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Beef, Pork & Lamb
R E C I P E S
Q U A L I T Y F O O D S S I N C E 1 9 2 3
A T A S T E O F T H A I . C O M
B E E F, P OR K & L A MB A TA S T E OF T HA I 2
I N D E X
Barbecued Baby Back Ribs
A Taste of Thai Peanut Sauce Mix and Garlic Chili
Pepper Sauce add a delicious twist to traditional
barbecued ribs.

Beef Satay
A traditional Thai favorite; great finger-food for
parties!
Green Curry with Beef
This recipe originates from the northern part of
Thailand where dishes tend to be on the spicy
side.
Grilled Red Curry Steak
The combination of A Taste of Thai Red Curry
Paste, soy sauce and ginger makes this steak
irresistible.
Lamb Curry with Green Apples
This lively stir-fry is a quick and aromatic entrée
for lamb lovers.

Pan-Seared Pork with Pad Thai Sauce
A simple pork dish turns gourmet with the help of
A Taste of Thai Pad Thai Sauce.
Red Curry Burgers with Boursin
Cheese
This succulent burger is easy to make. You can
even put it together ahead of time and grill it at
the last minute.
Pork Tenderloin with Laab Seasonings
The flavors of laab bring out the best in this grilled
pork.
Red Curry Beef Stew
A Taste of Thai Red Curry Paste gives this classic
comfort food an extra kick.
Spicy Ginger Beef
Freshly grated ginger adds a peppery heat to the
A Taste of Thai Red Curry Paste and Sweet Red
Chili Sauce.
B E E F, P OR K & L A MB A TA S T E OF T HA I 3
I N T R O D U C T I O N
A TASTE OF THAI A Taste of Thai is a line
of authentic Thai products, including: seasonings,
sauces, coconut milks, curry pastes and rice
products imported direct from Thailand. All
products are gluten-free and all of our items are
delicious!
Thank you.
Odense Quality baking ingredients imported from
Denmark. Odense Almond Paste adds rich flavor
to some of your favorite recipes. Odense Marzipan
taps your creative side and lets you decorate for all
occasions.
Notta Pasta These delicious noodles, made from
rice, better absorb the flavors of the sauces and
seasonings used in your favorite dishes! And,
they’re gluten free.
Q U A L I T Y F O O D S S I N C E 1 9 2 3
atasteofthai.com
odense.com nottapasta.com
B E E F, P OR K & L A MB A TA S T E OF T HA I 4
Y I E L D
2 servings
T I ME
5 minutes to assemble
1 hour and 15 minutes to bake
Total time: 1 hour 20 minutes
I NGR E DI E NTS
1 cup orange juice
1-3.5 oz box A Taste of Thai Peanut Sauce Mix,
both inner envelopes
1/4 cup A Taste of Thai Garlic Chili Pepper Sauce
3 lbs pork back ribs, cut into 3 or 4 rib pieces
1 orange, sliced
Note: An equal amount of country style ribs may
be used and will serve 4 people.
DI R E CT I ONS
1. Preheat oven to 375°F.
2. In a large bowl, combine Peanut Sauce Mix,
Garlic Chili Pepper Sauce and orange juice.
3. Place rib pieces in bowl and coat completely
with juice mixture.
4. Arrange ribs in a shallow baking dish, pouring
peanut sauce mixture over ribs.
5. Arrange sliced oranges over ribs.
6. Place cover or aluminum foil over baking dish
and bake for one hour.
7. Uncover dish and bake until juice in dish
reduces enough for sauce to stick to ribs,
about 15 minutes.
8. May be served immediately or browned on
charcoal grill.
Barbecued Baby
Back Ribs
A Taste of Thai Peanut Sauce Mix
and Garlic Chili Pepper Sauce
add a delicious twist to traditional
barbecued ribs.
B E E F, P OR K & L A MB A TA S T E OF T HA I 5
Y I E L D
26 to 30 satays
T I ME
Assembly time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes
I NGR E DI E NTS
1 tablespoon A Taste of Thai Red Curry Paste
1-13.5 oz can A Taste of Thai Coconut Milk
1 tablespoon and 1 teaspoon A Taste of Thai Fish
Sauce
1 tablespoon minced ginger
1 lb top round or sirloin tips, cut into thin strips
30 bamboo skewers
DI R E CT I ONS
1. In a medium saucepan, heat 1/4 can of the
Coconut Milk with the Red Curry Paste. Stir
until smooth and bubbling.
2. Turn off heat. Add the remaining Coconut
Milk, Fish Sauce and minced ginger. Stir well
and pour into shallow dish.
3. Add the beef, making sure each piece is well
coated. Cover and refrigerate for six hours or
overnight.
4. Soak bamboo skewers in cold water 2 hours
before grilling to keep them from burning on
grill.
5. Preheat grill or broiler. Thread meat onto
skewers.
6. Grill 3 minutes on each side or until done.
Beef Satay

