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.

By, chef javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis

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.

By, chef javier Rocca Atzenweiler

Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis

Bananas in Coconut Milk

4 medium bananas, not overripe
1 can Coconut Milk
1/2 cup sugar
1/4 tsp salt
1/4 tsp nutmeg


Peel bananas and cut into diagonal pieces, about 2” each. Cut each piece in half lengthwise. In a medium saucepan over high heat, whisk
together the coconut milk, sugar, salt and nutmeg.Bring to a boil, stirring constantly. Reduce heat and add bananas, being careful not to splash yourself.
Simmer for two minutes, until bananas are just heated through.
Serve warm in individual bowls, with a dash of nutmeg on top.

By chef, Javier Rocca Atzenweiler

Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis

SPICY SCALLOP SALAD

2 Tbs. Granulated Sugar
6 Tbs. Thai Kitchen Fish Sauce
1/3 Cup Fresh Lime Juice
8 Oz. Cooked Scallops
3 Tbs. Thai Kitchen Spicy Thai Chili Sauce (Or Sriracha Hot Sauce)
1 Sliced Small Red Onion
1/4 Fresh Mint Leaves
1/4 Cup Fresh Cilantro
Iceberg Or Romaine Lettuce
6 Thin Slices Galanga Or Regular Chinese Ginger
1 Thinly Sliced Cucumber
2 Minced Cloves Pickled Garlic

Dissolve Sugar In Fish Sauce And Lime Juice. Add Remaining Ingredients
And Toss With Liquid Mixture. TASTE AND ADJUST. Serve On A Bed Of Lettuce.

By Chef,Javier Rocca Atzenweiler


Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis