Asian Noodle & Rice Recipes | HAIKU

Ingredients

• 15 ml (1 tbsp.) of sesame oil (not toasted)
• 125 ml (1/2 cup) of dried French shallots, diced
• 15 ml (1 tbsp.) of minced garlic
• 30 ml (2 tbsp.) of ground ginger
• 3 lemongrass stalks (white part minced)
• 1 Thai pepper, diced
• 45 ml (3 tbsp.) of red curry paste
• 45 ml (3 tbsp.) of creamy peanut butter
• 500 ml (2 cups) of chicken broth
• 398 ml (1 can) of HAIKU Light Coconut Milk (or HAIKU Regular Coconut Milk)
• 30 ml (2 tbsp.) of soya sauce
• 30 ml (2 tbsp.) of cane sugar
• Salt to taste
• 30 ml (2 tbsp.) of minced coriander
• 30 ml (2 tbsp.) of lime juice
• 755 g (1 2/3 lb) slices of port or chicken for fondue, seafood (shrimp, scallops...) or pieces of fish with skin removed (salmon, mahi-mahi...)