Shan'shi &
Regularly fresh recipes from Nissara and Shan’shi
I’m Nissara, an Asian chef. I was born in Yasothon, Thailand 36 years ago but grew up in Bangkok since I was 14 years old. I run an Asian restaurant and love to cook with Shan’shi products.
I’ll show you how to easily conjure up a great Asian dish with shan’shi. With Shan’shi you don’t need a chef, because you can easily become an Asian chef yourself. Let yourself be inspired by my recipes, I wish you lots of fun cooking them!
“Shan’shi offers a complete range of products that offer the perfect introduction to Asian cuisine at home. There are a few products that I particularly like, such as the Shan’shi Mie Noodles, Thai Red Curry, Bamboo Shoots and the Shan’shi Coconut Milk, which is by far the best you’ll find in supermarkets in this part of the world can.”
Nissara
RECIPE OF THE MONTH
Thai curry duck
Curry is a staple of Thai cuisine with so many traditional recipes changing from region to region. There are 3 main types of curry paste sold everywhere in Thailand: red, yellow and green differing in color and spiciness depending on the chilies used in the preparation.
Ingredients
Shan'shi ingredients
- 2 tbsp Shan’Shi Wok-Öl
- 2 tbsp Shan’Shi Curry Paste red oder Curry Paste yellow
- 200g Shan‘Shi Coconut milk
- 1 tbsp Shan’Shi Soy Sauce
Additional ingredients
- 250g duck breast
- 10 tomatoes
- 100 grams of pineapple
- 2 tsp brown sugar
- 1/2 tsp salt
- Fresh Chili and Basil to garnish
Preparation
Heat up a frying pan on a medium heat and place the duck breasts skin down, cook for approximately 5/7 minutes until it releases the fat.
When its skin gets crispy and golden brown, turn on the other side.
When both sides are cooked and medium rare on the inside, remove from the pan, place on a chopping board, slice and leave it to rest.
Heat up the wok oil in another pan, add the curry paste and cook for a couple of minutes to release the flavors. Add the coconut milk and simmer for 5 minutes then add duck slices, sugar, salt, diced pineapple and the whole cherry tomatoes.
Cook for another 7/8 minutes and then serve garnishing with fresh basil leaves and fresh chili.
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