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Thai Entree - Cow phad nue prik - Maureen and Ray

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Thai Entree - Cow phad nue prik - Maureen and Ray

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Once ingredients were prepared for cooking, Ray and I put this rather simple dish together in about 30 minutes.  Loved the flavors and (even I) loved the Red Chiles.  In fact, you “Hot” aficionados would probably be satisfied with a third.
CHILE RICE
2 TBS Peanut or Vegetable oil
5 Scallions
2 oz French (fine) green beans (approx 20)  trimmed and halved
2 Fresh Red Chiles, seeded and sliced
1-1/8 CUPS Basmati Rice (perfect type for this dish)
2-1/2 CUPS Beef Stock
To make the chile rice, heat oil in a preheated Wok.  Add scallions, green beans and chiles, stir-frying over medium-high heat for 1-2 minutes.  Add rice and stir-fry for 2-3 minutes.  Add stock and bring to a boil, stirring occasionally.  Reduce the heat and simmer gently for 10-15 minutes or until rice is tender, adding more stock if necessary.  Remove from heat but keep the rice warm in the Wok.

STIR-FRIED BEEF
2 TBS Peanut or Vegetable oil
1 Onion cut into wedges
1 Green Bell Pepper seeded and cut into chunks.
1 Inch piece of Fresh Gingerroot, peeled and finely chopped
12 oz Beef Tenderloin cut into large strips (approx 13-14)
6 TBS Oyster Sauce
2 TBS Soy Sauce
1 tsp jaggery  (substitute dark brown sugar)
Handful of chopped fresh cilantro
To make the stir-fried beef, heat oil in a separate preheated wok or large (12”) skillet.  Add onion, green pepper and ginger, stir-frying over medium-high heat for 30 seconds.  Add beef and stir fry over high heat for 1-2 minutes or until browned all over.  Add the oyster sauce, soy sauce and sugar and stir-fry 2-3 minutes or until heated through.  Serve immediately with rice mixture sprinkled with the cilantro,

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Thai Tom Yum Soup with Coconut Milk (Tom Kha) - Steve

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Thai Tom Yum Soup with Coconut Milk (Tom Kha) - Steve

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Ingredients

·       4 cups low-sodium chicken stock

·       1 stalk lemongrass, minced

·       3 makrut lime leaves, or 1 teaspoon grated lime zest

·       3 to 4 medium cloves garlic, minced

·       1 to 2 finely sliced red chiles, or 1/2 to 3/4 teaspoon dried crushed chili

·       1 1/2 cups sliced shiitake mushrooms

·       12 medium peeled shrimp

·       2 cups broccoli florets, or other greens of choice

·       3/4 cup cherry tomatoes

·       1/2 can coconut milk

·       3 tablespoons fish sauce

·       1 tablespoon freshly squeezed lime juice

·       1/3 cup coarsely chopped fresh cilantro

·       1/2 teaspoon sugar, optional

Add stock to a deep cooking pot and bring to a boil.

Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor.

Add lime leaves, garlic, chili, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.

Add shrimp, broccoli, and cherry tomatoes. Simmer 3 to 4 minutes, or until shrimp are pink and plump.

Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.

Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.

Serve in bowls with fresh coriander sprinkled over.

Vegetarian Alternative

Vegetable broth instead of chicken broth

Hard tofu instead of shrimp

Soy sauce instead of fish sauce

My results and recommendations:

This was terrific.  It was easy to make and well worth the time and money.  I wouldn’t bother searching for the makrut lime leaves, just zest a lime into the soup.  I thought I had dried crushed chili’s in my pantry but, I didn’t.  I did not include either fresh red chili’s or the crushed dried chili to the dish.  The texture of the shiitake mushrooms added a lot to this dish.  I had to purchase a pack of 5 lemongrass stalks.  It only cost $2.00 but, I don’t know how I’ll use the remaining 4 stalks.  I purchased (15) 31/40 per pound of shrimp.  Add a cup of water and more coconut milk to this dish to stretch it out a little bit for 4 helpings.  I was surprised the short cooking times were perfect.  If possible, keep the cherry tomatoes whole until you eat them.  They provided an interesting burst of flavor.

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This is a tried and true recipe we found in a Thai cookbook at Ray’s House.  We prepared it for Ray’s son Drew, girlfriend Angie and her two children. 

