Shrimp Salad with Green Curry Yogurt Dressing

Our Organic Green Curry Paste is packed with spice and heat balancing well with the brightness and coolness of yogurt to create a super simple and delicious salad dressing. For a vegan version of this salad, we totally recommend subbing the prawns with grilled eggplant.





Ingredients (Serves 1)

Salad

1oz red cabbage, shredded

1oz cabbage, shredded

1oz carrot, julienned

4 shrimps, deshelled

1 stalk of cilantro, chopped finely

2tsp black or white sesame seeds


Dressing

1tsp Mekhala Organic Green Curry Paste

3oz your favorite yogurt (coconut yogurt works great as well)

Salt



Method

  1. Boil shrimp until fully cooked (when the shrimp forms a tight C shape, not an O shape). Set aside to cool.

  2. Mix red cabbage, cabbage, and carrots in a bowl

  3. In a separate bowl, mix the yogurt with Mekhala Organic Green Curry Paste. Salt to taste. (You may want to adjust the ratio of yogurt and green curry paste depending on your spice tolerance)

  4. Toss shrimp, vegetables, and dressing together thoroughly.

  5. Garnish with sesame seeds and cilantro.

  6. Serve and enjoy!


Wanna experiment with more fusion recipes? Check out our Red Curry Grilled Cheese Sandwich or our Yellow Curry Onigiri (Japanese Rice Ball)



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