BANGKOK VEGETABLE SALAD
1 1/2 cup broccoli or cauliflower florets lightly steamed
1½ cup okra cut in to 2 or 3 pieces and briefly sautéed
2 carrots cut lengthwise steamed
1 red bell pepper 1 yellow bell pepper diced
1 cup green peas, fresh or frozen.
Method: Toss all ingredients together and marinate in Thai dressing and garnish with tomato wedges and lemon slices
1 cup water
1/3 cup coconut cream
¼ tsp ground cardamom seeds
½ tsp grated or minced Thai ginger
½ tsp turmeric powder
4 lemon leaves cut in very thin strips (lime is good too)
1 fresh chili pepper finely chopped
Salt and pepper to taste and lemon juice
Method: Heat the water and blend the coconut cream, add the rest of the ingredients and let dressing cool. Pour on to vegetables and serve.