This creamy lemon coconut curry dressing is a great compliment to any salad or Thai inspired dish!
You all know how much I love salad. The secret to every tasty salad is always the dressing. I mean, really, it’s hard to love salad if the dressing is boring or bland.
This dressing was created and inspired after a dish that my kids ate at an airport. I realize this probably doesn’t sound all that tempting, but let me finish. If you’ve ever visited the UK you know there is a supermarket called Marks and Spencer. I call it the “Trader Joes” of the UK, but it’s really not the same. It mainly specializes in fresh packaged food like salads, pastas, wraps, sandwiches, soups, etc. It’s fantastic for busy working people who need a healthy alternative to fast food. It’s very reasonably priced (hard to say that about most places in the UK), and conveniently located on just about every corner, in train stations, at the airport, etc. So on this particular day we were flying out of Edinburgh, Scotland around dinner time, and since we avoid any type of fast food restaurants, I quickly grabbed four meals that my family would enjoy. I grabbed two Thai noodle salads that contained a lemon curry dressing. My kids devoured it up, and licked their bowl clean. I was able to sneak in a taste and was just as crazy about the dressing. Miss Carbivore asked if I could make something like this at home. So we did. Anytime I can get that kid excited about salads, I jump at the opportunity!
The recipe for the noodle salad will be coming soon, but in the meantime, enjoy this delicious dressing. It contains coconut milk, lemon juice, basil, thai curry paste, some vinegar, and a little honey for sweetness. I used it all week in various forms: over greens, with zoodles, in my quinoa, and with chickpeas.
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Thai Lemon Coconut Curry Dressing
- 3/4 cup full fat canned coconut milk
- 1 tbsp Thai curry paste red or yellow doesn't matter
- 1 tbsp apple cider vinegar
- Juice of 1 lemon
- 1 tbsp lemon rind
- 1 tsp turmeric
- 1 tbsp honey
- 1/4 cup chopped fresh basil
Add all ingredients to a food processor and pulse until smooth!
Serve over any salad, noodles, or zoodles.
This dressing will keep in the refrigerator for up to 1 week.
Lizbeth Guest says
Made this yummy and fresh dressing!
thanks for the great recipe ????
Veronica L Natale says
Would this work and mix with chicken for a salad or should I marinade the chicken in it before cooking?
The flavor of this dressing won’t be for everybody, but I liked it. My only criticism is that it’s pretty runny. Next time I think I’ll use coconut cream only and if it needs thinning I’ll add a tablespoon or two of water.