To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Thanks to Hellmann's for sponsoring this video. Discover more recipes on Hellmanns.com. #maketastenotwaste #hellmannspartner #bestfoodpartner Check out https://www.youtube.com/HellmannsMayonnaise To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

“Laura in the Kitchen” featuring guest Jet Tila | Green Curry, Thai Basil Chicken Pasta, and Pineapple Coconut Colada | Thai Food At Home | ThaiTradeUSA Check out Thai Trade USA For more videos like this: https://www.youtube.com/user/thaitradena www.ThaiTradeUSA.com #ThaiTradeUSA #ThailandTrustMark #HomMaliRice #ThaiFoodAtHome Thai Green Curry Chicken Active Work time is 15 minutes. Total preparation time is 1 hour. 4 Tbsp (60g) Green Curry Paste (50g aromatic base, 10 Thai chiles, coriander leaves, 10g shrimp paste) 6-8 (2g) Kaffir Lime Leaves, sliced very thin 4 Cups (960g) Coconut milk 1 ½ - 2 Lbs. Chicken Breast, thin sliced. ½ cup (30g) Thai Sweet Basil (Whole with stems, about 5 stems) 4 tsp (20g) Fish Sauce 2 tsp (10g) Palm Sugar or brown sugar 1 Tbsp (15g) Tamarind Paste 1 15 oz can (425g) Baby corn, drained 1 medium (120g) Japanese eggplant, sliced ½ small (100g) Brown Onion (thin sliced) ½ (70g) Red Bell Pepper, sliced to garnish Heat a wide deep skillet to medium high, allow to heat for about 1 minute. Stir in 3-5 tablespoons of the thick coconut cream from the top of the cans, curry paste, and lime leaves. Stir-fry for about 3 minutes until paste starts to brown and is very fragrant. Stir in remaining coconut milk into curry paste. Deglaze and scrape the bottom of the pot. Increase heat to high until boiling and add basil leaves and carrots. Allow to boil for about 5 to 10 minutes or until reduces about 1/4. Reduce to simmer. Add chicken, onion, fish sauce, tamarind, and sugar. Add eggplant and baby corn. Let simmer for about 20 minutes or until chicken and vegetables are cooked through. Taste and adjust with fish sauce, sugar, and tamarind paste if needed. Garnish with Bell Peppers. Serve with “Hom Mali Rice” - Thai Jasmine Rice or Rice Berry Rice Thai Basil Chicken Pasta (Thai Bolognese) 1lb of Ground Chicken (not ground chicken breast, too dry) 3 Tbsp of Neutral Oil 1 Small Yellow Onion, minced 3 Cloves of Garlic, sliced 1 Large (or 2 smaller) Carrot, peeled and diced 1/2 of a Red Bell Pepper 5oz of Button Mushrooms, sliced 1/2 pint of Cherry or Grape Tomatoes, halved 2 Thai Chiles 3/4 cup of Chicken Stock 3 Tbsp of Soy Sauce 2 Tbsp of Oyster Sauce 1 Tbsp of Fish Sauce 1 1/2 Tbsp of Palm Sugar Thai Basil 10oz of Pappardelle or Fettuccini Salt to taste 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil. 2) In a large skillet or shallow dutch oven (make sure it’s big enough to hold everything including the pasta) add 1tbsp of the oil, get it nice and hot, then add the ground chicken along with a pinch of salt and cook until fully cooked through and lightly browned, remove to a plate and set aside. 3) In the same skillet, add the remaining oil along with the onions, tomatoes, chilies and garlic, cook about 2 minutes, then add the bell peppers, carrot and mushrooms, sautee about 5-7 minutes on medium heat until they begin to soften, meanwhile, in a separate bowl, whisk together 1/2 cup of chicken stock, oyster sauce, soy, fish sauce and the palm sugar (cut the palm sugar into small pieces and it will dissolve in the hot skillet) set aside. 4) At this point, add the pasta to the salted boiling water, cook according to package instructions. Deglaze the veggie mixture with 1/4 cup of the chicken stock, cook for about 30 seconds, add the cooked chicken along with the sauce in your skillet with the veggies, cook on medium low for the same amount of the time the pasta needs to cook (take it out a minute shy of al dente so you can cook it with the sauce for the last minute) 5) Add the basil to the sauce, drain the pasta (reserve about 1/2 cup of the starchy cooking water) add it to the sauce along with a splash of the pasta water, cook on medium high heat for a minute or two or until the pasta becomes glossy and the sauce thickens and adheres to the pasta. Serve right away! Thai Pineapple Coconut Colada 2 cups coconut milk 2 cups pineapple juice 3-4 cups ice 4 oz Malibu Rum pineapple wedge for garnish maraschino cherries Open the coconut milk and stir, it will be slightly separated in the can stir it together. Pour 2 cups of the coconut milk into the blender. Add in the pineapple juice and rum. Add about 3 cups of ice to the blender. Blend for 20-30 seconds until ice is blended. If watery, add more ice to get desired consistency. Pour into two glasses and enjoy! Garnish with cherries and pineapple wedges as desired.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To celebrate Eid, @galerie_henna and I made this special cake together. It is a layered chocolate cream cake, covered with fondant, and decorate with royal icing Henna style. You can see 2 styles: Indian (heart and flower) and Moroccan (diamond), and for me it's just beautiful because it reflects my own union of Moroccan and Indian cultures... like my daughter Maya. So I am going to call it the "Maya Cake". Happy Eid everyone! #CookingWithAlia #GalerieHenna #Indiana #Moroccan #Henna #cake #Decoration #Royal #Icing #Maya للاحتفال بالعيد ، حضرت مع galerie_henna@ هذه الكعكة المميزة. هي عبارة عن كعكة كريمة الشوكولاتة ذات طبقات ، مغطاة بالفوندان ، ومزينة بالسكر على أسلوب الحناء. يمكنك أن ترى نمطين: الهندي (القلب والزهرة) والمغربي (ألماس) ، وبالنسبة لي فهو جميل لأنه يعكس وحدتي الخاصة بين الثقافات المغربية والهندية ... مثل ابنتي مايا. لذلك سأسميها "كعكة مايا". عيد سعيد للجميع!

