November 10, 2019
Recipe: Soba Noodles with Butternut Squash Curry
November 10, 2019
Recipe: Baked Thai Red Curry Chicken Wings
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chicken Spring Rolls with Carrot-Ginger Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spicy Thai Red Curry Noodle Soup
This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!
Ingredients
8 ounces rice stick noodles
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups veggie or chicken broth
2 cans unsweetened coconut milk
chopped fresh cilantro or basil for garnish
sliced red Fresno chiles, jalapeño and green onion for garnish
mung bean sprouts or matchstick carrots for garnish
Directions
Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
In a large pot hear the curry paste mash over medium heat for 1-2 minutes.
Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.
Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.
~ Marla Meridith
November 10, 2019
Recipe: Grilled Thai Spice Chicken Sliders
Ingredients
Directions
~ Marla Meridith
December 10, 2018
Recipe: Soba Noodles with Butternut Squash Curry
Ingredients
Directions
~ Marla Meridith
September 24, 2018
Recipe: Baked Thai Red Curry Chicken Wings
Ingredients
Directions
~ Marla Meridith
August 6, 2017
Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)
Ingredients
Directions
~ Marla Meridith
September 6, 2016
Recipe: Chicken Spring Rolls with Carrot-Ginger Sauce
Ingredients
Directions
~ Marla Meridith
June 7, 2016
Recipe: Vegan Thai Chickpea Curry
My Vegan Thai Chickpea Curry can be made rather quickly in just one pan. Which is perfect for those hectic weekday nights. Sometimes we all need a break from meat….you won’t miss it at all with this dish!
Ingredients
2 cups jasmine rice, cook to package directions
2 tablespoons virgin coconut oil
1 cup diced red onion
1 clove garlic, minced
1 (15 ounce) can chickpeas, drained & rinsed
1/2 cup canned coconut milk
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
2 tablespoons thai red curry paste
2 tablespoons chopped fresh cilantro
salt & pepper to taste
Directions
Cook rice to package directions & while cooking…
Heat coconut oil over medium high heat until melted. Add onion & garlic, cook about 4 minutes until softened & fragrant. Add yellow pepper & cook another few minutes. Add chickpeas, curry paste, coconut milk & tomatoes, let simmer a few minutes. Mix well to combine. Season to taste with salt & pepper. Finish with chopped cilantro. Serve hot over rice.
~ Marla Meridith
April 23, 2016
Recipe: Grilled Thai Spice Chicken Sliders
