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    Recipes — Thai style

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    Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

    Adding tropical ingredients like chopped mango and coconut milk make this 15-minute stir-fry special. Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 4


        •    1 tbsp canola oil
        •    1 cup snow peas
        •    1 tbsp fish sauce
        •    1 tsp red curry powder
        •    4 lime wedges (optional)
        •    1/3 cup light coconut milk
        •    2 tbsps shredded coconut
        •    1/2 cup sliced green onions, divided
        •    1 (1-pound) pork tenderloin, trimmed
        •    1 tsp red curry paste (such as Thai Kitchen)
        •    1 cup bottled mango, cut into 1/2-inch pieces
        •    2 (3 1/2-ounce) bags boil-in-bag long-grain rice


    1. Prepare rice according to package directions, omitting salt and fat; drain.
    2. Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
    3. Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.

    This great family recipe is thanks to My-Recipes Recipes at https://www.myrecipes.com/recipe/coconut-curried-pork-snow-pea-mango-stir-fry

    Thai-Style Steamed Fish

    Serve with Thai jasmine rice for a flavour-packed low-fat meal

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •   2 barra fish fillets
        •   a small knob of fresh root ginger, peeled and chopped
        •   1 small garlic clove, chopped
        •   1 small red chilli (not bird's eye), seeded and finely chopped
        •   grated zest and juice of 1 lime
        •   3 baby pak choi, each quartered lengthways
        •   2 tbsp soy sauce


    1. Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
    2. Steam for 15 minutes. (If you haven’t got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1031/thaistyle-steamed-fish