It has little gem and
Thai basil greens, peanuts, green papaya, citrus, coriander, and a chile lime vinaigrette.
Not exact matches
You can also garnish with any of the following if you like: Chopped fresh cilantro Thinly sliced scallion or
green onion
Basil chiffonade (or
Thai basil if you can find it)
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp
green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp
thai basil, chopped
In a large bowl, toss the noodles, broccoli, tempeh,
Thai basil,
green onions, and sesame garlic sauce together until everything is evenly mixed.
Equally top each with beef slices, noodles, red onions, bean sprouts, cilantro,
green onion,
Thai basil, jalapeño slices and carrots.
Roly Poly offers sandwich options including unique and original combinations such as the
basil cashew chicken sandwich, which combines fresh
basil chicken salad, crunchy cashews,
green leaf lettuce, roma plum tomatoes, fresh sliced avocado, alfalfa sprouts and
Thai hot sauce.
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias - sliced (white and light
green part only) 2 (or more)
Thai chiles (or 2 teaspoons crushed red pepper flakes) 2 slices red onion, minced 1 tablespoon minced
Thai basil
Vietnamese mango salad (gỏi xoài) is a vibrant dish featuring
green mangoes, shrimp, and is highlighted with fresh herbs like mint,
thai basil and cilantro.
This flavorful
Thai Green Chicken Curry (kaeng khiao wan) is made with a seasoned coconut milk base, fresh veggies, and topped with fresh
basil.
This flavorful
Thai vegan
green curry is made with a seasoned coconut milk base, tofu, fresh veggies, and topped with fresh
basil, cilantro and scallions.
This vegan
green curry paste is made from a blend of
Thai spices, hot peppers, and plenty of
basil and cilantro.
12 ounces
Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or
green hot chili peppers (
Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both
green and white parts, thinly sliced 1/2 cup lightly packed
Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade
Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g
green beans, halvedHandful of fresh
Thai basil (from Asian shops) or fresh coriander, chopped For the
Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade
Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g
green beans, halvedHandful of fresh
Thai basil (from Asian shops) or fresh coriander, chopped For the
Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Pour in the hot miso broth and top with mint,
Thai basil, scallion
greens, sliced jalapeño, and hemp seeds.
PAD
THAI: In a large bowl, add the zucchini noodles, carrot ribbons, green onions, cilantro, basil, salt, and the pad thai sa
THAI: In a large bowl, add the zucchini noodles, carrot ribbons,
green onions, cilantro,
basil, salt, and the pad
thai sa
thai sauce.
4 to 6 scallions, thinly chopped include
greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs
Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3
Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems
Thai basil or baby
basil leaves blanched
green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Serve in shallow soup bowls, with rice noodles if desired, garnished with bean sprouts, sliced
green onions, cilantro,
basil and sliced
Thai red peppers, if using.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long
green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh
basil leaves (rough chop) 1 - 2 tablespoons soy sauce or
Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of
Thai green curry paste (see the recipe) until fragrant, and then stir in one tablespoon of the
basil - cilantro mixture until the two are incorporated.
I'm pretty sure that the sweet
green peas are meant to be combined with coconut, garlic, fresh mint,
Thai basil and strawberries.
Japanese eggplants and bell peppers were beautiful at our farm market today, so I used them, along with some spinach from the grocery store and some
Thai basil from our garden, but feel free to use any of your favorite
Thai ingredients like small cooked cubes of sweet potato,
green peas, cilantro, mint, etc..
I used dabs of spinach pesto because
green is so pretty with the color of the beets (but dabs of a mint or cilantro chutney or mint / cilantro oil squeezed into decorative lines would be nice too), cilantro sprigs (but
Thai basil or mint would be lovely), and cashews (though chopped peanuts would be appropriate too).
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or
green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably
Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
Take the chickpea: young,
green chickpeas are blitzed with
Thai basil to make a bright and refreshing hummus (pictured at top), while the the chickpea water is whipped into the base for the silkiest chocolate mousse.»
