Recipezaar: Cuisine,Thai recipes

Authentic Thai Red Curry Paste

Fri, 08 May 2009 02:30:39 -0400

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste. -- posted by Kookaburra

Thai Koli Kulambu (Chicken With Gravy)

Mon, 18 May 2009 14:36:35 -0400

A delicious full-flavored spicy but not hot curry dish that is easy to prepare. Tamarind paste is available at Asian groceries - it keeps FOREVER in the fridge. Try using freshly ground cumin & coriander for most excellent taste. Coriander seed really loses its flavor fast when ground; I was amazed at the flavor difference the first time I ground coriander seed myself - totally different from the bottled ground stuff. Reduce the fat by skinning the chicken parts if you wish though a bit of fat off the thighs is a nice flavor in the stew. Gratefully received from D M from gourmet-recipes-from-round-the-world. -- posted by Buster's friend

Creamy Vanilla Coconut or Banana Ice Cream (Dairy & Soy Free

Wed, 20 May 2009 20:16:47 -0400

What rice milk frozen desserts lack in creaminess. You should like coconut because you can still taste it here in the banana free version. This dessert is served in Grenada ZWT5 an Island of the Caribbean. There, there are those who believe that the addition of spice such as cinnamon hold the secret to youthfulness. Modified from http://gnowfglins.com. -- posted by UmmBinat

Thai Chicken Soup: Easy to Prepare Without Sacrificing Flavor

Thu, 21 May 2009 02:29:34 -0400

Grandma's chicken soup has always been good for the soul, but try turning her recipe up a knotch or two with delicious Thai flavors - an excellent balance of spicy, salty, sweet and sour. Serve it up with crackers, warm crusty bread or breadsticks and you'll enjoy COMFORT IN A BOWL! -- posted by Feast Your Eyes!

Panaeng Nua - Panaeng Thai Beef Curry

Thu, 28 May 2009 15:36:46 -0400

This is a fantastic beef curry recipe from the book 'Cooking the Thai Way' by Supenn Harrison & Judy Monroe. -- posted by Um Safia

Grilled Beef With Sesame Dressing

Mon, 08 Jun 2009 02:28:07 -0400

Food & Wine Magazine, July 2006 edition. From: Chef Recipes Made Easy. Shawn Mc Clain marinates steak in a soy, ginger and chile paste for four hours. He combines these ingredients (and many others) with veal stock to make the dressing. The Easy Way they simplybrush the meat with the sesame dressing (omitting the veal stock) before grilling, then drizzle more dressing over a salad of edamame, radishes and watercress. The wine pairing is for an easy-to-find intense, berry--flavored zinfandel. We made these at my friend Luisa's house for my birthday and were they fabulous! To begin with, I wasn't convinced but after cooked - I ate my whole filet or however you say it! ;) -- posted by Manami

Shrimp Pad Thai

Mon, 08 Jun 2009 16:13:26 -0400

Pad Thai sauce is not always available, especially in Mexico, so I'm posting this recipe because it includes homemade sauce. Pad Thai sauce has a special quality, it's salty, sour, sweet and spicy. The recipe comes from The Gourmet Cookbook however I've made a few revisions. -- posted by Galley Wench

(Best Ever) Thai Chicken Curry

Wed, 10 Jun 2009 15:29:58 -0400

WOW! My Mum made this tonight out of a recipe book she owns and it is THE BEST meal I have ever had! It tastes so authentic! Please dont discount it cos its not yet rated....try it and then rate it, can guarantee this one is over 5 stars. -- posted by aussieqzine

Spicy Thai Peanut Sauce With Chicken and Rice Noodles

Fri, 12 Jun 2009 01:56:00 -0400

A quick and easy dish for lovers of spicy Thai food. The sauce works great on any Asian dish. -- posted by Jordan Elwell

Spicy Peanut Sauce

Thu, 18 Jun 2009 01:17:18 -0400

Perfect as a satay sauce, dipping meat or veggies for fondue, or using as a sauce over stir fried meats or veggies. -- posted by LMCski

Thai Fish Fillets and Shrimp in Coconut Milk

Thu, 18 Jun 2009 14:11:09 -0400

I've been making this for DH for years, I don't always follow the recipe exactly, more in theory. So you can play with it a bit. The original recipe doesn't have shrimps, but I like them, and I don't eat fish, so it works quite well. I'm guessing at the amount of shrimp/prawns, use what looks good to you. If I don't have coriander roots, I use fresh chopped leaves. From Step-By-Step Thai Cooking -- posted by Karen Elizabeth

