Thai Food Recipes

Do you like thai? try these enjoy :-)


QUICK THAI MASUMAN CURRY

1 Tbs. Thai Kitchen Masuman Curry Paste
1 Sliced Boiled Potato
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Of Roasted Peanuts
6 Oz. Thai Kitchen Coconut Milk
3 Tbs. Lime Juice
1 Tbs. Thai Kitchen Coconut (Palm) Sugar
1/2 Sliced Onion
4 Oz. Cubed Lean Beef Or Pork

In A Saucepan, Combine Masuman Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 10 Minutes. Add Sliced Boiled Potato, Roasted
Peanuts, Lime Juice, Sliced Onion And Cubed Lean Beef Or Pork. Simmer 20
Minutes. Serve With Jasmine Rice Or Regular Rice.


QUICK THAI YELLOW CURRY

1 Tbs. Thai Kitchen Palm Sugar
4 Oz. Sliced White Meat Chicken
1 Tbs. Thai Kitchen Yellow Curry Paste
1 Sliced Boiled Potato
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Chicken Stock
6 Oz. Thai Kitchen Coconut Milk
1/3 Cup Of Bamboo Shoots (Rinsed And Drained)

In A Saucepan, Combine Yellow Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 10 Minutes. Add Bamboo Shoots, Potatoes, Chicken
Stock And Chicken Meat. Simmer 20 Minutes. Serve With Jasmine Or Other
Rice. Garnish With Cilantro Leaves.


AUTHENTIC TOM YUM HOT AND SOUR SOUP

2 Cans Of Thai Kitchen Coconut Milk
1 Lb. White Meat Chicken
1 Quart Chicken Stock
1/4 Cup Of Thai Kitchen Fish Sauce
1 Cup Of Lime Juice
6 Tbs. Thai Kitchen Roasted Red Chili Paste
6 Tbs. Of Thai Kitchen Palm Sugar
1 Cup Of Sliced Mushrooms
6 Tbs. Thai Kitchen Tom Yum Hot And Sour Soup Mix

In A Stock Pot, Combine Coconut Milk, Chicken Stock, Lime Juice, Palm
Sugar, Tom Yum Hot And Sour Soup Mix, Fish Sauce, Roasted Red Chili Paste,
1 Cup Sliced Mushrooms And Chicken Meat. Simmer 15 Minutes. Garnish With
Cilantro.


PANANG SEAFOOD CURRY

1 Tbs. Thai Kitchen Panang Curry Paste
1/4 Cup Of Basil
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Of Bamboo Shoots
6 Oz. Thai Kitchen Coconut Milk
2 Sliced Zucchini
1 Tbs. Thai Kitchen Palm Sugar
3 Oz Of Shrimp Or Scallops

In A Sauce Pan, Combine Panang Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 15 Minutes. Add Fresh Basil, Bamboo Shoots (Rinsed
And Drained), Sliced Zucchini, And Cleaned Shrimp Or Scallops. Simmer 10
Minutes. Serve With Jasmine Or Other r Rice.


THAI RED CURRY WITH VEGETABLES

2 14 Oz Cans Thai Kitchen Coconut Milk
1/2 Cup Vegetable Stock
1 To 4 Tbs. Thai Kitchen Red Curry Paste (4 Tbs. Is Spicy.)
4 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1/2 Cup Sliced Zucchini
1/3 Cup Or 8 Oz Can Sliced Bamboo Shoots, Rinsed And Drained
Cilantro For Garnish
1/2 Cup Snow Peas
1/2 Cup Sliced Fresh Mushrooms

Bring To Boil Coconut Milk, Red Curry Paste, Vegetable Stock, Fish Sauce,
And Palm Sugar. Simmer 15 Minutes. Garnish With Cilantro. Serves 4 With
Jasmine Rice.


THAI COCONUT CUSTARD

1/2 -3/4 Cup Thai Kitchen Coconut Palm Sugar Or Brown Sugar
12 Large Eggs
4 Cups Thai Kitchen Coconut Milk
1/8 Tbs. Salt

In A Sauce Pan, Combine Coconut Palm Sugar, Coconut Milk, And 1/8 Tsp.
Salt. Simmer 10 Minutes, Then Whisk In Eggs. Pour Into Custard Cups.
Place Cups In A Shallow Pan Of Water And Bake At 350 Degrees For 30 - 40
Minutes Or Until Custard Is Slightly Brown own.


