Kao Yum Recipe

Alright, picture this: you’re about to embark on a culinary journey that will transport you straight to the bustling streets of Thailand, all without leaving your kitchen. With its vibrant colors and fragrant blend of jasmine rice, fresh herbs, and a hint of coconut, this Kao Yum recipe is my go-to for impressing friends and satisfying my wanderlust cravings. Let’s dive into this tantalizing adventure!

Thai rice salad, called Kao Yum, captivates me with its colors and flavors. Jasmine rice, the base of the dish, is heavenly.

In this particular dish, the rice was so fragrant it practically leapt off the plate. Not only is it mixed with turmeric, and thus a beautiful color, but it is also mixed with a ridiculously creamy amount of coconut milk (which is really, really good).

Combine those factors with some seriously crunchy and cool green beans, cucumber, and carrots, and then aromatics like lemongrass and kaffir lime. That’s makes a nutritious dish for sure.

Kao Yum Recipe Ingredients

• Jasmine Rice: Provides carbohydrates, creating the dish’s hearty base.
• Turmeric Powder: Adds a warm color and has anti-inflammatory properties.
• Coconut Milk: Offers creamy texture and a hint of sweetness.
• Shredded Coconut: Toasted for nutty flavor; high in healthy fats.
• Bean Sprouts: Fresh, crisp, and rich in vitamins like C and K.
• Cucumber: Adds crunch and hydration; low in calories.
• Pineapple: Imparts sweet and tangy flavor, with vitamin C.
• Lemongrass: Citrusy aroma, enhances digestion and flavor.
• Kaffir Lime Leaves: Aromatic, adds a distinct citrusy fragrance.
• Fish Sauce: Salty, umami depth, balancing sweet and sour tones.

Kao Yum Recipe Ingredient Quantities

• 1 cup jasmine rice
• 1/2 teaspoon turmeric powder
• 1 1/2 cups coconut milk
• 2 tablespoons shredded coconut, toasted
• 1/2 cup green beans, thinly sliced
• 1/2 cup bean sprouts
• 1/2 cup cucumber, julienned
• 1/4 cup carrots, julienned
• 1/4 cup long beans, thinly sliced
• 1/4 cup pineapple, diced
• 2 tablespoons lemongrass, finely chopped
• 2 kaffir lime leaves, finely shredded
• 3 tablespoons dried shrimp, ground
• 2 tablespoons fish sauce
• 1 lime, juiced
• 1 tablespoon sugar
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup roasted peanuts, crushed
• 2 boiled eggs, quartered (optional)
• Chilies, sliced (optional)

How to Make this Kao Yum Recipe

1. Wash the jasmine rice until the water is clear. In a pot, mix together the rice, the coconut milk, and the turmeric. Bring to a boil, then cover and reduce the heat to low. Let simmer for 15-20 minutes, until the rice is done and the house smells wonderful. Remove from heat, fluff the rice with a fork, and let it cool.

2. Toasting the shredded coconut in a pan over low heat until it is a golden brown is an essential step, so don’t skip it! Be sure to use a fan or reputable brand of shredded coconut, or hand-grate the fresh coconut. Use this golden, toasty goodness to top the curry.

3. Slice the green and long beans; julienne the cucumber and carrots; and dice the pineapple. In a large bowl, mix all the prepared vegetables with the bean sprouts.

4. Chop the lemongrass very fine and shred the lime leaves. Add them to the vegetable mixture.

5. In a small bowl, mix together the fish sauce, lime juice, and sugar. Stir until the sugar is dissolved. This is your dressing.

6. Use a food processor or mortar and pestle to grind the dried shrimp. Add the shrimp to the vegetable mixture.

7. Put the dressing onto the mixed vegetables and shrimp. Combine with a gentle stirring motion so as not to break any of the cooked shrimp and to keep the tossed texture of the salad intact.

8. After the rice has cooled, add it to the vegetable mixture, along with the toasted coconut. Mix everything together gently but thoroughly.

9. Add the chopped coriander and mint leaves, and season to taste.

10. Present the Kao Yum with a mountain of crushed roasted peanuts on top and the optional garnishes of boiled egg quarters (for those who like it that way) and sliced chilies. Take a moment to appreciate the look and smell of your vibrant, flavorful Kao Yum before eating.

Kao Yum Recipe Equipment Needed

1. Pot with a lid
2. Stirring spoon
3. Fork
4. Frying pan
5. Knife
6. Cutting board
7. Large mixing bowl
8. Small mixing bowl
9. Measuring cups and spoons
10. Food processor or mortar and pestle
11. Mixing spoon
12. Grater (if using fresh coconut)

FAQ

• Q: What is Kao Yum?A: Yum Kao is a beautiful and fragrant salad made from rice in the Southern Thai style. It is a delicate, colorful ensemble of mixed vegetables that appears next to the main course at many Southern Thai meals. Though different from a salad, which typically has a base of lettuce, Yum Kao is more like a dish of rice and salad. It is usually served at room temperature. In this recipe, the ingredients mixed with the rice are grilled. One could also call it a salad with a basa.
• Q: Can I use brown rice instead of jasmine rice?A: Yes, you can use brown rice instead of jasmine rice. But remember, brown rice has a different texture and takes longer to cook.
• Q: Is there a vegetarian version of this recipe?A: Most certainly! You can omit the shrimp that has been dried and the sauce made from fish, using instead a soy sauce or a tamari substitute along with a dash of seaweed to get that same umami flavor.
• Q: How do I prepare the jasmine rice with turmeric?A: Prepare the jasmine rice with a cooking liquid of coconut milk and a touch of turmeric, of which makes this the loveliest-colored rice I’ve ever served. Cook it like you would any type of rice, covered and over low heat, until the grains are tender and fluffy. Fluff them gently with a fork before serving.
• Q: How should I serve Kao Yum?Arrange the rice on a platter and layer the vegetables, sprouts, pineapple, shrimp, and herbs around or on top. Serve with lime wedges or lime juice dressing on the side.
• Q: Can I prepare any parts of the recipe in advance?A: Yes, you can usually prepare many of the elements ahead of time, including the rice, the shredded coconut, and the chopped vegetables. Just store them separately in airtight containers and they’ll be fine until serving.
• Q: Are boiled eggs essential in the recipe?Kao Yum does not necessarily require boiled eggs; they are optional. But they do provide a pleasing protein element if you decide to include them!

Kao Yum Recipe Substitutions and Variations

1 cup of jasmine rice can be substituted with 1 cup of basmati rice.
An option for a lighter recipe is to substitute almond milk for coconut milk in a one-for-one ratio.
To make this substitution, use the following:

2 tablespoons unsweetened desiccated coconut. You can also find coconut that is both unsweetened and flaked. To accomplish what we need for this dish, simply chop the flaked coconut into smaller shreds.
Fish sauce can be substituted with soy sauce for a vegetarian option. Use 2 tablespoons of soy sauce.
3 tablespoons dried shrimp, ground, can be replaced with 3 tablespoons soy protein crumbles for a vegetarian alternative.

Pro Tips

1. Rinse Rice Thoroughly: Ensure you rinse the jasmine rice several times until the water runs clear. This helps remove excess starch, resulting in fluffy, non-sticky rice.