Ginger-Thai Rhubarb Tequila Spritzer

May 1st, 2012 § 0 comments § permalink


Ingredients

1 ½  ounces tequila
1 ounce Ginger Thai Basil Syrup*
1 ounce lime juice
Seltzer
Basil Sugar Lime Wheels*
Brooklyn Hemispherical Rhubarb Bitters

Directions

Place the tequila, ginger basil syrup and lime juice in a tall Collins glass filled with ice and stir.  Fill the glass with seltzer and stir again.  Garnish with a basil sugared lime wheel and a few drops of bitters.

*Ginger Thai Basil  Syrup – Combine 1 cup water, 1 cup sugar, 2 tablespoons grated ginger, 1 cup Thai basil leaves and stems and 1 tablespoon lime zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool and strain.

*Basil Sugar Lime Wheels – Combine  ½ cup turbinado sugar with 2 teaspoons lime zest and 2 tablespoons fresh basil (chopped fine) and mix well.  Moisten with a little lime juice.  In a little mixing bowl combine about 10-12 lime wheels and mix up with sugar mixture, making sure all wheels are completely covered in the sugar mixture.


Pad See Yew

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
¼ cup tamari
1 teaspoon red chili paste
1 tablespoon miso paste
¼ cup chicken stock
½ pound baby bok choy, sliced thin, blanched
1 pound wide rice noodles
Canola oil
3 cloves garlic, chopped fine
2 Thai chilies, sliced
½ pound chicken, 1½ inch slices (breast meat)
3 eggs, beaten
Lime wedges

Directions

Whisk together in a medium bowl the fish sauce, oyster sauce, brown sugar, tamari, red chili paste, miso paste and chicken stock. Cook the rice in a large pot of boiling water, strain, and set aside.
Heat a large skillet or wok up wieth a bit of canola oil on medium high heat. Add the garlic and chilies and sauté a few minutes and then add the chicken and continue to sauté, until golden brown on all sides. Add the sauce and the noodles and mix well and cook until most of the liquid is absorbed or a few minutes. Add the eggs, by taking a portion of the pan and moving the noodles aside and adding the eggs and stirring often scrambling them. When the eggs are scrambled, mix them in with the rest of the noodle dish and take off heat. Serve with lime or lemon wedges.

Sweet Chili Sauce

February 14th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Baked Spring Rolls

February 14th, 2012 § 0 comments § permalink

Makes 12 spring rolls

Ingredients

1 tablespoon canola oil
1 tablespoon coconut oil
3 cloves garlic, chopped
1 teaspoon ginger, chopped
1 cup Napa cabbage, sliced thin
¼ cup carrots, shredded
4 shitake mushrooms, chopped
¼ cup green onions, shredded
½ cup bean sprouts
3 tablespoons tamari
Spring Roll Wrappers 10 x 10
Sweet Chili Sauce (recipe follows)

Directions

In a large sauté pan or work, heat the sesame oil and coconut oil on high heat. Add the garlic and ginger and cook a few minutes until they start to turn slightly translucent or about 3 minutes. Add the cabbage, carrots and mushrooms and sauté for a few minutes until the carrots and cabbage are soft. Take off the heat and mix in the green onions and bean sprouts and drizzle with tamari, mix well and let stand about 5 minutes. Preheat oven to 400°F.
To assemble the rolls, place a wrapper on a flat surface and place a few tablespoons of filling inside and wrap up in a roll shape, sealing the end with a dab of cold water to seal. Place the rolls on a lined baking sheet and place in the hot oven and bake for about 15-20 minutes turning a few times and allowing all sides to brown. Serve with sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Hot & Sour Thai Shrimp Soup (Tom Yum Koong)

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon coconut oil
1 tablespoon sesame oil
1 tablespoon grapeseed oil
¼ cup lemon grass bulb, chopped & smashed
3 kfir lime leaves, crinkled (optional)
1 tablespoon galangal root, peeled and chopped fine (optional)
1 tablespoon ginger, peeled and chopped fine
1 tablespoon coriander root, chopped fine (optional)
1 tablespoon red chili paste
1 tablespoon brown sugar
12 medium prawns or shrimp, peeled and tails removed
1 tablespoon fish sauce
2 tablespoons lime juice
1-2 Thai chilies, sliced
1 cup tomatoes, chopped
4 cups chicken broth
½ cup straw mushrooms
5 green onions, thinly sliced
¼ cup cilantro, chopped fine

