Type what you have

Ingredients

• ✓ lime juice
• coconut milk
• white wine
• red curry paste
• garlic
• fish sauce
• sugar
• mussel
• cilantro

Instructions

1. 1 Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
2. 2 Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

By MURINMOON

Ingredients

• ✓ lime juice
• peanut oil
• sweet onion
• red bell pepper
• red thai curry paste
• coconut milk
• monkfish
• fish sauce
• cilantro

Instructions

1. 1 Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
2. 2 Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

By meg76

Ingredients

• ✓ lime juice
• peanut butter
• soy sauce
• lemon juice
• brown sugar
• curry powder
• garlic
• hot pepper sauce
• chicken breast
• wooden skewer

Instructions

1. 1 To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.
2. 2 Preheat an outdoor grill to high heat; lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

By BROWNYN

Ingredients

• ✓ lime juice
• banana
• cucumber
• mint leaves
• cilantro
• ginger root
• red chile pepper
• fish sauce
• brown sugar
• tiger prawn

Instructions

1. 1 In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
2. 2 In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
3. 3 Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

By NiTeAn6eL

Ingredients

• ✓ lime juice
• chicken breast
• chicken broth
• water
• coconut cream
• garlic chile paste
• coconut aminos
• salt
• ginger
• thai basil
• cilantro

Instructions

1. 1 Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

By Fioa

Ingredients

• ✓ lime juice
• coconut milk
• curry powder
• sugar
• fish sauce
• granulated garlic
• chicken breast
• skewer
• olive oil
• chicken broth
• peanut butter

Instructions

1. 1 Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
2. 2 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
4. 4 Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

By Allrecipes

Ingredients

• ✓ lime juice
• carrot
• red bell pepper
• shiitake mushroom
• chicken breast
• red curry paste
• sugar
• chicken broth
• coconut milk
• lime zest
• cilantro

Instructions

1. 1 Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
2. 2 Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
3. 3 Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.

Ingredients

• ✓ lime juice
• vegetable oil
• curry paste
• ginger
• chicken breast
• peanut butter
• brown sugar
• fish sauce
• tamarind paste
• potato
• coconut milk

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
3. 3 Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add potatoes and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.
4. 4 Add lime juice and cook for an additional 5 minutes before serving.

By pct2

Ingredients

• ✓ lime juice
• chicken stock
• tom yum paste
• garlic
• lemongrass
• makrut lime leaf
• chicken breast
• mushroom
• fish sauce
• green chile pepper
• coriander
• basil

Instructions

1. 1 Bring the chicken stock to a boil in a large saucepan. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
2. 2 Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

By Steve Alder

Ingredients

• ✓ lime juice
• olive oil
• beef stew meat
• beef broth
• red curry paste
• onion
• brown sugar
• fish sauce
• green bean
• coconut milk
• spinach
• cilantro

Instructions

1. 1 Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
2. 2 Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
3. 3 Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.

By chpmnk42

Ingredients

• ✓ lime juice
• black pepper
• salt
• flank steak
• soy sauce
• brown sugar
• fish sauce
• garlic
• chile-garlic sauce
• romaine lettuce
• mint
• cilantro
• thai basil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
2. 2 Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
3. 3 Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
4. 4 Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
5. 5 Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

By toripf

Ingredients

• ✓ lime juice
• rice noodle
• smoked sausage
• vegetable oil
• shrimp
• green onion
• garlic
• soy sauce
• brown sugar
• fish sauce
• cilantro
• peanut

Instructions

1. 1 Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
2. 2 Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
3. 3 Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
4. 4 Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
5. 5 Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

By Hillshire FarmR Brand

Ingredients

• ✓ lime juice
• chicken breast
• peanut butter
• chicken broth
• zucchini
• red bell pepper
• soy sauce
• garlic
• sugar
• cornstarch
• water
• linguine pasta
• peanut

Instructions

1. 1 Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
2. 2 If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

By Rebekah Rose Hills

Ingredients

• ✓ lime juice
• cilantro
• thai basil
• fish sauce
• green onion
• canola oil
• lime zest
• brown sugar
• ginger
• kosher salt
• black pepper
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
2. 2 Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
5. 5 Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

