Sentences with phrase «tablespoon fish sauce»

Stir in lime juice, remaining tablespoon fish sauce and salt to taste and keep warm, covered.

Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan.

boneless, skinless chicken breast, cut into small strips 1 stalk lemongrass *, halved and cut into four sections 1 1/2 - inch - piece galangal *, peeled and chopped 4 small Kaffir lime leaves *, torn into pieces 1 serrano pepper, minced 3 tablespoons fish sauce Juice of 2 limes 4 oz.

Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)

Ingredients: 2 tablespoons chili garlic sauce 1/3 cup chopped shallots 1/3 cup chopped and toasted macadamia, cashew or blanched almonds 1/4 cup peeled and finely chopped ginger 2 tablespoons coriander seeds, toasted and ground 2 tablespoons fish sauce juice and zest from 2 large limes (1/3 cup juice) 1 1/2 tablespoons brown sugar 2 tablespoons vegetable oil 1 teaspoon toasted sesame oil 1/2 cup coconut milk

3 tablespoons fish sauce 1 tablespoon less sodium soy sauce 2 teaspoons granulated sugar 2 cloves garlic, minced 2 Thai Birdseye chiles (prik ki nu), seeds removed and finely minced 1/4 teaspoon coriander 1/4 teaspoon freshly ground black pepper

Mix together soy, honey, 1 tablespoon fish sauce and 1/4 teaspoon salt in a shallow baking dish.

Ingredients 2 tablespoons avocado oil or vegetable oil 1 pound ground turkey 1 tablespoon brown sugar — 2 limes (or lemons), juiced 3 tablespoons fish sauce 1 Thai chili, minced 2 small shallots, thinly sliced 1 green onion, chopped Handful of cilantro, minced Handful of mint, chopped

Shrimp (about 6 - 8 per person), peeled Scallops (about 1/4 pound per person)-- I use the smaller Bay scallops 1 medium onion, sliced 1 tablespoon coconut oil / ghee 1 cup coconut milk 1 tablespoon Red Thai Curry Paste 1 1/2 tablespoons fish sauce 1 clove garlic, finely chopped 1 teaspoon freshly grated ginger 2 - 3 cups seasonal vegetables, chopped 2 teaspoon Sucanat or coconut sugar 1/2 teaspoon apple cider vinegar or lime juice

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish

2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1 clove garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon

To bag, add shrimp, cod, shallots, sugar, 2 tablespoons fish sauce, pinch salt, and 1/2 teaspoon freshly ground black pepper.

* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices

Ingredients 1 1/2 lb cod (or other white fish) 1 tablespoon fish sauce 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2 scallions, white and green parts chopped about 1/4 cup chopped mint, cilantro, and basil, if you have them — some or all

* 2 Tablespoons oil * 1-1/2 Tablespoons finely chopped garlic * 1 small head cauliflower, cut into small florets * 3 Tablespoons fish sauce * 3 Tablespoons water * 1/2 teaspoon coarsely ground black pepper * 1/4 cup green onions, cut into 3 / 4 - inch pieces * 1/4 cup roughly chopped cilantro

diced butternut squash — about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced

Burmese Chicken Curry -------------- 2 lbs chicken thighs, quartered or cubed 2 teaspoons hot curry powder 1/2 teaspoon salt 1/2 teaspoon garam masala 4 tablespoons peanut oil 1/2 teaspoon cayenne pepper 2 teaspoons paprika 2 onions, chopped 4 garlic cloves, chopped 1 heaped teaspoon minced ginger 2 tomatoes, chopped 1 tablespoon fish sauce 1 stick of lemongrass, cut to about 6 ″, bulb end pounded to release aroma

Peanut Sauce 1 tablespoon peanut oil 1 tablespoon Thai red curry paste 1/4 cup peanut butter (I used Skippy) 1 tablespoons palm sugar or brown sugar, packed 1 1/2 cups unsweetened coconut milk 1 1/2 cups chicken broth, low salt 3 tablespoons fresh lime juice 2 tablespoons hoisin sauce (preferably Koon Chun) 2 tablespoons fish sauce 8 fresh Thai basil leaves, minced (optional)

2 tablespoons oil (I like to use a mix of ghee / coconut oil) 1 medium onion, sliced 3 cloves garlic, minced 1.5 — 2 pounds boneless / skinless chicken thighs (cut each thigh into 3 - 4 pieces) 1 tablespoon curry powder 2 tablespoons fish sauce 1 can coconut milk 3/4 cup chicken stock 1 medium sweet potato, diced into 1/2 inch cubes 1 red pepper, sliced Pepper — couple shakes

freshly chopped cilantro 2 cloves garlic, crushed 2 teaspoons Sucanat or coconut / palm sugar 1 tablespoon fish sauce

1 tablespoon peanut oil 1 tablespoon Thai red curry paste 1/4 cup peanut butter (I used Skippy) 1 tablespoons palm sugar or brown sugar, packed 1 1/2 cups unsweetened coconut milk 1 1/2 cups chicken broth, low salt 3 tablespoons fresh lime juice 2 tablespoons hoisin sauce (preferably Koon Chun) 2 tablespoons fish sauce 8 fresh Thai basil leaves, minced (optional)

