Traditional Thai

7/27/2019 Traditional Thai

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Traditional Thai FavoritesR E C I P E S

Q U A L I T Y F O O D S S I N C E 1 9 2 3A T A S T E O F T H A I . C O M


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T R A D I T I O N A L T H A I F AV O R I T E S A T A S T E O F T H A I2

I N D E X

Chicken SatayA Thai restaurant favorite that is easy to make athome.

Galloping Horses (Ma Ho)Ma Ho, a popular Thai hors doeuvre, is a spicymeat mixture usually served in tangerine segments.

We made it into easier nger food by lling endiveleaves.

Laab - Ground Beef SaladThis refreshing salad can be used as a starter courseserved in lettuce leaves, or as a main course. Itsa Thai mainstay and perfectly balances avors socommon in Thai cooking.

Green Papaya Salad (Som Tum)This popular salad is one of the most loved dishes

in Thai cuisine. Its the perfect prelude to any Thaientre. Best of all, its low fat and packed full withavor!

Coconut Ginger Soup with ChickenGalanga ginger and lemon grass avorcombinations make Tom Ka Gai one of Thailandsmost popular soups.

Spicy Ginger BeefFreshly grated ginger adds a peppery heat to the

Red Curry Paste and Sweet Red Chili Sauce. Allthree heats combined give this beef entre rich andcomplementary avors.

Pad Thai with ShrimpA classic Thai dish.

Red Curry ChickenWe like to serve this traditional curry withsteamed Jasmine Rice.

Noodles with Pork and Kale (Mee Sa-pam)This recipe is a specialty from Phuket, thesouthern part of Thailand.

Sticky Rice with MangoOur aromatic Jasmine Rice makes this classic Thaidessert easier to prepare and every bit as delicious.

Coconut SyrupThe perfect match for our sticky rice or banana

pancakes.

Bananas in Coconut MilkA Classic Thai Dessert


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I N T R O D U C T I O N

A TASTE OF THAIA Taste of Thai is a lineof authentic Thai products, including: seasonings,

sauces, coconut milks, curry pastes and riceproducts imported direct from Thailand. Allproducts are gluten-free and all of our items aredelicious!

Thank you.

Odense Quality baking ingredients imported fromDenmark. Odense Almond Paste adds rich avorto some of your favorite recipes. Odense Marzipantaps your creative side and lets you decorate for alloccasions.

Notta PastaThese delicious noodles, made fromrice, better absorb the avors of the sauces andseasonings used in your favorite dishes! And,theyre gluten free.

Q U A L I T Y F O O D S S I N C E 1 9 2 3

atasteofthai.com

odense.com nottapasta.com


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Y I E L D

30 - 35 satays

T I M E

Assembly time: 20 minutesGrilling time: 6 minutes

I N G R E D I E N T S

1-3.5 oz box A Taste of Thai Spicy Peanut Bake,both inner envelopes1 1/2 lbs boneless, skinless chicken breast, cut intothin bite size piecesOil for grilling

T O O L S & E Q U I P M E N T

30-35 6 bamboo skewers

D I R E C T I O N S

1. Soak bamboo skewers in water 1-2 hoursbefore grilling to prevent skewers fromburning.

2. Preheat grill to a medium high heat. Rubgrill racks with oil before grilling for carefreeturning of chicken.

3. Pour Spicy Peanut Bake into gallon size zip-lock bag. Add chicken and shake until evenlycoated. Thread chicken onto skewers.

4. Grill chicken 3 minutes on each side or untildone.

N O T E :

For an authentic dipping sauce, prepare our ATaste of Thai Peanut Sauce Mix according todirections and enjoy the raves! It takes a mere 4minutes to make this popular, spicy-sweet sauce.

Chicken Satay

A Thai restaurant avorite that is

easy to make at home.


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Y I E L D

22-26 pieces, depending on size of endive leaves.

T I M E

20 minutes


1 tablespoon canola or olive oil1/2 cup minced onion4 large cloves garlic, minced1 tablespoon and 1 teaspoon A Taste of Thai RedCurry Paste1-8 oz can crushed pineapple (in its own juice)1 teaspoon cornstarch1 lb lean ground pork or turkey1 tablespoon A Taste of Thai Fish Sauce1 tablespoon light brown sugar1/2 cup dry roasted peanuts, roughly chopped(extra for garnish)2 tablespoons minced cilantro (extra for garnish)

2 or 3 large endives, leaves separated and washed

D I R E C T I O N S

1. Heat oil in a large non-stick skillet over amedium-high heat. Add onion and garlic.Cook 1-2 minutes. Add Red Curry Paste andstir until dissolved and fragrant.

