30_minutes (thai cook)

30 Minutes or LessR E C I P E S

Q U A L I T Y F O O D S S I N C E 1 9 2 3A T A S T E O F T H A I . C O M

3 0 M I N U T E S O R L E S S A T A S T E O F T H A I2

I N D E X

Coconut Ginger Soup with ChickenThe flavors of galanga ginger and lemon grass make Tom Ka Gai one of Thailand’s most popular soups.

Coconut Curry Tomato SoupCanned tomatoes, A Taste of Thai Coconut Milk and Red Curry Paste make a convenient and intriguing soup.

Red Curry Chicken with GingerServe with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.

Grilled Salmon with Peanut SauceThe sweet and mildly spicy flavors of A Taste of Thai Peanut Sauce nicely balance the stronger flavor of salmon.

Spicy Ginger BeefFreshly grated ginger adds a peppery heat to the A Taste of Thai Red Curry Paste and Sweet Red Chili Sauce.

Thai Pasta PrimaveraSubstitute sugarsnap peas and fresh asparagus for broccoli, for a fresh tasting Spring Primavera.

Noodles with Chicken and AsparagusThis sweet and salty sauce complements the delicate flavors of asparagus and chicken.

Peanut Fried Rice with FishA Taste of Thai Peanut Sauce Mix and Fish Sauce transform leftovers into an exciting new meal.

Spicy Thai MeatballsThese mini meatballs are the perfect hors d’oeuvres for any party! They have a unique peanut flavor.

Peanut Chicken PastaA Taste of Thai Peanut Sauce Mix and Coconut Milk enhance this simple, delicious meal.


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 delicious!

Thank you.

Odense Quality baking ingredients imported from Denmark. Odense Almond Paste adds rich flavor to some of your favorite recipes. Odense Marzipan taps your creative side and lets you decorate for all occasions.

Notta Pasta These delicious noodles, made from rice, better absorb the flavors of the sauces and seasonings used in your favorite dishes! And, they’re gluten free.

Q U A L I T Y F O O D S S I N C E 1 9 2 3

atasteofthai.com

odense.com nottapasta.com


Y I E L D

4 Servings

T I M E

15 minutes

I N G R E D I E N T S

1/2-2.1 oz box A Taste of Thai Coconut Ginger Soup Base 1-13.5 oz can A Taste of Thai Coconut Milk1 lb boneless chicken breasts, cut into thin strips1-14.5 oz can chicken brothGarnish: chopped cilantro or parsley

D I R E C T I O N S

1. In medium saucepan, combine 1 inner envelope Coconut Ginger Soup Base and Coconut Milk over high heat. Bring to a boil.

2. Add chicken, return to a boil while stirring. Cook for 2 minutes, stirring occasionally, until chicken is cooked through.

3. Add chicken broth, return to a boil while stirring. Remove from heat. Garnish with cilantro or parsley.

T I P :

For an added Thai touch, season to taste with one teaspoon A Taste of Thai Fish Sauce and lime juice, when you add the chicken broth.

Coconut Ginger Soup with Chicken

The flavors of galanga ginger and lemon grass make Tom Ka Gai one of Thailand’s most popular soups.


Y I E L D 8 cups

T I M E

20 minutes


1 tablespoon olive oil1/2 cup minced onion1 tablespoon A Taste of Thai Red Curry Paste*1-28 oz can peeled whole Italian plum tomatoes1-13.5 oz can A Taste of Thai Coconut Milk, Regular or Lite1-15 oz can straw mushrooms1/2 pound fresh or uncooked frozen shrimp (peeled and deveined), or firm tofu (drained & cubed)2 tablespoons brown sugar2 tablespoons fresh lime juice2 tablespoons fresh basil*Optional: For those who like less heat, start with 2 teaspoons Curry Paste.

D I R E C T I O N S

1. In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.

2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.

3. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice.

Coconut Curry Tomato Soup

Canned tomatoes, A Taste of Thai Coconut Milk and Red Curry Paste make a convenient and intriguing soup.


Red Curry Chicken with GingerServe with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.

Y I E L D Serves 6

T I M E

25 minutes


1 1/2 lbs chicken breasts (boneless, skinless)2 tablespoons lime juice2 tablespoons A Taste of Thai Fish Sauce or salt to taste1 tablespoon brown sugar1 tablespoon A Taste of Thai Red Curry Paste*1-13.5 oz can A Taste of Thai Coconut Milk or Lite Coconut Milk1 red onion, sliced1 red bell pepper, cored and sliced1/4 cup chopped cilantro or basil2 tablespoons peeled, thinly sliced ginger*or try with A Taste of Thai Panang or Green Curry Pastes

D I R E C T I O N S

1. If serving with rice, start rice to cook while preparing rest of meal.

2. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

3. In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.

4. In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.

5. Add remaining coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.

6. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

7. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.

