml Giusti 4 Gold Medal Balsamic Vinegar 15 Year Aged, 250Ml
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 400G Mae Sri Thai Red Curry Paste, 400G
  • - Mill & Mortar Finishing Salt Flakes Gift Set
  • 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

  1. 1. Blend 3/4 cup fresh basil and 4 1/2 tablespoons balsamic vinegar in a food processor until smooth.
  2. 2. With the machine running, gradually add 1/2 cup olive oil and blend until smooth. Season with salt and pepper to taste. Transfer to a small bowl and refrigerate if making ahead.
  3. 3. Whisk 1 cup coconut milk and 1 tablespoon red curry paste in a medium saucepan over medium-low heat until blended. Bring to a simmer.
  4. 4. Add 24 shrimp to the saucepan and simmer for about 3 minutes, or until the shrimp are almost opaque in the center. Remove from heat and refrigerate the shrimp in the curry liquid, uncovered, until very cold, about 2 hours.
  5. 5. Place 200g of Vietnamese rice pho noodles in a medium bowl and cover with very hot water. Let stand until tender, about 25 minutes. Drain the noodles.
  6. 6. Using a knife or poultry shears, cut the rice noodles into shorter lengths, about 6 inches. Toss the noodles in a medium bowl with enough pesto dressing to coat.
  7. 7. In a large bowl, combine 4 cups shredded cabbage, 2 cups chopped pak choi, 1/2 cup sliced green onions, and 1/2 cup chopped fresh coriander leaves. Toss with enough pesto dressing to coat. Season with salt and pepper.
  8. 8. Divide the dressed greens among serving plates. Top each plate with the dressed noodles.
  9. 9. Drain the chilled shrimp and place them atop the noodles, dividing equally among the plates. Garnish with sprigs of fresh coriander leaves.
  10. 10. Serve immediately, passing any remaining pesto dressing on the side.