Stir Fry Fish with Mushroom and Capsicum

Ingredients:
Fish fillet -4 pieces
Mushroom-6 pieces
Capsicum- (chopped) 2
Turmeric- 1 tsp
Salt to taste
Sugar-1/2 tsp
Fish sauce-2 tbsp
Oyster mushroom sauce -1 tsp
Oil-2 tbsp

Method:
Put oil in a wok to heat .Add fish fry a little and then add, mushrooms, and capsicum. Stir well. Reduce heat to medium and cook it nicely. Add turmeric
and salt and cook for another 2-3 minutes. Add sugar, the fish sauce, oyster sauce and cook till done. Delicious Thai fish is ready to eat.

THAI RED CURRY

Ingredients:
Chicken (cut into pieces): 800 grams
Olive oil: 50ml
Whole black pepper -1tsp
Thai red curry paste -3 tbsp
Coconut milk-1/2 cup
Salt to taste.

Method
Clean and wash chicken pieces with water. Heat oil in a pan, add whole black pepper to crackle, and then add chopped onions and fry till golden brown. Now add Thai red curry paste and, sauté for a minute, then add chicken pieces, salt and sauté for sometime. Now add water. Finally add coconut milk and let it simmer for sometime. Serve hot with rice.
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Serve in a bowl garnished with green coriander.

LEMON GRASS RICE

Ingredients:
Rice-1 cup
Lemon grass stock -1 cup
Salt to taste
Butter -2tbsp
Chopped onion-1
Chopped ginger-1/2 inch
Coconut milk-1 cup

Method:
Preheat an oven to 200 degree C and keep the bamboos inside so that they get preheated too. Heat butter in a pan. Add onion, ginger and stir-fry till translucent. Add rice and sauté. Add salt and stir gently. Add the lemon grass stock and let it to a boil, add coconut milk and cook till half done. Remove the bamboos from the oven. Fill rice into the hot bamboos. Close the mouth with aluminum foil and cook in the oven at 200 degree C for ten minutes. Let it stand in the oven till it is required for serving. Serve hot.

THAI RED CURRY

Ingredients:
6-7-baby corn
½ cup mushroom
1 medium broccoli
50 grams French beans
3 tbsp red curry paste
1 tsp oil
1tbsp soya sauce
1 tbsp vinegar
1 tbsp sugar

Method:
Add oil in a wok and heat it. Add Thai red curry paste and stir-fry till oil separates. Add all the diced vegetables along with 1-cup water and cover it. Cook for 5 minutes. Add soya sauce, vinegar, salt and sugar. Cook for another 5 minutes. Serve hot with rice or noodles.