We got so excited about asparagus being in season, we went a little overboard on this Ginger Garlic Spring Veggie Stir Fry đ and itâs SO GOOD! And only takes 15 minutes total!Â
As a general rule of thumb, when we want to get more vegetables in our diet, we turn to seasonal veggie stir fries. For April, stirred up asparagus, brussel sprouts, sweet potato, rhubarb, onion and broccoli with Ginger Garlic sauce. So many nutrients in one dish!
Time: 15 minutes
Servings: 4
You can make this with pretty much any combo of veggies and protein you like! We stick with our favorites then try to diversify with new veggies that are in season.
]]>Whatâs better than veggies and dip as a snack!? Veggie Spring Rolls and dip! These rolls are so delicious dipped in our Sweet Chili Sauce or our Thai Almond No Peanut Sauce. Alternatively, you can use any of our Thai sauces within the roll for a little extra flavor.Â
Time: 20 minutes
Servings: 30 half-rolls for a party platter; cut in half if making at home for a snack!
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Looking for a quick and tasty weeknight meal that's bursting with spring flavors? This Spring Veggie Thai Curry Fried Rice is easy to prepare and loaded with fresh seasonal veggies like brussel sprouts, asparagus, and carrots. Best of all, you can customize it to your liking with whatever spring vegetables you have on hand - think broccoli, spinach, or even rhubarb! Yai's Yellow Curry adds a flavorful kick and fried rice is always satisfying. Plus, since spring vegetables are in season, you can find them easily at your local farmers market or grocery store - and likely on sale too! Whip up this delicious meal in no time and savor the taste of spring.
Cook Time: 10-15 minutes
Servings: 2-4
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Don't skip this easy-to-make Prik Khing Curry with tempeh and veggies recipe by Kaileigh (@supermom.eats on Instagram)! Itâs packed with bold flavor and comes together with ease thanks to Yaiâs! Perfect for a quick weeknight dinner or a cozy weekend meal. đ
- 1 tablespoon olive oil
- 4 ounces tempeh diced
- 1â2 cup eggplant diced
- 1 cup green beans chopped in half
- 1 jar Yai's Thai Prik Khing Curry
- Brown rice for serving
- Garnish: cucumber slices (to help manage the heat!), lime wedges, cilantro, and (optional) fried egg
Â
Serves 2-3
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You can't skip these Veggie-Loaded Thai Yellow Curry Salmon Bowls from @fedandfit! đŁđđĽŚđ§
đŤ This recipe is a must-make, especially when you want the health benefits of salmon and have lots of veggies to use up in the fridge! Our pour-and-go Yellow Coconut Curry ties it all together!
- 4 cups veggies, roughly chopped (broccoli, cauliflower, squash, green beans, onion, etc.)
