THAI BANANAS IN COCONUT MILK
1 14 Oz Can Thai Kitchen Coconut Milk
3 Large Ripe Bananas, Sliced
3 Tbs. Thai Kitchen Coconut (Palm) Sugar
1 Tbs. Vanilla
Pinch Of Salt
On A Medium Heat Simmer For 10 Minutes Coconut Milk, Bananas, Coconut
Sugar, Vanilla And Salt, Serve Warm. Makes 4 Servings.
GREEN CURRY WITH VEGETABLES
1-14 Oz. Can Thai Kitchen Coconut Milk
2 Tbs. Thai Kitchen Coconut (Palm) Sugar
2 Tbs. Thai Kitchen Green Curry Paste (Vary To Taste)
4 Tbs. Thai Kitchen Fish Sauce
1-8 Oz. Can Bamboo Shoots (Always Rinse And Drain)
Mixed Vegetable (Peas, Thai Eggplant, String Beans, Etc.)
1/4 Cup Fresh Chopped Basil Leaves
Cilantro For Garnish
Combine Coconut Milk, Curry Paste, Fish Sauce And Coconut Sugar In
Saucepan. Simmer For 10 Minutes. Add Remaining Ingredients And Simmer
Additional 30 Minutes. TASTE AND ADJUST. Garnish With Cilantro. Serve
With Jasmine Rice.

TOM KHA GAI (HOT AND SOUR CHICKEN COCONUT SOUP)
2-14 Oz. Cans Thai Kitchen Coconut Milk
1 Cup Cold Water Or Vegetable Stock Or Chicken Stock
1 Crushed And Sliced Stalk Lemon (Slice At An Angle In 1 1/2 Inch Pieces)
8 Tbs. Thai Kitchen Fish Sauce (Add More Or Less To Taste)
6 Kaffir Lime Leaves, Torn (Or Grated Zest Of Lime)
8 Fresh, Peeled, Thin Galanga Slices
2 Tbs. Thai Kitchen Coconut (Palm) Sugar Or Granulated Sugar.
1/2 Cup Freshly Squeezed Lime Juice (Add More Or Less To Taste)
1-8 Oz. Can Bamboo Shoots (Rinsed And Drained)
1 15 Oz. Can Drained Straw Mushrooms
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste (Add More Or Less To Taste)
10 Oz. Sliced White Meat Chicken Breast
2 Tbs. Thai Kitchen Tom Yum Soup Mix (Optional)
4 Tbs. Tamarind Juice (Optional)
1/4 Cup Fresh Cilantro (For Garnish)
Bring To Boil Coconut Milk And Water Or Stock. Reduce Heat And Add Lemon
Grass, Fish Sauce, Kafir Lime Leaves, Galanga, And Sugar. Simmer 15
Minutes. Add Remaining Ingredients And Simmer 10 More Minutes. TASTE AND
STIR FRY SHRIMP: SERVES 2-4
2 Tbs. Vegetable Oil For Stirfrying
2 Cloves Peeled, Minced Garlic
1/4 Cup Chopped Fresh Basil Leaves
1 Cup Snow Peas
4 Tbs. Thai Kitchen Fish Sauce (To Taste)
8 Oz. Chinese Long Beans Or Regular Green Beans, Cut In 1 Inch Pieces
1 Tbs. Thai Kitchen Coconut Or Brown Sugar
8 Oz. Peeled And Deviened Shrimp
2 Tbs. Thai Kitchen Roasted Red Chili Paste
In A Hot Wok Or Skillet, Brown Garlic In Oil. Add Basil, Green Beans,
Snow Peas, Fish Sauce And Sugar. Saute 5 Minutes. Add Shrimp And Chili
Paste. Cook Until Shrimp Is Tender But Not Overcooked (3-5 Minutes) TASTE
AND ADJUST. Serve With Jasmine Rice.

SPICY SCALLOP SALAD: SERVES 2-4
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 (Optional)
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.

THAI ROAST CHICKEN
4 Cloves Garlic, Crushed
2 Tbs. Fresh Ginger, Grated
2 Tbs. Coriander, Ground
1 Tbs. Pepper
2 Tbs. Salt
4 Tbs. Peanut Oil
1 Medium Chicken, Cut Into 8 Pieces Or Chicken Thighs And Breasts (8 Pieces)
Dip: Gai Chili Sauce
Pound The Garlic, Ginger, Coriander, Pepper And Salt Together. Add In Oil
And Mix Well. Marinate The Chicken In This Mixture For 1-2 Hours. Roast
The Chicken For 30-40 Minutes, In An Oven Heated At 375 Degrees, Rotate
The Pieces To Get Even Browning. Serve With Gai Chili Sauce And Rice.

