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
Curried Rosemary Roasted Potatoes Stir-Fry Zesty Vegetables
A Taste of Thai Red Curry Paste packs these savory Pad Thai Sauce glazes vegetables to give them
potatoes with flavor. Guaranteed to be a crowd contrasting sweet and sour flavors.
String Bean Stir-Fry
Grilled Panang Vegetables A Taste of Thai Coconut Milk adds extra flavor
A Taste of Thai Panang Curry Paste adds sweetness and creaminess to these spicy green beans.
and spice to your grilled vegetables.
Thai Pasta Primavera
Pan-Seared Tofu in Orange Peanut Thai up your traditional Pasta Primavera recipe
with A Taste of Thai Rice Noodles, Coconut Milk,
Sauce and Red Curry Paste.
Seared tofu gets extra flavor from Orange Peanut
Sauce in this yummy vegetarian entree.
Creamy Chickpea Curry
This is a spicy and simple vegetarian recipe. Serve
Stir-Fry Vegetable Curry over our aromatic Jasmine Rice.
This spicy vegetable curry is a tasty vegetarian
alternative. A Taste of Thai Panang Curry Paste
adds just the right flavor. Coat and Bake Tofu
Extra firm tofu and Peanut Sauce Mix make a
delicious vegetarian alternative to traditional coat-
Thai Rice and Black Bean Burgers and-bake recipes.
Thailand meets Mexico in these spicy and
delicious vegetarian burgers. A Taste of Thai Garlic
Basil Coconut Rice and Garlic Chili Pepper Sauce
make all the difference.
V E G E TA R I A N 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 all of our items are
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.
V E G E TA R I A N 3 A TA S T E O F T H A I
A Taste of Thai Red Curry Paste
packs these savory potatoes with
flavor. Guaranteed to be a crowd
Serves 6-8 1. Preheat oven to 450°F. Line cookie sheets with
TIME 2. Add the curry and olive oil to a small sauté
15 minutes to assemble pan. Stirring occasionally, heat over a medium
30 minutes to bake heat until curry is completely dissolved and oil
Total Time: 45 minutes is hot.
3. Pour seasoned oil into large bowl.
INGREDIENTS 4. Mix in rosemary and set aside.
1 tablespoon A Taste of Thai Red Curry Paste 5. Peel and cut potatoes in half. Cut halves into
1/3 cup olive oil 1/4 inch thick slices.
1 rounded teaspoon dried crushed rosemary 6. Mix potatoes in seasoned oil until all pieces are
2 lbs baking potatoes completely coated.
2 lbs sweet potatoes 7. Divide potatoes between 2 cookie sheets and
Kosher salt spread out into a single layer. Sprinkle with
TOOLS & EQUIPMENT 8. Roast for 15 minutes then turn potatoes with
2 large cookie sheets or roasting pans a spatula. Switch top tray to bottom and
bottom tray to top in oven. Roast another
15 minutes or until potatoes are soft and
T I M E S AV I N G T I P :
Peel and cut potatoes the night before. Cover with
water and refrigerate until ready to use. Drain and
pat dry before proceeding to step 6.
V E G E TA R I A N 4 A TA S T E O F T H A I
A Taste of Thai Panang Curry Paste
adds sweetness and spice to your
4 Servings 1. In a small saucepan, heat oil on medium heat.
2. Add Panang Curry Paste, basil and salt. Stir
TIME until curry is dissolved.
15 minutes to assemble 3. In a large bowl place red bell pepper, broccoli,
15 minutes to cook zucchini, onion, eggplant, and corn.
Total time: 30 minutes 4. Pour curry mixture over vegetables.
5. Toss vegetables to coat evenly.
INGREDIENTS 6. Cook directly on grill or wrap and seal in foil
1/2 cup olive oil and place on grill.
2 tablespoons A Taste of Thai Panang Curry Paste 7. Cook for about 15 minutes.
1/2 cup loosely packed fresh basil leaves, chopped 8. Check vegetables for tenderness.
1 teaspoon salt 9. Serve immediately or chill and add to your
1 medium red bell pepper, quartered favorite salad greens.
1 broccoli crown, halved
2 medium zucchini, cut lengthwise
1 large onion, cut in thick slices
1 medium eggplant, sliced
Optional: 1 can baby corn, drained
V E G E TA R I A N 5 A TA S T E O F T H A I
in Orange Peanut
Seared tofu gets extra flavor from
Orange Peanut Sauce in this yummy
4 servings 1. Drain tofu. Cut block horizontally into 3
TIME 2. Place each slice on a double thickness of
30 minutes paper towel. Cover with double thickness of
paper towel. Press down firmly until water is
INGREDIENTS absorbed. Change paper towels in between
1 lb extra-firm tofu presses.
