When I cook Thai Curry for dinner, I want to serve with a Thai salad. However, some of my family members are ‘Coriander Haters’. There is nothing I can do because their taste perception is different. They have particular receptors that find coriander tastes like soap. I strongly believe that coriander is the essential ingredient for Thai salad, but I should have served coriander leaves separately. My apologies to my husband and son, who patiently swallowed this ‘yucky’ salad.


4 Servings


3 Ripe Tomatoes *cut into small pieces
1/4 Red Onion *finely chopped
1 clove Garlic *finely chopped
1 handful Coriander Leaves *coarsely chopped
1 tablespoons Lime / Lemon Juice
1 tablespoons Fish Sauce
1 teaspoon Brown Sugar
Fresh Chilli *optional, sliced

  1. Combine everything in a large bowl and serve immediately.
  2. *Note: Fresh Chilli is optional. I usually don’t add any chilli because I make this salad to cool down the burning mouth when we eat spicy Thai curry.