Tag-Archive for » Thai «
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.
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.
I tagged this recipe to make for a game that I play on Zaar it was absolutely delicious. I made this as a main course but I also made another of this chef’s recipes for a starter that night, which I will post soon. It was a very easy recipe to prepare and we just loved all the flavours that came through from the curry paste to the fresh herbs used. I added red pepper, zucchini and snow peas as the vegetables and it all went together really well with just the right amount of heat for us. To read more reviews on this recipe pleas click here. Make sure you check out other recipes by this chef as she has some really great ones and quite an extensive list of them.
Ingredients
2 Tablespoons oil
1 Large onion, sliced into wedges
1 Clove garlic
2 Teaspoons grated fresh ginger
1 (50 g) Packet green curry paste
1 (400 ml) Can coconut milk (I use light)
1 Cup water
1 Tablespoon lime juice
1 Tablespoon fish sauce
600g Fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks
1 Green chilies, sliced
400g Assorted green vegetables (we used capsicum, snow peas, zucchini. You could also use bok choy, asparagus, green beans, brocolli)
3 Spring onions, finely sliced
1/2 Cup chopped fresh coriander (cilantro)
1/2 Cup basil leaves (packed)
Method
1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
2. Add the green curry paste, and fry for another 2 minutes.
3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
4. Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
5. Also add about half the fresh coriander.
6. Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
7. Stir through the fresh herbs gently.
Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
All photos taken by me unless otherwise stated.
