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Beef Stew with Mussaman Curry

Braised Leg of Duck with Thai Curry

Brown Jasmine Rice & Vegetable Salad

Chicken and Eggplant with Curry

Chicken in Lemon Grass Saute

Chicken in Mussaman Curry Sauce

Chicken Panang on Skewers

Chicken Satay

Chili Pepper Thai Burger

Coconut Dill Carrot Soup

Coconut Ginger Shrimp & Wild Mushroom Pizza

Coconut Ginger Spinach Puffs

Coconut Jasmine Rice Pudding

Composed Salad with Spicy Chicken

Creamy Chickpea Curry

Curried Broccoli Soup

Curried Chicken and Eggplant Ravioli

Curried Cod with Tomato and Summer Squash

Curried Tomato Vegetable Soup

Fresh Seafood Lemon Grass Dressing

Fried Pork and Rice Cakes

Garlic Chili Marinade

Green Chili Lemon Dressing

Green Curried Catfish with Fresh Green Beans

Green Curry Relish

Green Curry Sauce

Green Curry with Beef

Grilled Panang Vegetables

Jasmine Fried Rice

Lemon Grass Chicken

Lemon Grass Marinade

Mussaman Breast of Duck

Mussaman Curry Sauce

Mussaman Steak with Lime

Pad Thai Pasta

Panang Curry Burger

Panang Curry Sauce

Panang Salmon Steak

Peanut Ginger Chicken Salad

Peanut Ginger Dressing

Peanut Ginger Pasta and Vegetable Salad

Peanut Sauce

Red Chili Pepper and Ginger Dressing

Red Chili Salad Dressing

Red Curried Snapper

Red Curry Beef and Green Peppers

Red Curry Sauce

Red Curry Saute

Red Curry Scallops with Pineapple

Rice Wine and Sesame Dressing

Royal Thai Crab Imperial

Salmon Steak in Yellow Curry Sauce

Scallops in Green Curry Sauce

Shrimp Stew with Green Curry

Soft Jasmine Rice

1. Heat oil in pot.
2. Add mussaman curry base. Saute for one minute.
3. Add stew meat and brown on all sides.
4. Add onions and saute until soft.
5. Add potatoes, coconut milk, seasoning sauce and brown sugar.
6. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
7. Garnish with peanuts.

Note: Although mussaman curry is listed, Thai red or panang curry can be used.

Nutrition Facts
Amount Per Serving: Calories 618 - Calories from Fat 248
Percent Total Calories From: Fat 40%, Protein 37%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 15g, Cholesterol 130mg, Sodium 165mg, Total Carbohydrate 36g, Dietary Fiber 3g, Sugars 0g, Protein 57g, Vitamin A 1 units, Vitamin C 22 units, Calcium 0 units, Iron 9 units

1. Lay out duck on counter. Cut the skin so that it is open flat.
2. In a small bowl, combine coconut ginger rice and egg.
3. Put as much coconut ginger rice in center of legs as you can, still being able to close up skin around it.
4. Take a skewer and beginning at one end, start to thread skin onto it alternating from one side to the other until all sides are closed up.
5. Cut off excess skewer leaving about 1/2 inch exposed at each end.
6. In a medium size skillet, heat oil on medium high.
7. Place duck legs into pan and brown very well on all sides.
8. When duck legs are very brown, add the red curry base.
9. Saute for one minute.
10. Add the basil, coconut milk, stock and seasoning sauce. Bring to a boil.
11. Reduce heat to slow simmer and cover pan.
12. Continue to cook for about 45 minutes.
13. Check at 20 minutes and add more stock if necessary.
14. Serve with steamed spinach or sauteed greens.

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 240
Percent Total Calories From: Fat 79%, Protein 9%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 107mg, Sodium 1560mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 339 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units

1. Prepare Rice Wine and Sesame Dressing. Set aside.
2. In bowl, combine brown jasmine rice, red bell pepper, carrot, celery and green beans.
3. Mix together well.
4. Pour Rice Wine and Sesame Dressing over rice mixture.
5. Mix together well.
6. Serve.

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 70
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 529mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 3202 units, Vitamin C 27 units, Calcium 0 units, Iron 1 units

1. In a large skillet, heat oil.
2. Saute garlic until golden brown.
3. Add onion and eggplant and saute until onion becomes soft.
4. Add chicken and reduce heat.
5. Simmer until chicken becomes fully cooked (5 - 10 minutes).
6. Add parsley and panang curry base.
7. Mix thoroughly and season with salt and pepper if desired.
8. Serve over pasta or rice.

Nutrition Facts
Amount Per Serving: Calories 199 - Calories from Fat 16
Percent Total Calories From: Fat 8%, Protein 59%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 66mg, Sodium 93mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 29g, Vitamin A 665 units, Vitamin C 14 units, Calcium 0 units, Iron 4 units

1. Heat oil in a large nonstick skillet.
2. Add lemon grass hearts, minced red chili pepper and seasoning sauce. Saute for three minutes.
3. Add chicken and saute for about 5 minutes.
4. Add scallions and saute for 1 minute.
5. Add lime juice, honey and cilantro.
6. Toss until all mixed togethe well.
7. Serve over noodles.

