Try the Thai House curry sauce in the comfort of your own home.
Now you can bring the rich aromas and exotic flavours for your
family and friends to enjoy.
Use one of our recipes below with our curry sauce:
200 grams of Thai House Green Curry sauce
75 grams of sliced chicken breasts
1 Eggplant sliced
1 Red Bell Pepper sliced
75 grams of fresh basil leaves
4 to 5 cups of Penne Pasta
Instructions:
•In a pot with 6 cups of water, Boil the Penne until fully cooked.
•Drain the Penne and put aside.
•In a saucepan gently bring to boil the Thai House Curry sauce.
•Add the sliced chicken breasts and heat to a simmer until chicken is fully cooked.
•Stir in the eggplant, red bell pepper, basil leaves and penne and simmer until vegetables
are fully cooked and the penne has absorbed most of the curry sauce.
1 lb of top sirloin beef
½ Onion
2 Whole tomatoes
½ Cucumber
¼ of a lettuce head
¼ cup fresh cilantro
½ Shallot
3 pieces of fresh red chilli pepper
3 limes
5 mint leaves
1 tbs of white or palm sugar
4 tbs fish sauce
1 tsp light soy sauce
Instructions:
•Start and barbecue or grill the beef.
•Cut beef into thin strips.
•Add beef to a mixing bowl.
•Wash all vegetables then slice into bite size pieces including the cilantro and mint leaves.
•Thinly slice the red chilli peppers. You can add more to increase the spice**
•Add all to mixing bowl.
•Add 4 tbs fish sauce, 2 tbs sugar and 1 tsp of light soy sauce to mixing bowl.
•Cut the 3 limes into halves then hand squeeze all lime juice into mixing bowl and toss.
200 grams of Thai House Yellow Curry sauce
75 grams of sliced beef
1 Red Bell Pepper sliced
1 Green Bell Pepper sliced
Handful or personal desired amount of Spaghetti noodles
Instructions:
•In a pot with 6 cups of water, Boil the Spaghetti noodels until fully cooked.
•Drain the Spaghetti noodles and put aside.
•In a saucepan gently bring to boil the Thai House Red Curry sauce.
•Add the sliced beef and heat to a simmer until beef is fully cooked.
•Stir in the bell peppers and Spaghetti noodles until vegetables
are fully cooked and the Spaghetti noodles have absorbed most of the curry sauce
2 ½ to 3 ½ pounds of Mussels or Clams
1 to 2 sliced whole green apples
200 grams of Thai House Yellow Curry sauce
1 full minced ginger
1 chopped cilantro
1 can of Chicken broth
Instructions:
•In a pot add the full can of chicken broth and boil the mussels or clams until they are fully cooked and the shells are open.
•Drain and put aside the mussels and clams.
•In a saucepan gently bring to boil the Thai House Yellow Curry sauce and add the apple slices, ginger and cilantro.
•Add the Mussels or Clams and heat to a simmer until fully cooked.
•Serve as an appetizer, entrée accompanied with steamed rice, pasta or even noodles.
200 grams of Thai House Green Curry sauce
6 to 10 jumbo sized Tiger Prawns
1 Eggplant sliced
1 Red Bell Pepper
75 grams of fresh basil leaves
Instructions:
•I n a saucepan gently bring to boil the Thai House Green Curry sauce.
•Add the Tiger Prawns and heat to a simmer until Prawns are cooked to your desire.
•Stir in the eggplant, red bell pepper and basil leaves and simmer until vegetables are fully cooked
•Serve as an entrée accompanied with steamed rice, pasta or even noodles.
200 grams of Thai House Green Curry sauce
6 to 8 small Lamb Loin Chops
75 grams fresh basil leaves
50 grams of Sugar Peas
4 Sliced Asparagus
Instructions:
•In a saucepan gently bring to boil the Thai House Green Curry sauce.
•Add the Lamb Loin Chops and heat to a simmer until Lamb Chops are fully cooked.
•Stir in the sugar peas, sliced Asparagus and basil leaves and simmer until vegetables are fully cooked and the Lamb has absorbed most of the curry sauce.
•Serve as an entrée accompanied with steamed rice, pasta or even noodles or enjoy on its own.
3 to 4 cups of cooked steamed jasmine rice
200 grams of Thai House Yellow Curry sauce
75 grams Pineapple Slices
1 Sliced Red Bell Pepper
1-Tablespoon Raisins
1-Tablespoon Pork Floss
Instructions:
•In a saucepan gently bring to boil the Thai House Yellow Curry sauce.
•Add the Cooked steamed rice, pineapple slices and red bell pepper and heat to a simmer until the rice has absorbed the curry sauce and the vegetables are cooked.
•Add the raisins and pork floss as garnishing
1 can of coconut milk
Lemon grass, Lime Leaves and galanga - 1/2 pound each
8 ounces of sliced boneless chicken breast
2 table spoons of. fish sauce
1/4 cup of fresh lime juice
1 teaspoon of chili paste for spice.
