Type what you have

Ingredients

• ✓ sugar
• lemon
• thai basil
• vodka
• ice cube

Instructions

1. 1 Place 2 lemon wedges, 4 Thai basil leaves, and sugar in a cocktail shaker and mash well with a cocktail muddler. Pour in vodka and ice cubes; cover and shake until the outside of the shaker has frosted, about 45 seconds. Strain into 2 chilled martini glasses and garnish each with 1 lemon wedge and 1 Thai basil leaf.

By Marilyn Schlossbach

Ingredients

• ✓ sugar
• water
• white vinegar
• salt
• bird's eye chile
• garlic

Instructions

1. 1 Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

By Toi

Ingredients

• ✓ sugar
• ✓ sugar
• glutinous white rice
• coconut milk
• cornstarch
• salt
• mango

Instructions

1. 1 Cover rice with several inches of fresh water in a microwave-safe bowl; let stand for 30 minutes. Drain off water so rice is covered by 1/4 inch of water.
2. 2 Microwave rice, covered, on High until water is mostly absorbed but rice is still wet, about 10 minutes; stir and cook until almost dry, 4 minutes more.
3. 3 Combine 1/2 coconut milk and 1 cup sugar in a bowl, stirring until sugar dissolved. Pour over rice; stir until rice coated. Cover and let rice stand at room temperature for 20 minutes.
4. 4 Pour remaining 1/2 can coconut milk into a saucepan; whisk in remaining 1 tablespoon sugar, cornstarch, and salt until smooth. Bring mixture to a simmer over medium heat, whisking constantly; simmer until thickened, about 2 minutes. Remove from heat; cool.
5. 5 Scoop rice into individual serving bowls; top each serving with about 2 tablespoons coconut sauce and several mango pieces.

By u812gosh

Ingredients

• ✓ sugar
• banana
• coconut milk
• salt
• coconut cream

Instructions

1. 1 Bring coconut milk to a boil in a pot. Add bananas and cook until tender, about 15 minutes. Stir in sugar and salt until dissolved, then stir in coconut cream. Remove from the heat and serve hot.

By wiley

Ingredients

• ✓ sugar
• jasmine rice
• coconut milk
• water
• salt
• coconut oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.
3. 3 Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.
4. 4 Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.
5. 5 Enjoy!

By SILVREZS

Ingredients

• ✓ sugar
• ✓ sugar
• water
• short-grain white rice
• coconut milk
• salt
• tapioca starch
• mango
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
3. 3 While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
4. 4 Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
5. 5 Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
6. 6 Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.
7. 7 Sprinkle with sesame seeds.

By Michelle

Ingredients

• ✓ sugar
• chile pepper
• salt
• soy sauce
• lemon
• tomato
• apple
• peanut

Instructions

1. 1 In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.

By Serena Liew

Ingredients

• ✓ sugar
• rice noodle
• broccoli
• vegetable oil
• garlic
• rib-eye steak
• water
• cornstarch
• oyster sauce
• soy sauce
• fish sauce
• salt
• black pepper
• egg

Instructions

1. 1 Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
2. 2 Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
3. 3 Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
4. 4 Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

By Lynda Q

Ingredients

• ✓ sugar
• vegetable oil
• garlic
• clam
• nam prik pao
• fish sauce
• red chile
• holy basil

Instructions

1. 1 Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
2. 2 Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
3. 3 Mix basil into clam mixture and cook until wilted, about 1 minute.

By Toi

Ingredients

• ✓ sugar
• garlic
• tapioca flour
• fish sauce
• soy sauce
• white pepper
• vegetable oil
• prawn

Instructions

1. 1 Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.
2. 2 Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

By Toi

Ingredients

• ✓ sugar
• water
• thai tea leaves
• vanilla extract
• cardamom pod
• clove
• cinnamon
• half-and-half
• ice

Instructions

1. 1 Bring water to a boil in a saucepan. Stir in tea leaves, vanilla extract, cardamom, cloves, and cinnamon. Cover and remove from the heat. Let steep for 15 minutes.
2. 2 Pour tea through a fine mesh strainer; discard tea leaves. Add sugar and stir until dissolved. Cover and chill in the refrigerator for 2 hours.
3. 3 Fill glasses with crushed ice. Pour tea into glasses and top with half-and-half.

By Gigi

Ingredients

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

• ✓ sugar
• cilantro
• garlic
• red hot chile pepper
• turmeric
• curry powder
• salt
• fish sauce
• chicken
• coconut milk

Instructions

1. 1 Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. 2 Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. 3 Preheat grill for high heat.
4. 4 Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

By Skye

Ingredients

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

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

• ✓ sugar
• chicken breast
• salt
• black pepper
• vegetable oil
• curry powder
• onion
• garlic
• tomato
• coconut milk
• tomato sauce

Instructions

1. 1 Season chicken pieces with salt and pepper; set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.

