All the delicious flavours of a Thai curry without any of the heaviness, this salad is sweet, spicy, zesty, creamy and crunchy. A perfect combination of ingredients to leave you feeling nourished and satisfied. I used a coconut kefir yoghurt for the dressing which contains some dairy. To make it dairy free, use coconut yoghurt or coconut cream.
Thai Pumpkin, Coconut & Bean Salad
1/4 jap pumpkin, cut in chunks
a handful of green beans, trimmed and lightly steamed
1/3 cup flaked coconut
a handful of coriander leaves
1 red chilli, finely sliced
2 kaffir limes leaves, finely sliced
1/2 cup coconut kefir yoghurt
1 tspn red curry paste
2cm fresh turmeric, finely grated
2cm fresh ginger, finely grated
1cm lemongrass stalk, finely grated
zest of one lime
juice of half a lime
Preheat oven to 200C. Line a baking tray, place pumpkin on tray, spray with oil, season lightly with salt and bake for about 40 minutes or until golden.
Lightly toast coconut flakes by dry frying them in a non stick pan or roasting them in the oven for a few minutes.
Combine ingredients for dressing.
Place pumpkin and beans in a serving dish. Drizzle over dressing. Top with chilli, coconut flakes, coriander leaves and shredded kaffir lime leaves.