Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
ish.
Take approx a dessert spoon full of the fish
fter use.
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edium-high heat. Add the Thai red curry paste. Stir-fry
*NOTE: Thai curry paste available at Asian
then add the 2 tablespoons Thai red curry paste , turmeric, ground
ook the pork).
For best flavor let cool and then
auce, fish sauce and sweet Thai chili sauce and stir to
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
Thai Peanut Sauce Preparation: Place the
oup bowl (flat bowl is best). Ladle about 1 cup of
owl or deep plate is best) until the ingredients are evenly
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
venly cooked and look their best.
Correct the seasoning: Taste
but fragrant jasmine rice is best with any Thai dish.
ays in the fridge for best results.
A few hours
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
0 minutes.
Pour into dessert glasses and serve warm. Serves
Preheat oven to 375.
Saute the bacon til brown, then drain the bacon, reserving some of the drippings. Add your red onion and green pepper til onion is translucent and both are tender. Drain off drippings. Drain the juices from one can of pork and beans, then empty contents of both cans into baking dish. Mix beans with the fried onion, bacon bits, and green pepper. Add mustard, BBQ sauces, thai chili sauce, brown sugar, and cajun seasoning. Mix well. Bake for 40 minutes.