Tastier in Thailand!

Pork and Thai Basil Stir Fry

Thai Coconut Curry Noodle Soup

Thai Peanut Salad Wonton Cups

Banana Coconut Thai Basil Gelato topped with Toasted Coconut and Caramel

Pork and Thai Basil Stir Fry

  Yield: 2

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon mushroom soy sauce

1 tablespoon oyster sauce

1 tablespoon palm sugar

4 tablespoons water

1 cup frozen green beans

1-3 small red chilis chopped finely

2 green onions, chopped

4 garlic cloves crushed or chopped finely

1 cup ground pork

½ cup Thai basil

plain rice for serving

2 eggs poached

Mix together the fish sauce, soy sauce, mushroom soy, oyster sauce, palm sugar and water in a bowl and set aside.

Heat up a large drizzle of oil in a pan. Then stir-fry the green beans for a few minutes on a medium high heat. Add the chopped chilis and garlic and stir-fry for a couple more minutes.

Add the pork and break up with a wooden spoon. Stir-fry until cooked.

Pour in the sauce, stir well, then let bubble for a minute or two more.

Stir in the basil until wilted, add green onions, then serve with the rice and top with poached egg.

Thai Coconut Curry Noodle Soup

  Yield: 2

2 tablespoons oil

3 garlic cloves minced

1 tablespoon fresh ginger minced

3 tablespoons Thai red curry paste

1 cup boneless chicken breast or thighs

4 cups chicken broth/stock

2 tablespoons fish sauce

2/3 cup coconut milk

1 cup egg noodles

Lime wedges, pickled red onion, red chilies, cilantro, scallions (to garnish)

Fried rice noodles for garnish

In a pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Add Egg noodles and cook for 5 minutes or until tender, add a squeeze of lime juice and your garnishes, and serve.

Thai Peanut Salad Wonton Cups

  Yield: 2

12 wonton wrappers

Vegetable oil cooking spray

2 tablespoons peanut butter

1 tablespoon rice vinegar

Fresh lime juice

2 teaspoons soy sauce

1 tablespoon honey or other vegan substitute

2 cloves garlic finely minced

1 teaspoon grated ginger

Salt to taste

Red pepper flakes to taste

1 cup shredded cabbage

½ cup shredded carrots

2 green onions, sliced

2 tablespoons crushed peanuts

Sweet thai chili sauce drizzle

Preheat your oven to 350 degrees. Spray muffin tin with cooking spray and place 2 wonton wrappers inside each muffin cup, making sure to offset the corners to create a “flower” pattern. Push the wrappers down into the muffin cups. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and slightly browned. (This can be done ahead of time) Let them cool in the muffin tin until they reach room temperature and then remove. Combine the peanut butter, rice vinegar, lime juice, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes in a bowl and whisk very well until combined. Add the shredded cabbage and carrots and toss well to coat.

Spoon the cabbage salad into the cooled wonton cups and top them with the sliced green onions and crushed peanuts, drizzle with sweet thai chili sauce and serve immediately!

Banana Coconut Thai Basil Gelato topped with Toasted Coconut and Caramel

  Yield: 10

4 bananas, mashed

½ bottle of coconut crème

¼ – ½ cup Thai basil, chopped

1 can sweetened condense milk

2 cups heavy cream

Toasted coconut garnish

½ jar or bottle of caramel

In a bowl combine banana, coconut, Thai basil, condense milk and heavy cream. Stir to combine then pour into ice cream core and turn in machine until thickened. Remove and set in freezer until ready to serve.

Once ready to serve scoop out and top with caramel and toasted coconut.