Recipes Ideas for our Range of Sauces The Coconut Kitchen restaurant has now been open in Abersoch, North Wales for over five years and during that time we have served thousands of authentic Thai dishes to very happy customers. Preechaya, the head chef has further developed these recipes so they are now available for you to buy in a bottle. The sauces and pastes currently in our range are the same sauces that we use to cook dishes in the restaurant. So if you can’t make it to the restaurant, now you have the opportunity to cook some of the dishes at home! In this leaflet you will find some popular recipes to help you along the way. We hope you enjoy them, if you want to give us any feedback then you can email us at: [email protected], find us on Facebook or follow us on twitter @Coconut1Kitchen. Diolch / Thanks / Korp Kun Ka! Preechaya & Paul The Coconut Kitchen Abersoch Gwynedd LL53 7AN The Coconut Kitchen Pad Thai Sauce Pad Thai could be considered the national dish of Thailand. It is made using flat rice stick noodles cooked with a sweet and sour tamarind and palm sugar sauce. The noodles are then stir-fried with vegetables, egg and bean sprouts and finally garnished with crushed peanuts and fresh coriander leaves. Traditionally, extra seasonings of sugar, crushed dried chilli and fish sauce and lime juice are added to taste. One of the most labour intensive parts of this dish is making the tamarind based Pad Thai Sauce. This sauce has already been prepared for you by The Coconut Kitchen. The following recipe is for Pad Thai Chicken. Alternatively, shrimps or pork may be used. Pad Thai Chicken Ingredients for 2 servings: 175 g flat rice stick noodles 250ml The Coconut Kitchen Pad Thai Sauce 5 dessert spoons vegetable oil 1/2 small white onion, sliced thinly 2 cloves garlic, finely chopped 1 chicken breast, cut into thin strips 1 large egg, whisked 2 dessert spoons crushed, salted peanuts 30g bean sprouts 1 spring onion (sliced into 3cm strips) 1/4- 1/2cup water To garnish: Coriander leaves, 2 wedges of lime To cook 1. Cook the noodles. Put the noodles to soak in hot water (not boiling, about 65’c) for up to 5- 10 minutes or until they still retain some bite to them. Drain in a colander, rinse with cold water and drain. Coat with 2 dessert spoons of oil to stop them sticking together. Try and cover all the noodles with the oil. 2. Add 1 dessert spoon of oil to the wok, heat then and pour in the egg stir quickly until cooked and broken up. Remove the egg to the plate keep on the side. 3. Wipe the wok clean. In a wok heat 2 dessert spoons of oil over a medium heat and fry onions until soft. Add the garlic fry light brown and then the chicken, turn up the heat and stir well for 2-3 minutes or until the chicken is cooked. 4. Reduce the heat back down to medium and pour in the Pad Thai Sauce into the wok. Move all the chicken and onions to one side, add all the rice noodles to the center of the pan and cook them in the sauce for 3-5 minutes or until soft (you need to taste the noodles at this point, can add a little more water and cook a little longer if they are still hard). Add the egg and stir all the contents of the wok together. Add half the beansprouts and half the spring onions, and mix into the noodles. 5. Serve the noodles on a plate or bowl and garnish with the ground peanuts, spring onions, bean sprouts and a good handful of freshly chopped coriander and a wedge of lime. Enjoy! Preechaya’s tip: It you want to spice this dish up try adding a tablespoon of The Coconut Kitchen Pak Chong Hot Chilli sauce when you add the Pad Thai sauce. It boost the heat and adds another flavour dimension! The Coconut Kitchen Pad Prig Pao Stir Fry Sauce Pad Prig Pao is a mouth-wateringly tasty, traditional Thai stirfry sauce made with toasted chilli, garlic, basil and green peppercorns, packed full of flavour with a medium spicy kick to it. We think its best made with steak or king prawns but works really well with chicken, pork or other shellfish and crustaceans. As it’s so flavoursome you can also use it to marinade meat for grilling. Pad Prig Pao (king prawn or sirloin steak) serves 2 Ingredients: 2 dessert spoons vegetable oil 1 dessert spoon chopped garlic 1-2 red chilli thinly sliced (optional) ½ medium onion, sliced thinly 80-100g green beans, cut 2 inch long 250ml The Coconut Kitchen Pad Prig Pao Sauce 50ml water 280g (10 oz) sirloin steak, cut into thin slices or 6 peeled king prawns, deveined) for garnish: small hand or coriander and basil (Optional vegetables: mushrooms, baby corn, broccoli, red peppers) To cook 1.Fry the garlic, chilli and onion in the oil over medium heat. 2. When the garlic starts to turn light brown add the green beans (and other vegetables if required). Fry over a medium-high heat for about a minute. 