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  • Writer's pictureDietitian Gabi Coulthurst

Thai Salad with Curry-Coconut dressing

This chopped Thai salad is zesty, creamy, sour and sweet in all of the right ways. If you're like me, you will love the delicious dressing and want to add it to everything!

It is a the perfect meal when you want something both light and zingy but also hearty and filling.

If you try this recipe, let my know and tag #mygoodnessnutrition when you upload your creation on Instagram (pretty please?)!



2 eggs*

1/2 bunch kale rinsed and sliced

1/2 capsicum sliced (yellow or red)

1/4 red cabbage sliced thinly

1/2 coriander bunch

2 carrots thinly sliced OR grated


1 tbsp red curry paste

1/2 cup coconut milk

1 tbsp pure peanut butter

1 clove crushed garlic

1 tsp honey OR 1tsp maple syrup OR 1 tsp xylitol OR 2 drops stevia liquid

Juice of 1 lime

Optional toppings: Coriander leaves, hemp seeds, roasted peanuts, 1/2 avocado sliced, chilli flakes


  1. Fill your kettle and boil. Pour boiling water into a small saucepan to fill 3 inches and add eggs then simmer on medium heat for 10minutes then set aside.

  2. Place chopped kale in a bowl and pour the rest of the boiled water from the kettle into the bowl to just cover the kale. Place a plate ontop of the bowl to allow the kale to steam for 2-3minutes until the kale turns bright green. Next strain in a colander and leave on bench to cool.

  3. Next, place all dressing ingredients in a blender and blend on high speed until very smooth

  4. Finally prepare the salad by mixing the rest of the salad ingredients in a bowl. Then drizzle the dressing on top and add the eggs (or protein of choice) and toppings. Enjoy!

* You can swap the egg for your protein of choice- sauteed tofu or tempeh, chicken, chickpeas, fillet salmon

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