You can say that I am going nuts about Thai cuisine and I want the tastes of its curries in almost all the recipes. In fact while eating my regular salad I kept imagining Thai curry flavor in it. But to come up with this Thai Curry Pasta Salad was quite challenging for me, because my intentions were to make it super healthy so that I could indulge guilt free infinitely and at the same time I was looking for authentic Thai flavor.
It took me a while to come up with this taste and I played with the spices for quite a bit, but you know me, I had to succeed in my endeavor. So here I am finally with my Thai Curry Pasta Salad for you all.
Though the ingredients list looks a bit long but most of the ingredients are very common and found in our kitchen spice rack for regular cooking. Also this salad recipe requires minimum steps and it’s easy to make. Trust me, it’s even easier to eat in few minutes….. 🙂
For the dressing – in just two steps I could fill my kitchen with Thai aroma. I simply combined all the ingredients in a warm saucepan and cooked for a while. When cooled just blended in a blender and Thai curry dressing was ready within few minutes. To make this dressing light I used the regular lightened coconut milk that comes in a tetra pack.
In my effort to make this salad a complete balanced meal, I added whole grains and fiber to my salad. I used pasta with ancient grain which was 100% whole grains and tossed in my favorite salad ingredients including protein rich edamame. Lastly, I topped it with the dressing and enjoyed every bite of this salad. Even Rohit, who is not a salad or a pasta person enjoyed this Thai Curry Pasta Salad for his meal and couldn’t stop praising it.
The dressing can be made ahead of time and refrigerated for a week in an air tight glass container. This makes our work even easier …. Isn’t it?