QUICK THAI MASUMAN CURRY
1 Tbs. Thai Kitchen Masuman Curry Paste
1 Sliced Boiled Potato
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Of Roasted Peanuts
6 Oz. Thai Kitchen Coconut Milk
3 Tbs. Lime Juice
1 Tbs. Thai Kitchen Coconut (Palm) Sugar
1/2 Sliced Onion
4 Oz. Cubed Lean Beef Or Pork
In A Saucepan, Combine Masuman Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 10 Minutes. Add Sliced Boiled Potato, Roasted
Peanuts, Lime Juice, Sliced Onion And Cubed Lean Beef Or Pork. Simmer 20
Minutes. Serve With Jasmine Rice Or Regular Rice.



QUICK THAI YELLOW CURRY
1 Tbs. Thai Kitchen Palm Sugar
4 Oz. Sliced White Meat Chicken
1 Tbs. Thai Kitchen Yellow Curry Paste
1 Sliced Boiled Potato
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Chicken Stock
6 Oz. Thai Kitchen Coconut Milk
1/3 Cup Of Bamboo Shoots (Rinsed And Drained)
In A Saucepan, Combine Yellow Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 10 Minutes. Add Bamboo Shoots, Potatoes, Chicken
Stock And Chicken Meat. Simmer 20 Minutes. Serve With Jasmine Or Other
Rice. Garnish With Cilantro Leaves.

AUTHENTIC TOM YUM HOT AND SOUR SOUP
2 Cans Of Thai Kitchen Coconut Milk
1 Lb. White Meat Chicken
1 Quart Chicken Stock
1/4 Cup Of Thai Kitchen Fish Sauce
1 Cup Of Lime Juice
6 Tbs. Thai Kitchen Roasted Red Chili Paste
6 Tbs. Of Thai Kitchen Palm Sugar
1 Cup Of Sliced Mushrooms
6 Tbs. Thai Kitchen Tom Yum Hot And Sour Soup Mix
In A Stock Pot, Combine Coconut Milk, Chicken Stock, Lime Juice, Palm
Sugar, Tom Yum Hot And Sour Soup Mix, Fish Sauce, Roasted Red Chili Paste,
1 Cup Sliced Mushrooms And Chicken Meat. Simmer 15 Minutes. Garnish With
Cilantro.

PANANG SEAFOOD CURRY
1 Tbs. Thai Kitchen Panang Curry Paste
1/4 Cup Of Basil
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Of Bamboo Shoots
6 Oz. Thai Kitchen Coconut Milk
2 Sliced Zucchini
1 Tbs. Thai Kitchen Palm Sugar
3 Oz Of Shrimp Or Scallops
In A Sauce Pan, Combine Panang Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 15 Minutes. Add Fresh Basil, Bamboo Shoots (Rinsed
And Drained), Sliced Zucchini, And Cleaned Shrimp Or Scallops. Simmer 10
Minutes. Serve With Jasmine Or Other r Rice.

THAI RED CURRY WITH VEGETABLES
2 14 Oz Cans Thai Kitchen Coconut Milk
1/2 Cup Vegetable Stock
1 To 4 Tbs. Thai Kitchen Red Curry Paste (4 Tbs. Is Spicy.)
4 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1/2 Cup Sliced Zucchini
1/3 Cup Or 8 Oz Can Sliced Bamboo Shoots, Rinsed And Drained
Cilantro For Garnish
1/2 Cup Snow Peas
1/2 Cup Sliced Fresh Mushrooms
Bring To Boil Coconut Milk, Red Curry Paste, Vegetable Stock, Fish Sauce,
And Palm Sugar. Simmer 15 Minutes. Garnish With Cilantro. Serves 4 With
Jasmine Rice.
THAI COCONUT CUSTARD
1/2 -3/4 Cup Thai Kitchen Coconut Palm Sugar Or Brown Sugar
12 Large Eggs
4 Cups Thai Kitchen Coconut Milk
1/8 Tbs. Salt
In A Sauce Pan, Combine Coconut Palm Sugar, Coconut Milk, And 1/8 Tsp.
Salt. Simmer 10 Minutes, Then Whisk In Eggs. Pour Into Custard Cups.
Place Cups In A Shallow Pan Of Water And Bake At 350 Degrees For 30 - 40
Minutes Or Until Custard Is Slightly Brown own.

PAD THAI NOODLES
8 Oz Rice Vermicelli Noodles (Think Or Thin), Soaked 20 Min. In Warm Water
And Drained.
3 Tbs. Vegetable Oil (For Stir Frying)
3 Cloves Fresh Garlic, Peeled And Minced
1/4 Cup Sugar
1/4 Cup Thai Kitchen Fish Sauce (Or To Taste)
1 Tbs. Paprika
6 Tbs. Thai Kitchen Spicy Thai Chili Sauce
1 Egg, Beaten
1/2 Pound Tofu, Shrimp Or Chicken
1/4 Cup Chopped Scallions
1 Cup Bean Sprouts
6 Lime Wedges For Garnish
In A Large Wok Or Skillet, Fry Garlic In Oil - Do No Burn! Add Noodles
And Continue Cooking Until Noodles Are Translucent, About 3-5 Minutes. Do
Not Allow To Stick To Pan/Wok. In A Small Bowl, Mix Together Fish Sauce,
Sugar, Paprika And Spicy Thai Chili i Sauce. Add Egg And Fish Sauce Shrimp
Or Chicken; Cook 3-5 Minutes Until Brown. Add Bean Sprouts And Peanuts.
Serve With Lime Wedges And Scallions.

TOM YUM SOUP
1 Cup Chicken Stock
2 Cups Cold Water
1 Stalk Fresh Lemon Grass, Bruised, Cut At An Angle (Or 2 Tbs. Dried)
6 Tbs. Thai Kitchen Fish Sauce
1/3 Cup Fresh Lime Juice
1 Tbs. Grated Lime Rind
2 Tbs. Sugar (Optional)
1 Can Straw Mushrooms, Drained
1 Inch Piece Fresh Galanga (Thai Ginger), Peeled And Finely Sliced (Or
Fresh Chinese Ginger)
2 Tbs. Thai Kitchen Tom Yum Hot And Sour Soup Mix (Optional)
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste
12 Oz White Meat Chicken, Tofu Or Prawns
Fresh Cilantro For Garnish
Bring To Boil Coconut Milk, Water, Lemon Grass, Fish Sauce, Lime Juice,
Lime Rind, Galanga, And Sugar. Simmer 15 Minutes. Add Mushrooms, Roasted
Red Chili Paste, Tom Yum Soup Mix And Meat Or Fish. Simmer 10 Minutes.
Garnish With Cilantro. Serves 4.

THAI PEANUT STIRFRY
4 Tbs. Oil For Stir Frying
1/4 Cup Sliced Bamboo Shoots, Rinsed And Drained
1/4 Cup Snow Peas
2 Minced Garlic Cloves
1 Sliced Green Bell Pepper
2 Tbs. Thai Kitchen Fish Sauce
4 Tbs. Thai Kitchen Peanut Satay Sauce Mixed With 1 Tbs. Sugar
8 Oz Sliced Meat Or Tofu
In A Large Skillet Or Wok, Fry In Oil: Bamboo Shoots, Snow Peas And
Garlic Until Garlic Is Golden Brown. Reduce Heat And Add Bell Pepper And
Fish Sauce, Cooking 3-5 Minutes. Add Satay Sauce And Meat Or Tofu And
Cook An Additional 10 Minutes. (Meat Should Be Thoroughly Cooked)
THAI RED CURRY WITH VEGETABLES
2 14 Oz. Cans Thai Kitchen Coconut Milk
1 To 4 Tbs. Thai Kitchen Red Curry Paste (4 Tbs. Is Spicy)
1/2 Cup Sliced Zucchini
1/2 Cup Snow Peas
1/2 Cup Sliced Fresh Mushrooms
1/2 Cup Vegetables Stock
4 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1/3 Cup Or 8 Oz Can Sliced Bamboo Shoots, Rinsed And Drained
Cilantro For Garnish
Bring To Boil 4 Oz Coconut Milk, Curry Paste, Vegetable Stock, Fish Sauce,
And Sugar. Simmer 15 Minutes. Garnish With Cilantro. Serves 4 With
Jasmine Or Other Rice.

THAI SPICY SEAFOOD SALAD
3 Tbs. Granulated Sugar
6 Tbs. Thai Kitchen Fish Sauce (Or To Taste)
1/3 Cup Fresh Lime Juice
12 Oz. Cooked Prawns, Scallops Or Cleaned Calamari
1/4 Cup Fresh Mint Leaves
4 Tbs. Thai Kitchen Spicy Thai Chili Sauce
1 Small Red Onion, Thinly Sliced
2 Chopped Scallions
1 Stalk Fresh Lemon Grass, Bruised And Cut In Small Pieces (Optional)
2 Thinly Sliced Cucumbers
Dissolve Sugar In Fish Sauce And Lime Juice. Combine Remaining
Ingredients And Toss With Liquid Mixture. Serve On A Bed Of Lettuce;
Garnish With Cilantro Leaves. Serves 4.

THAI STIR FRY
2-3 Tbs. Oil For Stir Frying
3 Cloves Minced Garlic
2 Tbs. Thai Kitchen Roasted Red Chili Paste
1 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1-2 Tbs. Thai Kitchen Fish Sauce (To Taste)
12 Oz. Assorted Fresh Vegetable (I.E. Zucchini, Yellow Squash, Snow Peas)
In Hot Wok Or Skillet, Heat Oil And Saute Garlic To Golden Brown Color.
Add Roasted Red Chili Paste, Sugar And Fish Sauce And Stir Fry On Medium
Heat For 30 Seconds. Then Add Vegetables And Cook On High Heat Until
Vegetables Are Lightly Brown. Serve 4.

CHAING MAI SATAY
2-3 Cloves Garlic
1/2 Cup Thai Kitchen Coconut Milk
1/3 Tbs. Ground Turmeric
1/2 Tbs. Granulated Sugar Or Thai Kitchen Coconut (Palm) Sugar
2/3 Tbs. Thai Kitchen Fish Sauce
8 Oz. Thinly Sliced Beef Or Chicken Breast
Bamboo Skewers
In A Blender, Puree Garlic, Coconut Milk, Turmeric, Sugar And Fish Sauce.
Skewer Meat And Place In Shallow Dish. Pour Marinade Over Meat And
Refrigerate 4-6 Hours (Or Overnight). Broil, Basting Frequently With
Marinade. Use Peanut Satay Sauce On The S Side For Dipping. Serves 2-3.

THAI GREEN CURRY WITH BASIL
1 14 Oz. Can Thai Kitchen Coconut Milk
1 To 4 Tbs. Thai Kitchen Green Curry Paste (4 Tbs. Is Spicy)
1 Cup Vegetable Or Chicken Stock
2/3 Tbs. Thai Kitchen Fish Sauce
2 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
1/4 Cup Fresh Basil Leaves, Chopped (Do Not Substitute Dried)
1/2 Cup Fresh Or Frozen Peas
1/3 Cup Or 8 Oz Can Sliced Bamboo Shoots, Rinsed And Drained
12 Oz White Meat Chicken, Fish Or Assorted Vegetables
Fresh Cilantro Or Garnish
Bring To Boil 4 Oz Coconut Milk, Curry Paste, Stock, Fish Sauce, Sugar And
Basil. Simmer 15 Minutes. Add Remaining Ingredients, Including Remaining
Coconut Milk. Simmer 10 Minutes. Garnish With Cilantro. Serves 4 With
Jasmine Or Other Rice.

THAI BARBECUE
4 Tbs. Thai Kitchen Fish Sauce
3 Tbs. Granulated Sugar
4 Minced Garlic Cloves
4 Tbs. Fresh Grated Chinese Ginger
1/4 Cup Thai Kitchen Sweet Black Bean Stir Fry Sauce And Marinade
1/2 Cup Thai Kitchen Coconut Milk
1/2 Tbs. Turmeric
1 Tbs. Red Pepper Flakes
1 Whole Chicken Cut Into Pieces Or Kabobs Skewered With Vegetables
Puree First 8 Ingredients In A Blender Or Food Processor. Pour Marinade
Over Chicken Parts Or Kabobs And Refrigerate Overnight. Charboil Or Grill
Chicken Or Kabobs, Basting Frequently With Marinade. Garnish With
Cilantro. Serve With Jasmine Or Regular Rice.