INGREDIENTS

1 pound boneless, skinless chicken breasts, cut into 1/2-inch wide strips

Kosher salt

2 tablespoons vegetable oil

1/2 yellow onion, thinly sliced

1 red bell pepper, cut into 1/2-inch slices

6 ounces green beans, trimmed and cut into 2-inch pieces

1/4-inch cup Thaifusions Sweet Onion Chili Jam

1 Tbsp fish sauce

1/2 cup basil leaves, torn or roughly chopped

Cooked rice, for serving

DIRECTIONS

STIR-FRY CHICKEN: Season chicken with salt. Heat one tablespoon of oil in a wok or large skillet over medium-high heat until just smoking. Add chicken in a single layer and cook, undisturbed, until lightly browned on one side, about 1 minutes. Continue cooking, stirring constantly, until chicken is cooked through, about 1 minute more. Transfer chicken to a plate and set aside.

STIR-FRY VEGETABLES: Add remaining tablespoon of oil to wok. Add the onion and cook, stirring, until softened and browned in spots, about 3 minutes. Add the bell peppers and green beans and cook, stirring, until vegetables are crisp-tender, about 3 minutes more. 

SAUCE & SERVE: Whisk together Thaifusions Sweet Onion Chile Jam and fish sauce. Return chicken to wok along with chile jam mixture. Cook, stirring constantly, about 1 minute. Remove from heat, stir in basil and serve over rice. 

INGREDIENTS

1 pound large prawns, peeled and deveined

8 ounces rice stick noodles

1 jar (approximately 12-14 ounces) Thaifusions Curry Sauce of your

4 cups chicken or vegetable broth

Juice of 1 lime

Fresh cilantro leaves for garnish

Bean sprouts for garnish

Lime wedges for serving

DIRECTIONS

Prepare the Rice Stick Noodles: Soak the rice stick noodles in warm water according to package instructions until they are soft. Drain and set aside.

Prepare the Soup Base: In a large pot, combine the Thaifusions Curry Sauce, and chicken or vegetable broth.

Simmer the Soup: Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.

Add Prawns and Noodles: Gently add the prawns to the simmering soup and cook until they turn pink, which should take about 3-4 minutes.

Add the soaked and drained rice stick noodles to the pot and cook for another 2-3 minutes until heated through.

Season and Serve: Stir in the lime juice for a hint of citrusy brightness. Taste the soup and adjust the seasoning if needed.

Serve: Ladle the soup into bowls, making sure each serving has prawns and noodles. Garnish with fresh cilantro leaves and bean sprouts. Serve with lime wedges on the side for squeezing over the soup.

Enjoy your Thai Coconut Soup with Prawns and Rice Stick Noodles using Thaifusions Curry Sauce!

INGREDIENTS

12 oz jar of Thaifusions Red Curry

1 lb mixed seafood (shrimp, mussels, squid, etc.)

1 red bell pepper, chopped

1 zucchini, chopped

1 onion, chopped

2 cloves garlic, minced

1 tablespoon vegetable oil

3 cups vegetable broth

Fresh cilantro leaves for garnish

Cooked rice noodles

DIRECTIONS

Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant.

Add the chopped onion and cook until translucent.

Stir in the red curry sauce and let it cook for about 2 minutes to release its flavors.

Add the mixed seafood to the pot and cook until they start to turn opaque.

Pour in the vegetable broth and bring the mixture to a simmer.

Add the chopped red bell pepper and zucchini to the stew.

Let the stew simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to soften.

Taste and adjust the seasoning if needed.

Serve the Red Curry Seafood Stew over cooked rice noodles.

Garnish with fresh cilantro leaves before serving.

Enjoy your flavorful Red Curry Seafood Stew, a comforting and aromatic dish that’s perfect for a satisfying meal!

