Thai House Restaurant

CHEF'S CORNER

Try the Thai House curry sauce in the comfort of your own home. Now you can bring the rich aromas and exotic flavours for your family and friends to enjoy.

Som Tum (Papaya Salad)

Ingredients

1 clove fresh garlic

1 fresh Thai chili

1 Tbsp. roasted peanuts

½ fresh tomato (sliced)

2 Tbsp. fish sauce

2 Tbsp. palm sugar

2 Tbsp. fresh lime juice

1 cup fresh green papaya (sliced)

2 lettuce leaves

4 fresh green beans

Instructions

Make the papaya salad, using a pestle and mortar pound the garlic, chilies
and peanuts. Mix the paste with sliced tomatoes, fish sauce, palm sugar and lime juice.
Then add the green beans and papaya, stir to mix without
bring up the papaya. Serve with fresh
lettuce leaves on the bottom.

FUSION GREEN CURRY PENNE WITH CHICKEN (spicy)

Ingredients

200 grams of Thai House Green Curry sauce

75 grams of sliced chicken breasts

1 Eggplant sliced

1 Red Bell Pepper sliced

75 grams of fresh basil leaves

4 to 5 cups of Penne Pasta

Instructions

In a pot with 6 cups of water, Boil the Penne until fully cooked.

Drain the Penne and put aside.

In a saucepan gently bring to boil the Thai House Curry sauce.

Add the sliced chicken breasts and heat to a simmer until chicken is fully cooked.

Stir in the eggplant, red bell pepper, basil leaves and penne and simmer until vegetables are fully cooked and the penne has absorbed most of the curry sauce.

YUM NEAU: SPICKY THAI BEEF SALAD

Serves 2 people

Ingredients

1 lb of top sirloin beef

½ Onion

2 Whole tomatoes

½ Cucumber

¼ of a lettuce head

¼ cup fresh cilantro

½ Shallot

3 pieces of fresh red chilli pepper

3 limes

5 mint leaves

1 tbs of white or palm sugar

4 tbs fish sauce

1 tsp light soy sauce

Instructions

Start and barbecue or grill the beef.

Cut beef into thin strips.

Add beef to a mixing bowl.

Wash all vegetables then slice into bite size pieces including the cilantro and mint leaves.

Thinly slice the red chilli peppers. You can add more to increase the spice**

Add all to mixing bowl.

Add 4 tbs fish sauce, 2 tbs sugar and 1 tsp of light soy sauce to mixing bowl.

Cut the 3 limes into halves then hand squeeze all lime juice into mixing bowl and toss.

YELLOW CURRY BEEF SPAGHETTI

Ingredients

200 grams of Thai House Yellow Curry sauce

75 grams of sliced beef

1 Red Bell Pepper sliced

1 Green Bell Pepper sliced

Handful or personal desired amount of Spaghetti noodles

Instructions

In a pot with 6 cups of water, Boil the Spaghetti noodels until fully cooked.

Drain the Spaghetti noodles and put aside.

In a saucepan gently bring to boil the Thai House Red Curry sauce.

Add the sliced beef and heat to a simmer until beef is fully cooked.

Stir in the bell peppers and Spaghetti noodles until vegetables are fully cooked and the Spaghetti noodles have absorbed most of the curry sauce

CURRY MUSSELS AND CLAMS WITH APPLE

Ingredients

2 ½ to 3 ½ pounds of Mussels or Clams

1 to 2 sliced whole green apples

200 grams of Thai House Yellow Curry sauce

1 full minced ginger

1 chopped cilantro

1 can of Chicken broth

Instructions

In a pot add the full can of chicken broth and boil the mussels or clams until they are fully cooked and the shells are open.

Drain and put aside the mussels and clams.

In a saucepan gently bring to boil the Thai House Yellow Curry sauce and add the apple slices, ginger and cilantro.

Add the Mussels or Clams and heat to a simmer until fully cooked.

Serve as an appetizer, entrée accompanied with steamed rice, pasta or even noodles.

BUY OUR SAUCES

Try the Thai House curry sauce in the comfort of your own home. Now you can bring home the rich aromas and exotic flavours for your family and friends to enjoy.

We use only the finest ingredients such as coconut milk, fish sauce, coriander and many other exotic ingredients in our sauce.

Add some of your favourite meats, seafood, and vegetables to create your very own Thai House dish. Or use with our recipes for a truly exotic adventure.

THAI HOUSE CURRY SAUCES

Available for purchase at any of our fine restaurants. Just ask your server for details.

Green Curry

An intense, perfectly spiced sauce scented with fresh, aromatic basil and kaffir lime leaves, enriched with coconut milk.

Red Curry

A rich yet subtle blend of fresh aromatic basil, creamy coconut milk and a gentle hint of red chilli and spices.

Yellow Curry

A fragrant and delicate blend of creamy coconut milk, tamarind and a gentle hint of chillies and spices.

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PRODUCED BY RIDICULOUSLY CREATIVE INC.