Take a quick glance into the pantries of Southeast Asian kitchens, and there's a good chance you'll find a bottle of fish ...

In a steamer put the fish fillets in a bowl. Scatter galangal, fresh lemongrass, kaffir lime leaves, fish sauce, red chillies, and steam till it cooks through. 2. Meanwhile, heat the oil in a pan, ...

The thinly sliced fish is fried at a relatively low ... It’s then coated in a sticky, tamarind-based sauce. Gogi (or Kogi) powder is Thai tempura flour that makes for a good crunchy coating ...

Thai green curry is referred to as kaeng khiao ... lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced ...

You can make your own Thai red curry paste for these fish cakes ... For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm ...

These easy Thai fish cakes are full of intense flavours ... lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together ...

a bottle of fish sauce is not something you’ll find in most Canadian pantries. But even if you don’t cook Thai or Vietnamese cuisine, fish sauce is like a secret weapon against bland food. Just a few ...

fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.

Bold Thai Flavors in a Comforting Chicken Stew Craving something cozy with a kick? This Thai-inspired chicken stew delivers ...