Authentic Thai Sauce For Salmon Or Chicken Recipes

Steps:

• Place the yoghurt in a PLASTIC bowl and add the chillies and Thai spice.
• Take the leaves off the coriander stalks, chop half coarsely, half finely and then add to yoghurt mix.
• Add the lemon juice and sugar; mix well.
• Add the star anise and coconut.
• Leave in the fridge to stand for 1/2 hours.
• Pour over chicken in the last 15/20 minutes of cooking then serve.
• To adapt this to a fish dressing,follow all above steps,and add to fish either under the grill drizzled over in the last 2/3 minutes of grilling--or serve cold as a side dressing in a side dish with a spoon to be drizzled over with a cold green salad.

Steps:

• To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
• Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
• Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
• Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
• When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
• Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
• Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
• To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.