Recipes

We have Ban Chok Dee Thai Cuisine - Langley Curry Sauces in our freezer. With the addition of the fresh mango puree this Red Curry dish is PHENOMENAL! #eatlocal #shoplocal

Mango Red Curry Chicken

Ingredients:

• 1 tbsp. vegetable oil
• 3 garlic cloves, minced
• ½ tsp ginger, minced
• 1 small onion, sliced
• 1.5 lbs. chicken breast, cut into bite size pieces
• 1 container of Ban Chok Dee red curry sauce
• 1 very ripe, fresh mango, peeled, pitted & pureed
• 1 tbsp. fish sauce
• 2 kaffir (or Thai) lime leaves
• Jasmine rice, cooked
• Fresh cilantro, chopped
• Lime wedges for garnish

Instructions:

• Heat oil in a skillet over medium high heat. Add garlic, ginger and onion - sauté until the onion starts to soften. Add chicken and cook until about ½ way cooked. Add the mango, fish sauce and kaffir lime leaves.
• Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Serve over jasmine rice, garnish with fresh cilantro & a squeeze of lime.

BBQ Ranch

Frozen Chocolate Peanut Butter & Banana Pate

• 1 cup cottage cheese
• ¾ cup butter, melted
• 4 eggs
• 2 diced jalapeno peppers (optional)
• 1 cup frozen niblets
• 1 box Buckeye Corn Bread Mix
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 large onion, chopped
• 1 ½ cups shredded Cheddar cheese, divided