THAI SATAY PRAWNS
Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.
- Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.
Nutrition Facts : Calories 594 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium
THAI COCONUT SOUP
Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.
Provided by Nagi
Time 20m
Number Of Ingredients 18
Steps:
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
- Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
- Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
- Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
- Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
- Add chicken broth and coconut milk. Stir and bring to simmer.
- Simmer for 2 minutes, then add lime zest and return prawns into broth.
- Cook for 2 minutes just to reheat and finish cooking the prawns.
Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
THAI PRAWN SATAY
Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good.
Provided by Brian Holley
Categories Curries
Time 34m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
- Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
- Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
- Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
- Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
- Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
- serve with lemon rice. Wonderful.
Nutrition Facts : Calories 555.1, Fat 36.5, SaturatedFat 15.3, Cholesterol 172.5, Sodium 1016.4, Carbohydrate 29.5, Fiber 5.2, Sugar 18.4, Protein 32.7
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