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Panang Curry

6/15/2021

 
  • 1/2 cup coconut milk with 1/2 cup water
  • 1 lb chicken, sliced
  • 1 small shallot, diced
  • ​2 tbs curry paste
  • 3 cloves garlic, minced
  • chilies to taste
  • 1 cup coconut milk
  • 1/2 cup coconut milk with 1/2 cup water
  • 1 onion, chopped
  • bell peppers, chopped
  • mushrooms, chopped
  • 1 cup coconut with 1 cup water
  • 30 g fish sauce
  • 30 g palm sugar
  • 50 g Thai basil leaves
  • 4-5 kaffir lime leaves
  1. Heat coconut milk/water mixture and cook chicken with shallots; set aside
  2. Stir fry curry paste in hot oil until fragrant, scraping around the pan with chilies
  3. Slowly add coconut milk and cook until fat begins to fry to surface
  4. Saute vegetables in curry until tender
  5. Slowly add diluted coconut milk and cook gently for 3 more minutes
  6. Cook in fish sauce and sugar
  7. Stir in chicken, basil, and lime leaves
  8. Serve over rice

Panang curry ingredients:  chilies, sea salt, galangal, lemongrass, coriander root, kaffir lime rind
peppercorns, shallots, garlic, roasted coriander seeds, roasted cumin, shrimp paste

Massaman Curry

3/2/2021

 
Thai
  • 1 lb short ribs or other protein
  • 3 1/2 cup coconut milk
  • 5-6 tbs massaman paste (below)
  • 2-3 tbs fish sauce
  • 3 tbs palm sugar, chopped
  • ​3 tbs tamarind juice
  • 1 large white-flesh sweet potato, chunks
  • small onion, chopped
  • 1/4 cup roasted peanuts
  1. In one pot, heat oil very hot and brown protein
  2. Add 1/2 cup of coconut milk and enough milk to submerge protein 
  3. Stir in 1 tbs curry paste, 1 tbs fish sauce, and bring to simmer

  4. In other pot, bring 1 cup coconut milk to a boil and reduce 
  5. Saute remaining curry paste in milk until oil starts to sizzle around edges, stirring constantly
  6. Stir in remaining 2 cup coconut milk to dissolve paste 
  7. Stir in fish sauce, palm sugar and tamarind
  8. Add protein, onion, potato, and peanuts to the curry
  9. Add cooking liquid to the curry 
  10. Gently simmer until potatoes are tender 
  11. Adjust seasoning with fish sauce, sugar or tamarind and serve with jasmine rice
Curry Paste:
  • ​1 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1/4 tsp white peppercorns
  • 3/4 tsp cinnamon, ground
  • 1/4 tsp cloves, ground
  • 1/8 tsp nutmeg, ground
  • 1/4 tsp cardamom, ground​
  • mild red chilies, dried & deseeded
  • 1 tsp salt
  • 1/4 cup shallots, chopped
  • 1/6 cup lemongrass (bottom), chopped
  • 1/8 cup galangal, chopped
  • 2 cilantro roots
  • 2 tbs garlic, chopped
  • 1 tsp fermented shrimp paste (gapi)

Bathing Rama

2/19/2021

 
From Hot Thai Kitchen 
Thai 
  • chicken or pork, thinly sliced
  • 1 tbs fish sauce
  • 3 tbs water
  • 2 tsp oil
  • 2 tbs cornstarch
  • 2 tbs red curry paste
  • 1 1/2 cup coconut milk, separated
  • ​2 tbs palm sugar, chopped
  • 1-2 tsp fish sauce
  • 2-3 tbs tamarind juice
  • 1/3 cup roasted peanuts
  • 1 1/2 tbs toasted white sesame seeds
  • leafy green vegetables
  1. Toss meat in fish sauce, water, oil, and cornstarch and marinade for at least 20 minutes
  2. Roast peanuts at 350 for 13-18 minutes, removing once they begin to darken
  3. Toast sesame seeds in dry pan over medium high heat until golden
  4. Thicken 1/2 cup coconut milk over medium heat
  5. Stir in curry paste until sizzling
  6. Add 1 cup coconut milk, fish sauce, sugar, and tamarind
  7. Bring to simmer
  8. Blitz or crush peanuts and sesame seeds and stir into sauce
  9. Blanch vegetables for 15-20 seconds in boiling water with oil
  10. Blanch meat for 20-30 seconds, swirling to separate the pieces
  11. Serve with rice, top vegetables with meat and then sauce
  12. Garnish with sesame seeds and/or crushed peanuts

Red Curry Noodles

2/3/2021

 
Thai
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 lb chicken, cut into cubes
  • 3 tbs red curry paste
  • 1 tbs freshly grated ginger
  • 2 cups chicken broth
  • 2-3 cups coconut milk
  • ​8 oz rice noodles
  • 1 tbs fish sauce
  • 2 tsp brown sugar
  • 3 green onions, thinly sliced
  • fresh cilantro leaves
  • fresh basil leaves
  • 2 tbs lime juice
  1. Stir fry garlic, onion, and pepper, and season
  2. Brown chicken
  3. Stir in red curry paste and ginger until fragrant
  4. Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot
  5. Bring to a boil and stir in  noodles, fish sauce and sugar
  6. Cook about 5 minutes, until noodles are tender
  7. Stir in green onions, cilantro, basil, and lime juice