Nutrition Facts
Amount Per Serving: Calories 339 - Calories from Fat 88
Percent Total Calories From: Fat 26%, Protein 62%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 132mg, Sodium 170mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 635 units, Vitamin C 11 units, Calcium 0 units, Iron 3 units

1. In large skillet, prepare Mussaman Curry Sauce.
2. Add onions and carrots and simmer until onions get soft.
3. Add chicken and cook for 8-10 minutes or until chicken is done.
4. Stir in peas and cook for 2 more minutes or until peas are heated through.
5. Serve over hot soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 520 - Calories from Fat 245
Percent Total Calories From: Fat 47%, Protein 36%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 20g, Cholesterol 99mg, Sodium 236mg, Total Carbohydrate 23g, Dietary Fiber 5g, Sugars 0g, Protein 46g, Vitamin A 15770 units, Vitamin C 24 units, Calcium 0 units, Iron 6 units

1. Cut chicken into long thin strips, about 6 strips per breast.
2. Thread chicken onto skewers.
3. Prepare Panang Curry Sauce.
4. Put skewered chicken into container.
5. Pour hot Panang Curry Sauce over chicken and refrigerate at least one hour.
6. Grill chicken over hot coals or broil on high heat for 6-8 minutes on each side.

Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 234
Percent Total Calories From: Fat 65%, Protein 32%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 20g, Cholesterol 66mg, Sodium 92mg, Total Carbohydrate 3g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 24 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units

1. Soak skewers in water for at least 1 hour so that they will not burn during cooking.
2. Make Peanut Sauce.
3. Slice chicken into long thin strips, about 6 strips per breast half.
4. In refrigerator, marinate chicken in 3/4 of the Peanut Sauce for at least one hour.
5. Thread chicken onto skewers.
6. Grill or broil skewered chicken about five inches from heat for 8 minutes on each side.
7. Serve with remaining Peanut Sauce (hot or cold).

Nutrition Facts
Amount Per Serving: Calories 446 - Calories from Fat 216
Percent Total Calories From: Fat 48%, Protein 49%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 20g, Cholesterol 132mg, Sodium 166mg, Total Carbohydrate 3g, Dietary Fiber 2g, Sugars 0g, Protein 55g, Vitamin A 52 units, Vitamin C 4 units, Calcium 0 units, Iron 5 units

1. Combine ground beef and chili pepper soup mix. Mix together well.
2. Add onions and bread crumbs. Mix all together well.
3. Shape mixture into 4 patties.
4. Broil, grill or pan fry until cooked to desired doneness.
5. Serve on a bun and garnish with tomato slices and bean sprouts.

Nutrition Facts
Amount Per Serving: Calories 381 - Calories from Fat 275
Percent Total Calories From: Fat 72%, Protein 21%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 12g, Cholesterol 97mg, Sodium 174mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 1 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

1. Place carrots, onion and celery in pot.
2. Cover with vegetable stock.
3. Bring to a boil and simmer until carrots are tender.
4. Puree in processor or blender.
5. Return to pot and bring to a boil.
6. Add dill and season with salt and pepper.
7. Slowly add coconut milk, stirring together to mix well.
8. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 535 - Calories from Fat 289
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 26g, Cholesterol 0mg, Sodium 1752mg, Total Carbohydrate 52g, Dietary Fiber 10g, Sugars 0g, Protein 9g, Vitamin A 43738 units, Vitamin C 60 units, Calcium 0 units, Iron 8 units

1. Preheat oven and pizza stone to 475°.
2. Marinate shrimp in Garlic Chili Pepper Sauce. Set aside.
3. Stretch or roll dough to desired size and thickness.
4. Brush with olive oil.
5. Spread garlic evenly over dough.
6. Dissolve Tangy Coconut Ginger Soup Mix in coconut milk.
7. Spread over dough.
8. Cut marinated shrimp into bite size pieces.
9. Distribute shrimp, parsley, basil, wild mushrooms and leeks evenly over pizza.
10. Sprinkle cheddar cheese over top.
11. Sprinkle pizza stone with corn meal.
12. Slide pizza onto stone and bake until golden, approximately 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 570 - Calories from Fat 336
Percent Total Calories From: Fat 59%, Protein 24%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 20g, Cholesterol 251mg, Sodium 859mg, Total Carbohydrate 24g, Dietary Fiber 4g, Sugars 0g, Protein 35g, Vitamin A 1919 units, Vitamin C 11 units, Calcium 0 units, Iron 7 units

