Collection: Recipes
Thai prawn & ginger noodles
Ingredients
- 100 g rice noodles
- 1 small orange zest and juice
- 1½- 2 tbsp red curry paste
- 2 tsp fish sauce
- 2 tsp light brown soft sugar
- 1 tbsp sunflower oil
- 25 g ginger, scraped and shredded
- 2 large garlic cloves, sliced
- 1 red pepper, deseeded and sliced
- 85 g sugar snap peas, halved lengthways
- 175 g raw king prawns
- 1 handful each chopped basil and coriander
Method
Place noodles in a bowl, pour over boiling water, enough to cover Set Aside for 10 mins to soak
Stir Together Orange Juice & Zest, Curry Paste, Fish sauce Brown sugar and 3 tablespoons of water to make a paste
Heat oil in a large pan and add garlic and half the ginger, cooking & stirring for 1 min
Add red pepper and Stir Fry for 2 mins. Then toss in
snap peas Cook for a further 1min Add curry paste, prawns and cook till prawns turn pink
Drain Noodle. Toss into pan with herbs and remaining ginger
Mix until the noodles are well coated in the sauce
Creamy Herb Chicken
Ingredients
For The Chicken:
- 4 chicken breast∙∙
- 2 teaspoons each of Garlic Powder
- 2 teaspoons each of onion powder
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
- salt and pepper , to season
For the Sauce
- 4 cloves garlic , minced
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
- ½ cup milk
- ½ cup of cream
- Salt and freshly ground black pepper , to taste
- 1 tsp Maizena & 1 tsp of water to make a paste
- Parmesan cheese
Method
Sprinkle chicken breast with herbs, onion & Garlic powder Salt & Pepper
Heat oil in a large pan and cook chicken breast till done
(Put lid on pan to cook chicken till tender and done) When done put aside
In same pan Sautee garlic, parsley, Thyme in little oil
Stir in milk and cream. Salt & Pepper Bring to boil
Add Cornstach mixture stirring quickly Reduce heat and add chicken back to sauce
sprinkle some parmesan cheese and extra herbs over top Serve with rice