Directions

Heat a large heavy bottom soup pan to high heat and add oils. Add the lemongrass, lime leaves, galangal, ginger, coriander root and cook until beginning to brown. Turn the heat to medium high and add red chili paste and sugar and mix well. Add the srimp and cook a bit tossing into the mixture. Remove the shrimp from the pan when cooked, after about 15 minutes max. Add the lime juice, chilies and tomatoes and broth and bring to a boil. Reduce heat and allow to simmer for about 15 minutes. Add in the mushrooms and the shrimp and cook for another 5 minutes. Garnish with cilantro and green onions.

Thai Style Spicy Vegetables

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons creamy peanut butter
1 to 3 Thai red chile peppers (more=spicy), minced
1 medium shallot, chopped
3 teaspoon minced fresh gingerroot
3 tablespoons canola oil
1½ pound fresh green beans, trimmed
Fresh cilantro, chopped
Dry roasted peanuts, chopped (optional)

Directions

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and minced red chilies; set aside.
In a wok or large skillet, sauté shallot and ginger in oil over medium heat for about 2 minutes until softened. Add green beans; cook and stir for 3 minutes or unti crisp-tender. Add reserved sauce mixture; toss to coat. Sprinkle with cilantro and peanuts if using. Serve immediately.

Thai Clambake

September 11th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Canola oil
3 tablespoons garlic, chopped superfine
2 tablespoons ginger, chopped superfine
2 Kaffir lime leaves, chopped superfine
2 thai chilies, deseeded and chopped superfine (add more for more heat)
2 tablespoons lemongrass bulb, outer layers removed, inner core blanched, shocked and minced
½ cup smoked sausage
1 cup clam broth or seafood stock
2 cup sake
2 cups coconut milk, unsweetened
2 tablespoons hoison sauce or fish sauce
½ cup fresh cilantro leaves
½ cup fresh thai basil, chifonade
½ cup fresh mint leaves, chopped
¼ cup scallions, thinly sliced
1 pound littleneck clams, cleaned and trimmed
1 pound mussels, cleaned and trimmed

Directions

In a large heavy bottom soup pan heat the oil to medium and add the garlic, ginger, lime leaves, chilies and lemon grass and let it sweat for a few minutes. Add the smoked sausage and cook a few more minutes and drain off any excess fat. Add the clam broth, sake, hoisin and coconut milk, bring to a boil and them allow to simmer. Add the clams and mussels and cook until they open about 5 minutes total. Discard and shells that did not open. Toss on the scallions, cilantro, thai basil and mint and stir. Serve over rice.

*Recipe property of Laura Kimberly Merrick

Coconut Sticky Rice Mangoes (Mock Sushi)

August 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup of sweet/ glutinous or “sticky” rice
2 cups of coconut milk
¾ cup of white sugar
1 tablespoons lime zest
2 teaspoons rice flour
1 ripe mango, sliced into thin “sashimi” like pieces
1 teaspoon salt

Directions

Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours. Place drained rice into a pan with the coconut milk, white sugar, zest and rice flour. Steam until rice is cooked through and sticky, about 30-40 minutes. Form sushi oval with the sticky rice and place a mango slice on top. Enjoy the mock sushi pieces!

Vegetable Pad Thai

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked )
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2-3 tablespoons peanut oil
4 cloves garlic, chopped fine
2 shallot, chopped fine
1 bunch green onions, sliced fine
1 red thai red chili, sliced fine
2 eggs, beaten
1 cup bean sprouts
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lemon wedges

Directions

Make sure the noodles are not over soft they should be soft but not overly soft. In mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In a large skillet or wok, heat the peanut oil to a high heat and cook the garlic, shallots, red chili and green onions until they are beginning to brown. Add the beaten eggs and scramble. Add the sauce to the mixture and the noodles still on high heat mixing well and making sure all liquid is mixed together, allowing the noodles to cook. Add the bean sprouts and mix well, cooking a few more minutes. Take off heat and mix in peanuts and cilantro leaves. Serve with lemon wedges.

