My cookbook

Очень вкусный соус! Просто потрясающий! Соевый соус не добавляла, только 1 ст. рыбного,поскольку в пасте соли достаточно. Рыбу порезала кусками и отдельно не обжарила. Обжарила перец и имбирь с 1 ст. л. thai red curry paste. После добавила все ингредиенты для соуса не добавляя соевого, покипятила 5 минут, добавила рыбу, сладкий горошек и молодой шпинат. Рисовые макароны отварила отдельно и все сервировала. Супер!

7 ounces pad thai noodles
1/4 cup peanut oil (1 ст.л.)
1 pound mahi mahi cut into cubes, or your favorite white meat fish (корвина)
2 cloves garlic minced or grated (не брала)
6 green onions chopped (имбирь)
1/4 cup thai red curry paste (1 ст. л.)
2 tablespoons soy sauce (не брала)
1 tablespoon fish sauce
1 tablespoon sambal oelek (вьетнамская перечно-чесночная)
2 tablespoons lime juice
2 tablespoons honey
2/3 cup canned coconut milk plus more if needed
8 ounces fresh sugar snap peas
1/2 cup fresh cilantro chopped
1 mango diced or sliced
1/2 cup roasted peanuts chopped
bean sprouts red chilies + lime wedges, for serving

Instructions

Prepare the pad thai noodles according to package directions (mine said to soak my noodles in hot water for 10 minutes and then drain).
Meanwhile heat a large high sided skillet over medium heat. Add a drizzle of peanut oil and once hot, add half the fish. Sear the fish until just cooked through, about 3-5 minutes depending on the thickness of your fish. Remove from the pan and place on a plate. Add another drizzle of oil to the pan and repeat with the remaining fish, again adding the fish to the plate once it is finished cooking.
Return the pan to medium heat and add another drizzle of peanut oil. Add the garlic and green onions, cook for about 1 minute then add the thai red curry paste and continue to cook another 2 minutes or until fragrant. Add the soy sauce, fish sauce, sambal oelek, lime juice, honey and coconut milk. Bring the mixture to a low boil and cook for 5 minutes. After five minutes, add the sugar snap peas and the fish to the sauce. Cook until the fish is warmed through and the sauce has thickened, about another 5 minutes. If desired, add more coconut milk to thin the sauce if it seem too thick for your liking.
Remove from the heat and sir in the cilantro.
To serve, divide the noodles among bowls and top with curry. Serve with peanuts, fresh mango slices, bean sprouts and lime wedges if desired.

Источник: https://www.halfbakedharvest.com/springtime-thai-red-fish-curry-noodles/

Сделала сегодня на обед и чтобы горошек не жарить использовала идею этого: https://www.epicurious.com/recipes/food/views/sugar-snap-pea-radish-and-cucumber-salad-105126 рецепта. Горошек почистила и замочила на пару минут в кипяченой воде, после прополоскала в холодной.

Белый и черный кунжут проколила. Сняла цедру и выдавила из лайма сок. Смешала с медом, бальзамическим уксусом, кунжутным и оливковым маслом. Очень вкусно!

Очень вкусно, по-новому. Курица получилась очень сочная и нежная, нам с мужем обоим понравилось, а вот рис с грибами не вмечатлил, самый обычный жасминовый рис будет не хуже. Очень вкусный получается соус и ни в каких дополнения не нуждается.

35 gm (¼ cup) potato flour, plus 1 tsp extra (я делала с кукурузным крахмалом)
420 gm organic chicken breast, thinly sliced across the grain
2 tbs ppeanut oil
5 cm piece ginger, peeled and crushed with the side of a cleaver (мелко порезала)
1 golden shallot, finely chopped
100 gm sugar snap peas (зеленая фасоль)
60 ml (¼ cup) chicken stock
2 tsp Shaoxing wine
½ tsp light soy sauce
Pinch white sugar (забыла)

Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.


Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.


Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.

Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

Источник: http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2007/10/stir-fried-chicken-and-ginger/

This is amazingly good! Even my 5 years old loved it. It's the second green vegetable after cucumber she had.

A bag of fresh sugar snap per
1 T. spoon of good olive oil
2 small garlic cloves, minced
sea salt and black pepper

1. Cut of tips on each end of a snap pea.

2. Heat olive oil in a wok. Add the snap pea and stir fry for 2 1/2–3 minutes. Add minced garlic, salt and pepper and stir fry for another minute. Serve sprinkled with Fleur de sel.

Источник: http://www.topsecretrecipes.com/PF-Changs-Garlic-Snap-Peas-Copycat-Recipe.html