INGREDIENTS

1 pound large shrimp, peeled and deveined

2 tablespoons store-bought Thai curry sauce (like ThaiFusions Red Curry)

1 tablespoon vegetable oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

1 cup shredded cabbage

1 lime, cut into wedges

Fresh cilantro leaves for garnish

8 small corn or flour tortillas

DIRECTIONS

In a large bowl, toss the shrimp with Thaifusions curry sauce of your choice, until they are well coated. Let them marinate for about 10-15 minutes.

Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes per side or until they turn pink and opaque. Remove them from the skillet and set aside.

In the same skillet, add the sliced red and yellow bell peppers and red onion. Sauté for 3-4 minutes until they start to soften and char slightly.

Warm the tortillas in a dry skillet or microwave according to the package instructions.

To assemble the tacos, place a spoonful of the sautéed peppers and onions on each tortilla, followed by some shredded cabbage.

Top with the cooked shrimp and garnish with fresh cilantro leaves.

Serve the Thai shrimp tacos with lime wedges on the side for squeezing over the tacos.

Enjoy your delicious Thai-inspired shrimp tacos!

INGREDIENTS

4 salmon fillets

1 lb prawns

1 lb mussels

1 jar of Thaifusions Curry Sauce of your choice

1 red bell pepper, thinly sliced

1 onion, thinly sliced

2 cloves garlic, minced

1 tablespoon vegetable oil

Fresh cilantro for garnish

Cooked jasmine rice for serving

DIRECTIONS

Preheat your oven to 375°F (190°C).

In a large oven-safe pan, heat the vegetable oil over medium heat. Add the sliced onions and red bell pepper and sauté until they begin to soften.

Add the minced garlic and cook for another minute or until fragrant.

Place the salmon fillets in the pan, skin side down, and pour the Thaifusions Curry Sauce over the salmon.

Add the prawns and mussels to the pan, distributing them evenly.

Transfer the pan to the preheated oven and bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily.

Remove the pan from the oven, garnish with fresh cilantro, and serve the Thai curry salmon, prawns, and mussels over jasmine rice.

Enjoy your oven-baked Thai curry salmon with a delightful mix of flavors and textures. Feel free to adjust the spice level by adding more or less curry sauce to suit your taste. Enjoy your homemade Thai-inspired seafood dish!

INGREDIENTS

2 pounds of fresh mussels, cleaned and debreaded

1 jar of Thaifusions Green Curry Sauce

1 small onion, finely chopped

2 cloves of garlic, minced

1 tablespoon of vegetable oil

Fresh cilantro leaves for garnish

Lime wedges for serving

Crusty bread

DIRECTIONS

Heat the vegetable oil in a large, deep skillet or pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the entire jar of Thaifusions Green Curry Sauce to the skillet. Stir well to combine with the onions and garlic.

Carefully add the cleaned mussels to the skillet. Stir them into the sauce so they are well coated.

Cover the skillet and let the mussels steam for about 5-7 minutes, or until they have opened. Discard any mussels that do not open.

Once the mussels have opened, remove the skillet from the heat.

Serve the steamed mussels and green curry sauce in bowls, garnished with fresh cilantro leaves, lime wedges for squeezing over the mussels and crusty bread.

Enjoy your Steamed Thaifusions Green Curry Mussels!

INGREDIENTS

Thaifusions Mango Ginger BBQ Sauce

Rice noodles

Protein of your choice (shrimp, chicken, tofu, etc.)

Vegetables (bean sprouts, red bell pepper, green onions)

Chopped peanuts

Lime wedges

Vegetable oil

Garlic

Eggs

DIRECTIONS

Cook your protein in a wok or pan with some vegetable oil until it's cooked through. Set it aside.

In the same pan, add more oil if needed and sauté minced garlic.

Add chopped vegetables and stir-fry until they’re slightly tender.

Push the veggies to the side of the pan and scramble eggs in the other side.

Cook the rice noodles according to the package instructions.

Combine the cooked protein, noodles, and scrambled eggs with the sautéed vegetables.

Add Thaifusions Mango Ginger BBQ sauce to the pan. Start with a few tablespoons and adjust to your taste.

Toss everything together until it’s well coated with the sauce.

Serve hot, garnished with chopped peanuts and lime wedges.

