Curry

R E C I P E S

QUALITY FOODS SINCE 1923 ATA S T E O F T H A I . C O M

Red Curry Chicken We like to serve this traditional Thai curry with steamed A Taste of Thai Jasmine Rice. soy sauce. It’s also a delicious sauce to spoon over chicken. A Taste of Thai Coconut Milk and Red Curry Paste make a convenient and intriguing soup. Frank’s Favorite Shrimp with Yellow Curry The boss’s favorite recipe. Turkey and Mushroom Curry For an authentic Asian flavor. and ginger makes this steak irresistible. Green Curry Chicken with Ginger Serve with A Taste of Thai Jasmine Rice for a quick and complete Thai dish. Flavorful and easy to prepare. Red Curry Scallops with Pineapple Pineapple adds perfect sweetness to A Taste of Thai Red Curry Paste. Serve over A Taste of Thai Jasmine Rice. Coconut Curry Tomato Soup Canned tomatoes. CURRY 2 A TA S T E O F T H A I . Serve over our aromatic Jasmine Rice. Grilled Red Curry Steak The combination of A Taste of Thai Red Curry Paste.I N D E X Creamy Chickpea Curry This is a spicy and simple vegetarian recipe. rice noodles or rice. Curried Tilapia with Peppers The perfect curry for fish lovers. give your turkey leftovers a twist with A Taste of Thai Panang Curry. Cod with Curried Onion Sauce This easy recipe makes ordinary cod extraordinary.

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. better absorb the flavors of the sauces and seasonings used in your favorite dishes! And. they’re gluten free. All products are gluten-free and delicious! Thank you.com CURRY 3 A TA S T E O F T H A I . atasteofthai. Odense Almond Paste adds rich flavor to some of your favorite recipes. curry pastes and rice products imported direct from Thailand.com QUALITY FOODS SINCE 1923 Odense Quality baking ingredients imported from Denmark. including: seasonings. made from rice.com Notta Pasta These delicious noodles. nottapasta. coconut milks. sauces. Odense Marzipan taps your creative side and lets you decorate for all occasions. odense.

Heat oil in a large skillet over a medium high heat. minced 1 tablespoon A Taste of Thai Red or Yellow Curry Paste 1-13. Bring to a boil and cook 3-5 minutes. and lime juice.5 oz can A Taste of Taste Coconut Milk. Add chickpeas. Stirring. 4. Add tomatoes. drained 2 tablespoons gluten-free soy sauce 1 medium tomato. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice. sugar. Add onions and cook until they start to brown. CURRY 4 A TA S T E O F T H A I . YIELD DIRECTIONS 4 servings TIME 20 minutes to assemble INGREDIENTS 2 tablespoons oil 2 cups chopped onions 3 large cloves garlic. chopped 1 tablespoon brown sugar 1 tablespoon fresh lime juice 2 tablespoons chopped cilantro 4 cups cooked A Taste of Thai Jasmine Rice 1. 3. 2. divided 1-19 oz can chickpeas. cook until curry is dissolved. soy sauce and remaining can of Coconut Milk.Creamy Chickpea Curry This is a spicy and simple vegetarian recipe. Add Curry Paste and 1/4 can of Coconut Milk. Serve over our aromatic Jasmine Rice. Add garlic and stir-fry until soft.

cored and sliced 1 bunch scallions. Add chicken and brown on both sides. Heat oil in a large skillet on medium-high heat. 5. 6. 2. chopped 2 teaspoons A Taste of Thai Fish Sauce 2 teaspoons lime juice 2 teaspoons brown sugar 1/2 cup loosely packed fresh basil leaves Cooked A Taste of Thai Jasmine Rice CURRY 5 A TA S T E O F T H A I . thinly sliced 1-13. Add Coconut Milk. Simmer until chicken is cooked. Fish Sauce. Add Curry Paste and stir until bubbling. boneless chicken breasts. 4. YIELD DIRECTIONS Serves 2-4 TIME Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes INGREDIENTS 1.Red Curry Chicken We like to serve this traditional Thai curry with steamed A Taste of Thai Jasmine Rice.5 oz can A Taste of Thai Coconut Milk 1 red bell pepper. 1 tablespoon vegetable oil 1 tablespoon A Taste of Thai Red Curry Paste 1 lb skinless. brown sugar and basil. lime juice. scallions. 3. bell pepper. Serve with Jasmine Rice.