PAD THAI NOODLES

8 Oz Rice Vermicelli Noodles (Think Or Thin), Soaked 20 Min. In Warm Water
And Drained.
3 Tbs. Vegetable Oil (For Stir Frying)
3 Cloves Fresh Garlic, Peeled And Minced
1/4 Cup Sugar
1/4 Cup Thai Kitchen Fish Sauce (Or To Taste)
1 Tbs. Paprika
6 Tbs. Thai Kitchen Spicy Thai Chili Sauce
1 Egg, Beaten
1/2 Pound Tofu, Shrimp Or Chicken
1/4 Cup Chopped Scallions
1 Cup Bean Sprouts
6 Lime Wedges For Garnish

In A Large Wok Or Skillet, Fry Garlic In Oil - Do No Burn! Add Noodles
And Continue Cooking Until Noodles Are Translucent, About 3-5 Minutes. Do
Not Allow To Stick To Pan/Wok. In A Small Bowl, Mix Together Fish Sauce,
Sugar, Paprika And Spicy Thai Chili i Sauce. Add Egg And Fish Sauce Shrimp
Or Chicken; Cook 3-5 Minutes Until Brown. Add Bean Sprouts And Peanuts.
Serve With Lime Wedges And Scallions.


TOM YUM SOUP

1 Cup Chicken Stock
2 Cups Cold Water
1 Stalk Fresh Lemon Grass, Bruised, Cut At An Angle (Or 2 Tbs. Dried)
6 Tbs. Thai Kitchen Fish Sauce
1/3 Cup Fresh Lime Juice
1 Tbs. Grated Lime Rind
2 Tbs. Sugar (Optional)
1 Can Straw Mushrooms, Drained
1 Inch Piece Fresh Galanga (Thai Ginger), Peeled And Finely Sliced (Or
Fresh Chinese Ginger)
2 Tbs. Thai Kitchen Tom Yum Hot And Sour Soup Mix (Optional)
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste
12 Oz White Meat Chicken, Tofu Or Prawns
Fresh Cilantro For Garnish

Bring To Boil Coconut Milk, Water, Lemon Grass, Fish Sauce, Lime Juice,
Lime Rind, Galanga, And Sugar. Simmer 15 Minutes. Add Mushrooms, Roasted
Red Chili Paste, Tom Yum Soup Mix And Meat Or Fish. Simmer 10 Minutes.
Garnish With Cilantro. Serves 4.


THAI PEANUT STIRFRY

4 Tbs. Oil For Stir Frying
1/4 Cup Sliced Bamboo Shoots, Rinsed And Drained
1/4 Cup Snow Peas
2 Minced Garlic Cloves
1 Sliced Green Bell Pepper
2 Tbs. Thai Kitchen Fish Sauce
4 Tbs. Thai Kitchen Peanut Satay Sauce Mixed With 1 Tbs. Sugar
8 Oz Sliced Meat Or Tofu

In A Large Skillet Or Wok, Fry In Oil: Bamboo Shoots, Snow Peas And
Garlic Until Garlic Is Golden Brown. Reduce Heat And Add Bell Pepper And
Fish Sauce, Cooking 3-5 Minutes. Add Satay Sauce And Meat Or Tofu And
Cook An Additional 10 Minutes. (Meat Should Be Thoroughly Cooked)


THAI RED CURRY WITH VEGETABLES

2 14 Oz. Cans Thai Kitchen Coconut Milk
1 To 4 Tbs. Thai Kitchen Red Curry Paste (4 Tbs. Is Spicy)
1/2 Cup Sliced Zucchini
1/2 Cup Snow Peas
1/2 Cup Sliced Fresh Mushrooms
1/2 Cup Vegetables Stock
4 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1/3 Cup Or 8 Oz Can Sliced Bamboo Shoots, Rinsed And Drained
Cilantro For Garnish

Bring To Boil 4 Oz Coconut Milk, Curry Paste, Vegetable Stock, Fish Sauce,
And Sugar. Simmer 15 Minutes. Garnish With Cilantro. Serves 4 With
Jasmine Or Other Rice.


