Thai Sauces & Seasonings

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* Exported from MasterCook *

 

Spicy-Sweet Peanut Dressing

 

Recipe By :Bon Appetit, March, 1999

Serving Size : 6 Preparation Time :0:00

Categories : Salads & Dressings Sauces & Seasonings

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup smooth old-fashioned peanut butter

1/2 cup freshly brewed black tea -- room temperature

1/2 cup orange juice

3 tablespoons oriental sesame oil

3 tablespoons honey

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon minced peeled fresh ginger

2 teaspoons grated orange peel

3 garlic cloves -- minced

1 1/2 teaspoons minced canned chipotle chilies

 

Mix all ingredients in medium bowl. Stir until mixture is blended and smooth.

 

Makes about 2 1/2 cups.

 

Serve this Thai-style dressing over chilled pasta or mixed raw vegetables.

 

 

MC_Busted by Karen C. Greenlee

 

 

 

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Per serving: 48 Calories (kcal); trace Total Fat; (0% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 344mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Thai Green Curry

 

Recipe By :From Maureen O'Halloran, maoh

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Rice

 

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound dried garbanzo beans -- (or about 3 cans)

4 large green chiles -- (Anaheim)

1 medium onion -- chopped

1 tablespoon chopped garlic

1/2 cup fresh cilantro -- loosely packed

3/4 lemon peel -- (no white pith)

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon ground cardomon

1/4 teaspoon ground anise seeds

1 tablespoon tamari -- (soy sauce)

1 tablespoon vegetarian Worcestershire sauce

1 cup apple juice

1 14 oz can evaporated skim milk

(or substitute soy or rice milk)

cooked rice to serve Curry over

 

1) Soak garbanzo beans and cook according to package directions (I used a crock

pot). 2) Take next set of ingredients and blend in food processor or blender

until they form a paste. 3) Heat a non-stick skillet over medium heat for a few

minutes then add paste. Stir and cook for about five minutes. Some of paste

may stick and brown but don't let it burn. Add apple juice and stir to unstick

bottom crust. Cook for another 5 minutes stirring. 4) Add cooked garbanzo

beans and bring to a low boil. Reduce heat and simmer about 15 minutes. 5) Add

evaporated milk and simmer another 15 minutes. 6) Serve over rice.

 

MC_Busted by Karen C. Greenlee

 

 

 

 

 

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Per serving: 146 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g

Protein; 27g Carbohydrate; 4mg Cholesterol; 123mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Thai Green Curry Paste

 

Recipe By :Vegetarian Times, January 1999, page 52

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Seasonings Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons grated lemon zest

2 tablespoons chopped fresh cilantro

1 large clov garlic

1 medium shallot -- roughly chopped

1 small hot green chile pepper

seeded and roughly chopped

1 teaspoon ground ginger

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

1 tablespoon vegetable broth

1 teaspoon canola or vegetable oil

 

MAKES 1/3 CUP DAIRY-FREE Use with Thai Potato Curry (See separage recipe.)

 

This paste is commonly used not only for curries but for many other Thai

dishes as well. The paste will keep in the refrigerator up to three weeks.

 

Place all ingredients in blender or food processor and process to a coarse

paste.

 

Per 1-tablespoon serving: 10 cal.; 0 prot.; 0 total fat (0 sat. Fat; 1g

carb.; 0 chol.; 1mg sod.; 0 fiber

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 27 Calories (kcal); trace Total Fat; (12% calories from fat); 1g

Protein; 5g Carbohydrate; trace Cholesterol; 1171mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Thai Peanut Pesto

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Seasonings

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup unsalted roasted peanuts

2 cloves garlic

1 cup fresh cilantro leaves

1 cup fresh parsley leaves

2 tablespoons lime juice

1 tablespoon chili oil

1 tablespoon molasses

1 tablespoon soy sauce

1 tablespoon olive oil

1 teaspoon freshly grated ginger

 

Process all ingredients in a food processor until smooth, stopping to

scrape down sides.

 

Makes 1 cup.

 

 

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Per serving: 205 Calories (kcal); 14g Total Fat; (57% calories from fat); 2g

Protein; 21g Carbohydrate; 0mg Cholesterol; 1047mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;

1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0