Thai Red Curry Mahi Mahi Salad

Ingredients

• One 13.5-ounce can coconut milk
• 1 tablespoon red curry paste
• 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
• 1/3 cup fresh lime juice, plus lime wedges for garnish
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1 teaspoon Asian chili sauce
• 1 clove garlic, minced
• 1 head Boston lettuce, leaves separated
• 1 bunch watercress, woody stems removed
• 1 Kirby cucumber, thinly sliced
• 3 scallions, white and green parts, thinly sliced
• 1 red or yellow bell pepper, stemmed, seeded and thinly sliced
• 1 bunch fresh cilantro or mint
• 1 handful roasted peanuts or cashews

Directions

Preheat the broiler to high. Line a broiler pan with foil and lightly oil.

Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.

Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.

Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.

foodnetwork.com

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Thai prawn and coconut soup

INGREDIENTS

• 2 teaspoons Alfa One Rice Bran Oil
• 1/4 cup (95g) red curry paste
• 1L Campbell's Real Soup Base Thai
• 2 x 270ml cans Ayam Coconut Milk
• 440g pkt KanTong Hokkien Wok Ready Noodles
• 3 teaspoons fish sauce
• 1 tablespoon palm sugar, grated
• 1 tablespoon lime juice
• 150g snow peas, trimmed, halved diagonally
• 400g peeled prawns, tails intact
• 1 cup (80g) bean sprouts
• Coriander sprigs, to serve
• Sliced red chilli, to serve
• Fried shallots, to serve (optional)

METHOD

• Step 1
  Heat Alfa One Rice Bran Oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring, for 1 min or until fragrant. Add Campbell’s Real Soup Base Thai and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 7 mins or until liquid reduces slightly.
• Step 2
  Meanwhile, place the KanTong Hokkien Wok Ready Noodles in a heatproof bowl. Cover with boiling water. Stand for 3 mins. Separate noodles with a fork, then drain.
• Step 3
  Add the fish sauce, sugar, lime juice, snow peas and prawns to the soup. Cook for 3 mins or until the prawns are just cooked through.
• Step 4
  Divide noodles among serving bowls. Top with soup, bean sprouts, coriander, chilli and shallots, if desired.

taste.com.au

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Thai prawn, ginger & spring onion stir-fry

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli
, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger
, finely sliced, then shredded
8 spring onions
, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime
 wedges, to serve

Method

1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

bbcgoodfood.com

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Tom Yum Goong

Tom Yum Goong Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 10 Minutes

Ingredients:

2 1/2 cups shrimp stock (best), canned chicken stock, or water
10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
3 1/2 tablespoons lime juice
6 bird’s eyes chilies (pounded)
3 (big) slices galangal
6 kaffir lime leaves (bruised)
2 tablespoons nam prik pao (Thai roasted chili paste)
2 tablespoons oil of nam prik pao
3 teaspoons fish sauce
1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

Method:

In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.

Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.

Cook’s Note:

You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for tom yum soup. It’s really up to you, but the most popular tom yum is tom yum goong, goong means prawn.

rasamalaysia.com

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