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Thai Recipes

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Thai Spring Rolls


  • 1 head green cabbage
  • 6 oz of chicken, cooked and minced
  • 1 carrot, sliced thinly
  • 2 celery stalks, chopped finely
  • 1 pack of spring roll skins
  • 1 tbsp of oyster sauce
  • salt and pepper
  • 1 pack of mushrooms, diced
  • vegetable oil


  1. Set aside the spring roll skins, vegetable oil and cabbage.
  2. Mix the remaining ingredients together in a bowl.
  3. Place a leaf of cabbage in the center of each spring roll wrapper.
  4. Add a dollop of the mixture, roll up the whole thing, pinching both ends closed and fry it in the vegetable oil.
  5. Repeat.




Thai Shrimp Fried Rice


  • 1 ½ tbsp's of red curry paste
  • 3 cups of rice, cooked
  • ½ cup of coconut milk
  • 2 tbsp of butter
  • 1 lb of shrimp, peeled
  • ½ cup of cilantro, chopped
  • 1 onion, chopped
  • 1 cup of peas
  • 2 cloves of garlic
  • 2 tbsp of vegetable oil
  • 3 tbsp of soy sauce
  • 1 tsp of fish sauce
  • 1 egg, beaten
  • 1 tbsp of hot pepper flakes


  1. Sautee the curry, onion, garlic, pepper flakes and garlic in the butter for 5 minutes.
  2. Add the shrimp, cilantro and peas.
  3. Simmer 4 minutes. Add the coconut milk.
  4. Add the rice and oil and soy.
  5. Stir fry the ingredients until much of the coconut milk is absorbed.
  6. Toss in the egg and stir fry another 4 minutes.

Serves: 5 persons




Thai Cilantro Shrimp


  • ½ cup of cilantro, chopped
  • 2 garlic cloves, minced
  • salt and pepper
  • ¼ cup of dry white wine
  • 1 tsp of sesame oil
  • ½ cup of coconut milk
  • 1 bunch of shallot, chopped
  • 1 tbsp of fish sauce
  • 1 ½ lbs of shrimp


  1. Sautee all the ingredients, except for the shrimp, in a pan for 5-8 minutes.
  2. Add the shrimp and simmer until the sauce thickens slightly.
  3. Serve over top rice.

Serves: 3-4 persons

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