Best Thai Coriander Chili Saucepla Krapong Paw Recipes

Thai Coriander Chili Sauce/Pla Krapong Paw image

Provided by Somogirl

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup red pepper, finely chopped
1/4 cup onion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon oil

Steps:

In small bowl combine and beat a little to blend. Chill until ready to serve.
If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
Don't try to substitute green pepper as flavors are not the same.

Nutrition Facts : Calories 50.8, Fat 3.5, SaturatedFat 0.5, Sodium 754.8, Carbohydrate 4, Fiber 0.5, Sugar 2.3, Protein 1.6

Thai Corn Chowder image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
3/4 cup chopped scallions
2 tablespoons grated peeled fresh ginger
4 cloves garlic, smashed
8 black peppercorns
1 stalk lemongrass, cut into thirds (optional)
4 tablespoons unsalted butter
Kosher salt
1 red jalapeno pepper, seeded and minced
1 13 .5-ounce can coconut milk
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lime, plus lime wedges for garnish
1 tomato, seeded and diced

Steps:

Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

Sauteed Fish With Thai Coriander-Chili Sauce image

Provided by dianegrapegrower

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 red bell pepper, minced
1/4 onion, minced
1 tablespoon cilantro, chopped
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon olive oil
1 lb tilapia fillet
olive oil
lemon wedge
chopped cilantro
2 cups steamed rice

Steps:

Combine bell pepper, onion, cilantro, sugar, chili-garlic sauce, lemon juice, soy sauce, and oil in a small bowl. Set aside.
Saute tilapia in oil (or grill if preferred) until cooked through. Serve immediately, topped with sauce. Garnish with lemon wedges and chopped cilantro. Serve with steamed rice.