Thai Curry Noodle Soup

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Ingredients:

• 8 cups (2 L) sodium reduced chicken broth

• 1 1/2 cups (375 mL) Summer Fresh Thai Curry Sauce

• 2 cup (500 mL) shredded cooked chicken

• 2 cup (500 mL) chopped bok choy

• 2 carrots, peeled and thinly sliced on an angle

• 100 g (3 1/2 ounces) vermicelli rice noodles

• 1/4 cup (60 mL) fresh cilantro leaves

• 1 red Thai chili pepper, thinly sliced on an angle (optional)

• 6 lime wedges

1. Combine the broth and Summer Fresh Thai Curry Sauce in a large saucepan set over medium-high heat; bring to a boil.

2. Stir in the chicken, bok choy and carrots. Simmer for 2 minutes. Stir in noodles. Simmer for 3 to 5 minutes or until noodles are cooked and soup is heated through.

3. Divide evenly between 6 bowls. Garnish each serving with cilantro and chili pepper slices (if using). Serve with lime wedges.

Tip: Sprinkle with chopped peanuts or cashews for a crunchy finish. .

Tip: This recipe is great for anyone following a gluten-free lifestyle.

Serves 6 • Prep Time: 15 minutes • Cook Time: 5 minutes • Total Time: 20 minutes

Calories per serving: 251, Fat 11.5 grams, Cholesterol 26 mg, Sodium 839 mg, Carbohydrates 18 grams, Fibre 2 grams, Sugar 3.5 grams, Protein 17 grams

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Thai Curry Fried Rice

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Ingredients:

• 3 tbsp (45 mL) canola oil

• 1/2 cup (125 mL) Summer Fresh Thai Curry Sauce

• 1 pkg (12 oz/375 g) extra firm tofu, cut into1/2-inch (2 cm) cubes

• 1 small onion, finely chopped

• 1 rib celery, finely chopped

• 1/2 red pepper, finely chopped

• 4 cups (1 L) cooked and cooled basmati rice

• 1/2 cup (125 mL) peas

• 2 tbsp (30 mL) reduced sodium soy sauce

• 1/4 cup (60 mL) finely chopped fresh basil

1. Heat 1 tbsp (15 mL) oil in a wok or large sautι pan set over high heat. Stir-fry tofu for 4 to 5 minutes or until golden brown. Transfer to plate.

2. Add the remaining oil to the pan. Add the onion, carrot, celery and red pepper. Stir-fry for 2 to 3 minutes or until tender crisp. Add the rice and browned tofu. Stir-fry for 2 minutes. Add the peas, Summer Fresh Thai Curry Sauce and soy sauce.

3. Stir-fry for 2 to 3 minutes or until rice is heated thoroughly. Garnish with basil.

Tip: Just as delicious with brown basmati rice.

Tip: This recipe is great for anyone following a gluten-free lifestyle.

Serves 4 • Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes

Calories per serving: 384, Fat 13 grams, Cholesterol 0 mg, Sodium 782 mg, Carbohydrates 36 grams, Fibre 7.5 grams, Sugar 5 grams, Protein 10 grams

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Thai Curry Lettuce Cups

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Ingredients:

• 1 tbsp (15 mL) canola oil

• 3/4 cup (175 mL) Summer Fresh Thai Curry Sauce

• 1 lb (500 g) lean ground pork

• 16 Boston lettuce leaves

• 1 red pepper, cut into matchsticks

• 1 carrot, cut into matchsticks

• 1 pkg (200 g) Summer Fresh Seven Grain Salad

• 1/4 cup (60 mL) chopped peanuts or cashews

• 1/4 cup (60 mL) finely chopped green onion

• 1 lime, cut into wedges

1. Heat the oil in a large, nonstick skillet set over medium-high heat. Crumble in the ground pork. Cook, breaking up with a spoon, for 5 minutes or until lightly browned.

2. Stir in the Summer Fresh Thai Curry Sauce. Simmer for 5 to 7 minutes or until pork is cooked through and sauce has thickened.

3. Divide the pork evenly between the lettuce cups. Top with red pepper, carrot, Summer Fresh Seven Grain Salad, peanuts and green onion. Serve with lime wedges.

Tip: Try with medium sized shrimp in place of the pork.

Tip: Make this a gluten free recipe by omitting the Summer Fresh Seven Grain Salad.

Serves 4 • Prep Time: 15 minutes • Cook Time: 10 minutes • Total Time: 25 minutes

Calories per serving: 574, Fat 24 grams, Cholesterol 28 mg, Sodium 983 mg, Carbohydrates 31 grams, Fibre 5 grams, Sugar 8 grams, Protein 41 grams

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Thai Curry Pork Satay

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Ingredients:

• 1 lb pork tenderloin, about 1 lb (500g)

• 1/3 cup Summer Fresh Thai Curry Sauce, divided

• finely chopped green onion

• crushed peanuts

• 1 lime, cut into wedges

• 1/2 tsp salt

1. Place the tenderloin in the freezer for 30 minutes or until starting to freeze but still tender. Meanwhile, soak 16 wooden skewers in cold water for 30 minutes.

2.3. Use the flat side of a meat mallet or a heavy-bottom saucepan to flatten each strip. Transfer the pork to a large bowl and toss with salt and half the Summer Fresh Thai Curry Sauce.

3. Grill skewers for 4 minutes a side, until cooked, about 16 minutes total. Transfer cooked skewers to a plate and let rest for 10 minutes. Serve sprinkled with fresh mint.