8. Serve over rice.


Grilled Salmon with Peanut SauceThe sweet and mildly spicy flavors of A Taste of Thai Peanut Sauce nicely balance the stronger flavor of salmon.

Y I E L D

4 servings

T I M E

12-15 minutes I N G R E D I E N T S

Oil for brushing skin and grill4-(6-8 oz) salmon fillets*, skin on (uniform thickness)1-13.5 oz can A Taste of Thai Coconut Milk1-3.5 oz box A Taste of Thai Peanut Sauce Mix1 lime, cut into 4 pieces4 tablespoons chopped peanuts4 tablespoons chopped basil*Striped bass, red fish (croaker) or snapper can be substituted for salmon.

D I R E C T I O N S

1. Preheat grill to medium (325°-350° F).2. When grill is ready, oil salmon skin and grill

grates for easy release. Place fillet skin side down on grill and cover. Cook 12-15 minutes (depending on thickness of fillet) or until fish is cooked through, but still moist.

3. While the fish is cooking, make the peanut sauce by combining Peanut Sauce Mix, both inner envelopes and Coconut Milk in a medium saucepan. Cook according to directions on Peanut Sauce Mix box.

4. Pour some peanut sauce on a serving platter (or plates), and place cooked fish on top. Pour 1/4 cup of peanut sauce over each fillet and squeeze lime wedges over each.

5. Sprinkle with chopped peanuts and basil. Pour any leftover peanut sauce in a bowl, and serve on the side. This dish goes particularly well with a side of A Taste of Thai Jasmine Rice and a Thai Cucumber Salad.


Spicy Ginger BeefFreshly grated ginger adds a peppery heat to the A Taste of Thai Red Curry Paste and Sweet Red Chili Sauce.

Y I E L D

4 servings

T I M E

20 minutes to assemble I N G R E D I E N T S

2 tablespoons oil1 lb sirloin steak tips or skirt steak, thinly sliced2 tablespoons fresh grated ginger, dividedSalt 1 tablespoon A Taste of Thai Red Curry Paste1 large onion, sliced (about 2 cups)2 red or orange bell peppers, sliced (about 2 cups)3 tablespoons A Taste of Thai Sweet Red Chili Sauce2 tablespoons soy sauce1/4 cup chopped basilOptional: cooked A Taste of Thai Jasmine Rice

D I R E C T I O N S

1. Heat oil in a large skillet over 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.

2. Add Red 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.

3. 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.


Thai Pasta PrimaveraSubstitute sugarsnap peas and fresh asparagus for broccoli, for a fresh tasting Spring Primavera.

Y I E L D

4-6 Servings

T I M E

25 minutes I N G R E D I E N T S

1-16 oz box A Taste of Thai Rice Wide Rice Noodles2 tablespoons oil4 cups broccoli florets1 medium red bell pepper, cut into strips1 medium yellow bell pepper, cut into strips1 medium orange bell pepper, cut into strips1-13.5 oz can A Taste of Thai Coconut Milk1 tablespoon A Taste of Thai Red Curry Paste

D I R E C T I O N S

1. Put large pot of salted water on to boil.2. In a large skillet, heat oil.3. Stir-fry broccoli, red, yellow and orange bell

peppers for 5 minutes.4. Add Coconut Milk and Red Curry Paste and

stir together well. Bring to a boil.5. Lower heat and simmer for 4 minutes, stirring

often.6. Meanwhile, boil Rice Noodles according to

box directions and drain.7. Add Rice Noodles to vegetable mixture and

toss until well combined. Serve hot.


Noodles with Chicken and AsparagusThis sweet and salty sauce complements the delicate flavors of asparagus and chicken.

Y I E L D

Serves 4

T I M E

30 minutes


1/2-16 oz box (8 oz) A Taste of Thai Thin Rice Noodles2 tablespoons oil6 cloves garlic, minced1 tablespoon A Taste of Thai Fish Sauce or 1 teaspoon salt1 lb boneless skinless chicken, thinly sliced2 tablespoons soy sauce1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce1 tablespoon brown sugar1/2 lb (8 oz) thin* asparagus spears, cut into two-inch pieces*If thicker asparagus is used, boil in salted water 2-3 minutes, drain and immediately cool in ice water. Drain well.