Dressing 1 tablespoon finely grated lime peel 1/4 cup fresh lime juice (2 limes) 3 tablespoons palm sugar or brown sugar 2 tablespoons fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot chili paste (such as sambal oelek) 1 teaspoon grated peeled fresh ginger 2 tablespoons vegetable oil

Ingredients 1 tablespoon vegetable oil 1/2 onion, diced 14 ounce can full - fat, unsweetened coconut milk 3 tablespoons Thai yellow curry paste 1 teaspoon curry powder 1/2 teaspoon cayenne pepper (optional) 1/2 cup water 3 small potatoes, diced (about 1 1/2 -2 cups) 1/2 cup roasted tomatoes or diced fresh tomatoes 1 - 1 1/2 cups chicken, shredded or diced 1 tablespoon sugar 1 tablespoon fish sauce

Sauce 6 - 8 cloves garlic, minced 2 tablespoons hot pepper powder (gochugaru) 1 tablespoon hot pepper paste (gochujang) 3 tablespoons sherry or white wine 3 tablespoons fish sauce 3 tablespoons perilla seed powder (deulkkae garu)

Marinade: * 2 Tablespoons oil * 2 Tablespoons finely chopped fresh ginger (peeled) * 1 Tablespoon finely chopped garlic * 1 Tablespoons finely chopped shallots or onion * 2 Tablespoons fish sauce * 1 Tablespoon gluten - free soy sauce or Bragg's liquid aminos

2 tablespoons fish sauce (30 ml) 2 tablespoons lime juice (30 ml) 1 1/2 teaspoons rice vinegar (7 ml) 3 tablespoons Splenda (50 ml) 1/2 teaspoon minced garlic (2 ml) OR 1 clove garlic, crushed 1 teaspoon chili garlic paste (5 ml)

1/2 cauliflower, head 1 cucumber 1 carrot 8 scallions 2 cups cubed cooked chicken 3 tablespoons lime juice 1 tablespoon rice vinegar 1 tablespoon fish sauce (nam pla or nuoc mam) 3 tablespoons soy sauce 2 tablespoons extra light olive oil or other bland oil 2 teaspoons Splenda or Stevia in the Raw, or other sweetener to equal 2 teaspoons of sugar 1/2 teaspoon chili garlic sauce, or to taste 1/2 cup chopped cilantro salt and pepper — to taste

* 1 pound carrots, coarsely grated * 3 Tablespoons lime juice * 1 Tablespoon fish sauce * 1 Tablespoon dried shrimp powder * 1 Tablespoon toasted chickpea flour * 1 Jalapeno pepper, seeded and minced * 1 teaspoon salt * 1/4 chopped toasted peanuts * 1/4 golden crispy shallots * 1/2 cup chopped cilantro

Thai Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice

1 tablespoon oil (butter / ghee / coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded

While lima beans cook, make Asian Cucumber - Carrot Slaw: in a small, non-reactive bowl, combine julienned or grated cucumber and carrot with a pinch of sea salt, 1 tablespoon fish sauce and 1/2 teaspon rice wine vinegar and set aside.

* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish sauce * 1/2 pound yard - long beans, ends trimmed and cut into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro

INGREDIENTS: Large bunch Chinese chives (about 300g)(cut into about 10 cm pieces) 1 clove garlic 2 cm piece fresh ginger 1 large green chilli (seeds in) 1 lemongrass stalk 1/2 teaspoon white pepper 1 tablespoon fish sauce 1 tablespoon light soy sauce 2 tablespoon shaoxin cooking wine 1 tablespoon sugar 2 tablespoons peanut oil 1 shallot (sliced) 1 tablespoon raw (unsalted) peanuts 2 spring onions (finely sliced) 2 tablespoons fresh coriander

Add chopped cilantro and season with remaining 1 tablespoon fish sauce.

* 3 large grapefruit or 1 to 1-1/2 pomelo * 1-1/2 Tablespoons fish sauce * 3 Tablespoons lime juice * 1 Tablespoon palm sugar (can substitute brown or white sugar) * 3 Tablespoons dried, unsweetened coconut * 3 Tablespoons chopped, raw, shelled peanuts * 1 small shallot, minced * 2/3 cup chopped mint * 1 small red hot chile pepper * greens for serving (optional)

1 cup coconut milk 1 salmon fillet, weighing about 1 1/4 -1 1/2 pounds 3 tablespoons fish sauce 2 kaffir lime leaves 2 limes 3 - 4 bird's eye chilies (more or less depending on your heat tolerance)

Pin It Ingredients: 1 cup coconut milk 1 salmon fillet, weighing about 1 1/4 -1 1/2 pounds 3 tablespoons fish sauce 2 kaffir lime leaves 2 limes 3 - 4 bird's eye chilies (more or less depending on your heat tolerance) See more at: shesimmers... Continue Reading →