Recipe Collection 90

8/12/2019 Recipe Collection 90

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StartersR 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


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S T A R T E R S A T A S T E O F T H A I2

I N D E X

Chicken SatayA Thai restaurant favorite that is easy to make athome.

Chicken with Cashews in WontonCupsGround chicken or turkey makes these little hors

doeuvres an inexpensive treat. A Taste of Thai RedCurry Paste and pineapple with lime juice makethem irresistible.

Coat and Bake ShrimpQuickly made, quickly devoured . . .

Galloping Horses (Ma Ho)Ma Ho, a popular Thai hors doeuvre, is a spicymeat mixture usually served in tangerine segments.We made it into easier finger food by filling endive

leaves.

Garlic Chili Pepper Chicken WingsThis tasty recipe comes highly recommended fromthe Recipe Exchange website, and it is as deliciousas they say. Its a great appetizer for picnics andparties, so barbecue or broil a bunch!

Curried Cocktail MeatballsThese flavorful meatballs have a touch of heat andare especially good dipped in our A Taste of ThaiSweet Red Chili Sauce. They are a perfect tidbitfor any occasion!

Potstickers, Thai StyleA Taste of Thai Garlic Chili Pepper Sauce andSweet Red Chili Sauce give these classic Asiandumplings an extra kick.

Thai Peanut Chicken NuggetsOur A Taste of Thai Spicy Peanut Bake transformschicken tenders into a Thai delight. Broil for 6minutes for a fast and flavor filled appetizer.

Curried Turkey and Potato Egg RollsEgg rolls span the Asian culture. Our Thai version

uses first press A Taste of Thai Fish Sauce andCurry Paste for a unique flavor.

Gluten-Free Thai Fish CakesA popular appetizer.


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I N T R O D U C T I O N

A TASTE OF THAI A Taste of Thai is a lineof authentic Thai products, including: seasonings,sauces, coconut milks, curry pastes and riceproducts imported direct from Thailand. Allproducts are gluten-free and all of our items aredelicious!

Thank you.

OdenseQuality baking ingredients imported fromDenmark. Odense Almond Paste adds rich flavorto some of your favorite recipes. Odense Marzipantaps your creative side and lets you decorate for alloccasions.

Notta PastaThese delicious noodles, made fromrice, better absorb the flavors of the sauces andseasonings used in your favorite dishes! And,theyre 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


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Y I E L D

30 - 35 satays

T I M E

Assembly time: 20 minutesGrilling time: 6 minutes

I N G R E D I E N T S

1-3.5 oz box A Taste of Thai Spicy Peanut Bake1 1/2 lbs boneless, skinless chicken breast, cut intothin bite size piecesOil for grilling

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

30-35 6 bamboo skewers

D I R E C T I O N S

1. Soak bamboo skewers in water 1-2 hoursbefore grilling to prevent skewers fromburning.

2. Preheat grill to a medium high heat. Rubgrill racks with oil before grilling for carefreeturning of chicken.

3. Pour Spicy Peanut Bake, both inner envelopes,into gallon size zip-lock bag. Add chicken andshake until evenly coated. Thread chickenonto skewers.

4. Grill chicken 3 minutes on each side or untildone.

N O T E :

For an authentic dipping sauce, prepare our ATaste of Thai Peanut Sauce Mix according todirections and enjoy the raves! It takes a mere 4minutes to make this popular, spicy-sweet sauce.

Chicken Satay

A Thai restaurant favorite that is

easy to make at home.


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Y I E L D

28-30 hors doeuvres

T I M E

For cups: 10 minutes to assemble6-8 minutes to bakeFor filling: 20 minutes to assemble15 minutes to cook


28-30 square wonton wrappers*

2 tablespoons oil, divided1/2 cup chopped cashews1/2 cup pineapple chunks in juice (cut inquarters), or pineapple tidbits (reserve 2tablespoons juice)10 oz (1/2 package) ground chicken or turkey2 teaspoons A Taste of Thai Fish Sauce2 teaspoons A Taste of Thai Red Curry Paste1/2 cup minced onion1/3 cup minced red peppers1/3 cup minced green peppers

2 tablespoons ketchup1 tablespoon lime juiceOptional:chopped cilantro

*Usually comes in a 12 oz package, found in theproduce section.


