, Thai fish sauce, is a clear amber-colored liquid that has a distinctive flavor and aroma.
com = 8CHECKS EACH LEMONGRASS MINI BURGERS SERVES 2 YOU'LL NEED 1 tbsp fat-free vinaigrette 250g lean beef mince 2 tsp garlic paste 1 teaspoon nam pla
(fish sauce) 1 teaspoon finely chopped fresh coriander 1/2 teaspoon brown sugar 8 lemongrass stalks spray oil 2 dessertspoons sweet chilli sauce, to serve (optional) FOR HOT RADISH SALAD small bunch radishes, sliced 1/4 cucumber, peeled and cut into matchstick strips 1/4 red onion, finely sliced 1 red chilli, deseeded and finely shredded few fresh coriander leaves, chopped grated zest and juice of 1 lime 1 tablespoon nam pla
(fish sauce) 1/2 teaspoon brown sugar 1 tbsp fat-free vinaigrette WHAT TO DO 1 In a bowl, mix together the ground beef with the garlic paste, nam pla
, chopped coriander and brown sugar to make a paste.
4 Remove the lime leaves from the curry and season to taste with the nam pla
Interestingly, molecular gastronome extraordinaire Heston Blumenthal adds a few drops of the nam pla
to his fantastically complicated recipe for a broken down and reconstructed classic, Spaghetti Bolognaise.
3 Mix together the soy sauce, sweetener and nam pla
This dish is so ubiquitous, everyone knows how it should taste: noodles with texture, firm fresh tofu, eggs, tamarind and nam pla
forming that distinctive sweet, fishy dressing.
Serves 2 2 tablespoons vegetable oil1 clove garlic, thinly sliced1⁄2 teaspoon grated ginger1⁄2 red onion, thinly sliced1⁄4 red bell pepper, thinly sliced1 tablespoon curry powder21⁄2 cups chicken broth1⁄2 cup coconut milk1 tablespoon Thai curry paste2 tablespoons nam pla
(fish sauce)1 teaspoon rice wine vinegar2 kaffir lime leavesPinch each of salt and pepper8 (1⁄2-inch-thick) Thai eggplant slices 5 ounces dried rice noodles8 large shrimp, peeled and deveined, with tails offPut the oil in a large sauté pan and set over medium heat.
2 DINNER Thai duck curry Low-calorie cooking spray 450g skinless duck breast fillets, visible fat removed, cut into cubes 2 shallots, sliced 170g butternut squash, peeled and cut into cubes 1 courgette, chopped 2 carrots, chopped 1 level tbsp Thai Taste Gang Ped Red Curry Paste 165ml can Blue Dragon Coconut Milk Light 285ml chicken stock 4 dried kaffir lime leaves 310g dried Thai fragrant rice 115g mange tout 115g bamboo shoots 1-2 tbsp nam pla
(Thai fish sauce) Handful chopped fresh coriander, to garnish 2 limes, halved, to serve 1 Heat a large saucepan and spray with low-calorie cooking spray.
Keep the trimmings but not the peel | 2 shallots, peeled and chopped | 4 cloves garlic, peeled and chopped | 1/2 green chilli, chopped | 1 tbsp ground coriander | 1 tbsp cumin | 1/2 tsp ground turmeric | 1/4 tsp ground black pepper | 2 tomatoes, quartered | 2 pints chicken stock | 2 tbsp tamarind paste | Palm sugar to balance, about 1 tbsp | 2 tbsp mustard seeds | 1 tbsp dried curry leaves | Nam pla
or soy | 2 tbsp lime juice | Plenty of coarsely chopped fresh coriander Method Fry the chopped shallot, garlic and chilli in a little oil and butter.
400g (1lb) chicken breast, cut into thin strips 100g (4oz) unsalted cashew nuts one teaspoon sweet soy sauce two tablespoons nam pla
(fish sauce) three red chillies, cut into thin strips white part of five spring onions, sliced one large white onion, quartered four tablespoons vegetable oil four tablespoons chicken stock one tablespoon chopped garlic one teaspoon salt coriander to garnish
Dressing: 125ml white rice vinegar 125g palm sugar or brown sugar 4tbsp soy sauce 4tbsp fish sauce, such as nam pla
Combine soy sauce, sherry, brown sugar, chile paste and nam pla
in a small bowl and, with a wire whisk, beat until blended and sugar is dissolved.