Thai Flat Bread

Thu, 18 Jun 2009 16:10:59 -0400

like a thai pizza -- posted by Chef #1298498

Peanut Sesame Noodles

Thu, 18 Jun 2009 17:07:25 -0400

.. -- posted by Chef #1298498

Coconut Ginger Rice

Thu, 18 Jun 2009 17:09:16 -0400

.. -- posted by Chef #1298498

Thai Green Curry Paste

Sat, 20 Jun 2009 01:57:48 -0400

From my food preservation yahoo group. Thai green curry paste is surprisingly easy to make! Added to chicken or other meats, as well as seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Easily make a sumptuous curry chicken using this recipe, plus a wide range of other Thai dishes that are certain to please. Use right away, or store in the refrigerator for up to 2 weeks and use it as you need it. Much better tasting than store bought curry pastes - and much healthier too! -- posted by dicentra

Thai Salad With Peanut Dressing

Tue, 23 Jun 2009 02:01:59 -0400

Cooking Light, MAY 2009 -- posted by dicentra

Stir Fry Curried Vegetables

Tue, 23 Jun 2009 11:30:39 -0400

.. -- posted by Chef #1298498

Stir Fried Thai Chicken With Basil

Tue, 23 Jun 2009 11:47:57 -0400

.. -- posted by Chef #1298498

Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce

Wed, 24 Jun 2009 11:43:02 -0400

This recipe is just a bit different than the many other Baked Crab Rangoon appetizers already posted to the Recipezaar database, and I sure hope you enjoy this dish as much as we do. You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons. -- posted by NorthwestGal

Caramelized Tofu Goodness!

Fri, 26 Jun 2009 02:37:34 -0400

This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit. -- posted by Sharon123

Spicy Mango Halibut

Fri, 26 Jun 2009 02:46:40 -0400

This is an easy to make dish that will impress the guests. I invented it one night when just about all the ingredients were the only things left int he fridge - so I guess I can't take all the credit. -- posted by Boston Pape

Ginger Jasmine Rice

Fri, 26 Jun 2009 03:41:20 -0400

Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a microplane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it. -- posted by Gaia22

Chicken Basil Stir Fry

Fri, 26 Jun 2009 03:45:11 -0400

. -- posted by Brookelynne26

Thai Dressing

Sun, 28 Jun 2009 17:31:51 -0400

From 1001 Low Fat Recipes. This is NOT a peanut butter one. -- posted by dicentra

Green Curry With Chicken and Baby Eggplants

Sun, 28 Jun 2009 17:35:42 -0400

Recipe by Chef Arun at Arun's Thai Restaurant in Chicago, IL. One of my favorite Indian dishes! (I often modify it to be vegetarian) -- posted by hannahactually

Thai Garlic Shrimp With Lemon-Coriander Sauce

Tue, 30 Jun 2009 00:51:39 -0400

Despite the number of ingredients, this comes together quickly. Another of our family's favorites from "Simply Thai Cooking" by Wandee Young. Serves 2 as a entree, or 4 as an appetizer. -- posted by dianegrapegrower

Asian Slaw With Spicy Thai Vinaigrette

Tue, 07 Jul 2009 02:57:57 -0400

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy! -- posted by Sharon123

Asian Peanut Vinaigrette

Tue, 07 Jul 2009 14:21:35 -0400

A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy. -- posted by chefschwantz

Chicken With Coconut and Lime

Thu, 09 Jul 2009 12:15:24 -0400

Sauce can also be used with shrimp or scallops. -- posted by Brookelynne26

Easy Thai Lime Chicken

Thu, 09 Jul 2009 15:27:48 -0400

A very simple, yummy recipe -- posted by TattooedMamaof2

Green Curry Paste Thai

Fri, 10 Jul 2009 12:18:30 -0400

Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free -- posted by **Jubes**

Thai Omellete

Wed, 15 Jul 2009 01:26:33 -0400

I have been experimenting with thai flavors and I thought I would try and introduce them to breakfast dishes. This turned out alot better than I had expected. I hope you enjoy! -- posted by Octapulse

Thai Vegetable Curry

Sun, 19 Jul 2009 15:58:08 -0400

This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet. -- posted by Shuzbud

Thai Vegetarian Green Curry

Fri, 24 Jul 2009 14:06:01 -0400

I adapted this delicious green curry from a recipe I found online. When I have vegetarian guests, I often make this along side recipe #19012 Thai Zucchini for a complete meal. Feel free to add the more traditional keffir lime leaves as a replacement for the lime juice if you're able to find them. Note: cooking time will be longer if your cooking real chicken. -- posted by OwlMonkey

