For the Nam Prik Gaeng Daeng paste: In a
Start a charcoal or gas grill.
Heat should be medium-hot and the rack no more than 4 inches from the heat source.
(You can use a broiler if you prefer.) If you like, peel and devein shrimp.
Combine sugar, chili, lime juice and nam pla.
Taste, and adjust seasoning.
Lightly salt shrimp, then grill them about 2 minutes to a side.
Divide nam prik among 4 bowls, and serve as a dip for shrimp.
eat.
Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer
-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for
Combine all ingredients in a bowl and mix until thoroughly blended.
Store in airtight container up to two weeks.
Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.
eeded peppers,cilantro,1 teaspoon nam pla,and lime juice.puree
Puree ingredients in blender or food processor.
Store in sealed container in refrigerator.
Serve as a table condiment for Thai and other Asian dishes.
Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.
ptional hot sauces such as Nam Prik Dang or Sambal Oelek (chile
Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
Mix basil into clam mixture and cook until wilted, about 1 minute.
br>Add the prepared Pad Thai sauce, stir in well, pull
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
br>Pass Thai red chile sauce (nam prik dang) (can use recipe# 30195) at
Combine in wok, cook together adding curry to taste.
Serve warm as dipping sauce for Satay meat skewers.
Soak rice noodles in a bowl of warm water for 25 minutes until al dente, drain.
Heat wok or large frying pan over high heat until it is very hot, then add 1 T of the oil. When it is very hot and slightly smoking, add the shrimp and stir fry for about 2 minutes. Remove from the pan and set aside. If using chicken/tofu, saute until cooked through, approximately 3-5 minutes. With chicken, using forks, shred finely. Scramble beaten eggs over med-high heat and remove from the pan and set aside. Combine the lime juice, fish sauce, chili sauce, ...
Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
Add mushrooms & tomatoes; cook for several minutes.
Add shrimp or chicken.
Turn heat to high, do not stir.
When shrimp or chicken is cooked, continue to cook for 2 minutes more.
Serve with hot rice.
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.
Combine the sauce ingredients and whisk until well incorporated; set aside.
Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then ...
To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. ...
he prawns (shrimp), squid and nam pla. Cook until the prawns