1. Steam spinach with water just until wilted.
2. Remove from heat and cool with cold water.
3. Drain spinach in a colander, pressing to remove all excess water.
4. Chop spinach well.
5. In a bowl, combine coconut milk, ginger, garlic chili pepper sauce, lemon zest, lemon juice and garlic. Mix together well.
6. Add spinach. Stir together.
7. Preheat oven to 425 degrees.
8. Lay out puff pastry and cut into 2" squares.
9. Brush all around edges with egg.
10. Place approximately one tablespoon of spinach mixture on square.
11. Fold diagonally, sealing edges.
12. Place Coconut Ginger Spinach Puffs on nonstick cookie sheet.
13. Brush with egg and bake 15 minutes or until puffed and golden brown.
14. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 116
Percent Total Calories From: Fat 59%, Protein 8%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 0mg, Sodium 248mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 2669 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units

1. Preheat oven to 300°.
2. In mixing bowl, beat eggs slightly.
3. Add milk, coconut milk, sugar, vanilla extract and soft jasmine rice.
4. Mix ingredients together thoroughly.
5. Pour into an oven proof baking dish.
6. Bake for 50 - 60 minutes, stirring well after 15 minutes of baking time. Pudding will set when it is done.
7. Serve hot or cold.

Nutrition Facts
Amount Per Serving: Calories 535 - Calories from Fat 273
Percent Total Calories From: Fat 51%, Protein 8%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 25g, Cholesterol 115mg, Sodium 79mg, Total Carbohydrate 55g, Dietary Fiber 3g, Sugars 0g, Protein 11g, Vitamin A 236 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units

1. Prepare Spicy Ginger Dressing.
2. Preheat oven to 350°.
3. Coat chicken pieces with peanut sauce mix. Discard excess peanut sauce mix.
4. Place chicken in casserole dish and bake for 25-30 minutes.
5. Let cool.
6. While chicken is cooling, combine in a large bowl, romaine lettuce, red cabbage, scallions, radishes, red bell pepper, green bell pepper, yellow bell pepper and mushrooms.
7. At serving time, portion salad on individual plates.
8. Place 1/2 chicken breast on top of salad.
9. Serve with Spicy Ginger Dressing.

Nutrition Facts
Amount Per Serving: Calories 435 - Calories from Fat 257
Percent Total Calories From: Fat 59%, Protein 29%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 13g, Cholesterol 68mg, Sodium 218mg, Total Carbohydrate 13g, Dietary Fiber 3g, Sugars 0g, Protein 32g, Vitamin A 4378 units, Vitamin C 108 units, Calcium 0 units, Iron 5 units

1. Heat oil in saucepan.
2. Add mussaman curry base, onion, garlic. Saute briefly.
3. Add lite coconut milk and soy sauce. Bring to a boil.
4. Keep at boil for five minutes, stirring occasionally.
5. Add garbanzo beans (chickpeas), tomato, basil and sugar. Bring back to simmer.
6. Stir together well and serve over rice.

Nutrition Facts
Amount Per Serving: Calories 413 - Calories from Fat 165
Percent Total Calories From: Fat 40%, Protein 13%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 0mg, Sodium 880mg, Total Carbohydrate 49g, Dietary Fiber 4g, Sugars 0g, Protein 14g, Vitamin A 72 units, Vitamin C 3 units, Calcium 0 units, Iron 5 units

1. In a large stock pot, dissolve green curry base in 1/2 cup of the chicken broth.
2. Add remaining chicken broth, broccoli, potato, garlic and onion to pot.
3. Simmer for 1/2 hour or until all vegetables are cooked through.
4. Add coconut milk, garlic chili pepper sauce, yogure and seasoning sauce.
5. Puree in blender or food processor.
6. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 97
Percent Total Calories From: Fat 46%, Protein 14%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 8g, Cholesterol 2mg, Sodium 1589mg, Total Carbohydrate 21g, Dietary Fiber 3g, Sugars 0g, Protein 7g, Vitamin A 2063 units, Vitamin C 114 units, Calcium 0 units, Iron 3 units

1. Roll out 2 sheets of dough about 5" wide and 1/8" to 1/16" of an inch thick. If using ravioli form, roll out dough the size of your form.
2. Lay one rectangle out and brush with water or a lightly beaten egg.
3. Place about 1/2 tablespoon of chicken mixture approximately 1" apart in 2 rows the length of the pastry.
4. Place the other rectangular piece of dough on top, pressing with your fingers in between the stuffing so the top layer of dough sticks to the wet surface of the bottom layer.
5. Cut between the mounds, making square ravioli.
6. Bring 2 quarts of water to boil in large saucepan.
7. Add raviolis one by one, stir lightly to keep from sticking to sides and bottom of pan.
8. Boil rapidly 3-4 minutes or until raviolis float to top.
9. Drain and serve.

Note: If not using immediately, store in refrigerator.