Creamy Lemongrass Ice Cream

Fri, 24 Jul 2009 15:36:11 -0400

I came up with this recipe because I am constantly unsatisfied with the ice cream recipes out there. They are either to rich, to egg-tasting, or too grainy. This recipe has none of those undesired qualities. This smooth and creamy ice cream combines the exotic flavor of lemongrass with the familiar texture and sweetness of ice cream. The ice cream is neither to eggy, nor too buttery in part because of the use of non-fat condensed milk and regular cream. -- posted by Timothy Sakhuja

Beef or Pork Satay Skewers

Thu, 30 Jul 2009 10:43:18 -0400

Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food. -- posted by English_Rose

Thai Pesto

Fri, 31 Jul 2009 14:09:20 -0400

You serve this pesto with a butternut/sweet potato soup with Thai red curry -- or something similar! It's so easy, and yet different! The recipe is by Diane Heierli, and it comes from the Aug 09 issue of the South African "Good Taste" magazine. It's really worth a try! It's not a big recipe -- you're supposed to make it for about 4 servings of a soup. -- posted by Zurie

Thai Coconut Milk Ice Cream

Thu, 06 Aug 2009 10:17:07 -0400

From Quick&Easy Thai by Nancie McDermott. Requires 7 c or about 4 14-ounce cans of coconut milk. Also requires ice cream maker. Time does not include freezing time, etc. -- posted by hannahactually

Paht Thai Noodles

Thu, 06 Aug 2009 10:35:12 -0400

A fresh and quick take on the traditional Thai favorite. Different from other postings on the 'Zaar, but my favorite. From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Thai Green Papaya Salad

Thu, 06 Aug 2009 11:25:00 -0400

From Quick&Easy Thai by Nancie McDermott. One of the most delicious & unique salads I've ever had! Use fresh green chilies, like Thai chilies, serranos, or jalapenos. In place of the 1 1/2 c shredded green papaya, you can use 1 c shredded green cabbage, plus 1/2 c shredded carrots. -- posted by hannahactually

Thai Spinach With Black Pepper & Garlic

Thu, 06 Aug 2009 11:25:09 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Easy, Light Coconut Rice

Thu, 06 Aug 2009 11:25:20 -0400

This recipe is so fragrant and creamy, nobody can guess that it uses chicken stock to reduce fat/calories without reducing flavor. It is mild enough to be paired with any dish yet tasty enough to be eaten on its own. You could use jasmine rice instead if you prefer. -- posted by lilsweetie

Thai Roasted Eggplant Salad With Cilantro and Lime

Thu, 06 Aug 2009 11:25:35 -0400

From Quick&Easy Thai by Nancie McDermott. Can used chopped peanuts in place of dried shrimp. -- posted by hannahactually

Sticky Rice With Mangoes

Thu, 06 Aug 2009 11:26:03 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Thai Sweet Potato Pudding Maw Gaeng

Thu, 06 Aug 2009 11:26:10 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Vegetable Green Curry

Thu, 06 Aug 2009 11:33:53 -0400

Make your own or use store-bought Thai green curry paste. Adapted from "Everyday with Rachael Ray," Summer 2009. Serve over basmati rice. -- posted by Ice Cool Kitty

Chicken Satay With Spicy Peanut Sauce (Gai Satay)

Thu, 06 Aug 2009 12:10:39 -0400

From Quick & Easy Thai by Nancie McDermott. A slightly different recipe than the other satays posted here. Can also be enjoyed with grilled tofu--or you can use chicken thighs instead of breasts. You'll need about 60 bamboo skewers, soaked in water for at least 30 minutes. Prep time does not include marinading time. -- posted by hannahactually

Thai Chicken With Fresh Basil

Thu, 06 Aug 2009 12:10:46 -0400

From Quick&Easy Thai by Nancie McDermott. Use Thai chilies, serranos, or jalapenos & fresh Thai basil in this recipe. -- posted by hannahactually

Thai Beef With Broccoli in Oyster Sauce

Thu, 06 Aug 2009 12:13:54 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Thai Shrimp Fried Rice With Pineapple

Thu, 06 Aug 2009 12:17:18 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Thai Country-Style Curry With Ground Beef and Green Beans

Fri, 07 Aug 2009 02:28:29 -0400

From Quick&Easy Thai by Nancie McDermott. Use fresh everything (basil, etc.) for best results. -- posted by hannahactually

Chiang Mai Curry Noodles

Fri, 07 Aug 2009 02:32:33 -0400

From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them. -- posted by hannahactually

Quick & Easy Thai Fried Rice

Fri, 07 Aug 2009 10:10:25 -0400

From Quick&Easy Thai by Nancie McDermott. Can use pork instead of chicken. Serve with cucumber slices, quartered lime, and/or fish sauce seasoned with hot chilies (optional). -- posted by hannahactually

Thai Shellfish Salad With Chili Dressing

Sun, 09 Aug 2009 21:39:36 -0400

This one is for the freshest big shrimp you can get - we are blessed with white ocean shrimp & green tail river shrimp to choose from.Received this lovely recipe in an email from gourmet-recipes-from-around-the-world - Thanks, Bear! -- posted by Buster's friend

Thai Chili Paste

Wed, 12 Aug 2009 10:20:46 -0400

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum. -- posted by Rhiannon&Matt.gauci

Shrimp Satay With Garlic Peanut Sauce

Wed, 12 Aug 2009 15:01:21 -0400

Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating. -- posted by Super Wifey

Thai Chicken Appetizer Skewers

Mon, 17 Aug 2009 03:15:35 -0400

This is a nutty, spicy, and citrus-fresh chicken recipe that lets you treat your family and guests to a delicious range of Thai flavors! -- posted by Feast Your Eyes!

Thai Curry Chicken Breast Saute

Wed, 19 Aug 2009 14:16:51 -0400

I created this as a side dish for Thai Style Fried Rice, recipe #281522 (by SquadLeader). The rice calls for meat and seafood, but I made it vegetarian style with broccoli. That main dish was my inspiration for this side dish. I made this dish mild but anyone can adjust the heat by adding more peppers or curry. This dish can also be served with plain Jasmine rice. -- posted by chargirl

Thai Fish Cakes

Fri, 21 Aug 2009 12:00:14 -0400

A healthier variation of the Thai styled fish cake, can easily be adapted according to preferred levels of heat. Nutritional Information Per cake Fat total 1.2 g Saturated 0.2g Fibre 0.5g Protein10.0g carbs 6.8g sugar 0.5g sodium 299mg cals (79) -- posted by Roxxy

Larb (Laab) Thai Meat Salad With Mint and Lemongrass

Mon, 24 Aug 2009 02:43:35 -0400

I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls. -- posted by MarraMamba

Thai Shrimp

Tue, 25 Aug 2009 02:26:10 -0400

Diabetic-Friendly -- posted by Lorrie in Montreal

Cashew Chicken

Thu, 27 Aug 2009 14:12:15 -0400

this is always a crowd pleaser. i bought the cookbook with this recipe while living in thailand, as recommended by a native. it is delicious. (since we are still in student mode financially, i often substitute green peppers for red and black pepper for white) to make a grand meal, i like to cook this with my vegetarian delight and sweet & sour pork/chicken. -- posted by gnet

Vegetarian Delight (Stir-Fry)

Thu, 27 Aug 2009 14:16:31 -0400

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken. -- posted by gnet

Thai Pra Ram Chicken

Sat, 29 Aug 2009 13:27:11 -0400

My husband's favorite Thai resturant serves this dish (his fave!) and he says he likes mine even better! I always serve it on top of a bed of white rice, following package directions for servings. Even my 5 year old says "this one's a keeper!" Also, the spinach can be substitued with a 2 lb. bag of stirfry veggies instead. -- posted by HappyCookingMommy

Thai Green Masala Paste (Taaza Masala)

Tue, 01 Sep 2009 13:26:55 -0400

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and corriander/cilantrol in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook. -- posted by Galley Wench

Thai Peanut Sauce

Wed, 02 Sep 2009 16:22:47 -0400

This is sooooooo yummy! I usually serve this with Thai Chicken Wraps, but my husband will put the leftover sauce on just about ANYTHING! -- posted by HappyCookingMommy

Thai Chicken Wraps

Wed, 02 Sep 2009 16:32:25 -0400

A great way to get your kids to eat some greens!!! My 5 year old son calls these "peanut butter burritos" and will easily eat a whole one all by himself. My husband and I usually double up though! :) Serve with my Thai Peanut Sauce recipe, also listed on this site. Enjoy! -- posted by HappyCookingMommy

Ginger Shrimp Pasta

Thu, 03 Sep 2009 12:06:52 -0400

Tempting Thai flavours with a pasta twist - delicious! Time does not include 30 mins marinating. Use frozen spinach instead of fresh if you wish. -- posted by English_Rose

