Not exact matches
Add
fish sauce and lime
juice to taste (I found 2
tablespoons of each worked perfectly for us).
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.
1/2 cup peanut butter 1/4 cup rice vinegar 1
tablespoon maple syrup 2 teaspoons soy
sauce 2 teaspoons
fish sauce 1
tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime
juice of 1 lime 1
tablespoon sesame oil 1
tablespoon brown sugar or palm sugar 1/4 cup cilantro
To the skillet add the
juice of a lime, 1
tablespoon of red pepper flakes, 2
tablespoons each of
fish sauce, honey and water, 3
tablespoons of soy
sauce, and a
tablespoon of fresh grated ginger.
The easiest to make consists of half a cup of
fish sauce, a
tablespoon of red chilli flakes, and the
juice of one squeezed lime.
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese
fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1
tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2
tablespoons lime
juice (1 lime) Vietnamese dipping
sauce (Nuoc Cham), recipe follows
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
Ingredients 8 rolls Peanut
sauce 140g (1/2 cup) peanut butter, crunchy
Juice from one lime 2 teaspoon soy
sauce 3
tablespoon water 1 teaspoon
fish sauce Salt, pepper and hot
sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...
1 stalk lemon grass 2 — 3 birds eye chilli's 1 teaspoon of fresh ginger 1 — 2 kaffir lime leaves 1 lime 1 tomato 2 — 3 oyster mushrooms (or any variety you have) 1/2 onion 1 can of coconut milk 1 1/2
tablespoons of
fish sauce Juice of half lime 100 grams of chicken Spring onions & coriander
While the chicken is cooking, make the dressing: in a small jar, mix the olive oil, lime
juice (2
tablespoons), cilantro, garlic, sugar and
fish sauce.
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
Add 3
tablespoons of
fish sauce,
juice of 1 lime, sugar, 1 1/2 teaspoons sugar, 1/2 teaspoon sesame oil, and a pinch of salt.
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 5
tablespoons fresh lime
juice 2
tablespoons Thai
fish sauce 1/4 teaspoon sugar 1/2 to 1 serrano or bird chile, to taste, finely minced
Coconut Peanut
Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3
tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy
sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
sauce 1 teaspoon Worcestershire
sauce 2 teaspoons fish sauce juice of half a
sauce 2 teaspoons
fish sauce juice of half a
sauce juice of half a lime
Transfer the pineapple chunks to a blender with the molasses, honey,
fish sauce, and 2
tablespoons of the reserved
juice, setting the rest of the
juice aside for use in Step 2.
* 1-1/2 cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound white
fish filet * 3/4 cup thinly sliced shallots, soaked in cold water for at least 10 minutes and drained * 2
Tablespoons lime
juice * 2 teaspoons
fish sauce * 1
Tablespoon shallot oil * 3
Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup chopped cilantro and / or mint leaves (I like a 3
Tablespoons cilantro to 1
Tablespoon mint ratio)
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
* 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
Pin It Ingredients: 2
tablespoons Asian
fish sauce 2
tablespoons fresh lime
juice 2
tablespoons sugar 2
tablespoons water 1 small red chile, minced 4 ounces rice vermicelli Twelve 5 - inch round rice paper wrappers, plus extra in case of breakage... Continue Reading →
2 boneless, skinless chicken breasts, cut into thin strips 2
tablespoons oil for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons
fish sauce 2 teaspoons soy
sauce 1 lime,
juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot
sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
1
tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant
tablespoon red curry paste 1
tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2
tablespoons fish sauce 1
tablespoon soy
sauce 3 - 4 whole lime leaves
juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the
juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2
tablespoons soy
sauce or Thai
fish sauce (to taste) 2
tablespoons freshly squeezed lime
juice (2 limes) 1
tablespoon brown sugar or palm sugar
In a small glass bowl, combine the
fish sauce, the remaining 1
tablespoon lemon
juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red - pepper flakes.
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon
juice and 3
tablespoon fish sauce in a medium saucepan.
3
tablespoons Thai
fish sauce (nam plaa) 3 or more phrik khii nuu (very small Thai chiles), sliced into rings as thin as possible 1 clove garlic, sliced
Juice of 1/2 lime Put the fish sauce in a shallow dish, add chiles, garlic, and squeeze lime juice to t
Juice of 1/2 lime Put the
fish sauce in a shallow dish, add chiles, garlic, and squeeze lime
juice to t
juice to taste.
