Endless evenings on Thai beaches.. endless days snorkeling, scuba diving and soaking up the sun. Thai food for me is a little taste of heaven. It opens doors to memories that will forever soothe my soul, soften my heart and inspire and lift my mood. It’s truly mind body & soul food… So in the early, cool spring sun, here’s a dish to usher in the heat… Literally. Prawns, Oyster mushrooms, mange tout and plenty of Chilli… It’s a Tom Yum ‘yum yum’!
Ingredients:
4 Cloves Garlic
1/2 Thumb Ginger
1/2 Red Pepper
300g Oyster or Exotic Mushrooms
200g Mange Tout
150g King Prawns
1 Can Coconut Milk
1 Small Bunch Coriander
2 Red Chillis
1tsp Fish Sauce
1tsp Turmeric
Juice of 1 Lime
1tsp Tamarind past
1/2 tsp Palm Sugar
2 tbsp coconut oil
1/2 cup quinoa
Method:
1) Heat the coconut oil in a large pan or wok on the hob. Bring a separate pan of water to the boil and add the quinoa. Simmer until the grain splits and softens, drain and put to one side.
2) Crush the garlic, grate the ginger & de-seed and finely chop the chilli and add to the pan. Turn down the heat so the garlic doesn’t brown.
3) Chop the pepper & mushrooms and add to the pan along with the prawns. Stir well.
4) Add the coconut milk along with the mange tout, fish sauce, turmeric, lime juice, tamarind paste, palm sugar and salt & pepper. Bring to a simmer and stir well.
5) When the coconut milk is simmering, add the quinoa and chopped coriander. Stir well and serve.
More tastes of Thailand:
Fridge Raider Green Curry & Rice AKA C.1999 on a Thai Beach
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Sounds good. Going to try to make it with tofu instead of meat.