| 2 | tablespoons vegetable oil |
| 2 | tablespoons mussaman curry paste |
| 2 | pounds stew meat |
| 2 | whole onions, chopped |
| 2 | whole potatoes, peeled and cut into chunks |
| 1 | cup coconut milk |
| 3 | tablespoons seasoning sauce |
| 2 | teaspoons brown sugar |
| 1 | cup unsalted peanuts |
1. Heat oil in pot.
2. Add mussaman curry base. Saute for one minute.
3. Add stew meat and brown on all sides.
4. Add onions and saute until soft.
5. Add potatoes, coconut milk, seasoning sauce and brown sugar.
6. Cover and simmer for approximately 1 to 2 hours or until meat is
tender.
7. Garnish with peanuts.
Note: Although mussaman curry is listed, Thai red or panang curry can
be used.
Nutrition Facts
Amount Per Serving: Calories 894 - Calories from Fat 544
Percent Total Calories From: Fat 61%, Protein 23%, Carbohydrate
16%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated
Fat 28g, Cholesterol 169mg, Sodium 121mg, Total Carbohydrate 36g, Dietary
Fiber 3g, Sugars 0g, Protein 52g, Vitamin A 0 units, Vitamin C 22 units,
Calcium 0 units, Iron 9 units
| 2 | whole boned duck legs |
| 2 | cups prepared coconut ginger rice |
| 1 | whole egg |
| 1 | tablespoon oil |
| 1 | 14 oz. can light coconut milk |
| 3 | tablespoons red curry base |
| 1 | tablespoon seasoning sauce |
| 1/2 | cup fresh basil |
| 2 | cups chicken stock |
| 2 | each 8 to 10 inch skewers |
1. Lay out duck on counter. Cut the skin so that it is open flat.
2. In a small bowl, combine coconut ginger rice and egg.
3. Put as much coconut ginger rice in center of legs as you can, still
being able to close up skin around it.
4. Take a skewer and beginning at one end, start to thread skin onto
it alternating from one side to the other until all sides are closed up.
5. Cut off excess skewer leaving about 1/2 inch exposed at each end.
6. In a medium size skillet, heat oil on medium high.
7. Place duck legs into pan and brown very well on all sides.
8. When duck legs are very brown, add the red curry base.
9. Saute for one minute.
10. Add the basil, coconut milk, stock and seasoning sauce. Bring to
a boil.
11. Reduce heat to slow simmer and cover pan.
12. Continue to cook for about 45 minutes.
13. Check at 20 minutes and add more stock if necessary.
14. Serve with steamed spinach or sauteed greens.
Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 95
Percent Total Calories From: Fat 79%, Protein 15%, Carbohydrate
6%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated
Fat 2g, Cholesterol 107mg, Sodium 1491mg, Total Carbohydrate 2g, Dietary
Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 198 units, Vitamin C 0 units,
Calcium 0 units, Iron 0 units
| 3 | cups cooked brown jasmine rice |
| 1/2 | whole red bell pepper, diced |
| 1 | whole carrot, diced |
| 2 | stalks celery, diced |
| 1/2 | pound green beans, blanched and diced |
1. Prepare Rice Wine and Sesame Dressing. Set aside.
2. In bowl, combine brown jasmine rice, red bell pepper, carrot, celery
and green beans.
3. Mix together well.
4. Pour Rice Wine and Sesame Dressing over rice mixture.
5. Mix together well.
6. Serve.
Nutrition Facts
Amount Per Serving: Calories 48 - Calories from Fat 3
Percent Total Calories From: Fat 6%, Protein 15%, Carbohydrate
78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 201mg, Total Carbohydrate 9g, Dietary Fiber
