Green Curry Paste Recipes

Thai Fish Cakes

500 Grams De-boned White Fish Fillets
3 Tablespoons Life's Good Red or Green Curry Paste
2 Tablespoons Fish Sauce
3 Tablespoons Cornflour
1 Beaten Egg
¼ Cup Sliced Shallots
½ Cup Thinly Sliced Green Beans
4 Finely Sliced Double Kaffir Lime Leaves
3 tbsp white Sesame Seeds (optional)
3 tbsp Black Sesame Seeds (optional)

Mince fish in food processor to a paste. Add Life's Good Green Curry Paste, Fish Sauce, cornflour and egg. Combine in food processor until mixed. Place in bowl and add beans, shallots and Kaffir lime leaves. Shape into flat round patties with wet hands to avoid sticking. Press patties in mixed Sesame seeds. Fry in vegetable or Peanut oil until golden brown. Drain well on absorbent paper and serve warm with sweet chilli sauce.
Enjoy !!!!!!!!!
Makes approx. 12 medium patties - serves 3 to 4 adults

BBQ'd Baby Snapper

1 Whole Baby Snapper (Squire) approx 700g
(or alternative firm fleshed whole plate sized fish)
2 - 3 Tablespoons Life's Good Green Curry Paste
I large Banana Leaf (optional)
1 quartered Fresh Lime plus extra Lime wedges to serve

Open the gut cavity of the fish and gently massage 1 tablespoon of Life's Good Green Curry Paste onto both sides of the cavity. Place fish on a chopping board and with a sharp knife make scores into the outer flesh of both sides of the fish. Cuts should be made diagonally along the length of the fish approx. 2 - 3 cm apart. The cuts should be deep enough to nearly reach the bone. Rub ½ to 1 tablespoon of Curry Paste gently into both outer sides of the fish. Ensure paste spreads down into each of the diagonal cuts. Place fresh lime quarters inside the gut cavity. If available, prepare the banana leaf by gently cutting down along the centre to give you a large piece separated from the stem. Wrap the fish in the washed banana leaf as tightly as possible without tearing. If banana leaf is not available, wrap the fish in foil. Cook for approx. 10 - 12 minutes on a hot BBQ plate or approx. 25 minutes in a moderate oven. Allow to rest in leaf or foil for approx. 5 minutes once removed from heat.

To serve unwrap and place whole fish on serving plate and drizzle in cooking juices.

Garnish with extra lime wedges.

Prawn Salad

300 - 500 grams Peeled Green Prawns
(Pork or Chicken strips can be substituted)
2 - 3 Tablespoons Life's Good Green Curry Paste
(For a milder flavour try 1 - 2 tablespoons of paste)
Mixed Salad (previously prepared to your taste)
1 Fresh Lime

Place peeled prawns in a bowl with Life's Good Green Curry Paste. Toss thoroughly until prawns have an even coating of paste. Allow to marinate for 10 - 15 minutes. Preheat wok or BBQ hotplate to very hot. Cook prawns quickly on very high heat until they are solid white in colour. Scatter over previously prepared salad and garnish with a generous squeeze of fresh lime juice to taste. The juice of the cooked prawns combined with the fresh lime juice will dress the salad perfectly!

This dish is quick to prepare, healthy and more importantly - tastes amazing!! ENJOY!!

Green Seafood Stir Fry

300g to 500g combination of Green Prawns and Scallops
2 - 3 tbsp Life's Good Green Curry Paste
1 - 2 Tbsp Fish Sauce to taste
100 g Snow Peas cut into 1 inch pieces
100 g Bean Shoots
5 Stalks Brocollini sliced into halves
¼ Cup Thai Basil Leaves
¼ Cup Coriander Leaves
¼ Cup Coconut Milk
3 Double Kaffir Lime Leaves finely shredded

Heat wok or heavy based fry pan and fry off
Life's Good Green Curry Paste for approx 2 to 3 minutes until fragrant. Add seafood and stir thoroughly until completely coated in paste. Add remaining ingredients except fresh herbs and cook for a further 5 minutes, stirring continuously. Just prior to serving add coriander and Thai basil.

Serve immediately on a bed of rice or noodles.
Serves 4 adults

Enjoy !!!!!!!!!