Thai Salmon Fish Cakes ~ CHH

Fishcakes like you've never tasted before - try those chilli-spiked savoury bites.

Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

5 garlic cloves, chopped
3 fresh red chillies, seeds removed, chopped
2 lemon grass stalks, chopped
3 coriander roots
1 piece of fresh root ginger (2cm), or galangal
1 large shallot, or small onion
1 tsp kaffir lime peel
1 tbsp Salt
1 tbsp white peppercorns

For the fishcakes:

500g salmon fillet, skin removed
1 tsp Thai red curry paste (found at Sultan Center)
1 egg
2 tbsp nam pla (Thai fish sauce)
1 tbsp caster sugar
2 tbsp cornflour
1 tsp fresh lime juice
2 kaffir lime leaves, shredded
1 tsp salt and pepper, or to taste
1 litre vegetable oil, for deep-frying
4 tbsp sweet soy sauce, or soy vinegar dressing, to serve

For the soy dressing:

2 tbsp light soy sauce
2 tbsp Sesame Oil
1 tbsp vinegar
1 tbsp nam pla (Thai fish sauce)
1 tsp chopped coriander
1 green chilli, seeds removed, chopped

Method:

Using a food processor, blend all the ingredients for the Thai red curry paste until smooth. Set aside while you make the rest of the dish.

Cut the salmon into small cubes and mix with 1 tsp Thai red curry paste and the egg. Stir in the rest of the ingredients and beat well. Shape into small patties.

Heat the oil in a wok and deep fry the fish cakes a few at a time for about 4-5 minutes, until they’re crisp and golden. Remove from the oil and drain well on absorbent kitchen paper. Serves straight away with chilli sauce or the soy dressing

To make the dressing, whisk all the ingredients together, taste for seasoning and serve with the hot fishcakes.

Enjoy....

Green Curry Chicken (Thai) ~ CHH

A classic Thai dish, best served with steamed rice.

I have different recipes that I will be posting for this dish. So this is recipe #1

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients:

5 garlic cloves, chopped
6 green chillies, seeds removed and chopped
2 stalks Lemon grass
3 tbsp coriander roots, chopped
2 cm fresh galangal
1 large shallot
1 tsp kaffir lime peel
1 lime, juice
1 tsp Salt
2 tsp ground cumin
1 tsp coriander seeds
1 tsp Black peppercorns

Optional: add a few pieces of Thai eggplant

For the chicken chunks:

3 tbsp peanut oil
6 small Chicken fillets, cut into chunks
500ml coconut milk
3 tbsp Thai green curry paste (found at sultan center)
90g bamboo shoots, sliced
50g baby corn, sliced
50g button mushrooms
0.5 red pepper, sliced
50g bean sprouts
1 tbsp Coriander, chopped
10 Thai basil leaves, fresh


Method


1. For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

2. Heat the groundnut oil in a wok over a high heat. Add the chicken chunks and fry for 10-12 minutes, turning frequently – the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.

3. Turn the heat down a bit and pour in 250ml of the coconut milk, followed by three tablespoons of the green curry paste.

4. Add the bamboo shoots, baby corn and mushrooms, stir to mix and pour in the remaining coconut milk. Bring to a simmer and tip in the red peppers and beansprouts. Return the chicken to the pan, reheat and scatter with coriander leaves and Thai basil before serving.

Enjoy....