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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars.
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
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Get Thai Scallops Recipe from Food Network
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Chicken marinates and then cooks in a very garlicky, peppery soy-ginger marinade. Adding peanut butter to the aromatic brew completes the Thai influence.
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This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
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Get Thai Chicken Soup Recipe from Food Network
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.