2g, Sugars 0g, Protein 2g, Vitamin A 3103 units, Vitamin C 26 units, Calcium
0 units, Iron 1 units
| 3 | cloves minced garlic |
| 1 | whole minced onion |
| 2 | cups diced and peeled eggplants |
| 1/2 | pound boneless, diced chicken breast |
| 1 | tablespoon panang curry base |
| 1/4 | cup chopped parsley |
1. In a large skillet, heat oil.
2. Saute garlic until golden brown.
3. Add onion and eggplant and saute until onion becomes soft.
4. Add chicken and reduce heat.
5. Simmer until chicken becomes fully cooked (5 - 10 minutes).
6. Add parsley and panang curry base.
7. Mix thoroughly and season with salt and pepper if desired.
8. Serve over pasta or rice.
Nutrition Facts
Amount Per Serving: Calories 253 - Calories from Fat 67
Percent Total Calories From: Fat 26%, Protein 47%, Carbohydrate
26%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated
Fat 2g, Cholesterol 76mg, Sodium 83mg, Total Carbohydrate 17g, Dietary
Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 725 units, Vitamin C 12 units,
Calcium 0 units, Iron 4 units
| 1 | tablespoon oil |
| 2 | whole lemon grass hearts, minced |
| 1 | teaspoon red chili peppers |
| 2 | tablespoons seasoning sauce |
| 1 | pound skinless boneless chicken breast, cut into 1/4 inch strips |
| 2 | whole scallions, diced |
| 1 | tablespoon lime juice |
| 1 | tablespoon honey |
| 1/2 | cup chopped fresh cilantro |
1. Heat oil in a large nonstick skillet.
2. Add lemon grass hearts, minced red chili pepper and seasoning sauce.
Saute for three minutes.
3. Add chicken and saute for about 5 minutes.
4. Add scallions and saute for 1 minute.
5. Add lime juice, honey and cilantro.
6. Toss until all mixed togethe well.
7. Serve over noodles.
Nutrition Facts
Amount Per Serving: Calories 387 - Calories from Fat 121
Percent Total Calories From: Fat 31%, Protein 59%, Carbohydrate
10%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated
Fat 2g, Cholesterol 154mg, Sodium 139mg, Total Carbohydrate 10g, Dietary
Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 458 units, Vitamin C 4 units,
Calcium 0 units, Iron 2 units
| 1 | whole onion, cut into chunks |
| 3 | whole carrots, sliced thin |
| 1 1/2 | pounds skinless boneless chicken breasts, cut into strips |
| 2 | cups frozen peas |
1. In large skillet, prepare Mussaman Curry Sauce.
2. Add onions and carrots and simmer until onions get soft.
3. Add chicken and cook for 8-10 minutes or until chicken is done.
4. Stir in peas and cook for 2 more minutes or until peas are heated
through.
5. Serve over hot soft jasmine rice.
Nutrition Facts
Amount Per Serving: Calories 315 - Calories from Fat 48
Percent Total Calories From: Fat 15%, Protein 60%, Carbohydrate
25%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated
Fat 1g, Cholesterol 116mg, Sodium 202mg, Total Carbohydrate 20g, Dietary
Fiber 2g, Sugars 0g, Protein 47g, Vitamin A 15763 units, Vitamin C 21 units,
Calcium 0 units, Iron 3 units
| 1 | pound boneless chicken breast |
| 16 | each 8 to 10 inch skewers |
1. Cut chicken into long thin strips, about 6 strips per breast.
2. Thread chicken onto skewers.
3. Prepare Panang Curry Sauce.
4. Put skewered chicken into container.
5. Pour hot Panang Curry Sauce over chicken and refrigerate at least
one hour.
6. Grill chicken over hot coals or broil on high heat for 6-8 minutes
on each side.
Nutrition Facts
Amount Per Serving: Calories 172 - Calories from Fat 64
Percent Total Calories From: Fat 37%, Protein 63%, Carbohydrate
0%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated
Fat 2g, Cholesterol 76mg, Sodium 65mg, Total Carbohydrate 0g, Dietary Fiber
0g, Sugars 0g, Protein 27g, Vitamin A 84 units, Vitamin C 0 units, Calcium
0 units, Iron 1 units
| 30 to 24 | 8 to 10 inch skewers |
| 2 | pounds boneless chicken breasts |
1. Soak skewers in water for at least 1 hour so that they will not burn
during cooking.
2. Make Peanut Sauce.
3. Slice chicken into long thin strips, about 6 strips per breast half.
4. In refrigerator, marinate chicken in 3/4 of the Peanut Sauce for
at least one hour.
5. Thread chicken onto skewers.
6. Grill or broil skewered chicken about five inches from heat for
8 minutes on each side.