Mini muffin tins (coated works best)

D I R E C T I O N SFor Cups:1. Preheat oven to 375F.2. Lay wonton wrappers inside muffin tins.

With slightly dampened fingers gently presswontons down inside of cup and against sides,conforming to pan shape. Bake a few morethan needed, just in case some collapse orbreak.

3. Bake 6-8 minutes or until lightly browned.4. Remove wonton cups from tins and cool on

wire racks. If not using immediately store

cooled cups in air tight containers. Cups willkeep crispy for 1 week.

For Filling:1. Heat 1 tablespoon of the oil in a large non-

stick skillet, over a high heat. Pat pineappledry with a paper towel, and add to pan withcashews. Cook, stirring occasionally, untilslightly browned. Drain and remove to plate,leaving as much oil in pan as possible.

2. Add remaining oil to skillet. Add groundmeat, Fish Sauce and Curry Paste. Stir-fry 2-3minutes, breaking into small pieces. Cookuntil paste is dissolved and fragrant.

3. Add onions, peppers, ketchup and reservedpineapple juice. Stir-fry until meat is cookedthrough and sauce is thickened.

4. Stir in lime juice and reserved nuts withpineapple. Cook 1 minute to combine flavors.Just before serving, fill cups with 1 tablespoonof filling and sprinkle with cilantro.

Chicken with

Cashews inWonton CupsGround chicken or turkey makesthese little hors doeuvres an

inexpensive treat. A Taste of ThaiRed Curry Paste and pineapple withlime juice make them irresistible.


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Coat and Bake

ShrimpQuickly made, quickly devoured . . .

Y I E L D

Serves 4

T I M E

10 minutes to assemble10-20 minutes to bakeTotal time: 20-30 minutes

I N G R E D I E N T S1 lb shrimp, peeled and deveined1-3.5 oz box A Taste of Thai Spicy Peanut BakeOptional: 1/4 cup A Taste of Thai Sweet Red ChiliSauce

D I R E C T I O N S

1. Preheat oven to 350F.2. Pour Spicy Peanut Bake (both inner envelopes)

into a plastic bag and add shrimp. Shake untilshrimp are completely coated.

3. Place shrimp in a shallow baking pan, lightlysprayed with non-stick cooking spray.

4. Bake until shrimp are cooked, about 10-20

minutes depending on size.5. Serve immediately with Sweet Red Chili Saucefor dipping.


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Galloping Horses

(Ma Ho)Ma Ho, a popular Thai horsdoeuvre, is a spicy meat mixtureusually served in tangerine segments.

We made it into easier finger food byfilling endive leaves.

Y I E L D

22-26 pieces, depending on size of endive leaves.

T I M E

20 minutesI N G R E D I E N T S

1 tablespoon canola or olive oil1/2 cup minced onion4 large cloves garlic, minced1 tablespoon and 1 teaspoon A Taste of Thai RedCurry Paste1-8 oz can crushed pineapple (in its own juice)1 teaspoon cornstarch1 lb lean ground pork or turkey1 tablespoon A Taste of Thai Fish Sauce1 tablespoon light brown sugar1/2 cup dry roasted peanuts, roughly chopped(extra for garnish)2 tablespoons minced cilantro (extra for garnish)

2 or 3 large endives, leaves separated and washed

D I R E C T I O N S

1. Heat oil in a large non-stick skillet over amedium-high heat. Add onion and garlic.Cook 1-2 minutes. Add Red Curry Paste andstir until dissolved and fragrant.

2. Drain pineapple well, reserving juice. Whiskcornstarch into juice until dissolved and setaside.

3. Add pork or turkey, Fish Sauce, sugar andpineapple to skillet. Stir-fry until meat iscooked through and no longer pink, about 6minutes. Stir in peanuts, cilantro and reservedjuice. Saut 1-2 minutes, or until combinedand sauce is thickened. Remove from heat.

4. Fill endive leaves with meat and pineapplemixture. Garnish with extra chopped peanutsand cilantro if desired, and serve immediately.


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Garlic Chili PepperChicken WingsThis tasty recipe comes highly

recommended from the RecipeExchange website, and it is as

delicious as they say. Its a greatappetizer for picnics and parties, sobarbecue or broil a bunch!

