Thai Food Recipes

Fish in Coconut

admin — Thu, 26 Apr 2012 17:30:50 +0000

Fish and seafood play an important role in Thai cuisine, with many regions having their own specialties. If you like seafood, you will love this dish, which combines delicate white fish with tender squid and juicy shrimp.

Serves 4.

Ingredients:

2 tbs vegetable or peanut oil
6 scallions, chopped
1-inch/2.5-cm piece fresh ginger, grated
2-3 tbs Thai red curry paste
1 3/4 cups coconut milk
2/3 cup fish stock
4 kaffir lime leaves
1 lemongrass stalk, broken in half
12 oz/350g whitefish fillets, skinned and cut into chunks
8 oz/225g squid rings and tentacles
8 oz/225g large cooked and peeled shrimp
1 tbs fish sauce
2 tbs Thai soy sauce
4 tbs snipped fresh Chinese chives
Cooked jasmine rice with cilantro, for serving

Het oil in a wok or large skillet and stir-fry the scallions and ginger for 1-2 minutes. Add the curry paste and stir-fry for 1-2 minutes. Add milk, stock, lime leaves, and lemongrass. Bring to a boil, then reduce the heat, and let simmer for 1 minute. Add fish, squid, and shrimp, and let simmer for 2-3 minutes, until the fish is cooked. Add fish and soy sauces and stir in chives. Serve immediately, with jasmine rice and cilantro, if desired.

Thai Fish Curry

admin — Wed, 25 Apr 2012 17:19:33 +0000

The beauty of this curry is the mouthwatering combination of whitefish and oily fish, both of which are extremely beneficial for the health. Make sure you serve this dish with plenty of fragrant jasmine rise to soak up the delicious juices.

Serves 4.

Ingredients:

Juice of 1 lime
4 tbs fish sauce
2 tbs Thai soy sauce
1 fresh red chile, seeded and chopped
12 oz/350g monkfish fillet, cut into cubes
12 oz/350g salmon fillet, skinned and cut into cubes
1 3/4 cups coconut milk
3 kaffir lime leaves
1 tbs Thai red curry paste
1 lemongrass stalk (white part only), finely chopped
Cooked jasmine rice with chopped fresh cilantro, for serving

Combine the lime juice, half the fish sauce, and the soy sauce in a shallow nonmetallic dish. Add the chile and fish, stir to coat, cover with plastic wrap, and chill for 1-2 hours, or overnight.

Bring coconut milk to a boil in a saucepan and add the lime leaves, curry paste, the remaining fish sauce, and the lemongrass. Let simmer gently for 10-15 minutes. Add the fish with its marinade and let simmer for 4-5 minutes, until the fish is cooked. Serve hot, accompanied by cooked jasmine rice with cilantro, if desired.

Thai Green Fish Curry

admin — Sun, 22 Apr 2012 15:42:49 +0000

The warm water of Thailand’s coastal regions are a rich source of seafood. Whitefish is a popular addition to many curries as it soaks up the flavors of the sauce and cooks in no time at all.

Serves 4.

Ingredients:

2 tbs vegetable oil
1 garlic clove, chopped
2 tbs Thai green curry paste
1 small eggplant, diced
4 fl oz/120 ml/1/2 cup coconut cream
2 tbs fish sauce
1 tbs sugar
8 oz/225g firm whitefish, cut into pieces
4 fl oz/120 ml/1/2 cup fish stock
2 kaffir lime leaves, finely chopped
15 fresh Thai basil leaves
Fresh dill sprigs, to garnish

Heat the oil in a large skillet or preheated wok over medium heat until almost smoking. Add the garlic and fry until golden. Add the curry paste and stir-fry for a few seconds before adding the eggplant. Stir-fry for 4-5 minutes, until softened. Add the coconut cream, bring to a boil, and stir until the cream thickens and curdles slightly. Add the dish sauce and sugar to the skillet and stir well. Add the fish pieces and stock. Simmer for 3-4 minutes, stirring occasionally, until the fish is just tender. Add the lime leaves and basil, then cook for an additional minute. Transfer to a large, warmed serving dish and garnish with dill sprigs. Serve immediately.