2 tablespoons canola oil 3. Cut each slice into 4 rows. Cut each row into
1 bunch scallions (green onions) bite size pieces.
1 cup orange juice 4. In large skillet heat oil over a medium-high
1-3.5 oz box A Taste of Thai Peanut Sauce Mix heat.
1 cup cherry tomatoes, halved 5. Add tofu with enough space in between to
Optional: Cooked A Taste of Thai Jasmine Rice or turn over. Sear in two batches, pressing tofu
Rice Noodles firmly with back of spatula. Cook each side
until golden brown. Drain on paper towel. Pat
tops to remove excess oil.
6. While tofu is browning, slice scallions into
thin rounds. Reserve 2 tablespoons of darkest
green for garnish.
7. Add scallions (except garnish) to same skillet
and sauté 1 - 2 minutes. Add orange juice and
Peanut Sauce Mix (both inner envelopes).
Bring to a boil. Turn down to a simmer and
cook for 1-2 minutes.
8. Add tofu and tomatoes, stirring gently to coat
with sauce. Heat through. Serve over cooked
Jasmine Rice or Rice Noodles and garnish
with reserved scallions.
V E G E TA R I A N 6 A TA S T E O F T H A I
This spicy vegetable curry is a tasty
vegetarian alternative. A Taste of
Thai Panang Curry Paste adds just
the right flavor.
4 Servings 1. In large skillet or wok, heat oil over medium
TIME 2. Add garlic. Cook for 15 seconds.
20 minutes to assemble 3. Add Panang Curry Paste. Stir until dissolved.
5-10 minutes to cook 4. Add onion, carrots, cabbage, broccoli, pepper,
Total time: 25-30 minutes snow peas, mushrooms, bean sprouts, sugar
and soy sauce. Stir-fry 5-10 minutes or until
INGREDIENTS vegetables are tender/crisp.
3 tablespoons vegetable oil 5. Serve with hot Jasmine Rice.
2 cloves garlic, chopped
2 tablespoons A Taste of Thai Panang Curry Paste*
1 small yellow onion, sliced
3 carrots, peeled and sliced
1 cup sliced purple cabbage
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snow peas
1/2 cup sliced mushrooms
1/2 cup bean sprouts
1 tablespoon sugar
1 tablespoon soy sauce
Optional: Cooked A Taste of Thai Jasmine Rice
*Any A Taste of Thai Curry Paste may be used.
V E G E TA R I A N 7 A TA S T E O F T H A I
Thai Rice and
Thailand meets Mexico in these
spicy and delicious vegetarian
burgers. A Taste of Thai Garlic
Basil Coconut Rice and Garlic Chili
Pepper Sauce make all the difference.
13 - burgers 1. Cook rice according to box directions.
2. Meanwhile, heat oil in large skillet over
TIME medium high heat. Add onions, carrots, garlic
30 minutes to assemble and salt. Cook until vegetables are wilted.
6-8 minutes to cook Add cumin and stirring, cook 1-2 minutes.
Total time: 36-38 minutes Remove from heat.
3. In a food processor fitted with a metal blade,
INGREDIENTS add one can of drained beans, egg and Garlic
1-6.7 oz box A Taste of Thai Garlic Basil Coconut Chili Pepper Sauce. Process until mostly
Rice chopped. Scrape into large bowl.
2 tablespoons oil plus more for pan-frying 4. Drain remaining two cans of beans and add
1 cup minced onions to processor along with rice. Process until
2 carrots, minced mixed and broken down, but not completely
1 tablespoon minced garlic smooth. Scrape into bowl with beans. Add
1/2 teaspoon salt 1/2 cup of bread crumbs, basil and reserved
2 teaspoons ground cumin vegetables. Mix well.
3-15.5 oz cans black beans 5. Using a 1/2 cup measuring cup or a scoop
1 egg with a wire release, scoop 13 portions of bean
1 tablespoon A Taste of Thai Garlic Chili Pepper mixture onto a counter dusted with remaining
Sauce 1/2 cup bread crumbs. Shape into patties.
1 cup bread crumbs, divided 6. In an oiled skillet over a medium high heat,
1/2 cup chopped basil pan-fry burgers 3-4 minutes on each side or
until browned. Serve with favorite burger
TOOLS & EQUIPMENT condiments.
