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Thai Coconut Galangal Seafood http://rasamalaysia.com/thai-coconut-galangal-seafood-recipe/
November 21st, 2010 21 Comments

Thai Coconut Galangal Seafood

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Thai Coconut and Galangal Seafood Recipe

Ingredients:

Water, for blanching
1 tablespoon oil
1/2 onion, cut into small pieces
1/2 fresh red chili, sliced
4 oz shrimp, shelled and deveined
4 oz scallops
4 oz cleaned squid, cut into rings
3/4 cup WorldFoods Thai Coconut and Galangal Sauce
1 tablespoon chili garlic sauce
3 tablespoons coconut cream
1/2 teaspoon fish sauce or to taste

Method:

Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside.

Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in the WorldFoods Thai Coconut and Galangal Sauce. Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.

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21 comments... read them below or add one

  1. Lydia says:

    Ready-made sauce or not, this dish looks so good! Drooling. It must be very good with rice.

  2. Kiran says:

    I cant get fresh galangal anyways. So I opt for great store-bought sauces, so long the sodium content isn’t high. This looks so delish, I need to try this brand.

  3. Glad to know there’s someone Asian who’s also not a purist, hee, hee. We all have moments when we resort to using store bought sauces, esp. when you’re tired, bad tempered and hungry! I’ve not heard or noticed WorldFoods, wonder if it’s available in Miami at Whole Foods? We don’t have Trader Joe or good Asian supermarkets. Help, now I want it! I shouldn’t have looked at this before going to bed, Bee. I’m HUNGRY, my tummy is growling.

  4. You are amazing:) This looks so delicious!

  5. tigerfish says:

    You are tickling my taste buds for Thai food now esp for the cold weather now. Will try to find this bottled sauce. Thanks!

  6. love2cook says:

    Hi there, been following U quite some time now but never left a Hi note. But I’ve linked RasaMalaysia at my blog from day one I started blogging! This would be my first ever comment here. That bowl of seafood sure a treat to my dear Hubby. He just loves seafood, unlike me a chickenlover. ;)

    But I’ll take the gravy, leaving the seafood alone. Simply droolworthy dish! :D

  7. Sally Oh says:

    With this phone, I am apble to be up to date with this site no matter where I have to work. No longer need to rush home to get onto my puter. Thank you for this site. I miss my Singapore food and has been pretty much “gasak buta” and “agak agak” he dishes.

  8. Contessa says:

    Omg I love anything with seafood. This looks really mouthwatering. By the way, I copied your steamed fish with ginger scallion sauce recipe. It was a hit! Thanks for sharing…

  9. I am salivating over enjoying a bowl of this with a big heap of steaming hot rice. Just the ticket after all those rich dishes from last night at Thanksgiving. Happy holidays to you and your family!

  10. That looks delicious, it is good to know that there are nice short cuts available when I don’t have time to make the dish from scratch. Thanks for sharing :)

  11. Phil says:

    Galangal is a reason to use a pre-fab paste in many locations as Galangal can be pretty hard to find. While I can usually find it in my local specialty grocers, it’s not guaranteed to be available.

  12. ah hong says:

    Tempting and delicious with great recipe details. I should try to cook this one in next weekend.

  13. What a toothsome dish!! I love love Thai food. This recipe seems so easy to do. But how do you make the sauce from scratch? Because what if I can’t find it from where I am? :/

  14. Jill says:

    Spicy and delicious! Love this recipe.

  15. Omg I love anything with seafood. This looks really mouthwatering. By the way, I copied your steamed fish with ginger scallion sauce recipe. It was a hit! Thanks for sharing

  16. TWhit says:

    Not available here in Pennsylvania, and I’m dying to try this! Is there a homemade substitute?

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