seafood Baked Peanut Fish Fillets This is a great alternative to fried fish. Grilled Salmon with Peanut Sauce The sweet and mildly spicy flavors of peanut sauce nicely balance the stronger flavor of salmon. Mussels in Red Curry Sauce For a great self-serve appetizer, serve mussels with a basket of crusty bread pieces on the side. Red Curry Scallops with Pineapple Pineapple blends deliciously with Red Curry Paste and scallops. Serve over Jasmine Rice. Royal Thai Crab The sweet and hot flavors of Garlic Chili Pepper Sauce nicely complement crab. Seafood with Limeade Pad Thai Marinade The complex and pleasing flavors in this tasty marinade are mixed up in less than 5 minutes. It s perfect for seafood, pork or chicken. Thai Salmon Baked in Foil This delightful recipe is easy, healthy and with almost no cleanup. Tilapia in Curry Sauce with Peppers If you like Tilapia and curry, this recipe will be a favorite. Grilled Salmon with Pad Thai Sauce Pad Thai sauce is not just for noodles. You ll love the way it glazes a salmon and makes you look like a master griller in minutes. Sweet-Hot, Red Curry Shrimp This easy recipe makes a deep and beautiful glaze that can double as a dipping sauce. It s delightfully spicy, with just the right amount of heat with sweet.
Baked Peanut Fish Fillets 4 Servings 20 Minutes A Taste of Thai Spicy Peanut Bake This is a great alternative to fried fish. It takes 5 minutes to prepare and the oven does the work. Peanuts are used extensively in Thai cuisine.this convenient item gives you the excitement of Thai flavor with the ease of shake & bake. 2 lbs fish fillets 1-3.5 oz packet A Taste of Thai Spicy Peanut Bake, both inner envelopes 1. Preheat oven to 375 F. 2. Coat fish with A Taste of Thai Spicy Peanut Bake. 3. Place in pan and sprinkle any leftover Spicy Peanut Bake over top of fish. 4. Bake until fish is cooked through, about 20 minutes, depending on thickness of fish.
Grilled Salmon with Peanut Sauce 4 servings 12-15 minutes A Taste of Thai Coconut Milk The sweet and mildly spicy flavors of peanut sauce nicely balance the stronger flavor of salmon. Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk! A Taste of Thai Peanut Sauce Mix Combine with Coconut Milk for the best tasting peanut sauce! Use for satays, as a cooking sauce, pasta sauce, or as a delicious cold dip. Oil for brushing skin and grill 4-(6-8 oz) salmon fillets*, skin on (uniform thickness) 1-13.5 oz can A Taste of Thai Coconut Milk 1-3.5 oz packet A Taste of Thai Peanut Sauce Mix, both inner envelopes 1 lime, cut into 4 pieces 4 tablespoons chopped peanuts 4 tablespoons chopped basil *Striped bass, red fish (croaker) or snapper can be substituted for salmon. 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 and Coconut Milk in a medium saucepan. Cook according to directions on Peanut Sauce Mix packet. 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 Jasmine Rice and a Thai Cucumber Salad.
Mussels in Red Curry Sauce 10 appetizers (about 4 mussels each) 45 minutes For a great self-serve appetizer, serve mussels with a basket of crusty bread 2 tablespoons vegetable oil pieces on the side. 1 medium onion or 3 shallots, chopped 1 tablespoon A Taste of Thai Red Curry Paste 1-13.5 oz can A Taste of Thai Coconut Milk or Lite Coconut Milk 2 tablespoons lime juice 2 tablespoons brown sugar 1 tablespoon A Taste of Thai Fish Sauce, or salt to taste 1 large tomato, chopped 2 lbs mussels, scrubbed & de-bearded Garnish: chopped cilantro, lime wedges TOOLS & EQUIPMENT Large skillet with cover 1. Heat oil in skillet over medium-high heat. Add onion and briefly sauté. 2. Add Curry Paste and stir until bubbling and onions are soft. 3. Add the Coconut Milk, lime juice, brown sugar, Fish Sauce, and tomato. Mix well and bring to a boil. 4. Add the mussels and cover. Steam until the mussels open and are tender. Pour into a large serving bowl and garnish with cilantro and lime wedges. A Taste of Thai Red Curry Paste Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables or fish. A Taste of Thai Coconut Milk Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk! A Taste of Thai Fish Sauce Essential for Thai cooking! Also known as seasoning sauce. Thais use this as we use salt, or as other Asian Cuisines use soy sauce.
