Cooking with Watcharee!

Copyright © 2022 by Thai Culinary Arts Studio LLC

About Watcharee

Watcharee Limanon, a Thai culinary artist from Bangkok, is passionate about sharing the authentic flavors of traditional Thai cuisine. As a girl, she learned Thai cooking from her mother, but also experienced Asian cuisine while traveling across Asia as an environmental lawyer. Changing careers, Watcharee trained in Bangkok with top chefs at the Mandarin Oriental Hotel and Le Cordon Bleu Dusit Culinary School, as well as other culinary institutes that preserve Thai royal traditions. In 2012, Watcharee moved from Bangkok to Cousins Island in Maine where she draws on the local abundance of fresh seafood and produce in creating traditional and fusion Thai dishes.

Watcharee’s Thai Sauces

Watcharee has created a line of exquisite, ready-to-use Thai sauces that are recognized for their authenticity and versatility. Made from the highest quality, all-natural ingredients, WATCHAREE’S Thai sauces are perfect for busy people who crave authentic Thai flavors, yet may not have the time to prepare traditional Thai dishes. WATCHAREE’S sauces contain no artificial preservatives or other additives, use only non-GMO ingredients and are gluten free.

Watcharee’s Simple Thai Cookbook

Growing up in Thailand, I lived in many places across the country as my father, who was a judge, was posted to different courts. In each new city, my mother and I would explore the cuisine, trying new spices or preparing local delicacies, which became part of our family tradition. This cookbook includes some of my favorite dishes from childhood, as well as fusion recipes that combine Thai traditions with American favorites. Some of these recipes use our sauces, while others are made from scratch.

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Enjoy!

Appetizers

Thai Grilled Shrimp Satay 10

Smoked Salmon Salad 12

Main Course

Thai Chicken Green Curry 14

Lobster Chu Chee Curry 16

Chicken Cashew Nuts with Roasted Chili Sauce 18

Thai Grilled Shrimp Satay

1 cup WATCHAREE’S Peanut Sauce

20-30 large shrimp, shelled and de-veined

½ cup coconut milk

1-2 tsp turmeric

1 tbsp yellow curry powder

1 tbsp light soy sauce

1 tsp sugar 30 bamboo skewers

Soak bamboo skewers in water for 15-20 minutes. Mix coconut milk, turmeric, yellow curry powder, light soy sauce and sugar together. Set aside ¼ cup of the marinade sauce for brushing during grilling. Marinate shrimp with the sauce for 20-30 minutes in the refrigerator. Thread shrimp onto each bamboo skewer, brush each side with the sauce, and grill over high heat for about 1-2 minutes per side until the shrimp are cooked through. Transfer grilled shrimp to a platter and serve with WATCHAREE’S Thai Peanut Sauce.

Serves 4

Smoked Salmon Salad

¼ cup WATCHAREE’S Pad Thai Sauce

1 cup smoked salmon

½ cup green mango, shredded

2 cup mixed salad greens

1/3 cup lemongrass, sliced

1 cup, fresh mint leaves

Fresh lime juice (optional)

Fresh red chili, chopped (optional)

Cut smoked salmon into bite-sized pieces. Mix all ingredients together. Add fresh lime juice and red chili if you like your salad more tangy and spicy. Serve as an appetizer.

4

Thai Chicken Green Curry

1 jar WATCHAREE’S Thai Green Curry Sauce

1 cup sliced chicken breast

½ cup quartered Thai eggplant

¼ cup sweet basil

3 leaves kaffir lime leaves (optional)

Warm green curry sauce over medium heat, add chicken and cook through. Slice eggplants into quarters. Add eggplants, sweet basil leaves and shredded kaffir lime leaves. Mix well and simmer for 5 minutes. You may substitute eggplant with your favorite vegetables, such as broccoli, bell peppers, cauliflower, carrots, squash or zucchini. Serve with rice noodles, steamed jasmine rice, brown rice or roti.

Servings: 2

Lobster Chu Chee Curry

2 tbsp Chu Chee curry paste

2 tbsp oil

1 cup coconut cream

½ cup coconut milk

1-2 steamed lobster or seafood of your choice

3 kaffir lime leaves, shredded

3-5 red chilies thinly sliced

2 tbsp fish sauce

1-1 ½ tbsp palm sugar

Heat oil in a wok, add Chu Chee curry paste and cook until fragrant. Add coconut cream and cook until some of the coconut oil surfaces. Add coconut milk, stir well and simmer until the oil has come out of the coconut milk. Add fish sauce and palm sugar. Stir until well blended and sugar is dissolved. Add steamed lobster or seafood, stir for 3 minutes or until seafood is cooked through. Add kaffir lime leaves and chilies. Remove from heat and serve with steamed Thai jasmine rice or pasta or other kinds of noodles, such as rice noodles or soba noodles.

Serves 2

Chicken Cashew Nuts with Roasted Chili Sauce

1 cup chicken breast, sliced to small pieces

¼ cup onion, sliced

½ cup bell pepper, sliced

¼ cup scallion, slice to ½ inch pieces

Seasoning Sauce

1 tbsp roasted chili paste

1½ tbsp oyster sauce

1 tbs. sugar

1½ tbsp soy sauce

Mix the seasoning sauce and set aside. Heat oil in a wok at medium-high heat and add onion and cook until translucent. Add chicken and cook through for 3-5 minutes. Add bell pepper, seasoning sauce and scallions. Mix well and remove from heat. Serve with warm steamed jasmine rice or brown rice.

Serves: 2