Make Masaman Curry
Make Rice Soup
All Curries
(using our pre-made curry bases)
1 container (16 oz) of our curry base
2 cups of sliced meat (chicken, pork, beef, shrimp or tofu, for tofu use 1-11/2 cup)
2 cups any veggies, chopped
Bring the base to a boil, add meat of your choice and simmer for 5 minutes (beef or pork for 30 minutes at low simmer), add veggies, simmer another 2-7 minutes depending on the kind of veggies. Turn off the heat and serve with rice.
Pad Thai (comes with spices)
(using Thai Fresh prepared sauce)
*** important, your pan needs to be very hot before adding the oil. This will help prevent the food to stick to the pan.
*** you might need to break up the batch into two if you don't have a big enough pan. It might be easier to start that way.
You will also need
1 package of medium rice stick
3 tablespoons vegetable oil plus 1 tablespoon
1 cup choice of protein
2 eggs
4 cups beansprouts
1/2 cup Chinese/Garlic Chives
Soak noodles in cold tap water for one hour, drain. Chop Chinese chives or green onions into small lengths about 2 inches.
Heat the wok or big pan over medium heat, when hot, add oil and turn the heat down to low. Fry spices (provided) until fragrant and colored. Add choice of protein, stir for a couple of minutes to cook the protein, when half way cooked, make a well in the middle, crack in eggs and stir slightly, do not scramble. Let fry for a minute. While eggs are cooking, cook the meat on the side by turning them over if the pieces are still raw. Scramble everything together and stir for 1 more minute to cook the meat. Add noodles and 1 tbsp oil. Turn up the heat to medium high and then fold noodles over several time for a while until the noodle is softer and getting translucent and brown in color. Add more oil if needed. Add the prepared sauce and stir for a few moments. Add beansprouts and Chinese chives and cook for another 30 secs. Serve with crushed peanuts and lime wedges.
Pad Sea Ew
(using Thai Fresh prepared sauce)
*** important, your pan needs to be very hot before adding the oil. This will help prevent the food to stick to the pan.
*** you might need to break up the batch into two if you don't have a big enough pan. It might be easier to start that way.
You will also need
1 package of extra large rice stick
4 tablespoon vegetable oil plus 1 tablespoon
2 teaspoons minced garlic
1 cup choice of protein
2 eggs
4 cups chopped Chinese broccoli, about 4 inch long (about 1/2 lb.)
Soak noodles in hot tap water for 45 minutes, drain.
Heat the wok or big pan over medium heat, when hot, add oil and turn the heat down to low. Fry garlic until fragrant and colored, about 10 seconds. Add choice of protein, stir for a few minutes to cook the protein, when the outside of the meat is completely cooked, add noodles and fold for a few seconds. Add 1/2 cup of prepared sauce and keep folding until the sauce is absorbed. Make a well in the middle, add one tablespoon of oil and crack in eggs and stir slightly, do not scramble. Let fry for a minute. Turn just the eggs over and let fry for another 30 seconds. Scramble everything together. Add Chinese broccoli and then fold noodles over several times for a while until the noodle is softer and wilted. Add more oil if needed. Served sprinkled with white or black pepper and pickled jalapeños or serranos.
Pickled Jalapenos
1 cup white vinegar
2/3 cup sliced jalapenoes
Combine and let sit for several hours at room temp. Refrigerate up to 3 months.