Y I E L D

20-24 whole chicken wings or 40 to 48 pieces

T I M E

2 days to marinate15 minutes to assemble20 minutes cooking timeI N G R E D I E N T S

24 chicken wings, tips removed and cut in half1-13.5 oz can A Taste of Thai Coconut MilkSalt & pepperOnion powder1/4 cup A Taste of Thai Garlic Chili Pepper Sauce1/3 cup roasted peanuts, chopped1 bunch scallions, sliced thinly on a diagonal

D I R E C T I O N S

1. Place wings in a zip-lock bag and add CoconutMilk. Close bag and squeeze out air. Squishbag until all wings are coated. Lay bag flat inrefrigerator for two days, occasionally turningover.

2. Drain and discard liquid. Place wings onbroiler pan, or plate if grilling. Sprinkle with

salt, pepper and onion powder. Broil eachside, on high for 10 minutes, or grill untildone.

3. Remove wings to large bowl. Add Garlic ChiliPepper Sauce, and 1/2 amount of scallionsand peanuts. Toss to coat. Arrange wings onplatter and garnish with remaining scallionsand peanuts. Serve with extra Garlic ChiliPepper Sauce on the side for dipping.


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Curried Cocktail

MeatballsThese flavorful meatballs have atouch of heat and are especially good

dipped in our A Taste of Thai SweetRed Chili Sauce. They are a perfect

tidbit for any occasion!

Y I E L D

55-1 inch meatballs

T I M E

20-30 minutes to assemble, depending on size10-15 minutes to bake, depending on sizeI N G R E D I E N T S

1 tablespoon A Taste of Thai Red Curry Paste2 tablespoons oil1/2 cup minced onion1 1/4 lbs lean ground beef or turkey1/4 cup finely chopped basil or cilantroOptional: 1-7oz bottle A Taste of Thai Sweet RedChili Sauce


Optional: 1 or 1 1/2 cookie scoop with a wirerelease

D I R E C T I O N S

1. Preheat oven to 375F.2. Add Red Curry Paste, oil and onion to a

skillet. Cook on medium heat until onion issoft and curry is dissolved. Refrigerate mixtureuntil cool, about 5 minutes.

3. Combine curry mixture, ground meat, andbasil or cilantro until incorporated.

4. Shape into 1 or 1 1/2 meatballs. A smallcookie scoop with a wire release makes quickwork of this step. Place meatballs on bakingsheets.

5. Bake 10-12 minutes for smaller meatballs and15 minutes for larger size. Serve as is, or withSweet Red Chili Sauce for dipping.


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Potstickers, Thai

StyleA Taste of Thai Garlic Chili Pepper

Sauce and Sweet Red Chili Saucegive these classic Asian dumplings anextra kick.

Y I E L D

48-50 potstickers

T I M E

55 minutes to assemble4 minutes to cook per batch


1 lb ground pork1 beaten egg4 finely chopped scallions2 tablespoons finely chopped fresh basil2 tablespoons A Taste of Thai Garlic Chili PepperSauce1 teaspoon A Taste of Thai Fish Sauce1-12 oz package round fresh won ton wrappersPeanut oil for frying1-7 oz bottle A Taste of Thai Sweet Red ChiliSauce

D I R E C T I O N S

1. Preheat oven to 200F.2. Combine pork, egg, scallions, basil, Garlic

Chili Pepper Sauce and Fish Sauce in amedium-size mixing bowl. Mix well.

3. Lay 3 won ton wrappers on a clean, drysurface and moisten edges with water.

4. Place 1 teaspoon of filling in middle of each

wrapper. Fold over and seal edges with amoistened fork. Place on sheet pan and coverwith a slightly damp cloth. Repeat until allwon tons are filled.

5. In large skillet, heat 3 tablespoons peanut oilover medium heat. Add 8-10 potstickers (donot allow potstickers to overlap) and cook 2minutes each side or until golden brown.