2. Drain pineapple well, reserving juice. Whiskcornstarch into juice until dissolved and setaside.

3. Add pork or turkey, Fish Sauce, sugar andpineapple to skillet. Stir-fry until meat iscooked through and no longer pink, about 6minutes. Stir in peanuts, cilantro and reservedjuice. Saut 1-2 minutes, or until combinedand sauce is thickened. Remove from heat.

4. Fill endive leaves with meat and pineapplemixture. Garnish with extra chopped peanutsand cilantro if desired, and serve immediately.

Galloping Horses

(Ma Ho)Ma Ho, a popular Thai horsdoeuvre, is a spicy meat mixture

usually served in tangerine segments.

We made it into easier fnger ood by

flling endive leaves.


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Laab - Ground

Beef SaladThis rereshing salad can be usedas a starter course served in lettuce

leaves, or as a main course. Its

a Thai mainstay and perectly

balances avors so common in Thai

cooking.

Y I E L D2-4 main course servings, 8 appetizers

T I M E

25 minutes to assemble20 minutes to cookTotal time: 45 minutes


2 tablespoons A Taste of Thai Jasmine Rice(uncooked) or white rice1 lb ground beef (ground pork or turkey may besubstituted)4 tablespoons lime juice, divided (about 3-4 limes)1-2 tablespoons *A Taste of Thai Fish Sauce1/2 cup thinly sliced shallots2 teaspoons minced fresh ginger4 scallions (green onions), chopped1/4 cup chopped mint leaves, plus whole leaves forgarnish2 tablespoons chopped cilantro2 tablespoons A Taste of Thai Garlic Chili PepperSauce

2 teaspoons light brown sugarLettuce leaves

* This is authentically a salty dish, so we suggestFish Sauce beginners start with one tablespoonand add more to taste.

T O O L S & E Q U I P M E N T

Spice grinder or blender

D I R E C T I O N S

1. Toast rice in a dry skillet (no oil) overmedium-high heat. Cook rice, shaking panfrequently until rice turns golden, about 8minutes.

2. While rice is toasting, combine beef, 3tablespoons of the lime juice, Fish Sauce,shallots and ginger in a bowl.

3. When rice is golden, pour on plate to cool. Insame skillet over high heat, add beef mixture.Cook, breaking meat into small pieces, about5-7 minutes or until cooked through. Removefrom heat.

4. Add remaining tablespoon of lime juice,scallions, mint, cilantro, Garlic Chili PepperSauce and sugar to meat. Mix well.

5. Add cooled rice to spice grinder or blender,and grind into a sandy powder. Add to meatmixture and mix well.

6. Spoon laab into a serving bowl lined with

lettuce leaves, or serve on individual leavesfor a pretty presentation. Garnish with wholemint leaves.


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Green Papaya

Salad (Som Tum)This popular salad is one o the mostloved dishes in Thai cuisine. Its the

perect prelude to any Thai entre.

Best o all, its low at and packed

ull with avor!

Y I E L D

4-6 servings

T I M E

30 minutes to assemble30 minutes to marinate60 minutes total timeI N G R E D I E N T S

2 1/2 tablespoons lime juice (2 limes)2 1/2 tablespoons brown sugar1 tablespoon A Taste of Thai Garlic Chili PepperSauce1 tablespoon A Taste of Thai Fish Sauce1 1/2 lbs green papaya* (5-6 cups shredded)15 cherry tomatoes, halved1 tablespoon chopped cilantro3 tablespoons chopped honey roasted or dryroasted peanutsCrisp iceberg or romaine lettuce leaves

*If green (unripe) papaya is not available in yourmarket or climate, it can be bought at an Asian orIndian grocery store.

D I R E C T I O N S

For dressing:1. In a small bowl mix lime juice, sugar, Garlic

Chili Pepper Sauce and Fish Sauce. Whiskuntil sugar is dissolved.

For salad:1. Peel papaya, seed and cut into quarters. Slice

into thin match stick pieces, or grate on amandoline. Place 1/3 of sliced papaya in aheavy zip lock type bag. Using the smoothside of a meat pounder (or rolling pin) poundpapaya to soften. Add to bowl and repeat withremaining papaya.

2. Add tomatoes, cilantro and dressing. Toss tocombine and let sit 30 minutes to avor. Justbefore serving add peanuts and toss. Serveon a bed of chopped lettuce or in individuallettuce leaves.


