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Spicy Fish Sauce and Lime Marinade

Spicy Ginger Dressing

Spicy Malt Seasoning Sauce

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Spicy Thai Battered Fish

Spicy Thai Burger

Spicy Thai Pot Roast

Spicy Thai Taco Meat

Stir Fry Tangy Fish with Vegetables

Sweet and Sour Eggplant

Sweet Bell Pepper Chicken Panang

Sweet Corn Cakes

Sweet Hot Pork Medallions

Tangy Ginger Fish Sandwich

Tapioca Thai Style

Thai Barbeque Chicken

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Thai Chicken and Vegetable Pizza

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Thai Coconut Custard

Thai Coconut Ginger Fried Chicken

Thai Coconut Ginger Rice

Thai Cucumber Salad

Thai Curry Marinade

Thai Fried Rice with Green Beans

Thai Gazpacho

Thai Green Bean and Ginger Salad

Thai Hot Chicken Peanut Saute

Thai Lamb Curry with Green Apples

Thai Mango Relish

Thai Meatloaf

Thai Peanut Baked Chicken Sandwich

Thai Pepper, Broccoli and Cheese Pizza

Thai Potato Salad

Thai Roast Pork

Thai Roasting Rub

Thai Shrimp and Corn Soup

Thai Spicy Ginger Dressing

Thai Squash and Pepper Pizza

Thai Turkey Burger

Thai Vegetable Relish

Thai Vegetarian Pizza

Tomato Basil Curry Sauce

Yellow Curry Chicken Stew

Yellow Curry Dressing

Yellow Curry Sauce

Yellow Tiger Prawns

1. In a blender, combine seasoning sauce, garlic, jalapeno pepper, lime juice and brown sugar.
2. Pulsate until well blended.
3. Marinate your favorite meat, fish or poultry.

Nutrition Facts
Amount Per Serving: Calories 89 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 8%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 4844 units, Vitamin C 130 units, Calcium 0 units, Iron 1 units

1. In 1 qt. saucepan, heat oil, add ginger and Garlic Chili Pepper Sauce.
2. When bubbles form, add coconut milk and salt. Reduce heat and simmer 3 minutes

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 190
Percent Total Calories From: Fat 94%, Protein 2%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 0mg, Sodium 94mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 300 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

1. Combine malt vinegar, cilantro, minced red chili peppers, soy sauce, brown sugar and seasoning sauce.
2. Mix together well

Nutrition Facts
Amount Per Serving: Calories 66 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 13%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2098mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 879 units, Vitamin C 16 units, Calcium 0 units, Iron 3 units

1. Cook linguine al dente and set aside.
2. In large pan, heat oil.
3. Saute garlic on low heat until golden brown.
4. Add asparagus and mushrooms and saute 1-2 minutes.
5. Add vegetable stock and bring to a boil.
6. Stir in tomatoes, spicy peanut salad dressing mix and garlic chili pepper sauce.
7. Simmer for 1-2 minutes.
8. Add linguine and toss together well.
9. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 634 - Calories from Fat 97
Percent Total Calories From: Fat 15%, Protein 12%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2395mg, Total Carbohydrate 116g, Dietary Fiber 2g, Sugars 0g, Protein 19g, Vitamin A 7351 units, Vitamin C 38 units, Calcium 0 units, Iron 3 units

1. In a large bowl, combine peanuts, soy sauce, garlic, minced red chili peppers, brown sugar and lemon juice.
2. Add strips of pork and mix together.
3. Marinate for one hour.
4. Thread pork onto skewers so that pork is flat out.
5. Grill over hot coals or gas grill on high for 5-6 minutes on each side.
6. Serve with Peanut Sauce

Nutrition Facts
Amount Per Serving: Calories 474 - Calories from Fat 305
Percent Total Calories From: Fat 64%, Protein 27%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 22g, Cholesterol 72mg, Sodium 1158mg, Total Carbohydrate 10g, Dietary Fiber 3g, Sugars 0g, Protein 32g, Vitamin A 266 units, Vitamin C 12 units, Calcium 0 units, Iron 5 units

1. In a large bowl, combine the whole wheat flour and baking powder.
2. Using a wisk, slowly add the milk and the soy sauce.
3. Add minced red chili peppers, cilantro, brown sugar and lemon zest.
4. Wisk together until all the lumps of sugar and flour have smoothed out. Set aside.
5. In a flat shallow dish, combine the flour, salt and pepper.
6. In large skillet, heat oil on medium heat.
7. Dredge the fish in the flour, shaking off excess.
8. Dip floured fish into batter, letting excess drip off.
9. Place fish into heated oil, making sure to drop tail end away from you to avoid burns.
10. Fry fish on each side for approximately 6 minutes, flipping twice.
11. Serve immediately with Spicy Malt Seasoning Sauce and soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 515 - Calories from Fat 159
Percent Total Calories From: Fat 31%, Protein 28%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 61mg, Sodium 1978mg, Total Carbohydrate 53g, Dietary Fiber 1g, Sugars 0g, Protein 36g, Vitamin A 602 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units

1. Blend ground beef, spicy peanut salad dressing mix and scallions together well.
2. Shape mixture into four patties.
3. Broil, grill or pan fry until cooked to desired preference.
4. Serve on a bun with Thai Vegetable Relish.

Nutrition Facts
Amount Per Serving: Calories 386 - Calories from Fat 274
Percent Total Calories From: Fat 71%, Protein 21%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 12g, Cholesterol 97mg, Sodium 200mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 3609 units, Vitamin C 85 units, Calcium 0 units, Iron 3 units

1. Preheat oven to 350° F.
2. On top of stove in large roasting pan, brown roast on all sides over medium high heat.
3. Add carrots, onions, potatoes, garlic and beef broth.
4. Dissolve chili pepper soup mix in water and add to pan.
5. Cover and bake for until done, about 2 hours.

Nutrition Facts
Amount Per Serving: Calories 781 - Calories from Fat 504
Percent Total Calories From: Fat 65%, Protein 21%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 56g, Saturated Fat 24g, Cholesterol 166mg, Sodium 466mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 42g, Vitamin A 13521 units, Vitamin C 20 units, Calcium 0 units, Iron 6 units

1. On your stovetop, cook ground beef and chili pepper soup mix

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 290
Percent Total Calories From: Fat 75%, Protein 20%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 13g, Cholesterol 97mg, Sodium 1320mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 12 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

1. In large covered skillet or wok, combine coconut milk and tangy coconut ginger soup mix. Bring to a boil.
2. Lower heat and simmer two minutes.
3. Add broccoli, carrots, onions and mushrooms. Simmer for three minutes.
4. Add fish fillets. Cover and simmer for five minutes.
5. Add lime juice. Stir together well.
6. Simmer two minutes. Serve with soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 301 - Calories from Fat 128
Percent Total Calories From: Fat 42%, Protein 34%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 12g, Cholesterol 49mg, Sodium 128mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 0g, Protein 25g, Vitamin A 16133 units, Vitamin C 67 units, Calcium 0 units, Iron 4 units

1. Heat oil in large skillet over medium high heat.
2. Add garlic and saute for one minute.
3. Add onion and saute until soft.
4. Add the mushrooms and the eggplant and saute until all is cooked through but still hold their shape, approximately 5 minutes.
5. Add minced red chili peppers, red chili sauce and lemon juice.
6. Simmer for 5 minutes.
7. Add seasoning sauce and mix all together well.
8. May be served hot or cold.

Nutrition Facts
Amount Per Serving: Calories 681 - Calories from Fat 496
Percent Total Calories From: Fat 73%, Protein 4%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 7g, Cholesterol 0mg, Sodium 36mg, Total Carbohydrate 39g, Dietary Fiber 4g, Sugars 0g, Protein 7g, Vitamin A 756 units, Vitamin C 65 units, Calcium 0 units, Iron 4 units

1. In frying pan, dissolve panang curry base in coconut milk and heat over medium heat.
2. Simmer until an oil appears.
3. Add the chicken and seasoning sauce.
4. Add tomato, yellow bell pepper, red bell pepper, green bell pepper, scallion and mushrooms.
5. Simmer for 2-3 minutes.
6. Add lemon juice and garlic chili pepper sauce and mix together well.
7. Serve with soft jasmine rice.

Nutrition Facts
Amount Per Serving: Calories 368 - Calories from Fat 207
Percent Total Calories From: Fat 56%, Protein 32%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 19g, Cholesterol 66mg, Sodium 138mg, Total Carbohydrate 10g, Dietary Fiber 3g, Sugars 0g, Protein 30g, Vitamin A 2571 units, Vitamin C 102 units, Calcium 0 units, Iron 5 units

1. In a mixing bowl, combine the corn, flour and baking powder.
2. Mix with electric mixer on medium speed until flour begins to bind with the corn.
3. Add the minced red chili peppers, sugar, scallion, cilantro, salt and egg. Continue mixing until mixture becomes thick and spreadable. (Mixture should spread slightly when dropped into oil.)
4. In a nonstick skillet, heat a tablespoon of oil at a time. Drop a large spoonful of batter into skillet and let spread.
5. Brown cakes on both sides, approximately 2-3 minutes each side.
6. Serve with Garlic Chili Pepper Dressing or Spicy Malt Seasoning Sauce.

Nutrition Facts
Amount Per Serving: Calories 444 - Calories from Fat 233
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 3g, Cholesterol 32mg, Sodium 1417mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 4561 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

1. Combine tangy hot sweet and sour sauce mix and garlic chili pepper sauce to make a paste.
2. Coat medallions in paste.
3. In skillet or wok, heat oil.
4. Add pork and saute approximately 5-7 minutes.
5. When pork is almost cooked, deglaze pan with sherry.
6. Add chicken stock.
7. Serve with rice and steamed vegetables.

Variation: Broccoli florets or snow peas may be added with medallions in step 3.

Nutrition Facts
Amount Per Serving: Calories 221 - Calories from Fat 101
Percent Total Calories From: Fat 46%, Protein 42%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 74mg, Sodium 476mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 762 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

1. Blend tangy coconut ginger soup mix and mayonnaise together well.
2. Cut fish into 4 equal pieces.
3. Spread mayonnaise mixture on all sides.
4. Grill 5 minutes each side or until cooked. Cooking time varies depending on thickness of fish.
5. Serve on bun.

Nutrition Facts
Amount Per Serving: Calories 281 - Calories from Fat 191
Percent Total Calories From: Fat 68%, Protein 32%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 4g, Cholesterol 52mg, Sodium 265mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 211 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

1. Bring water to a boil in a 2 quart saucepan.
2. Stir in sugar and salt.
3. Add tapioca and return to a boil.
4. Stir in coconut milk.
5. Reduce heat to low while continuing to stir to avoid sticking.
6. Cook for 30 minutes or until thickened. Stirring occasionally.
7. Serve warm or cold.


Note: If serving cold, place in inidividual bowls while still warm.

Nutrition Facts
Amount Per Serving: Calories 836 - Calories from Fat 461
Percent Total Calories From: Fat 55%, Protein 2%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 45g, Cholesterol 0mg, Sodium 326mg, Total Carbohydrate 89g, Dietary Fiber 5g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 2 units, Calcium 0 units, Iron 9 units

1. Mix Peanut Sauce Mix and Garlic Chili Pepper Sauce together to make barbeque sauce.
2. Coat chicken completely with sauce.
3. Charcoal grill, broil or bake chicken until done.
4. Serve with extra Thai Barbeque Sauce on the side

Nutrition Facts
Amount Per Serving: Calories 483 - Calories from Fat 304
Percent Total Calories From: Fat 63%, Protein 35%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 10g, Cholesterol 204mg, Sodium 459mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 42g, Vitamin A 2758 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units

1. Clean wing of excess fat or skin.
2. Cut through both joints and discard tips. (You will have two pieces to cook from each wing.)
3. Combine garlic chili pepper sauce and oil in a large bowl.
4. Put wings in bowl and toss to coat them completely.
5. Let wings marinate about one hour tossing occasionally.
6. Bake in 375° F oven, or grill over medium high heat for at least 40 minutes.
7. Turn and baste with remaining marinade several times during cooking.
8. Serve with bleu cheese dressing or Garlic Chili Pepper Dressing.

Nutrition Facts
Amount Per Serving: Calories 552 - Calories from Fat 371
Percent Total Calories From: Fat 67%, Protein 20%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 10g, Cholesterol 123mg, Sodium 2141mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 6845 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

1. Coat chicken with Spicy Thai Peanut Bake and refrigerate for 1 hour.
2. Cover 12" pizza pan with prepared dough and set aside.
3. Heat oil and saute chicken on medium heat.,
4. Spread peanut sauce and chicken on dough.
5. Top with carrots, bean sprouts and scallions.
6. In preheated 450° F oven, bake 15-20 minutes or until golden brown. Bake time will vary depending on thickness of dough

Nutrition Facts
Amount Per Serving: Calories 853 - Calories from Fat 282
Percent Total Calories From: Fat 33%, Protein 25%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 3g, Cholesterol 66mg, Sodium 1484mg, Total Carbohydrate 89g, Dietary Fiber 2g, Sugars 0g, Protein 53g, Vitamin A 23252 units, Vitamin C 20 units, Calcium 0 units, Iron 6 units

1. Combine Peanut Sauce Mix and garlic chili pepper sauce.
2. Marinate chicken in sauce for at least one hour.
3. Once chicken is marinated, preheat oven and pizza stone to 475°.
4. Stretch or roll pizza dough to desired size and thickness.
5. Brush with olive oil, leaving an edge around for the crust.
6. Evenly distribute basil, scallion, garlic and chicken over pizza dough.
7. Drizzle with white wine.
8. Sprinkle 3 tablespoons peanut sauce mix over pizza.
9. Sprinkle muenster cheese over pizza.
10. Sprinkle pizza stone with corn meal.
11. Slide pizza onto stone and bake until golden, approximately 15 minutes.

Variation: Substitute an equal amount of shrimp (peeled and deveined) for the boneless chicken breast.

Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 26
Percent Total Calories From: Fat 15%, Protein 35%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 40mg, Sodium 1921mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 6386 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

1. Place rack in center of oven and preheat to 325° F.
2. Beat eggs, sugar and coconut milk until frothy.
3. Pour mixture into 8" x 8" baking dish or individual cups.
4. Place in larger pan filled with hot water. Water should be halfway up the sides of the baking dish.
5. Bake for 30-45 minutes or until knife inserted in center comes out clean. Be careful not to overbake.

Variation: This recipe may used as a pie filling.

Nutrition Facts
Amount Per Serving: Calories 1174 - Calories from Fat 731
Percent Total Calories From: Fat 62%, Protein 14%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 81g, Saturated Fat 55g, Cholesterol 1275mg, Sodium 427mg, Total Carbohydrate 68g, Dietary Fiber 5g, Sugars 0g, Protein 42g, Vitamin A 1905 units, Vitamin C 2 units, Calcium 0 units, Iron 14 units

1. In a large bowl, dissolve tangy coconut ginger soup mix in coconut milk.
2. Add garlic chili pepper sauce, mixing together well.
3. Place chicken in bowl and toss well to coat.
4. Marinate at least 2 hours, overnight is better.
5. Mix together flour, granulated garlic and paprika.
6. Completely cover chicken with flour.
7. Let chicken sit for 5 minutes.
8. Shake off excess flour.
9. Deep fry until cooked through and golden brown, about 6-8 minutes.

Note: If you are using chicken parts with bone in, fry until desired color. Finish cooking in over for 30 minutes at 350°.

Nutrition Facts
Amount Per Serving: Calories 920 - Calories from Fat 230
Percent Total Calories From: Fat 25%, Protein 30%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 20g, Cholesterol 132mg, Sodium 427mg, Total Carbohydrate 104g, Dietary Fiber 3g, Sugars 0g, Protein 68g, Vitamin A 1843 units, Vitamin C 8 units, Calcium 0 units, Iron 7 units

1. In a saucepan, combine coconut milk, water and tangy coconut ginger soup mix.
2. Bring to a boil.
3. Add rice and stir.
4. Return to a boil, stirring constantly.
5. Reduce heat to low. Cover and simmer 20 minutes.
6. Remove from heat and let stand 10 minutes.
7. Add parsley and fluff with fork.
8. Serve.

Nutrition Facts
Amount Per Serving: Calories 618 - Calories from Fat 255
Percent Total Calories From: Fat 41%, Protein 6%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 24g, Cholesterol 0mg, Sodium 1818mg, Total Carbohydrate 81g, Dietary Fiber 3g, Sugars 0g, Protein 9g, Vitamin A 583 units, Vitamin C 4 units, Calcium 0 units, Iron 7 units

1. In medium sized bowl, combine minced red chili peppers, sugar, salt, vinegar and garlic chili pepper sauce.
2. Mix together until both the sugar and the salt have dissolved.
3. Add cucumber and scallions.
4. Toss well to coat with dressing.
5. Cover and chill for at least 30 minutes.
6. Serve garnished with fresh cilantro.

Nutrition Facts
Amount Per Serving: Calories 53 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 4%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 808mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1069 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units

1. Blend vegetable oil, red curry base, scallions, vinegar, water, cloves, parsley, garlic chili pepper sauce and brown sugar in blender or food processor.
2. Place in bowl and marinate beef, chicken, lamb or fish.
3. Bake, roast or broil as desired.

Variation: Substitute panang, mussaman, yellow or green curry base for red curry base. Use equal amounts.

Note: When making this marinade, try bringing all ingredients to a boil in a saucepan. This will help bring out all the flavors in the curry base and add extra zip to whatever you are marinating.

Nutrition Facts
Amount Per Serving: Calories 2425 - Calories from Fat 1969
Percent Total Calories From: Fat 81%, Protein 1%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 219g, Saturated Fat 25g, Cholesterol 0mg, Sodium 9809mg, Total Carbohydrate 111g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 35303 units, Vitamin C 50 units, Calcium 0 units, Iron 4 units

1. In large skillet, heat oil over medium heat.
2. Add garlic and shallots. Saute 2-3 minutes.
3. Stir in garlic chili pepper sauce, seasoning sauce and green beans.
4. Cook on medium high heat for 5-8 minutes or just until beans are crisp/tender.
5. Add basil and soft jasmine rice.
6. Stir all ingredients together well.
7. Continue cooking for about 5 minutes or until rice is hot, stirring often.
8. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 375 - Calories from Fat 34
Percent Total Calories From: Fat 9%, Protein 8%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 201mg, Total Carbohydrate 78g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1812 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

1. In large container, dissolve chili pepper soup mix in 1/2 cup of tomato juice.
2. Add rest of tomato juice, onion, tomato, green bell pepper, cucumber, scallion, cilantro, olive oil, basil, honey and wine vinegar.
3. Blend thoroughly.
4. Chill completely through.
5. Serve cold garnished with croutons.

Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 47
Percent Total Calories From: Fat 28%, Protein 10%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1217mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 2539 units, Vitamin C 96 units, Calcium 0 units, Iron 3 units

1. On salad plates, put bed of cabbage.
2. Stir fry together 1 cup Thai Spicy Ginger Dressing and green beans until beans become tender.
3. Place beans and sauce on top of cabbage bed. Serve hot

Nutrition Facts
Amount Per Serving: Calories 325 - Calories from Fat 243
Percent Total Calories From: Fat 75%, Protein 5%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 13g, Cholesterol 0mg, Sodium 26mg, Total Carbohydrate 16g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 809 units, Vitamin C 43 units, Calcium 0 units, Iron 4 units

Prep: 0:10 Cook: 0:10 Stand: 0:00 Total: 0:20

1. Combine Peanut Sauce Mix and garlic chili pepper sauce to make paste.
2. In frying pan, heat oil.
3. Coat medallions in paste, dropping in oil as you are done.
4. Cook chicken, turning once or twice, until done, about 5 minutes.
5. When chicken is almost done, deglaze pan with sherry.
6. Add 1/4 cup stock after deglazing pan (optional).
7. Stir to incorporate.
8. Continue simmering until sauce reaches desired consistency.