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CRAB, PORK and CHILE FRITTERS (Tod man moo sai boo) Appetizer - Maureen and Ray

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CRAB, PORK and CHILE FRITTERS (Tod man moo sai boo) Appetizer - Maureen and Ray

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4 oz canned White Crabmeat drained (could only find a 6 oz can - worked fine)
1/2 cp fresh Ground Pork
2 Fresh Red Chiles, seeded and coarsely chopped - not available in Berlin so opted for one large Jalapeno  (weren’t sure if the red chiles would be too spicy for the kids (and me) anyway) If you love the heat use what you prefer.
1 tsp salt

Put all fritter ingredients except oil in a food processor and process to a coarse paste. Use damp hands to shape into about 20 small flat cakes. 2 Scallions chopped (white and green) Heat enough Oil to cover the bottom of a large skillet.  Add fritters in 2-3 batches and cook over medium-high heat for 2 minutes each side or until browned and cooked through. Remove with slotted spoon and drain on paper towels while cooking the rest.
Handful of Fresh Cilantro Chopped
1 Egg White
Peanut or vegetable oil for pan-frying                                                                                             Meanwhile, to make dipping sauce, put water, sugar and vinegar in small pan heating gently until  sugar has dissolved.  Add onion and cucumber and simmer for 5 minutes.  Serve warm or cold.

DIPPING SAUCE
2/3 CUP water
4 TBSP superfine SUGAR (regular was fine)
1 TBSP Rice Vinegar
1/2 small Red Onion very finely diced.
2 INCH piece of Cucumber very finely diced.

We took the cooked fritters to Drew’s and he put in his toaster oven to crisp-up at 350 for about 15 minutes. Cookbook says they can be made the day before, chilled in the refrigerator overnight to let flavors develop, then cooked and serve on the day of eating.  Also, if you are making a large quantity of these for a dinner party, cook in several batches and transfer to a roasting pan.  Warm up all together in a hot oven until thoroughly heated through, servingimmediately.

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3 to 3.5 out of 5.  I would add a protein to the dish next time.

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2 Tbsp       vegetable oil

2 Tbsp       sesame seeds

2 Tbsp       sunflower seeds

2 Tbsp       pumpkin seeds

2                 cloves garlic, finely chopped

1”               piece of garlic, peeled and finely chopped

2                 large carrots, cut into batons*

2                 large zucchinis, cut into batons*

1 ½ Cups   oyster mushrooms, torn into pieces (about 3 ½ ounces)

5 ½ oz.       spinach or watercress, coarsely chopped

sm. bunch cilantro or fresh mint, leaves and stems chopped

4 Tbsp         black bean sauce

2 Tbsp         light soy sauce

1 Tbsp         brown sugar or palm sugar

2 Tbsp         rice vinegar

Directions:

1.)    Heat the oil in a wok or large frying pan.  Add the seeds.  Toss over a medium heat for 1 minute, then add the garlic and ginger and continue stir-frying until the ginger is aromatic and the garlic is golden.  Do not let the garlic burn or it will taste bitter.

2.)    Add the carrot and zucchini batons and the mushrooms to the wok or pan and stir-fry over a medium heat for a further 5 minutes, or until all the vegetables are crisp-tender and are golden at the edges.

3.)    Add the spinach or watercress and toss for 1 minute, then stir in the black bean sauce, soy sauce, brown sugar and vinegar.  Stir-fry for 1 – 2 minutes, until combined and hot.  Serve immediately over rice or noodles.

*Batons = cooking videos show various cuts but, they look like short french fries.

What I did:

a.)     I cut the carrots and zucchini into 2 ½ ” french fry looking pieces by first cutting them into 2 ½ ” pieces and then squaring them off.  I then cut them into 1/8th to ¼ inch rectangular strips.  I added the carrots and mushrooms first and waited 2 minutes before adding the zucchini so it wouldn’t soften too much.

b.)    I combined the black bean sauce, light soy sauce, brown sugar, and rice wine and whisked them together before adding this mixture to the pan.