3. Add the steak or prawns and continue frying for another minute. Add The Coconut Kitchen Pad Prig Pao sauce and the water. Stir well for another couple of minutes (or until the meat or prawns are cooked to your liking, in this recipe we prefer to cook the steak pink). Garnish with basil or coriander. Serve hot with steamed rice or cooked soft egg noodles. Preechaya’s tip: In Thailand, Pad Prig Pao is served with a small bowl of chopped birds eye chilli, fish sauce and lime juice (called “prig nahm pla”) for an extra kick of heat and flavour! The Coconut Kitchen Honey, Garlic & Pepper Sauce We use this sauce to marinade and cook our spare ribs in the restaurant and we get through lots of it - some say they are the best ribs they have ever tasted! Try it yourself at home and find out…You can also use this sauce for other meats. It’s great too with chicken wings, marinade them and grill them so they are sticky and crispy. You can also thin the sauce down with some water and use as a stirfry sauce with rice or noodles. It has sweet flavour from honey, and a mild kick from the garlic and fresh ground pepper. Slow roasted spare ribs with honey and garlic. Ingredients – serves 2 1 rack of pork ribs, sliced into individual ribs 125ml The Coconut Kitchen honey, garlic & pepper marinade 1 dessert spoon of corn flour + 1 dessert spoon of water 125ml water spring onions and half a red chilli, sliced thin on the diagonal to garnish How to cook 1. Marinade the spare ribs with The Coconut Kitchen Honey, Garlic & Pepper Sauce for 30 min. 2. Preheat the oven 180 ‘c put the spare ribs in a deep baking tray with the 125ml of water and seal well with a sheet of tin foil. Cook for 40 min - 1 hour, check if they are tender enough (the meat should just about separate from the bone with a knife). If not check again in 15 mins. Then take the foil off and cook for another 15 mins to crisp the edges and give the ribs a nice colour. 3. Take the ribs out and keep warm in the oven. Then mix the cornflour and water in a cup, put the roasting tray on the hob over a medium heat and add the cornflour mix to thicken the sauce. 4. Pour the sauce back over the ribs to serve and garnish with spring onion and red chilli. 5. Have some paper towels to hand and a finger bowl as you will want to dive in pretty quick! Yumm!! Preechaya ‘s tip: You can serve these ribs on their own as a starter or serve as a main course with steamed rice or cooked soft noodles with a little sauce on top. Garnish with spring onion and sesame seeds. Kids love these too! The Coconut Kitchen Khao Yai Sauce This sauce is inspired by the small villages around the Khao Yai National park near Preechaya’s hometown of Pakchong, about 2 hours north-east of Bangkok. Along the roadside leading up to the beautiful, mountainous first national park of Thailand there are many vendors selling chargrilled chicken and pork and steak with their own version of this sauce (its called Nahm Jim Jiew sauce in Thailand). This area of Thailand is also a big ranching area and there are lots of steakhouses selling the local beef to the hordes of Bangkokians that make a weekend break to Khao Yai to escape the heat of the city. It’s a very complex sauce that has layers of flavour which really excite the taste buds. From sweet, salty, sour and spicy – all the classic Thai flavours are here. It’s full of fresh ingredients such as coriander and spring onion and has a great texture which comes from the toasted ground rice which is used to lots of Thai sauces and is a fantastic treat to the mouth! You won’t find this sauce in many places but we have used it in lots of our special dishes at The Coconut Kitchen as a dressing or dip for grilled meat and fish. Most recently we have been using it to dress racks of Welsh lamb and although lamb is not widely eaten in Thailand, this sauce with its background heat and freshness from the mint compliment the best of our local meat wonderfully. Just grill your lamb chops as usual and dress the meat with a couple of dessert spoons of Khao Yai sauce - It has to be tried to be believed! Below is another more traditional recipe for the sauce for you to try. Spicy Thai beef salad serves 2 (med spicy) Marinade steak for 10 min with these ingredients 280g (10oz) sirloin steak 1 clove garlic chopped 1 pinch sea salt 1 pinch fresh ground pepper 1 dessert spoon vegetable oil Ingredients for the dressing 125 ml. The Coconut Kitchen Khao Yai Sauce 1-2 shallot thinly slice handful mint leaves 1 spring onion, finely sliced handful coriander leaves 100ml. chicken stock 1-2 dessert spoons lemon juice How to cook 1. Char-grill or pan-fry the marinated steak until it’s cooked as you like (we prefer medium rare steak for this recipe) then cut into slices and put in to the mixing bowl 2. Mix all Nam Jim Jiew dressing ingredients together (you can add more ground chili, fish sauce and lemon juice to the taste as you like) then pour over the steak in the mixing bowl 3. Gently toss them together, serve on the plate and garnish with fresh mint leaves. Preechaya ‘s tip: Traditional in Thailand also we eat this dish with sticky rice and lots of fresh veg –such as