A portion of this video was sponsored by Wild Alaskan Company. Visit wildalaskancompany.com to learn more. To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

If you want to cook delicious appetizers for your family during todays ftour! Then you should definitely try this luscious Merguez Puffs recipe that I made in collaboration with @Panzani.maroc. Recipe details: https://www.cookingwithalia.com/905-merguez-puffs/ INGREDIENTS: Panzani Original sauce For the Merguez 340g (12 ounces) Merguez sausage 1 tablespoon olive oil For the Puff pastry 300g (10 ounces) puff pastry 2 tablespoons flour 1 egg, beaten with 1 tablespoon milk 1 tbsp sesame seeds 1 tbsp nigella seeds DIRECTIONS: 1- Heat up the olive oil in a skillet over medium heat. Add the sausage and cook for 3 minutes per side until the sausages is browned. Set aside to cool on a plate lined with paper towels. 2- Sprinkle your work surface with flour, place the puff pastry and roll it out to a 3mm (1/8in) thickness. Cut the pastry into 10cm (4in) squares. 3- Brush the outer corners of the squares with the egg and milk mixture, then place a piece of merguez in the middle of each puff pastry square. Roll the pastry around the merguez. 4- Place the rolls on a parchment lined baking sheet and brush them with the egg and milk mixture. Sprinkle with sesame seeds and nigella seeds and bake in an oven preheated to 180°C (356°F) for 25 minutes or until the pastry is golden brown. Serve warm with the Panzani Original sauce.

Basbousa is a middle eastern semolina cake that I enjoy making for my family! Making a chocolate version of it just made it EPIC! Check my Bassboussa with Chocolate and Orange recipe that I made in collaboration with @carrefour.maroc and send me the pictures if you try it. RECIPE: https://www.cookingwithalia.com/902-orange-chocolate-basboussa/ INGREDIENTS: For the Basboussa 3 eggs 150g sugar Zest of one orange 150ml freshly squeezed orange juice 150ml vegetable oil 2 tablespoons unsweetened cocoa powder 16g baking powder 200g fine semolina 1/4 teaspoon salt For the Chocolate Orange Syrup 100g Carrefour Sweetened Condensed milk 150ml freshly squeezed orange juice 100g dark chocolate, roughly chopped For Decoration Zest of an orange DIRECTIONS: Step 1: Preparing the basboussa 1. In a large bowl, whisk together the eggs, sugar and salt until well combined. 2. Add the orange zest and juice then mix to combine. 3. Add the vegetable oil and mix well. 4. Sift the cocoa powder into the bowl and whisk it well. 5. Add the fine semolina and baking powder, mix then set the batter aside to rest for 5 minutes. 6. Pour the batter in a square 20cm by 20cm pan lined with parchment paper, then bake in a preheated oven at 180°C for 30 minutes. Step 2: Preparing the chocolate orange syrup 7. While the cake is baking, prepare the chocolate orange syrup. Place the Carrefour Sweetened Condensed milk and orange juice in a saucepan. Place the pot over medium heat and bring the mixture to a bubble. 8. Add the chocolate, mix until the chocolate melts, then remove the pot from the heat and set aside to cool to room temperature. Step 3: Assembling the basboussa 9. While the basboussa is still hot, poke it with a toothpick and pour the cooled chocolate orange syrup on top, then allow to cool for 15 minutes. Decorate with orange zest and serve.