300 grams rice noodles, narrow, the width of linguine
3/4 cup boiling water
4 tablespoons vegetable oil, rendered fat from pork or coconut oil
2 medium shallot, minced
3 cloves garlic
3 large eggs, beaten
1/2 cup extra-firm tofu, cut into 1 inch cubes
1 tablespoon dried shrimps, rinsed or dried, or fresh can be used
1 cup bean sprouts
1 tablespoon peanuts, unsalted, chopped, roasted and ground
1/4 cup chinese chives, cut in 1" legths & reserve a few for garnish
1/4 teaspoon table salt
1/4 cup fresh cilantro, leaves loosely packed
1 medium lime, 2 wedges of
sauce:
1 1/2 tablespoons palm sugar
1 1/2 tablespoons granulated white sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice, or vinegar 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3/4 teaspoons cayenne pepper, optional, or 1 tablespoon chili flakes
Directions:
If using fresh rice sticks, place in rapidly boiling water for 50 seconds. If using dried sticks, cover in water at room temperature, in large bowl; soak until softened, pliable, and limp, but not fully tender, about 20 minutes. Set them aside.
Using both sugars, tamarind paste, tamarind juice, both soy sauces, fish sauce and cayenne prepare sauce by simmering all ingredients together and set aside.
Beat eggs and 1/8 tsp salt in small bowl; set aside.
Off heat, add 2 tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over high heat until just beginning to smoke, and cook, stirring constantly, until light golden brown, about 1 1/2 to 2 minutes. Add eggs turn down the heat and stir. Then add tofu, dried shrimp and rest of salt.
Drain noodles and then add to pot. Turn up the heat and stir-fry for about 1 minute, allowing the noodles to colour a little. Add the prepared sauce. Simmer for about 30 more seconds to 1 minutes, adding more oil if necessary.
Tossing constantly, until noodles are evenly coated with the sauce. Fry until noodle cooks. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup green onions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes. If noodles are not yet tender, add 2 tbsp water to skillet and continue to cook until tender. Mix thoroughly and move to one side in the wok or remove.
Put 2 tablespoons of oil in the wok. When heated pour the eggs into the pan and stir spreading a thin layer round the pan then vigorously stir with wooden spoon until scrambled and barely moist, about 20 seconds. Add back the noodles to eggs; toss with 2 wooden spoons to combine. Transfer noodles to serving platter, sprinkle with remaining green onions, 2 tbsp peanuts, and cilantro, serve immediately, passing lime wedges separately.
Notes:
We used 450 grams of fresh noodles and this dish was perfect. We all loved it.
I would substitute the dried shrimp for fresh baby shrimp for American palate.
Friday, April 3, 2009
Green Curry with Chicken
1 cup long-grain jasmine rice
1 1/2 cups water
2 tablespoons green curry paste
1 lbs. chicken breast, 300 grams cut in long thin slices
2 1/2 cups coconut milk
4 to 5 small thai eggplant, 100 grams green balls
2 leaves kaffir-lime
2 stems sweet basil, leaves only
2 to 3 whole thai red chilis, cut into strips
1 teaspoon palm sugar
1 to 2 tablespoon fish sauce
table salt
lime juice
Directions:
Start rice first. Place rice in a bowl and rinse with warm water until clear. About 3 to 4 times. Strain, then add rice and 1 1/2 cup of water in a rice cooker or put on the stove like normal rice.
Remove ribs and seeds from chilies and cut into strips, depending how spicy you want it.
Cut chicken in long narrow strips and season with salt.
Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place this thick part of the can of coconut milk in a pan and fry the red chilies.
Add the curry paste, fry until fragrant and starts to bubble. Bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes.
Add the rest of the coconut milk, stir to combine. Add kaffir lime leave, palm sugar, fish sauce, and salt. Taste flavor until sweet, salty and sour. Add the eggplant, mushroom, or the vegetables you want cooked depending on how long it takes each of them to cook. So if you are adding potatoes, add those first, cook for 10 to 15 minutes until tender. Then add your next vegetable like the eggplant, onion, peas, broccoli, shitake mushrooms bell peppers, whatever you like, in the order of how long they take to cook so you don't get mushy vegetables. Simmer until tender.
Five minutes before they are done add the cut pieces of chicken, simmer until the chicken begins to loose its pinkness. Adjust taste to your liking. Continue to simmer until chicken is cooked and eggplant is softened.
Off heat, add lime juice and sweet basil at the end. Serve immediately with steamed jasmine rice. Garnish with additional thai basil leaves.
1 1/2 cups water
2 tablespoons green curry paste
1 lbs. chicken breast, 300 grams cut in long thin slices
2 1/2 cups coconut milk
4 to 5 small thai eggplant, 100 grams green balls
2 leaves kaffir-lime
2 stems sweet basil, leaves only
2 to 3 whole thai red chilis, cut into strips
1 teaspoon palm sugar
1 to 2 tablespoon fish sauce
table salt
lime juice
Directions:
Start rice first. Place rice in a bowl and rinse with warm water until clear. About 3 to 4 times. Strain, then add rice and 1 1/2 cup of water in a rice cooker or put on the stove like normal rice.
