AN AUSSIES

TASTE OF THAI
Maddi Cook

INDEX
Grilled Salmon with
Peanut Sauce 15 minute
recipe - p2

Thai Salmon Baked in

Foil Seafood p7

Peanut Fried Rice with

Fish 15 minute recipe p3

Red Curry Shrimp and

Corn Chowder Soup - p8

Chicken Satay Gluten

free - p4

Cauliflower Leek Soup

Soup - p9

Pad Thai with Shrimp

Gluten free - p5

Coconut Mango Pudding

Dessert - p10

Red Curry Scallops with

Pineapple Seafood - p6

Baked Coconut Custard

Pie Dessert - p11

Grilled Salmon
with Peanut
Sauce
The sweet and mildly spicy avours of
Peanut Sauce nicely balance with the
stronger avour of Salmon.

Time - 15 minutes
Serves - 4

Ingredients
-Oil for brushing skin and grill
- 4 salmon fillets, skin on
- 1 can of Coconut Milk
- 1 can of Peanut Sauce Mix
-1 lime, cut into 4 pieces
-4 tablespoons chopped peanuts
-4 tablespoons chopped basil

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Directions

1.Preheat grill to medium - (180 degrees)

2. When grill is ready, oil salmon skin and grill grates. Place fillet skin side
down on grill. Cook 12-15 minutes (depending on thickness of fillet) or until fish
is cooked through, but still moist.

3. While the fish is cooking, make the peanut sauce by combining Peanut Sauce
Mix and Coconut Milk in a medium saucepan. Cook according to directions on
Peanut Sauce Mix can.

4. Pour some peanut sauce on a serving platter or plates, and place cooked fish
on top. Pour 1/4 cup of peanut sauce over each fillet and squeeze lime wedges
over each.

5. Sprinkle with chopped peanuts and basil. Pour any leftover peanut sauce in a
bowl, and serve on the side. This dish goes particularly well with a side rice and
a Thai Cucumber Salad.

Peanut Fried
Rice with Fish
A perfect quick dish with suburb
avours makes everyone happy.

Ingredients
-2 tablespoons of oil
-1 large onion, chopped (2 cups)
-2 1/2 tablespoons minced ginger
-1 tablespoon minced garlic
-4 cups cooked rice (cold)
-1-2 tablespoons Fish Sauce
-300g Peanut Sauce Mix
-2 cups cooked and flaked fish - choice,
grilled or pan-seared
-1/3 cup chopped fresh basil
-1 lime cut into 8 wedges
-Optional: hot sauce
*Day old rice works best for fried rice*

Time - 25 minutes
Serves - 4

Directions
1. In a large non-stick pan heat oil over a high heat until hot. Add onions
and cook until they are a deep brown.

2. Add ginger and garlic. Stirring, cook 2 or 3 minutes. Add rice and Fish
Sauce. Stir-fry until rice is coated with oil. Add more oil if too dry.

3. Add Peanut Sauce Mix and fish. Stir well until combined. Mix in basil at
the last minute of cooking and serve.

4. Pass a bowl of lime wedges to squeeze on rice. For those who like it hot
sprinkle on a few drops of hot sauce.

Chicken Satay
A Thai restaurant favourite
that is easy to make at home.
Ingredients
-1 ripe mango
-1/2 cup sugar
-2 tablespoons, plus 1 teaspoon
cornstarch
-Pinch of salt
-3 eggs
-200 ml of Coconut Milk
-Toasted flaked coconut, extra
chopped mango

Time - 30 minutes
Makes - 30 - 35

Directions

1. Peel and chop mango into small cubes. Reserve 1 cup and set
aside. Use any remaining mango to eat or to decorate pudding.

2. Combine sugar, cornstarch and salt in a medium sauce pan

(non -aluminium).

3. Add eggs and Coconut Milk and beat until well mixed. Cook
over a medium heat, whisking constantly until pudding
thickens. If lumps start to form, turn heat to low, and whisk
constantly until smooth. Remove from heat.

