The Thai Lao Seafood Salad dish is commonly known as ‘Yum Talay’. When making this dish, do not overcook the seafood which will result to a chewy and rubbery texture. The best way to learn how to make the Thai Lao Seafood Salad is to watch the video at the website listed below.
Recipe for the Thai / Lao Seafood Salad:
1 cup fresh or frozen squid or cuttlefish
1 cup fresh or frozen shrimp
1 cup fresh or frozen mussels
Mother Teresa allegedly said: “It is impossible to walk rapidly and be unhappy”. All generalisations are slightly suspect, perhaps - well, almost all, anyway :-)! Nevertheless, Mother Teresa’s words point to a fundamental aspect of our humanity that we tend to overlook: when you feel good in your skin, you simply can’t feel nearly as miserable as you otherwise might.
Mind and body are intimately connected. If one feels even halfway good, the other is bound to feel better as a result. So, while I’m the first to acknowledge my smallness in the great scheme of things, I’d like to offer my own take on this idea of connection and well-being. “It is impossible to eat good Thai green curry and be unhappy.”
When your lips are tingling with the perkiness of Thai chillies and your palate is still resonating with the clear, fragrant, harmonious flavours, it’s impossible not to feel a sense of visceral contentment.
Serves 3 - 4
225 g/ 8 oz rice noodles
2 tbs vegetable oil
2 or 3 garlic cloves
1 green bird chilli, seeded and finely chopped
125 g/ 4 oz thin asparagus (heads intact, stalks chopped into 1cm/
Tags: gluten free food, rice noodles, shrimp, Thai green curry