Spicy Thai Chicken Curry

Sun, 06 Sep 2009 09:21:00 -0400

A really tangy, pick-you-up and high speed meal. -- posted by English_Rose

Thai Coffee

Sun, 06 Sep 2009 10:08:32 -0400

I just found it on a website and I haven't tried it yet it but I plan to do so later. -- posted by littlemafia

Curried Chicken and Veggie Stew

Tue, 08 Sep 2009 13:13:43 -0400

This recipe was inspired by delicious Thai cooking. -- posted by paphlovian

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Pad Thai

Mon, 14 Sep 2009 14:33:42 -0400

Pad Thai is one of my all-time Takeout Dishes.. I had to learn to make it at home.. This is the best recipe I found. It's from Throwdown with Bobby Flay -- posted by GingerlyJ

Hot and Sour Shrimp Noodle Soup

Mon, 21 Sep 2009 10:53:48 -0400

A spicy warming noodle soup with exciting flavors that is quick to make too! -- posted by English_Rose

Thai Shrimp Salad

Mon, 21 Sep 2009 13:27:23 -0400

This lively dressing takes shrimp salad to a new level. You could add a little fresh crab meat, mussels or cooked squid to the salad too. -- posted by English_Rose

Spicy Cucumber Salad With Peanuts

Tue, 22 Sep 2009 13:04:58 -0400

Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. From Cooking Light. (Prep time doesn't include 1 hour for cucumber to drain). -- posted by appleydapply

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Wed, 23 Sep 2009 02:11:05 -0400

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;) -- posted by Manami

Chicken Sate

Mon, 28 Sep 2009 01:17:13 -0400

Gourmet 2006 Any party host knows that food served on skewers is just plain fun. These chicken satés are made from thigh meat, so they don't dry out during grilling, and the palm sugar in the marinade helps get the meat nice and caramely brown. -- posted by Chef #1298498

Thai Sweet Peanut Sauce

Mon, 28 Sep 2009 01:46:10 -0400

I found this recipe on the Internet. -- posted by littlemafia

Chicken Pad Thai

Mon, 28 Sep 2009 15:25:44 -0400

from bhg.com -- posted by Chef #1298498

Thai Pineapple Curry or Gang Kua Recipe

Mon, 28 Sep 2009 16:38:29 -0400

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. -- posted by Jencathen

Thai Sticky Chicken

Tue, 29 Sep 2009 11:05:48 -0400

These sticky chicken pieces are a real treat - enjoy the blend of sweet, sour and salty flavours that is characteristic of Thai cuisine. Time does not includ marinating. -- posted by English_Rose

Vegetable Coconut and Peanut Curry

Wed, 30 Sep 2009 12:36:37 -0400

This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course. -- posted by English_Rose

Thai Coconut Peanut Chicken

Mon, 05 Oct 2009 17:43:11 -0400

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. -- posted by HeatherFeather

Fast Thai Tuna Wraps

Tue, 06 Oct 2009 11:03:07 -0400

Thai Style Peanut Stir Fry Salad

Tue, 06 Oct 2009 12:56:24 -0400

I got this Original from a healthy eating cookbook and trussed it up a bit My mother in law refuses to eat salad but even she enjoys this colorful dish -- posted by GingerlyJ

Thai Turkey Lettuce Wraps

Tue, 13 Oct 2009 15:13:30 -0400

My sister, who once lived in Thailand, got this recipe from a friend's Thai cookbook. -- posted by Donna Matthews

Sweet Hot Thai Garlic Sauce

Mon, 19 Oct 2009 13:48:45 -0400

Naam Jeem Gratiem in Thai. -- posted by littlemafia

Thai Lime Chicken & Noodles

Tue, 20 Oct 2009 17:25:57 -0400

Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :) -- posted by Beautiful BC

Clams and Mussels in Thai Curry Sauce

Thu, 22 Oct 2009 12:40:11 -0400

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter. -- posted by IngridH

Thai Green Curry Paste

Fri, 23 Oct 2009 16:38:07 -0400

This is another from Keo's Thai Cuisine. Green curry paste is the hottest of the Thai curries. The shrimp paste is optional, so it can be served to those allergic to shellfish or kosher. If you use the salt and not the fish sauce, it becomes vegetarian. Do try to find the Thai gingers, called Kha and kra-chai, the greater and lesser gingers, as the usual stuff will not give you the same results. These and the kaffir lime leaves can be found frozen in your Asian market. And if you choose to de-seed the chilies for a milder paste, be sure to wear gloves to handle them. DH did not the first time he made this and the next day, had no feeling in his hands. He figured out what had happened when he touched his eye. -- posted by OliveLover

