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Thai Recipes

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Thai Shitake Mushroom and Cashew Chicken


  • 10 shitake mushrooms
  • 1 cup of crush cashews
  • 4 chicken breasts, boneless, skinless and cut into pieces
  • 2 onion, chopped
  • 1 lime, squeezed for juice
  • 8 cups of chicken broth
  • 2 tbsp of sesame oil
  • 1 cup of chopped coriander
  • 1 tbsp of fish sauce
  • 2 tbsp of soy sauce
  • 2 garlic cloves, minced


  1. Simmer the garlic, cashews, onion and coriander in the sesame oil for 5 minutes.
  2. Add the chicken, fish and lime sauce, and shitake mushrooms. Add the soy sauce.
  3. Simmer for 5 minutes.
  4. Pour in the broth. Bring the ingredients to a boil.
  5. Reduce the heat and simmer for 15 minutes.
  6. Serve with rice noodles.

Serves: 5-7 persons




Thai White Wine Mussels


  • 2 lbs fresh mussels
  • 2 limes, squeezed for juice
  • 1 cup of chopped coriander
  • ¼ cup of white wine
  • 3 garlic cloves, chopped
  • 1 tbsp of sesame oil
  • 4 tbsp of olive oil


  1. Simmer the garlic in the olive and sesame oil for 3 minutes.
  2. Add the mussels and simmer 1 minute.
  3. Add the remaining ingredients and simmer until the mussels are completely open.

Serves: 5 persons




Thai Mussels


  • 2 tbsp vegetable oil
  • 1 tbsp of lime juice
  • 3 1lbs of mussels
  • 1 can of coconut milk
  • 2 shallots, chopped
  • 1 tsp of fish sauce
  • ½ cup of cilantro
  • 1 tomato, chopped
  • 1 onion, chopped
  • 1 tbsp of red curry paste


  1. Put the mussels aside. Simmer all the ingredients together in a large pot for 10 minutes.
  2. Add the mussels and cook them until they open.
  3. Remove and throw away any mussels that do not open.

Serves: 5 persons

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