Thai Iced Tea

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup thai tea leaves
3 cups water, hot but not boiling
¼ cup turbinado sugar
2 cups sweetened condensed milk

Directions

Place the tea leaves and sugar in a bowl and place the 3 cups of hot water over the leaves. Let stand for about 5 minutes or until steeped. Strain the mixture and allow to cool completely. Place the tea equally in 6 large glasses (about ¾ full) filled with ice. Fill up the remaining parts of the glass with the condensed milk. Stir before serving.

Herbal Garden Summer Rolls

August 24th, 2011 § 1 comment § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Thai Basil Chicken Fried Brown Rice

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons canola or peanut oil
1 small green chili, chopped fine
3 scallions, sliced thin
2 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small
1 cup chicken pieces, cooked
¼ cup frozen peas, defrosted
¼ cup water
2 cups cooked short grain brown rice
2 eggs, beaten
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon mirin or rice wine
1/3 cup fresh thai basil, chopped

Directions

In a large deep skillet or wok, over medium-high heat, add oil. Cook the chilies, scallions, garlic and ginger about 5 minutes. Add the vegetables and continue to cook another 3-5 minutes.

Add the chicken and peas and water and cover to steam vegetables until tender, but still have a bite. Add the cooked rice and mix. Create a space in the center of pan and add eggs. Cook, breaking up the eggs with a spoon until they are lightly browned. Increase heat slightly and cook until the rice is crispy, about 5 minutes. Sprinkle the soy sauce, sesame oil and mirin with 2 tablespoons of water all over the mixture and mix well. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Mix in the thai basil before serving. Season with the salt and pepper and serve, with extra soy sauce on the side.

Fresh Star-Anise Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Mango Banana Spring Rolls with Fresh Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 6 rolls

Ingredients

1 cup sweet red bean paste (recipe follows)
6 small rice paper wrappers
1 semi ripe mango sliced long and thin
2 bananas, halved and sliced into 3 inch long strips about ½ and inch thick
Fresh Star Anise Strawberry Sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. On the middle of the wrappers, place a long dollop of the bean paste mixture, a few mango strips and a few banana strips. Wrap the roll up like a present but rolling. Serve garnished with strawberry sauce.

Sweet Spiced Red Bean Paste
Makes 1 cup

Ingredients

½ cup adzuki beans, cooked very soft
¼ cup turbinado sugar
¼ cup water
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated

Directions

In a blender mix well while beans are warm and allow to cool.

Fresh Star-Anise Strawberry Sauce
Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Herbed Pot Stickers with Citrus Miso Dipping Sauce

August 10th, 2011 § 0 comments § permalink

Makes about 20 pot stickers

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
¼ cup red bell pepper, chopped superfine
1 cup shredded red cabbage
¼ cup mung bean sprouts or sprouted mung beans are okay as well
2 tablespoons thai basil, chopped superfine
2 tablespoons fresh cilantro, chopped superfine
3 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoon sesame oil
Pot sticker wrappers
1 teaspoon coconut oil
Miso Dipping Sauce (recipe follows)

Directions

In a large mixing bowl, mix all ingredients except the sesame, coconut oil potstickers and dipping sauce in a large mixing bowl and let stand for about 20 minutes. Take a spoon full of the mixture in the center of the dumpling wrapper. Close by making gathers on one side and then pinch together both sides, sealing well with wet fingers making somewhat of a glue. Round pot stickers are easier than square ones! Heat a large fry pan with the sesame and coconut oil on high, fry the dumplings for a few minutes flipping once and making a bit of a seared brown coating. After they are coated place a bit of water in the pan on and steam (lid off) for about 1-2 minutes more. Serve with dipping sauce.

