Since this Thai-influenced recipe calls for lager, a Thai lager would be
Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
Stir in the soy sauce, fish sauce and basil leaves.
Serve with plain rice and lime wedges for squeezing over.
In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle.
Add the curry paste, sugar and fish sauce, cook for 3 minutes.
Add the pork and stir fry for 6 minutes.
Add the coconut milk and simmer for 5 minutes.
Add the aubergine and lemon grass, cook for 5 minutes.
Serve with rice or noodles and garnish with the sliced chilie.
boil.
Wipe the aubergine and cut it into thick
Set aside.
Combine 'pad Thai sauce' ingredients together in a
Add the 4 oz. of Thai curry paste and mix well
ntil browned.
Add the aubergine and bamboo and continue to
owl.
Cut the eggplant (aubergine) into 6 slices lengthways; discard
inely chopping the mushrooms and aubergine, so they're about 1
nfused Vinegar:
Place fresh Thai Basil and place it in
br>Add the prepared Pad Thai sauce, stir in well, pull
ew Recipes:
Read the recipe ALL the way through before
t out.
In this recipe, pre-ground pepper, particularly pre
rice vinegar
2 Tablespoon Thai Sweet Chili Sauce
1
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
Aubergine and Cumin Charlottes with Tomato
This is the basic rice recipe and can be used any
o use.
Combine all Thai mayo ingredients and whisk. (There
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.
then add the 2 tablespoons Thai red curry paste , turmeric, ground