Cooking Instructions

Thai Curry Kit Cooking instructions

  • Small Kit - Add 1.5 cups of water.
    Large Kit - Add 3 cups of water.

    Stovetop:
    Place jasmine rice in a pot with water. While uncovered, bring the rice to a boil. Turn stove to low heat. Cover and simmer until the rice is cooked through (about 20 minutes). Remove the rice from the heat, fluff with fork and allow to sit, still covered, for at least 10 minutes. Fluff with a fork before serving.

    Rice cooker:
    Place jasmine rice in your rice cooker with water. Cooking Time: Approx. 30 minutes.

    Rice alternatives - We provide a high quality jasmine rice with each of our curry kits but you can substitute with brown rice, a bed of spaghetti squash, steamed vegetables, vegetable noodles or cauliflower rice (grate cauliflower & microwave, bake or pan fry with butter or olive oil).

  • WHAT DO YOU NEED:

    Any meat and any vegetable you would put in a stir fry is going to work great, we have everything else covered.
    Our recommendations for first timers: Chicken, snap peas, red pepper broccoli and zucchini (unless you hate those things). If you are going to do seafood in one of our Kits, this is a great one for it.

    Small: 2 Chicken Breast and 1 cup of veggies
    Large: 5 Chicken Breast and 2 cups of veggies

    WHAT’S IN THE BOX:

    Thai Manna’s green curry paste, lime leaves, chilies, fish sauce, palm sugar, jasmine rice. Coconut milk included.

    PASTE INGREDIENTS:

    Onion, lemongrass, all natural herbs and spices, cilantro, garlic, galangal, shrimp paste, orange zest and green chilies

    INSTRUCTIONS:

    1. Spoon 2 tablespoons of coconut cream from the top portion of the coconut milk into a wok or deep frying pan, heat on high for 2 minutes. 

    2. Stir in curry paste and cook for 2 minutes. 

    3. Stir in palm sugar and fish sauce packet, cook for 2 minutes. 

    4. Add remaining coconut milk, bring to a boil. 

    5. Add thinly sliced uncooked chicken, vegetable, slivered lime leaves (stem discarded) and red chilies*.

    6. Reduce heat to medium to simmer.

    7. When chicken is cooked remove from heat and serve over cooked rice.

  • WHAT DO YOU NEED:

    Any meat and any vegetable you would put in a stir fry is going to work great, we have everything else covered.
    Our recommendations for first timers: Chicken, snap peas, red pepper broccoli and zucchini (unless you hate those things). If you want to get a little crazy: Paneer, chickpeas and bamboo shoots are great this is the one!

    Small: 2 Chicken Breast and 1 cup of veggies
    Large: 5 Chicken Breast and 2 cups of veggies

    WHATS IN THE BOX:

    Thai Manna’s yellow curry paste, lime leaves, chilies, fish sauce, palm sugar, jasmine rice. Coconut milk included.

    PASTE INGREDIENTS:

    Onion, lemongrass, all natural herbs and spices, cilantro, garlic, galangal, shrimp paste, orange zest, red chilies, turmeric, bay leaves, corn meal, chickpeas, clove leaves, fennel seeds and lemon flower.

    INSTRUCTIONS:

    1. Spoon 2 tablespoons of coconut cream from the top of a can of coconut milk into a wok or deep frying pan, heat on high for 2 minutes. 

    2. Stir in curry paste and cook for 2 minutes. 

    3. Stir in palm sugar and fish sauce, cook for 2 minutes. 

    4. Add remaining coconut milk and bring to a boil. 

    5. Add thinly sliced uncooked chicken, vegetable, slivered lime leaves (stem discarded) and red chilies*.

    6. Reduce heat to medium to simmer.

    7. When chicken is cooked remove from heat and serve over cooked rice.

  • WHAT DO YOU NEED:

    Any meat and any vegetable you would put in a stir fry is going to work great, we have everything else covered.
    Our recommendations for first timers: Chicken, snap peas, red pepper, broccoli and zucchini (unless you hate those things). For Vegan options try chickpea, lentil and cashew.

    WHATS IN THE BOX:

    Thai Manna’s vegan red curry paste, lime leaves, chilies, soy sauce, palm sugar, jasmine rice. Coconut milk included.

    PASTE INGREDIENTS:

    Onion, lemongrass, all natural herbs and spices, garlic, galangal, cilantro, orange zest and red chilies.

    INSTRUCTIONS:

    1. Spoon 2 tablespoons of coconut cream from the top portion of a can of coconut milk into a wok or deep frying pan, heat on high for 2 minutes.