THAI SPICY SEAFOOD SALAD

3 Tbs. Granulated Sugar
6 Tbs. Thai Kitchen Fish Sauce (Or To Taste)
1/3 Cup Fresh Lime Juice
12 Oz. Cooked Prawns, Scallops Or Cleaned Calamari
1/4 Cup Fresh Mint Leaves
4 Tbs. Thai Kitchen Spicy Thai Chili Sauce
1 Small Red Onion, Thinly Sliced
2 Chopped Scallions
1 Stalk Fresh Lemon Grass, Bruised And Cut In Small Pieces (Optional)
2 Thinly Sliced Cucumbers

Dissolve Sugar In Fish Sauce And Lime Juice. Combine Remaining
Ingredients And Toss With Liquid Mixture. Serve On A Bed Of Lettuce;
Garnish With Cilantro Leaves. Serves 4.


THAI STIR FRY

2-3 Tbs. Oil For Stir Frying
3 Cloves Minced Garlic
2 Tbs. Thai Kitchen Roasted Red Chili Paste
1 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1-2 Tbs. Thai Kitchen Fish Sauce (To Taste)
12 Oz. Assorted Fresh Vegetable (I.E. Zucchini, Yellow Squash, Snow Peas)

In Hot Wok Or Skillet, Heat Oil And Saute Garlic To Golden Brown Color.
Add Roasted Red Chili Paste, Sugar And Fish Sauce And Stir Fry On Medium
Heat For 30 Seconds. Then Add Vegetables And Cook On High Heat Until
Vegetables Are Lightly Brown. Serve 4.


CHAING MAI SATAY

2-3 Cloves Garlic
1/2 Cup Thai Kitchen Coconut Milk
1/3 Tbs. Ground Turmeric
1/2 Tbs. Granulated Sugar Or Thai Kitchen Coconut (Palm) Sugar
2/3 Tbs. Thai Kitchen Fish Sauce
8 Oz. Thinly Sliced Beef Or Chicken Breast
Bamboo Skewers

In A Blender, Puree Garlic, Coconut Milk, Turmeric, Sugar And Fish Sauce.
Skewer Meat And Place In Shallow Dish. Pour Marinade Over Meat And
Refrigerate 4-6 Hours (Or Overnight). Broil, Basting Frequently With
Marinade. Use Peanut Satay Sauce On The S Side For Dipping. Serves 2-3.


THAI GREEN CURRY WITH BASIL

1 14 Oz. Can Thai Kitchen Coconut Milk
1 To 4 Tbs. Thai Kitchen Green Curry Paste (4 Tbs. Is Spicy)
1 Cup Vegetable Or Chicken Stock
2/3 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1/4 Cup Fresh Basil Leaves, Chopped (Do Not Substitute Dried)
1/2 Cup Fresh Or Frozen Peas
1/3 Cup Or 8 Oz Can Sliced Bamboo Shoots, Rinsed And Drained
12 Oz White Meat Chicken, Fish Or Assorted Vegetables
Fresh Cilantro Or Garnish

Bring To Boil 4 Oz Coconut Milk, Curry Paste, Stock, Fish Sauce, Sugar And
Basil. Simmer 15 Minutes. Add Remaining Ingredients, Including Remaining
Coconut Milk. Simmer 10 Minutes. Garnish With Cilantro. Serves 4 With
Jasmine Or Other Rice.


THAI BARBECUE

4 Tbs. Thai Kitchen Fish Sauce
3 Tbs. Granulated Sugar
4 Minced Garlic Cloves
4 Tbs. Fresh Grated Chinese Ginger
1/4 Cup Thai Kitchen Sweet Black Bean Stir Fry Sauce And Marinade
1/2 Cup Thai Kitchen Coconut Milk
1/2 Tbs. Turmeric
1 Tbs. Red Pepper Flakes
1 Whole Chicken Cut Into Pieces Or Kabobs Skewered With Vegetables

Puree First 8 Ingredients In A Blender Or Food Processor. Pour Marinade
Over Chicken Parts Or Kabobs And Refrigerate Overnight. Charboil Or Grill
Chicken Or Kabobs, Basting Frequently With Marinade. Garnish With
Cilantro. Serve With Jasmine Or Regular Rice.