Enjoy your unique Mango Ginger BBQ Pad Thai! Adjust the sauce quantity to your liking for the desired flavor profile.

INGREDIENTS

Flour tortillas (burrito-sized)

Cooked chicken, tofu, or shrimp (your choice)

Thaifusions Peanut Sauce

Cooked jasmine rice

Sliced cucumber

Sliced bell peppers (red, yellow, or green)

Fresh cilantro leaves

Sliced red onion

Chopped peanuts (optional for extra crunch)

DIRECTIONS

Start by heating the flour tortillas in a dry skillet or microwave until warm and pliable.

Lay out each tortilla, and in the center, add a layer of cooked jasmine rice.

Next, add your choice of cooked protein (chicken, tofu, or shrimp) on top of the rice.

Drizzle a generous amount of Thaifusions Peanut Sauce over the protein.

Add slices of cucumber, bell peppers, and red onion for freshness and crunch.

Sprinkle fresh cilantro leaves over the veggies for a burst of flavor.

If you like some extra crunch, sprinkle chopped peanuts over the cilantro.

Fold in the sides of the tortilla and then roll it up tightly from the bottom, creating a burrito shape.

Serve your Thai burrito with some additional Thaifusions Peanut Sauce for dipping, if desired.

Enjoy your homemade Thai burrito with the delicious Thaifusions Peanut Sauce!

INGREDIENTS

8 oz (about 225g) of your favorite noodles (rice noodles or linguine work well)

1 cup of shredded carrots

1 cup of thinly sliced red bell pepper

1 cup of cucumber, thinly sliced

1/2 cup of fresh cilantro leaves, chopped

1/4 cup of chopped green onions

1/4 cup of roasted peanuts, chopped

Thaifusions Peanut Sauce (use as much as you prefer for desired flavor)

DIRECTIONS

Cook the noodles according to the package instructions until they are al dente. Drain and rinse them with cold water to stop the cooking process. Set aside.

In a large bowl, combine the cooked noodles, shredded carrots, sliced red bell pepper, cucumber, chopped cilantro, and green onions.

3. Pour Thaifusions Peanut Sauce over the salad mixture. Start with a few tablespoons and add more to taste. Toss everything together until the salad is well coated with the peanut sauce.

4. Garnish the salad with chopped roasted peanuts for added crunch and flavor.

5. Serve the Thai Peanut Noodle Salad immediately, or refrigerate it for a couple of hours to let the flavors meld together. It can be enjoyed cold or at room temperature. Feel free to adjust the ingredients and peanut sauce quantity to suit your preferences.

Enjoy your delicious Thaifusions Peanut Noodle Salad!

INGREDIENTS

2 slices of your favorite bread (such as sourdough or ciabatta)

2-3 tablespoons of Thaifusions Sweet Onion Chili Jam

2 slices of your preferred cheese (e.g., white cheddar, Swiss, or provolone)

Butter or margarine for spreading

Optional: Additional ingredients like cooked bacon, avocado slices, or spinach leaves for extra flavor and texture.

DIRECTIONS

Preheat a skillet or frying pan over medium heat.

Butter one side of each slice of bread. This will be the outside of your sandwich.

Place one slice of bread, buttered side down, into the preheated skillet.

Spread the Thaifusions Sweet Onion Chili Jam on the non-buttered side of the bread in the skillet.

Layer your cheese slices on top of the jam.

If you’re adding any extra ingredients like bacon, avocado, or spinach, now's the time to do it.

Place the second slice of bread, buttered side up, on top of the cheese and other ingredients.

Allow the sandwich to cook for 2-4 minutes on each side, or until the bread is golden brown and the cheese has melted.

Carefully flip the sandwich using a spatula and cook the other side until it is golden brown and the cheese is fully melted.

Remove the grilled cheese sandwich from the skillet, let it cool for a moment, and then slice it in half if desired.

Serve your Thaifusions Sweet Onion Chili Jam grilled cheese sandwich while it’s still warm and enjoy!