then add the 2 tablespoons Thai red curry paste , turmeric, ground
*NOTE: Thai curry paste available at Asian
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edium-high heat. Add the Thai red curry paste. Stir-fry
but not smoking, add the Thai Red Curry Paste and stir
rown sugar. Set the pad Thai sauce aside.
In a
Put the coconut milk and stock in a medium sized pot
dd the coconut milk and stock and bring to a boil
t aside.
Combine 'pad Thai sauce' ingredients together in a
Heat the stock, add the lime leaves, lemon
erve with a Thai dipping sauce**There several recipes on the site
br>Add palm sugar, chicken stock, and coconut milk then turn
In a soup pot, combine stock, 1/2 can of coconut
br>Add the sweet pepper, stock, fish sauce and lime juice
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
To make the Thai pickles, bring sugar, vinegar, salt
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large saucepan- combine the stock, lemongrass pieces, galangal, whole lime
o make soup: Bring chicken stock to boil, add ginger, lemongrass
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.