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					   Curry
  R    E   C    I   P E     S




QUALITY FOODS SINCE 1923
   ATA S T E O F T H A I . C O M
                                              I     N   D   E   X




Creamy Chickpea Curry                                       Grilled Red Curry Steak
This is a spicy and simple vegetarian recipe. Serve         The combination of A Taste of Thai Red Curry
over our aromatic Jasmine Rice.                             Paste, soy sauce, and ginger makes this steak
                                                            irresistible.
Red Curry Chicken
We like to serve this traditional Thai curry with
steamed A Taste of Thai Jasmine Rice.                       Green Curry Chicken with Ginger
                                                            Serve with A Taste of Thai Jasmine Rice for a
                                                            quick and complete Thai dish.
Curried Tilapia with Peppers
The perfect curry for fish lovers.
                                                            Coconut Curry Tomato Soup
                                                            Canned tomatoes, A Taste of Thai Coconut Milk
Cod with Curried Onion Sauce                                and Red Curry Paste make a convenient and
This easy recipe makes ordinary cod extraordinary.
                                                            intriguing soup.
It’s also a delicious sauce to spoon over chicken,
rice noodles or rice.
                                                            Red Curry Scallops with Pineapple
                                                            Pineapple adds perfect sweetness to A Taste of
Frank’s Favorite Shrimp with Yellow                         Thai Red Curry Paste. Serve over A Taste of Thai
Curry                                                       Jasmine Rice.
The boss’s favorite recipe. Flavorful and easy to
prepare.
                                                            Turkey and Mushroom Curry
                                                            For an authentic Asian flavor, give your turkey
                                                            leftovers a twist with A Taste of Thai Panang
                                                            Curry.




CURRY                                                   2                                    A TA S T E O F T H A I
                             I   N    T    R O          D       U     C   T    I   O    N




A TASTE OF THAI A Taste of Thai is a line
of authentic Thai products, including: seasonings,
sauces, coconut milks, curry pastes and rice
products imported direct from Thailand. All
products are gluten-free and delicious!

Thank you.




                atasteofthai.com




                                     QUALITY FOODS SINCE 1923




Odense Quality baking ingredients imported from                     Notta Pasta These delicious noodles, made from
Denmark. Odense Almond Paste adds rich flavor                       rice, better absorb the flavors of the sauces and
to some of your favorite recipes. Odense Marzipan                   seasonings used in your favorite dishes! And,
taps your creative side and lets you decorate for all               they’re gluten free.
occasions.
                    odense.com                                                     nottapasta.com




CURRY                                                       3                                        A TA S T E O F T H A I
Creamy
Chickpea Curry
This is a spicy and simple vegetarian
recipe. Serve over our aromatic
Jasmine Rice.




YIELD                                                  DIRECTIONS
4 servings                                             1. Heat oil in a large skillet over a medium high
                                                          heat. Add onions and cook until they start to
TIME                                                      brown. Add garlic and stir-fry until soft.
20 minutes to assemble                                 2. Add Curry Paste and 1/4 can of Coconut
                                                          Milk. Stirring, cook until curry is dissolved.
INGREDIENTS                                            3. Add chickpeas, soy sauce and remaining can of
2 tablespoons oil                                         Coconut Milk. Bring to a boil and cook 3-5
2 cups chopped onions                                     minutes.
3 large cloves garlic, minced                          4. Add tomatoes, sugar, and lime juice. Simmer
1 tablespoon A Taste of Thai Red or Yellow Curry          1-2 minutes. Stir in cilantro and serve over
Paste                                                     Jasmine Rice.
1-13.5 oz can A Taste of Taste Coconut Milk,
divided
1-19 oz can chickpeas, drained
2 tablespoons gluten-free soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
4 cups cooked A Taste of Thai Jasmine Rice




CURRY                                              4                                   A TA S T E O F T H A I
Red Curry
Chicken
	
We like to serve this traditional Thai
curry with steamed A Taste of Thai
Jasmine Rice.




