Archive for the ‘Fish Sauce’ Category

Pad Thai

July 13, 2012

Advertisements

Thai Red Curry (Matt Dawson)

June 14, 2012

  • Rating: 2 stars
  • Takes: 10 mins to prepare and 30 mins to cook
  • Serves: 4

Ingredients

  • 2 tbsp – olive oil
  • onions, finely sliced
  • red pepper, deseeded and cut into pieces
  • 3 tbsp – red Thai curry paste
  • chicken breasts, cut into bite sized pieces
  • 400ml can – coconut milk
  • 150ml (┬╝pt) – vegetable stock
  • 1 tbsp – nam pla (fish sauce)
  • handful – fresh coriander leaves, roughly chopped

Method

Heat a large frying pan, add the oil, followed by the onions and red pepper and cook until soft but not brown.
Add the curry paste and stir fry for 2-3 minutes.
Next add the diced chicken and cook stirring until the chicken has changed colour and is sealed. This will take about 5 minutes.
Pour in the coconut milk and half the stock and the fish sauce.
Bring the mixture up to a simmer, and continue to cook for approximately 20 minutes until the chicken is cooked through. Depending on the thickness of the sauce you may need to add a little more stock. Alternatively, you can go for a fuller coconut cream texture and flavour and use additional coconut milk.
Add the chopped coriander, and serve with your choice of rice.

Spring Onion Omelettes (Nigel Slater)

May 16, 2012

Low Fat Thai Prawn Curry

April 17, 2012

Red Aubergine Curry (Nigel Slater)

January 6, 2012