Terrific Thai

Tasty Recipes from Thai Kitchen

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March 2021 Issue
by Lindsay Gifford
Recipes, Information and Photography by Thai Kitchen®


A little bit of spice that's oh so nice inspires any cook—novice or experienced—to get creative in the kitchen. There’s just something liberating about adding a dash of this, a pinch of that, and when it comes to tackling Thai, us cooks get to kick it up with extra pinches and dashes everywhere! Thai food has quickly become an American favorite because it is totally tantalizing on the taste buds. Warm and cozy with just the right level of spice, Thai cuisine offers a tasty trip around the world from the comfort of your own kitchen. And, no one knows Thai flavors like Thai Kitchen®, the brand that makes it easy to cook up fabulous dishes full of flavorful flair.

Filled with authentic Asian flavors, Thai Kitchen's products range from sauces and pastes, to rice noodles and curries, but their most popular item is coconut milk. One can equals endless possibilities! Thai Kitchen's Coconut Milk is a pantry staple, as it is a versatile ingredient for everyday cooking and baking recipes. Made from the pressing of fresh, ripe coconut meat, it's not just for Thai cuisine. It's a healthy alternative that adds delicate flavor and rich texture to every dish it meets. It's naturally dairy-free and gluten-free and made without preservatives or added chemicals. And, Thai Kitchen’s Lite Coconut Milk is an option that offers 60 percent less calories and fat.

This star milk is great for making delicious smoothies and easily replaces dairy or nut milks. It also doubles as a non-dairy creamer for your coffee, adding a hint of sweetness. At lunch time, stir coconut milk into soup for a creamy, warm lunch. Then at dinner, use it in your favorite stir-fry recipe to add a touch of richness. And, don’t forget dessert! Coconut milk can be used as a dairy-free substitute for milk or cream that may be called for in baked or frozen desserts. My favorite tip: Freeze left over coconut milk to reduce waste and add convenience. Just pour any unused coconut milk from the can into an ice cube tray, cover and place in freezer, and you’ll always have it on hand when you need it.

After reading the following fan-favorite recipes we have chosen for you this month, race to the Asian aisle at your grocer to find Thai Kitchen's flavor-filled products and get cooking. Once you master these, head to www.mccormick.com/thai-kitchen/recipes, or visit @ThaiKitchen on Instagram for more recipes, from Thai-inspired dishes to dairy-free and vegan treats.Get in the kitchen and Thai one on—explore how new ingredients can open up a whole new world—filled with terrific Thai!



Green Curry with Vegetables
Servings: 4ThaiKitchen0321 greencurry

A bright and colorful mix of vegetables makes this dish beautiful, as well as savory.

1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
1 cup Kitchen Basics® Organic Vegetable Stock, or water
1/4 cup Basil leaves, chopped
2 Tbsps Brown sugar
1 to 4 Tbsps Thai Kitchen® Gluten Free Green Curry Paste
2 tsps Salt
2 to 3 cups assorted cut-up Vegetables, such as red bell pepper, zucchini and snap peas

Mix coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 15 minutes. Stir in vegetables. Simmer 5 minutes, or until vegetables are tender. Serve over cooked jasmine rice, if desired. *Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free or use water.


Coconut Cilantro Lime Dressing
Prep Time: 5 mins  |  Calories: 40  |  Servings: 16 (2 Tbsps each)

1 can (13.66 ounces) Thai ThaiKitchen0321 greencurryKitchen® Gluten Free Unsweetened Coconut Milk
1/3 cup fresh Cilantro, finely chopped
2 Tbsps Lime juice
1/2 tsp McCormick® Garlic Powder
1/2 tsp Salt
1/4 tsp McCormick® Ground Pepper Black

Place all ingredients in blender container; cover. Blend on high speed until smooth. Cover and refrigerate at least 1 hour to blend flavors. For creamier dressing, refrigerate overnight before serving.
Thai Kitchen® Coconut Milk, lime juice and fresh cilantro combine to create a tart, creamy, dairy-free dressing that’s perfect for spring mix greens, drizzled over grilled chicken, or even in your favorite potato salad recipe.



Red Curry Shrimp and Vegetables
Prep Time: 10 mins  |  Cook Time: 15 mins  |  Calories: 295  |  Servings: 4

ThaiKitchen0321 greencurryThai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish. Made with shrimp, (or try chicken or tofu), and your family’s favorite vegetables, it’s on the table for everyone to enjoy in 15 minutes.

1 can (13.66 oz.) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
2 Tbsps Thai Kitchen® Gluten Free Red Curry Paste
1 Tbsp Brown sugar
1 lb. large Shrimp, peeled and deveined
1 cup assorted Vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil, (optional)
1 Tbsps Thai Kitchen® Gluten Free Premium Fish Sauce
Fresh red chiles, thinly sliced , (optional)

Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes. Stir in shrimp and vegetables. Cook 3 to 5 minutes, or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. Serve with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.

Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.



Red Curry Chicken

Prep Time: 10 mins | Cook Time: 15 mins

ThaiKitchen0321 greencurry1 can (13.66 oz.) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
2 Tbsps Thai Kitchen® Gluten Free Red Curry Paste
1 Tbsp Brown sugar
1 lb. boneless, skinless Chicken, cut into 1-inch chunks
1/3 cup Snap peas
1/3 cup Bamboo shoots
1/3 cup sliced Red bell pepper
1/4 cup Fresh Thai basil, (optional)
1 to 2 Tbsps Thai Kitchen® Gluten Free Premium Fish Sauce

Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes. Stir in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce. Serve with cooked Jasmine Rice, if desired.