1/4 cup
fish sauce 1/2 cup sugar, granulated or light brown 2
tablespoons distilled vinegar 1 whole garlic clove, finely minced 3 Thai chilies, finely minced 3 limes,
juiced 1 cup water 1 pound Tai snapper, gutted & scaled 2
tablespoons olive oil 1 teaspoon freshly ground black pepper 1 teaspoon sea salt 1/2 bunch cilantro 2 stalks scallions, finely chopped 1 lime cut into wedges
Marinade: 2 garlic cloves, minced 2
tablespoons fresh lime
juice 2
tablespoons sweet chili
sauce 2
tablespoons soy
sauce 1
tablespoon fish sauce 1
tablespoon vegetable oil 1 lemongrass stalk, white part only, outer leaves removed, stalk thinly sliced (or 1
tablespoon lemongrass paste) 1 1/2 to 2 pounds skirt steak 8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen
~ 1 lb of calamari, cleaned 1 stalk of celery ~ 1 lb of green beans Bunch of Thai basil 1 teaspoon red chili flakes 1 small knob of ginger 3 garlic cloves 1
Tablespoon fish sauce 1
Tablespoon mirin 2
Tablespoons lime
juice 1
Tablespoon soy
sauce
Dressing: 3 large limes: use all the (finely grated) zest and 1/4 cup + 1
tablespoon juice 2
tablespoons Red Boat (brand) Thai
fish sauce 2
tablespoons olive oil 3
tablespoons honey 1/2 teaspoon Himalayan salt
organic, unsweetened coconut milk (I used Native Harvest brand) * 2
tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1
tablespoon palm sugar or organic dark brown sugar * 2
tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime
juice to taste for serving - optional * sriracha or your favorite hot chile
sauce for serving (I used my homemade chile garlic
sauce)- optional
(To make: Combine a couple
tablespoons each of fresh lime
juice and
fish sauce, a
tablespoon of sugar, some grated garlic and ginger, minced red or green chile, and minced cilantro stems.)
2 teaspoons olive oil 1 clove garlic, chopped 1/2 cup orange marmalade 1 cup orange
juice 1 teaspoon Dijon mustard 1 teaspoon dried tarragon 1/4 teaspoon curry powder 1
tablespoon ground dry roasted peanuts 2
tablespoons Scotch bonnet or habanero hot
sauce 1/4 teaspoon freshly ground black pepper 2 thick
fish steaks, such as shark or tuna
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2
tablespoons fish sauce 1 teaspoon tumeric powder 1
tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced
juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
1/4 cup olive oil 1
tablespoon fish sauce 2
tablespoons lime
juice 2 drops of Lime oil 1 teaspoon soy
sauce 1 crushed garlic clove Chopped fresh chilli to taste 2 drops of Ginger oil
2
tablespoons coconut oil, divided 3 pounds beef stew meat, trimmed of fat 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 2 teaspoons peeled and minced fresh ginger 1 (13.5 - ounce) can full - fat coconut milk 1/3 cup tomato paste 1/2 cup red curry paste 2
tablespoons fish sauce 2 teaspoons fresh lime
juice 2 teaspoons sea salt 2 cups broccoli florets 2 cups julienned carrots 1 cup peeled and julienned jicama Fresh cilantro
If you can't find it at your store, substitute 4 teaspoons of soy
sauce and 2 teaspoons of lime
juice for the 2
tablespoons of
fish sauce (when buying a rotisserie chicken, check the labels and avoid added sugars, oils, etc.).
* 2 teaspoons tamarind paste * 1-1/4 cups water, divided * 1 pound ground beef * 2 teaspoons rice flour * 1/4 teaspoon ground turmeric * 1/2 teaspoon salt * 1 teaspoon
fish sauce * 1 medium (or 1/2 a large) Jalapeno pepper, seeded and minced * 2
Tablespoons oil * 1 teaspoon minced fresh ginger * 2 cloves garlic, minced * 1 medium yellow onion, finely chopped * 1 stalk lemongrass, bruised and woody ends trimmed * 1/2 teaspoon cayenne pepper * 1/2 cup diced tomatoes in their
juice * roughly chopped cilantro leaves
1 1/2 pounds (675 g) boneless, skinless chicken thighs 1/4 teaspoon sugar brimming 1/4 teaspoon salt 1 1/4 teaspoons black pepper 1
tablespoon fish sauce 1
tablespoon fresh lime
juice About 1 1/2
tablespoons canola oil
Add the remaining
tablespoon of shallot oil, lime
juice, and
fish sauce.
Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing
Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1
tablespoon Thai
fish sauce 1
tablespoon plus 1 teaspoon extra virgin olive oil
1 9x9x2 salt block 1/4 cup fresh lime
juice 1/4 cup Thai
fish sauce 1
tablespoon rice wine vinegar 2
tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly ground black pepper
* 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)
For the
sauce, I used fresh squeezed lime
juice (can sub two
tablespoons of tamarind paste plus six
tablespoons of rice vinegar), reduced sodium soy
sauce (can sub tamari
sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar),
fish sauce (can sub vegan fysh
sauce), and sriracha red chili
sauce (can sub one half teaspoon of crushed red pepper flakes).
Vietnamese Dipping
Sauce: * 1/4 cup fish sauce * 1-1/2 Tablespoons lime juice * 1-1/2 Tablespoons rice vinegar * 2 Tablespoons water * 1-1/2 Tablespoons sugar * 1 small Thai chile, finely sliced * 1 Tablespoon thinly slice green
Sauce: * 1/4 cup
fish sauce * 1-1/2 Tablespoons lime juice * 1-1/2 Tablespoons rice vinegar * 2 Tablespoons water * 1-1/2 Tablespoons sugar * 1 small Thai chile, finely sliced * 1 Tablespoon thinly slice green
sauce * 1-1/2
Tablespoons lime
juice * 1-1/2
Tablespoons rice vinegar * 2
Tablespoons water * 1-1/2
Tablespoons sugar * 1 small Thai chile, finely sliced * 1
Tablespoon thinly slice green onion
Add lime
juice, 1/4 cup coconut aminos, ginger, cilantro, honey, chicken broth,
fish sauce and 1
tablespoon apple cider vinegar to pot.