Thai Coriander Beef

admin — Sat, 21 Apr 2012 02:54:43 +0000

Ingredients:

1/3 cup coriander seeds
1 1/2 pounds stewing beef (round, chuck, or some other inexpensive cut)
1/2 cup Southeast Asian fish sauce (nam pla), or half fish sauce and half soy sauce
1 tsp freshly ground black pepper
1 1/2 tbsp granulated sugar
4 tbsp vegetable oil
3 garlic cloves, smashed, peeled, and chopped
3 medium-sized potatoes, peeled, cut into 2-inch cubes, and placed in acidulated water (add 1 tbsp white vinegar or lime juice to enough water to cover)
2 medium-sized onions, peeled and diced
1/2 cup water from potatoes
1 tsp salt
4 sprigs coriander (or cilantro) leaves, chopped

1. In a small frying pan, toast the coriander seeds until they darken and give off an aroma. Put them in a mortar and pound them to a coarse powder. Pour the powder into a large mixing bowl.

2. Trim the beef of any excess fat and slice it thinly. Cut the slices into pieces roughly 4 inches by 2 inches long. Put the pieces into the bowl with the coriander. Add the soy sauce, pepper, and granulated sugar and stir until beef is completely coated. Marinate for at least 30 minutes.

3. Put the wok over medium-high heat, swirl in the oil, and when it is sufficiently heated, fry the garlic until it becomes a pale gold. Drain the potatoes, reserving 1/2 cup of water, and add them to the wok, together with the onions. Stir and fry the vegetables for 3 minutes. Drain the beef well and add it to the wok. Fry until the beef pieces are browned.

4. Pour in the marinade, add the reserved water, and season with the salt and pepper. Bring the mixture to a boil, stirring occasionally; then reduce the heat to low, cover the wok, and simmer for 20 minutes, or until the meat is tender and the potatoes are cooked.

5. Uncover the wok, stir in the chopped coriander, and transfer everything to a heated serving bowl.

Thai Pork and Chicken Soup

admin — Sat, 14 Apr 2012 17:50:16 +0000

This soup, traditionally known as Gaeng Chud Moo Gai, always brings the restaurant stalls of Pratunam market in Bangkok to mind. The tempting aromas emanating from the stove will beckon your mouth to water. Strips of chicken and pork, floating in a bed of mung bean noodles, speckled with scarlet chili fragments and leafy green coriander leaves along with Oriental mushrooms, will prove to be gratifying and invigorating. Serve it for supper after a long day and the family will be thanking you.

Prep: 20 to 35 mins. Cooking: 65 mins. Serves 4 to 6.

Ingredients:

6 cups cold water
3 or more cups chicken stock
1/2 cup Southeast Asian fish sauce (nam pla)
1/3 cup Southeast Asian palm sugar (moist dark brown sugar may be substituted)
6 dried Chinese mushrooms, soaked in hot water until softened, stems removed and set aside, and caps thinly sliced and set aside
2 whole chicken breastes, skinned and boned
2 lbs boneless lean pork (loin or butt), quartered
3 tbs whole black peppercorns
6 stems (with root ends, if possible) of coriander (Chinese parsley or cilantro), leaves set aside
3 2-oz hanks of mung bean (bean thread) noodles, soaked in warm water for about 3 mins and drained
2 green onions, cleaned and thinly sliced crosswise
2 red or green serrano chiles (jalapeño may be substituted for a milder stock), seeds and ribs removed and the flesh sliced lengthwise into slivers

Put the first 9 indredients, including the Chinese mushroom stems and coriander stems, in a large saucepan or Dutch oven. Bring liquid to a rolling boil over high heat, cover, reduce to low heat, and simmer for 30 minutes. Uncover and remove the chicken and pork pieces

Pork with Mixed Green Beans

admin — Sun, 08 Apr 2012 23:04:39 +0000

Quick and convenient, this tasty Thai-style pork curry uses a mixture of different beans – green beans, fava beans, and string beans – and covers them in a spicy sauce enriched with peanuts.

