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Taste of Thai Favorite Recipes

Taste of Thai Favorite Recipes

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Published by ebookcollection
Taste of Thai Favorite Recipes
Taste of Thai Favorite Recipes

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

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05/12/2014

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Chicken in Red Curry Ginger Sauce
Serve with Jasmine Rice for a quick & complete Thai dish.
Pan-Seared Tofu in Orange Peanut Sauce
Our Orange Peanut Sauce transforms tofu into somethingeveryone will enjoy!
Red Curry Chicken With Basil
Serve this classic curry over jasmine rice for a traditionalThai meal.
Rice Noodles with Sesame Basil Pesto
Some days you can have it all. This recipe is easy, fast,low-fat and vegan.
Plus
, it's great whether served hot orcold.
Shitake Cider Saute
This side dish is elegant and easy. Don't substitute othermushrooms for the shitakes. They have a unique flavor andtexture.
Sticky Rice with Mango
Our Soft Jasmine Rice makes this classic Thai desserteasier to prepare and every bit as delicious.
Thai Corn Fritters
Try our Sweet Red Chili Sauce for dipping
Thai Salmon Baked In Foil
This one is easy, healthy and with almost no cleanup.
 
Chicken in Red Curry GingerSauce
 Serve with Jasmine Rice for a quick & complete Thai dish.
Yield:
Serves 6
Time:
25 minutes
Ingredients:
 
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
Equipment:
Large skillet 
Directions:
1
If serving with rice, start rice to cookwhile preparing rest of meal.
2
Slice chicken into thinstrips, cutting against thegrain so it will remaintender. Set aside.
3
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Setaside.
4
In skillet over mediumhigh heat, add Curry Pastewith 1/2 can of the coconutmilk. Stir frequently, untilCurry Paste is dissolvedand mixture is bubbling.
5
Add the rest of thecoconut milk, onions andbell pepper. Bring to a boil,then simmer for 2 minutes. 
6
Add the lime juicemixture and sliced chicken.Bring to a boil, then reduceheat to medium andsimmer for 5 minutes,stirring occasionally.
7
Add the cilantro and ginger. Stir andcook 1 to 2 minutes more or until thechicken is cooked.
8
Serve over rice
More recipes at: www.atasteofthai.com
 
Pan-Seared Tofu in OrangePeanut Sauce
 Our Orange Peanut Sauce transforms tofuinto something everyone will enjoy!
Yield:
Serves 4
Time:
30 minutes
Ingredients:
 
Find usin theAsian Aisle
2 Tbsp canola oil1 lb ( 454 g ) extra-firm tofu1 bunch scallions (green onions)1 cup orange juice1 packet
Peanut Sauce Mix
1 cup cherry tomatoes, halvedSuggested Partners: Jasmine Rice or RiceNoodles
Equipment:
Large skillet or wokTongs (help for flipping) 
Directions:
 
1
Drain tofu. Cut theblock horizontally into 3slices.
2
Place each slice on adouble thickness of papertowel. Cover with adouble thickness of papertowel and press firmlywith hands until most of the water is absorbed. Change papertowels in between presses.
3
Cut each slice into 4rows. Cut each row intobite size pieces.
4
In a large skillet heat the oil overmedium high heat.
5
Add the tofu withenough space in betweento turn over (also so theybrown and not steam).Sear in two batches,pressing gently with backof spatula. Cook until golden brown oneach side (don’t flip until browned). Drainpieces on paper towel. Pat tops to removeexcess oil.
6
While tofu is browning, slice thescallions into thin rounds, reserving 2tablespoons of the darkest green forgarnish.
7
In the same skillet,add a teaspoon more oilif necessary, and sautéscallions 1 to 2 minutes.Add the orange juice andpeanut sauce mix andbring to a boil. Turn heat down andsimmer for one minute.
8
Add tofu andtomatoes, stirring gentlyto coat with sauce andheat through.
9
Serve over rice or rice noodles andgarnish with reserved scallions.
More recipes at: www.atasteofthai.com

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