edium-high heat. Add the Thai red curry paste. Stir-fry
Cut the fish into chunks, put in your
thai fish sauce, sweet chili sauce, and soy sauce.
This is the dipping sauce for fish
food processor with the fish sauce, curry paste, lime juice, garlic
dd the sugar, Thai fish sauce, parsley, garlic and pepper sauce. Stir and let
For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine
elp this, too.
Add Thai fish sauce.
When the meat is
immer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings
uice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir
Break off tough ends of asparagus.
Bring large skillet of water to boil. Add asparagus and cook for 3 - 4 minutes or until it is bright green and stalks bend slightly.
Drain well and place on serving dish. (If serving chilled -- run asparagus under cold water to stop the cooking process and pat dry before combining with the sauce).
In a small bowl, whisk together lime juice, sugar, fish sauce, water, vinegar and chili paste. Drizzle over asparagus or use as dipping sauce.
Place fish sauce, vinegar and caster sugar in a saucepan with 4.5 fl oz water and bring gently to boiling point. Allow to cool and stir in lime juice.
Heat a frying pan and add the oil. When hot, add prawns and toss gently for 2-3 minutes, until they are completely pink. Dish on to a large plate and scatter with mint leaves and some sea salt.
Serve with the dipping sauce.
Combine the water, fish sauce, lime juice, sugar, and garlic in small bowl. Set aside to cool.
Add green onion.
Serve in a shallow dipping bowl.
arm.
Add broth, chili sauce, and fish sauce; bring to a boil
serving bowl. Spoon the sauce over it and serve it
Pad Thai:.
Soak rice noodles in
To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce, chili, garlic
mash the potatoes with the fish sauce until soft and pulpy.
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 large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
Add salt.
Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.
n the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and