Grapefruit Salad With Thai Curried Coconut Dressing As Made By Arnold Myint Recipe By Tasty

GRAPEFRUIT SALAD WITH THAI CURRIED COCONUT DRESSING AS MADE BY ARNOLD MYINT RECIPE BY TASTY

Steps:

• Make the dressing: In a medium bowl, whisk together the curry paste, lime juice, fish sauce, coconut milk, and agave until smooth. Refrigerate until ready to use.
• Make the crispy shallots: Heat about ½ inch of oil in a small saucepan over medium heat until it reaches 325°F (160°C).
• Lightly sprinkle the shallots with salt and let stand for about 5 minutes to draw out the moisture. Place the shallots on a paper towel and pat to dry out and remove any excess liquid. Lightly dust the shallots with cornstarch.
• Fry the shallots in the hot oil until lightly browned, about 10 minutes. Remove from the oil with a slotted spoon and place on a paper towel to drain any excess oil. Set aside until ready to use.
• Assemble the salad: In a large bowl, combine the grapefruit segments, green beans, Fresno chiles, bean sprouts, cabbage, sunflower greens, dill, mint, cilantro, and crispy shallots. Drizzle in half of the dressing and lightly fold everything together, adding more dressing as desired. Add the toasted coconut and roasted peanuts.
• Serve immediately.
• Enjoy!

GRAPEFRUIT-MINT SALAD

Steps:

• Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
• Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice.
• Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing.

THAI GRAPEFRUIT SALAD

Steps:

• Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
• Set a pot of water to boil on the stove. Add shrimp and boil just a few minutes, until shrimp turn pink and plump and firm to the touch. Drain and set aside to cool.
• Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Place coconut in a small bowl to cool and set aside.
• Prepare your grapefruit, removing as much of the white peel as possible from the fruit. Break into bite-sized pieces, 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
• Add to the bowl the cucumber, red pepper, shallots, basil, cilantro, and fresh chili, if using.
• To put the salad together, add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut and cashews, reserving a little for garnishing, then toss again.
• Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. Your salad is now ready to serve, or, if desired, prepare individual plates with a bed of greens and then top with generous portions of the pomelo salad. Sprinkle with reserved coconut and cashews.

THAI GREEN CURRY AS MADE BY ARNOLD MYINT RECIPE BY TASTY

Steps:

• Make the curry paste: Add the coriander seeds, white peppercorns, and cumin seeds to a large mortar bowl and grind with the pestle until coarsely ground. Add the garlic and shallot and break down with the pestle, then add the galangal and pound to incorporate. Add the lemongrass, basil and cilantro stems, and the Makrut lime leaves and continue pounding with the pestle until the mixture starts to form a paste. Add the palm sugar and pound to dissolve. Add half of the Thai basil and cilantro leaves and the lime juice and pound with the pestle until the ingredients have blended together. Add the remaining Thai basil and cilantro, the serrano peppers, and green Thai chiles, and pound until broken down and well incorporated, but still bright green. Add the shrimp paste and continue pounding into a smooth, homogenous paste. The curry paste will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the green curry: In a large pot, heat the oil over medium heat until shimmering. Add ¼ cup (55 g) of the green curry paste and fry to bloom the flavors, 2-3 minutes.
• Add the chicken, ½ cup (120 ml) chicken stock, and the fish sauce and cook until opaque on the outside, but still pink in the center, 4-5 minutes.
• Add the bamboo shoots, Thai eggplant, and the remaining 1½ cups (360 ml) chicken stock and simmer until the chicken is fully cooked, 8-10 minutes.
• Reduce the heat to low, add the coconut cream, and stir to incorporate. Add the Thai basil and red Thai chiles and simmer for 2-3 minutes, until aromatic.
• Serve the green curry over rice noodles or rice and garnish with more Thai basil.
• Enjoy!

GRAPEFRUIT VINAIGRETTE

Steps:

• Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.