Combine all ingredients in a bowl and mix until thoroughly blended.
Store in airtight container up to two weeks.
Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.
ish.
Take approx a dessert spoon full of the fish
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edium-high heat. Add the Thai red curry paste. Stir-fry
*NOTE: Thai curry paste available at Asian
then add the 2 tablespoons Thai red curry paste , turmeric, ground
br>To eat in the traditional Thai manner, roll chicken in lettuce
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f half-and-half.
Traditional Variation: Substitute coconut milk or
ed food coloring (optional, though traditional). Cover, steeping until tepid.
hours.
Using a traditional Thai rice steamer boil water in
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
0 minutes.
Pour into dessert glasses and serve warm. Serves
t aside.
Combine 'pad Thai sauce' ingredients together in a
o serve.
Garnish your dessert with one of the above
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
arge skillet. Add garlic and thai chilies and cook about 1
br>Add the prepared Pad Thai sauce, stir in well, pull