Thai Green Curry Sauce

Seafood & Glass Noodle Salad

yam-woon-sen

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

prawn-curry

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.