Starters

R E C I P E S
Q U A L I T Y F O O D S S I N C E 1 9 2 3
A T A S T E O F T H A I . C O M
S TA RT E R S A TA S T E OF T HA I 2
I N D E X
Chicken Satay
A Thai restaurant favorite that is easy to make at
home.

Chicken with Cashews in Wonton
Cups
Ground chicken or turkey makes these little hors
doeuvres an inexpensive treat. A Taste of Thai Red
Curry Paste and pineapple with lime juice make
them irresistible.
Coat and Bake Shrimp
Quickly made, quickly devoured . . .
Galloping Horses (Ma Ho)
Ma Ho, a popular Thai hors doeuvre, is a spicy
meat mixture usually served in tangerine segments.
We made it into easier nger food by lling endive
leaves.
Garlic Chili Pepper Chicken Wings
This tasty recipe comes highly recommended from
the Recipe Exchange website, and it is as delicious
as they say. Its a great appetizer for picnics and
parties, so barbecue or broil a bunch!

Curried Cocktail Meatballs
These avorful meatballs have a touch of heat and
are especially good dipped in our A Taste of Thai
Sweet Red Chili Sauce. They are a perfect tidbit
for any occasion!
Potstickers, Thai Style
A Taste of Thai Garlic Chili Pepper Sauce and
Sweet Red Chili Sauce give these classic Asian
dumplings an extra kick.
Thai Peanut Chicken Nuggets
Our A Taste of Thai Spicy Peanut Bake transforms
chicken tenders into a Thai delight. Broil for 6
minutes for a fast and avor lled appetizer.
Curried Turkey and Potato Egg Rolls
Egg rolls span the Asian culture. Our Thai version
uses rst press A Taste of Thai Fish Sauce and
Curry Paste for a unique avor.
Gluten-Free Thai Fish Cakes
A popular appetizer.
S TA RT E R S A TA S T E OF T HA I 3
I N T R O D U C T I O N
A TASTE OF THAI A Taste of Thai is a line
of authentic Thai products, including: seasonings,
sauces, coconut milks, curry pastes and rice
products imported direct from Thailand. All
products are gluten-free and all of our items are
delicious!
Thank you.
Odense Quality baking ingredients imported from
Denmark. Odense Almond Paste adds rich avor
to some of your favorite recipes. Odense Marzipan
taps your creative side and lets you decorate for all
occasions.
Notta Pasta These delicious noodles, made from
rice, better absorb the avors of the sauces and
seasonings used in your favorite dishes! And,
theyre gluten free.
Q U A L I T Y F O O D S S I N C E 1 9 2 3
atasteofthai.com
odense.com nottapasta.com
S TA RT E R S A TA S T E OF T HA I 4
Y I E L D
30 - 35 satays
T I ME
Assembly time: 20 minutes
Grilling time: 6 minutes
I NGR E DI E NTS
1-3.5 oz box A Taste of Thai Spicy Peanut Bake
1 1/2 lbs boneless, skinless chicken breast, cut into
thin bite size pieces
Oil for grilling
TOOL S & E QUI P ME NT
30-35 6 bamboo skewers
DI R E CT I ONS
1. Soak bamboo skewers in water 1-2 hours
before grilling to prevent skewers from
burning.
2. Preheat grill to a medium high heat. Rub
grill racks with oil before grilling for carefree
turning of chicken.
3. Pour Spicy Peanut Bake, both inner envelopes,
into gallon size zip-lock bag. Add chicken and
shake until evenly coated. Thread chicken
onto skewers.
4. Grill chicken 3 minutes on each side or until
done.
NOT E :
For an authentic dipping sauce, prepare our A
Taste of Thai Peanut Sauce Mix according to
directions and enjoy the raves! It takes a mere 4
minutes to make this popular, spicy-sweet sauce.
Chicken Satay
A Thai restaurant favorite that is
easy to make at home.
S TA RT E R S A TA S T E OF T HA I 5
Y I E L D
28-30 hors doeuvres
T I ME
For cups: 10 minutes to assemble
6-8 minutes to bake
For lling: 20 minutes to assemble
15 minutes to cook
I NGR E DI E NTS
28-30 square wonton wrappers*
2 tablespoons oil, divided
1/2 cup chopped cashews
1/2 cup pineapple chunks in juice (cut in
quarters), or pineapple tidbits (reserve 2
tablespoons juice)
10 oz (1/2 package) ground chicken or turkey
2 teaspoons A Taste of Thai Fish Sauce
2 teaspoons A Taste of Thai Red Curry Paste
1/2 cup minced onion
1/3 cup minced red peppers
1/3 cup minced green peppers
2 tablespoons ketchup
1 tablespoon lime juice
Optional:chopped cilantro
*Usually comes in a 12 oz package, found in the
produce section.
TOOL S & E QUI P ME NT
Mini mufn tins (coated works best)
DI R E CT I ONS
For Cups:
1. Preheat oven to 375F.
2. Lay wonton wrappers inside mufn tins.
With slightly dampened ngers gently press
wontons down inside of cup and against sides,
conforming to pan shape. Bake a few more
than needed, just in case some collapse or
break.
3. Bake 6-8 minutes or until lightly browned.
4. Remove wonton cups from tins and cool on
wire racks. If not using immediately store
cooled cups in air tight containers. Cups will
keep crispy for 1 week.
For Filling:
1. Heat 1 tablespoon of the oil in a large non-
stick skillet, over a high heat. Pat pineapple
dry with a paper towel, and add to pan with
cashews. Cook, stirring occasionally, until
slightly browned. Drain and remove to plate,
leaving as much oil in pan as possible.
2. Add remaining oil to skillet. Add ground
meat, Fish Sauce and Curry Paste. Stir-fry 2-3
minutes, breaking into small pieces. Cook
until paste is dissolved and fragrant.
3. Add onions, peppers, ketchup and reserved
pineapple juice. Stir-fry until meat is cooked
through and sauce is thickened.
4. Stir in lime juice and reserved nuts with
pineapple. Cook 1 minute to combine avors.
Just before serving, ll cups with 1 tablespoon
of lling and sprinkle with cilantro.
Chicken with
Cashews in
Wonton Cups