- 2 tablespoons olive oil, divided
- 1.5 teaspoons sea salt, divided
- 4 filets of salmon
- ½ teaspoon cracked black pepper
- 2 cups white rice
- 1 tablespoon butter
- 1 jar of Yai's Thai Yellow Coconut Curry
- Fresh cilantro, for garnish
- Fresh basil, for garnish
- Jalapeno, for garnish
- Green onion, for garnish
- Lime, for garnish
1. Preheat the oven to 375 F.
2. Toss the veggies in 1 tablespoon olive oil and .5 teaspoon sea salt. Bake at 375 F for 25 minutes.
3. While the veggies bake, start on the rice. Cook according to package instructions.
4. Pour the contents of the yellow curry into a small sauce pot. Bring to a simmer then remove from heat.
5. Once the veggie timer is done, create 4 spots on the sheet pan for the salmon filets.
6. Rub the filets with 1 tablespoon olive oil and sprinkle with 1 teaspoon of sea salt and black pepper.
7. Bake the sheet pan for 13 more minutes for a medium doneness.
8. Plate with the rice, roasted veggies, warmed curry sauce, fresh herbs, and lime.
This flavorful and colorful recipe combines rice noodles with a variety of veggies and toppings to create a delicious and healthy salad. Friedaâs Stokes Purple Sweet Potatoes adds a unique and vibrant pop of color, and Friedaâs Quickfires Shishito Peppers Sesame Soy Side Dish Kit provides a burst of umami flavor that goes oh so well with Yai's Yellow Coconut Curry!Â
Yields: 4 servings
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 minsÂ
- 1 tablespoon of oil
- 1/2 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 cup of broccoli florets
- 1/2 block of tofu (extra-firm or super-firm)
- 16 ounces of Yai's Thai Panang Curry sauce
- 2 cups of cooked rice
- Thai basil or cilantro, sliced
- Chopped peanuts or cashews
- 1 lime, sliced into wedges
- In a large skillet over medium-high heat, add oil. Once hot, add onion and saute for 2 minutes. Add bell pepper and broccoli. Hand-crumble tofu into the skillet in bite-sized chunks, and allow to brown slightly on the pan before mixing with a spatula.
- Once the tofu has lightly browned, add the Yai's Thai Panang Curry sauce and simmer for a few minutes until bubbling and heated through.
- Serve over rice and top with basil, chopped nuts, and a lime wedge.
Recipe by Michelle Cehn, founder of World of Vegan, co-host of the Plant-Powered People Podcast, creative force behind @Vegan on instagram, and author of The Friendly Vegan Cookbook.
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It doesnât get easier or tastier than this 15-Minute Panang Curry Pasta from Kruti Shah! đ¤¤Â
-Â 1/2 large zucchini, chopped
-Â 5-6 button mushrooms, sliced
-Â Olive oil
-Â 1 tsp coconut aminos or soy sauce
-Â Cilantro
-Â 1 tsp sriracha
-Â 1 1/2 cups cooked pasta of your choice ( I made chickpea pasta )
- 1/2 cup Yai's Thai Panang Curry Sauce
-Â Add olive oil to a hot pan. Add vegetables. Cook for a few minutes. - Add coconut aminos and sautee for an additional 1-2 minutes. In an additional small pot, cook pasta according to package. Once pasta is cooked, toss with vegetables.
- Add Yai's Thai Panang Curry Sauce, and optional chopped cilantro and sriracha. Combine and transfer to bowl. Enjoy!!
Pack in a solid mix of healthy grains, veggies and flavor with this Panang Curry Quinoa Salad - thanks to @Soupsandsunsets for this recipe!Â
Â
This quick and easy recipe is perfect for weeknight meals that need a bit of spice! Thanks to Sari Diskin for this versatile dish featuring Yai's Thai Red Coconut Curry!
â
1 package Thai Wheat / Udon style noodles (15 oz)
â
1 Jar @yaisthai red thai coconut curry sauce
â
Broccoli, pepper, cabbage, carrots and snap peas - Variety of vegetables (about 1 C each)
â
1 tsp garlic, minced (optional)
â
1 tsp ginger, minced (optional)
â
2 tbsp avocado oil (or any vegetable oil)
â
Chopped scallions for garnish
âď¸ In a large saucepan or wok, heat up avocado oil on medium-low.
âď¸ Optional: Add ginger and garlic, mix and reduce heat.
âď¸ Add all vegetables in and mix with oil. Cover and let cook for 10 minutes.
âď¸ While vegetables are cooking, boil water for noodles. Cook noodles or rice according to instructions.
âď¸ Add noodles to the vegetables and smother in the delicious @yaisthai red Thai coconut curry sauce. Mix well.
âď¸ Serve with chopped scallions, protein of your choice and enjoy.
Eat the rainbow with this fresh noodle salad! Kelp noodles are delightfully chewy and this rainbow kelp noodle salad is a fun way to create a new spin on classic noodle dishes! Once the kelp noodles are prepped, simply add in a colorful array of thinly sliced veggies, pour on our creamy Almond No Peanut Sauce, and mix it together to create a show-stopping dinner dish thatâs also great for parties and meal prep! Â
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Recipe by Michelle Cehn, founder of World of Vegan, co-host of the Plant-Powered People Podcast, creative force behind @Vegan on instagram, and author of The Friendly Vegan Cookbook.
