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Thai Recipes

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Thai Curried Prawns


  • 10 large prawn
  • 1 ¼ tbsp of yellow curry paste
  • 2 tbsp of butter
  • 3 tbsp of dry white wine
  • ¼ cup of basil leaves
  • ½ cup of coconut milk
  • ½ cup of vegetable stock


  1. Simmer the butter and curry together.
  2. Add the prawns and sear them for a minute.
  3. Add the remaining ingredients and simmer on high.
  4. Remove the prawns but continue to boil the ingredients until they reduce slightly.
  5. Serve the prams a top a bed of rice and pour the coconut milk reduction over top.

Serves: 3-5 persons




Thai Curried Snapper


  • 1 ¾ lbs of snapper fillet
  • 1 can of coconut milk
  • 1 tbsp of brown sugar
  • 1 tsp of paprika
  • salt and pepper
  • 1 tbsp of red curry paste
  • 1 tbsp of lemon zest
  • 1 ½ tbsp of fish sauce


  1. Set the fish aside. Beat together the remaining ingredients in a separate bowl.
  2. Place the fish in a baking dish and pour the ingredients over top the snapper.
  3. Bake the snapper in a 450-degree oven for 15-20 minutes.
  4. Serve over top rice.

Serves: 4 persons




Chickpea Curry


  • 2 onion, chopped
  • 2 cans of chickpeas, strained and rinsed
  • 2 tomatoes, diced
  • 2 tbsp of lime juice
  • ¼ cup of fresh chopped coriander
  • 2 tbsp of red curry paste
  • 1 celery stalk, chopped
  • 1 can of coconut milk
  • ½ cup of chopped basil
  • 2 tbsp of sesame oil
  • 2 tsp of brow sugar
  • 1 cup of vegetable broth
  • 2 tbsp of hot chili garlic sauce
  • 2 garlic cloves, chopped


  1. Simmer everything but the coconut milk in the sesame oil for 6-8 minutes.
  2. Add the coconut milk and vegetable broth.
  3. Simmer for 6 minutes.
  4. Serve over rice.
Serves 4-5 persons

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