A traditional Thai favorite; great
finger-food for parties!
B E E F, P OR K & L A MB A TA S T E OF T HA I 6
Green Curry with
Beef
This recipe originates from the
northern part of Thailand where
dishes tend to be on the spicy side.
Y I E L D
4 servings
T I ME
10-15 minutes to assemble
10-15 minutes to cook
Total time: 30 minutes
I NGR E DI E NTS
1 tablespoon oil
1 lb beef sirloin steak, cut into thin strips
1-13.5 oz can A Taste of Thai Coconut Milk
1 tablespoon A Taste of Thai Green Curry Paste
1 onion, chopped
2 tablespoons A Taste of Thai Fish Sauce
1 tablespoon brown sugar
1 cup frozen peas
2 medium tomatoes, quartered
1 cup loosely packed, fresh basil leaves, roughly
chopped
Optional: A Taste of Thai Jasmine Rice or Rice
Noodles
DI R E CT I ONS
1. Add oil to a large skillet and heat over a
medium-high heat. Quickly brown steak and
set aside.
2. In same skillet, add Coconut Milk and bring
to a boil. Add Curry Paste, stirring until
dissolved and fragrant.
3. Add onion, Fish Sauce and sugar. Stirring,
cook 2-3 minutes or until onions are
translucent.
4. Add peas, tomatoes and beef. Cook until just
heated through.
5. Stir in basil and cook until wilted. Serve over
Jasmine Rice or Rice Noodles.
B E E F, P OR K & L A MB A TA S T E OF T HA I 7
Grilled Red
Curry Steak
The combination of A Taste of Thai
Red Curry Paste, soy sauce and
ginger makes this steak irresistible.
Y I E L D
4 servings
T I ME
Time to mix marinade: 5 minutes
Time to marinate: 60 minutes

I NGR E DI E NTS
1 tablespoon A Taste of Thai Red Curry Paste
3/4 cup dark brown sugar
3/4 cup soy sauce
1 tablespoon grated ginger
1 1/2 lbs flank or skirt steak

DI R E CT I ONS
1. In a small saucepan, combine Red Curry Paste,
brown sugar, soy sauce and ginger.
2. Bring to a boil over a medium heat. Mix until
the curry paste is completely dissolved. Cool.
3. Place steak in a size appropriate dish. Pour
cooled marinade over steak and marinate 1
hour. Turn over after 30 minutes.
4. Reserve marinade and grill or broil steak until
done. Bring marinade to a boil and actively
simmer for 5-7 minutes, stirring frequently.
Serve marinade on the side as a dipping sauce.
B E E F, P OR K & L A MB A TA S T E OF T HA I 8
Lamb Curry with
Green Apples
This lively stir-fry is a quick and
aromatic entrée for lamb lovers.
Y I E L D
4 servings
T I ME
10 minutes to assemble
12-15 minutes to cook
Total time: 25 minutes

