Thai Roasted Edamame Salad is a spicy & flavorful snack. It is a protein-packed healthy snack. Perfect quick snack idea. Serve as a side dish or a snack
Thai food makes me droooool uncontrollably.
I love red curries, pad Thai, tofu recipes and soups. The one ingredient they have in common is coconut.
For the longest time, I always thought that every Thai meal had to have coconut. After studying about the culture, I understood that they use coconut in mostly auspicious recipes.
It seems like it has been forever since I made a truly healthy snack for the blog. I have to go the roasted tomato recipe as a truly healthy snack.
This edamame recipe came about because I had a whole bunch of it left over after my Vegan Gyros Recipe with Tzatziki Sauce
Ordinarily, I just sprinkle a little salt and microwave them. This is the most common way to eat an edamame snack.
As it happens with everything, I get bored and need to spruce up daily recipes. This time, I figured I would experiment by adding some Thai flavors. As expected, it was the best flavored Edamame salad I have ever tasted.
For my recipe, I went with the edamame in its shell. I think it is more adventurous to eat edamame in their shell.
You can go the other route and make this recipe using shelled edamame. This edamame seed salad will taste just as great.
The key ingredient in this recipe is the Thai curry paste. It provides all the flavors, so, I just added a few ingredients to complete this salad.
Most of the Thai curry pastes available in stores have fish flavoring in them. So, I always make sure I read the ingredients carefully.
So, how do you eat your edamame? Shelled or unshelled?
How To Make Edamame Salad With Thai Flavors
Edamame Salad With Thai Flavors
- 2 cups edamame frozen and unshelled
- 1 tsp Thai curry paste
- 1/4 tsp lime juice optional
- 1 tsp agave
- 1 tsp soy sauce
- 2 tsp extra virgin olive oil
- 1/4 cup unsweetened shredded coconut
- In a small saucepan, add the oil
- Heat on low for about 15 seconds
- Add the edamame and stir fry or about 5 minutes on low heat
- While they are being stir fried, add the the paste, agave, soy sauce and lime juice in a small bowl
- Whisk well
- Pour the mixture over edamame and mix well,
- Add the coconut and turn of the heat
- Serve immediately