CURRY 6 A TA S T E O F T H A I . stirring constantly. Cook.Curried Tilapia with Peppers The perfect curry for fish lovers. Fish is done when it’s opaque all the way through and flakes easily with a fork. Add onions and peppers. 4. or salt to taste 1 tablespoon A Taste of Thai Red Curry Paste 1-13. Add Fish Sauce and Curry Paste to vegetables. Heat oil in large skillet over a medium high heat. equal in size Garnish: 1 lime. until Curry Paste is dissolved. Pour in Coconut Milk and bring to a boil. Serve immediately with lime and cilantro. Turn heat down to an active simmer. YIELD DIRECTIONS 4 servings TIME 20 minutes INGREDIENTS 1 tablespoon olive oil 1 large onion. quartered 1/4 cup chopped cilantro 1. Salt and pepper tilapia on both sides (to taste) and place in pan. depending on thickness. 2. sliced 2 bell peppers (1 red and 1 green). Spoon vegetables and sauce on top of fish. 3. sliced 1 tablespoon A Taste of Thai Fish Sauce. Cook 2-4 minutes on each side. This dish goes especially well with a side of Jasmine Rice or Rice Noodles.5 oz can A Taste of Thai Coconut Milk Salt and pepper 4 tilapia fillets. Stir fry until tender-crisp.

YIELD DIRECTIONS 4 servings TIME 10 minutes to prepare sauce 5-10 minutes to broil cod Total time: 15-20 minutes INGREDIENTS 1 tablespoon A Taste of Thai Red or Yellow Curry Paste 1-13. rice noodles or rice. Stirring. Line a heavy pan with aluminum foil. peeled and sliced 2 limes 2 lbs cod Oil for brushing cod 1. 4. Broil until done. 5. Squeeze 1/2 lime into sauce and stir. Serve remaining sauce on the side.Cod with Curried Onion Sauce This easy recipe makes ordinary cod extraordinary. In a saucepan over a medium-high heat add curry paste and 1/4 can coconut milk.5 oz can A Taste of Thai Coconut Milk 1 large onion. when fish is opaque and flakes easily with a fork. Bring to a boil and cook 5 minutes or until onions are soft. Preheat broiler. It’s also a delicious sauce to spoon over chicken. cook until curry is dissolved and smooth. 2. Squeeze remaining half of lime over cod along with a few tablespoons of curry sauce. Garnish with last lime (cut into wedges). Add rest of coconut milk and onion. Salt and pepper to preference. Place on platter and cover with desired amount of sauce. While sauce is cooking lightly brush cod with oil. 3. CURRY 7 A TA S T E O F T H A I .

diced Optional: Chopped cilantro or parsley. Stir in tomatoes and cook until heated through. 2. Sprinkle with cilantro or parsley and serve as is. In a large skillet. YIELD DIRECTIONS 2 to 4 servings TIME 15 minutes INGREDIENTS 4 tablespoons butter 1 tablespoon and 1 teaspoon A Taste of Thai Yellow Curry Paste 1 large onion. peeled and deveined 1 large tomato. heat butter until it begins to foam. Add onions and sauté until just tender. CURRY 8 A TA S T E O F T H A I . Add Yellow Curry Paste and cook until dissolved and bubbly. 3. cooked A Taste of Thai Jasmine Rice 1. diced 1 lb large raw shrimp. Add shrimp and sauté until they turn pink. or with a side of Jasmine Rice.Frank’s Favorite Shrimp with Yellow Curry The boss’s favorite recipe. Flavorful and easy to prepare.

Turn over after 30 minutes. Cool. Place steak in a size appropriate dish. Pour cooled marinade over steak and marinate 1 hour. Bring marinade to a boil and actively simmer for 5-7 minutes. 3. Mix until the curry paste is completely dissolved. Reserve marinade and grill or broil steak until done. soy sauce and ginger. soy sauce.Grilled Red Curry Steak The combination of A Taste of Thai Red Curry Paste. combine Red Curry Paste. 2. 4. stirring frequently. In a small saucepan. and ginger makes this steak irresistible. CURRY 9 A TA S T E O F T H A I . brown sugar. Bring to a boil over a medium heat. Serve marinade on the side as a dipping sauce. YIELD DIRECTIONS 4 servings TIME Time to mix marinade: 5 minutes Time to marinate: 60 minutes INGREDIENTS 1 tablespoon A Taste of Thai Red Curry Paste 3/4 cup dark brown sugar 3/4 cup soy sauce 1 tablespoon grated ginger 1 1/2 lbs flank or skirt steak 1.

Stir frequently. 3. stirring occasionally. then simmer for 2 minutes. YIELD DIRECTIONS Serves 6 TIME 25 minutes INGREDIENTS 1 1/2 lbs boneless. Add the cilantro and ginger.5 oz can A Taste of Thai Coconut Milk or Lite Coconut Milk 1 red onion. cutting against the grain so it will remain tender. 5. Set aside. Add the lime juice mixture and sliced chicken. until Curry Paste is dissolved and mixture is bubbling. Add the rest of the Coconut Milk. skinless chicken breasts 2 tablespoons lime juice 2 tablespoons A Taste of Thai Fish Sauce. CURRY 10 A TA S T E O F T H A I . add Curry Paste with 1/2 can of the Coconut Milk. then reduce heat to medium and simmer for 5 minutes. 2. thinly sliced ginger *or try with our A Taste of Thai Panang or Red Curry Pastes 1. Stir and cook 1 to 2 minutes more or until the chicken is cooked. sliced 1 red bell pepper. or salt to taste 1 tablespoon brown sugar 1 tablespoon A Taste of Thai Green Curry Paste* 1-13. If serving with rice. Fish Sauce and brown sugar.Green Curry Chicken with Ginger Serve with A Taste of Thai Jasmine Rice for a quick and complete Thai dish. Serve over Jasmine Rice. 6. 8. Bring to a boil. Slice chicken into thin strips. 4. Set aside. In a small bowl . In skillet over medium high heat. Bring to a boil. onions and bell pepper. cored and sliced 1/4 cup chopped cilantro or basil 2 tablespoons peeled. mix together the lime juice. start rice to cook while preparing rest of meal. 7.