Serves 4

Ingredients:

2 tbsp vegetable oil or peanut oil
2 shallots, chopped
8 oz pork tenderloin, thinly sliced
1 inch piece fresh galangal, thinly sliced
2 garlic cloves, chopped
1 1/4 cups chicken stock
4 tbsp chili sauce
4 tbsp crunchy peanut butter
4 oz fine green beans, trimmed
generous 1 cup frozen fava beans
4 oz string beans, trimmed and sliced
crispy noodles, to serve

Heat the oil in a wok and stir-fry the shallots, pork, galangal, and garlic until lightly browned.

Add the stock, chili sauce, and peanut butter, and stir in the peanut butter has melted. Add all the beans and let simmer for 3-4 minutes. Serve hot with crispy noodles.

Thai Yellow Chicken Curry

admin — Fri, 06 Apr 2012 19:29:05 +0000

Thai yellow curry paste is the mildest of all the Thai curry pastes. This is a healthy version of the traditional Thai curry because it uses plain yogurt rather than coconut milk, which is high in fat.

Serves 4.

Ingredients for Spice Paste:

6 tbs Thai yellow curry paste
2/3 cup plain yogurt
1 3/4 cups water
Handful of fresh cilantro, chopped, plus extra to garnish

Ingredients for Stir-fry:

2 tbs vegetable or peanut oil
2 onions, cut into wedges
2 garlic cloves, finely chopped
2 skinless, boneless chicken breasts, cut into strips
6 oz/175g baby corn, halved lengthwise

To make Spice Paste: Stir fry the curry paste in a wok for 2-3 minutes, then stir in yogurt, water, and herbs. Bring to a boil, then let simmer for 2-3 minutes.

To make Stir-fry: Heat the oil in a wok and stir-fry the onions and garlic for 2-3 minutes. Add the chicken and corn and stir-fry for 3-4 minutes, until the meat and corn are tender.

Stir in the spice paste and bring to a boil. Let simmer for 2-3 minutes, until heated through. Serve immediately, garnished with extra herbs.

Thai Green Chicken Curry

admin — Mon, 02 Apr 2012 17:35:48 +0000

The fiery taste of this fragrant curry is mellowed by cooling coconut milk and delicately aromatic herbs. While there are many excellent commercial curry pastes available, it is still worth the effort of making your own – the results will speak for themselves.

Serves 4.

Ingredients:

2 tbs peanut or corn oil
2 tbs Thai green curry paste
1 lb 2 0z/550g skinless, boneless chicken breasts, cut into cubes
2 kaffir lime leaves, coarsely torn
1 lemongrass stalk, finely chopped
1 cup coconut milk
16 baby eggplants, halved
2 tbs fish sauce
Fresh Thai basil sprigs and thinly sliced kaffir lime leaves, to garnish

Heat the oil in a preheated wok or large heavy-bottom skillet. Add the curry paste and stir-fry briefly until all the aromas are released. Add chicken, lime leaves, and lemongrass and stir-fry for 3-4 minutes, until the meat is beginning to color. Add the coconut milk and eggplants and simmer gently for 8-10 minutes, or until tender. Stir in fish sauce and serve immediately garnished with Thai basil and lime leaves.

Thai-Style Noodles

admin — Thu, 02 Feb 2012 20:59:00 +0000

Yield: makes four servings

An excellent way to use up leftover pork!

Ingredients
1/4 cup dried Chinese black mushrooms (stems removed)
1 cup hot water
1 tablespoon + 1 teaspoon peanut oil
1/4 cup chopped scallions (green onions)
3 garlic cloves, minced
4 ounces julienne cut cooked pork
1/4 cup julienne-cut drained, canned bamboo shoots
2 tablespoons oriental fish sauce (nuoc nam nhi)
1 tablespoon red wine vinegar
dash of pepper
2 cups cooked vermicelli (very thin spaghetti)

How to prepare
Place mushrooms in a small bowl and add hot water; let cook for 10 min. Drain mushrooms, discarding water; slice mushrooms and set aside.
In wok or 10 inch skillet, heat oil over medium heat; add scallions and garlic and sauté until scallions are softened, about 1 min. Add pork, bamboo shoots, fish sauce, vinegar, pepper, and sliced mushrooms and sauté, stirring frequently for 2 to 3 min.; add vermicelli and sauté, stirring frequently until spaghetti is lightly browned, about 3 min.