1/2 can of Chicken Broth
Instructions:
Simmer the coconut milk with the lemon grass,
lime leaves and galanga in a pot for about 3 minutes or until it starts boiling. Add the chicken slices, fish sauce, and sugar and heat until the chicken is fully cooked.
Add chicken broth, chilli paste and lime juice and heat for another minute
(Serves 2 - 4 people).
1/4 cashew nuts
1 1/2 tbsp oil
1 stalk green onion
4 oz chicken broth
4 tbsp spicy stir-fry sauce
1 tsp chopped garlic
1 tsp dried small chilli
1/4 tsp cornstarch (optional)
1 cup chicken
1/4 c. carrots
1/2 c. green peppers
1/2 c. onions
1/2 c. red peppers
Instructions:
Dice the vegetables into smaller pieces. Preheat the pan and pour in the oil.
Add the garlic and chicken when the oil is hot. Place the carrots and onions into the pan and toss. Add the chicken broth, the green and red peppers,
green onion, chilli, and nuts, and mix it in the pan until it is lightly cooked, but do not over-cook! Add cornstarch to the sauce according to desired thickness (Serves 2 people).
20 oz of wide rice noodle sticks
8 to 10 Jumbo Tiger Prawns
100 grams of Chopped Firm Tofu
100 grams of Bean Sprouts
1 to 2 limes converted into 2 tbsp of fresh lime juice
1 1/2 tbsp. vegetable oil
2 1/2 tbsp Tamarind paste
2 1/2 Tbsp. fish sauce
1 Tbsp. light soy sauce
1 Tbsp. sugar
Garnish a Handful of chopped peanuts
Instructions:
Boil Rice noodles for several minutes until they fully cooked and soft then drain and put aside. Cut the lime or limes into halves and squeeze to get the 2 tbsp of fresh lime juice.
In a pan or wok, add oil and tamarind paste then add the tiger prawns and tofu and stir fry for 2 to 3 minutes or until Prawns are cooked. Then simply add the noodles, bean sprouts, fish sauce, lime juice, light soy sauce, and sugar and stir fry and mix.
Yellow or Red curry dipping sauce with Crackers, bread, fresh cucumber slices and Roti. Make sure curry sauce has been heated and cooked.
Instructions:
Chicken, Beef, Pork, Fish or Vegetable satay grilled and marinated in cooked red or yellow curry. Brush cooked curry sauce on your satay skewer often while cooking for more taste. Make sure curry sauce has been heated and cooked.
To make any of our sauces milder you can add sugar, coconut milk, evaporated milk or even fresh milk. You can even add lychee and pineapples to the yellow curry for a sweet mild yellow curry taste. For additional spice we recommend adding fresh red chilies or jalapeno peppers.
Other recommended assortments you can add to create your own signature curry entrée:
Chicken, Beef, Pork, Lamb, Prawns, Mussels, Clams, Fish, Tofu, Bamboo shoots, onions, potatoes, baby corn, Eggplant, bell peppers, broccoli, cauliflower, Lychees, mushrooms, carrots, Green Beans, Snow peas, sugar peas, asparagus, Lychee, Pineapples and apples.
½ Lb Pork Meat, Sliced Thin
3 Cloves of Garlic and 3or 4 Thai Chili crushed together
½ Green Bell Pepper Sliced
¼ White onion, sliced in julienne
15-20 Basil leaves
2-3 Tbsp. Cooking Oil
1 Tbsp. Oyster Sauce
½ Tsp. Sugar
½ Tsp. Chicken Powder
½ Tsp. Fish Sauce
½ Tsp. Mushroom Soya Sauce½ Lb Pork Meat, Sliced Thin
3 Cloves of Garlic and 3or 4 Thai Chili crushed together
½ Green Bell Pepper Sliced
¼ White onion, sliced in julienne
Method:
Now turn on the heat, add oil in the pan. Brown the Garlic and Thai Chili together and then add sliced pork in the pan. Stir-fried pork until almost cooked and then add the rest of ingredients, keep stir it until is all cooked.
¼ Lb sliced beef
½ cup green beans, cut into 1.5” pieces
¼ red bell pepper, sliced
¼ green bell pepper, sliced
1 Tbsp red curry paste *
2 Tbsp ground ginger *
12 leaves of basil
3 pieces of lime leaves
1.5 Tbsp oyster sauce
1.5 Tsp. Sugar
1 Tsp. Fish sauce
2 Tbsp. Cooking oil
*mixed together with 2 tbsp vegetable oil
Method:
Add 2 tbsp. cooking oil to a medium frying pan. Heat oil. Add sliced beef. Add red curry paste & ground ginger mixture to frying pan. When beef cooked, add green beans. Stir together beef & green beans and then add bell peppers, basil leaves, lime leaves, oyster sauce, sugar & fish sauce. Mix all together and cover for less then one minute. Remove lid & stir together again. Taste & serve with rice.
