Add the 4 oz. of Thai curry paste and mix well
esame seeds and serve with hot jasmine rice.
(IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO
ish sauce, soy sauce, and Thai-style chili sauce!
he coconut milk, cilantro and Thai basil.
Pour over the
Place pad Thai sauce ingredients in small sauce
Add water and coconut milk to pot and whisk.
Add salt.
Bring to the boil.
Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
Reduce the heat to a simmer for 10-15 minutes.
Strain of the big pieces.
Add mushrooms and jalapeno peppers.
Cook for 5 minutes.
Add shrimp and cook till shrimp is done.
Add green onions and lime juice.
Cook for 5 minutes.
Garnish with coriander leaves or thai basil.
Prepare a medium-hot fire in a charcoal grill
I heated a black iron skillet with grill lines on high heat, on the stove! When really hot place two mini cobs on pan and rotate until evenly blackened. Plate them and brush all sides with spicy hot Thai mayonnaise. Enjoy your new favorite food!
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aper kitchen towel.
Serve with a Thai dipping sauce**There several recipes
trainer) into the hot oil and ladle over hot oil until the
In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.
rated parmesan.
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Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
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owls, over noodles.
Pour hot broth over noodles & veggies
se cheesecloth, or a clean kitchen cloth. To clean and thaw
Soak the chilies in hot water for about 15 minutes
edium-high heat. Add the Thai red curry paste. Stir-fry
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeno. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and ...