 



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Traditional Pad Thai Noodles

Sweet, sour and salty tastes all blend and balance in this traditional Thai favorite.
The fruity-sour taste of tamarind is almost impossible to duplicate and is worth searching for in Asian or Indian markets.

7 oz. Thai Kitchen® Gluten Free Stir Fry Rice Noodles
1/3 cup Tamarind juice or tamarind concentrate
2 Tbsps Thai Kitchen® Gluten Free Premium Fish Sauce 2 Tbsps Rice vinegar
2 Tbsps Sugar
1/2 tsp Paprika, (optional)
2 Tbsps Vegetable oil
1/2 lb. medium Shrimp, peeled and deveined or firm tofu, cubed
1 Tbsp minced Garlic
1 Egg, lightly beaten
1/2 cup Bean sprouts
1/4 cup coarsely chopped Unsalted peanuts
Chopped fresh cilantro Lime wedges

Bring large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside. Mix tamarind juice, fish sauce, vinegar, sugar and paprika in small bowl. Heat oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Push shrimp to side of skillet. Add egg to middle of skillet; scramble until set. Stir in rice noodles and tamarind mixture; stir fry 1 minute or until heated through. Place noodle mixture on serving platter. Sprinkle with bean sprouts, peanuts and cilantro. Serve with lime wedges.

Mixed Berry Coconut Milk Smoothie
Prep Time: 5 mins | Calories: 251  |  Servings: 4 (1 cup each)

ThaiKitchen0321 greencurryStrawberries, blueberries and raspberries fuse together in this creamy mixed berry smoothie recipe for a breakfast smoothie (or late night dessert).
1 can (13.66 oz.) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
1 bag (about 12 to 16 oz.) frozen mixed berries
1/4 cup light Agave nectar
1 tsp McCormick® All Natural Pure Vanilla Extract
Pour coconut milk in blender container. Add remaining ingredients; cover. Blend on high speed until smooth. Serve immediately. To use fresh berries: Use 3 cups mixed fresh berries in place of the frozen mixed berries. Add 1 to 2 cups ice for desired consistency.



Chocolate Coconut Cake with Chocolate Glaze

Prep Time: 15 mins | Cook Time: 35 mins | Calories: 326 | Servings: 12

Coconut milk adds moistness to ThaiKitchen0321 greencurrythis easy chocolate Bundt cake. Drizzle with a chocolate glaze and a sprinkle of toasted coconut and your guests won’t know that it started with a cake mix.

1 pkg (2-layer size) Chocolate cake mix
1 can (13.66 oz.) Thai Kitchen® Gluten Free Unsweetened Coconut Milk, well stirred
3 Eggs
1 Tbsp McCormick® All Natural Pure Vanilla Extract

Chocolate Glaze:
1/2 cup Sugar 1/2 cup Semi-sweet chocolate chips
1/4 cup Milk 1 tsp McCormick® All Natural Pure Vanilla Extract
3 Tbsps Butter 1/4 cup flaked Coconut, toasted

Preheat oven to 350°F. For the Chocolate Coconut Cake, beat cake mix, coconut milk, eggs and vanilla in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Pour into greased and floured 10-cup Bundt pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.

For the Chocolate Glaze: Mix sugar, milk and butter in small saucepan. Bring to boil on medium heat, stirring constantly. Remove from heat. Add chocolate chips and vanilla; stir until chocolate chips are melted. Drizzle glaze over cooled cake. Sprinkle with coconut. Let stand until glaze is set.



Coconut Milk Hot Chocolate
Prep Time: 5 mins | Calories: 417 | Servings: 2

ThaiKitchen0321 greencurryUpgrade traditional hot chocolate with the mild, creamy flavor of Thai Kitchen® Coconut Milk.

Combine milk with hot cocoa mix and serve with mini marshmallows for an extra-special treat.
1 can (13.66 oz) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
2 packets (1-serving size each) Instant hot cocoa mix

Heat coconut milk in small saucepan until hot (but not boiling). Remove from heat. Stir in hot cocoa mix until dissolved. Serve immediately topped with marshmallows or whipped cream, if desired.


Coconut Banana Bread
Prep Time: 20 mins | Cook Time: 1 hour | Calories: 187 | Servings: 18

Moist. Velvety. And oh-so-banana-ThaiKitchen0321 greencurryy. Thai Kitchen® Coconut Milk replaces oil and butter in this banana bread recipe that’s sure to become a family favorite for breakfast and snacking.

2 cups Flour
1 1/2 tsps Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp McCormick® Ground Cinnamon
1 cup Thai Kitchen® Gluten Free
Unsweetened Coconut Milk
1 1/4 cups Sugar
2 Eggs
2 to 3 ripe Bananas, mashed (1 cup)
1 cup chopped Walnuts

Preheat oven to 350°F. Lightly grease and flour 9x5-inch loaf pan. Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside. Beat milk, sugar and eggs in large bowl with electric mixer on medium speed until well blended. Add bananas; beat on low speed until well blended. Gradually beat in flour mixture until well mixed. Stir in walnuts. Pour into prepared pan.

Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

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