ntil ready to serve.
Thai Coconut Curry Noodles:
Place the
ew Recipes:
Read the recipe ALL the way through before
cook 1 minute.
Add coconut milk, water, and salt, and
hiles works fine. The original recipe called for 2 seeded chopped
In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
Saute the chicken until cooked through.
Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
Serve over hot cooked basmati or white rice.
(I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
irections, substituting 1/2 cup coconut oil for butter. Divide batter
br>Combine dried coconut and boiling water; let steep
stirring, until fragrant. Add the coconut milk, fish sauce, lime juice
reeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil
Preheat oven to 180\u00b0C.
In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
Next layer your frozen vegetables on top of the rice layer.
Now place your thawed fish fillets on top of the vegetables.
Pour pad thai and coconut mixture over top.
Place in oven for 45-50mins or until fish tests done and vegetables are cooked.
In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
he curry mix to the coconut milk and mix well well
fish sauce and thai spices (I like Penzeys Thai Sate seasonings) and
nd combine with crumbs and coconut in bowl. (Tip: easiest to
he sugar, salt, oil, coconut milk and coconut extract.
Add the
br>Add the prepared Pad Thai sauce, stir in well, pull
Chop up any veggies you like.
Blend all of the soup ingredients.
Pour the soup over the chopped veggies - ENJOY!
f desired.
Meanwhile, toast coconut if necessary.
Using a
udding mix (not instant) by recipe except add 1 lemon sliced
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!