heat oil. YIELD DIRECTIONS 8 cups TIME 20 minutes INGREDIENTS 1 tablespoon olive oil 1/2 cup minced onion 1 tablespoon A Taste of Thai Red Curry Paste* 1-28 oz can peeled whole Italian plum tomatoes 1-13.Coconut Curry Tomato Soup Canned tomatoes. stirring occasionally. 3. until shrimp is just tender. Blend or process tomatoes until smooth and add to sauce pan. start with 2 teaspoons A Taste of Thai Red Curry Paste. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer. A Taste of Thai Coconut Milk and Red Curry Paste make a convenient and intriguing soup. lime juice and basil. CURRY 11 A TA S T E O F T H A I . In a medium sized non-aluminum sauce pan. Cook over a medium heat until onions are soft and curry is dissolved.5 oz can A Taste of Thai Coconut Milk. Add shrimp or tofu. 2. onion and Red Curry Paste. Cook. 1. Serve with or without rice. sugar. Regular or Lite 1-15 oz can straw mushrooms 1/2 pound fresh or uncooked frozen shrimp (peeled and deveined). or firm tofu (drained & cubed) 2 tablespoons brown sugar 2 tablespoons fresh lime juice 2 tablespoons fresh basil *Optional: For those who like less heat.

combine Red Curry Paste with Coconut Milk. Simmer until scallops are cooked.Red Curry Scallops with Pineapple Pineapple adds perfect sweetness to A Taste of Thai Red Curry Paste. Serve over A Taste of Thai Jasmine Rice. drained 2 lbs sea or bay scallops 1. sugar. In a large skillet over medium heat. lemon juice and vinegar. Serve hot over Jasmine Rice. about 3-5 minutes. 4. YIELD DIRECTIONS 4 Servings INGREDIENTS 1 tablespoon A Taste of Thai Red Curry Paste 1-13. Stir in Fish Sauce. 6. Add scallops and pineapple.5 oz can A Taste of Thai Lite Coconut Milk 2 tablespoons A Taste of Thai Fish Sauce 2 tablespoons sugar 1/4 cup lemon juice 1/4 cup white vinegar 1-16 oz can pineapple chunks. 5. CURRY 12 A TA S T E O F T H A I . Simmer for 2 minutes. 2. Bring to a boil. Check bay scallops sooner. 3. Simmer until an oil forms on surface. 7.

1. In a large skillet heat oil over a high heat. Sauté until vegetables begin to soften.5 oz can A Taste of Thai Coconut Milk 3 cups cooked turkey meat.Turkey and Mushroom Curry For an authentic Asian flavor. 2. sliced Baby Bella’s (or mushrooms of choice). Add onions and carrots. Sauté 2-3 minutes and add curry. Add mushrooms and Fish Sauce. Cook until curry is dissolved and fragrant. peas. Serve hot over A Taste of Thai Jasmine Rice. CURRY 13 A TA S T E O F T H A I . Add turkey. peeled and sliced 1-10 oz box. cut into bite size pieces 1 cup frozen peas 1 tablespoon fresh lime juice 1 teaspoon brown sugar *Note: A Taste of Thai Red or Yellow Curry may be substituted for the Panang. or salt to taste 1 tablespoon and 1 teaspoon A Taste of Thai Panang Curry Paste* 1-13. give your turkey leftovers a twist with A Taste of Thai Panang Curry. 3. YIELD DIRECTIONS 4 servings TIME 10 minutes to assemble 15 minutes to cook Total time: 25 minutes INGREDIENTS 2 tablespoons oil 2 small onions. rinsed 2 teaspoons A Taste of Thai Fish Sauce. (approx 12-14 oz) peeled and cut into crescents 2 medium carrots. lime juice and sugar. Stir to combine. Pour in Coconut Milk and bring to a boil.

A. Inc.388.0830 • AndreProst.com . 680 Middlesex Turnpike• P.S. Phone: 860.388.O. CT 06475 U. Box 835.QUALITY FOODS SINCE 1923 © Copyright 2011 Andre Prost. Old Saybrook.0838 / 800.0897 • Fax: 860.243.

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