Experimenting with Thai food ingredients is always fun, especially when you have a little guidance from the Pok Pok Cookbook. I've only had the courage to try one dish in there so far, but the dressing from that dish (a fried egg salad number called Yam Khai Dao) has livened up many a meal since. A variation on that dressing is used here.
This meal is a nice balance of creamy/mild/savory/cooked with sweet/salty/tangy/fresh. Add rice and salted tofu to bulk it out if you're hungrier than salad-for-dinner.
- can of chickpeas
- 11 oz. box of culinary coconut milk
- 1 1/4 cups of chicken broth
- stalk of lemon grass
- 1/2 cup chopped cilantro
- 2 scallions
- 2 cloves crushed garlic
- 1 meyer lemon
- 1 tbsp coconut palm nectar
- 1 clove crushed garlic
- 1/2 tsp Thai fish sauce
- 1/4 cup chopped cilantro
- 1 ear of fresh corn
- 1 small sweet pepper
- 1 avocado
- Heat a pan with olive oil and coconut oil on medium high heat and add chopped scallion and cilantro.
- When beginning to brown, add the lemongrass stalk cut into 2" lengths (so the flavor gets added, but the pieces can be easily removed).
- Add crushed garlic, stir quick so as not to burn, and add drained chickpeas soon after.
- Let chickpeas toast for a few minutes before adding a mixture of 1/4 cup coconut milk, 1/4 cup chicken broth. Stir occasionally and when the chickpeas begin to stick, add the same mixture again. Salt as needed.
- Let simmer on low while you prepare the salad.
- Mix all the ingredients listed up through cilantro, set aside.
- Chop pepper and scrape kernels off the fresh corn.
- Add pepper, corn and lettuce together with dressing and toss.
- Top with avocado and serve.