7. Serve with remaining Peanut Sauce (hot or cold).
Nutrition Facts
Amount Per Serving: Calories 344 - Calories from Fat 127
Percent Total Calories From: Fat 37%, Protein 63%, Carbohydrate
0%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated
Fat 4g, Cholesterol 153mg, Sodium 129mg, Total Carbohydrate 0g, Dietary
Fiber 0g, Sugars 0g, Protein 54g, Vitamin A 168 units, Vitamin C 0 units,
Calcium 0 units, Iron 2 units
| 1 | pound ground beef |
| 2 | tablespoons Chili Pepper Soup Mix |
| 1/2 | cup minced onion |
| 1/4 | cup unseasoned dry bread crumbs |
1. Combine ground beef and chili pepper soup mix. Mix together well.
2. Add onions and bread crumbs. Mix all together well.
3. Shape mixture into 4 patties.
4. Broil, grill or pan fry until cooked to desired doneness.
5. Serve on a bun and garnish with tomato slices and bean sprouts.
Nutrition Facts
Amount Per Serving: Calories 32 - Calories from Fat 3
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate
78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 47mg, Total Carbohydrate 6g, Dietary Fiber
0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 1 units, Calcium
0 units, Iron 0 units
| 2 | pounds carrots, peeled and roughly chopped |
| 1 | whole onion, diced |
| 4 | stalks celery, chopped |
| 2 | quarts vegetable stock |
| 1/4 | cup chopped fresh dill weed |
| 2 | 14 oz. cans coconut milk |
| salt | |
| pepper |
1. Place carrots, onion and celery in pot.
2. Cover with vegetable stock.
3. Bring to a boil and simmer until carrots are tender.
4. Puree in processor or blender.
5. Return to pot and bring to a boil.
6. Add dill and season with salt and pepper.
7. Slowly add coconut milk, stirring together to mix well.
8. Serve hot.
Nutrition Facts
Amount Per Serving: Calories 479 - Calories from Fat 265
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate
37%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated
Fat 25g, Cholesterol 0mg, Sodium 662mg, Total Carbohydrate 44g, Dietary
Fiber 10g, Sugars 0g, Protein 9g, Vitamin A 43418 units, Vitamin C 60 units,
Calcium 0 units, Iron 8 units
| 1/2 | pound shrimp, (boneless chicken breast may be substituted) |
| 3 | tablespoons garlic chili pepper sauce |
| 2 | tablespoons olive oil |
| 3 | cloves minced garlic |
| 2 | tablespoons tangy coconut ginger soup mix |
| 1/2 | cup coconut milk, (lite coconut milk may be substituted) |
| 1/8 | cup chopped fresh parsley |
| 1/8 | cup chopped fresh basil |
| 1/2 | cup wild mushroom |
| 1/4 | cup sliced leek |
| 1/2 | cup shredded cheddar cheese |
1. Preheat oven and pizza stone to 475°.
2. Marinate shrimp in Garlic Chili Pepper Sauce. Set aside.
3. Stretch or roll dough to desired size and thickness.
4. Brush with olive oil.
5. Spread garlic evenly over dough.
6. Dissolve Tangy Coconut Ginger Soup Mix in coconut milk.
7. Spread over dough.
8. Cut marinated shrimp into bite size pieces.
9. Distribute shrimp, parsley, basil, wild mushrooms and leeks evenly
over pizza.
10. Sprinkle cheddar cheese over top.
11. Sprinkle pizza stone with corn meal.
12. Slide pizza onto stone and bake until golden, approximately 15
minutes.
Nutrition Facts
Amount Per Serving: Calories 502 - Calories from Fat 334
Percent Total Calories From: Fat 67%, Protein 26%, Carbohydrate
7%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated
Fat 20g, Cholesterol 251mg, Sodium 876mg, Total Carbohydrate 9g, Dietary
Fiber 2g, Sugars 0g, Protein 33g, Vitamin A 1742 units, Vitamin C 10 units,
Calcium 0 units, Iron 7 units
| 1 | pound fresh spinach |
| 1/4 | cup water |
| 1/2 | cup coconut milk, (lite coconut milk may be substituted) |
| 1 | tablespoon fresh ginger |
| 2 | tablespoons garlic chili pepper sauce |
| 2 | tablespoons lemon zest |
| 2 | tablespoons lemon juice |
| 2 | cloves minced garlic |
| 1 | pound puff pastry |
1. Steam spinach with water just until wilted.
2. Remove from heat and cool with cold water.
3. Drain spinach in a colander, pressing to remove all excess water.
4. Chop spinach well.
5. In a bowl, combine coconut milk, ginger, garlic chili pepper sauce,
lemon zest, lemon juice and garlic. Mix together well.
6. Add spinach. Stir together.
7. Preheat oven to 425 degrees.
8. Lay out puff pastry and cut into 2" squares.
9. Brush all around edges with egg.
10. Place approximately one tablespoon of spinach mixture on square.
11. Fold diagonally, sealing edges.
12. Place Coconut Ginger Spinach Puffs on nonstick cookie sheet.
13. Brush with egg and bake 15 minutes or until puffed and golden brown.
14. Serve hot.
Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 116
Percent Total Calories From: Fat 59%, Protein 8%, Carbohydrate
33%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated
Fat 5g, Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 16g, Dietary
Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 2649 units, Vitamin C 13 units,
Calcium 0 units, Iron 2 units
| 4 | eggs |
| 2 | cups milk |
| 4 | cups coconut milk |
| 1/2 | cup sugar |
| 1 | teaspoon vanilla extract |
| 2 | cups jasmine rice |
1. Preheat oven to 300°.
2. In mixing bowl, beat eggs slightly.
3. Add milk, coconut milk, sugar, vanilla extract and soft jasmine
rice.