    2. Stir in curry paste and cook for 2 minutes.

    3. Stir in palm sugar and soy sauce, cook for 2 minutes.

    4. Add remaining coconut milk and bring to a boil.

    5. Add thinly sliced uncooked chicken, vegetable, slivered lime leaves (stem discarded) and red chilies*.

    6. Reduce heat to medium to simmer.

    7. When chicken (and/or veggies) are cooked remove from heat and serve over cooked rice.

  • WHAT DO YOU NEED:

    Any meat and any vegetable you would put in a stir fry is going to work great, we have everything else covered.
    Our recommendations for first timers: 1-2 chicken breast, garlic, onion, 3 eggs, bean sprouts and green onion (unless you hate those things, then we totally don’t recommend them).

    WHAT’S IN THE BOX:

    Thai Manna’s pad thai sauce, crushed chili peppers, peanuts. Rice noodles included.

    PAD THAI SAUCE INGREDIENTS:

    Palm sugar, fish sauce, gluten free soy sauce and tamarind juice.

    INSTRUCTIONS:

    1. Bring 4 cups water to a boil and set aside. 

    2. Soak 200 grams rice noodles in water for 4 minutes, drain, rinse in cold water, set aside. 

    3. Cut up ingredients, set aside. 

    4. Heat oil in wok or large frying pan on med/high and add cubes of chicken. 

    5. When chicken is almost cooked, add chopped garlic and onion, cook till soft. 

    6. Add pad thai sauce, chili peppers*, tofu, prawns and cook for 2 minutes. 

    7. Mix in noodles and cook (while stirring) until liquid is absorbed and noodles have slightly browned. 

    8. Push noodles to the side of wok and scramble eggs until cooked.  Mix in with noodles, peanuts, bean sprouts and green onion. 

    9. Serve with lime wedges. 

  • WHAT DO YOU NEED:

    Any meat and any vegetable you would put in a stir fry is going to work great, we have everything else covered.
    Our recommendations for first timers: Chicken, snap peas, red pepper broccoli and zucchini (unless you hate those things). If you are going to do pork in one of our curries, this is the one!

    Small: 2 Chicken Breast and 1 cup of veggies
    Large: 5 Chicken Breast and 2 cups of veggies

    WHATS IN THE BOX:

    Thai Manna’s panang curry paste, lime leaves, chilies, fish sauce, palm sugar, peanut, tamarind juice, jasmine rice. Coconut milk included.

    PASTE INGREDIENTS:

    Onion, lemongrass, all natural herbs and spices, garlic, galangal, shrimp paste, cilantro, orange zest and red chilies.

    INSTRUCTIONS:

    Traditionally served as a meat dish, but we absolutely recommend loading the veggies!

    1. Spoon 2 tablespoons of coconut cream from the top portion of the coconut milk, into a wok or deep frying pan, heat on high for 2 minutes. 

    2. Stir in curry paste and peanuts, cook for 2 minutes. 

    3. Stir in palm sugar, tamarind juice and fish sauce, cook for 2 minutes.

    4. Add coconut milk and bring to a boil. 

    5. Add thinly sliced uncooked chicken, vegetable, slivered lime leaves (stem discarded) and red chilies. 

    6. Reduce heat to medium to simmer.

    7. When chicken is cooked remove from heat and serve over cooked rice.

  • WHAT DO YOU NEED:

    Any meat and any vegetable you would put in a stir fry is going to work great, we have everything else covered.
    Our recommendations for first timers: Chicken, snap peas, red pepper broccoli and zucchini (unless you hate those things). If you want to get a little crazy: Paneer, chickpeas and bamboo shoots are great this is the one!

    Small: 2 Chicken Breast and 1 cup of veggies
    Large: 5 Chicken Breast and 2 cups of veggies

    WHATS IN THE BOX:

    Thai Manna’s massaman curry paste, chilies, fish sauce, palm sugar, peanut, tamarind juice, jasmine rice. Coconut milk included.

    PASTE INGREDIENTS:

    Onion, lemongrass, all natural herbs and spices, garlic, galangal, shrimp paste and red chilies.

    INSTRUCTIONS:

    1. Spoon 2 tablespoons of coconut cream from the top portion of the coconut milk, into a wok or deep frying pan, heat on high for 2 minutes. 

    2. Stir in curry paste and peanuts, cook for 2 minutes. 

    3. Stir in palm sugar, tamarind juice and fish sauce, cook for 2 minutes.

    4. Add coconut milk and bring to a boil. 

    5. Add thinly sliced uncooked chicken, vegetable and red chilies. 

    6. Reduce heat to medium to simmer.

    7. When chicken is cooked remove from heat and serve over cooked rice.

Soup & Lettuce Wraps Cooking instructions

  • WHAT DO YOU NEED:

    Any meat and any vegetable is going to work great, we have everything else covered.
    Michelle’s Favorite options: Halibut, corn, fresh bean sprouts as garnish and a squeeze of lime.

