Fish And Vegetables In Thai Sauce Recipes

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

THAI CURRY CHICKEN AND VEGETABLE STIR-FRY

Steps:

• In a hot wok, heat oil.
• Stirfry chicken until brown.
• Add vegetables, curry paste, sugar, brown sugar and fish sauce.
• Stir fry 5 - 7 minutes or until cooked.

BAKED FISH AND THAI VEGETABLE PARCELS

Steps:

• Preheat oven to 180°C.
• Heat a wok over a high heat.
• Add the olive oil, onion and carrots.
• Stir through the curry paste and toss in remaining vegetables.
• Cook for 2- 3 minutes until vegetables begin to soften.
• Lay out 4 double pieces of foil, each about 25cm.
• Place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
• Top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
• Fold and seal tightly.
• Place on a baking tray (or on a BBQ with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
• Serve with fresh coriander leaves and steamed jasmine rice.

FISH AND VEGETABLES IN THAI SAUCE

Steps:

• Place fish in zip-top bag. Combine vinegar, honey, garlic and red pepper flakes; spoon 3 TBS vinegar mixture over fish. Seal bag, turn to coat well and allow to marinate 15 minutes. Reserve remaining vinegar mixture. Spray broiler pan with nonstick spray coating. Drain fish and place on broiler pan. Broil 5 minutes, turn and broil about 3 minutes or just until fish is done and flakes easily. Meanwhile, heat oil in large skillet over medium-high heat. Add vegetables and stir-fry 2 minutes. Pour reserved vinegar mixture over vegetables and heat to boil. Boil 30 seconds, stirring constantly. Arrange vegetables and sauce on serving plate. Top with fish, then spoon sauce over top of fish. Sprinkle with cilantro, if desired.