Nutrition Facts
Amount Per Serving: Calories 380 - Calories from Fat 67
Percent Total Calories From: Fat 17%, Protein 24%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 135mg, Sodium 51mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 488 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units

1. Heat oil in a wok or fry pan. Add curry and stir to soften.
2. Add fish fillets, cooking for about one minute on each side.
3. Stir in chicken broth and seasoning sauce.
4. Bring to a boil for 2 minutes.
5. Add mushrooms and summer squash. Simmer on medium heat for 3 minutes.
6. Add tomatoes and basil and steam until basil is just wilted, about 2-3 minutes.
7. Serve immediately with soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 281 - Calories from Fat 82
Percent Total Calories From: Fat 29%, Protein 61%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 98mg, Sodium 414mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 43g, Vitamin A 546 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units

1. In large stockpot, heat oil.
2. Add garlic and saute until light brown.
3. Add carrots, celery and onions and saute until just tender.
4. Add V-8, tomatoes, celery seed, bay leaf, peppercorns and water.
5. Bring to a boil.
6. Turn to simmer and cook for about 30 minutes.
7. Add spinach, parsley, broccoli and yellow curry base.
8. Season with salt and pepper.
9. Cook for another 5-10 minutes.
10. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 279 - Calories from Fat 76
Percent Total Calories From: Fat 27%, Protein 12%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1633mg, Total Carbohydrate 42g, Dietary Fiber 6g, Sugars 0g, Protein 9g, Vitamin A 14409 units, Vitamin C 143 units, Calcium 0 units, Iron 6 units

1. In a bowl, combine parsley, lemon grass hearts, garlic, olive oil, lemon juice and seasoning sauce.
2. Mix together well

Nutrition Facts
Amount Per Serving: Calories 540 - Calories from Fat 488
Percent Total Calories From: Fat 90%, Protein 2%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 7g, Cholesterol 0mg, Sodium 44mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 3178 units, Vitamin C 73 units, Calcium 0 units, Iron 5 units

1. Combine pork, rice, cilantro, lime juice, lime zest, green peppercorns, lemon grass, garlic, egg, soy sauce, brown sugar and bread crumbs.
2. Form small cakes each consisting of 3-4 tablespoons of mixture.
3. Heat one tablespoon of oil at a time in a nonstick fry pan.
4. Saute pork and rice cakes until brown on both sides.
5. Serve immediately or prepare them in advance and reheat in 350° oven.
6. Serve with Thai Mango Relish.

Nutrition Facts
Amount Per Serving: Calories 2813 - Calories from Fat 270
Percent Total Calories From: Fat 10%, Protein 15%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 9g, Cholesterol 361mg, Sodium 7935mg, Total Carbohydrate 530g, Dietary Fiber 8g, Sugars 0g, Protein 105g, Vitamin A 40054 units, Vitamin C 511 units, Calcium 0 units, Iron 30 units

1. In a small bowl, combine soy sauce, cilantro, garlic and minced red chili peppers.
2. Mix together well.

Nutrition Facts
Amount Per Serving: Calories 50 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 30%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3249mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 776 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units

1. In a small bowl, combine green chili sauce, garlic, lemon zest, lemon juice, red chili pepper and ginger.
2. Stir to combine well

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 2
Percent Total Calories From: Fat 4%, Protein 10%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 782 units, Vitamin C 32 units, Calcium 0 units, Iron 0 units

1. Snap ends off green beans and break into bite sized pieces. Set aside.
2. In a wok or frying pan, combine green curry base, brown sugar, seasoning sauce and 1 cup of coconut milk.
3. Bring to a boil and reduce by 1/4 over medium heat.
4. Add broth and return to simmer.
5. Add catfish and green beans.
6. Return to a simmer and cook until catfish is cooked and green beans are tender/crisp, about 5-7 minutes.
7. Remove catfish and green beans from sauce, onto a plate, using a slotted spoon.
8. Add basil to the sauce and continue simmering, reducing by 1/4.
9. Pour sauce over catfish and green beans. Serve with soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 94
Percent Total Calories From: Fat 31%, Protein 58%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 132mg, Sodium 1176mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 43g, Vitamin A 622 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units

1. In a small bowl, blend vinegar, green curry base and chutney.
2. Stir in cucumber and red bell pepper.
3. Serve as a condiment on sandwiches or burgers.

Nutrition Facts
Amount Per Serving: Calories 492 - Calories from Fat 7
Percent Total Calories From: Fat 2%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 81mg, Total Carbohydrate 119g, Dietary Fiber 4g, Sugars 0g, Protein 2g, Vitamin A 3426 units, Vitamin C 119 units, Calcium 0 units, Iron 2 units

1. In small saucepan, heat oil.
2. Saute green curry base in oil over medium heat for one minute.
3. Add coconut milk and seasoning sauce. Stirring together well.
4. Bring to a boil.
5. Lower heat and simmer for 1-2 minutes.
6. Add your favorite meat and vegetables and simmer until cooked. Enjoy!

Nutrition Facts
Amount Per Serving: Calories 966 - Calories from Fat 888
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 77g, Cholesterol 0mg, Sodium 102mg, Total Carbohydrate 11g, Dietary Fiber 9g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 4 units, Calcium 0 units, Iron 14 units

1. In a 3 quart dutch over or fry pan, heat coconut milk on medium high heat for 3 minutes.
2. Stir in green curry base.
3. Add sirloin steak and cook for 5-7 minutes.
4. Add seasoning sauce, sugar and onion. Continue cooking, stirring occasionally.
5. Add peas and tomatoes.
6. Bring to a boil, then simmer until onions are transluscent.
7. Stir in basil until wilted.
8. Serve with soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 625 - Calories from Fat 441
Percent Total Calories From: Fat 71%, Protein 17%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 33g, Cholesterol 78mg, Sodium 144mg, Total Carbohydrate 20g, Dietary Fiber 5g, Sugars 0g, Protein 26g, Vitamin A 785 units, Vitamin C 30 units, Calcium 0 units, Iron 9 units

1. In a small saucepan, heat oil on medium heat.
2. Add panang curry base, basil and salt. Stir until curry is dissolved.
3. In a large bowl place red bell pepper, zucchini, onion and eggplant.
4. Pour curry mixture over vegetables.
5. Toss vegetables to coat evenly.
6. Cook directly on grill or wrap and seal in foil and place on grill.
7. Cook for about 15 minutes.
8. Check vegetables for tenderness.
9. Serve immediately or chill and add to your favorite salad greens.

Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 246
Percent Total Calories From: Fat 84%, Protein 3%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 592mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1398 units, Vitamin C 47 units, Calcium 0 units, Iron 1 units

1. Heat oil in a large skillet or wok.
2. Add egg and scramble until cooked.
3. Add garlic, peas and green onion.
4. Stir fry 1 - 2 minutes.
5. Add soft jasmine rice and stir fry until hot.
6. Season with black pepper, seasoning sauce and soy sauce.
7. Stir well.
8. Bean sprouts can be added now. Heat thoroughly.

Note: If you are making a particular type of rice i.e.; shrimp, pork or chicken, this ingredient should be added before Step 2 and cooked completely before continuing.

Nutrition Facts
Amount Per Serving: Calories 394 - Calories from Fat 55
Percent Total Calories From: Fat 14%, Protein 9%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 27mg, Sodium 102mg, Total Carbohydrate 76g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 412 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units

1. Prepare Lemon Grass Marinade.
2. Marinate chicken in Lemon Grass Marinade for at least one hour.
3. In a large skillet or wok, heat 1 tablespoon peanut oil over high heat.
4. Brown chicken well on both sides, adjusting heat so that it does not burn.
5. Remove chicken from pan and set aside.
6. Wipe out skillet.
7. Add remaining 1 tablespoon peanut oil and heat over medium heat.
8. Add basil and strained solids* from the marinade.
9. Saute for three minutes.
10. Add coconut milk and chicken broth.
11. Simmer until liquid reduces by 1/2.
12. Return chicken to skillet and cook for 6-8 more minutes.
13. Serve with soft jasmine rice.


BASIL?????

*Note: After removing chicken from marinade, strain the solids and use them for added flavor. Discard the liquid.

Nutrition Facts
Amount Per Serving: Calories 457 - Calories from Fat 204
Percent Total Calories From: Fat 45%, Protein 48%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 132mg, Sodium 773mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 55g, Vitamin A 225 units, Vitamin C 8 units, Calcium 0 units, Iron 14 units

1. Combine seasoning sauce, brown sugar, minced red chili peppers, lemon grass hearts and garlic.
2. Mix together well.

Nutrition Facts
Amount Per Serving: Calories 116 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 7%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1009mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 672 units, Vitamin C 19 units, Calcium 0 units, Iron 42 units

1. Make Garlic Chili Marinade and set aside.
2. Remove all gizzards from both body cavities of duck.
3. Using a very sharp knife, remove breasts and leggs.
4. Score breast using criss-cross on skin side. Place in marinade. (Wrap legs for later use.)
5. Discard all scrap.
6. Place large killet on medium heat.
7. Place marinated breasts in pan, skin side down.
8. Keep heat moderate so skin browns slowly and does not burn.
9. While duck is cooking, strain solids from remaining marinade and set aside.
10. Once skin side of breasts is well browned, turn and cook five minutes more.
11. Remove from pan and set aside.
12. Drain excess greast from skillet and return to heat.
13. Add mussaman curry base to pan and saute 1-2 minutes.
14. Add lite coconut milk and broth. Simmer until reduced by one half.
15. Add reserved solids from marinade and simmer for five more minutes.
16. Return duck to sauce and continue simmering.
17. Add spinach to sauce and heat until just wilted.
18. Divide spinach onto two plates.
19. Cut duck breasts into strips on the bias.
20. Place duck on top of spinach.
21. Serve with soft jasmine rice and remaining sauce on side or on top of duck.

Nutrition Facts
Amount Per Serving: Calories 2786 - Calories from Fat 2396
Percent Total Calories From: Fat 86%, Protein 12%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 266g, Saturated Fat 94g, Cholesterol 482mg, Sodium 2407mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 81g, Vitamin A 10995 units, Vitamin C 67 units, Calcium 0 units, Iron 21 units

1. In small saucepan, heat oil.
2. Saute mussaman curry base in oil over medium heat for one minute.
3. Add coconut milk and seasoning sauce. Stirring together well.
4. Bring to a boil.
5. Lower heat and simmer for 1-2 minutes.
6. Add your favorite meat and vegetables and simmer until cooked. Enjoy!

