Thai Carrot Salad

Recipe View 5 mins In a large bowl, gently pile the coarsely grated carrots, creating a colorful base for the symphony of flavors to come. (Prep time: 5 minutes)

Recipe View 5 mins In a saucepan, combine the sugar, water, and rice vinegar. Bring to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Allow to cook for about 5 minutes. (Cook time: 5 minutes)

Recipe View 5 mins Reduce the heat to medium, then introduce the minced garlic, Thai fish sauce, and Thai red curry paste into the simmering sugar mixture. Allow the flavors to meld and deepen, gently simmering for 2 to 5 minutes, stirring occasionally. (Cook time: 2-5 minutes)

Recipe View 30 mins Remove the saucepan from the heat and allow the dressing to cool completely. This will take approximately 30 minutes, allowing the flavors to fully develop and harmonize. (Cooling time: 30 minutes)

Recipe View 2 mins Once the dressing is cool, stir in the fresh lime juice and red pepper flakes, adding a zesty and spicy kick. (Prep time: 2 minutes)

Recipe View 3 mins Pour the vibrant dressing over the grated carrots, ensuring every strand is coated in the flavorful elixir. Gently toss in the finely chopped peanuts, adding a delightful crunch and nutty undertone. (Prep time: 3 minutes)

Recipe View 30 mins Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to fully meld and the salad to chill to perfection. (Chill time: 30+ minutes)