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Running out of meal ideas to get you through the rest of this winter? Worry no moreâwe created the perfect nourishing and warming recipe with this quinoa panang curry! We partnered with our friends at Yaiâs Thaiâa company bringing bold and fresh Thai flavors into your kitchenâto develop a winter veggie bowl that combines SIMPLi's light and fluffy Regenerative Organic CertifiedÂŽ White Quinoa with Yai's Thai's sweet and creamy Panang Curry.
We sauteed winter vegetables using SIMPLi Extra Virgin Olive Oil Blend, which blends our 100% Greek extra virgin olive oil (EVOO) with our 100% winterized high oleic sunflower oil for a cooking oil with a high smoke pointâperfect for sautĂŠing and pan-frying. You can substitute whichever vegetables are in season in your area. Just be sure to season them well with SIMPLi Peruvian Pink SaltâŻand freshly ground black pepper to bring out their flavor before adding in Yaiâs Thai Panang Curry.
Originating in central Thailand, Panang Curry balances sweet and salty flavors with sweetness coming from the tomatoes and pineapple and nuttiness coming from cashews in a delicious puree that offers a unique taste, distinguishing itself from other curries. Panang curry is richer and sweeter than other Thai curries, and more mild in flavor. Thai curry is traditionally eaten with rice, but by introducing a nutrient dense grain like quinoa, we're add fiber, protein, and other essential vitamins and minerals to keep it plant based while reinventing a classic dish.
âď¸ Dice the onion
âď¸ Cut sweet potato into thin quarters
âď¸ Chop cauliflower into small florets
âď¸ Head 3 tablespoons SIMPLi EVOOâŻBlend in a large sautĂŠ pan on low
âď¸ Add diced onion and sautĂŠ until translucent
âď¸ Add sweet potato, cauliflower, and SIMPLi Salt âŻand pepper to the pan and sautĂŠ until soft
âď¸ Add jar of Yaiâs Thai Panang Curry and stir to thoroughly coat veggies in the sauce
âď¸ Reduce heat to a simmer and cover for 30 minutes
âď¸ While veggies are cooking, bring 2 cups of water to a boil
âď¸ Add 1 cup SIMPLi White Quinoa and a sprinkle of SIMPLi Salt, reduce heat to low
âď¸ Cover and cook for 12 minutes or until liquid has absorbed and quinoa is fluffy in texture
âď¸ Remove cover for the veggies and add kale, mix and let simmer for 5 more minutes
âď¸ Build your bowlâadd SIMPLi White Quinoa to the bottom, then top with Yaiâs Thai Panang Curry and veggie mixture
âď¸ Finish with SIMPLi Salt, serve, and enjoy!
With a distinctly authentic flavor, this curry recipe will elevate your winter cooking to fill you up and keep you warm for the rest of winter!
]]>Thanks to @cookbycolor for this delicious recipe featuring our Red Curry!
These flavorful and veggie loaded meatballs are infused with so much flavor and nutrients, and thatâs even before they hit the delicious Yaiâs Thai Red Curry! I love to make the meatballs ahead of time, and then quickly defrost, simmer in the curry to warm through and serve over carrot ânoodles.â The Yaiâs Thai Red Curry is the next best thing to having a Yai (Thai grandmother) making us food from scratch, but with this sauce itâs essentially all that love and flavor simmered into a convenient jar!
The red curry is spicy, but the meatballs are mild and full of flavor. You can make one meal to satisfy both kids and adults. The kids will love the meatballs, and the parents will love having something delicious to mix up the mid month Whole30 palette.
