Thai green curry, I made a pomelo salad using a recipe also from At the Table with Jim Thompson. The pomelo salad is one of those things I've made a mental note to try at home someday. It's a salad I enjoy immensely and will order it automatically at my favorite Thai restaurant, it's as delicious as it is refreshing.
The pomelo salad, like most yams (Thai salad) showcases Thai cuisine's four basic flavors: tangy, salty, sweet and hot. The blast of lime provides the tang, the fish sauce infuses in the saltiness, and if the pomelos are in season they would make the salad juicy and sweet. But the real secret is in the dressing, a blend of contrasting ingredients dominated by the naam plaa or Thai fish sauce. The naam plaa is the main source of salt for the Thais, used in cooking and as a condiment. It is fermented into varying grades and colors and is used in practically all Thai dishes.
I was really excited about this and was very happy with the outcome. The only thing I would do differently is separate the pomelo into smaller segments, add more chili paste (I held back for my mom's sake) and make it sooner so it has time to cool in the fridge longer. Pomelo Salad (Yam Som Oo)
1 tbsp thinly sliced garlic
1 tbsp thinly sliced shallots
2 tbsp grated coconut, roasted
1 cup (150g) pomelo segments
1 to 3 cooked shrimp, peeled and deveined
1 tsp chopped red chilies
1 tbsp ground roasted peanuts
2 tbsp coriander leaves
For the dressing:
1/2 cup (125 ml) coconut milk
2 tsp grated palm sugar (I used muscovado sugar)
1 tbsp naam plaa or Thai fish sauce
2 tbsp lime juice
2 tsp roasted chili paste
To prepare the dressing, boil the coconut milk, palm sugar, fish sauce, chili paste and lime juice in a wok for 10 minutes. Set aside to cool.
Stir-fry the garlic and shallots separately for 1 minute, the combine them in a bowl. Add the roasted coconut, pomelo, shrimp, chilies and ground roasted peanuts. Dress the salad and garnish with coriander leaves.