Siam Forest Salad
from the Royal Thai restaurant, Cameron Park, CA
2 Tablespoons cooking oil
2 Tablespoons red curry paste
1 teaspoon chili powder
1/2 cup finely ground roasted peanuts
2 Tablespoons peanut butter
2 Tablespoons palm sugar
1 Tablespoon granulated sugar
3 Tablespoons Tamarind juice or lemon juice
1 1/2 teaspoons salt
3 cups coconut milk
1/2 cup crispy shallots (peeled, thinly sliced, deep fried until crispy)
1 small head lettuce, torn in small pieces
1 cucumber, peeled, thinly sliced
2 tomatoes, thinly sliced
1 small onion, thinkly sliced
4 hard-cooked eggs, sliced
1 fried bean cake, sliced
1 cup bean sprouts
Heat oil in a wok. Stir fry the curry paste and
chili powder until fragrant. Add the peanuts,
peanut butter, palm sugar, granulated sugar,
tamarind juice and salt. Add the coconut milk
and crispy shallots.
Reduce the heat and boil gently until the oil
rises to the surface.
Spoon into a serving dish.
Prepare the salad plate with ingredients specified.
Pour dressing over salad. Serve.
Source: Modesto Bee newspaper, February 24, 1988