Thai Curry Peanut Salad Dressing - Salad Kaeg (สลัดแขก)

There are a variety of delicious Thai salad dishes, but one of my most favorites is a rich peanut salad dressing. This salad is also one of the most popular Muslim Thai cuisine including Thai Chicken Biryani-Kao-Mok-Gai (ข้าวหมกไก่), and Chicken Curry with Rice Noodle Soup เกี๋ยวเตี๋ยวแกง. There are several ingredients to add into the salad beside fresh vegetables such as hard-boiled eggs, fried firm tofu, and sweet potato chips. This salad dressing can be used as a dipping sauce and the taste is similar to a peanut satay sauce. So let's get started ka. 

Ingredients:

Red curry paste:

5 large dried chilies, seeds removed

5 whole shallots, diced 

7 whole garlic cloves 

1 stalk lemongrass, thinly sliced 

Peanut dressing:

1/2 cup roasted peanut, grounded 

1 can of coconut milk

3 tablespoons tamarind juice 

3 tablespoons palm sugar 

salt to taste 

water 

fish sauce (optional)

Veggies and other components:

lettuce 

cucumber 

tomato

carrot 

hard boiled eggs 

fried firm tofu 

fried shallot 

sweet potato chips  

Instructions:

Make red curry paste 

Cut red chilies with scissor and remove the seeds. Grind into a powder in a coffee grinder or sock in a warm water until soften. In a mortar and pestle or a blender, pound or blend together chilies, garlics, shallots, and lemongrass into a paste. 

Make the peanut dressing

In a saucepan add 1/2 cup of coconut milk and bring to a boil over medium heat until is reduced. Add 3 tablespoons of the red curry paste and constantly stir until thicken. Then add the least of coconut milk, ground roasted peanuts and mix well. Stir in tamarind juice, salt, and sugar. Add water as needed. Simmer the dressing about 25 minutes over low heat, stirring frequently to prevent from scorching. Adjust the seasoning. Serve the peanut dressing with your favorites veggies alongside with sliced fried tofu, sliced eggs, and top with crunchy sweet potato chips. Enjoy ka! 

Love it!