This super easy Thai edamame salad is packed with protein and good fats. It's a great snack, light lunch or a good break-your-fast recipe. Ready in just 15 minutes.
Place the frozen edamame in a colander and rinse it under warm water until all the ice crystals have melted.
12 oz frozen edamame
Drain them thoroughly.
Heat a strong bottom pan for 30 seconds and then add the avocado oil and the dried red chili (if using).
1 Tbsp avocado oil, 1 dried red chili
Mix in the Thai curry paste and ginger.
1 Tbsp red Thai curry paste, 1 Tbsp ginger
Add the drained edamame to the pan and mix it well.
Let it cook on medium heat for about 7 minutes or until the edamame skin starts to crinkle.
Add the salt and lime juice to the pan. Adjust salt to your taste.
1 tsp pink salt, 1 tsp lime juice
Chop the mini pepper and also remove all the seeds.
1 red mini sweet pepper
Set the heat to low and mix in the chopped bell pepper.
After 30 seconds, turn off the heat.
Transfer to serving plate. Garnish with coconut and basil before serving.
5 pieces coconut chunks, 2 leaves basil
Notes
NUTRITIONAL INFORMATION IS APPROXIMATE!- If you can find Thai basil in your area, use that instead of regular basil. It's the traditional basil used in all Thai cooking. - ALWAYS pair edamame with avocado or extra virgin olive oil to get the maximum Vitamin K1 absorption. - You can use red or green Thai curry paste in this edamame salad. - If you don't like coconut chunks, you can use ORGANIC unsweetened shredded coconut. - DO NOT microwave edamame ever! It will loose it's nutritional value and heat unevenly.
Nutrition
Calories: 120kcal
Keyword edamame salad recipes, healthy snacks, vegan protein recipes