Ground chicken or turkey makes
these little hors doeuvres an
inexpensive treat. A Taste of Thai
Red Curry Paste and pineapple with
lime juice make them irresistible.
S TA RT E R S A TA S T E OF T HA I 6
Coat and Bake
Shrimp
Quickly made, quickly devoured . . .
Y I E L D
Serves 4
T I ME
10 minutes to assemble
10-20 minutes to bake
Total time: 20-30 minutes
I NGR E DI E NTS
1 lb shrimp, peeled and deveined
1-3.5 oz box A Taste of Thai Spicy Peanut Bake
Optional: 1/4 cup A Taste of Thai Sweet Red Chili
Sauce
DI R E CT I ONS
1. Preheat oven to 350F.
2. Pour Spicy Peanut Bake (both inner envelopes)
into a plastic bag and add shrimp. Shake until
shrimp are completely coated.
3. Place shrimp in a shallow baking pan, lightly
sprayed with non-stick cooking spray.
4. Bake until shrimp are cooked, about 10-20
minutes depending on size.
5. Serve immediately with Sweet Red Chili Sauce
for dipping.
S TA RT E R S A TA S T E OF T HA I 7
Galloping Horses
(Ma Ho)
Ma Ho, a popular Thai hors
doeuvre, is a spicy meat mixture
usually served in tangerine segments.
We made it into easier nger food by
lling endive leaves.
Y I E L D
22-26 pieces, depending on size of endive leaves.
T I ME
20 minutes

I NGR E DI E NTS
1 tablespoon canola or olive oil
1/2 cup minced onion
4 large cloves garlic, minced
1 tablespoon and 1 teaspoon A Taste of Thai Red
Curry Paste
1-8 oz can crushed pineapple (in its own juice)
1 teaspoon cornstarch
1 lb lean ground pork or turkey
1 tablespoon A Taste of Thai Fish Sauce
1 tablespoon light brown sugar
1/2 cup dry roasted peanuts, roughly chopped
(extra for garnish)
2 tablespoons minced cilantro (extra for garnish)
2 or 3 large endives, leaves separated and washed
DI R E CT I ONS
1. Heat oil in a large non-stick skillet over a
medium-high heat. Add onion and garlic.
Cook 1-2 minutes. Add Red Curry Paste and
stir until dissolved and fragrant.
2. Drain pineapple well, reserving juice. Whisk
cornstarch into juice until dissolved and set
aside.
3. Add pork or turkey, Fish Sauce, sugar and
pineapple to skillet. Stir-fry until meat is
cooked through and no longer pink, about 6
minutes. Stir in peanuts, cilantro and reserved
juice. Saut 1-2 minutes, or until combined
and sauce is thickened. Remove from heat.
4. Fill endive leaves with meat and pineapple
mixture. Garnish with extra chopped peanuts
and cilantro if desired, and serve immediately.
S TA RT E R S A TA S T E OF T HA I 8
Garlic Chili Pepper
Chicken Wings
This tasty recipe comes highly
recommended from the Recipe
Exchange website, and it is as
delicious as they say. Its a great
appetizer for picnics and parties, so
barbecue or broil a bunch!
Y I E L D
20-24 whole chicken wings or 40 to 48 pieces
T I ME
2 days to marinate
15 minutes to assemble
20 minutes cooking time