Red Curry Scallops with Pineapple 4 Servings 1 tablespoon A Taste of Thai Red Curry Paste 1-13.5 oz can A Taste of Thai Lite Coconut Milk 2 tablespoons A Taste of Thai Fish Sauce 2 tablespoons sugar 1/4 cup lemon juice 1/4 cup white vinegar 1-16 oz can pineapple chunks, drained 2 lbs sea or bay scallops Pineapple blends deliciously with Red Curry Paste and scallops. Serve over Jasmine Rice. 1. In a large skillet over medium heat, combine Red Curry Paste with Lite Coconut Milk. 2. Simmer until an oil forms on surface. 3. Stir in Fish Sauce, sugar, lemon juice and vinegar. 4. Bring to a boil. Simmer for 2 minutes. 5. Add scallops and pineapple. 6. Simmer until scallops are cooked, about 3-5 minutes. Check bay scallops sooner. 7. Serve hot over Jasmine Rice. A Taste of Thai Red Curry Paste Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables or fish. A Taste of Thai Lite Coconut Milk 60% less fat than our original coconut milk! Sauces made with Lite may not be quite as thick, but the flavor is still superb. A Taste of Thai Fish Sauce Essential for Thai cooking! Also known as seasoning sauce. Thais use this as we use salt, or as other Asian Cuisines use soy sauce.
Royal Thai Crab 6 Servings A Taste of Thai Garlic Chili Pepper Sauce The sweet and hot flavors of Garlic Chili Pepper Sauce nicely complement crab. A unique blend of Thai chilies, garlic, vinegar and spices. Just a dash lends wonderful flavor to soups, sauces... even meatloaf! 1 cup unseasoned dry bread crumbs 1 egg, beaten 1/2 cup clam juice 3 tablespoons A Taste of Thai Garlic Chili Pepper Sauce 1 lb crab meat, flaked 1/2 cup grated Parmesan cheese, divided 2 tablespoons butter 1. Preheat oven to 350 F. 2. Mix together bread crumbs, egg, clam juice, Garlic Chili Pepper Sauce, crab meat and 1/4 cup of the Parmesan cheese. 3. Place in 1 quart baking dish. 4. Sprinkle with remaining Parmesan cheese. 5. Dot with butter. 6. Bake until golden brown on top, about 25 minutes. 7. Serve hot.
Seafood with Limeade Pad Thai Marinade 1 cup A Taste of Thai Pad Thai Sauce The complex and pleasing flavors in this tasty marinade are mixed up in less than 5 minutes. It's perfect for seafood, pork or chicken. Pad Thai is the most famous of all Thai dishes. Our sauce makes it easy to have right at home! Marinade: 1-3.25 fl oz packet A Taste of Thai Pad Thai Sauce 1/2 cup frozen limeade concentrate, thawed 1 tablespoon grated or finely minced fresh ginger Seafood or Meat Selections: 1 1/2 lbs large scallops or (raw) shrimp, peeled and deveined 1 1/2 lbs pork loin or chicken breast, cut into 1/4" thick slices *Optional garnish: Chopped peanuts, basil or cilantro TOOLS & EQUIPMENT Skewers, bamboo or metal If using bamboo skewers soak in hot water for 1 hour before grilling. 1. Combine Pad Thai Sauce, limeade and ginger in a medium bowl. Add seafood or meat of choice. Mix to make sure all ingredients are covered with marinade. Marinate for 2 hours in the refrigerator. 2. Drain seafood or meat and reserve marinade. Thread shrimp or meat on single skewers and scallops on double skewers for easy turning. Keep shrimp and scallops on separate skewers because they have different cooking times. Using a medium high heat, grill or broil; turning shrimp 1-2 minutes (when it turns pink), scallops 2-3 minutes, and meat 4-5 minutes on each side. 3. While seafood or meat is grilling, pour marinade into small saucepan. Bring to a boil over a medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken. Serve cooked marinade as a dipping sauce. Garnish with chopped peanuts, basil or cilantro if desired.
Thai Salmon Baked In Foil Serves 2 10 minutes to assemble 45-60 minutes to bake Total Time: 55-70 minutes 1 large onion, sliced 2 tomatoes, sliced 3/4 lb salmon fillet 1/4 cup A Taste of Thai Sweet Red Chili Sauce 1 cup loosely packed basil leaves This delightful recipe is easy, healthy and with almost no cleanup. TOOLS & EQUIPMENT Aluminum Foil Baking Sheet Tip: In the summer, forget the oven and cook on the grill. 1. Preheat oven to 400 F. Make a large double thickness of foil and lay over baking sheet. 2. Spread a layer of onions in center. 3. Spread most of the sliced tomatoes atop the onions. 4. Put on the salmon fillet, skin side down. 5. Spread Sweet Red Chili Sauce over salmon. 6. Pile fresh basil leaves atop the salmon. 7. Put the remaining tomato slices atop the basil. 8. Fold the foil lengthwise and roll foil down to seal top. 9. Roll up ends of foil to complete the seal. 10. Bake 45 minutes to 1 hour. A Taste of Thai Sweet Red Chili Sauce Red chilies are mellowed with a touch of sugar and vinegar. Traditionally for chicken, this versatile sauce is great for baking, barbecue, or dipping.