THAI BANANAS IN COCONUT MILK

1 14 Oz Can Thai Kitchen Coconut Milk
3 Large Ripe Bananas, Sliced
3 Tbs. Thai Kitchen Coconut (Palm) Sugar
1 Tbs. Vanilla
Pinch Of Salt

On A Medium Heat Simmer For 10 Minutes Coconut Milk, Bananas, Coconut
Sugar, Vanilla And Salt, Serve Warm. Makes 4 Servings.


GREEN CURRY WITH VEGETABLES

1-14 Oz. Can Thai Kitchen Coconut Milk
2 Tbs. Thai Kitchen Coconut (Palm) Sugar
2 Tbs. Thai Kitchen Green Curry Paste (Vary To Taste)
4 Tbs. Thai Kitchen Fish Sauce
1-8 Oz. Can Bamboo Shoots (Always Rinse And Drain)
Mixed Vegetable (Peas, Thai Eggplant, String Beans, Etc.)
1/4 Cup Fresh Chopped Basil Leaves
Cilantro For Garnish

Combine Coconut Milk, Curry Paste, Fish Sauce And Coconut Sugar In
Saucepan. Simmer For 10 Minutes. Add Remaining Ingredients And Simmer
Additional 30 Minutes. TASTE AND ADJUST. Garnish With Cilantro. Serve
With Jasmine Rice.


TOM KHA GAI (HOT AND SOUR CHICKEN COCONUT SOUP)

2-14 Oz. Cans Thai Kitchen Coconut Milk
1 Cup Cold Water Or Vegetable Stock Or Chicken Stock
1 Crushed And Sliced Stalk Lemon (Slice At An Angle In 1 1/2 Inch Pieces)
8 Tbs. Thai Kitchen Fish Sauce (Add More Or Less To Taste)
6 Kaffir Lime Leaves, Torn (Or Grated Zest Of Lime)
8 Fresh, Peeled, Thin Galanga Slices
2 Tbs. Thai Kitchen Coconut (Palm) Sugar Or Granulated Sugar.
1/2 Cup Freshly Squeezed Lime Juice (Add More Or Less To Taste)
1-8 Oz. Can Bamboo Shoots (Rinsed And Drained)
1 15 Oz. Can Drained Straw Mushrooms
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste (Add More Or Less To Taste)
10 Oz. Sliced White Meat Chicken Breast
2 Tbs. Thai Kitchen Tom Yum Soup Mix (Optional)
4 Tbs. Tamarind Juice (Optional)
1/4 Cup Fresh Cilantro (For Garnish)

Bring To Boil Coconut Milk And Water Or Stock. Reduce Heat And Add Lemon
Grass, Fish Sauce, Kafir Lime Leaves, Galanga, And Sugar. Simmer 15
Minutes. Add Remaining Ingredients And Simmer 10 More Minutes. TASTE AND
ADJUST.


STIR FRY SHRIMP: SERVES 2-4

2 Tbs. Vegetable Oil For Stirfrying
2 Cloves Peeled, Minced Garlic
1/4 Cup Chopped Fresh Basil Leaves
1 Cup Snow Peas
4 Tbs. Thai Kitchen Fish Sauce (To Taste)
8 Oz. Chinese Long Beans Or Regular Green Beans, Cut In 1 Inch Pieces
1 Tbs. Thai Kitchen Coconut Or Brown Sugar
8 Oz. Peeled And Deviened Shrimp
2 Tbs. Thai Kitchen Roasted Red Chili Paste

In A Hot Wok Or Skillet, Brown Garlic In Oil. Add Basil, Green Beans,
Snow Peas, Fish Sauce And Sugar. Saute 5 Minutes. Add Shrimp And Chili
Paste. Cook Until Shrimp Is Tender But Not Overcooked (3-5 Minutes) TASTE
AND ADJUST. Serve With Jasmine Rice.


SPICY SCALLOP SALAD: SERVES 2-4

2 Tbs. Granulated Sugar
6 Tbs. Thai Kitchen Fish Sauce
1/3 Cup Fresh Lime Juice
8 Oz. Cooked Scallops
3 Tbs. Thai Kitchen Spicy Thai Chili Sauce (Or Sriracha Hot Sauce)
1 Sliced Small Red Onion
1/4 Fresh Mint Leaves
1/4 Cup Fresh Cilantro
Iceberg Or Romaine Lettuce
6 Thin Slices Galanga Or Regular Chinese Ginger
1 Thinly Sliced Cucumber
2 Minced Cloves Pickled Garlic (Optional)

Dissolve Sugar In Fish Sauce And Lime Juice. Add Remaining Ingredients
And Toss With Liquid Mixture. TASTE AND ADJUST. Serve On A Bed Of
Lettuce.