By Cooking44

Ingredients

• ✓ lime juice
• granulated sugar
• white vinegar
• fish sauce
• garlic
• red pepper flake
• buttery spread
• fish sauce
• soy sauce
• brown sugar
• garlic
• pepper
• pork tenderloin
• cilantro

Instructions

1. 1 For the sauce: Whisk granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
2. 2 For the pork: Combine buttery spread, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine marinade and pork in a large resealable plastic bag. Seal the bag tightly, toss to coat pork, and marinate in the refrigerator for up to 1 hour.
3. 3 Weave 2 pieces of pork onto each skewer.
4. 4 For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
5. 5 For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Oil the cooking grate and adjust the burners as needed to maintain high heat.
6. 6 Place the skewers on the preheated grill; cook until pork is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
7. 7 Transfer the skewers to a platter and let rest for 5 minutes. Remove pork from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

By Melt Organic Buttery Spread

Ingredients

• ✓ lime juice
• bean sprout
• pad thai rice noodle
• egg
• salt
• ketchup
• brown sugar
• fish sauce
• peanut oil
• garlic
• red pepper flake
• carrot
• peanut
• green onion

Instructions

1. 1 Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
2. 2 Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
3. 3 Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.

By Jenny

Ingredients

• ✓ lime juice
• coconut milk
• chicken broth
• peanut butter
• brown sugar
• fish sauce
• green curry paste
• garlic
• ginger
• chicken breast
• onion
• cornstarch
• water
• mixed vegetable
• green bell pepper

Instructions

1. 1 Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2. 2 Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3. 3 Mix cornstarch and water together in a small bowl; set aside.
4. 4 Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.

By nonsensal

Ingredients

• ✓ lime juice
• chicken stock
• chicken breast
• shiitake mushroom
• red chile pepper
• kaffir lime leaf
• lemongrass
• coconut milk
• green bell pepper
• red bell pepper
• fish sauce
• galangal
• green onion
• thai basil
• cilantro

Instructions

1. 1 Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
2. 2 Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

By Zack Tullis

Ingredients

• ✓ lime juice
• rice vermicelli
• peanut oil
• firm tofu
• egg
• garlic
• vegetable broth
• soy sauce
• sugar
• salt
• red chili flake
• peanut
• bean sprout
• green onion
• peanut
• lime

Instructions

1. 1 Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
2. 2 Heat peanut oil over medium heat in a large wok.
3. 3 Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
4. 4 Remove tofu with a slotted spoon and drain on plate lined with paper towels.
5. 5 Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
6. 6 Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
7. 7 Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
8. 8 Remove egg from the wok and set aside.
9. 9 Pour reserved peanut oil in the small bowl back into the wok.
10. 10 Toss garlic and drained noodles in wok until they are coated with oil.
11. 11 Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
12. 12 Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
13. 13 Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
14. 14 Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

By Julia

Ingredients

• ✓ lime juice
• lime
• cilantro
• peanut
• green onion
• bean sprout
• egg
• chicken breast
• shrimp
• garlic
• vegetable oil
• chile pepper sauce
• sugar
• oyster sauce
• fish sauce
• chicken stock
• flat rice noodle

Instructions

1. 1 Fill a large bowl with hot tap water and place noodles in it to soak for 20 minutes.
2. 2 Stir together lime juice, chicken stock, fish sauce, lime juice, oyster sauce, sugar, and 2 teaspoons chile sauce in a small bowl. Set aside.
3. 3 Heat a wok or large skillet over high heat and add vegetable oil. When oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. 4 Move everything in the wok out to the sides and pour in eggs in the center. Cook and stir eggs until firm. Add noodles to the wok and pour in the sauce. Cook, stirring constantly, until noodles are tender. Add a bit more water if needed to finish cooking noodles.
5. 5 Stir in 3 cups bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
6. 6 Serve garnished with remaining 2 cups bean sprouts, fresh cilantro, and lime wedges on the side.