    WHAT’S IN THE BOX:

    Thai Manna’s green curry paste, lemongrass, lime leaves, chilies, galangal, chicken stock, fish sauce, palm sugar. Includes 2 cans coconut milk.

    PASTE INGREDIENTS:

    Onion, lemongrass, all natural herbs and spices, cilantro, garlic, galangal, shrimp paste, orange zest and green chilies.

    INSTRUCTIONS:

    1. Boil 200g rice noodles till cooked, strain and set aside. 

    2. Spoon 2 tbsp of coconut cream from the top portion of the coconut milk into a pot, heat on high for 2 min. 

    3. Stir in curry paste and fry for 2 min.  Stir in palm sugar and fish sauce, cook for 2 min. 

    4. Add remaining coconut milk & bring to a boil. 

    5. Add chicken stock, 2 cups of water, lemongrass, galangal, uncooked chicken pieces, vegetable, slivered lime leaves (stem discarded) & red chilies*.

    6. Reduce to medium to simmer.

    7. When chicken is cooked remove from heat, remove galangal and serve over rice noodles with a lime wedge. 

  • WHAT DO YOU NEED:

    Any meat and any vegetable is going to work great, we have everything else covered.
    Traditional options: Chicken, mushroom, onion, tomato and a squeeze of lime juice.

    WHAT’S IN THE BOX:

    Galangal, lemongrass, lime leaves, chilies, fish sauce, chicken stock, jasmine rice. Includes 2 cans coconut milk.

    SUGGESTED OPTIONS:

    Chicken, mushroom, roma tomato, onion and a handful of fresh cilantro.

    INSTRUCTIONS:

    1. Cook rice separately from soup.

    2. Place 3 cups of water, chicken stock and 1 can of coconut milk in a med/large size pot and cook on medium/low heat. 

    3. When broth is hot, add lemongrass, galangal and uncooked chicken pieces.  Cook for 5 minutes. 

    4. Add second can of coconut milk, chilies (if you want a spicy dish), mushroom and onion. 

    5. When onions are soft add tomato, slivered lime leaves and fish sauce. 

    6. Cook for 2 minutes then turn off your heat. 

    7. Remove galangal, add chopped cilantro leaves and lime juice. 

    8. Serve with soup ladled over rice.

    COOKING YOUR JASMINE RICE:

    Add 1.5 cups of water.

    Stovetop:
    Place jasmine rice in a pot with water. While uncovered, bring the rice to a boil. Turn stove to low heat. Cover and simmer until the rice is cooked through (about 20 minutes). Remove the rice from the heat, fluff with fork and allow to sit, still covered, for at least 10 minutes. Fluff with a fork before serving.

    Rice cooker:
    Place jasmine rice in your rice cooker with water. Cooking Time: Approx. 30 minutes.

  • WHAT DO YOU NEED:

    Any meat and any vegetable you would put in a stir fry is going to work great, we have everything else covered.
    Our recommendations for first timers: Prawn or chicken, tomato, onion, squeeze of lime, garnish with bean sprouts.

    WHAT’S IN THE BOX:

    Galangal, lemongrass, lime leaves, chilies, fish sauce and chicken stock.

    INSTRUCTIONS:

    1. Add chicken stock to 4 cups of water and bring to a boil. 

    2. Add (pierced) galangal, lemongrass, *chilies, vegetables and chicken and cook at medium heat for 10 minutes or until chicken is cooked. 

    3. Add fish sauce and slivered lime leaves (stems removed) and remove from heat. 

    4. Remove galangal pieces and serve with lime wedges.

  • WHAT DO YOU NEED:

    Recommended options: Ground pork, turkey or chicken, fresh herbs (mint, basil and/or cilantro), green onion, garlic, red onion and lime juice.

    WHAT’S IN THE BOX:

    Fish sauce, palm sugar, toasted jasmine rice powder, crushed chilies.

    INSTRUCTIONS:

    1. Cook pork in frying pan or wok and drain excess fat as desired.  When meat is fully cooked, remove from heat (no further cooking is required). 

    2. Mix palm sugar into hot pork stirring well allowing it to melt.  Mix in fish sauce packet, toasted jasmine rice powder (save some for garnish), fresh herbs, green onion, crushed garlic, red onion and lime juice (add more to taste). 

    3. Add crushed chilies to dish or, serve on the side.  Garnish with a dusting of toasted jasmine rice powder.