Thai Green Curry Sauce
Seafood & Glass Noodle Salad
Sauce : Thai Green Curry
Serving
4
Prep
15m
Cook
30m
Total
45m
Ingredients
- 2 medium-sized crabs
- 100g shelled prawns
- 200g squid, cut into small pieces
- 1 cup pomelo flesh, crumbled
- 1 handful glass noodles, blanched ad drained
- 4 shallots, peeled and sliced
- 2 tbsp fresh coriander, roughly chopped
- 2 kaffir lime leaves, finely shredded
- 1/2 small cucumber, shredded
- 6 four angle beans, finely sliced
- 6 bird chilies (chili padi), finely sliced
Dressing
- 1 tbsp Brahim’s Thai Green Curry Sauce
- 2 tbsp lime juice
- 3 tsp sugar
Instructions
- Clean crabs, removing gills and sandbag. Cut into halves.
- Steam or poach crabs until meat is cooked and firm. Cool and shell. (Reserve a few claws unshelled for garnish.)
- Steam or poach prawns and squid. Cool seafood and combine in a bowl with the rest of the salad ingredients. (Salad can be made up to this stage several hours ahead. Cover bowl with clingfilm and refrigerate.)
- Stir the dressing ingredients together in a bowl and pour over salad.
- Toss, taste and adjust seasonings if necessary and serve immediately.
Nutty Thai Green Curry Prawn
Sauce : Thai Green Curry
Serving
4
Prep
10m
Cook
30m
Total
40m
Ingredients
- 500 gm shelled green prawns
- 1 packet Brahim’s Thai Green Curry Sauce
- 1 cup of water or stock
- 4 tbsp vegetable oil
- 6 medium sized potatoes
- 1 large carrot
- 1 handful of green beans
- 1 red capsicum
- 1 garlic clove finely chopped
- 1 small piece of fresh ginger finely chopped
- 1 tsp brown sugar
- 1 bunch fresh coriander
- 4 tbsp cashew nuts
Instructions
- Prepare vegetables by chopping potatoes into cubes, cut onion, carrot and capsicum into pieces of roughly the same size.
- Add 1 tablespoon of vegetable oil to the work
- Cook the onion, garlic and ginger until softened.
- Add the potatoes and lightly fry, then add the carrot and capsicum.
- Mix in Brahim’s Thai Green Curry Sauce, add the water or stock, curry leaves and brown sugar.
- Simmer for 15 to 20 minutes, stirring occasionally.
- In the last 5 minutes add the prawns and green beans.
- Sprinkle with freshly chopped coriander and crushed cashew nuts to serve.