over medium heat and oil with a paper towel dipped in
pices in a food processor with 1/2 tsp salt and
or later. Roll the limes with the palm of your hands
b>with just a serving of steamed Thai jasmine rice, or together with a Thai
Heat the oil in a frying pan over medium heat. Saute the garlic, ginger, lemongrass and chili pepper 1-2 mins, until tender. Stir in the spices and shrimp paste and cook, stirring, 1-2 mins, until fragrant.
Stir in the coconut milk, stock, fish sauce and sugar. Simmer, then add the fish, pepper and green beans. Remove from heat and cover. Set aside 8-10 mins, until fish is just cooked through. Stir in the lime juice. Sprinkle with Thai basil leaves and serve with rice noodles.
Preheat grill. Coat steak with oil. Season. Grill until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins. Slice thinly.
Arrange greens, cucumbers, shallots and cashews on a serving platter. Set aside.
To make the nam jim dressing, blend or process all ingredients until smooth. Drizzle over vegetables then arrange sliced steak over top. Garnish with cilantro leaves.
f Thai basil and remove from heat.
Season to taste with
o a heatproof plate. Cover with foil and rest for 5
Coat a skillet with cooking spray and place over
oo small).
Shred carrots with a vegetable peeler and set
Pad Thai:.
Soak rice noodles in
or 15 mins. Puree, season with lemon juice, salt and sugar
In a wok, bring the coconut milk to a boil. Stir in the curry paste and simmer over low heat until the paste has dissolved. Add the fish sauce, sugar and salt and simmer for 2 more mins. Add the shrimp and tomatoes and simmer over low heat for 5 mins.
To serve, ladle into bowls, drizzle with lime juice and sprinkle with cilantro and chili pepper strips. Garnish with cilantro leaves.
owl. Next mix the sugar with the vinegar to dissolve it
sprinkle both sides of steak with salt and pepper. Heat a
illet in a food processor with the fish sauce, curry paste
eat.
Beat the eggs with 1/4 teaspoon salt and
oil over medium heat, cover with a lid, reduce heat to
Heat 1 tsp oil in a saucepan and saute the onion for 2 mins. Stir in the curry paste and cook for 1 min. Add the mango, carrot, coconut milk and milk. Cover and simmer for 5 mins. Add the zucchini and simmer for 2 mins.
Roll the fish pieces in the flour and tap off the excess. Heat 1 tsp oil in a non-stick skillet and cook the fish for 3 mins, turning. Season with salt and black pepper.
Season the curry sauce with salt, black pepper and a dash of lime juice. Add the fish, peanuts and cilantro and bring to a boil. Ladle into a bowl.
Place on a plate. Cover with cling film and chill for