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Red Curry Beef Salad
INGREDIENTS
2 tablespoons Fish Sauce
1 tablespoon Red Curry Paste
1/4 cup fresh lime juice
1 tablespoon Garlic Chili Pepper Sauce
1 1/2 lbs grilled flank steak, sliced thinly
1/2 English cucumber, unpeeled* and thinly sliced
1 small red onion, thinly sliced
3 scallions, sliced into thin rounds
4 cloves garlic, finely minced
3 tablespoons fresh chopped cilantro
Optional garnish: baby lettuce mix
DIRECTIONS
Heat Fish Sauce with Red Curry (in a microwave or small saucepan) until the curry is
easily
dissolved and smooth.
Add Red Curry mixture to a large bowl and combine with the lime juice, and Garlic Chili
Pepper Sauce. Mix well.
Add beef, cucumber, onion, scallions, garlic, and cilantro. Toss together well.
Serve immediately or chill briefly. Serve as is or mound on a platter of greens.
Spicy Vermicelli with Beef
INGREDIENTS
1-8.8 oz box Vermicelli Rice Noodles
3 tablespoons lime juice
1 tablespoon dark brown sugar
1/4 cup oil
1 tablespoon & 2 teaspoons minced garlic
1 tablespoon & 2 teaspoons Red Curry Paste
1 teaspoon ground turmeric
1 pound ground beef or pork
2 tablespoons Fish Sauce
1-12 oz package cherry tomatoes, cut in half
1 bunch scallions, washed and chopped
Optional: chopped cilantro and peanuts
DIRECTIONS
Soak noodles in hot tap water for 1 minute. Cut in half with kitchen shears. Continue
soaking until ready to stir-fry, according to box directions. Combine lime juice and
sugar.
Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic and cook until soft. Add
Curry
Paste and turmeric. Stir-fry 1-2 minutes or until dissolved.
Add beef or pork and Fish Sauce. Stir-fry until no longer pink. Add tomatoes, scallions
and
lime juice mixture. Combine and cook 1 minute.
Drain Vermicelli and add to skillet. Stir-fry until Vermicelli is coated and ingredients
are
combined. If desired, garnish with cilantro and peanuts. Serve.
Spicy Ginger Beef
INGREDIENTS
2 tablespoons oil
1 lb sirloin steak tips or skirt steak, thinly sliced
2 tablespoons fresh grated ginger, divided
Salt
1 tablespoon Red Curry Paste
1 large onion, sliced (about 2 cups)
2 red, or orange bell peppers, sliced (about 2 cups)
3 tablespoons Sweet Red Chili Sauce
2 tablespoons soy sauce
1/4 cup chopped basil
DIRECTIONS
Heat oil in a large skillet over a high heat. Add beef and one tablespoon of the ginger.
Salt
to taste and stir-fry until meat is barely cooked. With a slotted spoon, remove beef to a
bowl, draining oil back into skillet.
Add 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.
Add Sweet Red Chili Sauce and soy sauce to vegetables . Stir to combine. Pour reserved
meat, with accumulated juices into skillet. Cook until meat is just heated through. Add
basil
and mix until combined. Serve immediately . Jasmine rice is a nice accompaniment with this
entrée.
Green Curry with Beef
INGREDIENTS
1 tablespoon oil
1 lb beef sirloin steak, cut into thin strips
1-13.5 oz can Coconut Milk
1 tablespoon Green Curry Paste
1 onion, chopped
2 tablespoons Fish Sauce
1 tablespoon brown sugar
1 cup frozen peas
2 medium tomatoes, quartered
1 cup loosely packed, fresh basil leaves, roughly chopped
*Optional: Jasmine Rice or rice noodles
DIRECTIONS
Add oil to a large skillet and heat over a medium-high heat. Quickly brown steak and set
aside.
In same skillet, add Coconut Milk and bring to a boil. Add Curry Paste, stirring until
dissolved and fragrant.
Add onion, Fish Sauce and sugar. Stirring, cook 2-3 minutes or until onions are
transluscent.
Add peas, tomatoes and beef. Cook until just heated through.
Stir in basil and cook until wilted. Serve over Jasmine Rice or Rice Noodles.
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