V E G E TA R I A N 8 A TA S T E O F T H A I
Pad Thai Sauce glazes vegetables to
give them contrasting sweet and sour
4 Servings 1. In large skillet or wok, heat oil.
2. Add garlic. Cook for 1 minute.
TIME 3. Add broccoli. Stir-fry 2 minutes.
15 minutes to assemble 4. Add carrots and pepper. Stir-fry 5 minutes.
10-11 minutes to cook 5. Add Pad Thai Sauce. Stir together well.
Total time: 25-26 minutes Continue cooking 2-3 minutes or until
vegetables are tender/crisp.
INGREDIENTS 6. Stir in bean sprouts.
1 tablespoon vegetable oil 7. Serve immediately.
1 tablespoon chopped garlic
2 cups broccoli florets
4 carrots, peeled and julienned
1 large red bell pepper, sliced
1-3.25 oz box A Taste of Thai Pad Thai Sauce
2 cups bean sprouts
V E G E TA R I A N 9 A TA S T E O F T H A I
A Taste of Thai Coconut Milk adds
extra flavor and creaminess to these
spicy green beans.
Serves 4 as side dish 1. Trim the ends of the beans and cut into 1 inch
TIME 2. Remove seeds from the chili pepper and dice.
15 minutes to assemble Discard seeds.
6 minutes to cook 3. Grate the zest (yellow part) from the lemon
Total time: 21 minutes rind.
4. Grate the ginger, discarding the stringy part
INGREDIENTS that will come from grating it.
1 lb green beans 5. Heat the oil in a skillet. Add the diced chili,
1 small chili pepper ginger and lemon zest. Sauté for one minute.
1 lemon, for zest and 2 tablespoons juice 6. Add the Coconut Milk and bring to a boil.
1 one inch piece of fresh ginger 7. Add the green beans and toss to coat. Cook
1 tablespoon vegetable oil, (canola or peanut) over medium high heat until crisp-tender,
1 cup A Taste of Thai Coconut Milk about five minutes. It is better to undercook
this dish, to avoid soggy beans.
8. When beans are almost cooked, add 2
tablespoons lemon juice. Finish cooking and
V E G E TA R I A N 10 A TA S T E O F T H A I
Thai up your traditional Pasta
Primavera recipe with A Taste of
Thai Rice Noodles, Coconut Milk,
and Red Curry Paste.
4-6 Servings 1. Put large pot of salted water on to boil.
2. In a large skillet, heat oil.
TIME 3. Stir-fry broccoli, red, yellow and orange bell
25 minutes peppers for 5 minutes.
4. Add Coconut Milk and Red Curry Paste and
INGREDIENTS stir together well. Bring to a boil.
1-16 oz box A Taste of Thai Rice Noodles, wide 5. Lower heat and simmer for 4 minutes, stirring
2 tablespoons oil often.
4 cups broccoli florets 6. Meanwhile, boil Rice Noodles according to
1 medium red bell pepper, cut into strips box directions and drain.
1 medium yellow bell pepper, cut into strips 7. Add Rice Noodles to vegetable mixture and
1 medium orange bell pepper, cut into strips toss until well combined. Serve hot.
1-13.5 oz can A Taste of Thai Coconut Milk
1 tablespoon A Taste of Thai Red Curry Paste
V E G E TA R I A N 11 A TA S T E O F T H A I
This is a spicy and simple vegetarian
recipe. Serve over our aromatic
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 Thai Coconut Milk,
1-19 oz can chickpeas, drained
2 tablespoons 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
*If A Taste of Thai Red or Yellow Curry is not
available in your store, it can be ordered online at
V E G E TA R I A N 12 A TA S T E O F T H A I
Coat and Bake
Extra firm tofu and Peanut Sauce
Mix make a delicious vegetarian
alternative to traditional coat-and-
4 Servings 1. Preheat oven to 350°F.
2. Cut tofu into 4 equal portions. Press dry
TIME between sheets of paper towel.
10 minutes to assemble 3. Coat on all sides with Peanut Sauce Mix (both
20 minutes to bake inner envelopes).
30 minutes total time 4. Bake on cooking sheet until heated through,
about 20 minutes.
1 lb extra firm tofu
1-3.5 oz box A Taste of Thai Peanut Sauce Mix*
*A Taste of Thai Spicy Peanut Bake may be
V E G E TA R I A N 13 A TA S T E O F T H A I
QUALITY FOODS SINCE 1923
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