For those days when I don’t have a lot of time to cook dinner and don’t want to order takeout, I turn to already prepared sauces for a quick meal.
A while back I received a complimentary hamper full of stir-fry and dipping sauces from WORLDFOODS Fusion of Flavours.
WORLDFOODS Fusion of Flavours is a Malaysia-based food company founded in 1998 and produces a complete range of sauces that can be found on the shelves of the many super- and hyper-markets around the world including the USA, UK, and UAE. One of their taglines is: “Want to cook Asian but don’t know how to start?”
From the stir-fry category, I tried the Thai Ginger Lemongrass (not my favorite), the Thai Masaman Curry (tasted okay), the Thai Yellow Curry, and the Thai Creamy Chilli Kaffir Lime (see below). I have yet to use the Red and Green curry pastes but I am looking forward to the next time I can’t be bothered to cook so that I can try them out. Good Thai curry pastes are so hard to find (one of these days, I’m going to have to make the effort and learn how to pound up my own).
The Thai Creamy Chilli Kaffir Lime sauce was my favorite which is why I am posting a recipe for it. While the “ready-pour” stir-fry sauces are good on their own, spending a little more energy on adding additional ingredients will make a more satisfactory meal. The two additional things I did to this meal was to (1) marinate the chicken for 10 minutes in what I call the Magic Mixture and (2) added bean sprouts and scallions for a bit of crunch.
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Whether chicken, beef, or pork, I have found that the flavor and texture is always improved when marinating the meat for as little as 10 minutes. I marinate the meat at the very beginning of the meal prep so by the time I finish preparing the other ingredients, the meat is usually marinating for at least 10-30 minutes.
Be careful not to drown the meat in the marinade because you will be dumping all the ingredients to be stir-fried so excess liquid will steam the meat instead of fry it. Start with 1 teaspoon of each ingredient (soy sauce, white sugar, cornstarch, whisky) and work up as needed depending on how much meat you will be using.
What this Magic Mixture does is help to tenderize the meat and thicken the final sauce a little (thanks to the cornstarch), help brown and flavor the meat (thanks to the soy and the whisky), and the sugar helps to counteract the saltiness of the soy.
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I really liked the flavors of this Creamy Chilli Kaffir Lime sauce and thought it was well-suited to my tastes as it was slightly sweet, slightly tangy and not too spicy so that even Wee Scotch ate it without any problems. The ingredients listed on the sauce included: coconut milk, sugar, dried chilli, lemongrass, onion, tamarind puree, ginger, garlic, kaffir lime leaf, sugar, and tapioca starch.
I served it over white rice to soak up the sauce and with tender chicken, crunchy bean sprouts and scallions, this made for a great easy-peasy meal so that I didn’t have to spend too much time in the kitchen and away from our TV show marathon ;).
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- 350 g (12 oz) boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Scotch Whiskey or water
- 1 tablespoon vegetable oil
- 1 bottle of WORLDFOOS "Thai Creamy Chilli Kaffir Lime" sauce
- 2 cups bean sprouts
- 1-2 stalks of scallions, cut into 1 inch lengths
- Cut chicken into small bite-size pieces and place in a bowl. Add the soy sauce, cornstarch and whiskey and using a spoon, stir the chicken around under the sauce is thoroughly mixed. Set aside for 10 minutes.
- In a saute pan, heat up the vegetable oil over medium-high heat. Add the chicken with the marinade to the pan and allow to brown while stirring occasionally - about 5 minutes.
- Add the WORLDSFOOD sauce and simmer 5 minutes, uncovered. Stir occasionally. And the bean sprouts and scallions and simmer another 5 minutes uncovered.
- Serve over white rice. Enjoy!