4. Mix ingredients together thoroughly.
5. Pour into an oven proof baking dish.
6. Bake for 50 - 60 minutes, stirring well after 15 minutes of baking
time. Pudding will set when it is done.
7. Serve hot or cold.
Nutrition Facts
Amount Per Serving: Calories 378 - Calories from Fat 271
Percent Total Calories From: Fat 72%, Protein 8%, Carbohydrate
20%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated
Fat 25g, Cholesterol 115mg, Sodium 77mg, Total Carbohydrate 19g, Dietary
Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 236 units, Vitamin C 2 units,
Calcium 0 units, Iron 4 units
| 2 | cups red cabbage, shredded |
| 2 | scallions, sliced |
| 10 | radishes, sliced |
| 1 | small red bell pepper, sliced |
| 1 | small green bell pepper, sliced |
| 1 | small yellow bell pepper, sliced |
| 2 | cups mushrooms, quartered |
| 2 | whole skinless boneless chicken breasts, cut in half |
| 1/2 | cup Peanut Sauce Mix |
| 8 | cups romaine lettuce, torn into bite sized pieces |
1. Prepare Spicy Ginger Dressing.
2. Preheat oven to 350°.
3. Coat chicken pieces with peanut sauce mix. Discard excess peanut
sauce mix.
4. Place chicken in casserole dish and bake for 25-30 minutes.
5. Let cool.
6. While chicken is cooling, combine in a large bowl, romaine lettuce,
red cabbage, scallions, radishes, red bell pepper, green bell pepper, yellow
bell pepper and mushrooms.
7. At serving time, portion salad on individual plates.
8. Place 1/2 chicken breast on top of salad.
9. Serve with Spicy Ginger Dressing.
Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 36
Percent Total Calories From: Fat 17%, Protein 64%, Carbohydrate
19%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated
Fat 1g, Cholesterol 80mg, Sodium 88mg, Total Carbohydrate 10g, Dietary
Fiber 2g, Sugars 0g, Protein 33g, Vitamin A 3992 units, Vitamin C 106 units,
Calcium 0 units, Iron 3 units
A robust vegetarian curry
| 2 | tablespoons vegetable oil |
| 1 | tablespoon mussaman curry paste |
| 1 | whole medium onion, chopped (1 cup) |
| 3 | cloves garlic, crushed |
| 2 | tablespoons soy sauce |
| 1 | 14 oz. can light coconut milk |
| 1 | 19 oz. can garbanzo beans, (chickpeas) rinsed and drained |
| 1 | whole medium tomato, cut into 1" cubes |
| 1/4 | cup chopped fresh basil |
| 2 | tablespoons sugar |
1. Heat oil in saucepan.
2. Add mussaman curry base, onion, garlic. Saute briefly.
3. Add lite coconut milk and soy sauce. Bring to a boil.
4. Keep at boil for five minutes, stirring occasionally.
5. Add garbanzo beans (chickpeas), tomato, basil and sugar. Bring back
to simmer.
6. Stir together well and serve over rice.
Nutrition Facts
Amount Per Serving: Calories 324 - Calories from Fat 93
Percent Total Calories From: Fat 29%, Protein 16%, Carbohydrate
56%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated
Fat 1g, Cholesterol 0mg, Sodium 843mg, Total Carbohydrate 45g, Dietary
Fiber 4g, Sugars 0g, Protein 13g, Vitamin A 73 units, Vitamin C 3 units,
Calcium 0 units, Iron 4 units
| 1 | tablespoon green curry base |
| 6 | cups chicken broth |
| 1 1/2 | pounds broccoli, chopped |
| 1 | whole potato, chopped |
| 2 | cloves garlic, minced |
| 1 | whole onion, chopped |
| 1 | cup coconut milk |
| 2 | tablespoons garlic chili pepper sauce |
| 1/2 | cup yogurt |
| 1 | tablespoon seasoning sauce |
1. In a large stock pot, dissolve green curry base in 1/2 cup of the
chicken broth.
2. Add remaining chicken broth, broccoli, potato, garlic and onion
to pot.
3. Simmer for 1/2 hour or until all vegetables are cooked through.
4. Add coconut milk, garlic chili pepper sauce, yogure and seasoning
sauce.
