Gourmet Thai marinade is an allergy free satay which is free of peanut, dairy, wheat and gluten produce. Proudly Made in Australia from Australian grown herbs.
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Take a glimpse into the exciting world of Thai culture and Thai cuisine.




A taste of Thailand
Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter.

Most of the dishes in Thai cuisine try to combine most, if not all, of these tastes.

This is accomplished by using a host of herbs, spices and fruit, including but not limited to: chili, cumin, garlic, ginger, basil, sweet basil, lime, lemongrass, coriander, pepper, turmeric and shallots.


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Tom Yum Koong (Hot and Tangy Prawn Soup)
This is a dish you'd go out to a Thai restaurant for! So it is worth a try cooking it in your own kitchen.

Ingredients

- 4 cups water or chicken stock
- 3 stalks of lemongrass (only use the tender part), smashed
- 3 kaffir lime leaves
- 12 large green king prawns (shelled and deveined keeping the tail intact)
- A handful of mushrooms (halved)
- 5 red hot chillis, smashed
- 1/4 cup corriander leaves, sliced
- 1 teaspoon Thai Chilli Jam*
- Juice of 1 lime or to your taste preference
- 1 tablespoon fish sauce or to your taste preference

Preparation

  • Bring the stock to boil in a saucepan, add the lemon grass, then the prawns and mushroom.

  • When the prawns are cooked, about 5-8 minutes, add lime leaves then remove the pan from the heat and add the rest of the ingredients.

  • Let stand for 5 minutes, then add the seasoning - adding more fish sauce or lime juice, or more chillies to add more heat as required.

  • The soup should be spicy-sour and a little salty.

    *This has to be the real and authentic Thai Chilli Jam. Others just won't do. This vital ingredient can be purchase at most Asian grocers. "Pantainorasingh Brand" is the brand to look for.
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