Seafood

R E C I P E S

QUALITY FOODS SINCE 1923 ATA S T E O F T H A I . C O M

Baked Peanut Fish Fillets

This is a great alternative to fried fish.

Grilled Salmon with Peanut Sauce

The sweet and mildly spicy flavors of A Taste of Thai Peanut Sauce Mix nicely balance the stronger flavor of salmon.

Seafood with Limeade Pad Thai Marinade

The complex and pleasing flavors in this tasty marinade are mixed up in less than 5 minutes. Its perfect for seafood, pork or chicken.

Thai Salmon Baked In Foil

This delightful recipe is easy, healthy and with almost no cleanup.

Mussels in Red Curry Sauce

For a great self-serve appetizer, serve mussels with a basket of crusty bread pieces on the side.

Curried Tilapia with Peppers

The perfect curry for fish lovers.

Red Curry Scallops with Pineapple

Pineapple adds perfect sweetness to A Taste of Thai Red Curry Paste. Serve over A Taste of Thai Jasmine Rice.

Grilled Salmon with Pad Thai Sauce

A Taste of Thai Pad Thai Sauce makes a delectable glaze for grilled salmon.

Deviled Crab
The savory flavors in our A Taste of Thai Garlic Chili Pepper Sauce make this crab dish a unique treat for any occasion.

Sweet-Hot Red Curry Shrimp

This easy recipe makes a deep and beautiful glaze that can double as a dipping sauce. Its delightfully spicy, with just the right amount of heat with sweet.

SEAFOOD

A TA S T E O F T H A I

R O

A TASTE OF THAI A Taste of Thai is a line of authentic Thai products, including: seasonings, sauces, coconut milks, curry pastes and rice products imported direct from Thailand. All products are gluten-free and are delicious! Thank you.

atasteofthai.com

QUALITY FOODS SINCE 1923

Odense Quality baking ingredients imported from Denmark. Odense Almond Paste adds rich flavor to some of your favorite recipes. Odense Marzipan taps your creative side and lets you decorate for all occasions. odense.com

Notta Pasta These delicious noodles, made from rice, better absorb the flavors of the sauces and seasonings used in your favorite dishes! And, theyre gluten free. nottapasta.com

SEAFOOD

A TA S T E O F T H A I

Baked Peanut Fish Fillets

This is a great alternative to fried fish.

YIELD

DIRECTIONS

4 Servings
TIME

20 Minutes
INGREDIENTS

2 lbs fish fillets 1-3.5 oz box A Taste of Thai Peanut Sauce Mix

1. Preheat oven to 375F. 2. Coat fish with Peanut Sauce Mix, both inner envelopes. 3. Place in pan and sprinkle any leftover Peanut Sauce Mix over top of fish. 4. Bake until fish is cooked through, about 20 minutes, depending on thickness of fish.

SEAFOOD

A TA S T E O F T H A I

Grilled Salmon with Peanut Sauce

The sweet and mildly spicy flavors of A Taste of Thai Peanut Sauce Mix nicely balance the stronger flavor of salmon.

YIELD

DIRECTIONS

4 servings
TIME

12-15 minutes
INGREDIENTS

Oil for brushing skin and grill 4-(6-8 oz) salmon fillets*, skin on (uniform thickness) 1-13.5 oz can A Taste of Thai Coconut Milk 1-3.5 oz box A Taste of Thai Peanut Sauce Mix 1 lime, cut into 4 pieces 4 tablespoons chopped peanuts 4 tablespoons chopped basil *Striped bass, red fish (croaker) or snapper can be substituted for salmon.

1. Preheat grill to medium (325-350 F). 2. When grill is ready, oil salmon skin and grill grates for easy release. Place fillet skin side down on grill and cover. Cook 12-15 minutes (depending on thickness of fillet) or until fish is cooked through, but still moist. 3. While the fish is cooking, make the peanut sauce by combining Peanut Sauce Mix, both inner envelopes, and Coconut Milk in a medium saucepan. Cook according to directions on Peanut Sauce Mix box. 4. Pour some peanut sauce on a serving platter (or plates), and place cooked fish on top. Pour 1/4 cup of peanut sauce over each fillet and squeeze lime wedges over each. 5. Sprinkle with chopped peanuts and basil. Pour any leftover peanut sauce in a bowl, and serve on the side. This dish goes particularly well with a side of A Taste of Thai Jasmine Rice and a Thai Cucumber Salad.

SEAFOOD

A TA S T E O F T H A I

Mussels in Red Curry Sauce

For a great self-serve appetizer, serve mussels with a basket of crusty bread pieces on the side.

YIELD

DIRECTIONS

10 appetizers (about 4 mussels each)

TIME

45 minutes
INGREDIENTS

2 tablespoons vegetable oil 1 medium onion or 3 shallots, chopped 1 tablespoon A Taste of Thai Red Curry Paste 1-13.5 oz can A Taste of Thai Coconut Milk or Lite Coconut Milk 2 tablespoons lime juice 2 tablespoons brown sugar 1 tablespoon A Taste of Thai Fish Sauce, or salt to taste 1 large tomato, chopped 2 lbs mussels, scrubbed & de-bearded Garnish: chopped cilantro, lime wedges
TOOLS & EQUIPMENT

1. Heat oil in skillet over medium-high heat. Add onion and briefly saut. 2. Add Curry Paste and stir until bubbling and onions are soft. 3. Add the Coconut Milk, lime juice, brown sugar, Fish Sauce, and tomato. Mix well and bring to a boil. 4. Add the mussels and cover. Steam until the mussels open and are tender. Pour into a large serving bowl and garnish with cilantro and lime wedges.