YIELD                                                        DIRECTIONS
Serves 2-4                                                   1. Heat oil in a large skillet on medium-high
                                                                heat.
TIME                                                         2. Add Curry Paste and stir until bubbling.
Prep time: 15 minutes                                        3. Add chicken and brown on both sides.
Cook time: 10 minutes                                        4. Add Coconut Milk, bell pepper, scallions, Fish
Total time: 25 minutes                                          Sauce, lime juice, brown sugar and basil.
                                                             5. Simmer until chicken is cooked.
INGREDIENTS                                                  6. Serve with Jasmine Rice.
1 tablespoon vegetable oil
1 tablespoon A Taste of Thai Red Curry Paste
1 lb skinless, boneless chicken breasts, thinly sliced
1-13.5 oz can A Taste of Thai Coconut Milk
1 red bell pepper, cored and sliced
1 bunch scallions, chopped
2 teaspoons A Taste of Thai Fish Sauce
2 teaspoons lime juice
2 teaspoons brown sugar
1/2 cup loosely packed fresh basil leaves
Cooked A Taste of Thai Jasmine Rice




CURRY                                                    5                                   A TA S T E O F T H A I
Curried Tilapia
with Peppers
The perfect curry for fish lovers.




YIELD                                                     DIRECTIONS
4 servings                                                1. Heat oil in large skillet over a medium high
                                                             heat. Add onions and peppers. Stir fry until
TIME                                                         tender-crisp.
20 minutes                                                2. Add Fish Sauce and Curry Paste to vegetables.
                                                             Cook, stirring constantly, until Curry Paste is
INGREDIENTS                                                  dissolved. Pour in Coconut Milk and bring to
1 tablespoon olive oil                                       a boil.
1 large onion, sliced                                     3. Salt and pepper tilapia on both sides (to taste)
2 bell peppers (1 red and 1 green), sliced                   and place in pan. Spoon vegetables and sauce
1 tablespoon A Taste of Thai Fish Sauce, or salt to          on top of fish. Turn heat down to an active
taste                                                        simmer. Cook 2-4 minutes on each side,
1 tablespoon A Taste of Thai Red Curry Paste                 depending on thickness. Fish is done when it’s
1-13.5 oz can A Taste of Thai Coconut Milk                   opaque all the way through and flakes easily
Salt and pepper                                              with a fork.
4 tilapia fillets, equal in size                          4. Serve immediately with lime and cilantro. This
Garnish: 1 lime, quartered                                   dish goes especially well with a side of Jasmine
1/4 cup chopped cilantro                                     Rice or Rice Noodles.




CURRY                                                 6                                    A TA S T E O F T H A I
Cod with
Curried Onion
Sauce
This easy recipe makes ordinary cod
extraordinary. It’s also a delicious
sauce to spoon over chicken, rice
noodles or rice.



YIELD                                                  DIRECTIONS
4 servings                                             1. Preheat broiler. Line a heavy pan with
                                                          aluminum foil.
TIME                                                   2. In a saucepan over a medium-high heat
10 minutes to prepare sauce                               add curry paste and 1/4 can coconut milk.
5-10 minutes to broil cod                                 Stirring, cook until curry is dissolved and
Total time: 15-20 minutes                                 smooth.
                                                       3. Add rest of coconut milk and onion. Bring to
INGREDIENTS                                               a boil and cook 5 minutes or until onions are
1 tablespoon A Taste of Thai Red or Yellow Curry          soft. Squeeze 1/2 lime into sauce and stir.
Paste                                                  4. While sauce is cooking lightly brush cod with
1-13.5 oz can A Taste of Thai Coconut Milk                oil. Salt and pepper to preference. Squeeze
1 large onion, peeled and sliced                          remaining half of lime over cod along with
2 limes                                                   a few tablespoons of curry sauce. Broil until
2 lbs cod                                                 done; when fish is opaque and flakes easily
Oil for brushing cod                                      with a fork.
                                                       5. Place on platter and cover with desired
                                                          amount of sauce. Garnish with last lime (cut
                                                          into wedges). Serve remaining sauce on the
                                                          side.




CURRY                                              7                                   A TA S T E O F T H A I
Frank’s Favorite
Shrimp with
Yellow Curry
The boss’s favorite recipe. Flavorful
and easy to prepare.