â
 1 jar Yaiâs Thai Red Curry
â
 ½ pound carrots, noodles (made with a peeler, or shredded in a food processor)
â
 3 cups spinach
Meatballs:
â
 2 pounds ground beef (90/10 or 85/15 is best!)
â
 ½ cup white mushrooms, finely chopped
â
 2 eggs, whisked
â
 4 garlic cloves, minced
â
 Ÿ cup green onions, finely chopped
â
 1 cup carrots, shredded
â
 ½ tsp lime zest
â
 1 lime, juiced
â
 3 tbsp coconut aminos
â
 1 tsp fish sauce
â
 1 inch fresh ginger, grated
â
 1 tsp mushroom umami powder (optional, but delicious)
â
 1 tsp cumin
â
 Ÿ cup finely chopped basil
â
 ½ cup finely chopped cilantro
â
 Kosher salt and pepper to taste
Garnishes:
â
 ½ lime cut into wedges (optional)
â
 1-2 tbsp fresh herbs such as basil, cilantro, mint, torn or chopped (optional)
â
 1-2 tbsp crushed cashews for crunch (optional)
âď¸ Step 1: Preheat your oven to 375 degrees. Prep all your meatball ingredients, and then put them in a large bowl with the meat. Mix with your hands well to just incorporate, but do not mix more than needed to do so.
âď¸ Step 2: Make 2 inch meatballs with a scooper, or a spoon, and roll out, placing on a sheet pan. Leave some space between each meatball, or do two batches.
âď¸ Step 3: Bake for 10 minutes, and flip the pan around to evenly heat them in the oven. Bake for another 5-7 minutes, checking the internal temperature is 160- 165 degrees, or slightly less as they will continue to cook in the sauce.
âď¸ Step 4: In a large skillet, heat the jar of Yaiâs Thai Red Curry over medium low heat until itâs slowly simmering. Add the prepared meatballs and spinach into the simmering curry. Cook the carrot noodles either in the simmering sauce, or serve them raw in your bowl and pour the hot curry over top.
âď¸ Step 5: Serve the Yaiâs Thai Red Curry Meatballs and sauce over the raw carrot noodles which will soften them. Garnish with any or all of the options I listed, and enjoy so much.
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]]>I bet you didnât think you could make chicken red coconut curry this easily, did ya? With Yai's Thai Red Coconut Curry your dinner can be ready within the matter of minutes! đ¤đź Thai dishes can be intimidating, Iâve been there many times where I wanted to make a thai dish but found myself overwhelmed with the amount of ingredients I needed. Yai's Thai makes it easy to enjoy irresistible Thai dishes with their incredible sauces, many of them Whole30 approved.
âď¸ Add the olive oil to a hot pan and add the onion and bell peppers. Sautee until the onion is translucent.
âď¸ Add in the chicken and Yai's Thai Red Coconut Curry to the veggies and mix. Let simmer for a few minutes.
âď¸Â Plate the cooked riced cauliflower and add the chicken + veggie mixture on top. Sprinkle with cilantro if desired and enjoy!
Â
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Thanks to @nicolesharmaine for this easy and delicious Whole30-approved beef curry recipe using our Prik Khing Curry! It packs the perfect amount of heat for a cold day!
â Â In a large bowl, season skirt steak strips with salt and pepper
â   In a bowl, combine the ground beef with 1 tsp salt, 1 tsp black pepper, ½ tsp dried basil, 1 egg and ½ cup Unsweetened Coconut Milk. Mix thoroughly
â Â Â Form the beef into meatballs and air fry at 390F for 8 minutes
â Â Â While the beef is cooking, roughly chop the peppers and cilantro and set aside
â   In a bowl, combine 1 jar of Yaiâs Thai Prik Khing Curry, 1 cup Unsweetened Coconut Milk, ½ tsp salt and ½ tsp black pepper
â   Place the beef and peppers into a 12â cast iron skillet and pour in the Prik Khing Curry Mixture Top with 4 tbsp fresh cilantro and ½ tsp black pepper
â Â Â Place in the oven and bake at 350F for 25 minutes
â Â Â Out of the oven let cool for 5 minutes and baste the meatballs with the sauce
â Â Â Serve with cauliflower rice and garnish with 1 tbsp cilantro
â Â Â Enjoy! Â
Â
Thanks to @eatsbyarchita for this the great spring roll recipe using our Pad Thai Sauce!Â
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]]>The key to a simple, delicious and quick Stir-fry is a good SAUCE - It is the star of this recipe, and Yai's Ginger Garlic Stir Fry Sauce does NOT disappoint!