How to Make Thai Curry

admin — Thu, 25 Aug 2011 20:50:43 +0000

The word for Curry in Thailand is geng and has a much looser meaning than its English equivalent. In its widest sense it means a liquid seasoned with a paste and can include soups and braised dishes, but when the paste is spicy it comes closer to our understanding of the word. At its most basic then, a Curry can be a simple paste of chilies, red, shallots, and shrimp paste dissolved in simmering seasons stock or water, quite similar to the sour orange Curry recipe on this website. This is the most common and probably most popular type of Curry in Thailand. From this, Thai curries become increasingly more complex, reaching the harmonious intricacy of amussaman Curry, where up to 20 ingredients go into the paste, not to mention the subsequent seasoning, meat, and garnishes.

There are three main parts to making a Thai curry: preparing the paste, cooking and seasoning. The paste, and adding garnishes, such as herbs, aromatics, and meat, fish, and so on.

Preparing the Curry Paste

. While making a Curry paste in a blender or food processor is undoubtedly more convenient, Thai food purists believe that the best paste is made by hand, using a mortar and pestle. The larger the mortar, the more practical since it allows for easier, quicker production of a fine Curry paste.

However, it is made, a good quality paste is one where the original, often rough initial state is reduced to a fine purée. To ensure this each ingredient should be pulverize completely before the next is added. The normal order is the hardest, most fibrous ingredients first, the softer ones last.

All the ingredients for the Thai curry must be prepared in advance. This means that most ingredients need to be washed, peeled, and chopped prior to adding to the mortar. The more finely chopped the less time required to reduce the ingredient to a pulp. Perhaps this is rather obvious, but it is certainly a welcome relief when actually pounding.

Cooking the Paste.

There are two methods for cooking the paste. The simplest and oldest sister dissolve it in simmering season the liquid, be it water, stock, or in southern Thailand, coconut milk. After this, the boiled Curry is seasoned, usually with fish sauce and tamarind water. Sometimes a pinch of white sugar is added to balance the tartness.

The alternative method is to fry the Curry paste. Depending on the style of Curry in the region, frying is done either in oil (some older recipes use rendered pork fat) or income cracked coconut cream. With oil, the paste is fried over searingly high heat for just a minute or two, until it smells piercingly aromatic. Pastes cooked in oil are mostly season with fish sauce, rarely was sugar, and are then moistened with stock. This forms the basis of “jungle” Curry and many other curries from the north and northeast of Thailand, where coconuts are less common.

More familiar or curries based on coconut, where the paste is fried and coconut cream that has been simmered until the oil begins to separate out or is “cracked”. The frying takes quite a long time – up to 5 min. over moderate heat, stirring regularly. The aroma develops and deepens, conveying the changes in the paste as it cooks. The longer the cooking, the more mellow the flavor becomes as the disparate elements become unified.

Seasoning.

Seasoning transference the Curry paste – it is this process that so distinguishes Thai food. Thai cooking is a deft balance of hot, sweet, salty, and sour. Most curries are salty, summer also sweet, many can be sour as well, and if you have all of these elements. Wise cooked refrain from complete seasoning at this stage, since it removes the possibility of the final adjustment. Just before serving. After the seasoning process, the Curry is moistened with either stock or coconut milk and then simmer gently for a few minutes to incorporate all the components.

Adding the Garnishes

The third stage is where the garnishes are added. To the Western sensibility, this defines a Curry, but to a tie it is just one element in a complex dish. Garnishing is quite straightforward with a boil Curry, since it is usually only made with fish or seafood cut up into bite-size pieces that cook quickly. Any vegetables, fresh herbs, and other aromatic garnishes are added in order of the time it takes to cook them.

With a fried Thai curry, the meat is cut into very small pieces to allow for an easy an equal share for all, as well as to ensure the tough meat will become tender. Then the aromatic garnishes are added, usually including Kaffir lime leaves, fresh chilies, and picked herbs, such as holy, Thai, or lemon basil. Once garnishing is completed, the Curry is left to rest for a minute or so, to allow the flavors to mingle and mellow. Then the seasoning is checked. Once more, so any final adjustments can be made before serving.

Making a Thai curry is a complex process in which the layers of taster finely poised in the seasonings finely balanced: it is as sophisticated as Thai culture itself. Please enjoy the Thai curry recipes on our website.

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