YIELD                                                 DIRECTIONS
2 to 4 servings                                       1. In a large skillet, heat butter until it begins to
                                                         foam. Add Yellow Curry Paste and cook until
TIME                                                     dissolved and bubbly.
15 minutes                                            2. Add onions and sauté until just tender. Add
                                                         shrimp and sauté until they turn pink.
INGREDIENTS                                           3. Stir in tomatoes and cook until heated
4 tablespoons butter                                     through. Sprinkle with cilantro or parsley and
1 tablespoon and 1 teaspoon A Taste of Thai              serve as is, or with a side of Jasmine Rice.
Yellow Curry Paste
1 large onion, diced
1 lb large raw shrimp, peeled and deveined
1 large tomato, diced
Optional: Chopped cilantro or parsley, cooked A
Taste of Thai Jasmine Rice




CURRY                                             8                                      A TA S T E O F T H A I
Grilled Red
Curry Steak
The combination of A Taste of Thai
Red Curry Paste, soy sauce, and
ginger makes this steak irresistible.




YIELD                                              DIRECTIONS
4 servings                                         1. In a small saucepan, combine Red Curry Paste,
                                                      brown sugar, soy sauce and ginger.
TIME                                               2. Bring to a boil over a medium heat. Mix until
Time to mix marinade: 5 minutes                       the curry paste is completely dissolved. Cool.
Time to marinate: 60 minutes                       3. Place steak in a size appropriate dish. Pour
                                                      cooled marinade over steak and marinate 1
INGREDIENTS                                           hour. Turn over after 30 minutes.
1 tablespoon A Taste of Thai Red Curry Paste       4. Reserve marinade and grill or broil steak until
3/4 cup dark brown sugar                              done. Bring marinade to a boil and actively
3/4 cup soy sauce                                     simmer for 5-7 minutes, stirring frequently.
1 tablespoon grated ginger                            Serve marinade on the side as a dipping sauce.
1 1/2 lbs flank or skirt steak




CURRY                                          9                                   A TA S T E O F T H A I
Green Curry
Chicken with
Ginger
Serve with A Taste of Thai Jasmine
Rice for a quick and complete Thai
dish.




YIELD                                                    DIRECTIONS
Serves 6                                                 1. If serving with rice, start rice to cook while
                                                            preparing rest of meal.
TIME                                                     2. Slice chicken into thin strips, cutting against
25 minutes                                                  the grain so it will remain tender. Set aside.
                                                         3. In a small bowl , mix together the lime juice,
INGREDIENTS                                                 Fish Sauce and brown sugar. Set aside.
1 1/2 lbs boneless, skinless chicken breasts             4. In skillet over medium high heat, add Curry
2 tablespoons lime juice                                    Paste with 1/2 can of the Coconut Milk. Stir
2 tablespoons A Taste of Thai Fish Sauce, or salt           frequently, until Curry Paste is dissolved and
to taste                                                    mixture is bubbling.
1 tablespoon brown sugar                                 5. Add the rest of the Coconut Milk, onions and
1 tablespoon A Taste of Thai Green Curry Paste*             bell pepper. Bring to a boil, then simmer for 2
1-13.5 oz can A Taste of Thai Coconut Milk or               minutes.
Lite Coconut Milk                                        6. Add the lime juice mixture and sliced
1 red onion, sliced                                         chicken. Bring to a boil, then reduce heat to
1 red bell pepper, cored and sliced                         medium and simmer for 5 minutes, stirring
1/4 cup chopped cilantro or basil                           occasionally.
2 tablespoons peeled, thinly sliced ginger               7. Add the cilantro and ginger. Stir and cook
*or try with our A Taste of Thai Panang or Red              1 to 2 minutes more or until the chicken is
Curry Pastes                                                cooked.
                                                         8. Serve over Jasmine Rice.




CURRY                                               10                                   A TA S T E O F T H A I
Coconut Curry
Tomato Soup
Canned tomatoes, A Taste of Thai
Coconut Milk and Red Curry Paste
make a convenient and intriguing
soup.