Citrus Miso Dipping Sauce
Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Citrus Thai Basil Iced Tea

August 10th, 2011 § 0 comments § permalink

Makes 4-6 drinks

Ingredients

2 Thai tea bags
2 tablespoons orange zest
½ cup orange juice
½ cup thai basil leaves
½ cup turbinado sugar
4 cups water
1 cup coconut milk
Ice

Directions

In a large sauce pan place the tea bags, orange zest, juice, thai basil leaves, sugar and 2 cups of water. Bring to a boil and reduce heat and simmer for about 5-7 minutes. Strain out the tea bags, leaves and zest and add the remaining water and stir. Allow to cool. In a glass filled with ice, fill the cup about 75% with the tea mixture and fill with coconut milk.

Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Coconut Chutney with Mango-Lime Granita

May 23rd, 2011 § 0 comments § permalink

Makes 1½ cups

Ingredients

1 cup coconut, freshly grated
Zest of one lime
Juice of one lime
2 curry leaves
1 thai chili
2 tablespoons brown sugar

Directions

In a small sauce pan add all ingredients and bring to a boil. Reduce heat, stirring constantly until thick and creamy. Cool. Serve over Lime Granita.

Mango-Lime Granita

Serves 6

Ingredients

2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water

Directions

In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.

Mango-Lime Granita

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water

Directions

In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.

Thai Poached Chili-Lemongrass-Ginger Mint Shrimp with Fresh Sweet Chili Sauce

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups water
1 tablespoon ginger, sliced thin
1 tablespoon lemon grass, sliced thin
3 sprigs of fresh mint
1 thai red chili, sliced
2 limes (1 sliced, 1 wedged)
1 pound medium sized shrimp
Sweet Chili Sauce

Directions

In a medium sauce pan add the water, lime, ginger, lemon grass, mint and red chili and bring to a boil. Reduce to a low boil and add shrimp. Poach shrimp for a few minutes until bright pink and semi firm. Place in an ice bath to flash cool. Serve with sweet chili sauce and lime wedges.

Thai Cucumber Salad with Roasted Peanuts

May 23rd, 2011 § 1 comment § permalink

005

Serves 6

Ingredients

2 english cucumbers, peeled and chopped fine
1 clove garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium red onion, chopped fine
1 red bell pepper, chopped fine
1 red chili, chopped fine
½ cups fresh mint, chopped
Juice of 2 limes
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
Salt
Roasted peanuts, chopped coarsely

Directions

Toss together in a large mixing bowl the cucumbers, garlic, ginger, red onion, bell pepper, red chili and chopped mint. Squeeze lime juice on top and add the sugar and the vinegar. Mix together well and season to taste with salt. Garnish with roasted chopped peanuts.

Spicy Mango Salad

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 firm-greenish ripe mangoes, sliced in thin long wedges
½ cup scallions, chopped fine
1 small red onion, sliced thin
½ cup fresh mint leaves, sliced
½ cup fresh cilantro leaves, sliced
1 small thai chili, sliced thin
Salt
Zest of one lime
Juice of two limes
2 tablespoons rice wine vinegar
1 teaspoon sweet chili sauce
1 teaspoon brown sugar

Directions

In a medium mixing bowl toss together the mangoes, scallions, onion, herbs and chili until mixed well. Season with about 2 teaspoons salt. In a small mixing bowl, whisk together lime zest and juice, vinegar, chili sauce and brown sugar. Drizzle over the mango salad and toss until mixed. Let stand about 10 minutes before serving.

Herbal Spring Rolls

May 23rd, 2011 § 0 comments § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Sweet Chili Sauce

May 23rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¼ cup rice wine vinegar
1 cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
2 tablespoons red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Thai Chicken & Coconut Green Herb Curry Soup

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
3 limes, zest and juice
1 large red onion, chopped
4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped in large pieces
1 large red pepper, chopped in large pieces
Salt
Pepper
1 cup coconut milk
1 cup chicken stock
1 cup cilantro, chopped
Lime wedges, for garnish

PREPARATION

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

Massaman Thai Curry Paste/Gaeng Massaman

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-small red chilies 
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Red Curry Paste/Gaeng Phet

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small red chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Green Curry Paste/Gaeng Keow Wan

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small this green chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

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