Remove ribs and seeds from chilies and cut into strips, depending how spicy you want it.
Cut chicken in long narrow strips and season with salt.
Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place this thick part of the can of coconut milk in a pan and fry the red chilies.
Add the curry paste, fry until fragrant and starts to bubble. Bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes.
Add the rest of the coconut milk, stir to combine. Add kaffir lime leave, palm sugar, fish sauce, and salt. Taste flavor until sweet, salty and sour. Add the eggplant, mushroom, or the vegetables you want cooked depending on how long it takes each of them to cook. So if you are adding potatoes, add those first, cook for 10 to 15 minutes until tender. Then add your next vegetable like the eggplant, onion, peas, broccoli, shitake mushrooms bell peppers, whatever you like, in the order of how long they take to cook so you don't get mushy vegetables. Simmer until tender.
Five minutes before they are done add the cut pieces of chicken, simmer until the chicken begins to loose its pinkness. Adjust taste to your liking. Continue to simmer until chicken is cooked and eggplant is softened.
Off heat, add lime juice and sweet basil at the end. Serve immediately with steamed jasmine rice. Garnish with additional thai basil leaves.
Green Curry Paste
1 tablespoon galangal, peeled and chopped
2 tablespoons stalk lemongrass, lower part 1/3 chopped
1 teaspoon kaffir lime peel
2 to 3 teaspoon cilantro, chopped include both leaves and stems
3 tablespoons shallots, chopped
2 tablespoons garlic, crushed and chopped
2 teaspoons salt
1 tablespoon shrimp paste
15 small green chillies, de-seeded (or seeds left in if you like it very hot)
1 teaspoon spice mixture
spice mixture:
1 teaspoon peppercorn
1 teaspoon cumin
1 teaspoon coriander seeds, roasted and ground
Directions:
Put all ingredients in a mortar and grind until the paste is smooth add water when you use the blender. Do not use water if you use a mortar & pestle.
2 tablespoons stalk lemongrass, lower part 1/3 chopped
1 teaspoon kaffir lime peel
2 to 3 teaspoon cilantro, chopped include both leaves and stems
3 tablespoons shallots, chopped
2 tablespoons garlic, crushed and chopped
2 teaspoons salt
1 tablespoon shrimp paste
15 small green chillies, de-seeded (or seeds left in if you like it very hot)
1 teaspoon spice mixture
spice mixture:
1 teaspoon peppercorn
1 teaspoon cumin
1 teaspoon coriander seeds, roasted and ground
Directions:
Put all ingredients in a mortar and grind until the paste is smooth add water when you use the blender. Do not use water if you use a mortar & pestle.
Tom Kha Kai Soup Coconut and Chicken Soup
4 cups chicken stock
2 leaves thai basil
1 2-inch piece lemongrass
1 1-inch piece galangal
2 tablespoons granulated white sugar
2 tablespoons tamarind juice, optional
1/4 lb. chicken breast, cut into bite-sized pieces
1 13.5 oz can coconut milk
2 to 10 small red chiles, slightly crushed
1/4 cup of fish sauce, add at end
1 whole Juice of 1 lime, add at end
Cilantro leaves for garnish
Directions:
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
Notes:
Leave the lime juice and fish sauce out until after you're done cooking. If you boil it, you'll lose the flavor. And don't be shy with that cilantro. Over here we use a big handful!
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
2 leaves thai basil
1 2-inch piece lemongrass
1 1-inch piece galangal
2 tablespoons granulated white sugar
2 tablespoons tamarind juice, optional
1/4 lb. chicken breast, cut into bite-sized pieces
1 13.5 oz can coconut milk
2 to 10 small red chiles, slightly crushed
1/4 cup of fish sauce, add at end
1 whole Juice of 1 lime, add at end
Cilantro leaves for garnish
Directions:
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
Notes:
Leave the lime juice and fish sauce out until after you're done cooking. If you boil it, you'll lose the flavor. And don't be shy with that cilantro. Over here we use a big handful!
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
Thai-style Grilled Chicken Breasts
If you can’t find fish sauce, substitute a combination of 2 minced anchovy fillets and 2 tablespoons soy sauce.
1/2 cup white vinegar
1/3 cup sugar
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh cilantro leaves
2 tablespoons fish sauce (see note)
1 tablespoon grated fresh ginger
3 cloves garlic, minced
4 whole chicken breast, boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon vegetable oil
Salt
pepper
Directions:
1. Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.
2. Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.
Notes:
We’re always looking for ways to dress up versatile chicken breasts. A fast, flavorful Thai-style sauce pairs well with tender, juicy chicken cooked on the grill. Here’s what we discovered:
* Pat the chicken dry with paper towels before cooking. If wet, the chicken will stick to the grill and cook improperly.
* When it comes to fish sauce—a very potent and pungent Asian condiment made of the liquid from salted, fermented fish—color correlates with flavor; the lighter the sauce you buy, the lighter the flavor. Most supermarkets carry the lighter colored (and flavored) brands.
