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edium-high heat. Add the Thai red curry paste. Stir-fry
*NOTE: Thai curry paste available at Asian
erve with a Thai dipping sauce**There several recipes on the site
then add the 2 tablespoons Thai red curry paste , turmeric, ground
Pad Thai:.
Soak rice noodles in
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In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
Cook for five minutes, stirring the curry into the coconut milk.
Add squash, 2 tbs. butter and salt; mix to combine.
Add maple syrup to taste.
Butter small gratin dishes or a large casserole.
Spoon mixture into dishes and dot with remaining butter.
Broil for 3-4 minutes.
lace one of the pie dishes upside down on the pastry
aste.
Butter small gratin dishes or a large casserole.
Puree ingredients in blender or food processor.
Store in sealed container in refrigerator.
Serve as a table condiment for Thai and other Asian dishes.
and toss in their individual dishes ( a large soup bowl or
arm along with the other dishes with steamed rice.
Combine all ingredients in a small saucepan and bring to a boil.
Reduce heat to very low, cover and simmer for 45 minutes to 1 hour, or until sauce is thickened.
Taste and adjust seasonings as necessary.
Transfer to small dipping dishes.
erve warm along with other dishes and steamed rice.
repared sauce into individual serving dishes and set aside.
To
t aside.
Combine 'pad Thai sauce' ingredients together in a
issolved. Add the garlic and Thai chiles to the mixture and
nfused Vinegar:
Place fresh Thai Basil and place it in
caramelised.
next, prepare the thai red curry sauce. in a