5. Puree in blender or food processor.
6. Serve hot.
Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 97
Percent Total Calories From: Fat 46%, Protein 14%, Carbohydrate
40%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated
Fat 8g, Cholesterol 2mg, Sodium 1585mg, Total Carbohydrate 21g, Dietary
Fiber 3g, Sugars 0g, Protein 7g, Vitamin A 2024 units, Vitamin C 114 units,
Calcium 0 units, Iron 3 units
1. Roll out 2 sheets of dough about 5" wide and 1/8" to 1/16" of an
inch thick. If using ravioli form, roll out dough the size of your form.
2. Lay one rectangle out and brush with water or a lightly beaten egg.
3. Place about 1/2 tablespoon of chicken mixture approximately 1" apart
in 2 rows the length of the pastry.
4. Place the other rectangular piece of dough on top, pressing with
your fingers in between the stuffing so the top layer of dough sticks to
the wet surface of the bottom layer.
5. Cut between the mounds, making square ravioli.
6. Bring 2 quarts of water to boil in large saucepan.
7. Add raviolis one by one, stir lightly to keep from sticking to sides
and bottom of pan.
8. Boil rapidly 3-4 minutes or until raviolis float to top.
9. Drain and serve.
Note: If not using immediately, store in refrigerator.
Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate
0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber
0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium
0 units, Iron 0 units
| 2 | tablespoons vegetable oil |
| 1 1/2 | tablespoons yellow curry base |
| 2 | pounds firm white fish |
| 3/4 | cup chicken broth |
| 2 | teaspoons seasoning sauce |
| 1/2 | pound mushroom, sliced |
| 1 | whole summer squash, seeded and chopped |
| 2 | whole tomatoes, seeded and chopped |
| 2 | teaspoons fresh basil, chopped |
1. Heat oil in a wok or fry pan. Add curry and stir to soften.
2. Add fish fillets, cooking for about one minute on each side.
3. Stir in chicken broth and seasoning sauce.
4. Bring to a boil for 2 minutes.
5. Add mushrooms and summer squash. Simmer on medium heat for 3 minutes.
6. Add tomatoes and basil and steam until basil is just wilted, about
2-3 minutes.
7. Serve immediately with soft jasmine rice.
Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 81
Percent Total Calories From: Fat 30%, Protein 60%, Carbohydrate
10%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated
Fat 1g, Cholesterol 94mg, Sodium 415mg, Total Carbohydrate 7g, Dietary
Fiber 1g, Sugars 0g, Protein 41g, Vitamin A 535 units, Vitamin C 24 units,
Calcium 0 units, Iron 2 units
| 1/4 | cup vegetable oil |
| 3 | cloves garlic, minced |
| 3 | whole carrots, diced |
| 4 | stalks celery, diced |
| 1 | whole onion, diced |
| 2 | 28 oz. cans V-8 juice |
| 2 | 28 oz. cans tomatoes |
| 1 | teaspoon celery seed |
| 1 | whole bay leaf |
| 1 | teaspoon peppercorns |
| 2 | cups water |
| 1 | cup broccoli flowerettes |
| 1 | 10 oz. package fresh spinach, chopped |
| 1/4 | cup fresh parsley, chopped |
| 1 | tablespoon yellow curry base |
| salt | |
| pepper |
1. In large stockpot, heat oil.
2. Add garlic and saute until light brown.
3. Add carrots, celery and onions and saute until just tender.
4. Add V-8, tomatoes, celery seed, bay leaf, peppercorns and water.
5. Bring to a boil.
6. Turn to simmer and cook for about 30 minutes.
7. Add spinach, parsley, broccoli and yellow curry base.
8. Season with salt and pepper.
9. Cook for another 5-10 minutes.
10. Serve hot.
Nutrition Facts
Amount Per Serving: Calories 229 - Calories from Fat 72
Percent Total Calories From: Fat 31%, Protein 11%, Carbohydrate
57%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated
Fat 1g, Cholesterol 0mg, Sodium 1208mg, Total Carbohydrate 33g, Dietary
Fiber 5g, Sugars 0g, Protein 6g, Vitamin A 13039 units, Vitamin C 103 units,
Calcium 0 units, Iron 4 units
| 1 | cup chopped fresh parsley |
| 4 | each minced lemon grass hearts |
| 4 | cloves minced garlic |
| 1/4 | cup olive oil |
| 2 | tablespoons lemon juice |
| 1 | teaspoon seasoning sauce |
1. In a bowl, combine parsley, lemon grass hearts, garlic, olive oil,
lemon juice and seasoning sauce.
