Quick Thai Cream Sauce Recipes

QUICK AND EASY CREAM SAUCE

Quick and Easy Cream Sauce image

The title says it all. This is a base sauce that you can elaborate on in many different ways. You could add tomatoes, onions, prosciutto, etc. This time around I had some leftover pasta, and I wanted something fast. If you have time, it's nice to add chicken or shrimp. I have made this with shrimp before, and it was delicious. I will include that recipe after the sauce recipe.

Provided by ArtofAimee

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon minced garlic
2 cups whipping cream
1/4 cup fresh basil, minced or 1 teaspoon dried basil
1/4 cup parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

You can use a pan or a pot. I used a pot this time, but whenever I do shrimp or chicken I use a pan.
Add cream.
Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
Add basil, cheese, pepper and pepper flakes.
Pour sauce into a bowl; add pasta and toss well.

Nutrition Facts : Calories 441.7, Fat 45.9, SaturatedFat 28.5, Cholesterol 168.5, Sodium 141.3, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 5.1

QUICK THAI CREAM SAUCE

Quick Thai Cream Sauce image

Make and share this Quick Thai Cream Sauce recipe from Food.com.

Provided by dicentra

Categories Sauces

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1/2 cup raw almond butter
1/4 cup water
3 tablespoons lime juice
2 tablespoons melted coconut oil
2 tablespoons raw agave nectar
2 tablespoons tamari

Steps:

In blender, combine all ingredients until smooth.

Nutrition Facts : Calories 855.2, Fat 79.8, SaturatedFat 23.2, Sodium 1835.5, Carbohydrate 24.3, Fiber 11.1, Sugar 5.7, Protein 25.1

THAI CURRY CREAM

Thai Curry Cream image

Provided by Food Network

Categories main-dish

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

1/3 cup chopped green onion
1 tablespoon chopped garlic
1 cup chopped mushrooms (crimini or shiitake preferred)
1 tablespoon chopped fresh ginger
2 tablespoons olive oil
2 to 3 tablespoons Thai curry paste
2 cups rich shellfish stock (see note below)
3/4 cup dry white wine
1 1/2 cups plus 2 tablespoons coconut milk (Mae Ploy brand preferred)
1/2 cup heavy cream
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice (or to taste)
Salt and freshly ground white pepper

Steps:

Saute green onion, garlic, mushrooms and ginger with the olive oil in a large saucepan over moderate heat until just beginning to color. Stir in curry paste and continue to cook and stir for 2 minutes more. Add stock, wine and 1 1/2 cups of the coconut milk and reduce over high heat by half (approximately 5 to 7 minutes minutes). Add cream and reduce to a light sauce consistency. Strain carefully pressing down on the solids and return to the saucepan. Stir in lime zest, juice, remaining 2 tablespoons of coconut milk and season to taste with salt and pepper. Keep warm.
Note: Shellfish stock can be easily made by simmering raw shrimp shells (which hopefully you've saved in the freezer after you've peeled raw shrimp) with chicken stock and a splash or white wine for 5 to10 minutes. Alternately you can add a bit of shrimp paste (available in jars in Asian markets) or dried shrimp (available in Hispanic or Asian markets) to flavor the basic chicken stock. Don't ever use bottled clam juice!

THAI DIPPING SAUCE

Thai Dipping Sauce image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Thai-Inspired Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons freshly squeezed lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Sriracha (Thai hot chili sauce) or 1 teaspoon red-pepper flakes
1 tablespoon sugar
1 teaspoon garlic, minced
1/2 teaspoon Asian sesame oil
2 tablespoons chopped fresh cilantro

Steps:

Combine ingredients in a small bowl, stirring until sugar has dissolved.

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