arm.
Meanwhile, make the coconut sauce by heating a medium saucepan
side.).
Prepare the peanut coconut sauce: Combine all of the ingredients
mins.
For the Thai dipping sauce, blend or process the
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
reeze.
Combine peach jam, Thai chili sauce, and cilantro to make
mall fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4
rom the top of the coconut milk. Set aside. Pour the
br>Combine dried coconut and boiling water; let
mall bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate
br>Serve with a Thai dipping sauce**There several recipes on the site.
serving bowl. Spoon the sauce over it and serve it
In a large measuring cup combine peanut sauce and coconut milk. Set aside.
In a large skillet (I used two skillets) heat oil.
Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
Season fish with salt and pepper and then remove to a plate and keep warm.
Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
Spoon sauce over fish.
eat 1 1/2 teaspoons coconut oil in a wok or
few seconds. Add the coconut cream and stir well, bringing
est and juice, Thai fish sauce and soy sauce.
Remove the leaves
b>SAUCE:
Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce
Preheat oven to 180\u00b0C.
In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
Next layer your frozen vegetables on top of the rice layer.
Now place your thawed fish fillets on top of the vegetables.
Pour pad thai and coconut mixture over top.
Place in oven for 45-50mins or until fish tests done and vegetables are cooked.
Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.
he vegetable mixture. Add curry sauce and coconut milk. Pour in pineapple