Recipe Archives->Asian Sea->Thai Salad Dressing

Nam Jim Priao Wan (Sweet & Sour Salad Dressing)
 
1 cup nam sapparot (pineapple juice)
1 cup nam maphrao (coconut 'nectar')
1 cup nam makham piag (sour tamarind juice)
1/2 cup nam manao (lime juice)
3 tablespoons hua kathi (coconut cream)
1 tablespoon nam prik phet (red curry paste)
1 teaspoon khing (ginger), grated
 
Mix the juices in a saucepan and simmer to reduce to 2 cups of
liquid.

In a wok or skillet over medium heat, warm the coconut cream, and
add the curry paste and ginger, and stir until the mixture becomes
aromatic.  Skim off and discard any oil that forms on the surface.

Stir the curry mix into the juices and then cool.

Will keep for 2-3 weeks in a refrigerator.

Printable version: thai-salad-dressing.txt.