We make fresh foods, and desserts on the weekend. The menu varies from week to week. Our usual menu item is Fresh Vietnamese Spring Rolls with Peanut sauce. We try to cook dishes that consists of ingredients we carry at our store, so don't hesitate and ask for the recipe. We want you, our customers, to try the products we sell and get familiar with the different ways to use it.
Chicken Panang Curry
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1 4oz can of Maesri Panang Curry Paste
3 cups of coconut milk
1 1/2 lbs of sliced chicken breast (or your favorite meat or tofu)
2 tablespoon Fish Sauce
2 small green bell peppers cut into strips
Optional: finely sliced kaffir leaves and sliced thai chili for garnish
In a sauce pan, emptly 1 can of Maesri Panang Curry Paste and stir w. 1 cup of coconut milk for 5 minutes. Then, put in Bell Peppers, sliced Chicken, 2 tablespoon of fish sauce and the remainder of the coconut milk into the pan until the Chicken and the Bell Peppers are cooked.
Garnish w/ finely shredded Kaffir leaves and sliced thai Chili. Basil can also be added as a garnish.
Served over steam rice and enjoy! |
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