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Coconut GingerSoup withChickenGalanga ginger and lemon grass

avor combinations make Tom Ka

Gai one o Thailands most popular

soups.

Y I E L D

4 Servings

T I M E

15 minutesI N G R E D I E N T S

1/2-2.1 oz box A Taste of Thai Coconut GingerSoup Base, 1 inner envelope1-13.5 oz can A Taste of Thai Coconut Milk1 lb boneless chicken breasts, cut into thin strips1-14.5 oz can chicken brothGarnish: chopped cilantro or parsley

D I R E C T I O N S

1. In medium saucepan, combine 1 innerenvelope Coconut Ginger Soup Base andCoconut Milk over high heat. Bring to a boil.

2. Add chicken, return to a boil while stirring.Cook for 2 minutes, stirring occasionally,until chicken is cooked through.

3. Add chicken broth, return to a boil while

stirring. Remove from heat. Garnish withcilantro or parsley.

T I P :

For an added Thai touch, season to taste withone teaspoon A Taste of Thai Fish Sauce and limejuice, when you add the chicken broth.


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Spicy Ginger

BeefFreshly grated ginger adds a pepperyheat to the Red Curry Paste and

Sweet Red Chili Sauce. All three

heats combined give this bee entre

rich and complementary avors.

Y I E L D

4 servings

T I M E

20 minutes to assembleI N G R E D I E N T S

2 tablespoons oil1 lb sirloin steak tips or skirt steak, thinly sliced2 tablespoons fresh grated ginger, dividedSalt1 tablespoon A Taste of Thai Red Curry Paste1 large onion, sliced (about 2 cups)2 red or orange bell peppers, sliced (about 2 cups)3 tablespoons A Taste of Thai Sweet Red ChiliSauce2 tablespoons soy sauce1/4 cup chopped basilOptional: cooked A Taste of Thai Jasmine Rice

D I R E C T I O N S

1. Heat oil in a large skillet over high heat. Addbeef and one tablespoon of the ginger. Salt totaste and stir-fry until meat is barely cooked.With a slotted spoon, remove beef to a bowl,draining oil back into skillet.

2. Add Red Curry Paste and onion to oil.Stirring, cook until curry is dissolved and

fragrant. Add peppers and remaining ginger.Stir-fry until vegetables are tender crisp.3. Add Sweet Red Chili Sauce and soy sauce

to vegetables. Stir to combine. Pourreserved meat, with accumulated juicesinto skillet. Cook until meat is just heatedthrough. Add basil and mix until combined.Serve immediately. Jasmine rice is a niceaccompaniment with this entre.


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Pad Thai with

ShrimpA classic Thai dish.

Y I E L D

2-4 Servings

T I M E

15 minutes to assemble12-15 minutes to cookTotal Time: 30 minutesI N G R E D I E N T S

1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles4 tablespoons vegetable oil, divided1 egg, beaten1/2 lb (8 oz) raw shrimp, peeled and deveined(may substitute chopped chicken or pork)4 scallions, chopped1/2 cup coarsely chopped peanuts1-3.25 oz box A Taste of Thai Pad Thai Sauce2 cups bean sproutsCilantro and lime wedges for garnish

D I R E C T I O N S

1. Soak Rice Noodles according to directions forsaut on box.

2. Heat 2 tablespoons vegetable oil in wok orlarge skillet over medium-high heat.

3. Add egg. Scramble lightly, about 20 seconds.4. Add shrimp or meat. Stir-fry until cooked

through.

5. Add remaining vegetable oil. Add drainednoodles. Stir-fry 4-7 minutes until rm buttender.

6. Add scallions, peanuts and Pad Thai Sauce.Stir-fry about 1 minute. Stir in bean sprouts.

7. Serve hot, garnished with cilantro and limewedges.


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Red Curry

ChickenWe like to serve this traditionalcurry with steamed Jasmine Rice.

Y I E L D

Serves 2-4

T I M E

Prep time: 15 minutesCook time: 10 minutesTotal time: 25 minutes


1 tablespoon vegetable oil1 tablespoon A Taste of Thai Red Curry Paste1 lb skinless, boneless chicken breasts, thinly sliced1-13.5 oz can A Taste of Thai Coconut Milk1 red bell pepper, cored and sliced1 bunch scallions, chopped2 teaspoons A Taste of Thai Fish Sauce2 teaspoons lime juice2 teaspoons brown sugar1/2 cup loosely packed fresh basil leavesCooked A Taste of Thai Jasmine Rice

D I R E C T I O N S

1. Heat oil in a large skillet on medium-highheat.

2. Add Curry Paste and stir until bubbling.3. Add chicken and brown on both sides.4. Add Coconut Milk, bell pepper, scallions, Fish

Sauce, lime juice, brown sugar and basil.5. Simmer until chicken is cooked.6. Serve with Jasmine Rice.