I NGR E DI E NTS
1 tablespoon and 2 teaspoons vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 tablespoon and 2 teaspoons A Taste of Thai Red
Curry Paste
1 1/4 lbs pre-cut lamb chunks*, bite size pieces
2 tablespoons A Taste of Thai Fish Sauce
1 cup loosely packed fresh basil, roughly chopped
2 Granny Smith apples, unpeeled, cut in chunks
Optional: A Taste of Thai Jasmine Rice or Rice
Noodles
*Tip: To save time; ask the butcher to bone and
cut a small leg of lamb into bite size chunks while
you shop.
DI R E CT I ONS
1. Add oil to skillet and heat over a medium high
heat. Add onions, garlic, and Red Curry Paste.
Cook for 3-4 minutes until curry is dissolved,
and garlic starts to soften.
2. Add lamb and stir-fry for 4-6 minutes, or until
lamb is almost cooked through (still pink
inside). Do not over cook, or lamb will be
tough.
3. Add Fish Sauce, basil, and apples. Stir-fry until
apples are heated through, about 1-2 minutes.
Serve with Jasmine Rice or Rice Noodles.
B E E F, P OR K & L A MB A TA S T E OF T HA I 9
Pan-Seared Pork
with Pad Thai
Sauce
A simple pork dish turns gourmet
with the help of A Taste of Thai Pad
Thai Sauce.
Y I E L D
4 servings
T I ME
20 minutes

I NGR E DI E NTS
4-6 oz boneless pork loin chops
Salt & pepper
2 tablespoons olive oil
2 medium onions, sliced into thin crescents
2 teaspoons sugar
1-3.25 fl oz box A Taste of Thai Pad Thai Sauce
Optional: Cooked A Taste of Thai Jasmine Rice
DI R E CT I ONS
1. Sprinkle pork chops with salt and pepper.
2. Heat oil in large skillet over a medium-
high heat. Pan-sear pork on both sides (3-5
minutes) or until well browned. Pork is
done when it has a slight hint of pink but no
redness in the middle. Transfer to serving dish
and cover to keep warm.
3. Sauté onions in pan drippings over a medium-
high heat, adding more oil if necessary. Salt
and pepper to taste and sprinkle with sugar.
Cook until browned and soft.
4. Add Pad Thai Sauce to onions and stir until
heated through. Spoon over pork chops and
serve with Jasmine Rice.
B E E F, P OR K & L A MB A TA S T E OF T HA I 10
Red Curry
Burgers with
Boursin Cheese
This succulent burger is easy to
make. You can even put it together
ahead of time and grill it at the last
minute.
Y I E L D
4 Servings
T I ME
20 minutes
I NGR E DI E NTS
1 1/2 tablespoons A Taste of Thai Red Curry Paste
1 tablespoon oil
1/2 cup minced onion
1 lb lean ground beef
4 tablespoons garlic & herb Boursin cheese, not
lite (about 1/2 portion of a 5 oz box)


DI R E CT I ONS
1. In a medium sized skillet add Red Curry Paste,
oil and onion. Cook until onion is soft and
curry is dissolved and fragrant. Refrigerate on
a plate until cool, about 5 minutes.
2. Combine curry mixture and ground beef until
well incorporated. Divide into four equal
portions.
3. Form each portion into a ball and, using both
thumbs, make a depression in center. Fill
depression with 2-3 teaspoons of Boursin.
Mold beef around Boursin, pressing patty flat.
Refrigerate until ready to grill.
4. Preheat grill to medium-high. Just before
grilling brush grill grates with oil to prevent
sticking. Grill burgers 5-6 minutes on each
side, or until internal temperature reaches
165°F.
B E E F, P OR K & L A MB A TA S T E OF T HA I 11
Pork Tenderloin
with Laab
Seasonings
The flavors of laab bring out the best
in this grilled pork.
Y I E L D
4 servings
T I ME
20 minutes to assemble
1 hour to marinate
6 minutes to grill per side