By Fatty Arbuckle

Ingredients

• ✓ lime juice
• olive oil
• shallot
• red bell pepper
• red chile pepper
• ginger root
• garlic
• coconut milk
• red curry paste
• chicken breast
• thai basil
• brown sugar
• fish sauce
• tomato
• thai basil
• scallion

Instructions

1. 1 Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
2. 2 Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

By Duan van der Westhuizen

Ingredients

• ✓ lime juice
• peanut
• sirloin steak
• chile-garlic sauce
• garam masala
• curry powder
• garlic salt
• turmeric
• worcestershire sauce
• peanut sauce
• soy sauce
• sugar
• red curry paste
• fish sauce
• coconut milk
• red bell pepper
• green bell pepper
• yellow onion
• peanut oil

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• ✓ lime juice
• peanut
• cilantro
• green onion
• soy sauce
• peanut butter
• cornstarch
• pepper
• salt
• red pepper flakes
• garlic
• cumin
• soy sauce
• chicken broth
• onion
• red bell pepper
• chicken breast

Instructions

1. 1 Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2. 2 Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3. 3 Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

By DELTAQUEEN50

Ingredients

• ✓ lime juice
• bean sprout
• chive
• chili powder
• peanut
• salt
• white sugar
• egg
• garlic
• peanut oil
• canola oil
• tamarind juice
• fish sauce
• white sugar
• chicken breast
• cornstarch
• soy sauce
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
2. 2 Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
3. 3 Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
4. 4 Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
5. 5 Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
6. 6 Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

By Anthony Murphy

Ingredients

• ✓ lime juice
• peanut
• parsley leaves
• coriander leaves
• green onion
• bean sprout
• fish sauce
• granulated sugar
• tomato ketchup
• chicken broth
• vegetable broth
• gingerroot
• garlic
• shrimp
• red pepper
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz

Ingredients

• ✓ lime juice
• lime
• cilantro
• mustard cabbage
• rice noodle
• bok choy
• shallot
• thai chile pepper
• vegetable oil
• white sugar
• fish sauce
• salt
• chicken
• water
• coconut milk
• curry powder
• red curry paste
• garlic
• shallot
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
2. 2 Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
3. 3 Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
4. 4 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
5. 5 Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

By Chandrav

Ingredients

• ✓ lime juice
• lime
• butter
• yogurt
• coconut milk
• chicken breast
• salt
• sugar
• ginger root
• garlic
• onion
• olive oil
• bay leaf
• allspice
• clove
• black pepper
• cayenne pepper
• paprika
• nutmeg
• coriander
• turmeric
• cumin
• cinnamon
• curry powder

Instructions

1. 1 Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
2. 2 Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
3. 3 Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

By Matthieu Duquette

Ingredients

• ✓ lime juice
• salt
• chicken bouillon granules
• cilantro
• soybean paste
• white vinegar
• soy sauce
• soy sauce
• white sugar
• thai bird chile pepper
• garlic
• ginger
• chicken stock
• pandan leaf
• water
• salt
• sugar
• garlic
• ginger
• vegetable oil
• jasmine rice
• chicken breast

Instructions

1. 1 Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
2. 2 Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
3. 3 Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; sauté until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
4. 4 Remove rice from heat; add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Seal and select setting according to manufacturer's instructions; cook until tender. Fluff lightly with a rice paddle.
5. 5 Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chili peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend until smooth.
6. 6 Pour ginger sauce into a pot over medium heat; simmer for 5 minutes.
7. 7 Slice chicken; serve over rice with sauce.

By CookingwithMomTomTom

Ingredients

• ✓ lime juice
• chicken breast
• salad dressing
• honey

Instructions

1. 1 Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
2. 2 Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

By Chris Plumhoff

Ingredients

• ✓ lime juice
• soy sauce
• garlic
• ginger
• pork chop
• garam masala

Instructions

1. 1 In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2. 2 Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
3. 3 Preheat an outdoor grill for direct heat and lightly oil grate.
4. 4 Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

By INDIGOKING