2. Mix together well
Nutrition Facts
Amount Per Serving: Calories 68 - Calories from Fat 61
Percent Total Calories From: Fat 90%, Protein 2%, Carbohydrate
8%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated
Fat 1g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 1g, Dietary Fiber
0g, Sugars 0g, Protein 0g, Vitamin A 397 units, Vitamin C 9 units, Calcium
0 units, Iron 1 units
| 1/2 | pound ground pork |
| 2 | cups cooked rice |
| 1/4 | cup chopped fresh cilantro |
| 2 | tablespoons lime juice |
| 1 | tablespoon lime zest |
| 1 | tablespoon green peppercorn |
| 1 | whole minced lemon grass heart |
| 2 | cloves minced garlic |
| 1 | whole egg |
| 2 | tablespoons soy sauce |
| 2 | tablespoons brown sugar |
| 1 | cup unseasoned dry bread crumbs |
1. Combine pork, rice, cilantro, lime juice, lime zest, green peppercorns,
lemon grass, garlic, egg, soy sauce, brown sugar and bread crumbs.
2. Form small cakes each consisting of 3-4 tablespoons of mixture.
3. Heat one tablespoon of oil at a time in a nonstick fry pan.
4. Saute pork and rice cakes until brown on both sides.
5. Serve immediately or prepare them in advance and reheat in 350°
oven.
6. Serve with Thai Mango Relish.
Nutrition Facts
Amount Per Serving: Calories 299 - Calories from Fat 51
Percent Total Calories From: Fat 17%, Protein 15%, Carbohydrate
68%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated
Fat 2g, Cholesterol 46mg, Sodium 373mg, Total Carbohydrate 51g, Dietary
Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 94 units, Vitamin C 2 units,
Calcium 0 units, Iron 3 units
| 2 | ounces soy sauce |
| 1 | tablespoon chopped fresh cilantro |
| 3 | cloves garlic, minced |
| 2 | teaspoons red chili peppers |
1. In a small bowl, combine soy sauce, cilantro, garlic and minced red
chili peppers.
2. Mix together well.
Nutrition Facts
Amount Per Serving: Calories 6 - Calories from Fat 0
Percent Total Calories From: Fat 2%, Protein 31%, Carbohydrate
67%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 406mg, Total Carbohydrate 1g, Dietary Fiber
0g, Sugars 0g, Protein 0g, Vitamin A 13 units, Vitamin C 0 units, Calcium
0 units, Iron 0 units
| 3/4 | cup Green Chili Sauce |
| 3 | cloves minced garlic |
| 2 | tablespoons lemon zest |
| 2 | tablespoons lemon juice |
| 1 | whole dried red chili pepper |
| 1 | teaspoon grated fresh ginger |
1. In a small bowl, combine green chili sauce, garlic, lemon zest, lemon
juice, red chili pepper and ginger.
2. Stir to combine well
Nutrition Facts
Amount Per Serving: Calories 5 - Calories from Fat 0
Percent Total Calories From: Fat 4%, Protein 10%, Carbohydrate
85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 1g, Dietary Fiber
0g, Sugars 0g, Protein 0g, Vitamin A 98 units, Vitamin C 4 units, Calcium
0 units, Iron 0 units
| 1 | pound green beans |
| 1 | tablespoon green curry base |
| 1 | tablespoon brown sugar |
| 2 | tablespoons seasoning sauce |
| 2 | cups chicken broth |
| 2 | pounds catfish fillets |
| 1/2 | cup loosely packed fresh basil |
1. Snap ends off green beans and break into bite sized pieces. Set aside.
2. In a wok or frying pan, combine green curry base, brown sugar, seasoning
sauce and 1 cup of coconut milk.
3. Bring to a boil and reduce by 1/4 over medium heat.
4. Add broth and return to simmer.
5. Add catfish and green beans.
6. Return to a simmer and cook until catfish is cooked and green beans
are tender/crisp, about 5-7 minutes.
7. Remove catfish and green beans from sauce, onto a plate, using a
slotted spoon.
8. Add basil to the sauce and continue simmering, reducing by 1/4.
9. Pour sauce over catfish and green beans. Serve with soft jasmine
rice.
Nutrition Facts
Amount Per Serving: Calories 187 - Calories from Fat 49
Percent Total Calories From: Fat 26%, Protein 69%, Carbohydrate
5%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated
Fat 1g, Cholesterol 123mg, Sodium 815mg, Total Carbohydrate 3g, Dietary
Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 106 units, Vitamin C 1 units,