Nutrition Facts
Amount Per Serving: Calories 966 - Calories from Fat 888
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 77g, Cholesterol 0mg, Sodium 98mg, Total Carbohydrate 11g, Dietary Fiber 9g, Sugars 0g, Protein 8g, Vitamin A 2 units, Vitamin C 4 units, Calcium 0 units, Iron 14 units

1. Marinate steak or chicken in Spicy Fish Sauce and Lime Marinade for at least one hour and up to 2 hours.
2. In a large skillet, heat oil on medium high.
3. Saute garlic until lightly brown.
4. Add green peppers, onion and basil.
5. Saute until onion is translucent.
6. Add lite coconut milk and mussaman curry base.
7. Simmer for five minutes.
8. Remove the sauce from the pan and reserve.
9. Remove steak from the marinade.
10. Heat pan to medium high heat.
11. Pan fry steak in hot skillet until medium rare, approximately 7 minutes on each side.
12. Remove steak from pan to cutting board.
13. Return sauce to pan to deglaze.
14. Add 2 tbsp. of the reserved marinade.
15. Bring to a simmer.
16. Slice steak into strips.
17. Serve sauce over steak with soft jasmine rice and steamed spinach.

Variation: Substitute boneless, skinless chicken breast for flank steak.

Nutrition Facts
Amount Per Serving: Calories 552 - Calories from Fat 321
Percent Total Calories From: Fat 58%, Protein 34%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 16g, Cholesterol 118mg, Sodium 211mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 47g, Vitamin A 1346 units, Vitamin C 51 units, Calcium 0 units, Iron 6 units

1. Combine peanut sauce mix and coconut milk in saucepan.
2. Bring to a boil. Reduce heat and simmer for 5 minutes stirring occasionally. Set aside.
3. Cook pasta until done to desired doneness.
4. Drain and set aside.
5. Using pasta pot, heat oil on medium high heat.
6. When hot, add shrimp and saute 3-4 minutes.
7. Add seasoning sauce, peanut sauce, pasta, scallions and bean sprouts.
8. Simmer until hot.
9. Serve garnished with peantus, cilantro and lime wedges.

Nutrition Facts
Amount Per Serving: Calories 1218 - Calories from Fat 616
Percent Total Calories From: Fat 51%, Protein 16%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 68g, Saturated Fat 41g, Cholesterol 222mg, Sodium 371mg, Total Carbohydrate 101g, Dietary Fiber 6g, Sugars 0g, Protein 50g, Vitamin A 596 units, Vitamin C 17 units, Calcium 0 units, Iron 13 units

1. Combine ground beef, onion, salt, sugar, panang curry base and fresh basil.
2. Mix together well.
3. Shape into 4 patties.
4. Broil for 15-20 minutes, depending on desired doneness, turning once during cooking.
5. Serve on a bun or a roll.

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 272
Percent Total Calories From: Fat 74%, Protein 21%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 12g, Cholesterol 97mg, Sodium 225mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 35 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

1. In small saucepan, heat oil.
2. Saute panang curry base in oil over medium heat for one minute.
3. Add coconut milk and seasoning sauce, stirring together well.
4. Bring to a boil.
5. Lower heat and simmer for 1-2 minutes.
6. Add your favorite meat and vegetables and simmer until cooked. Enjoy!

Nutrition Facts
Amount Per Serving: Calories 963 - Calories from Fat 886
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 98g, Saturated Fat 77g, Cholesterol 0mg, Sodium 71mg, Total Carbohydrate 11g, Dietary Fiber 9g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 4 units, Calcium 0 units, Iron 14 units

1. In a saucepan, combine panang curry base and chicken stock. Bring to a boil.
2. Lower heat and add dry white wine. Simmer for two minutes.
3. Whisk in all but 2 tablespoons of coconut milk.
4. Return to a boil.
5. Simmer 10 minutes to thicken sauce.
6. Broil salmon steaks until done, approximately 7-8 minutes each side depending on thickness of salmon steaks.
7. Place salmon steaks on plates. Cover with Panang Curry sauce and streak sauce with remaining coconut milk.
8. Garnish with chopped chives.

Nutrition Facts
Amount Per Serving: Calories 1094 - Calories from Fat 661
Percent Total Calories From: Fat 60%, Protein 34%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 73g, Saturated Fat 34g, Cholesterol 300mg, Sodium 781mg, Total Carbohydrate 4g, Dietary Fiber 3g, Sugars 0g, Protein 94g, Vitamin A 2082 units, Vitamin C 19 units, Calcium 0 units, Iron 7 units

1. Prepare Garlic Chili Pepper Dressing. Set aside.
2. Preheat oven to 350°.
3. Coat chicken with peanut sauce mix.
4. Place in ovenproof baking dish and cook until done, about 30 minutes.
5. Cut chicken into strips. Set aside.
6. Place mangoes, cucumbers, tomatoes, green bell pepper, red bell pepper, ginger and salad greens in a bowl.
7. Toss together well with Garlic Chili Pepper Dressing.
8. Add chicken and serve immediately.

