Chicken Chili and Ginger Stir-Fry

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Chicken Chili and Ginger Stir-Fry 

Ingredients
(serves 3-4 persons)

• Thai Stir-Fry Curry Paste 50g
• Chicken 200 g (7 oz)
• Vegetable oil 3 tablespoons
• Water 2 tablespoons
• Yard long bean 100 g (3.5 oz)

Preparation

• There is nothing so appetizing as the magnificent aroma of Chicken being cooked in a combination of chili and ginger. This simple dish is just absolutely delicious at anytime of day or night, and Lobo makes it so easy.
• Heat oil in skillet and stir the Thai Stir-Fry Curry Paste until aromatic.
• Add small chunks of chicken and stir with the curry paste until cooked. 
• Add water, chopped yard long beans and continue to stir until cooked. 
• Remove and serve hot with rice. 

Tips

• Vegetables like broccoli and carrot can be used as desired for greater variety. 
• If you prefer to have yard long bean that is crispy, boil it then soak in cold water. When actually cooking the dish, bring the yard long bean in just to stir with the curry paste for a moment. 
• Add chopped kaffir lime leaves before removing from stove for richer aroma. 

Crispy Shrimp with Thai Stir-Fry Curry

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Crispy Shrimp with Thai Stir-Fry Curry 

Ingredients
(serves 3-4 persons)

• Thai Stir-Fry Curry Paste 120g
• Bread Crumbs 50 g (1.8 oz)
• Shrimps, peeled, boiled and finely chopped 200 g (7 oz)
• Vegetable oil 3 tablespoons
• Torn kaffir lime leaves 3 
• Water ¼ cup
• Palm sugar 1 teaspoon
• Asparagus, chopped and boiled 250 g (8.8 oz)
• Deep-fried river prawn tempura 1 
• Slanted red chili for sprinkling

Preparation

• It would be very difficult to find anyone who would not enjoy such a succulent and tasty dish. The chili and ginger combine to enhance the flavor of the crispy shrimp spiced with the chilli sprinkled over. A true Thai delight! 
• Dredge finely chopped shrimps in  bread crumbs. Fry in hot oil until golden brown. 
• Heat oil in skillet and stir the Thai Stir-Fry Curry Paste with kaffir lime leaves until aromatic. Add water and flavor with palm sugar. 
• Add prepared crispy fried shrimp and asparagus. Stir together and place on the river prawn tempura. Sprinkle with chili and serve with hot steamed rice. If you wish, you can choose organic rice. 

Tips

• Do not use high heat otherwise the curry paste will burn.
• Pick a river prawn with clear, translucent shell, intact head and clear eyes.

Green Curry

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Green Curry
Ingredients :

• 180g Rice vermicelli noodles
• 100g chicken cut in dices
• 100g peeled & deveined black tiger shrimp
• 25g finely chopped shallot
• 25g finely chopped garlic
• 100g  Green Curry Paste
• 200g sugar
• 2 tbsps tamarind concentrate
• 2 tbsps water
• 50g firm pressed yellow tofu, cut in dices
• 50g fresh bean sprouts
• 30g garlic chives, cut into 1 inch-long

vegetable oil for deep fry and stir fry

Garnish :
Red cayenne chilli sliced in flakes, thinly sliced sweet basil leave and stripped omelet
 
Directions :

• Heat the oil in a wok till very hot, spread the noodles into small lots and deep fry until golden brown. Lift up with a colander to remove excess oil.
• 
  
• Fry chicken and shrimps in the same wok with remaining oil till cooked. Put them on a plate.
• Add little amount of oil, stir fry the shallot and garlic till golden brown and dolorously smell. Set aside to drain out the oil.
• Stir fry the Green Curry Paste with the oil till odorously smell. Add water and sugar in, stir till sugar is fully melt. Flavor with tamarind concentrate, stir constantly with medium heat till thicken. Transfer to a bowl.
• Put the fried noodles in a mixing bowl, add the ingredient from step 4 while it's hot. Mingle gently with hands. Add ingredient from step 2 in.
• Transfer to a plate. Decorate with fresh bean sprouts, garlic chives. Sprinkle with ingredient from step 3. Add cayenne chili, sweet basil leave and omelet to finish.