Thai noodles with Prawns and Cinnamon recipe - Simply Nigella: Episode 1 - BBC Two
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Best Red Thai Prawn Curry
Picture succulent prawns, delicately cooked to perfection, immersed in a luscious and fragrant sauce that boasts a beautiful red hue. The medley of aromatic herbs and spices, including lemongrass, galangal, and fiery red chilies, work in harmony to infuse the dish with an irresistible depth of flavor. The addition of creamy coconut milk provides a velvety and luxurious texture, while a squeeze of zesty lime adds a delightful tang that elevates every bite.
The beauty of this Thai Red Prawn Curry lies not only in its exquisite taste but also in its simplicity. With just a handful of carefully selected ingredients and a few easy-to-follow steps, you can recreate this culinary masterpiece in your own kitchen. Whether you're a seasoned chef or an adventurous home cook, this recipe is designed to inspire and delight, leaving you with a sense of accomplishment and a plate full of pure bliss.
Ingredients:
500g of peeled, cleaned and De-veined prawns.
100g green beans.
100 grams of Bamboo Shoots.
Half a red bell pepper sliced.
4 tbsp of red Curry paste.
4 Kaffir Lime Leaves.
Juice of a lime to taste, Start with half and add more if desired.
2 Tbsp of fish sauce.
15g of Palm sugar of which ever sugar you have to hand if you cannot find Palm sugar.
400ml can of full fat coconut milk.
Upto 250ml of water, add for desired consistency.
I sliced medium red chili to garnish.
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Pork & Shrimp Peanut Dip Recipe ข้าวตังหน้าตั้ง - Hot Thai Kitchen!
Here's a classic dip to pair with those rice crackers that you now know how to make (because I made a video for it here: ). This dip is rich and flavourful, with all the flavours you associate with Thai cuisine. Traditionally we use pork and shrimp, but you can change that to chicken and shrimp, or just do crumbled firm tofu, or veggie ground, for vegetarians.
It's a simple dip that can be made in advance and reheated when ready to serve. It's the perfect way to start a traditional Thai meal!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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BBQ Shrimp and Sauces (Salted egg, Crab fat, Coconut, Green goddess) Shrimps on the Barbie
A barbecue isn't complete without the sauces. Chef Ross and I show how to grill shrimps on the barbie along with some delicious sauce recipes!
Follow Chef Ross on Instagram: @rossmagnaye
Jump to
Introduction: 00:00
Shrimp prep: 1:13
How to Grill: 4:18
Sauce Recipes
Green Goddess: 6:33
Crab Fat: 8:23
Salted Egg Butter: 12:06
Coconut Bechamel: 14:41
Crab fat “aligue” sauce
4pcs garlic
4 shallots
2 tbsp ginger
1 stick lemongrass
4 chilies
handful of kaffir lime leaves
1 tbsp bagoong or shrimp paste sauce
fish sauce to taste
1 cup seafood stock
50 g dessicated toasted burnt coconut
¼ cup aligue or crab fat
500ml coconut cream
Coconut béchamel
4 shallots
2 sticks lemongrass
1 tbsp ginger
¼ cup shao xing wine
250ml coconut cream
1 tbsp corn flour with 100ml of water
Fish sauce to taste
SALTED EGG
50g of butter
5 cloves of chopped garlic
2 pcs of chilli
1 small handful of curry leaves
5 salted egg yolks - steamed & crushed
¼ cup condensed milk
GREEN GODDESS
• 1 cup parsley leaves
• 1 cup blanched spinach leaves
• 1 tablespoon tarragon leaves
• ¼ cup minced chives
• 1 garlic clove
• 1 anchovy fillet
• 1 tsp fish sauce
• Juice of 1 lemon
• ½ cup extra virgin olive oil
• ½ cup mayonnaise
• Kosher salt
• freshly ground pepper
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Betty's Grilled Jumbo Shrimp
Betty (with Rick's help) demonstrates how to make Grilled Jumbo Shrimp. Marinated in a blend of zesty flavors, these shrimp are grilled to perfection on an outdoor grill and pick up a delightful Cajun-style flavor!
Grilled Jumbo Shrimp
1 ½ pounds fresh jumbo shrimp (or prawns), with heads removed and deveined (You may leave the shell and tail on.)
onion salt, to taste
hot sauce, to taste (I used sauce made from cayenne peppers.)
extra-virgin olive oil, enough to coat shrimp
Place the fresh shrimp in a bowl for marinating. Sprinkle generously with onion salt and hot sauce. Pour olive oil over the shrimp. Use your hands to spread the marinade, so as to completely cover the shrimp. Cover with plastic wrap and refrigerate for about 4 hours for the flavors to soak into the shrimp. When ready to grill, have your grill at medium-high heat, and place shrimp on the grill. Cook for about 6 to 8 minutes, turning as needed, until shrimp is pink on the outside and white on the inside. Do not overcook. Place shrimp on a serving platter and serve immediately. I served mine with Grilled Summer Vegetables, Savory Cilantro Rice, melon salad, and iced tea. The shrimp are luscious, having a zesty Cajun-style twist! Enjoy!!! Love, Betty ♥♥♥♥♥
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Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
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