YIELD                                                      DIRECTIONS
8 cups                                                     1. In a medium sized non-aluminum sauce pan,
                                                              heat oil, onion and Red Curry Paste. Cook
TIME                                                          over a medium heat until onions are soft and
20 minutes                                                    curry is dissolved.
                                                           2. Blend or process tomatoes until smooth and
INGREDIENTS                                                   add to sauce pan. Add Coconut Milk and
1 tablespoon olive oil                                        mushrooms. Bring to a boil and turn heat
1/2 cup minced onion                                          down to a simmer.
1 tablespoon A Taste of Thai Red Curry Paste*              3. Add shrimp or tofu, sugar, lime juice and basil.
1-28 oz can peeled whole Italian plum tomatoes                Cook, stirring occasionally, until shrimp is just
1-13.5 oz can A Taste of Thai Coconut Milk,                   tender. Serve with or without rice.
Regular or Lite
1-15 oz can straw mushrooms
1/2 pound fresh or uncooked frozen shrimp
(peeled and deveined), or firm tofu (drained &
cubed)
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 tablespoons fresh basil
*Optional: For those who like less heat, start with
2 teaspoons A Taste of Thai Red Curry Paste.




CURRY                                                 11                                    A TA S T E O F T H A I
Red Curry
Scallops with
Pineapple
Pineapple adds perfect sweetness to A
Taste of Thai Red Curry Paste. Serve
over A Taste of Thai Jasmine Rice.




YIELD                                                  DIRECTIONS
4 Servings                                             1. In a large skillet over medium heat, combine
                                                          Red Curry Paste with Coconut Milk.
INGREDIENTS                                            2. Simmer until an oil forms on surface.
1 tablespoon A Taste of Thai Red Curry Paste           3. Stir in Fish Sauce, sugar, lemon juice and
1-13.5 oz can A Taste of Thai Lite Coconut Milk           vinegar.
2 tablespoons A Taste of Thai Fish Sauce               4. Bring to a boil. Simmer for 2 minutes.
2 tablespoons sugar                                    5. Add scallops and pineapple.
1/4 cup lemon juice                                    6. Simmer until scallops are cooked, about 3-5
1/4 cup white vinegar                                     minutes. Check bay scallops sooner.
1-16 oz can pineapple chunks, drained                  7. Serve hot over Jasmine Rice.
2 lbs sea or bay scallops




CURRY                                             12                                   A TA S T E O F T H A I
Turkey and
Mushroom Curry
For an authentic Asian flavor, give
your turkey leftovers a twist with A
Taste of Thai Panang Curry.




YIELD                                                     DIRECTIONS
4 servings                                                1. In a large skillet heat oil over a high heat. Add
                                                             onions and carrots. Sauté until vegetables
TIME                                                         begin to soften.
10 minutes to assemble                                    2. Add mushrooms and Fish Sauce. Sauté 2-3
15 minutes to cook                                           minutes and add curry. Cook until curry is
Total time: 25 minutes                                       dissolved and fragrant.
                                                          3. Pour in Coconut Milk and bring to a boil.
INGREDIENTS                                                  Add turkey, peas, lime juice and sugar. Stir
2 tablespoons oil                                            to combine. Serve hot over A Taste of Thai
2 small onions, (approx 12-14 oz) peeled and cut             Jasmine Rice.
into crescents
2 medium carrots, peeled and sliced
1-10 oz box, sliced Baby Bella’s (or mushrooms of
choice), rinsed
2 teaspoons A Taste of Thai Fish Sauce, or salt to
taste
1 tablespoon and 1 teaspoon A Taste of Thai
Panang Curry Paste*
1-13.5 oz can A Taste of Thai Coconut Milk
3 cups cooked turkey meat, cut into bite size
pieces
1 cup frozen peas
1 tablespoon fresh lime juice
1 teaspoon brown sugar
*Note: A Taste of Thai Red or Yellow Curry may
be substituted for the Panang.




CURRY                                                13                                     A TA S T E O F T H A I
              QUALITY FOODS SINCE 1923




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Phone: 860.388.0838 / 800.243.0897 • Fax: 860.388.0830 • AndreProst.com

				
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