Calcium 0 units, Iron 1 units
| 2 | tablespoons white vinegar |
| 1 | tablespoon green curry base |
| 1 | 6 oz. jar chutney |
| 2 | each seeded and diced cucumbers |
| 1/2 | cup diced red bell pepper |
1. In a small bowl, blend vinegar, green curry base and chutney.
2. Stir in cucumber and red bell pepper.
3. Serve as a condiment on sandwiches or burgers.
Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate
97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 15g, Dietary Fiber
0g, Sugars 0g, Protein 0g, Vitamin A 428 units, Vitamin C 15 units, Calcium
0 units, Iron 0 units
| 1 | tablespoon vegetable oil |
| 1 | tablespoon green curry base |
| 1 | 14 oz. can coconut milk |
| 1 | teaspoon seasoning sauce |
1. In small saucepan, heat oil.
2. Saute green curry base in oil over medium heat for one minute.
3. Add coconut milk and seasoning sauce. Stirring together well.
4. Bring to a boil.
5. Lower heat and simmer for 1-2 minutes.
6. Add your favorite meat and vegetables and simmer until cooked. Enjoy!
Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 111
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate
5%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated
Fat 10g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 1g, Dietary Fiber
1g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium
0 units, Iron 2 units
| 2 | cups coconut milk |
| 1 | tablespoon green curry base |
| 1 | pound beef sirloin steak |
| 3 | tablespoons seasoning sauce |
| 1 | tablespoon sugar |
| 1 | whole onion, quartered |
| 1 | cup frozen peas |
| 2 | whole tomatoes, quartered |
| 1 | cup loosely packed fresh basil |
1. In a 3 quart dutch over or fry pan, heat coconut milk on medium high
heat for 3 minutes.
2. Stir in green curry base.
3. Add sirloin steak and cook for 5-7 minutes.
4. Add seasoning sauce, sugar and onion. Continue cooking, stirring
occasionally.
5. Add peas and tomatoes.
6. Bring to a boil, then simmer until onions are transluscent.
7. Stir in basil until wilted.
8. Serve with soft jasmine rice.
Nutrition Facts
Amount Per Serving: Calories 500 - Calories from Fat 306
Percent Total Calories From: Fat 61%, Protein 24%, Carbohydrate
15%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated
Fat 26g, Cholesterol 65mg, Sodium 121mg, Total Carbohydrate 19g, Dietary
Fiber 4g, Sugars 0g, Protein 30g, Vitamin A 645 units, Vitamin C 27 units,
Calcium 0 units, Iron 7 units
| 1/2 | cup olive oil |
| 3 | tablespoons panang curry base |
| 1/2 | cup fresh basil, packed loosely |
| 1 | teaspoon salt |
| 1 | whole red bell pepper, quartered |
| 2 | whole zucchini, cut lengthwise |
| 1 | whole onion, cut in thick slices |
| 1 | whole eggplant, sliced |
1. In a small saucepan, heat oil on medium heat.
2. Add panang curry base, basil and salt. Stir until curry is dissolved.
3. In a large bowl place red bell pepper, zucchini, onion and eggplant.
4. Pour curry mixture over vegetables.
5. Toss vegetables to coat evenly.
6. Cook directly on grill or wrap and seal in foil and place on grill.
7. Cook for about 15 minutes.
8. Check vegetables for tenderness.
9. Serve immediately or chill and add to your favorite salad greens.
Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 245
Percent Total Calories From: Fat 85%, Protein 3%, Carbohydrate
13%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated
Fat 4g, Cholesterol 0mg, Sodium 584mg, Total Carbohydrate 9g, Dietary Fiber
1g, Sugars 0g, Protein 2g, Vitamin A 1328 units, Vitamin C 46 units, Calcium
0 units, Iron 1 units
| 3 | tablespoons vegetable oil |
| 1 | egg |
| 3 | cloves garlic |
| 1 | cup peas |
| 2 | whole chopped scallions |
| 4 | cups jasmine rice, cooked |
| 1/4 | teaspoon black pepper |
| 1 | teaspoon seasoning sauce |
| 2 | teaspoons soy sauce |
| 4 | ounces bean sprouts |
| 2 | tablespoons red chili peppers |
1. Heat oil in a large skillet or wok.
2. Add egg and scramble until cooked.
3. Add garlic, peas and green onion.
4. Stir fry 1 - 2 minutes.
5. Add soft jasmine rice and stir fry until hot.
6. Season with black pepper, seasoning sauce and soy sauce.
7. Stir well.
8. Bean sprouts can be added now. Heat thoroughly.
Note: If you are making a particular type of rice i.e.; shrimp, pork
or chicken, this ingredient should be added before Step 2 and cooked completely
before continuing.
Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 53
Percent Total Calories From: Fat 67%, Protein 12%, Carbohydrate
21%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated
Fat 1g, Cholesterol 27mg, Sodium 96mg, Total Carbohydrate 4g, Dietary Fiber
1g, Sugars 0g, Protein 2g, Vitamin A 160 units, Vitamin C 10 units, Calcium
0 units, Iron 1 units
| 2 | pounds skinless boneless chicken breasts |
| 2 | tablespoons peanut oil |
| 1 | cup coconut milk |
| 1 | cup chicken broth |
1. Prepare Lemon Grass Marinade.
2. Marinate chicken in Lemon Grass Marinade for at least one hour.
3. In a large skillet or wok, heat 1 tablespoon peanut oil over high
heat.
4. Brown chicken well on both sides, adjusting heat so that it does
not burn.
5. Remove chicken from pan and set aside.
6. Wipe out skillet.
7. Add remaining 1 tablespoon peanut oil and heat over medium heat.
8. Add basil and strained solids* from the marinade.
9. Saute for three minutes.
10. Add coconut milk and chicken broth.
11. Simmer until liquid reduces by 1/2.
12. Return chicken to skillet and cook for 6-8 more minutes.
13. Serve with soft jasmine rice.
*Note: After removing chicken from marinade, strain the solids and use
them for added flavor. Discard the liquid.
Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 237
Percent Total Calories From: Fat 50%, Protein 49%, Carbohydrate
2%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated
Fat 14g, Cholesterol 154mg, Sodium 507mg, Total Carbohydrate 2g, Dietary
Fiber 1g, Sugars 0g, Protein 58g, Vitamin A 48 units, Vitamin C 1 units,
Calcium 0 units, Iron 4 units
| 2 | ounces seasoning sauce |
| 3 | tablespoons brown sugar |
| 2 | teaspoons red chili peppers |
| 3 | each lemon grass hearts, sliced crossways |
| 4 | cloves garlic, minced |
1. Combine seasoning sauce, brown sugar, minced red chili peppers, lemon
grass hearts and garlic.
2. Mix together well.
Nutrition Facts
Amount Per Serving: Calories 13 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 3%, Carbohydrate
97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 3g, Dietary Fiber
0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium
0 units, Iron 0 units
| 1 | whole (about 3 pounds) duck |
| 2 | tablespoons mussaman curry paste |
| 1 | 14 oz. can light coconut milk |
| 1/4 | cup chicken broth |
| 1 | 10 oz. package fresh spinach, rinsed |
1. Make Garlic Chili Marinade and set aside.
2. Remove all gizzards from both body cavities of duck.
3. Using a very sharp knife, remove breasts and leggs.
4. Score breast using criss-cross on skin side. Place in marinade.
(Wrap legs for later use.)
5. Discard all scrap.
6. Place large killet on medium heat.
7. Place marinated breasts in pan, skin side down.
8. Keep heat moderate so skin browns slowly and does not burn.
9. While duck is cooking, strain solids from remaining marinade and
set aside.
10. Once skin side of breasts is well browned, turn and cook five minutes
more.
11. Remove from pan and set aside.
12. Drain excess greast from skillet and return to heat.
13. Add mussaman curry base to pan and saute 1-2 minutes.
14. Add lite coconut milk and broth. Simmer until reduced by one half.
15. Add reserved solids from marinade and simmer for five more minutes.
16. Return duck to sauce and continue simmering.
17. Add spinach to sauce and heat until just wilted.
18. Divide spinach onto two plates.
19. Cut duck breasts into strips on the bias.
20. Place duck on top of spinach.
21. Serve with soft jasmine rice and remaining sauce on side or on
top of duck.
Nutrition Facts
Amount Per Serving: Calories 1303 - Calories from Fat 976
Percent Total Calories From: Fat 75%, Protein 23%, Carbohydrate
2%
Totals and Percent Daily Values (2000 calories): Fat 108g, Saturated
Fat 37g, Cholesterol 320mg, Sodium 519mg, Total Carbohydrate 5g, Dietary
Fiber 1g, Sugars 0g, Protein 76g, Vitamin A 10339 units, Vitamin C 40 units,
Calcium 0 units, Iron 14 units
| 1 | tablespoon vegetable oil |
| 1 | tablespoon mussaman curry paste |
| 1 | 14 oz. can coconut milk |
| 1 | teaspoon seasoning sauce |
1. In small saucepan, heat oil.
2. Saute mussaman curry base in oil over medium heat for one minute.
3. Add coconut milk and seasoning sauce. Stirring together well.
4. Bring to a boil.
5. Lower heat and simmer for 1-2 minutes.
6. Add your favorite meat and vegetables and simmer until cooked. Enjoy!
Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 111
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate
5%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated
Fat 10g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 1g, Dietary Fiber
1g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium
0 units, Iron 2 units
| 2 | pounds flank steaks, (boneless chicken breast may be used) |
| 1 | tablespoon vegetable oil |
| 5 | cloves chopped |