Panang Veggie Curry

Ingredients:

1 Tablespoon olive oil

1 Tablespoon Acanela Thailand Blend

3 cloves garlic, minced

1-inch piece of ginger, minced

1 medium onion, finely diced

1 Can coconut milk

3 TBS fish sauce (or soy sauce)

1 lime - juiced

2 cups water

1 Red bell pepper, sliced into thin strips

1 Yellow bell pepper, sliced into thin strips

1 cup eggplant or zucchini, sliced into thin strips

2 medium carrots, sliced into thin strips

Toppings: Fresh cilantro, peanuts, sliced red chilies

Recipe:

1)   Place a large skillet over medium heat.  When hot to the touch, add the oil and the Thailand spice blend.  When the spices begin to sizzle, add the garlic and ginger and sauté until fragrant.  Add the onion and cook until it becomes transparent.

2)   Add the coconut milk, soy sauce, lime juice, and water and mix thoroughly.

3)   Add the bell peppers, eggplant/zucchini, and carrots.  Cook until the vegetables become tender. 

4)   When all the vegetables are thoroughly cooked, remove from the heat and top with fresh cilantro and red pepper flakes to taste.  Serve with rice and enjoy!

Coconut Fish Curry

Ingredients:

2 Tablespoons oil

1 Tablespoon Thailand Spice Blend

4 cloves garlic, finely diced

1-inch piece of fresh ginger, finely diced

1 medium onion, finely diced

1 can coconut milk

2-3 cups water

2 Tbs Fish Sauce (or soy sauce)

½  lime, juiced

2 fillets white fish (tilapia or similar)

Toppings: Fresh cilantro, red chilies - sliced

Recipe:

1.     Place a skillet over medium heat.  Add the oil and spices, stirring until they begin to bubble and sizzle.  Add the garlic, ginger, and onion, and sauté until onions become transparent.

2.     Add the coconut milk, water, fish sauce, and lime.  When the mixture begins to boil, and the white fish fillets. 

3.     When cooked pour into a bowl, top with fresh coriander & red chilies (to taste) and serve over rice.  Enjoy!

Tom Yum Soup

Ingredients: 

2 Tbs oil

1 Tablespoon Acanela Thailand Spice Blend 

3 cloves garlic, finely diced

1-inch piece of ginger, finely diced

1 onion, cut into long strips

4 cups water

2 chicken breasts, chopped into 1-inch pieces

2 large tomatoes, roughly chopped

4 large mushrooms, roughly chopped

2 green onions, cut into 2-inch pieces

1 lime, juiced

2 TBS fish sauce

Toppings:  Fresh cilantro, red chilies

Recipe:

1)   Place a large pot over medium heat.  Add the oil and spices, stirring until they begin to bubble and sizzle.  Add the garlic, ginger, and onion, and sauté until onions become transparent.

2)   Add the 4 cups of water.  When the water begins to boil,  add the chopped chicken and wait until cooked.  Add the tomatoes, mushrooms, green onions, lime juice, and fish sauce. 

3)   When cooked pour into a bowl, top with fresh cilantro & red chilies and serve with homemade Thai spring or summer rolls.

Massaman Curry

Ingredients:

1 Tablespoon oil

1 Tablespoon Acanela Thailand Spice Blend

2 cloves garlic, minced

1-inch piece of ginger, minced

1 red onion, thinly sliced

2 potatoes, roughly chopped & boiled

1 lb beef, cut into 1-inch chunks

1 can coconut milk

2 TBS fish sauce (or soy sauce)

¼ cup peanut butter

1 lime - juiced

2 cups water

Toppings: fresh cilantro, roasted peanuts, sliced red chilies

Recipe:

1)   Heat oil in a large pot over medium heat.  Add the spices and stir until they begin to pop and sizzle.  Add the garlic, ginger, & red onion and cook until fragrant (about 5 minutes). 

2)   Add the chicken and cook until lightly browned.

3)   Stir in the coconut milk, fish sauce (soy sauce), peanut butter, lime juice, and water, mixing thoroughly.  Add the potatoes and bring the mixture to a boil then reduce the heat.  Let simmer until the chicken is completely cooked and the sauce has thickened.

4)   Top with fresh cilantro, roasted peanuts, or sliced red chilies.

Pad Thai

Ingredients:

8 ounces rice noodles

2 Tablespoons oil

1 Tablespoon Acanela Thailand spice blend

3 cloves garlic, minced

1-inch piece of ginger, minced

3 green onions, diced

2 eggs

1 cup Bean sprouts (shredded carrots or zucchini)

2 TBS fish sauce (or soy sauce)

½ cup water

Toppings: Fresh Cilantro, Roasted Peanuts

Recipe:

1)   Bring a pot of water to a boil and cook the rice noodles for 8-10 minute, or until tender.  Drain and set aside.

2)   In a large skillet, heat the oil over medium heat.  Add the spices, stirring until they begin to bubble and sizzle.  Then add the garlic, ginger, and green onions, and sauté for a few minutes.

3)   Crack the eggs into the skillet and scramble until they are solidified, yet still moist.  Add the cooked noodles and bean sprouts (or carrots & zucchini), and mix thoroughly.

4)   Stir in the fish sauce (soy sauce) and the lime juice.  Top with fresh cilantro and roasted peanuts.  Enjoy!

Summer Rolls

Recipe:

Peanut Sauce:

Stir all of the ingredients together in a bowl, set aside

Summer rolls:

1.     Cook the rice noodles according to the instructions, set aside.

2.     Halve each shrimp horizontally, set aside.

3.     Place all of the ingredients (rice noodles, shrimp, bean sprouts, carrot, cucumber, red cabbage, green onion, basil, mint, cilantro, chilies) in separate containers and place them around your work surface.

4.     Fill a shallow dish with medium-hot water.  Taking one wrapper at a time, submerge the wrapped until it is soft and pliable, about 15 seconds.  Remove from the water and place on work surface

5.     Place small handful of noodles down the center of the wrapper.  Place a few pinches of bean sprouts, grated carrot, cucumber, and cabbage alongside the noodles, then place two of each of the herbs (green onion, basil, mint, and cilantro) lengthwise on top.  Finish by placing 2 shrimps, halved on top of the herbs.

6.     Fold the bottom half of the rice paper over the filling.  Holding the whole thing firmly in place, fold the sides of the wrapper in.  Then roll the entire wrapper horizontally from top to bottom.  Serve with the seam facing down, and the shrimp facing up.  Repeat with the remaining wrappers and serve with the peanut dipping sauce.

Ingredients for Peanut sauce:

1 teaspoon Acanela Thailand Blend

 1/3 cup Peanut butter

2 TBS Water

2 TBS Soy sauce

½ Lime – squeezed

Ingredients for Summer Rolls:

16 rice paper rounds

3 ounces rice noodles

24 pre-cooked shrimp

1 cup mung bean sprouts

1 cup grated carrot

1 medium cucumber, peeled and thinly sliced

1 cup shredded cabbage or lettuce

3 green onions, halved and cut into 2-inch pieces

Fresh basil, mint, cilantro

2 red chilies, thinly sliced (optional)