GARLIC PRAWN
8 To 12 Jumbo Prawns, Shelled And Deviened
2 Tbs. Chopped Garlic
1 Tbs. Pepper
1/2 Tbs. Thai Kitchen Fish Sauce
1 1/4 Tbs. Thai Kitchen (palm) Sugar
1 Tbs. Chopped Coriander Root
1/2 Cup Chopped Green Onion
1/4 Cup Chopped Or Minced Ginger
In A Wok Or Big Frying Pan, Heat The Oil Over High Heat. Fry The Garlic,
Coriander Root, Pepper, Sugar, Fish Sauce And Prawns, Stirring Constantly.
Cook For 2 Minutes And Then Add The Remaining Ingredients, Stir Well, And
Remove From Heat.


SPICY MEAT WITH THAI SWEET BASIL
1 Pound Of Sliced Or Ground Meat (Chicken Or Beef)
6-10 Thai Peppers
1/2 Cup Of Sliced Red Onion
1 Tbs. Ground Fresh Garlic
1/4 Tbs. Oyster Sauce
5-8 Fresh Thai Chili
1 Tbs. Thai Kitchen Fish Sauce
1 Tbs. Sweet And Thick Sauce
1 Cut Off Sweet Holy Leaves
1 Tbs. Chopped Chinese Parsley Roots
2 Tbs. Vegetable Oil
Grind Peppers With Chopped Chinese Parsley Roots, Shrimp Paste,
Garlic, And Thai Chili. Heat Up Vegetable Oil In A Wok With A Medium
Fire, Put The Ground Ingredients, And Stirfry Until Aroma Fills The Air.
Add Sliced Onion And Meat, Stirfried Until
Well Done, Add Fish Sauce, Oyster Sauce, Sweet And Thick Soy Sauce, And
Thai Sweet Basil Leaves. Served Over Jasmine Rice..

THAI FRIED RICE WITH VEGETABLES
1/4 Cup Chopped White Onion
1 Tbs. Chopped Fresh Garlic
12 Oz. Fresh Or Frozen Mixed Vegetables
3 Tbs. Vegetable Oil Or Butter 1/4 Tsp. Ground Black Pepper
1 Tbs. Brown Sugar (Optional)
3 Tbs. Oyster Sauce Or Thai Kitchen Fish Sauce
2 Cups Cooked Thai Kitchen Select Harvest Jasmine Rice
Brown Onion And Garlic In Oil Or Butter. Add Remaining Ingredients And
Simmer For 10-15 Minutes. Serves 2-4.

THAI JASMINE RICE SALAD
Excellent As A Side Dish. Twice As Good The Next Day
8 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Fresh Lime Juice
3 Tbs. Brown Sugar Or Thai Kitchen Coconut (Palm) Sugar
3 Tbs. Chopped Fresh Ginger
1/4 Cup Chopped Scallions
1/4 Cup Raisins
1/4 Cup Toasted Walnuts
8 Ox. Cooked White Meat Chicken, Cubed, Or Cooked Shrimp, Or Tofu
4 Cups Cooked Jasmine Rice, Cooled Fresh Cilantro For Garnish
In A Large Bowl Combine Fish Sauce, Lime Juice And Sugar. Add Remaining
Ingredients And Toss With Liquid Mixture. Garnish With Cilantro. Serves
4-6.

PAPAYA SALAD
1 Cup Coarsely Grated Papaya
2 Tomatoes, Sliced
1/2 Cup Grated Carrot
1 Tsp. Grated Lime
1 Tbs. Ground Dried Shrimp
1 Tbs. Thai Kitchen Fish Sauce
1 Tsp. Sugar
2 Tbs. Lime Juice
2-3 Chilies, Chopped
Mix All The Ingredients Together. Season With Fish Sauce, Lime Juice And
Sugar To Taste. Sprinkle With Ground Dried Shrimps And Chopped Chilies.
Serve As A Delicious Accompaniment To Steamed Rice And Roast Chicken.

Thai Iced Tea
In a tall glass pour 1 cup boiling water over tea bag and let steep 7-10
minutes.
Remove bag and add 1/2 cup crushed or cubed ice and 2 Tbs. sweetened
condensed milk. If sweetened condensed milk. If sweetened condensed
milk is unavailable, use 2 oz. half and half and 1 Tbs. sugar.
Thai Spice Tea
Pour 1 cup boiling water over tea bag and let steep 5 minutes. Serve
with lemon and sugar.
In a pitcher pour 1 quart boiling water over 4-6 tea bags. Steep 5
minutes, remove bags and refrigerate. Serve with lemon and sugar.