cucumber, crisp salad leaves, sweet basil leaves. The Coconut Kitchen Easy Green Curry Paste Green curry is a Coconut Kitchen customer favorite and surely one of Thailand’s most famous dishes. In Thailand we call it Geang Kieaw Waan, which is always fragrant, spicy, creamy and sweet. Our paste is made from green chilli, lemongrass, shallot, galangal, ground coriander, cumin and lime leaf blended together and gently wok-fried to release the fragrance in the spices and the tricky seasoning is done for you - sometimes only a Thai palate will know the right balance of fish sauce, sugar and lemon juice. So you can enjoy our The Coconut Kitchen Easy Green Curry at home- just add a tin of coconut milk and add any meat or vegetable that you like. Thai green chicken curry, serves 2/3 (medium spicy) Ingredients for cooking Full jar of The Coconut Kitchen Easy Green Curry Paste 400ml coconut milk (1 small tin) 200ml water 1 large fresh chicken breast sliced in to small pieces 1 small red pepper cut in to cubes 50g bamboo shoot cut into strips (optional) 50g green beans cut in to 1 inch lengths or sugar snap peas sliced in half A few sweet basil leaves (if you don’t want chicken curry you can use prawns or beef or just vegetables) How to cook 1. Over a low heat, lightly fry the chicken for a couple of mins with the all The Coconut Kitchen Easy Green Curry Paste in a medium saucepan and then add 100 ml of water to stop it burning. 2. Add the coconut milk into the pan and bring to a simmer for 10 mins, stir frequently so as not to burn the side of sauce pan. 3. Then add the vegetables and 100ml of water to loosen the sauce. Simmer for another 3-4 mins. 4. Finish off by adding the basil and turn off the heat. Serve in a bowl and garnish with basil and a slice of red chilli. Serve with a bowl of steamed jasmine rice and enjoy! If you want to spice the curry up add ground chilli flakes to your liking, you could make it milder by adding up to 100ml of water or more coconut milk. Preechaya ‘s tip: Try using this curry paste for fried-rice by using 1 dessert spoon per 1 cup of cold cooked rice. Traditionally in Thailand we put some chopped birds eye chilli, fish sauce and a little squeeze of lime juice (prig nahm pla) in a side bowl as an extra seasoning along with your food for that extra spice! The Coconut Kitchen Easy Massaman Curry Paste We sell so many Massaman curries at The Coconut Kitchen some customers won’t order anything else! It originates from the Muslim south of the country and is deep, mildly spicy and sweet. Made from dry chilli, shallot, cinnamon, star anise, galangal, cumin and lime leaf blended together and gently wok-fried to release the fragrance in the spices. This curry can be very difficult and time consuming to make but we have helped you 90% of the way with our The Coconut Kitchen Easy Massaman Curry Paste. Just add at tin of coconut milk and add meat and vegetables. We think it goes the best with beef or lamb. Beef Massaman, serves 2/3 (med spicy) Ingredients for cooking Full jar of The Coconut Kitchen Easy Massaman Curry Paste 400ml coconut milk (1 small tin) 500g braising steak cut into 1 inch cubes 1litre water 2 medium waxy potato or sweet potato (peeled and cut into 4 pieces) 1 small onion cut into thick wedges 20g peanuts (if you don’t want beef you can use chicken thigh, leg of lamb or just vegetables) How to cook 1. Cook the braising steak in a saucepan with 1 litre of water on a low heat. Gently braise the beef about 1-2 hour or until tender, you might need to add more water (remember to keep the stock that the beef produces for later). 2. At the same time you can cook the potato in a pot of water for about 8 mins (you want the potato about 80% cooked) and drain. 3. Fry the cooked beef with The Coconut Kitchen Easy Massaman Curry Paste in a medium saucepan over a low heat for a couple of minutes and add 100ml of the beef stock that you saved to stop it burning. 4. Add the coconut milk, bring to the boil and simmer for 5 mins. Stir frequently so as not to burn the side of sauce pan. 5. Then add the peanuts, onion and cooked potato and simmer on a low heat for 30 mins. Stir the sauce a few times so it does not catch on the bottom. Check the Massaman is not too dry or thick and add some more of the beef stock you saved to loosen the sauce a bit. Serve with a bowl of steamed jasmine rice. Preechaya ‘s tip:. This curry needs some skill, time and patience. But the great taste is worth it. For the best flavor and taste you should try cooking this a night before you want to eat it as the flavour deepens even further, or just cook double the amount and have it again the next night. It can get addictive! Let us know how you get on with our recipes or if you use our sauce in your own special way or recipes then we would love to hear from you! You can email us at: [email protected], find us on Facebook or follow us on twitter @Coconut1Kitchen.
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