Thai
Thai - Seafood Specialties
Seafood Specialty - Bamboo Shoot
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 400g bamboo shoots, sliced into matchsticks
- • 250g prawns, peeled and deveined
- • 2 tbsp red curry paste
- • 400ml coconut milk
- • 2 kaffir lime leaves, torn
- • 1 tbsp fish sauce
- • 1 tbsp palm sugar
- • 3 bird's eye chilies, bruised
- • Thai basil leaves, for garnish
Preparation Steps
1
Phase 1
Slice the bamboo shoots into matchsticks and rinse well; peel and devein the prawns.
2
Phase 2
Fry the red curry paste in 100ml coconut milk until the oil separates.
3
Phase 3
Add the remaining coconut milk, bamboo shoots, kaffir lime leaves, and chilies; simmer 10 minutes.
4
Phase 4
Add the prawns and cook 2-3 minutes until pink.
5
Phase 5
Stir in fish sauce and palm sugar to balance heat and sourness.
6
Phase 6
Scatter with Thai basil and serve with steamed rice.