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Chef Sompon Nabnian, from the Chiang Mai Thai Cookery School, shows Neil how to make this fresh, authentic northern-style Thai salad.


  • Salad

  • Paste


  • Salad:

  • 1.

    Keep some chopped spring onions, coriander and crispy garlic for garnish

  • Paste:

  • 1.

    Cut the eggplants into thin slices and soak in salted water for at least 10 minutes.

  • 2.

    Drain, wash and set aside.

  • 3.

    Place all paste ingredients in a mortar and pound until the paste is smooth.

  • 4.

    Put the oil into a wok and when it is hot, add the paste and fry for 1 minute until it is fragrant.

  • 5.

    Add the minced pork and cook for 3 minutes.

  • 6.

    Turn off the heat and allow the mixture to cool a little.

  • 7.

    Add the sliced eggplants, fried garlic, pork crackling, lemongrass, spring onions and coriander.

  • 8.

    Mix well.

  • To Serve:

  • 1.

    Garnish with the remaining spring onions, coriander and crispy garlic.

  • 2.

    Serve with sticky rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Spicy Eggplant Salad.


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