Panang Kai
Chicken Red Curry
Ingredients 1 Tablespoon Cooking Oil
1 Tsp Panang Curry Paste
2 Kaffir Lime Leaves Sliced
200 ml Coconut Milk
200g Chicken Breast Sliced
½ Tsp Palm Sugar
½ Tsp Fish Sauce
½ Tsp Ground Cumin
6 Basil Leaves Sliced
5g Red Pepper
5g Yellow Pepper
5g Green Pepper
MethodAdd the oil to a wok, add the curry paste, stir for 1 minute, stir in the chicken until cooked through. Stir in the coconut milk followed by the palm sugar and fish sauce. Leave for 1 minute then add in the remainder of the ingredients and stir for 2 minutes.
Serve with Rice
Virgin Mai Thai
Ingredients 20ml Coconut Milk
100 ml Pineapple Juice
100ml Orange Juice
Dash Grenadine Syrup
Method Shake all the ingredients with ice, and then pour over ice in to the glass.
Drizzle with Grenadine Syrup
Steamed Salmon with Aromatic Soy Sauce, Ginger and Mushroom. – Serves 4 people
Ingredients560g Salmon fillet
200g Pak Choi
4 cups Steamed rice
80g Sliced ginger
40g Shitake mushrooms
4 tsp Soy sauce
4 tsp Oyster sauce
2 tsp Sugar
2 tsp Corn flour
2 tsp Cooking oil
MethodSteam the salmon fillet for 8-10 minutes.
Steam the pak choi for 5 minutes.
Cook the rice as per guidelines.
To prepare the sauce, heat a saucepan, add the cooking oil and chopped garlic. Stir in the ginger, shitake mushrooms then add the soy sauce, oyster sauce and sugar. Stir. Finally stir in the corn flour.
Place the pak choi on the plate with the salmon on top and pour the sauce over. Serve with the rice.
Banana, Honey and Cinnamon Smoothie
Ingredients1 Banana
2 table spoons vanilla yoghurt
1 table spoon honey
A pinch of ground cinnamon
150ml Semi Skimmed Milk
MethodChop the banana and add to a blender with all the other ingredients and blend for 30 seconds.
Poor in to a tall glass and sprinkle with ground cinnamon
Chicken Green Curry
Ingredients
250g Chicken cut in to inch square pieces
30g Aubergine Chopped
30g Bell Pepper Chopped
30g Courgettes Chopped
10 Basil Leaves
1 Tablespoon Cooking Oil
2 Tablespoon Green Curry Paste
1 Tablespoon Palm Sugar
5 Kaffir Lime Leaves
400ml Coconut Milk
2 Tablespoons Fish Sauce
¼ Teaspoon Turmeric
Method
Heat the oil in a wok, add the curry paste cook at a high heat for 1 minute. Slowly add the coconut milk, stirring for a few minutes. Add the chicken and stir until the chicken is cooked through. Add the rest of the ingredients and cook for a further 5 minutes. Serve with jasmine rice
Lemongrass iced tea
Ingredients 10 mint leaves
Juice of one lime
100ml traditional lemonade
2 sticks of lemongrass
Method Infuse the lemongrass with 100ml of boiling water leave until cool and strain.
Add the lime juice, the water infused with lemongrass, the traditional lemonade and the mint leaves and
blend for 10 seconds.
Serve over Ice
Tips If you prefer it a little sweeter you can add a teaspoon of sugar
Prawn Pad Thai
Ingredients
100g Shelled Raw King Prawns
100g Dried Noodles
50g Bean Sprouts
20g Spring onion
10g Leeks
10g Carrots
2 Tablespoons Tamarind
2 Tablespoons Palm Sugar
2 Tablespoons Fish Sauce
2 Eggs
3 Tablespoons Cooking Oil
2 Table spoons Crushed Cashew nuts
Method
Soak the noodles in hot water until soft.
Add the oil to a wok and heat.
Add the egg and prawns stir constantly until prawns are cooked, add the noodles and stir for a few minutes, add the rest of the ingredients (except the cashew nuts) and stir well.
When everything is combined together add the cashew nuts and serve.
Thai Mango smoothie
1 Mango sliced
2 Table spoons natural yoghurt
1 Banana
2 Kaffir lime leaves
200 ml Pineapple juice
Simply add all the ingredients to your blender with a few cubes of ice and blend for 30 seconds.
Serve and enjoy
Visit the Zen Garden Thai Restaurant for some of the best Thai food in Hampshire, located in Brockenhurst, we are just 10 miles from Southampton and 18 miles from Bournemouth. If you love Thai food, The Zen Garden Thai Restaurant in The New Forest is a must!