Nutrition Facts
Amount Per Serving: Calories 548 - Calories from Fat 221
Percent Total Calories From: Fat 40%, Protein 22%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 5g, Cholesterol 78mg, Sodium 2728mg, Total Carbohydrate 51g, Dietary Fiber 3g, Sugars 0g, Protein 30g, Vitamin A 19861 units, Vitamin C 116 units, Calcium 0 units, Iron 3 units

1. In a blender, combine first four ingredients. Blend together.
2. With blender running, add Spicy Peanut Salad Dressing Mix and ginger. Blend 2 minutes

Nutrition Facts
Amount Per Serving: Calories 150 - Calories from Fat 144
Percent Total Calories From: Fat 96%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 1g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Prep: 0:02 Cook: 0:05 Stand: 0:00 Total: 0:07

1. Cook pasta, rinse with cold water, drain and put into large mixing bowl.
2. Add all cut vegetables except tomatoes.
3. Add 3/4 cup Peanut Ginger Dressing and toss.
4. Add tomatoes and toss gently.
5. Serve either at room temperature or chilled. Most flavorful if chilled

Nutrition Facts
Amount Per Serving: Calories 336 - Calories from Fat 188
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 0mg, Sodium 33mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 10535 units, Vitamin C 18 units, Calcium 0 units, Iron 3 units

Prep: 0:15 Cook: 0:10 Stand: 0:00 Total: 0:25

1. In a saucepan, combine peanut sauce mix and coconut milk.
2. Bring to a boil, stirring constantly.
3. Turn down heat and simmer for 5 minutes.

Nutrition Facts
Amount Per Serving: Calories 844 - Calories from Fat 764
Percent Total Calories From: Fat 90%, Protein 4%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 85g, Saturated Fat 75g, Cholesterol 0mg, Sodium 72mg, Total Carbohydrate 12g, Dietary Fiber 9g, Sugars 0g, Protein 8g, Vitamin A 18 units, Vitamin C 4 units, Calcium 0 units, Iron 13 units

1. In a small bowl, comine olive oil, vinegar, brown sugar, ginger, lemon grass heart and minced red chili peppers.
2. Mix together well.
3. Add seasoning sauce a little bit at a time while checking flavor.
4. Chill.

Nutrition Facts
Amount Per Serving: Calories 1076 - Calories from Fat 972
Percent Total Calories From: Fat 90%, Protein 0%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 108g, Saturated Fat 15g, Cholesterol 0mg, Sodium 61mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1008 units, Vitamin C 23 units, Calcium 0 units, Iron 3 units

1. In a mortar and pestal, pound lemon grass heart, dried red chili peppers and garlic until well mashed.
2. In a large bowl, combine mashed lemon grass mixture with olive oil, red chili sauce and cilantro.
3. Mix together well and chill.

Nutrition Facts
Amount Per Serving: Calories 519 - Calories from Fat 490
Percent Total Calories From: Fat 94%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 7g, Cholesterol 0mg, Sodium 21mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 3140 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

1. In large skillet, heat one cup of coconut milk.
2. Add red curry base, stirring together well.
3. Heat over medium high heat until an oil appears on the surface.
4. Add lemon zest, seasoning sauce and brown sugar. Stir to mix together well.
5. Stir in remaining coconut milk and bring to a boil.
6. Add red snapper fillets with skin side down.
7. Reduce heat and simmer for 3 minutes.
8. Turn fish once and cook for 3 more minutes.
9. Serve with soft jasmine rice and any sauce remaining in pan.
10. Sprinkle with fresh cilantro.

Nutrition Facts
Amount Per Serving: Calories 433 - Calories from Fat 218
Percent Total Calories From: Fat 50%, Protein 45%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 19g, Cholesterol 84mg, Sodium 168mg, Total Carbohydrate 5g, Dietary Fiber 2g, Sugars 0g, Protein 49g, Vitamin A 229 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units

1. Cut beef into strips. Set aside.
2. Heat oil in skillet or wok on medium high heat.
3. Add red curry base and stir fry briefly to soften and blend.
4. Add beef and stir fry 3-5 minutes.
5. Add green pepper, seasoning sauce and sugar. Stir fry for 3 minutes.
6. Serve with soft jasmine rice.


Variations: Substitute pork for beef, adding 1/2 cup coconut milk.

Note: When cutting beef, be sure to cut across the grain to help with tenderness. See illustration.

Nutrition Facts
Amount Per Serving: Calories 257 - Calories from Fat 150
Percent Total Calories From: Fat 58%, Protein 36%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 72mg, Sodium 65mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 234 units, Vitamin C 33 units, Calcium 0 units, Iron 3 units

1. In small saucepan, heat oil.
2. Saute red curry base in oil over medium heat for one minute.
3. Add coconut milk and seasoning sauce. Stirring together well.
4. Bring to a boil.
5. Lower heat and simmer for 1-2 minutes.
6. Add your favorite meat and vegetables and simmer until cooked. Enjoy!

