This recipe is a spicier version of our Yam Nuea (Thai beef salad). The addition of Red Curry adds flavors of lemon grass and ginger. It's a great way to use leftover steak for a super salad.
Yield
4-6 servings
Time
20 minutes
INGREDIENTS
2 tablespoons Fish Sauce 1 tablespoon Red Curry Paste 1/4 cup fresh lime juice 1 tablespoon Garlic Chili Pepper Sauce 1 1/2 lbs grilled tenderloin steak, sliced thinly 1/2 English cucumber, unpeeled* and thinly sliced 1 small red onion, thinly sliced 3 scallions, sliced into thin rounds 4 cloves garlic, finely minced 3 tablespoons fresh chopped cilantro Optional garnish: baby lettuce mix
*If using a regular cucumber, peel before slicing.
DIRECTIONS
Heat Fish Sauce with Red Curry (in a microwave or small saucepan) until the curry is easily dissolved and smooth.
Add Red Curry mixture to a large bowl and combine with the lime juice, and Garlic Chili Pepper Sauce. Mix well.
Add beef, cucumber, onion, scallions, garlic, and cilantro. Toss together well.
Serve immediately or chill briefly. Serve as is or mound on a platter of greens.
Note
Bag meat, dressing and vegetables separately, if traveling with this salad. Toss together just before serving.
Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables, or fish.
Courses
Ingredients
