Type what you have

Ingredients

• ✓ lime juice
• whole kernel corn
• cotija cheese
• mayonnaise
• butter
• red pepper
• cilantro

Instructions

1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Ingredients

• ✓ lime juice
• red onion
• olive oil
• watermelon
• cucumber
• feta cheese
• mint leaves

Instructions

1. 1 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.
2. 2 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss and serve.

By kateroo

Ingredients

• ✓ lime juice
• red onion
• watermelon
• cucumber
• feta cheese
• cilantro
• black pepper
• sea salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place red onion slices in a small bowl; pour over lime juice. Allow onions to marinate while assembling the salad.
3. 3 Gently combine watermelon, cucumber, feta cheese, and cilantro in a large bowl; season with black pepper.
4. 4 Toss watermelon salad with marinated onions and season with sea salt just before serving.
5. 5 Serve and enjoy!

By CHICA3578

Ingredients

• ✓ lime juice
• wood ear mushroom
• soy sauce
• sesame oil
• ginger
• palm sugar
• thai chile pepper
• cucumber
• sesame seed

Instructions

1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Ingredients

• ✓ lime juice
• watermelon
• red onion
• black olive
• feta cheese
• mint leaf
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine watermelon, red onion, olives, and feta cheese in a large bowl.
2. 2 Combine lime juice, mint, salt, and black pepper in a small bowl; whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated.
3. 3 Chill salad in the refrigerator until ready to serve.

By laurenholly2008

Ingredients

• ✓ lime juice
• pineapple
• cucumber
• green onion
• cilantro
• mint
• sweet chili sauce
• sesame oil
• lime
• fish sauce
• brown sugar

Instructions

1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Ingredients

• ✓ lime juice
• yogurt
• sour cream
• ketchup
• onion
• cilantro
• cumin
• chili powder
• garlic powder
• salt

Instructions

1. 1 Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

By bryan

Ingredients

• ✓ lime juice
• water
• quinoa
• cherry tomato
• cucumber
• red onion
• cumin
• salt
• pepper
• spinach
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Ingredients

• ✓ lime juice
• cabbage
• tomato
• red onion
• jalapeno pepper
• cilantro
• red wine vinegar
• chili powder
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Ingredients

• ✓ lime juice
• rotini pasta
• vegetable oil
• chili powder
• cumin
• salt
• garlic
• corn
• black bean
• green bell pepper
• red bell pepper
• cilantro
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Ingredients

• ✓ lime juice
• hot pepper sauce
• chili powder
• black pepper
• cumin
• salt
• white sugar
• garlic
• lemon juice
• cilantro
• red wine vinegar
• olive oil
• red onion
• corn kernel
• red bell pepper
• green bell pepper
• cannellini bean
• kidney bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ lime juice
• coconut milk
• cilantro
• green onion
• garlic
• ginger root
• fish sauce
• mahi mahi fillet

Instructions

1. 1 Heat a grill pan over medium heat.
2. 2 Stir coconut milk, 2 tablespoons each cilantro and green onions, lime juice, garlic, ginger, and fish sauce together in a saucepan; bring to a boil.
3. 3 Brush mahi mahi fillets with enough sauce to coat; place into the hot grill pan. Cook until fish flakes easily with a fork, about 7 minutes per side.
4. 4 While the fish is cooking, cook remaining sauce at a boil until slightly thickened, 3 to 4 minutes. Remove from the heat and keep warm until fish is done.
5. 5 Transfer fish to a serving platter. Drizzle warm sauce over top and garnish with remaining cilantro and green onions.

By Chris Denzer

Ingredients

• ✓ lime juice
• peanut
• canola oil
• sesame oil
• chili oil
• soy sauce
• white sugar
• chili garlic sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
3. 3 Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

By Lisa Combest

Ingredients

• ✓ lime juice
• egg white
• white sugar
• salt
• flake coconut
• cocoa powder

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
3. 3 Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

By wiley

Ingredients

• ✓ lime juice
• cilantro
• mint
• white sugar
• fish sauce
• green onion
• lemongrass
• sweet chili sauce
• steak fillet
• lettuce
• cucumber
• cherry tomato

Instructions

1. 1 Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4. 4 Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
5. 5 Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.

By Mick

Ingredients

• ✓ lime juice
• chicken
• vegetable oil
• coconut milk
• water
• ginger root
• fish sauce
• cayenne pepper
• turmeric
• green onion
• cilantro

Instructions

1. 1 Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. 2 In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
3. 3 Sprinkle with scallions and fresh cilantro and serve steaming hot.

By MARBALET

Ingredients

• ✓ lime juice
• coleslaw mix
• rice wine vinegar
• fish sauce
• sesame oil
• honey
• peanut
• salt
• pepper

Instructions

1. 1 Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

By TOPROCKMAN

Ingredients

• ✓ lime juice
• firm green mango
• purple onion
• red bell pepper
• cilantro
• fish sauce
• brown sugar
• peanut

Instructions

1. 1 Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
2. 2 Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

By abcgirl

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
• shrimp
• grapefruit
• red onion
• avocado
• fish sauce
• red chile pepper
• brown sugar
• cilantro

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool.
2. 2 Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.

By Swiss Phil

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
• basil leaves
• bamboo shoot
• coconut milk
• chicken broth
• eggplant
• basil
• green curry paste
• chicken tender
• garlic
• ginger
• brown sugar
• fish sauce
• onion
• olive oil
• jasmine rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
3. 3 Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

By Devin

Ingredients

• ✓ lime juice
• garlic
• green chile
• green bean
• unripe papaya
• tomato
• fish sauce
• palm sugar
• peanut

Instructions

1. 1 Combine garlic, chiles, and green beans in a mortar and pound roughly with the pestle. Add papaya and pound again to bruise the ingredients. Stir in fish sauce, lime juice, and sugar, then pound again. Add tomato and pound to combine. Stir in chopped peanuts and serve.

By Talia

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