Large skillet with cover

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A TA S T E O F T H A I

Red Curry Scallops with Pineapple

Pineapple adds perfect sweetness to A Taste of Thai Red Curry Paste. Serve over A Taste of Thai Jasmine Rice.

YIELD

DIRECTIONS

4 Servings
TIME

10 minutes to assemble 15-20 minutes to cook Total time: 25-30 minutes

INGREDIENTS

1 tablespoon A Taste of Thai Red Curry Paste 1-13.5 oz can A Taste of Thai Coconut Milk, divided 2 tablespoons A Taste of Thai Fish Sauce 2 tablespoons sugar 1/4 cup lemon juice 1/4 cup rice vinegar 1 1/2 lbs sea or bay scallops 1-16 oz can pineapple chunks, drained 1/2 lb sugar snap peas 1 red bell pepper, thinly sliced Cooked A Taste of Thai Jasmine Rice Optional: chopped cilantro

1. In a large skillet over medium heat, combine Red Curry Paste with 1/2 can Coconut Milk. Stir until dissolved. 2. Add remaining coconut milk, Fish Sauce, sugar, lemon juice and vinegar. Bring to a boil and cook 2 minutes. 3. Add scallops and pineapple. Simmer until scallops are cooked (opaque), about 3-5 minutes. Check bay scallops sooner. Transfer scallops and pineapple to a bowl and cover. 4. Add peas and pepper. Simmer until tendercrisp. Add scallops and accumulated juices. Serve over rice with chopped cilantro, if desired.
TEST KITCHEN TIP:

For a deeper, more concentrated curry, strain sauce into another skillet and boil until thickened. Add strainer contents to sauce, stir and serve.

SEAFOOD

A TA S T E O F T H A I

Deviled Crab
The savory flavors in our A Taste of Thai Garlic Chili Pepper Sauce make this crab dish a unique treat for any occasion.

YIELD

DIRECTIONS

3 1/3 cups of filling

TIME

10 minutes to assemble 25 minutes to bake Total time: 35 minutes

INGREDIENTS

1/2 cup clam juice 1/4 cup A Taste of Thai Garlic Chili Pepper Sauce 1 egg 1 lb lump crabmeat, flaked 1 cup garlic herb dry bread crumbs 1/2 cup grated Parmesan cheese, divided 2 tablespoons butter, melted Optional: lemon wedges and chopped parsley
TOOLS & EQUIPMENT

1. Preheat oven to 350F. 2. Whisk clam juice, Garlic Chili Pepper Sauce and egg until mixed. Add crabmeat, bread crumbs and 1/4 cup of Parmesan cheese. Mix well. 3. Butter quart dish or shells and fill with crab mixture. Lightly butter tops and sprinkle with remaining cheese. 4. Bake 25 minutes or until top is golden brown. Serve with lemon wedges and sprinkle with parsley if desired.

1-quart baking dish or scallop shells

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A TA S T E O F T H A I

Seafood with Limeade Pad Thai Marinade

The complex and pleasing flavors in this tasty marinade are mixed up in less than 5 minutes. Its perfect for seafood, pork or chicken.

YIELD

1 cup
TIME

DIRECTIONS

To marinate: 5 minutes to mix marinade 2 hours to marinate To cook: Shrimp 1-2 minutes per side Scallops 2-3 minutes per side Meat 4-5 minutes per side
INGREDIENTS

Marinade: 1-3.25 fl oz box A Taste of Thai Pad Thai Sauce 1/2 cup frozen limeade concentrate, thawed 1 tablespoon grated or finely minced fresh ginger Seafood or Meat Selections: 1 1/2 lbs large scallops or (raw) shrimp, peeled and deveined 1 1/2 lbs pork loin or chicken breast, cut into 1/4 thick slices *Optional garnish: Chopped peanuts, basil or cilantro
TOOLS & EQUIPMENT

1. Combine Pad Thai Sauce, limeade and ginger in a medium bowl. Add seafood or meat of choice. Mix to make sure all ingredients are covered with marinade. Marinate for 2 hours in the refrigerator. 2. Drain seafood or meat and reserve marinade. Thread shrimp or meat on single skewers and scallops on double skewers for easy turning. Keep shrimp and scallops on separate skewers because they have different cooking times. Using a medium high heat, grill or broil; turning shrimp 1-2 minutes (when it turns pink), scallops 2-3 minutes, and meat 4-5 minutes on each side. 3. While seafood or meat is grilling, pour marinade into small saucepan. Bring to a boil over a medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken. Serve cooked marinade as a dipping sauce. Garnish with chopped peanuts, basil or cilantro if desired.

