fish
Thai fish and eggplant Curry
Simmer the thick coconut cream on top of can until oil separates add 3 tbsp green curry paste. Fry 5 minutes. Add rest of coconut milk. Add chopped eggplant and chopped kaffir lime leaves, when soft add fish pieces, 1 TBSP fish sauce 2 tspn palm sugar and 1 cup basil leaves
Pork and Prawn Spring Rolls
Fry crushed garlic and then add minced pork. When cooked; add shredded cabbage, grated carrots and spring onions and green coriander. Add sesame oil, oyster or fish sauce, grated ginger root and chilli sauce and an egg. Mix and spoon on to the midle of a spring roll wrapper. Put in oven at 200 C for 20 minutes in dish.
Simmer the thick coconut cream on top of can until oil separates add 3 tbsp green curry paste. Fry 5 minutes. Add rest of coconut milk. Add chopped eggplant and chopped kaffir lime leaves, when soft add fish pieces, 1 TBSP fish sauce 2 tspn palm sugar and 1 cup basil leaves
Pork and Prawn Spring Rolls
Fry crushed garlic and then add minced pork. When cooked; add shredded cabbage, grated carrots and spring onions and green coriander. Add sesame oil, oyster or fish sauce, grated ginger root and chilli sauce and an egg. Mix and spoon on to the midle of a spring roll wrapper. Put in oven at 200 C for 20 minutes in dish.
Salads
Red rice salad
Boil 1 cup or red rice for 40 minutes.
Drain and cool. Add chopped sping onions, herbs, crushed pineapple
Make a salad dressing. Mix 1/4 cup olive oil with 1/8 cup vinegar and garlic and sugar. Whisk.
Boil 1 cup or red rice for 40 minutes.
Drain and cool. Add chopped sping onions, herbs, crushed pineapple
Make a salad dressing. Mix 1/4 cup olive oil with 1/8 cup vinegar and garlic and sugar. Whisk.
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