SEAFOOD SALAD SERVES 4

12 Large Prawns
6 oz Squid Or Calamari, Cut Into Rings
1 Lb Mussels
1-2 Green Peppers Or Chilies Cut Into Strips
1 Onion, Finely Sliced
4 Cloves Garlic, Crushed
3 Tbs. Thai Kitchen Green Chili Dipping Sauce Chili Sauce
1-2 Tbs. Thai Kitchen Fish Sauce

Garnish:
Some Lettuce Leaves
Some Coriander Leaves Or Parsley
1-2 Red Chilies, Sliced In Strips

Shell The Prawns Leaving The Tails On. Bring Water To A Boil, Poach The
Prawns And Squid For 3 Minutes. Drain. Scrub The Mussels And Discard Any
Open Ones. Cook For 5 Minutes In A Covered Saucepan With A Little Water
Until The Shells Open, Stirring From om Time To Time. Discard Any Unopened
Shells. Mix The Squid, Prawns And Mussels In A Bowl. Toss In The
Chilies, Onion And Garlic. Pour The Green Chili Sauce Over The Seafood
Mixture And Mix Well. Season With Fish Sauce To Taste. Serve On A Bed Of
Lettuce Leaves And Sprinkle With Coriander And Chill.


THAI ROAST CHICKEN

4 Cloves Garlic, Crushed
2 Tbs. Fresh Ginger, Grated
2 Tbs. Coriander, Ground
1 Tbs. Pepper
2 Tbs. Salt
4 Tbs. Peanut Oil
1 Medium Chicken, Cut Into 8 Pieces Or Chicken Thighs And Breasts (8 Pieces)

Dip: Gai Chili Sauce

Pound The Garlic, Ginger, Coriander, Pepper And Salt Together. Add In Oil
And Mix Well. Marinate The Chicken In This Mixture For 1-2 Hours. Roast
The Chicken For 30-40 Minutes, In An Oven Heated At 375 Degrees, Rotate
The Pieces To Get Even Browning. Serve With Gai Chili Sauce And Rice.


GARLIC PRAWN

8 To 12 Jumbo Prawns, Shelled And Deviened
2 Tbs. Chopped Garlic
1 Tbs. Pepper
1/2 Tbs. Thai Kitchen Fish Sauce
1 1/4 Tbs. Thai Kitchen (palm) Sugar
1 Tbs. Chopped Coriander Root
1/2 Cup Chopped Green Onion
1/4 Cup Chopped Or Minced Ginger

In A Wok Or Big Frying Pan, Heat The Oil Over High Heat. Fry The Garlic,
Coriander Root, Pepper, Sugar, Fish Sauce And Prawns, Stirring Constantly.
Cook For 2 Minutes And Then Add The Remaining Ingredients, Stir Well, And
Remove From Heat.


SPICY MEAT WITH THAI SWEET BASIL

1 Pound Of Sliced Or Ground Meat (Chicken Or Beef)
6-10 Thai Peppers
1/2 Cup Of Sliced Red Onion
1 Tbs. Ground Fresh Garlic
1/4 Tbs. Oyster Sauce
5-8 Fresh Thai Chili
1 Tbs. Thai Kitchen Fish Sauce
1 Tbs. Sweet And Thick Sauce
1 Cut Off Sweet Holy Leaves
1 Tbs. Chopped Chinese Parsley Roots
2 Tbs. Vegetable Oil

Grind Peppers With Chopped Chinese Parsley Roots, Shrimp Paste,
Garlic, And Thai Chili. Heat Up Vegetable Oil In A Wok With A Medium
Fire, Put The Ground Ingredients, And Stirfry Until Aroma Fills The Air.
Add Sliced Onion And Meat, Stirfried Until
Well Done, Add Fish Sauce, Oyster Sauce, Sweet And Thick Soy Sauce, And
Thai Sweet Basil Leaves. Served Over Jasmine Rice..


