Thai Parchment Parcels

Here, at last, is the recipe quite a few of you have been requesting.  It is actually a slightly altered version of a recipe by Nigel Slater.   You can use either shrimp or fish and because you can make it ahead of time - this is an easy, useful and impressive dish for your next dinner party. 

Thai Parcel for 6

To make the Thai curry:

4 cloves of garlic

½ cup red onion

1 red hot chili pepper

2” of ginger

Zest and juice of 1 lime

1 teaspoon cumin

1 teaspoon coriander

A generous fist full of fresh Cilantro

1 tablespoon of Thai fish sauce

1 large tablespoon of lemongrass

(I prefer lemongrass in a tube)

1 can of lite cocnut milk

Throw all of this into a Cuisinart and puree.
Choose six 5oz filets of Salmon or white fish or (I prefer) 4 large shrimp per person.   Julienne one green red and orange pepper and a hand full of pea pods.

Cut six 8”sheets of parchment (do not use wax paper.)  In the middle of the paper place a small handful of veggies.  On top, lay the fish or shrimp.  Then ladle over 2 teaspoons of the Thai curry paste and 2 generous tablespoons of coconut milk.

Now to wrap them.  Don’t worry it’s not rocket science, just go for it!  Bring the longer ends up together and fold over each other a few times then fold the side in the same way. There are many different ways of doing this.  You could do Burrito style or in the French style, folding the parchment over itself all the way round. 

Set the parcels aside in the fridge until you are ready.  Preheat your oven to 375 degrees.   Place the parchments onto a sheet pan with a rim to catch any stray juices. Bake for 25 minutes.  Serve immediately onto warmed dinner plates.

Rice and salad are all you need to accompany this healthy and delicious dish.  If you are putting the parcels straight onto your guest’s plates don’t forget to offer a bowel in which to discard the papers. Save the rest of the curry paste and use it later for a delicious leftover chicken curry dinner.

Bon Appetite my friends!

Miranda