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Taste of Thai Coconut Milk Recipes

Taste of Thai Coconut Milk Recipes

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Published by ebookcollection
Taste of Thai Coconut Milk Recipes
Taste of Thai Coconut Milk Recipes

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Categories:Types, Recipes/Menus
Published by: ebookcollection on Jun 18, 2011
Copyright:Attribution Non-commercial


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Baked Chicken in Peanut Sauce
Chicken in Red Curry Ginger Sauce
Serve with Jasmine Rice for a quick & complete Thai dish.
Chickpeas & Vegetables in Coconut Milk
A Vegetarian Soup Packed with Protein.
Coconut Curry Tomato Soup
Canned tomatoes, Coconut Milk and Red Curry make aconvenient and intriguing soup. It's a great starter for a meal orcan be the main meal depending on time and occasion.
Coconut Ginger Chicken Soup
The Favorite Thai Soup
Green Curry with Beef-bakup
From the north of Thailand, where food tends to be spicier.
Mussels in Red Curry Sauce
For a great self-serve appetizer, serve mussels with a basket of crusty bread pieces on the side.
Red Curry Beef Stew
Comfort food is the same the world over.
Red Curry Chicken With Basil
Serve this classic curry over jasmine rice for a traditional Thaimeal.
Tilapia in Curry Sauce with Peppers
If you like Tilapia and curry, this recipe will be a favorite.
Baked Chicken in PeanutSauce
6 Servings
Find usin theAsian Aisle
1 packet
Peanut Sauce Mix
1 can
Coconut Milk
*4 lbs ( 1800 g ) bone-in chickensalt and pepper1 cup flour1 Tbsp vegetable oilOPTIONAL: 1/4 cup chopped fresh cilantro( coriander leaf)*Lite Coconut Milk may be substituted
Prepare Peanut Sauce according todirections on package. Set aside.
Preheat oven to 350°F (175°C).
Salt and pepper chicken.
Dredge in flour until evenly coated.
In large nonstick skillet, heat oil. Brownchicken very well. Drain on paper towels.
Put chicken in baking dish. (So thethighs fit snug but are not on top of oneanother.
Pour Peanut Sauce over chicken. Cover.Bake 30 minutes. Uncover. Baste andbake an additional 15 minutes.
More recipes at: www.atasteofthai.com
Chicken in Red Curry GingerSauce
 Serve with Jasmine Rice for a quick & complete Thai dish.
Serves 6
25 minutes
Find usin theAsian Aisle
1 & 1/2 lbs ( 680 g ) chicken breasts(boneless, skinless)2 Tbsp lime juice2 Tbsp
Fish Sauce
or salt to taste1 Tbsp brown sugar1 Tbsp
Red Curry Paste
*1 can
Coconut Milk
or Lite Coconut Milk1 red onion, sliced1 red bell pepper, cored and sliced1/4 cup chopped cilantro (coriander leaf)or basil2 Tbsp peeled & thinly sliced ginger*or try with Panang or Green Curry Pastes
Large skillet 
If serving with rice, start rice to cookwhile preparing rest of meal.
Slice chicken into thinstrips, cutting against thegrain so it will remaintender. Set aside.
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Setaside.
In skillet over mediumhigh heat, add Curry Pastewith 1/2 can of the coconutmilk. Stir frequently, untilCurry Paste is dissolvedand mixture is bubbling.
Add the rest of thecoconut milk, onions andbell pepper. Bring to a boil,then simmer for 2 minutes. 
Add the lime juicemixture and sliced chicken.Bring to a boil, then reduceheat to medium andsimmer for 5 minutes,stirring occasionally.
Add the cilantro and ginger. Stir andcook 1 to 2 minutes more or until thechicken is cooked.
Serve over rice
More recipes at: www.atasteofthai.com

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