Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
combine the ingredients in a food processor and pulse to form
est, and spices in a food processor with 1/2 tsp
nto chunks, put in your food processor with the rest of
then add the 2 tablespoons Thai red curry paste , turmeric, ground
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mmulsion blender or a mini food processor to chop everything up
ggs to rice.
Grind Thai chile peppers and garlic together
*NOTE: Thai curry paste available at Asian
t aside.
Combine 'pad Thai sauce' ingredients together in a
resh basil and serve with Thai chili sauce. Enjoy!
f the peanuts, in a food processor or blender and pulse
eaves, garlic and chiles in food processor until finely chopped, 6
ust a serving of steamed Thai jasmine rice, or together with
ish sauce, soy sauce, and Thai-style chili sauce!
In a food processor, combine cannellini beans, tofu, bread, onion, herbs, teriyaki sauce, egg and garlic. Process until smooth. Add flour and process until combined.
Heat oil in a medium frying pan over high heat. Place egg rings in pan then spoon tofu mixture inside. Cook over medium heat for 2-3 mins per side, or until firm and golden. Drain on paper towels. Repeat with remaining tofu mixture.
To make Thai salsa, combine all ingredients in a small bowl and toss to combine.
Serve patties topped with Thai salsa and salad on the side.
ggs, panko, soy sauce, and Thai chili sauce. Break up the
egrees.
Mix mayonnaise and Thai chili sauce.
Both the
ith about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon