Chicken Panang Curry

1 4oz can of Maesri Panang Curry Paste 

3 cups of coconut milk

1 1/2 lbs of sliced chicken breast (or your favorite meat or tofu)

2 tablespoon Fish Sauce

2 small green bell peppers cut into strips

Optional: finely sliced kaffir leaves and sliced thai chili for garnish

In a sauce pan, emptly 1 can of Maesri Panang Curry Paste and stir w. 1 cup of coconut milk for 5 minutes. Then, put in Bell Peppers, sliced Chicken, 2 tablespoon of fish sauce and the remainder of the coconut milk into the pan until the Chicken and the Bell Peppers are cooked.

Garnish w/ finely shredded Kaffir leaves and sliced thai Chili. Basil can also be added as a garnish.

Served over steam rice and enjoy!

Chinese Hot and Sour Soup

8 cups water or chicken or pork stock

1/4 cup soy sauce, or more to taste

1/4 cup white vinegar, or more to taste

2 teaspoons ground white pepper, or to taste

4 dried shiitake mushrooms, reconstituted and sliced

1 small block medium or firm tofu, cut into strips

1/2 cup wood ear, cut into strips

1/2 cup bamboo shoot strips

1/4 cup pork strips (see note)

1/4 cup cornstarch, mixed with 1/4 cup water to make a slurry

3 eggs, beaten

Sesame oil

Chopped onions, for garnish, optional

Chopped cilantro, for garnish, optional

In a large soup pot, add water or stock, soy sauce, vinegar and white pepper. Then add the mushrooms, tofu, wood ear, bamboo shoots and pork. Let mixture come to a boil.

When soup reaches a boil, turn down heat to medium. In consecutive slow pours, add the cornstarch slurry to the soup while stirring. The soup will start to thicken. When the soup returns to a boil, drizzle the egg on top. When the egg blossoms, give the soup a gentle stir to incorporate the egg. Taste the soup. Add more soy, vinegar and white pepper, if needed. Drizzle with sesame oil and serve with garnishes.

Note: Take a small piece of pork from the loin or chop. Cut into rough strips or little chunks. Saute in a skillet in 1 tablespoon of vegetable or peanut oil. Add a dash of soy sauce to help it caramelize a little. Cook for about 1 minute, then add to soup.

THAI COCONUT-GINGER SHRIMP FETTUCCINI

2 packages of House Foods Tofu Shirataki Fettuccine Shape

2 tablespoons oil

1/2 small onion, finely chopped

1 tablespoon peeled and grated fresh ginger

3 garlic cloves, pushed through a press

1/8 teaspoon red pepper flakes (or more, to taste)

2 tomatoes, seeded and chopped

2/3 cup coconut milk

2 pounds large shrimp, peeled and deveined

Salt and pepper

3 tablespoons chopped fresh basil or cilantro

1. Prepare noodles according to package directions. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.

2. Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.

3. Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add fettuccini and stir until throughly heated. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving.

Servings: 4

Prep time: 20 minutes

Bake/Cook time: 20 minutes

For more healthy and delicious Tofu Shiritaki or Tofu recipes visit House Foods website