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Thanks to @saridiskin for this quick and easy stir fry featuring our Ginger Garlic Stir Fry Sauce! It's the perfect weeknight "throw everything together" meal! Â
The key to a simple, delicious and quick Stir-fry is a good SAUCE! Yai's Thai Ginger Garlic Stir Fry Sauce does not disappoint. It is the star of this recipe. Pick your fave veggies, a protein, toss it all in, let it simmer and enjoy. Yaiâs makes the most amazing ready to enjoy Thai sauces.
Makes 3-4 servings
â
  Prepare and wash vegetables, chop and set aside.
â
  Press tofu with a towel or paper towel to drain as much water as possible. I like buying high protein /extra firm tofu because it has less liquid.
â
  Cube tofu and set aside.
â
  Heat up olive oil in a large wok/sauce pan on medium.
â
  Add onion, mix and let cook until tender (about 3 minutes). Season with salt and pepper and mix.
â Â Â Add tofu in. Mix and cover for 5 minutes.
â Â Â Once tofu is tender warmed and soft, add the rest of the vegetables and cashews in. Toss well and cover for 5 minutes.
â Â Add in Yaiâs Thai Ginger Garlic Stir Fry sauce and mix well. Let simmer and enjoy with rice, stir fry noodles or on its own. Garnish with chili flakes and scallions.
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]]>Try this âCurry in a Hurryâ with CRISPY skin-on chicken thighs + all the must-go veggies from the crisper made magical thanks to Yai's Thai Prik Khing Curry.
Whole30 final stretch means minimizing effort and amplifying flavor - you have to try this curry. Itâs everything you want takeout to be but Whole30 compatible.
Save money, food and time by making this and enjoying your leftovers too!
Ingredients:
â   1 jar Yaiâs Thai Prik Khing Curryâď¸ Cut the protein and vegetables you have on hand in similarly sized pieces. If youâre cooking the protein from raw, start cooking the protein in your preferred method.* For this recipe I used the air fryer, and simply tossed the raw skin-on chicken thighs in 2 tsp avocado oil, salt and pepper at 380 degrees for 18 minutes, shaking mid way through.
âď¸ Preheat your skillet to medium. Add 1-2 tsp of avocado oil, and add the onion. Saute until translucent, push to the side and add in the green beans. Once theyâve gotten some color and softened a bit, push to the side and add the bell pepper and cabbage. Saute all the vegetables together for 3-4 minutes, adding oil as needed. Season with kosher salt and pepper to taste.
âď¸ Reduce the skillet heat to low, add in the entire jar of Yai's Thai Prik Khing Curry. Add a tbsp of water to the mostly empty jar and shake well to get all the flavor into the skillet. Add the completely cooked and crispy air fried chicken to the skillet with the curry and the vegetables.
âď¸ Serve the curry as is, or take it a little further with the additional of fresh herbs, nuts, seeds, hot sauce, fresh lime juice. â¤ď¸âď¸
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Thanks to @sammydeats for this comforting recipe using our Massaman Curry!
Â
âď¸ Cut up your chicken and add it to a skillet with 2 tbsp avocado oil. Season with preferred spices. Cook until the chicken has reached an internal temperature of 165 degrees Fahrenheit. Set the chicken aside.
âď¸ Cook your rice according to package instructions.
âď¸ Chop up your veggies.