I NGR E DI E NTS
3 tablespoons oil
1 bunch scallions
1 tablespoon (each), garlic and ginger
2 tablespoons A Taste of Thai Fish Sauce
1 tablespoon A Taste of Thai Red Curry Paste
1 tablespoon brown sugar
1 bunch mint, chopped
1/2 cup lime juice, divided
1 1/2 - 2 lbs pork tenderloin
*Optional: 1/2 cup chopped peanuts
DI R E CT I ONS
1. In a medium skillet heat oil over a medium-
high heat. Chop scallions and add white parts
to skillet, reserving green parts. Add garlic and
ginger. Stirring, cook until vegetables start
to soften. Add Fish Sauce, Red Curry Paste
and brown sugar. Stirring, cook until curry is
dissolved and fragrant. Cool ingredients.
2. Add 1/2 cup mint (reserving remains for
garnish) and 1/4 cup of lime juice to curry
mixture. Stir well and pour into zip lock
gallon size plastic bag.
3. With a sharp knife, butterfly pork by slicing
lengthwise down center, cutting three quarters
of the way through meat. Open like a book.
Add meat to plastic bag and cover all sides
with marinade. Squeeze out air and lay flat in
refrigerator. Marinate for one hour.
4. Preheat grill to medium high and oil grates.
Grill 6 minutes per side or until meat registers
150 degrees on a meat thermometer (pork
can be slightly pink). Meanwhile squeeze
marinade from plastic bag into a small
saucepan. Add remaining 1/4 cup lime juice
and bring to a boil. Turn down to a simmer
and cook 5 minutes. Strain through a fine
sieve and reserve sauce.
5. Slice tenderloin on a diagonal and pour
reserved sauce over meat. Sprinkle with
remaining mint and peanuts. Jasmine rice and
cucumber salad nicely compliment this dish.
B E E F, P OR K & L A MB A TA S T E OF T HA I 12
Red Curry Beef
Stew
A Taste of Thai Red Curry Paste
gives this classic comfort food an
extra kick.
Y I E L D
4 servings
T I ME
30 minutes to assemble
About 2 hours to cook

I NGR E DI E NTS
2 tablespoons vegetable oil
2 tablespoons A Taste of Thai Red Curry Paste
2 lbs stew meat
2 medium onions, chopped
3 medium carrots, peeled and cut into chunks
3 medium potatoes, peeled and cut into chunks
1-13.5 oz can A Taste of Thai Coconut Milk
3 tablespoons A Taste of Thai Fish Sauce
2 teaspoons brown sugar
1 cup roasted, unsalted peanuts
DI R E CT I ONS
1. In large pot, heat oil. Add Red Curry Paste.
Sauté until dissolved.
2. Add stew meat and brown on all sides.
3. Add onions and carrots and sauté for 3
minutes.
4. Add potatoes, Coconut Milk, Fish Sauce and
brown sugar.
5. Cover and simmer for approximately 2 hours
or until meat is tender.
6. Garnish with peanuts.


B E E F, P OR K & L A MB A TA S T E OF T HA I 13
Spicy Ginger
Beef
Freshly grated ginger adds a peppery
heat to the A Taste of Thai Red
Curry Paste and Sweet Red Chili
Sauce.
Y I E L D
4 servings
T I ME
20 minutes to assemble

I NGR E DI E NTS
2 tablespoons oil
1 lb sirloin steak tips or skirt steak, thinly sliced
2 tablespoons fresh grated ginger, divided
Salt
1 tablespoon A Taste of Thai Red Curry Paste
1 large onion, sliced (about 2 cups)
2 red or orange bell peppers, sliced (about 2 cups)
3 tablespoons A Taste of Thai Sweet Red Chili
Sauce
2 tablespoons soy sauce
1/4 cup chopped basil
Optional: cooked A Taste of Thai Jasmine Rice
DI R E CT I ONS
1. Heat oil in a large skillet over high heat. Add
beef and one tablespoon of the ginger. Salt to
taste and stir-fry until meat is barely cooked.
With a slotted spoon, remove beef to a bowl,
draining oil back into skillet.
2. Add Red Curry Paste and onion to oil.
Stirring, cook until curry is dissolved and
fragrant. Add peppers and remaining ginger.
Stir-fry until vegetables are tender crisp.
3. Add Sweet Red Chili Sauce and soy sauce
to vegetables . Stir to combine. Pour
reserved meat, with accumulated juices
into skillet. Cook until meat is just heated
through. Add basil and mix until combined.
Serve immediately. Jasmine rice is a nice
accompaniment with this entrée.
© Copyright 2011 Andre Prost, Inc.
680 Middlesex Turnpike• P.O. Box 835, Old Saybrook, CT 06475 U.S.A.
Phone: 860.388.0838 / 800.243.0897 • Fax: 860.388.0830 • AndreProst.com
Q U A L I T Y F O O D S S I N C E 1 9 2 3

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