Thai Inspired Butternut Squash Curry

Wed, 28 Oct 2009 12:32:32 -0400

This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed. -- posted by Jencathen

Fragrant Thai Beef Curry

Wed, 28 Oct 2009 17:27:16 -0400

Cocunut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

Thai Butternut Squash and Corn Bisque

Mon, 02 Nov 2009 17:02:54 -0500

Ready to shake up the Thanksgiving standards? This is a great way to do it: posted in Barbara Fisher's blog, Tigers and Strawberries (http://www.tigersandstrawberries.com/). The flavors of this soup are amazingit is somewhere between the tangy-spicy herbal flavor of Tom Kha Gai and the best butternut squash or sweet potato soup you have ever had with a little Thai curry mixed in for fun. It is spicy, sweet, tangy and rich all at the same time without being heavy or overly filling. And it's vegan. How can it be velvety smooth without much in the way of rich coconut milk and absolutely no cream? It was the addition of the potato that does it. This is a trick she learned when she was cooking for vegan clients as a personal chef. A good creamy boiling potato like a Red Bliss or Yukon Gold will thicken soups and make them velvety smooth if they are pureed, all without adding fat or any dairy products at all. -- posted by East Wind Goddess

Delectable Spicy, Sweet and Salty Tofu!

Tue, 03 Nov 2009 14:23:21 -0500

The title says it all really. Adapted from The Garden of Vegan cookbook. -- posted by Sharon123

Thai Peanut Chicken (Hacked Chicken)

Sat, 07 Nov 2009 14:06:11 -0500

Modified from an old Tabasco sauce cookbook. Make twice the sauce to serve over rice or serve chilled as is on a bed of cucumber slices and lettuce. Garnish with red bell pepper strips. -- posted by Princess Lisa

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Classic Thai Peanut Sauce

Thu, 12 Nov 2009 15:05:16 -0500

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan! -- posted by the80srule

Thai Corn Cakes

Fri, 13 Nov 2009 12:35:29 -0500

Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive. -- posted by Buster's friend

Thai-Style Sweet and Tangy Noodles

Fri, 20 Nov 2009 15:27:00 -0500

Once you have all of your ingredients in place and your wok nice and hot, dinner can be cooked in a manner of minutes. From Vegan Dad blog. -- posted by annh53182

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(Best Ever) Thai Chicken Curry

Spicy Thai Peanut Sauce With Chicken and Rice Noodles

Spicy Peanut Sauce

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Thai Flat Bread

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Stir Fried Thai Chicken With Basil

Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce

Caramelized Tofu Goodness!

Spicy Mango Halibut

Ginger Jasmine Rice

Chicken Basil Stir Fry

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Green Curry With Chicken and Baby Eggplants

Thai Garlic Shrimp With Lemon-Coriander Sauce

Asian Slaw With Spicy Thai Vinaigrette

Asian Peanut Vinaigrette

Chicken With Coconut and Lime

Easy Thai Lime Chicken

Green Curry Paste  Thai

Thai Omellete

Thai Vegetable Curry

Thai Vegetarian Green Curry

Creamy Lemongrass Ice Cream

Beef or Pork Satay Skewers

Thai Pesto

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Paht Thai Noodles

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Sticky Rice With Mangoes

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Vegetable Green Curry

Chicken Satay With Spicy Peanut Sauce (Gai Satay)

Thai Chicken With Fresh Basil

Thai Beef With Broccoli in Oyster Sauce

Thai Shrimp Fried Rice With Pineapple

Thai Country-Style Curry With Ground Beef and Green Beans

Chiang Mai Curry Noodles

Quick & Easy Thai Fried Rice

Thai Shellfish Salad With Chili Dressing

Thai Chili Paste

Shrimp Satay With Garlic Peanut Sauce

Thai Chicken Appetizer Skewers

Thai Curry Chicken Breast Saute

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Thai Shrimp

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Thai Pra Ram Chicken

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Thai Peanut Sauce

Thai Chicken Wraps

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Thai Coffee

Curried Chicken and Veggie Stew

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Pad Thai

Hot and Sour Shrimp Noodle Soup

Thai Shrimp Salad

Spicy Cucumber Salad With Peanuts

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Chicken Sate

Thai Sweet Peanut Sauce

Green Curry Paste Thai