Green Papaya and Mango Salad (Adapted from Raw Food / Real World) 1 medium green papaya OR 2 green mangoes — peeled and thinly julienned 2 teaspoons sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1 handful Thai basil leaves — cut thinly 1 small red chili — seeded and roughly chopped 2 tablespoons lime
Green Papaya and Mango Salad (Adapted from Raw Food / Real World) 1 medium
green papaya OR 2 green mangoes — peeled and thinly julienned 2 teaspoons sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1 handful Thai basil leaves — cut thinly 1 small red chili — seeded and roughly chopped 2 tablespoons lime
green papaya OR 2
green mangoes — peeled and thinly julienned 2 teaspoons sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1 handful Thai basil leaves — cut thinly 1 small red chili — seeded and roughly chopped 2 tablespoons lime
green mangoes — peeled and thinly julienned 2 teaspoons sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1 handful
Thai basil leaves — cut thinly 1 small red chili — seeded and roughly chopped 2 tablespoons lime juice
~ 1 lb of calamari, cleaned 1 stalk of celery ~ 1 lb of
green beans Bunch of
Thai basil 1 teaspoon red chili flakes 1 small knob of ginger 3 garlic cloves 1 Tablespoon fish sauce 1 Tablespoon mirin 2 Tablespoons lime juice 1 Tablespoon soy sauce
1 (13.5 - ounce) can full fat coconut milk, refrigerated overnight 4 - 6 Tablespoons
green curry paste 2/3 cup diced Asian eggplant 2/3 cup diced red bell pepper 2/3 cup diced zucchini 2/3 cup sliced carrots 1/2 cup diced onion 1/2 cup vegetable broth 3 Tablespoons fresh lime juice 1 Tablespoon soy sauce 1 Tablespoon coconut sugar 1/2 cup
Thai basil, sliced thinly
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used
Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used
Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or
green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or
Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
aubergine,
basil, chilli, coconut, coriander, curry, ginger, gluten free vegan, gluten - free, healthy, homemade, lemongrass, nutritious, rice noodles,
thai,
thai green curry, vegan, vegetarian
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green chutney, Indian, indian chaat, Indian food, indian street food, indian vegetarian, indo chinese, indo -
thai, indo - thai food, Indo - Thai mango and coconut bhel, mango, mango recipes, organic vegetables, peanuts, Riverford, snack, snacks, tamarind chutney, Thai basil, thai basil recipes, Thai food, Thai recipes, vegetarian recipes, vegetarian s
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Thai mango and coconut bhel, mango, mango recipes, organic vegetables, peanuts, Riverford, snack, snacks, tamarind chutney, Thai basil, thai basil recipes, Thai food, Thai recipes, vegetarian recipes, vegetarian s
Thai mango and coconut bhel, mango, mango recipes, organic vegetables, peanuts, Riverford, snack, snacks, tamarind chutney,
Thai basil, thai basil recipes, Thai food, Thai recipes, vegetarian recipes, vegetarian s
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Ingredients: 1 cup plain low - fat yogurt 4 teaspoons fresh lime juice 2 teaspoons curry powder teaspoon ground red pepper 1/2 teaspoon kosher salt 5 cups chopped cooked turkey 1 cup chopped red bell pepper 3 tablespoons fresh
Thai basil (or regular
basil) 1 cup shredded (matchstick) carrots 6 cups mixed baby salad
greens
The secret to
Thai green curry is
basil and coconut milk.
Again, I kept this simple, but feel free to add little piles of cooked rice vermicelli or other fresh herbs like mint,
Thai basil or
green onion.
* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup
green curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped
Thai basil leaves
I would prepare the
green - curry recipe (with the added bonus of chicken) found in its pages — just as soon as I could hunt down coconut cream, holy
basil, palm sugar,
Thai eggplant, and kaffir - lime leaves.
500g boneless, skinless monkfish in 2 cm chunks 175g
Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g
Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful
basil leaves 200g baby vegetables, sliced, such as
green beans, carrots, pepper and cauliflower