Nutrition Facts
Amount Per Serving: Calories 963 - Calories from Fat 886
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 98g, Saturated Fat 77g, Cholesterol 0mg, Sodium 69mg, Total Carbohydrate 11g, Dietary Fiber 9g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 4 units, Calcium 0 units, Iron 14 units

1. Cook linguine al dente. Set aside.
2. In large pot or wok, heat oil.
3. Add red curry base, basil and garlic.
4. Saute 2-3 minutes over medium heat.
5. Add broccoli, mushrooms, red bell pepper and yellow bell pepper.
6. Stir fry vegetables 3-4 minutes or until still crisp.
7. Add vegetable stock, coconut milk and seasoning sauce.
8. Bring to a boil.
9. Add linguine and toss together well.
10. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 669 - Calories from Fat 193
Percent Total Calories From: Fat 29%, Protein 11%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 0mg, Sodium 418mg, Total Carbohydrate 100g, Dietary Fiber 2g, Sugars 0g, Protein 19g, Vitamin A 2925 units, Vitamin C 115 units, Calcium 0 units, Iron 4 units

1. In a large skillet over medium heat, combine red curry base with coconut milk.
2. Simmer until an oil forms on surface.
3. Stir in seasoning sauce, sugar, lemon juice and vinegar.
4. Bring to a boil. Simmer for 2 minutes.
5. Add scallops and simmer until scallops are cooked, about 3-5 minutes.
6. Serve hot over soft jasmine rice.

Variation: Substitute peeled and deveined shrimp for scallops.

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 88
Percent Total Calories From: Fat 24%, Protein 43%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 75mg, Sodium 408mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 219 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units

1. Combine rice wine vinegar, soy sauce, water, sesame oil, salad oil and brown sugar in a bowl.
2. Whisk together well.
3. Set aside. (Chill if desired.)

Nutrition Facts
Amount Per Serving: Calories 574 - Calories from Fat 532
Percent Total Calories From: Fat 93%, Protein 1%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 59g, Saturated Fat 8g, Cholesterol 0mg, Sodium 2059mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

1. Preheat oven to 350°.
2. Mix together crumbs, egg, clam juice, garlic chili pepper sauce, crabmeat and 1/4 cup of the parmesan cheese.
3. Divide the mixture into six ovenproof dishes.
4. Sprinkle with remaining parmesan cheese.
5. Dot with butter.
6. Bake for 25 minutes or until brown.
7. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 74
Percent Total Calories From: Fat 35%, Protein 38%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 101mg, Sodium 974mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 736 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

1. Prepare Yellow Curry Sauce. Set aside, keeping warm.
2. Brush salmon steaks with oil.
3. Grill or broil until done, approximately 5 minutes each side, depending on thickness.
4. Spoon warm Yellow Curry Sauce over salmon steaks on platter.
5. Garnish with chives.
6. Serve with soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 502 - Calories from Fat 390
Percent Total Calories From: Fat 78%, Protein 20%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 23g, Cholesterol 75mg, Sodium 71mg, Total Carbohydrate 3g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 517 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units

1. In a large frying pan, prepare Green Curry Sauce.
2. Add sugar, lemon juice and vinegar. Mix together well.
3. Simmer to reduce by one half.
4. Add broccoli and scallops.
5. Cook for 3-5 minutes, stirring occasionally.
6. Serve hot over soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 485 - Calories from Fat 239
Percent Total Calories From: Fat 49%, Protein 35%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 19g, Cholesterol 75mg, Sodium 407mg, Total Carbohydrate 19g, Dietary Fiber 3g, Sugars 0g, Protein 42g, Vitamin A 993 units, Vitamin C 68 units, Calcium 0 units, Iron 5 units

1. In a large stock pot, heat oil on medium high heat.
2. Add green curry base and saute for one minute.
3. Add the eggplant, mushrooms and bean sprouts. Saute until eggplant begins to soften, about 3-5 minutes.
4. Add the shrimp and continue to saute until shrimp begins to turn pink, about 2-3 more minutes.
5. Turn heat to high.
6. Add the coconut milk, stock and basil. Heat through.
7. Serve immediately with soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 425 - Calories from Fat 272
Percent Total Calories From: Fat 64%, Protein 27%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 20g, Cholesterol 222mg, Sodium 1014mg, Total Carbohydrate 10g, Dietary Fiber 3g, Sugars 0g, Protein 29g, Vitamin A 327 units, Vitamin C 10 units, Calcium 0 units, Iron 8 units

1. In a saucepan, bring water to a vigorous boil.
2. Add rice and stir.
3. Cover and reduce heat to lowest setting.
4. Cook for 20 minutes or until water is absorbed.
5. Remove from heat and let stand 10 minutes.
6. Fluff with fork and serve.

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 8%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units