CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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Thai Green Curry with Beef and Eggplant
This fantastic Thai green curry recipe features tender, thinly sliced pieces of beef or bison simmered together with eggplant and red pepper; these can be replaced with your choice of vegetables, depending on what is fresh and available where you live. This curry is sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the store-bought variety. Top the curry with fresh basil, then sit back and savor the wonderful Thai flavors and aroma this dish brings.
ingredients
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1 to 2 medium-size steaks
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1 can Thai Heritage Coconut Milk
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Optional: 1/2 eggplant (cut into bite-size chunks)
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1 red bell pepper (cut into bite-size pieces)
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1/3 cup fresh Thai basil (or sweet basil)
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1/2 cup good-tasting chicken (or beef stock)
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Thai Heritage Green Curry Paste
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steps to make it
1. Heat a wok or deep frying pan over medium-high heat.
2. Add 2 to 3 tablespoons oil and swirl around, then add the Thai Heritage green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the beef.
3. Stir-fry briefly to cover the meat in spices (1 to 2 minutes).
4. Add the stock and half a can of Thai Heritage Coconut Milk, then bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 10 minutes.
5. Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.
6. Remove from heat and gently stir in the other half of the reserved coconut milk. Taste-test, adding more fish sauce if not salty or flavorful enough.
7. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.
8. Portion out the green curry onto serving plates or bowls.
9. Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice.