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Thai Recipes

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Thai Eggplant and Chicken


  • 2 eggplants, washed, salted then rinsed
  • 2 tbsp of Panang curry paste
  • 3 tbsp of sesame oil
  • 3 garlic cloves, minced
  • 2 onions, chopped
  • 1 can of coconut milk
  • 1 chicken breasts, boneless, skinless and cubed


  1. Sautee the onion, curry, eggplant and garlic in the sesame oil for 6-8 minutes.
  2. Add the chicken and simmer for another 5 minutes.
  3. Add the coconut milk and simmer for another 5 minutes.
  4. Serve over top rice.
Serves: 5 persons




Thai Tofu Stir Fry


  • 2 tbsp of sesame oil
  • 1 ½ lbs of firm tofu, washed and cubed
  • 6 scallions, chopped
  • 2 tbsp of fish sauce
  • 1 tsp of sauce
  • 1 cup of chopped tomatoes
  • 1 cup cherry tomatoes, halved
  • 1 tsp of chili and garlic sauce


  1. Stir fry all the ingredients, except for the tofu, in a pan for 6 minutes.
  2. Add the tofu and cook it until it browns and sears evenly.
  3. Serve with rice.

Serves: 4 persons




Thai Chicken with Vegetables


  • 4 cups mixed vegetables
  • 2 tsp of fish sauce
  • 1 can of coconut milk
  • 1-2 lbs of chicken breast, boneless and skinless
  • 3 tbsp of sesame oil
  • 1 onion, chopped
  • 1 tsp of chili sauce
  • 1 garlic clove, chopped
  • 1 pack of rice noodles


  1. Sautee the all the ingredients, except for the chicken, rice noodles and coconut milk, in the sesame oil for 5 minutes.
  2. Add the chicken and coconut milk simmer until the chicken is cooked.
  3. Add the rice noodles last.
  4. Add salt and pepper to taste.

Serves: 4 persons

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