4. Gently mix reserved mango into pudding. Pour into small

custard cups or decorative bowl. Decorate with toasted coconut
or extra mango. Cover and refrigerate until cool.

Pad Thai with

Shrimp
Delicious, Pad thai but with the

extra of shrimp giving more avour,

being a great gluten free recipe.

Ingredients
-700g Rice Noodles
-4 tablespoons vegetable oil
-1 egg - beaten
-250g raw shrimp, peeled and
deveined (may use chopped chicken
or pork)
-4 scallions, chopped
-1/2 cup coarsely chopped peanuts
-100g of Pad Thai Sauce
-2 cups bean sprouts
-Cilantro and lime wedges for garnish

Time - 30 minutes
Serves - 4

Directions
1. Soak Rice Noodles
2. Heat 2 tablespoons vegetable oil in wok or large pan over medium-high heat.

3. Add egg. Scramble lightly, for roughly 20 seconds. Add shrimp or meat.
Stir-fry until cooked through.

4. Add remaining vegetable oil. Add drained noodles. Stir-fry 4-7 minutes until firm but
tender.

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6. Add scallions, peanuts and Pad Thai Sauce. Stir-fry about 1 minute. Stir in bean sprouts.
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7. Serve hot, garnished with cilantro and lime wedges.

Red Curry Scallops

with Pineapple
Pineapple adds perfect sweetness
Red Curry, giving it that sweet,
summer taste.

Ingredients

Time - 30 minutes
Serves - 4

-1 tablespoon Red Curry Paste

-200ml Coconut Milk
2 tablespoons Fish Sauce
-2 tablespoons sugar
-1/4 cup lemon juice
-1/4 cup rice vinegar
-1 1/2 cups of bay scallops
- 100g canned pineapple chunks, drained
-1/2 cup of sugar snap peas
-1 red bell pepper, thinly sliced
-Cooked Rice
- Optional: chopped cilantro

Directions
1.In a large pan over medium heat, combine Red Curry Paste with 1/2
of the Coconut Milk. Stir until dissolved.

2. Add remaining coconut milk, Fish Sauce, sugar, lemon juice and
vinegar. Bring to a boil and cook 2 minutes.

3. Add scallops and pineapple. Simmer until scallops are cooked,

about 3-5 minutes. Transfer scallops and pineapple to a bowl and
cover.

4. Add peas and pepper. Simmer until tender and crisp. Add scallops.

5.Serve over rice with chopped cilantro, if wanted.

Thai Salmon
Baked in Foil
This delightful recipe is easy, healthy
and with almost no cleanup.

Ingredients
-1 large onion, sliced
-2 tomatoes, sliced
- 4 salmon fillets
-1/4 cup Sweet Red Chilli Sauce
- 1 cup loosely packed basil leaves

Time - 30 minutes
Serves - 4

Directions
1. Preheat oven to 180c . Make a large double thickness of foil and lay over
baking sheet.

2. Place a layer of onions in centre of foil.

3.Place most of the sliced tomatoes on top the onions.

4. Put on the salmon fillet, skin side down.

5. Pour Sweet Red Chilli Sauce over Salmon.

6. Pile fresh basil leaves on top the salmon.

7. Put the remaining tomato slices on the basil.

8. Fold the foil lengthwise and roll foil down to seal top.

9. Roll up ends of foil to complete the seal.

10. Bake for 30-35 minutes.

Red Curry
Shrimp and
Corn Chowder
The Red Curry Shrimp and Corn Chowder
is a perfect combination, with suburb
avours for a cold winters day.

Ingredients
-2 tablespoons vegetable oil
-3 stalks celery, chopped
-3 carrots, peeled and chopped
-1 leek, washed and chopped
-3 small potatoes, cleaned and diced
-2 tablespoons
-Red Curry Paste
-1 can, 450ml of chicken stock
-1 tablespoon Fish Sauce
-2 tablespoons sugar
-1 cup of package frozen corn
- 300ml of Coconut Milk
-1/4 cup chopped cilantro
-200g of small shrimp, peeled and
deveined

Time - 45minutes
Serves - 4

Directions
1. In a large pot, heat oil.