Nutrition Facts
Amount Per Serving: Calories 163 - Calories from Fat 44
Percent Total Calories From: Fat 27%, Protein 64%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 66mg, Sodium 278mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 403 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

1. In frying pan, heat oil.
2. Add basil, garlic and red curry base. Stir and cook for one minute.
3. Add lamb. Cook until lamb is done, about 5 minutes.
4. Add seasoning sauce and apples.
5. Stir and cook until apples are heated through, about 2 minutes.
6. Serve with rice or noodles.

Nutrition Facts
Amount Per Serving: Calories 250 - Calories from Fat 88
Percent Total Calories From: Fat 35%, Protein 37%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 73mg, Sodium 88mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 23g, Vitamin A 194 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units

1. In bowl, combine mango, red bell pepper, cucumber, green chilies, mint, green bell pepper, onions, malt vinegar and garlic chili pepper sauce.
2. Blend together well.
3. Cover and refrigerate for one hour or overnight.
4. Serve as a condiment on sandwiches or as a side salad.

Nutrition Facts
Amount Per Serving: Calories 368 - Calories from Fat 14
Percent Total Calories From: Fat 4%, Protein 8%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 464mg, Total Carbohydrate 81g, Dietary Fiber 6g, Sugars 0g, Protein 8g, Vitamin A 24128 units, Vitamin C 489 units, Calcium 0 units, Iron 3 units

1. Preheat oven to 350°.
2. In a large bowl, combine ground beef, milk, bread crumbs, garlic chili pepper sauce, eggs, garlic, onion, green bell pepper and parsley. Mix well.
3. Form mixture into a loaf, in a shallow baking dish or in a loaf pan.
4. Bake for 45 minutes or until meat thermometer reads 150° when inserted into middle of loaf.

Nutrition Facts
Amount Per Serving: Calories 361 - Calories from Fat 216
Percent Total Calories From: Fat 60%, Protein 20%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 142mg, Sodium 363mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 842 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units

1. Coat chicken with spicy peanut salad dressing mix. Refrigerate for at least 1 hour.
2. Saute, grill or broil until done.

Nutrition Facts
Amount Per Serving: Calories 176 - Calories from Fat 19
Percent Total Calories From: Fat 11%, Protein 89%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 99mg, Sodium 111mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 36 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

1. Cover 12" pizza pan with prepared dough.
2. Spread peanut sauce on dough.
3. Top with green pepper, red pepper, broccoli and cheese.
4. In preheated oven 425° oven, bake 15-20 minutes or until golden brown. Bake time will vary depending on thickness of dough

Nutrition Facts
Amount Per Serving: Calories 901 - Calories from Fat 366
Percent Total Calories From: Fat 41%, Protein 21%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 16g, Cholesterol 89mg, Sodium 1811mg, Total Carbohydrate 86g, Dietary Fiber 1g, Sugars 0g, Protein 48g, Vitamin A 3916 units, Vitamin C 144 units, Calcium 0 units, Iron 5 units

1. Place whole potatoes in a large pot and cover with cold water.
2. Bring water in pot to a boil.
3. Turn heat down to simmer.
4. Cook potatoes until soft, about 30-40 minutes depending on size of potatoes.
5. While potatoes are cooking, place celery, shallots, lime juice, minced red chili peppers, lemon grass, cilantro, olive oil, salt and garlic chili pepper sauce in a small bowl.
6. Stir well and set aside.
7. Remove potatoes from heat when cooked and drain them.
8. Let potatoes cool for 15 minutes.
9. Cut potatoes into bite size pieces and place them in a large bowl.
10. Sprinkle vinegar over potato pieces and toss to coat them.
11. Pour dressing over potatoes and toss to mix well.
12. Serve immediately or let stand covered 30 minutes then serve.

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 66
Percent Total Calories From: Fat 38%, Protein 6%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 294mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 438 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units

1. Prepare Thai Roasting Rub according to directions. Set aside.
2. Preheat oven to 375°.
3. Score pork loin with diagonal cuts.
4. Press Thai Roasting Rub all over pork and into all cuts.
5. In a large roasting pan, brown pork on all sides over medium high heat.
6. Remove from heat and add onions to roasting pan.
7. Place roasting pan in oven and cook for approximately 2 hours or until a meat thermometer reads 140°.
8. Remove roast from oven when done and place on stove top.
9. Add flour drippings in roasting pan and cook over medium high heat for 2 minutes.
10. Add water, coconut milk, garlic chili pepper sauce and seasoning suace. Simmer for 5 minutes.
11. Serve sauce over sliced pork.

Nutrition Facts
Amount Per Serving: Calories 595 - Calories from Fat 319
Percent Total Calories From: Fat 54%, Protein 38%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 14g, Cholesterol 182mg, Sodium 250mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 57g, Vitamin A 732 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units

1. Place ground coriander, mustard seed, sweet paprika, cloves, fresh ginger, garlic, lemon zest, dark brown sugar, green peppercorns and sesame seeds in a mortar and pestle.
2. Pound into a paste.
3. Press Thai Roasting Rub on meats prior to cooking for great flavor.

Note: You may also use food processor to make paste.

Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 58
Percent Total Calories From: Fat 28%, Protein 12%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 21mg, Total Carbohydrate 32g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 4193 units, Vitamin C 23 units, Calcium 0 units, Iron 6 units

1. In a large saucepan, heat oil.
2. Saute garlic and shallots until light brown.
3. Add stock, seasoning sauce, shrimp, creamed corn and black pepper.
4. Bring to a boil.
5. While stirring, pour in beaten egg.
6. Boil for 3 minutes.
7. Serve sprinkled with cilantro.

Nutrition Facts
Amount Per Serving: Calories 211 - Calories from Fat 59
Percent Total Calories From: Fat 28%, Protein 31%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 164mg, Sodium 1531mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 850 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units

1. In a 1-quart saucepan, heat oil, add ginger and Garlic Chili Pepper Sauce.
2. When bubbles form, add coconut milk and salt. Reduce heat and simmer for 3 minutes

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 193
Percent Total Calories From: Fat 89%, Protein 3%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 0mg, Sodium 8mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Prep: 0:03 Cook: 0:04 Stand: 0:00 Total: 0:07

1. Cover 12" pizza pan with prepared dough.
2. Spread Peanut Sauce on dough.
3. Top with zucchini slices, yellow squash slices and orange bell pepper strips.
4. In a preheated 425° oven, bake 15-20 minutes or until golden brown. Bake time will vary depending on thickness of dough

Nutrition Facts
Amount Per Serving: Calories 585 - Calories from Fat 147
Percent Total Calories From: Fat 25%, Protein 18%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1381mg, Total Carbohydrate 84g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 2618 units, Vitamin C 83 units, Calcium 0 units, Iron 4 units

1. Mix ground turkey and Spicy Chicken and Rice Dinner seasoning together well.
2. Shape into four patties
3. Broil for 15-20 minutes, turning once. When cooked, patties will spring back when touched.
4. Serve on a bun or a roll.

Nutrition Facts
Amount Per Serving: Calories 156 - Calories from Fat 77
Percent Total Calories From: Fat 49%, Protein 51%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 83mg, Sodium 107mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

1. In medium bowl, combine tomato, red bell pepper, chili peppers, basil, garlic, malt vinegar, seasoning sauce and garlic chili pepper sauce.
2. Mix well.
3. Serve as a condiment on sandwiches or burgers.

