Thaigallopinghorsesvegetarianversion Recipes
THAI GALLOPING HORSES -- VEGETARIAN VERSION
Great appetizer that rivals the pork version.... this actually works well served with the pork version to meet the needs of vegetarians or to simply expand the tastes of Thailand in veg version.
Provided by rsarahl
Categories Thai
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Using a blender or mortar& pestle, blend the garlic, cilantro roots, rice wine& peppercorns into a paste.
- Add the vegetable oil to a skillet over medium heat.
- Add the paste& stir-fry a few seconds until fragrant.
- Add the shiitake& stir-fry until cooked, 3-5 minutes.
- Add soy sauce, sugar and peanuts and fry until the sugar is blended into the mixture.
- Remove from the heat& let cool.
- Slice the pineapple into 1/2" thick rings and then cut the rings into 1/2" X 1 1/2" chunks.
- Put a small amount of the cooled stir-fry mixture on individual pineapple chunk, orange slices and avocado slices.
- Decorate each"horse" with a few slivers of chili and a cilantro leaf.
Nutrition Facts : Calories 246.5, Fat 16.2, SaturatedFat 2.2, Sodium 343.3, Carbohydrate 23.1, Fiber 4.8, Sugar 11.7, Protein 7.1
GALLOPING HORSES
I love Thai cuisine. Here is one appetiser that I serve at parties. It is a must that you use the garnish. A Madhur Jaffrey recipe. ( My favourite cookery author). Fruit serves as the base of this open sandwich kind of dish.
Provided by Girl from India
Categories Fruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice the oranges crossways into 5 slices each omitting the side slices and carefully remove all the white pith and the seeds/ You can use 10 pineapple slices too sometimes as the oranges we get in India are not as compact as the western oranges.
- Arrange the slices on a platter in a single layer.
- Heat oil in a fry pan on medium heat and saute the onions until they brown.
- Add the meat and stir till it is brown.
- Reduce heat and add the peanuts, sugar and fish sauce.
- Stir till the sugar has melted.
- Put 1 tblsp or more of this meat mixture in the middle of each orange slice (divide the mix over the ten slices) Place one slice of chilli (Oh! Galloping horses) and 1 leaf of the coriander leaf on each heap of meat and serve at room temperature.
VEGETARIAN THAI GREEN CURRY
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
- Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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