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.

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.

“My friends and I have hosted international dinners for the past 20 years. This chicken soup recipe was featured at our Thai dinner. We modified it with noodles and peanuts.”

ingredients.
3 to 4 tablespoons peanut oil
two garlic cloves, minced
meat and reserved stock from one small cooked roaster chicken.
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon hot or regular chili powder
one (48 ounce) can chicken broth or three and three-quarter cups reserved chicken stock
1/3 cup creamed coconut, unsweetened (not coconut milk in a can).
2 tablespoons fresh lime juice (no substitutes).
2 tablespoons chunky peanut butter
1/2 cup finely chopped green onions
1 cup fine egg noodles, broken into pieces
1/2 cup finely ground peanuts.

Preparation instructions.
Heat the oil in a medium size stock pot and sauté the garlic until light golden. Add the chicken turmeric, coriander and chili powder. Stirfry for 3 to 4 min. Remove from the pot.
Pour the chicken broth into the pot and heat to a simmer. Stir the coconut into the hot stock. Return the chicken and spices to the stock pot. Add the lime juice, peanut butter, and green onions. Simmer on low heat for 15 min. Add the noodles. Cover and simmer until they are tender. Do not boil. Serve in bowls sprinkled with the ground peanuts.

Tips from our test kitchen: use a precut chicken to save time if you can’t find creamed coconut in the Asian section of your grocery store Linda 3 ounces unsweetened coconut with 1 to 2 teaspoons milk. Purée until the consistency is paste-like.

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• thai soup recipes

2 tblsp oil
4 Fresh Red Chillies (seeded and sliced)
3 cloves garlic (sliced)
500g chicken breast (sliced)
1 Onion (sliced)
2 tblsp oyster sauce
1 tblsp fish sauce (available from Asain food shops alternatively use 2 tblsp soy sauce)
1 tblsp tamarind sauce
2 tsp brown sugar (or jaggary if available)
1/2 cup straw mushrooms (or tinned mushrooms if desperate)
1/2 cup bamboo shoots (strips)
juice of 1/2 lime
6 bunches coriander (fresh)

Instructions:

Heat oil in wok,add chillies and garlic and fry until crisp and golden.Drain onto paper towels (but leave oil in the wok).Fry chicken and onion in oil until chicken is cooked.Add lime juice and vegetables.
Fry for about 2 minutes. Add sauce.

1/4 cup Thai fish sauce
1/4 cup + 2 T white vinegar
2-4 T sugar
1 t paprika
8 oz Thai rice noodles about 1/4″ thick
8 oz tofu
1-2 T dried shrimp (optional)
3 T oil
2-3 cloves garlic
2 eggs
3/4 lb bean sprouts
3 green onions,sliced on the diagonal,including white part
3/4 C ground peanuts

Instructions:

Combine first four ingredients and let sit until sugar dissolves.Soak rice noodles/sticks in warm water until they are soft but don’t disintegrate when pressed, about 40 minutes.Drain.Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes,about 30 minutes.Cut into 1/4 inch cubes.Rinse dried shrimp in water and drain.

Put oil in wok, heat to medium,put in crushed garlic.Swirl around for about a minute.Add noodles and mix around for a minute or two.Add the tofu and shrimp then immediately add the liquid.Keep stirring
until the liquid has all been absorbed into the noodles,about a couple of minutes.

Lower heat to low or medium-low.Push some of the stuff aside at one end of wok,and break an egg in.Immediately cover with noodles.Do the same at the other end of wok. Let the eggs cook undisturbed until the yolks are practically cooked, about three minutes.(Carefully peak if unsure.)Slip a slotted spoon under each egg in turn,and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits.

Mix in sprouts and green onions. Let cook for another two minutes.Turn off heat.Add crushed peanuts and enough roasted red chilies to your desired hotness.

1 lb fresh green beans
2 T Thai Curry Paste
2 T vegetable oil
Bamboo shoots optional
6 c chicken broth

Methods:

Clean and pick green bean tips.In a dutch oven (or equivalent size vessel),heat oil.Add curry paste and “fry” until fragrant, about 1minute.Add broth, green beans,bamboo shoots (or other
vegetable).Bring to a rapid boil and cook like that for about 15-20 minutes(watching that liquid doesn’t reduce too much; add water as necessary).Reduce heat to a hard simmer and continue cooking until green beans are very done and have absorbed the flavor of the curry broth. Serve in
bowls over rice.

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• recipes for thai beef and green beans
• thai green bean recipe

1 t. oil
1 lb. ground pork
4-8 cloves garlic,finely chopped
3 green onions,white part,chopped
3/4 c roasted salted peanuts
1 fresh pineapple,or 5 tangerines, or 4 oranges
1/3 c sugar
1/2 tsp pepper
lettuce leaves
mint or coriander leaves
chopped chilies

Preparation:

Grind peanuts.Heat oil in a frying pan,add pork,garlic and onions.Cook until pink color disappears. Drain off most of the fat.Add sugar and pepper,cook 1-2 minutes. Add peanuts, mix in well, then remove from heat.Cool to room temperature.

Prepare platter,lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple,cut off top leaves and outer skin, as thinly as possible, from top down.Look at the “eye” pattern,as it forms a spiral down the pineapple.Cut the spirals with a sharp knife held at about a 45 degree angle.Cut off bottom.Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter.

Mound meat mixture onto fruit, and decorate with other garnishes.Serve at room temperature, or chilled.

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2-3 cloves garlic, crushed
1-5 red chili peppers, seeded and chopped
10-15 sweet basil leaves
1-3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China,so season to taste)

Instructions:

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.Cut tofu into 1/2-inch cubes.Heat oil in skillet; add garlic and stir-fry until light brown (don’t burn!). Add eggplant and tofu and cook for 5 to 7minutes. Add remaining ingredients; mix gently.Serve immediately,since eggplant and basil turn dark if dish sits after cooking. Makes 3to 4 servings.

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• cellophane noodles egg plant and tofu recipes
• thai tofu and eggplant recipe

8 prawns, peeled
5 ounces minced pork
1 ounce cellophane noodles,soaked 15 minutes in cold water
3 spring onions,sliced length 1 inch
2 prik ki nu,finely sliced
1 tomatoes,sliced
3 onion,sliced
2 tablespoon lime juice

Methods:

Blanch cellophane noodles for a few seconds and set aside. Boil Prawns then Pork till cooked, strain and mix with the glass noodles. Add spring onions,chillies,tomatoes and onion then season with lime, fish sauce and serve.

pork
prawns
dried shrimps
winged beans
roasted grated coconut
coconut cream
ground pepper
sweet chili paste
lime
fish sauce
palm sugar

Methods:

Cut winged beans and get rid of all their ribs. Then finely slice it into thin strips and blanch it in slightly salted hot water. This keeps the beans green and freshly looks. Boil the pork and prawns until they are well done, then slice them into strips.Ground the dries shrimps. Roast the grated coconut until crisp. Heat on the coconut cream until boiled. Ground the roasted peanuts. Dissolve the sweet chili paste in fish sauce mixed with lime juice and sugar. Mix every prepared ingredient together, then poured by the cooked coconut cream. Taste until satisfied then put on a dish for serve.