Ingredients
1tbspThai red curry paste
2tbsplime juice
2tbspfish sauce
½cupcoconut milk,full fat canned, (120 mL)
2tbspdark agave nectar
neutral oil,such as canola or vegetable, for frying
¼cupshallot,thinly sliced, (10 g)
kosher salt,to taste
cornstarch,or all-purpose flour, for dusting
2cupsgrapefruit,(450 g)
1cupgreen beans,(150 g), thinly sliced
1fresno chilie,thinly sliced
1cupbean sprout,(100 g)
1cupred cabbage,(100 g), thinly sliced
3ozsunflower greens,(85 g)
1sprigdill fronds,fresh
8mint leaves,fresh, torn
10cilantro leaves,fresh
¼cupcoconut,unsweetened, shredded, toasted, (25 g)
¼cuppeanut,roasted, (30 g)
Preparation
In a medium bowl, whisk together the curry paste, lime juice, fish sauce, coconut milk, and agave until smooth. Refrigerate until ready to use.
Heat about ½ inch of oil in a small saucepan over Medium heat until it reaches 325 degrees F or 160 degrees C.
Lightly sprinkle the shallots with salt and let stand for about 5 minutes to draw out the moisture.
Place the shallots on a paper towel and pat to dry out and remove any excess liquid. Lightly dust the shallots with cornstarch.
Fry the shallots in the hot oil until lightly browned for about 10 minutes.
Remove from the oil with a slotted spoon and place on a paper towel to drain any excess oil. Set aside until ready to use.
In a large bowl, combine the grapefruit ingredients, green beans, fresno chilis, bean sprouts, cabbage, sunflower greens, dill, mint, cilantro, and fried shallots.
Drizzle in half of the dressing and lightly fold everything together, adding more dressing as desired. Add the toasted coconut and roasted peanuts.
Serve immediately and enjoy!
