Set aside.
Combine 'pad Thai sauce' ingredients together in a
t out.
In this recipe, pre-ground pepper, particularly pre
Add the 4 oz. of Thai curry paste and mix well
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
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!
This is the basic rice recipe and can be used any
Since this Thai-influenced recipe calls for lager, a Thai lager would be
then add the 2 tablespoons Thai red curry paste , turmeric, ground
or recipe link).
# Sprinkle with fresh basil and serve with Thai
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.
set aside.
To make Thai chicken: Cook the chicken in
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
ry.
Note: This whole recipe can be cut in half
Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
ut condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced
With a mortar and pestle, grind together ground peppercorns and garlic. Add cilantro and work into a paste. Stir in soy sauce (or fish sauce) and vegetable oil until evenly mixed. This may, also, be done in a small food processor or food grinder. Keeps up to 4 days.
In a 1-gallon ziplock bag, combine marinade and chicken, pork or fish pieces, messaging to evenly coat; chill 1-2 hours or overnight. Please, don't forget to season with salt before grillling.
For a compatible dipping sauce, see recipe #457035.