D I R E C T I O N S

1. Soak Rice Noodles according to directions on box for stir-fry.

2. Heat oil in a large skillet over medium-high heat. Add garlic and stir-fry until golden. Add Fish Sauce and chicken. Stir-fry until done.

3. Add soy sauce, Garlic Chili Pepper Sauce, and brown sugar. Mix until sugar is dissolved.

4. Add drained Rice Noodles and asparagus. Stir-fry until noodles are firm but tender. Serve and enjoy.


Peanut Fried Rice with FishA Taste of Thai Peanut Sauce Mix and Fish Sauce transform leftovers into an exciting new meal.

Y I E L D

4 servings (7 cups)

T I M E


2 tablespoons oil1 large onion, chopped (2 cups)2 1/2 tablespoons minced ginger1 tablespoon minced garlic4 cups cooked A Taste of Thai Jasmine Rice, cold*1-2 tablespoons A Taste of Thai Fish Sauce1/2-3.5 oz box A Taste of Thai Peanut Sauce Mix 2 cups cooked and flaked fish** (of choice, grilled or pan-seared)1/3 cup chopped fresh basil1 lime cut into 8 wedgesOptional: Favorite hot sauce*Day old rice works best for fried rice.**We used salmon for our test, but any firm fleshed fish will do.

D I R E C T I O N S

1. In a large non-stick skillet heat oil over a high heat until hot. Add onions and cook until they are a deep brown (caramelized), but not black.

2. Add the ginger and garlic. Stirring, cook 2 or 3 minutes until fragrant. Add Jasmine Rice and Fish Sauce. Stir-fry until rice is coated with oil. Add more oil if too dry.

3. Add 1 inner envelope of Peanut Sauce Mix and fish. Stir-fry until heated through. Mix in basil at the last minute of cooking and serve.

4. Pass a bowl of lime wedges to squeeze on rice. For those who “like it hot” sprinkle on a few drops of hot sauce.


Spicy Thai MeatballsThese mini meatballs are the perfect hors d’oeuvres for any party! They have a unique peanut flavor.

Y I E L D

28 to 30 -1 1/2 inch meatballs

T I M E

15 minutes to assemble. 12-15 minutes to bake, depending on size. I N G R E D I E N T S

2 tablespoons oil1/2 cup finely chopped onions1-3.5 oz box A Taste of Thai Peanut Sauce Mix 1 1/4 lbs ground beef or turkey 1/4 cup finely chopped basil Optional: 1-7oz bottle A Taste of Thai Garlic Chili Pepper Sauce

T O O L S & E Q U I P M E N T

Optional: 1” or 1 1/2” cookie scoop with a wire release

D I R E C T I O N S

1. Preheat oven to 375°F.2. Add oil to small skillet over a medium heat

and add onions. Cook until soft.3. In a medium bowl, mix onions, Peanut Sauce

Mix (both inner envelopes), ground meat, and basil until combined.

4. Shape into 1” or 1 1/2” meatballs. A small cookie scoop with a wire release makes quick work of this step. Place meatballs on a large baking sheet.

5. Bake 12 minutes for smaller meatballs and 15 minutes for larger size, or until cooked through.

6. Serve as is, or with our Garlic Chili Pepper Sauce for dipping.


Peanut Chicken PastaA Taste of Thai Peanut Sauce Mix and Coconut Milk enhance this simple, delicious meal.

Y I E L D

4-6 servings

T I M E


1-13.5 oz can A Taste of Thai Coconut Milk 1 1/4 lbs boneless, skinless chicken breast, thinly sliced 1-3.5 oz box A Taste of Thai Peanut Sauce Mix 1-10 oz box frozen peas and carrots, thawed (or favorite vegetable)1-lb spaghetti, prepared according to box directions (or substitute our gluten free A Taste of Thai Rice Noodles) Optional: 1/2 cup chopped peanuts

D I R E C T I O N S

1. Heat Coconut Milk in large skillet over medium-high heat. Add chicken, simmer, stirring until almost cooked through.

2. Add Peanut Sauce Mix, both inner envelopes, to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.

3. Add vegetables, combine and heat through. Add spaghetti (or rice noodles) and toss well. Sprinkle with peanuts and serve.

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

Q U A L I T Y F O O D S S I N C E 1 9 2 3

30_minutes (thai cook)

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