I NGR E DI E NTS
24 chicken wings, tips removed and cut in half
1-13.5 oz can A Taste of Thai Coconut Milk
Salt & pepper
Onion powder
1/4 cup A Taste of Thai Garlic Chili Pepper Sauce
1/3 cup roasted peanuts, chopped
1 bunch scallions, sliced thinly on a diagonal
DI R E CT I ONS
1. Place wings in a zip-lock bag and add Coconut
Milk. Close bag and squeeze out air. Squish
bag until all wings are coated. Lay bag at in
refrigerator for two days, occasionally turning
over.
2. Drain and discard liquid. Place wings on
broiler pan, or plate if grilling. Sprinkle with
salt, pepper and onion powder. Broil each
side, on high for 10 minutes, or grill until
done.
3. Remove wings to large bowl. Add Garlic Chili
Pepper Sauce, and 1/2 amount of scallions
and peanuts. Toss to coat. Arrange wings on
platter and garnish with remaining scallions
and peanuts. Serve with extra Garlic Chili
Pepper Sauce on the side for dipping.
S TA RT E R S A TA S T E OF T HA I 9
Curried Cocktail
Meatballs
These avorful meatballs have a
touch of heat and are especially good
dipped in our A Taste of Thai Sweet
Red Chili Sauce. They are a perfect
tidbit for any occasion!
Y I E L D
55-1 inch meatballs
T I ME
20-30 minutes to assemble, depending on size
10-15 minutes to bake, depending on size

I NGR E DI E NTS
1 tablespoon A Taste of Thai Red Curry Paste
2 tablespoons oil
1/2 cup minced onion
1 1/4 lbs lean ground beef or turkey
1/4 cup nely chopped basil or cilantro
Optional: 1-7oz bottle A Taste of Thai Sweet Red
Chili Sauce
TOOL S & E QUI P ME NT
Optional: 1 or 1 1/2 cookie scoop with a wire
release
DI R E CT I ONS
1. Preheat oven to 375F.
2. Add Red Curry Paste, oil and onion to a
skillet. Cook on medium heat until onion is
soft and curry is dissolved. Refrigerate mixture
until cool, about 5 minutes.
3. Combine curry mixture, ground meat, and
basil or cilantro until incorporated.
4. Shape into 1 or 1 1/2 meatballs. A small
cookie scoop with a wire release makes quick
work of this step. Place meatballs on baking
sheets.
5. Bake 10-12 minutes for smaller meatballs and
15 minutes for larger size. Serve as is, or with
Sweet Red Chili Sauce for dipping.
S TA RT E R S A TA S T E OF T HA I 10
Potstickers, Thai
Style
A Taste of Thai Garlic Chili Pepper
Sauce and Sweet Red Chili Sauce
give these classic Asian dumplings an
extra kick.

Y I E L D
48-50 potstickers
T I ME
55 minutes to assemble
4 minutes to cook per batch
I NGR E DI E NTS
1 lb ground pork
1 beaten egg
4 nely chopped scallions
2 tablespoons nely chopped fresh basil
2 tablespoons A Taste of Thai Garlic Chili Pepper
Sauce
1 teaspoon A Taste of Thai Fish Sauce
1-12 oz package round fresh won ton wrappers
Peanut oil for frying
1-7 oz bottle A Taste of Thai Sweet Red Chili
Sauce
DI R E CT I ONS
1. Preheat oven to 200F.
2. Combine pork, egg, scallions, basil, Garlic
Chili Pepper Sauce and Fish Sauce in a
medium-size mixing bowl. Mix well.
3. Lay 3 won ton wrappers on a clean, dry
surface and moisten edges with water.
4. Place 1 teaspoon of lling in middle of each
wrapper. Fold over and seal edges with a
moistened fork. Place on sheet pan and cover
with a slightly damp cloth. Repeat until all
won tons are lled.
5. In large skillet, heat 3 tablespoons peanut oil
over medium heat. Add 8-10 potstickers (do
not allow potstickers to overlap) and cook 2
minutes each side or until golden brown.
6. Remove potstickers from skillet, transfer to a
heatproof platter and place in oven.
7. Clean skillet between batches and repeat until
all are cooked.
8. Serve hot with Sweet Red Chili Sauce for
dipping.
S TA RT E R S A TA S T E OF T HA I 11
Thai Peanut
Chicken Nuggets
Our A Taste of Thai Spicy Peanut
Bake transforms chicken tenders into
a Thai delight. Broil for 6 minutes
for a fast and avor lled appetizer.
Y I E L D
Approximately 30 pieces (depending on size of
tenders)
T I ME
10 minutes to assemble
6 minutes to broil
Total time: 16 minutes

I NGR E DI E NTS
Vegetable oil or spray
1-3.5 oz box A Taste of Thai Spicy Peanut Bake
1 1/2 lbs chicken breast tenders
Optional: A Taste of Thai Sweet Red Chili Sauce
or favorite dipping sauce
DI R E CT I ONS
1. Set oven rack 4 inches from broiler element
and preheat broiler. Line a baking sheet with
foil and lightly brush or spray with oil.
2. Pour Spicy Peanut Bake box (both inner
envelopes) into a gallon size zip lock plastic
bag.
3. Cut tenders into 3 pieces each, about 1 1/2
inches long. Add chicken in batches to bag,
and shake until evenly coated. Lay pieces on
foil. Sprinkle chicken with any leftover peanut
bake.
4. Broil 6 minutes or until tenders are cooked
through. Serve alone or with Sweet Red Chili
Sauce.
S TA RT E R S A TA S T E OF T HA I 12
Curried Turkey
and Potato Egg
Rolls
Egg rolls span the Asian culture. Our
Thai version uses rst press A Taste
of Thai Fish Sauce and Curry Paste
for a unique avor.
Y I E L D
20 egg rolls
T I ME
40 minutes to assemble
Cooking times vary depending on method and
skillets used

I NGR E DI E NTS
2 tablespoons oil
1 cup chopped shallots
1 1/4 pounds ground turkey*
1 1/4 cups small-diced potatoes
1 tablespoon minced ginger
1 tablespoon A Taste of Thai Fish Sauce
1 tablespoon A Taste of Thai Red or Yellow Curry
Paste
3/4 cup frozen peas, thawed
2 tablespoons minced cilantro
1 pound package egg roll wrappers
Optional: A Taste of Thai Sweet Red Chili Sauce
*Ground pork can be substituted for turkey.
DI R E CT I ONS
1. Heat oil in a large skillet on medium high
heat. Add shallots and stir-fry until slightly
browned.
2. Add turkey, potatoes, ginger, Fish Sauce and
Curry. Stirring, cook until curry is completely
dissolved into mixture and meat is cooked.
3. Mix in peas and remove from heat. Add
cilantro and combine. Adjust seasonings by
adding more Fish Sauce or salt if desired.
4. Roll 1/4 cup lling in each egg roll wrapper
according to package instructions. Deep-
fry* or pan-fry until golden brown. Drain
on paper towels. Serve with Sweet Red Chili
Sauce for a dipping treat.
*For an alternative to frying, coat egg rolls with
non-stick cooking spray and bake at 400F until
golden brown, turning frequently.


S TA RT E R S A TA S T E OF T HA I 13
Gluten-Free Thai
Fish Cakes
A popular appetizer.
Y I E L D
24 sh cakes
T I ME
20 minutes to assemble
4-8 minutes to fry

I NGR E DI E NTS
1 1/2 lbs white sh
1 tablespoon A Taste of Thai Red Curry Paste
1 egg
4 scallions, chopped
1/4 cup A Taste of Thai Garlic Chili Pepper Sauce
3 tablespoons chopped fresh basil
1 tablespoon lime juice
1 teaspoon A Taste of Thai Fish Sauce
1 teaspoon sugar
1 cup oil, for frying
DI R E CT I ONS
1. Cut sh into small pieces. Add to food
processor tted with metal blade. Pulse until
minced. Transfer to a medium bowl.
2. Put Red Curry Paste and egg in food processor.
Mix until curry is dissolved into egg.
3. Add scallions, Garlic Chili Pepper Sauce,
basil, lime juice, Fish Sauce, and sugar to egg
mixture. Mix until minced.
4. Add to sh and mix well.
5. Using a soup spoon, form into oval cakes.
6. Heat oil in a large skillet.
7. Fry 2-4 minutes on each side, or until golden
brown.
8. Drain on paper towels.
9. Serve warm with any sweet dipping sauce or
lime wedges.
Copyright 2011 Andre Prost, Inc.
680 Middlesex Turnpike P.O. Box 835, Old Saybrook, CT 06475 U.S.A.
Phone: 860.388.0838 / 800.243.0897 Fax: 860.388.0830 AndreProst.com
Q U A L I T Y F O O D S S I N C E 1 9 2 3