* If you can’t find any fish sauce, 2 minced anchovy fillets combined with 2 tablespoons soy sauce will work just as well.
* For color and bite, we added some fresh cilantro and red pepper flakes to the sauce. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce.
* Boneless chicken breasts can get dry on the grill. For tender, juicy meat, quickly grill the chicken breasts over high heat. Pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken.
* Brushing the chicken breasts with some of the sauce as they come off the grill and allowing them to rest allows the flavors to come together before serving.
1/2 cup white vinegar
1/3 cup sugar
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh cilantro leaves
2 tablespoons fish sauce (see note)
1 tablespoon grated fresh ginger
3 cloves garlic, minced
4 whole chicken breast, boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon vegetable oil
Salt
pepper
Directions:
1. Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.
2. Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.
Notes:
We’re always looking for ways to dress up versatile chicken breasts. A fast, flavorful Thai-style sauce pairs well with tender, juicy chicken cooked on the grill. Here’s what we discovered:
* Pat the chicken dry with paper towels before cooking. If wet, the chicken will stick to the grill and cook improperly.
* When it comes to fish sauce—a very potent and pungent Asian condiment made of the liquid from salted, fermented fish—color correlates with flavor; the lighter the sauce you buy, the lighter the flavor. Most supermarkets carry the lighter colored (and flavored) brands.
* If you can’t find any fish sauce, 2 minced anchovy fillets combined with 2 tablespoons soy sauce will work just as well.
* For color and bite, we added some fresh cilantro and red pepper flakes to the sauce. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce.
* Boneless chicken breasts can get dry on the grill. For tender, juicy meat, quickly grill the chicken breasts over high heat. Pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken.
* Brushing the chicken breasts with some of the sauce as they come off the grill and allowing them to rest allows the flavors to come together before serving.
Thai Shrimp Scampi
1 tablespoon vegetable oil
3 garlic cloves, minced
2 teaspoons red curry paste
1 (14-ounce) can coconut milk
1 cup low-sodium chicken broth
2 tablespoons chili-garlic sauce
1 lb. large shrimp, peeled and deveined
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons grated lime zest
3 tablespoons juice from 3 limes
Directions:
1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.
2. Toss sauce with cooked pasta and reserved pasta cooking water, if necessary (see “Cooking Pasta 101”). Serve.
Notes:
Red curry paste and chili-garlic sauce are available in the international section of most supermarkets.
While you can use light coconut milk, we prefer the creamy richness of full-fat coconut milk in this recipe.
Thin strand pastas, such as vermicelli and capellini, match well with this sauce.
Always use 4 quarts of water and 1 tablespoon of salt for every pound of pasta.
To prevent overcooking, don’t rely on the cooking instructions on the pasta box; you may need to shave several minutes off the recommended cooking time for perfectly al dente pasta.
Use a liquid measuring cup to retrieve ½ cup of pasta water from the pot just before draining. If your sauced pasta is too dry, this water can be added to achieve the desired consistency.
3 garlic cloves, minced
2 teaspoons red curry paste
1 (14-ounce) can coconut milk
1 cup low-sodium chicken broth
2 tablespoons chili-garlic sauce
1 lb. large shrimp, peeled and deveined
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons grated lime zest
3 tablespoons juice from 3 limes
Directions:
1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.
2. Toss sauce with cooked pasta and reserved pasta cooking water, if necessary (see “Cooking Pasta 101”). Serve.
Notes:
Red curry paste and chili-garlic sauce are available in the international section of most supermarkets.
While you can use light coconut milk, we prefer the creamy richness of full-fat coconut milk in this recipe.
Thin strand pastas, such as vermicelli and capellini, match well with this sauce.
Always use 4 quarts of water and 1 tablespoon of salt for every pound of pasta.
To prevent overcooking, don’t rely on the cooking instructions on the pasta box; you may need to shave several minutes off the recommended cooking time for perfectly al dente pasta.
Use a liquid measuring cup to retrieve ½ cup of pasta water from the pot just before draining. If your sauced pasta is too dry, this water can be added to achieve the desired consistency.
Thai Peanut Chicken Salad
Serve wrapped in lavash bread or a tortilla. Use more or less jalapeno as desired.
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons grated fresh ginger
1 whole red bell pepper, seeded and sliced thin
1 to 2 whole jalapeño chiles, seeded and minced
5 cups chicken breast, cooked boneless skinless
Salt
pepper
Directions:
Combine mayonnaise, cilantro, peanut butter, soy sauce, lime juice, ginger, bell pepper, and jalapeno in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons grated fresh ginger
1 whole red bell pepper, seeded and sliced thin
1 to 2 whole jalapeño chiles, seeded and minced
5 cups chicken breast, cooked boneless skinless
Salt
pepper
Directions:
Combine mayonnaise, cilantro, peanut butter, soy sauce, lime juice, ginger, bell pepper, and jalapeno in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.
Subscribe to:
Posts (Atom)