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These were great. I used more lime juice and only a tablespoon of brown sugar in the peanut sauce. I think it needs more heat! -Jody

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Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce - Jody

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Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce - Jody

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Chicken Ingredients:

3 tablespoons dark brown sugar, packed

1/4 cup soy sauce

Zest of one lime

2 tablespoons vegetable oil

3 garlic cloves, minced

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/2 teaspoon salt

2-1/2 - 3 pounds boneless, skinless chicken breasts

Sauce Ingredients:

1 (13-oz) can coconut milk (do not use low fat)

1/4 cup peanut butter

1/3 cup dark brown sugar, packed

1-1/2 tablespoons soy sauce

1 tablespoon red curry paste

3 tablespoons fresh lime juice, from 2 limes

INSTRUCTIONS

1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.

2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight

3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.

4. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

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Brad recommends more spice/peppers; try vegetarian; and serve with Naan bread instead of rice.

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Ingredients:

* 2-3 tablespoons coconut oil

* 1 lg Vidalia onion

* 1 lb boneless skinless chicken breast diced

* 3 cloves garlic minced

* 2-3 T ground ginger

* 2 T ground coriander

* One 13-ounce can coconut milk

* 1 shredded carrot

* 3 T Thai red curry paste

* 1 t kosher salt

* 1/2 t black pepper

* 3 cp of spinach leaves

* 1 T lime juince

* 2 tablespoon brown sugar

* 1/4 cp fresh cilantro chopped

* rice

Directions:

1.  Add oil, onion to skillet, saute until onion softens.  5 minutes

2.  Add chicken and cook for 5 minutes

3.  Add garlic, ginger, coriander.  Cook for 1 minute

4.  Add cocunut milk, carrots, Thai curry paste, salt, pepper.  Allow mixture to boil gently on medium for 5 minutes or so until thickened.

5.  Add spinach, lime juice, stir.  Cook until spinach has wilted.  Add brown sugar, paste, salt, pepper to taste.

6.  Add cilantro

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Red Curry Lentils with Sweet Potatoes and Spinach - Charlie

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Red Curry Lentils with Sweet Potatoes and Spinach - Charlie

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INGREDIENTS:
3 tablespoons olive oil
1 pound sweet potatoes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and    grated
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced 1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
½ lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Step 1 In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Step 2 Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Step 3 Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Step 4 Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Step 5 Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with
Step 6 Divide among shallow bowls and top with cilantro and coconut flakes, if using. salt to taste.

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This curry chicken recipe is an instant favorite. It's a classic yellow curry made with chunks of chicken and potatoes and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you don't want to make it from scratch look for a good Madras curry powder at your local Asian or Indian food store. A Madras blend works well with Thai flavors and will give you far better results than your average supermarket curry powder. Enjoy! John recommends, adding 50% more spices.

Ingredients

1 pound chicken breast, or thighs, chopped into small chunks, or whole chicken pieces

2 to 3 potatoes, chopped into chunks

1 to 2 medium tomatoes, chopped into chunks, optional

1/4 cup fresh coriander, for garnish

2 tablespoons Thai curry powder, Madras curry powder, or regular curry powder

1 bay leaf

1 stick cinnamon, optional

1/2 to 1 teaspoon chile flakes, or cayenne pepper, to taste

2 shallots, diced, or 1/2 cup diced purple onion

4 to 5 cloves garlic, minced

1 thumb-size piece galangal, or ginger, grated

1/2 cup chicken stock, or broth

1 1/2 tablespoons ketchup, or sweet tomato puree

1 can thick coconut milk

2 to 3 tablespoons fish sauce

1/2 teaspoon sugar, optional

2 to 3 tablespoons vegetable oil, for stir-frying

1 to 2 whole makrut lime leaves, or 1 bay leaf

Steps to Make It

1.   Preheat oven to 350 F (if using oven method).

2.   Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1 to 2 minutes, until they are lightly toasted and fragrant.

3.   Add 2 tablespoons oil, plus the shallots, garlic, and galangal or ginger. Also, add a few tablespoons of the chicken stock—enough to keep ingredient frying nicely. Stir-fry 1 minute.

4.   Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.

5.   Add remaining stock plus ketchup/tomato puree, stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick, and lime leaves or bay leaf.

6.   Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. Or transfer curry to a large covered casserole dish and bake 1 hour at 350 F. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).

7.   When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chiles if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.

8.   Sprinkle over the fresh coriander and serve with plenty of Thai jasmine rice.

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Our tofu pad thai recipe claims Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish.

