Tonight's dinner was a flavoursome fusion of Vietnamese and Thai food.
This Thai carrot salad was absolutely bursting with flavour and took only 5 minutes to make, mainly because I let my Thermomix do all of the work! I threw all of the ingredients except the carrot and the peanuts in first and blitzed the life out of them. I find lemongrass such a pain to cut up and so having a machine do it for me was an absolute godsend. Once that was done I threw in the carrots and peanuts and blitzed them just enough so that the pieces were fine but not completely massacred.
I served this up with some diced chicken that I marinated in nuoc cham. Nuoc cham is actually a dipping sauce but I had some left over and thought it might make a nice marinade. The recipe came from my Red Spice Road cookbook which contains recipes from a wonderful restaurant of the same name. I am pleased to say that it worked, and the chicken was delicious and very moist.
Wrapped in iceberg lettuce leaves, this combination made for a very tasty dinner.