Skewers, bamboo or metal If using bamboo skewers soak in hot water for 1 hour before grilling.

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A TA S T E O F T H A I

Thai Salmon Baked In Foil

This delightful recipe is easy, healthy and with almost no cleanup.

YIELD

Serves 4
TIME

DIRECTIONS

10 minutes to assemble 30-35 minutes to bake Total Time: 40-45 minutes

INGREDIENTS

1 large onion, sliced 2 tomatoes, sliced 1 1/2 lb salmon fillet 1/4 cup A Taste of Thai Sweet Red Chili Sauce 1 cup loosely packed basil leaves

1. Preheat oven to 400 F. Make a large double thickness of foil and lay over baking sheet. 2. Place a layer of onions in center. 3. Place most of the sliced tomatoes atop the onions. 4. Put on the salmon fillet, skin side down. 5. Pour Sweet Red Chili Sauce over salmon. 6. Pile fresh basil leaves atop the salmon. 7. Put the remaining tomato slices atop the basil. 8. Fold the foil lengthwise and roll foil down to seal top. 9. Roll up ends of foil to complete the seal. 10. Bake 30-35 minutes or until opaque and flakes with fork.
TIP

In the summer, forget the oven and cook on the grill.

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A TA S T E O F T H A I

Curried Tilapia with Peppers

The perfect curry for fish lovers.

YIELD

DIRECTIONS

4 servings
TIME

20 minutes
INGREDIENTS

1 tablespoon olive oil 1 large onion, sliced 2 bell peppers (1 red and 1 green), sliced 1 tablespoon A Taste of Thai Fish Sauce, or salt to taste 1 tablespoon A Taste of Thai Red Curry Paste 1-13.5 oz can A Taste of Thai Coconut Milk Salt and pepper 4 tilapia fillets, equal in size Garnish: 1 lime, quartered 1/4 cup chopped cilantro

1. Heat oil in large skillet over a medium high heat. Add onions and peppers. Stir fry until tender-crisp. 2. Add Fish Sauce and Curry Paste to vegetables. Cook, stirring constantly, until Curry Paste is dissolved. Pour in Coconut Milk and bring to a boil. 3. Salt and pepper tilapia on both sides (to taste) and place in pan. Spoon vegetables and sauce on top of fish. Turn heat down to an active simmer. Cook 2-4 minutes on each side, depending on thickness. Fish is done when its opaque all the way through and flakes easily with a fork. 4. Serve immediately with lime and cilantro. This dish goes especially well with a side of A Taste of Thai Jasmine Rice or Rice Noodles.

SEAFOOD

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A TA S T E O F T H A I

Grilled Salmon with Pad Thai Sauce

A Taste of Thai Pad Thai Sauce makes a delectable glaze for grilled salmon.

YIELD

DIRECTIONS

4 servings
TIME

30 minutes to marinate 12-15 minutes to grill (depending on thickness of fillet)

INGREDIENTS

1-3.25 fl oz box A Taste of Thai Pad Thai Sauce Salt and pepper 1 1/4 lbs salmon fillet with skin

1. Lay salmon skin side down on a plate. Salt and pepper flesh side. Cover skinless side of salmon with Pad Thai Sauce. Refrigerate for 30 minutes. 2. Set grill on med-high. Oil grill grates to prevent sticking. 3. Transfer fish skin side down to grill. Spoon any Pad Thai Sauce from plate to top of fish. Turn heat down to low and close grill cover, this will enable fish to cook from top as well as bottom. 4. Cook until skin is dark and very crisp. Slide a piece of aluminum foil under fish if skin starts to burn before fish is cooked. Cook for 12 to 15 minutes or until fish is done (flakes easily with a fork but is still moist).

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A TA S T E O F T H A I

Sweet-Hot Red Curry Shrimp

This easy recipe makes a deep and beautiful glaze that can double as a dipping sauce. Its delightfully spicy, with just the right amount of heat with sweet.

YIELD

DIRECTIONS

4 servings
TIME

25 minutes to assemble 1 hour to marinate (or more) 3-6 minutes to grill

INGREDIENTS

1 tablespoon A Taste of Thai Red Curry Paste 1/2 cup brown sugar 1 teaspoon each: onion powder, garlic powder, dried basil 1/2 cup A Taste of Thai Coconut Milk 1 lb extra large shrimp or 16-21 count Optional: chopped cilantro

1. Add to a medium sauce pan Red Curry Paste, sugar, onion powder, garlic powder, basil and coconut milk. Simmer until curry is dissolved and ingredients are mixed. Cool in the refrigerator. 2. While sauce is cooling, peel and devein shrimp. Pour half of red curry sauce over shrimp and marinate one hour. Reserve remaining sauce. 3. Preheat grill to medium high. Thread shrimp onto skewers head to tail (lengthwise). Grill each side for 2-3 minutes or until opaque. Serve remaining sauce for dipping. If desired, garnish with chopped cilantro.

TOOLS & EQUIPMENT

Bamboo* or metal skewers *If using bamboo skewers soak in hot water 1 hour before using.

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A TA S T E O F T H A I

QUALITY FOODS SINCE 1923

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