Discussion
I made Thai mussels a while ago. I think it's a Nigella recipe.
Basically, create a liquor of a little water, ginger, lemongrass, chopped red chili & shallots. Bung your mussels in and steam for a couple of minutes until the shells are open. Roughly chop a good handful of coriander and sprinkle all over.
Very simple but very fragrant and tasty.
Basically, create a liquor of a little water, ginger, lemongrass, chopped red chili & shallots. Bung your mussels in and steam for a couple of minutes until the shells are open. Roughly chop a good handful of coriander and sprinkle all over.
Very simple but very fragrant and tasty.
If you would consider something hot and spicy may I suggest "Jungle Curry", basically a chicken based curry without using coconut milk, alternatively you may want to consider "Weeping Tiger" - steak with a chilli sauce glaze.
Both work well with either coconut rice or sticky rice. Type in either name dish on google and you will find a host of very good authentic recipes.
Both work well with either coconut rice or sticky rice. Type in either name dish on google and you will find a host of very good authentic recipes.
Bill said:
Brilliant, that's reminded me of salmon en papillotte with red curry paste that I've done beforeAny other ideas are welcome though, especially a good sticky rice recipe.
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