Recipes
Thai Cuisine > MAIN COURSE
Beef Tenderloin in Char Siu Sauce
Chicken & Lychee in Oyster Sauce
Fried Fish Fillet in Oyster Sauce
Ham & Pineapple with Suree Hoisin Sauce
Grilled Chicken - Gai Yang
Red Curry with roast duck
Pan-fried Beef Ribs with Soy Sauce
Seared Scallops with Sauteed Cabbage
Beef Tenderloin in Char Siu Sauce

Ingredients:

Directions:

Marinate beef tenderloin for 1/2 hour
Grill, BBQ or pan-fry beef tenderloin until desired doneness.
Serve with dipping sauce and vegetable salad.



Preparation Time:
15 mins

Servings:
2 people

Chicken & Lychee in Oyster Sauce

Ingredients:

Directions:

Mix chicken with marinade.
Stir-fry chicken in 2 tbsp oil until done. Add bell pepper, strawberries and stir-fry for 1 minute.
Stir in lychees, sauce mix and heat through.



Preparation Time:
20 mins

Servings:
4 people

Fried Fish Fillet in Oyster Sauce

Ingredients:

Directions:

Pan-fry fish fillet in 2 tbsp oil for about 5 minutes until both sides are golden yellow and done.
Add carrot, snow peas and sauce mix. Stir well lightly for about 3 minutes until sauce thickens.



Preparation Time:
30 mins

Servings:
4 people

Ham & Pineapple with Suree Hoisin Sauce

Ingredients:

Directions:

In a small mixing bowl, combine Suree Hoisin Sauce and olive oil (hoisin mixture).
Transfer ham slices and pineapple onto a tray. Brush ham with hoisin mixture.
Grill until cooked.



Preparation Time:
25 mins

Servings:
4 people

Grilled Chicken - Gai Yang

Ingredients:

Directions:

Prepare marinade. Combine ingredients for marinade in a mixing bowl and mix well. Place chicken in to steep in the marinade and set aside in a cool place for 1 hour.
Place chicken in a preheated oven at 220˚c (440˚f), or over a grill for 20 minutes. Baste chicken with oil every 5 minutes, turning it over each time, until skin is slightly charred.
Serve hot, with Suree Sweet Chilli Sauce.



Preparation Time:
15 mins

Servings:
2 people

Red Curry with roast duck

Ingredients:

Directions:

Debone the roast duck, cut diagonally.
Add 3/4 cup Suree Coconut Milk 17% in a wok over medium heat until boiled and some of the oil surfaced. Add Suree Thai Red Curry Paste and Suree Chilli Oil stir until through mixed.
Put the duck diagonally into slice and stir until mixed well, add the remaining Suree Coconut Milk 17%. Heat to a boil, then cover, reduce heat, add chicken stock, cherry tomatoes, eggplants, rambutans, Suree Fish Sauce and sugar.
When it boils, put kaffir lime leaves and spur chillies, remove from heat. Serve with hot steamed rice.



Preparation Time:
15 mins

Servings:
2 people

Pan-fried Beef Ribs with Soy Sauce

Ingredients:

Directions:

Mix beef ribs with marinade.
Pan-fry beef ribs in 2 tbsp oil until done. Drain.
Sir-fry shallots, onion and bell peppers for about 1 minute in the remaining oil.
Add beef ribs, sauce mix and heat through.



Preparation Time:
20 mins

Servings:
2 people

Seared Scallops with Sauteed Cabbage

Ingredients:

Directions:

Place scallops on large plate; blot dry with paper towel. Season with salt and pepper.
Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add scallops and cook until golden brown on both sides, about 2 to 3 minutes per side. Transfer to clean plate; cover to keep warm.
Add remaining 1 tablespoon oil to skillet and return to medium high heat. Sauté ginger 1 minute. Add shitake mushrooms, napa cabbage, ginger, and 4 tbsp. water. Cover skillet and cook, stirring occasionally, until stems are tender and leaves have wilted, 6 to 8 minutes.
In small bowl, whisk together black pepper, cornstarch, 2 tablespoons vegetable liquid from skillet, and Oyster Flavored Sauce. 
Uncover skillet, stir in sauce mixture, and cook until liquid in pan has thickened. Stir in scallops and serve immediately.



Preparation Time:
25 mins

Servings:
4 people