Note: For less heat, remove seeds from the chili peppers.

Nutrition Facts
Amount Per Serving: Calories 155 - Calories from Fat 11
Percent Total Calories From: Fat 7%, Protein 13%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 491mg, Total Carbohydrate 31g, Dietary Fiber 4g, Sugars 0g, Protein 5g, Vitamin A 14423 units, Vitamin C 341 units, Calcium 0 units, Iron 4 units

1. Saute red onion, wild mushrooms, leeks, green bell pepper, yellow bell pepper and red bell pepper. Set aside.
2. Preheat oven and pizza stone to 475°.
3. Stretch or roll dough to desired size and thickness.
4. Brush with olive oil, leaving an edge around for the crust.
5. Dissolve tangy coconut ginger soup mix in coconut milk and spread over dough.
6. Spread basil, parsley and garlic over pizza.
7. Distribute sauteed vegetables evenly over pizza.
8. Season with salt and pepper.
9. Sprinkle cheddar cheese over pizza.
10. Sprinkle pizza stone with corn meal.
11. Slide pizza onto stone and bake until golden, approximately 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 386 - Calories from Fat 283
Percent Total Calories From: Fat 73%, Protein 8%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 16g, Cholesterol 15mg, Sodium 772mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 0g, Protein 7g, Vitamin A 2070 units, Vitamin C 78 units, Calcium 0 units, Iron 4 units

1. In saucepan, heat oil over medium high heat.
2. Saute mussaman curry base in oil for one minutes.
3. Add tomato and basil and saute for three minutes.
4. Add lite coconut milk and simmer for five more minutes.
5. Serve as a dipping sauce.

Nutrition Facts
Amount Per Serving: Calories 518 - Calories from Fat 414
Percent Total Calories From: Fat 80%, Protein 4%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 22g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 908 units, Vitamin C 35 units, Calcium 0 units, Iron 4 units

1. Prepare Yellow Curry Sauce in large frying pan or wok.
2. Boil Yellow Curry Sauce over medium high heat until it is reduced by 1/2, about 10 minutes.
3. Add chicken stock and mix together well.
4. Add potatoes and carrots. Simmer for 15 minutes or until vegetables are tender.
5. Add peas and chicken.
6. Continue simmering for 3-5 minutes or until chicken is cooked.
7. Garnish with basil.

Nutrition Facts
Amount Per Serving: Calories 528 - Calories from Fat 240
Percent Total Calories From: Fat 45%, Protein 25%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 20g, Cholesterol 66mg, Sodium 524mg, Total Carbohydrate 38g, Dietary Fiber 5g, Sugars 0g, Protein 34g, Vitamin A 15576 units, Vitamin C 30 units, Calcium 0 units, Iron 7 units

1. Place all ingredients in food processor or blender.
2. Pulse or blend until all ingredients are fully incorporated.
3. Refrigerate and serve cold on salads.

Variation: Use red, green, mussaman or panang curry base in place of yellow curry base. Use equal amounts.

Nutrition Facts
Amount Per Serving: Calories 2105 - Calories from Fat 1592
Percent Total Calories From: Fat 76%, Protein 0%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 177g, Saturated Fat 32g, Cholesterol 80mg, Sodium 11079mg, Total Carbohydrate 128g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 34295 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

1. In small saucepan, heat oil.
2. Saute yellow 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. Heat butter and yellow curry base in a large skillet.
2. Add prawns and saute for one minute.
3. Add white wine and stock. Simmer for 1-2 minutes.
4. Remove prawns from skillet and set aside.
5. Add coconut milk to skillet and bring to a boil.
6. Continue to cook until coconut milk is reduced by 1/4. This should take approximately 2-3 minutes.
7. Place 4 prawns on each plate, dividing sauce between two plates.
8. Garnish with basil leaves.

Nutrition Facts
Amount Per Serving: Calories 232 - Calories from Fat 186
Percent Total Calories From: Fat 80%, Protein 12%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 15g, Cholesterol 74mg, Sodium 408mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 530 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units