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Thai Taro Peeled | 1kg π₯π₯π±
Thai Taro Peeled | Fresh | 1kg π₯π₯π±
Thai Taro, known for its starchy and slightly sweet flavor, is a versatile root vegetable that is widely used in a variety of Thai dishes. When peeled, the creamy white flesh of the taro reveals a smooth texture that becomes tender and slightly fluffy when cooked. π±π₯ This 1kg pack of fresh, peeled Thai taro is perfect for adding a unique flavor and texture to your culinary creations, whether you're making traditional Thai desserts, savory curries, or comforting soups.
Peeled Thai taro can be used in both sweet and savory recipes, making it a valuable addition to any kitchen. Its ability to absorb flavors while maintaining its own distinct taste makes it a popular choice in various dishes. π²π° Whether you're preparing a hearty stew or a delicate dessert, this 1kg of fresh taro is an excellent ingredient to have on hand. ππ½οΈ
Recipe Ideas Featuring Peeled Thai Taro π₯π₯π±
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Thai Taro Coconut Soup π²
Ingredients:
- 1kg fresh peeled Thai taro, diced π±π₯
- 400ml coconut milk π₯₯
- 2 cups vegetable broth π΅
- 1 onion, sliced π§
- 2 cloves garlic, minced π§
- 1 tbsp fish sauce π
- 1 tsp sugar π¬
- Fresh cilantro for garnish πΏ
Instructions:
- In a large pot, sautΓ© the sliced onion and minced garlic until fragrant. π§ π§
- Add the diced taro and cook for a few minutes, stirring occasionally. π±π₯
- Pour in the vegetable broth and coconut milk, bringing the mixture to a boil. π΅π₯₯
- Reduce the heat and simmer for 20-25 minutes, until the taro is tender. π₯
- Stir in the fish sauce and sugar, then cook for another 5 minutes. ππ¬
- Garnish with fresh cilantro before serving. π²πΏ
-
Taro and Chicken Green Curry π
Ingredients:
- 1kg fresh peeled Thai taro, diced π±π₯
- 300g chicken breast, sliced thinly π
- 2 tbsp green curry paste πΆοΈ
- 400ml coconut milk π₯₯
- 1 cup chicken broth π΅
- 1 tbsp fish sauce π
- 1 tbsp palm sugar π¬
- Fresh basil leaves for garnish πΏ
Instructions:
- In a large pan, heat a little oil and sautΓ© the green curry paste until fragrant. πΆοΈ
- Add the chicken slices and cook until lightly browned. π
- Stir in the diced taro, coconut milk, and chicken broth. π₯π₯₯π΅
- Bring to a boil, then reduce heat and simmer for 20 minutes, until the taro is tender. π₯
- Add the fish sauce and palm sugar, stirring well. ππ¬
- Garnish with fresh basil leaves before serving. ππΏ
-
Taro and Coconut Pudding π°
Ingredients:
- 1kg fresh peeled Thai taro, steamed and mashed π±π₯
- 200ml coconut milk π₯₯
- 1/2 cup sugar π¬
- 1/4 cup tapioca flour πΎ
- 1/2 tsp salt π§
- 1 tsp vanilla extract πΈ
- Toasted sesame seeds for garnish πΎ
Instructions:
- In a large bowl, combine the mashed taro, coconut milk, sugar, tapioca flour, salt, and vanilla extract. π±π₯π₯₯π¬πΎπ§πΈ
- Mix until smooth and well combined. β¨
- Pour the mixture into a greased baking dish and steam for 30-40 minutes, until set. π±π₯§
- Let the pudding cool slightly before cutting into squares. Garnish with toasted sesame seeds. π°πΎ
Enjoy the rich and creamy flavors of fresh peeled Thai taro in these delightful recipes! π₯π₯π±