6. Remove potstickers from skillet, transfer to aheatproof platter and place in oven.

7. Clean skillet between batches and repeat untilall are cooked.

8. Serve hot with Sweet Red Chili Sauce fordipping.


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Thai Peanut

Chicken NuggetsOur A Taste of Thai Spicy PeanutBake transforms chicken tenders intoa Thai delight. Broil for 6 minutes

for a fast and flavor filled appetizer.

Y I E L D

Approximately 30 pieces (depending on size oftenders)

T I M E

10 minutes to assemble6 minutes to broilTotal time: 16 minutes


Vegetable oil or spray1-3.5 oz box A Taste of Thai Spicy Peanut Bake1 1/2 lbs chicken breast tendersOptional: A Taste of Thai Sweet Red Chili Sauceor favorite dipping sauce

D I R E C T I O N S

1. Set oven rack 4 inches from broiler elementand preheat broiler. Line a baking sheet withfoil and lightly brush or spray with oil.

2. Pour Spicy Peanut Bake box (both innerenvelopes) into a gallon size zip lock plasticbag.

3. Cut tenders into 3 pieces each, about 1 1/2inches long. Add chicken in batches to bag,and shake until evenly coated. Lay pieces onfoil. Sprinkle chicken with any leftover peanutbake.

4. Broil 6 minutes or until tenders are cookedthrough. Serve alone or with Sweet Red ChiliSauce.


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Curried Turkey

and Potato EggRollsEgg rolls span the Asian culture. OurThai version uses first press A Taste

of Thai Fish Sauce and Curry Pastefor a unique flavor.

Y I E L D

20 egg rolls

T I M E

40 minutes to assembleCooking times vary depending on method andskillets usedI N G R E D I E N T S

2 tablespoons oil1 cup chopped shallots1 1/4 pounds ground turkey*1 1/4 cups small-diced potatoes1 tablespoon minced ginger1 tablespoon A Taste of Thai Fish Sauce1 tablespoon A Taste of Thai Red or Yellow CurryPaste3/4 cup frozen peas, thawed2 tablespoons minced cilantro1 pound package egg roll wrappers

Optional: A Taste of Thai Sweet Red Chili Sauce*Ground pork can be substituted for turkey.

D I R E C T I O N S

1. Heat oil in a large skillet on medium highheat. Add shallots and stir-fry until slightlybrowned.

2. Add turkey, potatoes, ginger, Fish Sauce andCurry. Stirring, cook until curry is completelydissolved into mixture and meat is cooked.

3. Mix in peas and remove from heat. Addcilantro and combine. Adjust seasonings byadding more Fish Sauce or salt if desired.

4. Roll 1/4 cup filling in each egg roll wrapperaccording to package instructions. Deep-fry* or pan-fry until golden brown. Drainon paper towels. Serve with Sweet Red ChiliSauce for a dipping treat.

*For an alternative to frying, coat egg rolls withnon-stick cooking spray and bake at 400F untilgolden brown, turning frequently.


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Gluten-Free Thai

Fish CakesA popular appetizer.

Y I E L D

24 fish cakes

T I M E

20 minutes to assemble4-8 minutes to fryI N G R E D I E N T S

1 1/2 lbs white fish1 tablespoon A Taste of Thai Red Curry Paste1 egg4 scallions, chopped1/4 cup A Taste of Thai Garlic Chili Pepper Sauce3 tablespoons chopped fresh basil1 tablespoon lime juice1 teaspoon A Taste of Thai Fish Sauce1 teaspoon sugar1 cup oil, for frying

D I R E C T I O N S

1. Cut fish into small pieces. Add to foodprocessor fitted with metal blade. Pulse untilminced. Transfer to a medium bowl.

2. Put Red Curry Paste and egg in food processor.Mix until curry is dissolved into egg.

3. Add scallions, Garlic Chili Pepper Sauce,basil, lime juice, Fish Sauce, and sugar to eggmixture. Mix until minced.

4. Add to fish and mix well.5. Using a soup spoon, form into oval cakes.6. Heat oil in a large skillet.7. Fry 2-4 minutes on each side, or until golden

brown.8. Drain on paper towels.9. Serve warm with any sweet dipping sauce or

lime wedges.


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Copyright 2011 Andre Prost, Inc.

680 Middlesex Turnpike P.O. Box 835, Old Saybrook, CT 06475 U.S.A.

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

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Recipe Collection 90