Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Thai Shrimp Cake By Rasa Malaysia

Ingredients:

8 oz (250g) peeled and deveined raw shrimp, roughly chopped

2 tablespoons red curry paste

1 large egg

2 teaspoon fish sauce

1 tablespoon sugar

2 tablespoons coconut milk

1/4 cup (25g) chopped long bean/green beans

2 tablespoons roughly chopped Thai basil leaves

2 tablespoons oil

Sweet Chili Sauce:

1/4 cup (65ml) Thai sweet chili sauce

1 tablespoon fresh lime juice

2 teaspoon chopped coriander leaves (cilantro)

1 teaspoon minced ginger

Get full recipe 👇🏻

https://rasamalaysia.com/thai-shrimp-cake/2/

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Curry & Spices, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Creamy Thai Coconut Chicken Soup (Instant Pot) By Rasa Malaysia

Ingredients:

2 tablespoons oil

1 small onion, quartered

2 lbs skinless and boneless chicken breast or chicken thighs, cut into cubes

2 tablespoons Thai red curry paste (Mae Ploy brand)

1 red bell pepper, cut into thick strips

6 slices galangal, optional

6 kaffir lime leaves, torn and bruised, optional

3 cups chicken broth

2 tablespoons fish sauce or salt to taste

1 heaping tablespoon sugar

3/4 cup coconut milk

2 1/2 tablespoons lime juice

Cilantro leaves

Get full recipe👇🏻

Creamy Thai Coconut Chicken Soup (Instant Pot)

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Thai Red Chicken Soup with Butternut Squash & Coconut Milk By Jamie Olivier

Ingredients

  • 1 x 1.6 kg whole free-range chicken
  • 1 butternut squash (1.2kg)
  • 1 bunch of fresh coriander (30g)
  • 100 g Thai red curry paste
  • 1 x 400 ml tin of light coconut milk




Get full recipe:
https://www.jamieoliver.com/recipes/chicken-recipes/thai-red-chicken-soup/
Fish & Seafood 🦀🦀🐟🐟, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Tom Yum Goong (Thai Hot and Sour Shrimp Soup) By Closet Cooking

With all of the good food over the holidays I want to eat a little lighter these days and with the cool weather I was thinking that it was the perfect time to make some of my favourite soup, this tom yum goong soup, aka Thai style hot and sour shrimp soup. At it’s base…

via Tom Yum Goong Soup (Thai Hot and Sour Shrimp Soup) — Closet Cooking

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Thai Green Curry By Hot Thai Kitchen

Watch how – to video 👇🏻

 

INGREDIENTS

Serves 4

  • 1 ¾ cup coconut milk, divided

  • 50 g green curry paste (about 3 Tbsp)

  • 1 cup chicken stock

  • 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)

  • 2 Tbsp palm sugar, finely chopped

  • 1.5-2 Tbsp fish sauce

  • 3-4 kaffir lime leaves, roughly torn

  • 1.5 cup bamboo shoots, cooked, sliced into bite-sized pieces

  • 1 cup Thai basil

  • 1 spur chilies or ¼ red bell pepper, julienned

Note: If using chicken breasts, marinate the breasts in 2 tsp fish sauce while you prep other ingredients

Get full recipe 👇🏻

http://hot-thai-kitchen.com/green-curry-new-2/

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Hot Thai Chicken! – Fried Chicken in Sweet Chili Lime Sauce

By Pailin’s Kitchen

 

INGREDIENTS

Serves 2-3

Fried Chicken

  • 4 chicken thighs, boneless, skinless, cut each thigh into 6-7 pieces

  • 1 egg

  • 2 Tbsp + ¼ cup cornstarch

  • ¼ tsp salt

  • ¾ cup all-purpose flour

  • Oil for frying

Sweet Chili Lime Sauce 

  • 2 Tbsp Thai chili paste (nam prik pao, store bought or make your own)

  • 4 large Thai dried chilies (see note)

  • 1 ½ Tbsp vinegar

  • 3 Tbsp sugar

  • 3 Tbsp oyster sauce

  • 3 cloves garlic, finely grated or minced

  • 1 Tbsp fish sauce

  • 2 Tbsp water

  • 1 ½ Tbsp lime juice

  • 3 kaffir lime leaves, center rib removed, finely julienned then minced into small pieces (see video for technique)

  • Zest of ½ a lime (if you don’t have kaffir lime leaves, use zest of 1 whole lime)

Note: You can substitute any other kind of dried red chilies, keeping in mind that the smaller they are, the hotter they tend to be. If you don’t want to make it spicy, you can also use 2 tsp paprika powder instead. 

Get full recipe 👇🏻

http://hot-thai-kitchen.com/hot-thai-chicken/

 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

How to make Thai Chili Paste/Chili Jam (Nam Prik Pao)

 

INGREDIENTS

Makes about 2/3 cup 

  • 8-10 large dried chilies (I use spur chilies, but you can use any type of mild dried chilies)

  • 2 Tbsp dried shrimp

  • 10 cloves garlic, whole, peeled

  • 4 heads shallots, peeled and cut into large chunks

  • 2-3 Tbsp tamarind juice

  • ¼ tsp salt

  • 1 Tbsp fish sauce

  • 3 Tbsp palm sugar, finely chopped, packed

  • ¼ tsp shrimp paste, optional

  • ¼ cup vegetable oil (see note)

Note: you can add more oil for a thinner consistency.

Get full recipe 👇🏻

http://hot-thai-kitchen.com/thai-chili-paste/