JASMINE RICE

Serves Rice Water
------ -------- ---------
2 1/2 Cup 1 Cup
4 1 Cup 2 Cups
8 2 Cups 4 1/4 Cups

Cooking Directions:

Rinse Jasmine Rice Until Water Draining Through Is Somewhat Clear. Bring
Water To Boiling In A Saucepan. Add Jasmine Rice To Boiling Water. Cover
And Simmer For 20 Minutes. Remove From Heat And Let Stand 5 Minutes.
Fluff With A Fork And Serve


THAI FRIED RICE WITH VEGETABLES

1/4 Cup Chopped White Onion
1 Tbs. Chopped Fresh Garlic
12 Oz. Fresh Or Frozen Mixed Vegetables
3 Tbs. Vegetable Oil Or Butter 1/4 Tsp. Ground Black Pepper
1 Tbs. Brown Sugar (Optional)
3 Tbs. Oyster Sauce Or Thai Kitchen Fish Sauce
2 Cups Cooked Thai Kitchen Select Harvest Jasmine Rice

Brown Onion And Garlic In Oil Or Butter. Add Remaining Ingredients And
Simmer For 10-15 Minutes. Serves 2-4.


THAI COCONUT RICE

A Traditional Thai Favorite
1 Cup Well-Rinse Thai Kitchen Select Harvest Jasmine Rice
1 Cup Water
3/4 Cup Thai Kitchen Pure Coconut Milk
5 Slices Peeled Fresh Ginger
1 Tsp. Salt

Bring To Boil Water, Coconut Milk, Ginger Slices, And Salt. Add Rice,
Cover And Reduce Heat. Simmer For 20 Minutes. Remove From Heat And Let
Stand For An Additional 7 Minutes. Fluff With A Fork. Serves 2-4.


THAI JASMINE RICE SALAD
Excellent As A Side Dish. Twice As Good The Next Day

8 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Fresh Lime Juice
3 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
3 Tbs. Chopped Fresh Ginger
1/4 Cup Chopped Scallions
1/4 Cup Raisins
1/4 Cup Toasted Walnuts
8 Ox. Cooked White Meat Chicken, Cubed, Or Cooked Shrimp, Or Tofu
4 Cups Cooked Jasmine Rice, Cooled Fresh Cilantro For Garnish

In A Large Bowl Combine Fish Sauce, Lime Juice And Sugar. Add Remaining
Ingredients And Toss With Liquid Mixture. Garnish With Cilantro. Serves
4-6.


THAI BAKED JASMINE RICE WITH PINEAPPLE
Traditionally Served On Many Of Thailand's Exotic Islands

1 Medium-Size Pineapple
2 Tbs. Vegetable Oil
18 Ounce Chicken Breast, Cubed
6 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Cane Sugar Or Thai Kitchen Coconut (Palm) Sugar
One 14 Ounce Can Thai Kitchen Coconut Milk
1/4 Cup Toasted Pecans Or Walnuts
1/3 Cup Raisins
4 Cups Cooked Thai Kitchen Select Harvest Jasmine Rice

Cut Pineapple Lengthwise And Remove Fruit. Finely Chop One Half Of The
Fruit; Set Aside Remaining Half For Dessert Or Future Use. In A Large
Skillet, Brown Chicken In Oil, Add Remaining Ingredients And Simmer For 10
Minutes. Stuff Mixture In Pineapple Shells, Cover With Foil, And Bake At
375 Degree F For 15 Minutes. Serves 4.


NORTHERN STYLE CHILI DIP

1 Cup Minced Pork
1 Cup Diced Tomato
6 Tbs. Finely Chopped Shallots
2 Tbs. Finely Chopped Garlic
1 Tbs. Sugar
1 Tbs. Thai Kitchen Fish Sauce
1 Tbs. Shrimp Paste
2 Tbs. Lime Juice
3 Tbs. Vegetable Oil
1/2 Tsp. Salt
5 Dried Chilies, Seeded, Soaked And Chopped
Sliced Eggplant, Cucumber And Cabbage

Pond Or Grind Together The Chopped Dried Chilies, Salt, Chopped Garlic,
Chopped Shallots And Shrimp Paste Until Smooth. Heat The Oil In A Frying
Pan. Fry The Paste For 1 Minute, Being Careful Not To Burn. Add The Minced
Pork And Diced Tomato. Simmer For 1 0 Minutes. Season With Fish Sauce,
Sugar And Lime Juice. Serve With Sliced Eggplant, Cucumber And Cabbage
Slices, As Well As Steamed Rice. Serves 4-5.