My rating: 4/5 - I thought it was good! Emmett coyly spit out the plain tofu I insisted he try, Elsa liked hers and agreed with the 4/5 rating but did say it was "a little spicy".

I intentionally chose a recipe titled easy and made it even easier by sticking with the ingredient variations I had on hand and omitting things that were labeled "optional". Very basic grocery store stuff - economical, too! I'm including the measurements and ingredients I used (cut down on spice for kids, added more veggies, and just added more chili garlic to mine at serving), but the original recipe has great reviews and may be worth following to a T.

SAUCE

·         1/3 cup coconut aminos

·         3  Tbsp coconut sugar

·         1 tsp chili garlic sauce

·         2 ½ Tbsp lime juice

STIR FRY

·         1 Tbsp sesame oil

·         1 cup cubed extra firm tofu

·         2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)

·         1 Tbsp coconut aminos

·         1 cup bean sprouts

·         1 cup chopped green onions

·         Two carrots, thinly sliced

·         Two cups broccoli, thinly sliced

·         1/3 cup chopped roasted salted peanuts

NOODLES

·         8 ounces Pad Thai rice noodles

Instructions

1.            To a small saucepan, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.

2.    Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, carrots, broccoli and chopped peanuts.

3.    Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).

4.    Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.

5.    Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.

Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.

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From book, "quick and easy thai," by Nancy McDermott

1 can pink salmon or 1 ½ cups cooked salmon

½ cup mashed potatoes or bread crumbs

¼ cup finely chopped onion

¼ cup fresh herb

1 egg

1 T red curry paste

1 T fish sauce

½ t salt

½ pepper

3 T veg oil

Mix salmon with potatoes, onion, herb (I used cilantro).  Mix everything else together in small bowl and add to salmon mixture. Shape into patties. Fry until golden brown.  (I used duck confit, instead of veg oil, for added flavor).

This was 4/5.  Needs more spice. Nancy suggests Sri Rachaa.

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Thai-Inspired Chicken Meatball Soup - Emily's Recipe

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Thai-Inspired Chicken Meatball Soup - Emily's Recipe

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Yields: 4-6

Time: 30 min (took me longer ~45/1hr)

Ingredients:

1 (4-inch) piece fresh ginger, peeled

6 garlic cloves, peeled

1 jalapeno

2 lbs ground chicken

1 large bunch cilantro. leaves and stems finely chopped, a few whole leaves reserved for serving

3 tablespoons fish sauce*

Kosher salt

2 tablespoons vegetable or coconut oil + more if needed

2 cups chicken broth

1 (14 oz) can full-fat coconut milk

1/2 teaspoon granulated sugar (I would increase to 1 teaspoon total)

5 oz baby spinach

1 tablespoon lime juice, plus lime wedges for serving (I would increase to 3 tablespoons total)

Steamed white or brown rice

Prep:

1. Make rice before, during, or after (how much depends on you!).

2. Use the small holes of a box grater or Microplane and grate the ginger, garlic, and jalapeno (other option: finely chop them by hand).

3. Transfer half to a large bowl and set the rest aside.

4. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons of fish sauce, and 1 teaspoon salt.

5. Use your hands or a fork to fully combine (but do not overmix).

6. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 oz each).

7. In a large pan heat the oil over medium-high heat.

8. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides (~5-8 min). Do not need to be fully cooked.

9. Transfer to a plate and repeat adding oil as needed.

10. To a pot on medium heat, add reserved ginger mixture and saute until fragrant (~1 min).

11. Add chicken broth, coconut milk, sugar, and the remaining tablespoon of fish sauce and simmer.

12. Add the meatballs and any juices from the plate they're on and simmer until the flavors come together and the meatballs are cooked through (~8 min).

13. Remove pot from heat and stir in spinach and lime juice.

14. Divide rice among bowls, then top with meatballs, broth, and cilantro. Serve with lime wedges.

*I am allergic to fish sauce, so we just used soy sauce and extra lime/salt (to taste)!

This sounds harder than it is! It is super yummy. We've made this a few times recently! It never seems to have enough broth, so we doubled the broth in the second batch (kept the meatballs the same). That means increasing the ginger/garlic/jalapeno as well. This can all be done to taste!