November 4, 2024 / Lyn Jones / 0 Comments
Serves 4
Ingredients
200g prepared PANDAROO Brown Rice Vermicelli
4T cooking oil
2T fresh coriander, chopped
A:
4 cl garlic, chopped
1 red chili, chopped
200g peeled prawns/chicken/beef
B:
1 onion, chopped
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 carrot, cut into thin strips
200g bean sprouts
4T fish sauce
1T light soy sauce
1. Heat 2T oil in a wok. Add ingredients A, stir for 3 mins. Set aside.
2. Heat 2T oil in a wok on high heat. Add B., stir for 2 mins.
3. Add Vermicelli & A – Stir thoroughly for 3 mins.
4. Garnish with coriander. Serve hot.
August 14, 2021 / Lyn Jones / 0 Comments
serves 4
(picture here is from a different recipe that sounds even better https://www.taste.com.au/recipes/thai-style-pumpkin-soup/33f2311b-e3ea-46b8-97df-9461705ab769)
Ingredients
2T oil
1 onion, chopped
1 tsp each of garlic & ginger, crushed
1/2 kg each of sweet potato & pumpkin, chopped
1 large potato, chopped
3-4 tsp red curry paste
1 tsp salt
1 dess br sugar
2c water
1.5c coconut milk
coriander, opt
Heat oil in a pan, cook vegies 4-5 mins, add curry paste and cook a further 2 mins.
Add water to cover vegies, bring to boil and cook about 15 mins til vegies are tender.
Add sugar, salt & coconut milk and let slightly cool.
Blend the soup and add coriander if desired.
For special occasions you can add shelled green prawns and cook 1 further 5 mins.