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Thai Kitchen Recipes

Tenille Lafontaine Wicked Thai Coconut Chili

There’s no comfort food quite like chilli because there are so many ways you can literally spice it up. This version utilizes coconut milk in place of tomato sauce and red curry paste in place of chili powder.



  • Cook Time:50 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium
6

Ingredients:

1 lb (500 g) ground beef

2 tsp (10 mL) Thai Kitchen Red Curry Paste

1 tsp (5 mL) Club House Dehydrated Minced Garlic

2 cans (400 mL each) Thai Kitchen Premium Coconut Milk

½ cup (125 mL) diced carrots

½ cup (125 mL) diced celery

1 tbsp (15 mL) green onion

¼ package Thai Kitchen Thin Rice Noodles

Cilantro, to garnish

Directions:

Brown ground beef over high heat, drain fat if necessary. Reduce heat to medium-low and mix in Thai Kitchen Red Curry Paste and Club House Dehydrated Minced Garlic.

Add Thai Kitchen Premium Coconut Milk and mix well.

Add carrots, celery and green onion. Cover and simmer on medium-low for 30 minutes.

Add ¼ package dry Thai Kitchen Thin Rice Noodles, mix well, cover and simmer for another 10 minutes.

Serve garnished with cilantro.

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