Tilapia in Curry Sauce with Peppers 4 servings 20 minutes 1 tablespoon olive oil 1 large onion, sliced 1 red & 1 green bell pepper, sliced 1 tablespoon A Taste of Thai Fish Sauce, or salt to taste 1 tablespoon A Taste of Thai Red Curry Paste 1-13.5 oz can A Taste of Thai Coconut Milk 4 Tilapia fillets, equal in size Garnish: 1 lime, quartered 1/4 cup chopped cilantro If you like Tilapia and curry, this recipe will be a favorite. 1. Heat oil in a large skillet over a medium high heat. Add onions and peppers. Stir fry until tender-crisp. 2. Add Fish Sauce and Curry Paste to vegetables. Cook, stirring constantly, until Curry Paste is dissolved and fragrant. Pour in Coconut Milk and bring to a boil. 3. Salt & pepper tilapia on both sides (to your preference) and place in pan. Spoon vegetables and sauce on top of fish. Turn heat down to an active simmer. Cook 2-4 minutes on each side, depending on thickness. Fish is done when it's opaque all the way through and flakes easily with a fork. 4. Serve immediately with lime and a sprinkle of cilantro. This dish goes especially well with a side of Jasmine Rice or Rice Noodles. A Taste of Thai Coconut Milk Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk! A Taste of Thai Red Curry Paste Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables or fish. A Taste of Thai Fish Sauce Essential for Thai cooking! Also known as seasoning sauce. Thais use this as we use salt, or as other Asian Cuisines use soy sauce.
Grilled Salmon with Pad Thai Sauce 4 servings 30 minutes to marinate 12-15 minutes to grill (depending on thickness of fillet) A Taste of Thai Pad Thai Sauce Pad Thai sauce is not just for noodles. You'll love the way it glazes a salmon and makes you look like a master griller in minutes. Pad Thai is the most famous of all Thai dishes. Our sauce makes it easy to have right at home! 1-3.25 fl oz packet A Taste of Thai Pad Thai Sauce Salt & pepper 1 1/4 lbs salmon fillet with skin 1. Lay salmon skin side down on a plate. Salt and pepper flesh side. Cover skinless side of salmon with Pad Thai Sauce. Refrigerate for 30 minutes. 2. Set grill on med-high. Oil grill grates to prevent sticking. 3. Transfer fish skin side down to grill. Spoon any Pad Thai Sauce from plate to top of fish. Turn heat down to medium and close grill cover, this will enable fish to cook from top as well as bottom. 4. Cook until skin is dark and very crisp. Slide a piece of aluminum foil under fish if skin starts to burn before fish is cooked. Cook for 12 to 15 minutes or until fish is done (flakes easily with a fork but is still moist).
Sweet-Hot, Red Curry Shrimp 4 servings 25 minutes to assemble 1 hour to marinate (or more) 3-6 minutes to grill 1 tablespoon A Taste of Thai Red Curry Paste 1/2 cup brown sugar 1 teaspoon each: onion powder, garlic powder, dried basil 1/2 cup A Taste of Thai Coconut Milk 1 lb extra large shrimp or 16-21 count Optional: chopped cilantro This easy recipe makes a deep and beautiful glaze that can double as a dipping sauce. It's delightfully spicy, with just the right amount of heat with sweet. TOOLS & EQUIPMENT Bamboo* or metal skewers *If using bamboo skewers soak in hot water 1 hour before using. 1. Add to a medium sauce pan Red Curry Paste, sugar, onion powder, garlic powder, basil and coconut milk. Simmer until curry is dissolved and ingredients are mixed. Cool in the refrigerator. 2. While sauce is cooling, peel and devein shrimp. Pour half of red curry sauce over shrimp and marinate one hour. Reserve remaining sauce. 3. Preheat grill to medium high. Thread shrimp onto skewers head to tail (lengthwise). Grill each side for 2-3 minutes or until opaque. Serve remaining sauce for dipping. If desired, garnish with chopped cilantro. A Taste of Thai Red Curry Paste Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables or fish. A Taste of Thai Coconut Milk Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk!
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