Tag-Archive for » Green Curry paste «
This is the other recipe I tagged for the game that I play on zaar. We had this as a starter before the the Thai green fish curry. It made for a fabulous meal and one that I have saved into my favourites to be enjoyed again and again. I use slightly more curry paste than listed but I had more crab meat and prawns than listed, I also used large green prawns chopped very small as this is what I had on hand. As well as adding the breadcrumbs to the mix I also patted some panko flakes onto the outside of the cakes to give them a nice crispy coating on the outside. To view more photos of this recipe or to read more reviews please click here. As stated in my last post please be sure to check out more of this chef’s recipes whilst you are there as she really does have some great ones.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
250g Crabmeat
250g Small peeled cooked prawns, roughly chopped (shrimp)
3 Green onions, finely sliced
1/2 Cup breadcrumbs
2 Eggs
2 Teaspoons green curry paste
2 Teaspoons fish sauce
4 Teaspoons lime juice
2 Tablespoons chopped fresh coriander
Fresh ground black pepper
2 Tablespoons oil (or maybe a little more)
Method
1. Mix all ingredients together well.
2. Shape into 8 cakes.
3. Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
4. Turn over and cook for another couple of minutes or until cooked right through.
Serve at once with a wedge of lime on the side.
All photos taken by me unless otherwise stated.
This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.
You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.
This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.
Ingredients
500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)
Method
1. In a large bowl, mix all ingredients except oil together using your (clean) hands.
2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
4. Cook chicken balls 4-5 minutes or until golden and cooked through.
5. Drain on kitchen paper.
6. Allow the oil to come back to temperature before continuing with another batch.
I served mine with a homemade chili dipping sauce.
All photos taken by me unless otherwise stated.
