Thai Coconut and Galangal Seafood Recipe
Ingredients:
Water, for blanching
1 tablespoon oil
1/2 onion, cut into small pieces
1/2 fresh red chili, sliced
4 oz shrimp, shelled and deveined
4 oz scallops
4 oz cleaned squid, cut into rings
3/4 cup WorldFoods Thai Coconut and Galangal Sauce
1 tablespoon chili garlic sauce
3 tablespoons coconut cream
1/2 teaspoon fish sauce or to taste
Method:
Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside.
Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in the WorldFoods Thai Coconut and Galangal Sauce
. Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.
Ingredients:
1 tablespoon oil
1/2 onion, cut into small pieces
1/2 fresh red chili, sliced
4 oz shrimp, shelled and deveined
4 oz scallops
4 oz cleaned squid, cut into rings
3/4 cup WorldFoods Thai Coconut and Galangal Sauce
1 tablespoon chili garlic sauce
3 tablespoons coconut cream
1/2 teaspoon fish sauce or to taste
Method:
Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside.
Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in the WorldFoods Thai Coconut and Galangal Sauce
. Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.
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