PAPAYA SALAD

1 Cup Coarsely Grated Papaya
2 Tomatoes, Sliced
1/2 Cup Grated Carrot
1 Tsp. Grated Lime
1 Tbs. Ground Dried Shrimp
1 Tbs. Thai Kitchen Fish Sauce
1 Tsp. Sugar
2 Tbs. Lime Juice
2-3 Chilies, Chopped

Mix All The Ingredients Together. Season With Fish Sauce, Lime Juice And
Sugar To Taste. Sprinkle With Ground Dried Shrimps And Chopped Chilies.
Serve As A Delicious Accompaniment To Steamed Rice And Roast Chicken.
Approx. 4 Servings.


BLACK SWEET RICE WITH TARO ROOT

1 Cup Black Sweet Rice, Soaked In Warm Water Over Night
1 1/2 Cup Taro Root Diced Into A Cube
1 1/4 Cup Sugar
1 Cup Thai Kitchen Coconut Milk
1/2 Tsp. Salt

Drain Off The Water From The Rice. Cook The Drained Rice In 4 Cups Of
Water At Medium Heat Until Soft. Add Taro Root And Mix Well. When Taro
Root Is Cooked, Add Sugar, Bring To A Boil And Remove From Stove. In A
Small Pan Combine Coconut Milk With Salt An d Bring To A Boil. Serve Warm.
Serves 10 People.


BEEF AND SPINACH IN CURRY PEANUT SAUCE

1 LB Beef Cut Across The Grain In Thin Slices
1/2 To 1 Pound Spinach
1/4 Cup Roasted Peanuts
3 Cups Thai Kitchen Coconut Milk
1 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Palm Or Brown Sugar
1 Tbs. Tamarind Sauce
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste
5 Tbs. Corn Starch, Mixed With 2-4 Tbs. Cold Water

Smash Peanuts With Roasted Red Chili Paste And Set Aside. In A Wok, Bring
Coconut Milk To A Boil. Add Chili Paste And Peanut Mixture, Stirring
Often, Until Fully Incorporated. Add Fish Sauce, Palm Sugar, And Tamarind
Sauce. Allow Mixture To Simmer Then Ad d Corn Starch And Stir Constantly
Until Mixture Thickens, Steam Spinach Just Before Serving, And Keep Warm.
Stir Fry Beef And Set Aside. Arrange Spinach On A Platter. Place Beef On
Top Of Spinach And Pour Peanut Sauce Over The Top. Serve Immediately.


Thai Iced Tea

In a tall glass pour 1 cup boiling water over tea bag and let steep 7-10
minutes.
Remove bag and add 1/2 cup crushed or cubed ice and 2 Tbs. sweetened
condensed milk. If sweetened condensed milk. If sweetened condensed
milk is unavailable, use 2 oz. half and half and 1 Tbs. sugar.


Thai Spice Tea

Pour 1 cup boiling water over tea bag and let steep 5 minutes. Serve
with lemon and sugar.
In a pitcher pour 1 quart boiling water over 4-6 tea bags. Steep 5
minutes, remove bags and refrigerate. Serve with lemon and sugar.


Thai Stirfry Seafood with Lemon Grass

3 Tbsp. vegetable or canola oil
3 Tbsp. chopped garlic
1/4 cup chopped fresh basil
1 Tsp. Thai Kitchen Lemon Grass
2 chopped shallots
1 lb. of your favorite seafood
1 sliced green pepper or zucchini or
8 oz of bamboo shoots (rinsed and drained)
2-3 Tbsp. Thai Kitchen Fish Sauce
Pinch of brown or cane sugar

In a hot wok or skillet, fry garlic, basil, lemon grass and shallots in
oil for 1-2 minutes. Reduce heat and add the remaining ingredients.
Stirfry an additional 5-10 minutes or until seafood is tender but not
overcooked. Serve with rice. (serves 2 to 4)