By ROMA

Ingredients

• ✓ sugar
• bamboo shoot
• corn oil
• green curry paste
• pork
• coconut milk
• red bell pepper
• salt
• makrut lime leaf
• fish sauce
• thai basil

Instructions

1. 1 Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
2. 2 Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat, and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper.
3. 3 Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

By Toi

Ingredients

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

• ✓ sugar
• ✓ sugar
• rice noodle
• olive oil
• garlic
• soy sauce
• olive oil
• garlic
• pork
• serrano pepper
• basil leaves
• soy sauce
• salt
• bean sprout

Instructions

1. 1 Place dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain noodles and set aside.
2. 2 Heat 1 1/2 teaspoons olive oil in a wok or large skillet over low heat. Cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in soaked noodles, 1/2 teaspoon thick soy sauce, and 2 teaspoons sugar. Cook and stir until noodles have absorbed soy sauce and turned brown, about 3 minutes. Remove noodles from the skillet.
3. 3 Heat remaining 1 1/2 teaspoons olive oil in the wok over low heat; stir in remaining 2 minced garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return noodles to the wok and stir in bean sprouts. Cook and stir until heated through, about 5 more minutes.

By Deborah B

Ingredients

• ✓ sugar
• tomato
• green bean
• cucumber
• papaya
• garlic
• thai chile
• lemon
• lime
• fish sauce
• peanut
• cilantro

Instructions

1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy

Ingredients

• ✓ sugar
• peanut
• thai chile
• garlic
• shrimp
• lime
• fish sauce
• papaya
• cherry tomato
• carrot
• green bean
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
2. 2 Toast in the preheated oven until fragrant and golden, 7 to 8 minutes. Cool for 5 minutes.
3. 3 Grind peanuts, Thai chiles, garlic, dried shrimp, and sugar in a mortar and pestle, or food processor; stir in lime juice and fish sauce.
4. 4 Toss papaya, tomatoes, carrot, and green beans with peanut dressing; season with salt and black pepper.

By Ms Tea

Ingredients

• ✓ sugar
• rice noodle
• butter
• chicken breast
• vegetable oil
• egg
• fish sauce
• white wine vinegar
• red pepper
• bean sprout
• green onion
• peanut
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
3. 3 Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
4. 4 Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
5. 5 Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
6. 6 Stir bean sprouts into wok and cook for 3 minutes.
7. 7 Serve topped with green onions, crushed peanuts, and a wedge of lemon.

By April

Ingredients

• ✓ sugar
• lemongrass
• shrimp
• water
• makrut lime leaf
• galangal
• bird's eye chile
• fish sauce
• lime
• hot chile paste
• tom yum soup paste
• button mushroom
• straw mushroom

Instructions

1. 1 Trim lemongrass and cut into matchstick-sized pieces.
2. 2 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
3. 3 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
4. 4 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.

By Michelle Chen

Ingredients

• ✓ sugar
• oyster sauce
• fish sauce
• peanut oil
• garlic
• serrano pepper
• chicken breast
• red bell pepper
• onion
• jasmine rice
• thai basil
• cucumber
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
3. 3 Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
4. 4 Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.
5. 5 Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.
6. 6 Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.

By ErinInVegas

Ingredients

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

• ✓ sugar
• canola oil
• yellow onion
• yellow bell pepper
• ketchup
• oyster sauce
• soy sauce
• chicken broth
• garlic chile paste
• chicken breast
• zucchini
• yellow squash
• broccoli
• mushroom
• cashew nut

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

By FAIRBORN

Ingredients

• ✓ sugar
• chicken stock
• lemongrass
• galangal
• cilantro
• green onion
• makrut lime leaf
• chicken breast
• fish sauce
• red pepper flakes
• coconut milk
• shiitake mushroom
• cremini mushroom

Instructions

1. 1 Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and lime leaves. Stir, reduce heat, and simmer for 5 minutes.
2. 2 Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.

By Andrew Liu

Ingredients

• ✓ sugar
• vegetable broth
• shrimp
• lime
• thai chile pepper
• lemongrass
• ginger root
• tom yum paste
• fish sauce
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ sugar
• water
• jasmine rice
• salt
• chicken breast
• soy sauce
• water
• coconut milk
• curry powder
• mango
• clover sprout
• cashew
• cilantro
• green onion

Instructions

1. 1 Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
2. 2 Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
3. 3 Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
4. 4 Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.

By live2eat

Ingredients

• ✓ sugar
• chicken broth
• oyster sauce
• soy sauce
• fish sauce
• brown sugar
• vegetable oil
• chicken thigh
• shallot
• garlic
• thai chili
• serrano pepper
• hot pepper
• basil
• rice

Instructions

1. 1 Gather ingredients.
2. 2 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
3. 3 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
4. 4 Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
5. 5 Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
6. 6 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
7. 7 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ sugar
• pad thai rice noodle
• tamarind paste
• water
• ketchup
• lime
• soy sauce
• chili paste
• vegetable oil
• firm tofu
• garlic
• egg
• bean sprout
• peanut
• green onion

Instructions

1. 1 Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. 2 Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. 3 Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

By FULLYRECLINED