Recipes By Chef May (Iron Chef Thailand) Steamed Jasmine rice with Stir-fried Seafood With Green Curry Sauce
Ingredients
- New Zealand Mussel 4 pieces
- Large Tiger Prawn 2 pieces
- Scallops 2 Pieces
- Sliced Squid 100 g
- Young Pepper Corn 20 g
- Sliced Red Chili 10 g
- Sweet Basil 15 g
- Green Curry Paste 2 tbsp
- Coconut Milk 1/2 cup
- Palm Sugar 2 tsp
- Fish Sauce 1 tsp
- White wine 2 tbsp
- Chopped Garlic 1 tsp
- Olive Oil 1 tbsp
- Steamed Jasmine Rice 2 cup
How To
1.Heat the pan, add oil then chopped garlic and young pepper corn. Cook until fragrant then add seafood cooking over high heat, flame with white wine. Add green curry paste, then add coconut milk bring to the boil season with fish sauce and palm sugar. When seafood cooked add sliced red chili and basil
2.Arrange food into the Lunch Box with steamed jasmine rice.
2.Arrange food into the Lunch Box with steamed jasmine rice.