Goa Bean Salad (Yum Tua Pu)2013-05-12
- Yield : 1
- Servings : 3
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This is a dish from central Thailand made with Goa (or winged) beans. They are rarely found in European or USA market, so you can use some green beans or snap peas instead of this.
- 2 cups goa beans
- 2 eggs
- ¼ cup coconut (toasted)
- 2 teaspoons peanuts (roasted)
- 1 cup coconut milk
- 1 tablespoon lime juice
- 2 tablespoons chili paste (roasted)
- 2 tablespoons tamarind paste
- 2 teaspoons fish sauce
- 4 small chili (dried)
- 1 teaspoon palm sugar
- 2 small onions
- 3-4 medium-sized shrimps
Take a fresh coconut meat and slice into 2 cm long pieces. Put into a small dry fry pan and roast until they turn golden-brown. As soon as they are ready remove and set aside to cool.
Tip the onions and slice down. Add some frying oil into the fry pan and put onions on a medium heat until they turn golden brown.
Fry the dried chilies in the oil until browned.
Trim the Goa bean and boil in salted water for a minute until they turn darker. Put under cold water for some time and cut into small pieces.
Heat the coconut milk in a pan until boiling. Add the peeled shrimp and cook until pink. Turn off heat and add the palm sugar, tamarind paste, roasted chili paste, lime juice, fish sauce, peanuts and coconut. Mix well.
Add the Goa beans to the mixture and mix well.
Until serving slice down hard-boiled egg and arrange on the plate.