About Me
recipes
malaysian_food
cooking_classes
culinary_tours
contact
friends

Malaysia Mei's Green Curry with Chicken and Summer Vegetables

Serves 4 - 6

  • 2 cups Malaysia Mei’s green curry
  • 6 oz thinly sliced chicken breast
  • 1 cup green bean, cut into halves
  • 1 cup thinly sliced bell pepper
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced Asian Eggplant

In a medium sauce pot, bring the sauce to a simmer, add the chicken slices and cook for 5 minutes or so, add the green bean, bell pepper, carrot, eggplant and cook for 5 minutes or until the chicken is cooked through. Serve with steamed brown rice, noodles or pasta.

You may substitute with any seasonal vegetables like potatoes, kale, spinach, broccoli or boy choy etc. You can also replace the chicken with tofu, pork, beef or any seafood into the sauce.


Malaysia Mei's Green Curry Seafood medley

Serves 4 - 6

  • 2 cups Malaysia Mei’s Green Curry
  • 6 large prawn, shelled and deveined
  • 4 oz red snapper or black cod, cut into medium chunks
  • 4 oz bay scallop, optional
  • 6 mussels, cleaned
  • 1 cup thinly sliced kale or swiss chard
  • 1 cup coarsely chopped scallion

In a medium sauce pot, bring the green curry sauce to a simmer, add the prawn, snapper or cod if using, scallop and mussels and cooked over medium heat for 5 minutes or until the mussels are opened. Stir in the kale or swiss chard and scallion and cook for 2 minutes or so. Served with your favorite cooked grained like rice, pasta, quinoa or noodles.


Malaysia Mei's Red Curry with Pan-Seared Salmon

Serves 4 - 6

  • 1 cup Malaysia Mei’s red curry sauce
  • 1/2 cup thinly sliced onion
  • 1 cup thinly sliced bell pepper
  • 1 cup Thai or regular basil leaves
  • 1 pound Alaska wild Salmon, cut into 4 oz pieces
  • 2 tablespoons olive oil
  • salt and pepper to taste

In a medium skillet, preheat the oil and pan-sear the salmon over medium heat and cook on each side for 5 minutes or until almost cooked through. Transfer to a plate. In the same skillet, stir in the red curry sauce and bring to a simmer, add the onion, bell pepper and basil and cook for 2 -3 minutes or until vegetables are crisply tender. Pour the sauce mixture over the salmon and served with any cooked grains like couscous, quinoa, rice or noodles.


Malaysia Mei's Red Curry with Prawn and Pumpkin

Serves 4 - 6

  • 2 cups Malaysia Mei’s Red Curry sauce
  • 2 cups medium diced kobacha squash
  • 1 cup thinly sliced zucchini
  • 1 dozen medium or large prawn, shelled and deveined
  • 1 cup Thai or regular basil leaves

In a medium sauce pot, bring the red curry sauce to a simmer, add the kobacha squash and cook for 5 minutes or so, add the zucchini, prawn and cook over medium heat for 3 minutes or until the prawns turn pink. Garnish with basil and served with rice, noodles or pasta.


Malaysian Chicken Satay with Malaysia Mei's Peanut Sauce

Serves 4 - 6

  • 1 pound chicken, cut into 1 inch thin slices lengthwise
  • 1 cup coconut milk
  • 3 tablespoons madras curry powder
  • 1 teaspoon turmeric powder
  • 1 _ teaspoon salt
  • 1_ teaspoon freshly ground black pepper
  • 12 of 6 inches bamboo skewers
  • 2 tablespoon canola or vegetable oil
  • Malaysia Mei’s Peanut Sauce

Presoak the bamboo skewers in a shallow pan with salty water for 20 minutes. In a mixing bowl, combine the chicken, coconut milk, curry powder, turmeric powder, salt and pepper and marinate for 1 hour or longer if time allow. Thread a piece of chicken slices through the skewer, tightly holding to the skewer. Preheat the griller to hot, brush a little oil on each of the chicken skewer and grill for 2-3 minutes on each side or until the chicken is cooked through. Serve with Malaysia Mei’s peanut sauce.

Tips: you may substitute the chicken with pork, beef or prawn.


Malaysia Mei's Peanut Sauce with Baked Tofu and Spinach

Serves 4 - 6

  • 1 package of baked Tofu, cut into 2 inches cubes
  • 3 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • 2 cups thinly sliced cabbage
  • 3 cups spinach, steam and leaves
  • 1 cup Malaysia Mei’s Peanut Sauce
  • 5 sprigs of cilantro for garnish

IIn a non-stick sauteed pan, preheat 2 tablespoons of the oil, lightly pan-fried the tofu pieces for 2-3 minutes. Transfer to a plate. Meanwhile, preheat the peanut sauce in a sauce pan for 2 minutes or until hot. In the same pan, add 1 tablespoon of oil, add the garlic and shallot and cook for 1-2 minutes or until fragrant. Stir in the cabbage and cook for 2 minutes and add the spinach and continue to stir fry for 1-2 minutes. Transfer the cooked vegetables and tofu on a plate and top with peanut sauce, garnish with cilantro. Serve with rice, baked potatoes or noodles.


 

email: mei@malaysiamei.com