âď¸ In a large pot, add 2 tbsp avocado oil and turn the heat to medium. Add in the chopped veggies.
âď¸ Once the veggies have started to soften (about 7-10 minutes), pour the jar of Yai's Thai Massaman Curry into the pot.
âď¸ Cover and let cook.
âď¸ Once it starts to bubble, remove the lid and add the cooked chicken.
âď¸ Let simmer for about 15 minutes.
âď¸ Serve over rice and top with cilantro.
âď¸ Enjoy!
Â
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Thanks to @eatsbyarchita for this great recipe using our Green Thai Coconut Curry!Â
Thai Green Curry Noodle Bowls right at home with Yai's Thai Green Coconut Curry Sauce! Delicious Thai flavors in 30 minutes using fresh veggies, a source of protein, and a jar of green curry that pairs well with rice or noodles. SautĂŠed ginger, garlic, veggies, Thai spices, and more blended with a creamy coconut based curry and served hot on top of rice noodles for a cozy fall weeknight meal. Top with fresh lime juice, cilantro, chili, and crushed peanuts. Enjoy!
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]]>Thanks to @nicolesharmaine for this delicious recipe using our Red Thai Coconut Curry!Â
If youâre looking for a new recipe to try for your next weekday meal, look no further! This pita is the trifecta of all meals - itâs EASY, DELICIOUS and HEALTHY! đÂ
Yai's Thai Red Thai Coconut Curry is the perfect base for this curry pita and itâs the perfect meal to use up those veggies and proteins in the fridge!đĽŚÂ
Yai's Thai Red Thai Coconut Curry is so creamy with a slight kick and it brings so much depth to this recipe. You get that authentic Thai flavor, just like how a Yai (Thai grandma) makes, right in your own kitchen!
What I love most about the sauce is that itâs so diverse! It tastes great with every protein and veggie, and you can use it to make delicious Thai curry dishes, or more on-the-go recipes like this one!
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]]>One of our favorite go-to recipes for our Yellow Curry is fried rice. Itâs a great way to salvage leftover rice, any vegetables going bad in the fridge â peppers, onions or spinach, it doesnât really matter! Add an egg or two, as well as our Yellow Curry, and youâre good-to-go in about 10 minutes.
Cook Time: 10-15 minutes
Servings: 2-4
â Â Â Heat vegetable oil in a large skillet over medium heat
â Â Â Add carrots and onions, stir and cook for 1-2 minutes
â Â Â Add bell pepper and peas, stir
â
  Add rice, stir
  *Note: if rice is really dried out (ie 3-days old) add a small amount of water
â Â Crack 2 eggs directly into pan, stir to scramble
â   Pour in Yaiâs Yellow Thai Coconut Curry, stir and cook until heated through
]]>Â
Thanks to @nicolesharmaine for this delicious steak salad recipe using our Coconut Lime Marinade! We're making it easier than ever to eat your greens! đĽ This weeknight salad is anything but bland thanks to the Yai's Coconut Lime Marinade!
1lb skirt steak (cut into strips)
1 tsp salt
1 tsp black pepper
1 bottle of Yai's Thai Coconut Lime Marinade
Juice from Âź lime
3 cups chopped kale
½ cup shredded carrots
½ cup shredded purple cabbage
1 x yellow bell pepper
2 tbsp chopped peanuts
Garnish: cilantro, black pepper, lime wedges
â Â In a large bowl, season skirt steak strips with salt and pepper
â Â Â Pour in 1 cup of Yaiâs Thai Coconut Lime Marinade and mix thoroughly
â Â Â Let steak marinate for 15 minutes
â Â Â Squeeze lime juice onto the steak mixture and air fry at 375F for 20 minutes
â Â Â While the steak is airfrying, add kale, shredded carrots, purple cabbage and bell pepper into a salad bowl
â Â Pour in the remaining Yaiâs Thai Coconut Lime Marinade as a dressing
â Â Toss the salad until itâs evenly coated
â Â Place the cooked steak strips onto the salad and garnish with peanuts, cilantro, black pepper and lime wedges
Â
Thanks to @saridiskin for this delicious dip recipe using our Sweet Chili Sauce! A little bit sweet. A lotta bit spicy! Perfect as an appetizer, side or snack.Â
Â
Chips:
Dip:
Â
â Preheat oven to 350.
