MamasHealth.com Home Thai Recipes Beef Curry Green Peppers Broccoli and Pork Butternut Squash Cabbage Salad Caramel Blast Chicken and Cashews Coconut Cakes Corn Flats Curry Glaze Dumpling Soup Eggplant and Chicken Fried Bananas Ginger Chicken Soup Mango Salad Mushroom Curry Rice Peanut Salmon Pineapple Chicken Prawn and Papaya Seafood Medley Seafood Pasta Sesame Rice Shitake Mushroom Spicy and Sour Chicken Spring Rolls Sweet Pork Thai Curried Prawns Thai Green Curry Thai Meat Salad Thai Pad Se Ew Thai Tomato Soup Tilapia Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Inexpensive Ovens Mama's Kitchen Dilemmas	Thai Sesame Rice Ingredients: 2 cups chicken broth, water may be used 1 cup Jasmine Rice 2 tsp dark sesame oil 1 tsp of fish sauce 1 tbsp of olive oil 1/3 cup minced scallions 1 garlic clove, minced 1/2 cup of toasted sesame seeds Directions: Sautee the garlic, scallions and fish sauce with the sesame and olive oil. Add the rice and simmer for 2 minutes. Add the broth and bring the rice to a boil. Reduce the heat and simmer until the liquid boils off. Fluff the rice with the sesame seeds. Serves: 4-5 persons       Thai Spicy Black Bean Rice Ingredients: 1 15 oz. can black beans, rinsed and drained 2 tsp of sugar 2 tsp of lime juice 1 tbsp of sesame oil ¼ cup of cilantro, chopped 1 tbsp of garlic and chili sauce 1 onion, chopped 1 tbsp of red curry ½ cup of chicken broth Directions: Sautee the onion in the sesame oil with the curry paste for 5 minutes. Add the remaining ingredients and simmer them on low for 15 minutes. Serves: 3-4 persons       Thai Chicken Rice and Coriander Soup Ingredients: 4 chicken breasts, boneless, skinless and cubed 8 cups of vegetable broth 1 cup of coriander 1 can of corn, drained and rinsed 1 onion, chopped 1 tbsp of green curry paste 1 tsp of red hot pepper flakes 2 garlic cloves, minced ½ cup of ginger root, minced ½ cup of basil, chopped 3 shallots, chopped 2 tbsp of sesame oil 4 tbsp of lime juice Directions: Sautee all the ingredients, except for the chicken broth and chicken, in a pot for 6 minutes. Add the chicken and simmer another 5 minutes. Add the broth and bring the soup to a boil. Reduce the heat and simmer on low for 1-20 additional minutes. Serves: 5-7 persons	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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