Recipes

1 tablespoon canola oil

2 cloves garlic, sliced

3 tablespoons sliced gingerroot

1 serrano pepper or red Thai chili pepper, sliced

½ cup chopped green onion

2 cups vegetable broth

1 (13.5-ounce) can coconut milk

½ cup HOUSE OF TSANG® Green Thai Curry Sauce

*1/2 pound chopped chicken breast, 1/2 pound uncooked shrimp or 11/2 pounds mussels

2 tablespoons fresh lime juice

¼ cup chopped fresh basil leaves

¼ cup chopped fresh cilantro leaves

2 tablespoons fish sauce

1. In large Dutch oven, heat oil over medium heat.
2. Add garlic, ginger and serrano pepper and cook 2 minutes. Stir in green onion and cook 1 minute. Add broth and next 2 ingredients.
3. Bring mixture to a boil; reduce heat to medium-low and simmer 10 minutes.
4. Add either chicken, shrimp or mussels and simmer until cooked through.
5. Stir in lime juice, basil, cilantro and fish sauce.