Using organic Asian sauces and spice pastes. Shortcuts to superb Asian dishes.
Let’s face it, who always has the time or energy to cook full-on Asian recipes? Many of our favourite Asian sauces and spice pastes have a long list of ingredients that involve much grinding, crushing or both.
But nothing else will do. You want fragrant heat. Something sharp and spicy with creamy coconut. The thought of lemongrass and lime leaf just will not let go.
That’s when you need a shortcut to fast food.
Quick and easy recipes with organic Asian sauces
Quick and easy hot and sour soup
The organic Thai chili paste is hot, sweet and sharp with palm sugar, garlic, shallots and tamarind. So all the work has been done for you. Don’t be put off by the dried lime leaf, lemongrass or galangal. These organic powders retain their sharp fresh qualities and there is nothing there that a Thai cook would not use.
1 tbsp coconut oil 1 tbsp organic Thai chili paste 1/4 tsp organic lime leaf powder 1/4 tsp organic galangal powder 1/2 tsp organic lemongrass powder 2 cups chicken stock 3 tbsp fish sauce 10 king prawns, shelled and deveined Juice of 2 limes To garnish Fresh coriander, chopped
- Heat the coconut oil in a saucepan. Add the Thai chili paste and the spice powders.
- Cook for 1 minute, and add the chicken stock with the fish sauce.
- Simmer for about 3 minutes to allow the flavours to combine.
- Drop in the prawns and cook for about 1 minute until they are opaque.
- Squeeze in the lime juice and serve into bowls.
- Garnish with fresh coriander.
Quick and easy Singapore black pepper chicken
A simple stir fry supper to serve with rice or noodles. The flavours are already in the sauce for you, but you can add a pinch of our organic ginger powder for an extra kick.
1 tbsp vegetable oil 2 chicken breasts, chopped 1 red pepper, sliced 4 spring onions, sliced 200g fine green beans, topped and tailed, and cut into 2 1 tsp organic ginger powder 200g jar of organic black pepper sauce
- Heat the oil in a wok.
- Add the chicken, pepper, onions and green beans.
- Stir fry until the chicken is golden and the beans are tender crisp.
- Add the ginger and cook for 1 minute.
- Add the black pepper sauce, stir to combine, and cook for a few minutes or until the sauce has thickened slightly.
- Serve hot with rice or noodles.
Quick and easy Thai red fish curry
Thai red curry is more spicy and robust than Thai green curry and is perfect for the firm flesh of monkfish or the richness of salmon. Serve with steamed rice and some Asian greens.
1 tbsp coconut oil 3 tbsp organic Thai red curry paste 400g monkfish fillet, cubed 300g coconut milk Juice of lime To garnish Fresh coriander, chopped
- Heat the coconut oil in a wok or saucepan.
- Add the curry paste and cook for 2 mins, stirring.
- Now add the fish and stir to coat with the curry paste.
- Pour in the coconut milk, bring to the boil, and then simmer for about 3 minutes or until the fish is just cooked.
- Add the lime juice and serve.
- Garnish with the fresh coriander.
This Article was reproduced with permission from Opera Foods article:- “Using organic Asian sauces and spice pastes. Shortcuts to superb Asian dishes.”