Simple Thai Salad

A simple and easy salad to accompany a Thai, or other meal. I had mine today with Thai pot stickers and pad thai. As a testament to its greatness, it was eaten before I could take a picture. This salad is also a great way to use up the center of a head of lettuce after the outer leaves are used for sandwiches.

1/2 head iceberg lettuce (outer leaves removed ok)
1/4c chopped mint
1/3c sweet thai chilli sauce

Slice the lettuce into 1/2 inch (1cm) slices. Sprinkle with mint and drizzle with chilli sauce. Eat.

pineapple fried rice

2c white rice
1c raw cashews
1tsp yellow curry powder
1/3c oil
1 20oz can pineapple tidbits in juice
salt and pepper

mix oil, rice, cashews, and curry powder in large stock pot. Stir continuously over high heat until rice just begins to brown. Stir in pineapple and juice and 3 1/2c water. Cover and cook on low heat 20-25 minutes until water is evaporated. Salt and pepper to taste, fluff with spoon and serve. Serves 6-8.

Red Curry

1/2 bunch green onions, cut into 1 in pieces
2 14oz cans coconut milk
3-4 large carrots, peeled and sliced into rounds
1 baked potato, cubed
14oz firm tofu, cubed
2-3 tsp red curry paste
2-3 Tbs oil
1 small yellow onion, cut into wedges
1/2 c water
1/2 bunch cilantro

Heat oil over high heat in large skillet or dutch oven. Add carrots and yellow onions, saute 1-2 min. Add coconut milk, water and curry paste. Bring to boil and add tofu. Simmer, covered 5 minutes. Add potato and green onion. Continue to cook until carrot and potato are soft. Stir in cilantro and serve. Excellent with saffron rice, recipe below.