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Noodles with

Pork and Kale(Mee Sa-pam)This recipe is a specialty rom

Phuket, the southern part o

Thailand.

Y I E L D

4 servings

T I M E

25 minutes to prep10 minutes to cookTotal time: 35 minutes


1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles2 scant tablespoons A Taste of Thai Fish Sauce2 tablespoons brown sugar2 tablespoons ketchup1 tablespoon soy sauce1 tablespoon fresh lime juice2 tablespoons oil1 tablespoon minced ginger1 tablespoon minced garlic1 lb pork loin, thinly sliced4 cups kale, cut into thin strips

*Optional garnish: 2 tablespoons toasted sesameseeds

D I R E C T I O N S

1. Soak Rice Noodles according to boxdirections.

2. In a small bowl mix together Fish Sauce,brown sugar, ketchup, soy sauce, and limejuice. Set aside.

3. Add oil to a large skillet and heat over amedium high heat. Add ginger and garlic.Cook one minute or until fragrant. Add porkand stir-fry until just cooked (meat will turnopaque).

4. Add reserved Fish Sauce mixture to meat andcombine. Cook one minute. Drain noodlesand add to meat. Stir-fry noodles untilcovered with sauce and just tender (al dente).

5. Add kale. Stir-fry until it turns dark green andis combined with ingredients. Sprinkle withsesame seeds if desired. Serve immediately.


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Sticky Rice with

MangoOur aromatic Jasmine Rice makesthis classic Thai dessert easier to

prepare and every bit as delicious.

Y I E L D

Serves 4

T I M E

1 hourI N G R E D I E N T S

1 cup uncooked A Taste of Thai Jasmine Rice1-13.5 oz can A Taste of Thai Coconut Milk2/3 cup sugar1/2 teaspoon salt2 ripe mangoes

D I R E C T I O N S

1. In a medium saucepan bring 1 3/4 cups ofwater to a boil. Add the rice and briey stir.Reduce heat to low and cover. Simmer 15minutes or until water is just absorbed.

2. Meanwhile in a small saucepan, combineCoconut Milk, sugar and salt. Boil for 3minutes, stirring frequently. Remove fromheat.

3. Add the hot Coconut Milk sauce to thecooked rice. Stir until mixed.

4. Lightly press plastic wrap onto mixture insaucepan to cover. Let rest 30 minutes at roomtemperature.

5. Peel and slice the mangoes.6. With large spoon or ice cream scoop, spoon

the sticky rice onto plates and garnish withmango slices.

F O O T N O T E

If desired top with coconut syrup, see ourCoconut Syrup recipe (page 14).


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Coconut SyrupThe perect match or our sticky riceor banana pancakes.

Y I E L D

1 1/2 cups

T I M E

15 minutesI N G R E D I E N T S

1-13.5 oz can A Taste of Thai Coconut Milk1/2 cup confectioners sugar, rmly packed

D I R E C T I O N S

1. In a medium saucepan, mix Coconut Milkwith sugar. Stirring constantly, bring to a boil.

2. Reduce heat and simmer, stirring frequentlyuntil reduced to 1 1/2 cups of syrup (about 10to 15 minutes).

3. Cool to lukewarm and serve, or refrigerate forlater. Coconut syrup will keep in refrigerator

for one week.


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Bananas in

Coconut MilkA Classic Thai Dessert

Y I E L D

Serves 4

T I M E

15 minutes


4 medium bananas, not overripe1-13.5 oz can A Taste of Thai Coconut Milk1/2 cup sugar1/4 teaspoon salt1/4 teaspoon nutmeg

D I R E C T I O N S

1. Peel bananas and cut into diagonal pieces,about 2 each.

2. Cut each piece in half lengthwise.3. In a medium saucepan over high heat, whisk

together the coconut milk, sugar, salt andnutmeg.

4. Bring to a boil, stirring constantly. Reduce

heat and add bananas, being careful not tosplash yourself.5. Simmer for two minutes, until bananas are

just heated through.6. Serve warm in individual bowls, with a dash of

nutmeg on top.


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680 Middlesex Turnpike P.O. Box 835, Old Saybrook, CT 06475 U.S.A.

Ph 860 388 0838 / 800 243 0897 F 860 388 0830 A d P

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