The fine people at Chakri Palace have kindly provided a recipe for one of their dishes below, based on Chef McDang’s “Principles of Thai Cookery”. We hope you enjoy preparing this dish at home!
Chili paste (nam prik pao), store-bought – 1 Tbsp
Coconut cream – 4 Tbsp
Fish sauce – 2 Tbsp
Tamarind juice – 1 Tbsp
Lime juice – 1 tsp
Palm sugar – 1 tsp
Wing beans, blanched and sliced diagonally – 1 Cup
Chopped roasted peanuts – 2 Tbsp
Toasted, unsweetened desiccated coconut – 1 Tbsp
Ground, dried shrimp – 2 Tbsp
Shrimps, peeled, deveined and blanched – 8 each
- Make the dressing by mixing all the dressing ingredients, including the paste, in a saucepan. Place it on the stove, bring it to a boil and reduce it to a fairly thick sauce. Allow to cool. (Since this recipe serves four, there may not be enough ingredients to fill a saucepan. You can always increase the amounts of the dressing and make it to keep for later use.)
- Put the sliced, blanched wing beans into a salad bowl, add half the dressing and toss. Add the peanuts and toasted coconut to the salad and taste. You will know if you will need more salad dressing – if you do, add more. If the salad is not crunchy or nutty enough, add more peanuts and desiccated coconut.
- Add the shrimps, toss and spoon the salad onto a plate. Dress with a little bit of the leftover dressing and sprinkle dried shrimp on top.
Note: Green beans can be a substitute to wing beans. If substituting, reduce the amount of sugar in the dressing. Serves 4.
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