2. Add celery, carrots, leeks and

potatoes. Cook over medium heat
for 5 minutes, stirring constantly.

3. Add Red Curry Paste. Cook until

dissolved.

4. Add chicken stock, Fish Sauce,

sugar and corn. Bring to a boil.

5. Reduce heat to medium. Simmer

until potatoes are tender, about 25
minutes, stirring occasionally.

6. Stir in Coconut Milk, cilantro and

shrimp. Cook 2-3 more minutes or
until shrimp are cooked through.

7. Serve hot and enjoy.

Cauliflower
Leek Soup
Coconut Ginger Soup Base

combined with Coconut Milk gives

this soup a savoury Thai twist.

Ingredients

-2 tablespoons peanut oil

-4 cups chopped leeks (washed)
-6 cups coarsely chopped cauliflower
florets
-2 carrots, grated
-6 cloves garlic, chopped
-Coconut Ginger Soup Base
-8 cups chicken stock
-300ml of Coconut Milk
-1/4 cup chopped fresh basil
-1 teaspoon salt
-1 teaspoon pepper

Time - 30 minutes
Serves - 6

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Directions

1. In a large pot, heat peanut oil.

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2. Add leeks. Cook over medium heat until soft, for about 5 minutes.
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3. Add cauliflower, carrots, garlic and Coconut Ginger Soup Base. Mix well.
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4. Cook on medium heat for roughly 5 minutes, stirring occasionally.
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5. Add chicken stock. Bring to a boil.
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6. Reduce heat to medium low. Simmer until cauliflower is tender, roughly 5 minutes.
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7. Add Coconut Milk, basil, salt, and pepper. Cook an additional 5 minutes and serve.

Coconut Mango
Pudding
Coconut milk combined with mango
makes an extra smooth pudding.

Ingredients
-1 ripe mango
-1/2 cup sugar
-2 tablespoons, plus 1 teaspoon
cornstarch
-Pinch of salt
-3 eggs
-200 ml of Coconut Milk
-Toasted flaked coconut, extra
chopped mango

Time - 20 minutes
Serves - 4

Directions

1. Peel and chop mango into small cubes. Reserve 1 cup and set
aside. Use any remaining mango to eat or to decorate pudding.

2. Combine sugar, cornstarch and salt in a medium sauce pan

(non -aluminium).

3. Add eggs and Coconut Milk and beat until well mixed. Cook
over a medium heat, whisking constantly until pudding thickens.
If lumps start to form, turn heat to low, and whisk constantly
until smooth. Remove from heat.

4. Gently mix reserved mango into pudding. Pour into small

custard cups or decorative bowl. Decorate with toasted coconut
or extra mango. Cover and refrigerate until cool.

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Baked Coconut
Custard Pie
Flaked coconut, with custard
makes the perfect sweet.

Ingredients
-4 sheets of pie crust
-4 large eggs
-1/2 cup sugar
-1/2 teaspoon vanilla extract
-1/2 teaspoon coconut extract
-1/4 teaspoon salt
-250 ml of Coconut Milk
-1 tablespoon cornstarch
-3/4 cup flaked coconut

Time 1 hour
Serves - 8

Directions
1. Preheat oven to 200 degrees. If using frozen pie crust, soften for 15 minutes before baking.
Line pie crust with parchment paper or wax paper.

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2. Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes. Set on wire rack.
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3. Remove weights with parchment paper. Reduce oven temperature to 180 degrees.
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4. While pie crust is baking, add eggs, sugar, vanilla extract, coconut extract and salt to a mixing
bowl. Beat well and set aside.

5. Mix 1/4 cup of Coconut Milk and cornstarch in a medium saucepan until cornstarch is
completely dissolved.

6. Stirring constantly over a medium heat, add remaining Coconut Milk and cook until Coconut
Milk begins to thicken. Remove from heat.

7. Whisking constantly, pour a small amount at a time of hot Coconut Milk into egg mixture.
Pour coconut mixture into pre-baked pie shell and sprinkle with coconut.

8. Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold.

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