TOM YUM KUNG

Coconut Milk White, thick, fragrant, creamy made from 100% Coconut Milk. Suitable for meat dishes, desserts and drinks such as Massaman Curry, Chicken in Coconut Milk Soup, Tapioca Melon and the Pina Colada

INGREDIENTS

  • 6 cups Water or stock.
  • 1-2 tbsp. Fish sauce.
  • 3-4 Kaffir lime leaves.
  • 3 tbsp. Chili paste in oil.
  • Lemongrass (white part of stalk only, crushed 1 stalk)
  • Galangal (optional, cut into thin rounds 2 pieces)
  • 2 Clove
  • Salt (to taste)
  • 500 g Shrimp (peeled and deveined)
  • 1/2 bunch Scallions (chopped)
  • 1 cup straw Mushrooms (optional)
  • 2 -3 tbsp. Lime juice (to test)
  • 1/2 bunch Cilantro (chopped)
  • 2-3 each Chile pepper (Thai, sliced into rounds)

METHOD

STEP 1 : Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Strain through a fine-meshed sieve and discard solids.

STEP 2 : Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.

STEP 3 : Add chili paste in oil, lime juice, cilantro and chilies, adjust seasoning and serve.

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CHICKEN TIKKA MASALA

GREEN CURRY WITH CHICKEN

MAKI SUSHI ROLLS