The first time I had Thai food, I was a junior in high school and had stumbled into a little Thai restaurant along the streets of Manhattan. I was instantly hooked. Fortunately, my college friends shared the same affinity for curry, satay and rice noodles. Never, however, did I think that I could ever make Thai food at home.
That was until about 2 years ago, when I made my first batch of red curry using Thai Kitchen Red Curry Paste and Coconut Milk. It was alarmingly easy to make, and since then I’ve eagerly awaited news from Thai Kitchen about the latest additions to their product line. Most recently, I had the pleasure to try their new Stir-Fry Rice Noodles – Brown, Red and Purple Corn – before they even hit the shelves (every job has its perks, right?).
Over the past week and a half, I have been learning even more about gluten-free Thai products thanks to our 1 Ingredient, 5 Ways campaign and giveaway. We have already featured five gluten-free ingredients, along with five recipe recommendations for each. On Friday, we’ll feature one more.
In the spirit of this campaign, I’d like to share how I incorporate these top Thai ingredients into gluten-free cooking:
Coconut Milk: I’ve written before about how versatile this ingredient is, and I truly do keep a can in my pantry at all times. I’ve used coconut milk to make rice pudding, to give a blah vegetable soup instant creaminess and to make my iced coffees just a little exotic and indulgent. My latest use has been splashing it into a bowl of cooked millet along with a spoonful of peanut butter. Heat for 30 seconds – breakfast done!
Red Curry Paste: Don’t be deceived when you see the recipe only call for a tablespoon. That little dollop packs tons of flavor. I usually just follow the recipe on the jar, but I’ve ventured out and added a bit of curry paste here and there to soups and dips.
Stir-Fry Noodles: As I noted in our June e-newsletter, the standout feature for these new noodles is the fact that servings are individually wrapped. That means, the noodles stay safely sealed until you’re ready to use them, and you can cook as much or as little as you want. I go the obvious route and serve these with stir-fried vegetables.
Spicy Thai Chili Sauce: I’ve been a fan of this product since I tested out a variety of Thai Kitchen’s gluten-free sauces last year. It’s become my experimental go-to, as in “let’s add some and see what happens.” For the most part, it’s wound up successful.
Fish Sauce: I still am mystified by this ingredient. It’s salty, but salty in the way that brings out the sweetness in other foods. Whatever it does, it somehow turns my dishes from “almost right” to “just perfect.” You don’t need a lot, but trust me: It makes a difference.
Green Curry Paste: This is the final ingredient we’ll be featuring this week. (Check 1 Ingredient, 5 Ways on Friday for recipe ideas!) Confession: This is the one product I have yet to try. Rest assured, as a fan of spicy foods, I’m determined to add a mean batch of Green Curry Vegetables to my repertoire. And let’s be honest, it’s pretty much the easiest recipe out there.
Have you used any of these gluten-free Thai products in your cooking? What did you make? Tell us on our Facebook page for a chance to win a Thai Kitchen giveaway!