3. Grill skewers for 4 minutes a side, until cooked, about 16 minutes total. Transfer cooked skewers to a plate and let rest for 10 minutes. Serve sprinkled with fresh mint.

4. Preheat the grill to medium-high; grease the grate well. Weave each strip of pork onto a skewer. Grill, turning and basting with the remaining Summer Fresh Thai Curry Sauce for 5 minutes or until well-marked and cooked through.

Tip: Freezing the meat before slicing makes it easier to get nice, thin strips.

Tip: This recipe is great for anyone following a gluten-free lifestyle.

Serves 8 • Prep Time: 45 minutes • Cook Time: 5 minutes • Total Time: 50 minutes

Calories per serving: 224, Fat 14 grams, Cholesterol 44 mg, Sodium 381 mg, Carbohydrates 5 grams, Fibre 1 grams, Sugar 1 grams, Protein 17 grams

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Thai Curry Shrimp Tacos

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Ingredients:

• 3 cups very thinly sliced red cabbage

• 1/2 cup shredded carrot

• 1/4 cup very thinly sliced red onion

• 1/4 chopped fresh cilantro

• 1/4 cup rice vinegar

• 2 tbsp honey

• 3/4 tsp salt

• 1 lb shrimp, peeled and tailed removed (31-40 ct)

• 2/3 cup Summer Fresh Thai Curry Sauce, divided

• 8 corn tortillas, warmed (7 inch/18 cm)

• 1/4 plain, fat-free Greek yogurt

• 1/4 cup finely chopped green onion

• 1 red Thai chili pepper, thinly sliced on an angle (optional)

1. Toss the cabbage with the carrot, red onion, cilantro, vinegar, honey and ½ tsp salt. Chill for 30 minutes. Meanwhile, soak 8 wooden skewers in cold water for 30 minutes.

2. Toss the shrimp with the remaining salt, pepper and half the Summer Fresh Thai Curry Sauce. Thread onto the skewers.

3. Preheat the grill to medium-high; grease the grate well. Grill, turning and basting with the remaining Summer Fresh Thai Curry Sauce, for 5 to 7 minutes or until well-marked and cooked through.

4. Divide the cabbage slaw evenly between the tortillas. Remove the shrimp from the skewers and place over the coleslaw. Garnish with yogurt, green onion and chili pepper (if using).

Tip: Make the coleslaw up to 1 day in advance.

Tip: This recipe is great for anyone following a gluten free lifestyle.

Serves 4 • Prep Time: 15 minutes • Cook Time: 5 minutes • Total Time: 20 minutes

Calories per serving: 294, Fat 18 grams, Cholesterol 78 mg, Sodium 672 mg, Carbohydrates 26 grams, Fibre 4 grams, Sugar 1 grams, Protein 9 grams

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Thai Curry Pork Kebabs

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Ingredients:

• 1 lb pork tenderloin, cut into 1-inch pieces

• 3/4 cup Summer Fresh Thai Curry Sauce, plus additional for basting

• 1 ½ cup pineapple chunks

• 1 tablespoon canola oil

• Freshly chopped mint, for garnish

• Salt and pepper

1. In a large plastic bag combine pork cubes, oil and Summer Fresh Thai Curry sauce. Season with salt and pepper. Refrigerate for 30 minutes and up to 4 hours. Meanwhile soak four medium wooden skewers in water for 15 minutes.

2. Preheat a lightly oiled grill over medium-high heat. Pat the pork cubes dry between paper towel. Thread the pork and pineapple onto the wooden skewers.

3. Grill skewers for 4 minutes a side, until cooked, about 16 minutes total. Transfer cooked skewers to a plate and let rest for 10 minutes. Serve sprinkled with fresh mint.

Serves 4 • Prep Time: 1- minutes • Cook Time: 20 minutes • Total Time: 30 minutes

Calories per serving: 256, Fat 13 grams, Cholesterol 67 mg, Sodium 366 mg, Carbohydrates 9 grams, Fibre 1.5 grams, Sugar 6 grams, Protein 26 grams

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Pork Tenderloin with Thai Curry Sauce

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Ingredients:

• 2 pounds pork tenderloin

• 3/4 cup Summer Fresh Thai Curry Sauce

• 2 tablespoons extra virgin olive oil

• 2 cups cooked basmati rice

• 3 heads bok choy, quartered lengthwise and cleaned

• Freshly cilantro, for garnish

• Fresh lime wedges, for garnish

• Salt and pepper

1. Place the pork tenderloin and Summer Fresh Thai Curry Sauce in a large sealable freezer bag with salt and pepper. Seal and massage the meat with the sauce. Refrigerate for 1 hour or overnight for maximum flavour.

2. When ready to cook, remove the pork from the fridge for at least 15 minutes. Preheat the oven to 350F. Meanwhile, heat oil in a skillet over medium high heat. Remove any excess sauce from the pork tenderloin and add to the heated oil. Sear the tenderloin on all sides, about 15 minutes total.

3. Transfer the pork tenderloin into an oven safe dish to finish cooking to medium, about 25 minutes more.

4. Meanwhile, prepare basmati rice and steam the bok choy for serving. Serve the pork tenderloin alongside rice, bok choy, cilantro and lime wedges.

Serves 4 • Prep Time: 5 minutes • Cook Time: 40 minutes • Total Time: 45 minutes

Calories per serving (1/4 pork tenderloin with ½ cup rice): 561, Fat 19 grams, Cholesterol 198 mg, Sodium 377.25 mg, Carbs 21 grams, Fibre 1.7 grams, Sugar 0.2 grams, Protein 64 grams

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