â Cover a cookie sheet with parchment paper and spray with olive oil spray.
â Cut 5 soft tortillas in quarters.
â Line up pieces on the tray and spray with olive oil.
â Generously season with chili lime or chili seasoning and sprinkle with sea salt to taste.
â Bake for 12 minutes. Flip and bake for another 8.
â While chips are baking, mix all dip ingredients together. Yogurt, lime juice, Yai's Thai Sweet Chili Sauce, salt, pepper, and red pepper flakes. Mix well. Garnish with chopped scallions and more chili flakes (for even more spice). Set aside.
â When chips are done - dip and enjoy!
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]]>Talk about keeping it simple (and delicious)! đđ˝
____
Hereâs how we made it:
____
𼼠Pour a jar of Yaiâs Green Thai Coconut Curry into a large pot
đ¤ Add a pound of shrimp (pre-cooked) and bring to a simmer
đś Add sliced jalapeĂąo & red bell pepper
đ Add a big handful of arugula and cook until wilted
đą Top with green onions and basil and serve over zoodles!
This recipe and associated photo is from Nicole Sharmaine - Check out her Instagram - @nicolesharmaine - for more recipes like this!
Need a simple one-pan weeknight dish? Who doesnât!? Check out @nicolesharmaine's recipe for Thai noodles with Yai's Thai Yellow Curry. We love it when a rainbow of flavors come together in a perfectly balanced dish! đ
Ingredients:
â
1 pack Lotus Foods' forbidden rice pad thai
â
1 jar Yai's Thai yellow curry
â
1 cup water
â
2 cups rainbow cauliflower
â
1 cup chicken
â
1 Serrano pepper
â
Salt and pepper to taste
â
Garnish: cilantro, green onion, sesame seeds, chilli flakes
Instructions:
âď¸ Boil the pad Thai noodles in lightly salted water and set aside
âď¸ Add some water to the pan and Steam the cauliflower until tender using the always pan basket. Drain and set aside
âď¸ Drizzle the pan with a bit of olive oil and sautĂŠ your chicken until cooked.
âď¸ To the chicken, add in the curry sauce, salt & pepper, Serrano pepper, water and let simmer for 2 mins.
âď¸ Add in the noodles and cauliflower and stir until evenly coated in sauce
âď¸ Let simmer for 3 minutes
âď¸ Remove from the heat and garnish with sesame seeds, cilantro, chilli flakes and green onion
âď¸ Enjoy!
Â
This recipe and associated photo is from Dayna & Brian Lee at Arts and Food - Check out their Instagram, @artsandfood and check out their blog for recipes like this and more!
Vegan Yellow Curry Ingredients:
Instructions:
Coconut Quinoa Ingredients:
Instructions:
Meet Massaman! đŞľđĽ
Cozy up by the fire with the warm flavors of cardamom, cloves, and cinnamon sticks ... think Pumpkin Spice Latte meets Thai curry, in the best way.
For this recipe, we tossed beef, potatoes, and onions in the slow cooker with our new Massaman Curry, but you could substitute any hearty protein/veggies - think of it like a stew!
DIY Thai chicken satay is within easy reach with Yai's Coconut Lime Marinade! 20 minutes. 2 ingredients.
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Ingredients
Make it:
Â
Our Coconut Lime Marinade is ideal for grilling, roasting, and sautÊing. Simply let your protein-of-choice leisurely soak in this sauce before hitting the heat!
Â
Serves: 4
Cook Time: 40 minutes
Ingredients:
Instructions:
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