Oyster Sauce Chinese Broccoli

9/16/2020

 
Hot Thai Kitchen/Pailin's Kitchen
  • Chinese broccoli and/or bok choy
  • 6–7 cloves garlic, crushed
  • chilies or chili oil
  • 3 tbsp oyster sauce
  • ​1 Tbs soy sauce
  • 2 Tbsp water
  • 1 tsp sugar
  • 1/2 tsp white pepper
Szechuan 
  1. Cut thick gai lan stems on a sharp bias into thin slices, thinner stems  into 2 in pieces
  2. Cut leaves into bite-sized chunks. Keep the stems and leaves separated
  3. Combine oyster sauce, soy sauce, sugar, and water
  4. In a wok, fry the garlic and chilies in a little oil over medium heat until light golden.
  5. Add gai lan stems, turn heat up to medium and cook for about 30-45 seconds.
  6. Turn to high, add gai lan leaves, the sauce, white pepper, and cook for 30-45 sec
  7. Remove from heat immediately once the leaves look mostly wilted
  8. Residual heat will wilt the leaves further, and leaves get chewy when cooked too much

Mee Gati Coconut Noodles

6/28/2020

 
Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96
Thai
  • 2 cup coconut milk
  • 1 cup water
  • 1 large prawn, chopped & cooked
  • 1/4 small onion or shallot, diced
  • 1/2 pound chicken or pork, chopped
  • 100 gr yellow tofu, cubed
  • ​3 tbs soy beans paste (fermented is best)
  • 1/4 cup palm sugar
  • ​1/3 cup tamarind juice  
  • ​1 tsp dried chilies, ground
  • ​240 g thin rice noodles (2 packages)
  • 1 egg
  • 40 g Chinese chives, 1 in pieces
  • 1 cup bean sprouts
  1. Soak noodles in warm water
  2. Heat coconut milk and water in a pan over medium heat
  3. As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
  4. Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
  5. Save some of the sauce from the pan to top finished dish with
  6. Simmer to reduce and add firm tofu
  7. Stir in prawn fats and taste to season
  8. Remove from pan
  9. In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
  10. Add bean sprouts, chives, and more water if mixture gets too dry
  11. Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
  12. Serve sauce separately from noodles and top noodles with egg
  13. Garnish plate with lime, bean sprouts, and chili flakes.

Pad See Ew

6/4/2020

 
Video from Chaiyo's
Thai
  • Chinese broccoli, slivers
  • Noodles
  • Garlic
  • 1 lb meat
  • 3 eggs
  • 2 tbs dark/sweet soy sauce
  • ​2 tbs soy sauce
  • 2 tbs oyster sauce
  • 1 tbs Sugar
  • chillies/chilli oil
  1. Blanch broccoli
  2. Prepare noodles
  3. Saute garlic in oil
  4. Pan fry meet and add eggs
  5. Stir in noodles and oyster sauce
  6. Fold in broccoli
  7. Add sugar and sauces and continue to stir fry

Tom Kha

5/4/2020

 
Thai
  • 2 cups coconut milk
  • 2 cups water
  • crushed galangal
  • 1/3 cup sugar
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1 cup coconut milk
  • 1 cup water
  • 1/4 cup coconut milk
  • 1 lb chicken
  • galangal
  • 2 tsp lemongrass
  • 3 chilies
  • kaffir lime leaves, torn
  1. Boil 2 cups coconut milk and 2 cups water, then add crushed galangal.  I have no idea where to buy this so I used a few dashes of ginger and some tamarind and it tasted the right amount of sweet/sour.
  2. Simmer for 10 minutes.  Remove galangal/tamarind.
  3. Add sugar, fish sauce, lime juice, coconut milk, and possibly sour flavor whatever that is (I clearly skipped that last part)

  4. Slice chicken across the meat grain
  5. Heat coconut milk and water and boil chicken for 3 minutes.
    ​
  6. Add galangal, lemongrass, chicken, kaffir lime leaves, chilies to soup - I'm totally using chili paste next time because crushing chilies is painful
  7. Boil for 15 seconds and serve.

Pad Thai

4/28/2020

 
Thai
Pad Thai Sauce:
  • 1/4 cup tamarind juice
  • 2 tbs fish sauce
  • 1/3 cup sugar
  • 1 box rice noodles
  • 1 lb chicken, sliced (or prawns or tofu)
  • 3 tbs garlic
  • shallots
  • 2 tbs chilli paste
  • 2 bell peppers
  • ​8 oz Pad Thai sauce
  • 3 eggs
  • 1/3 cup pounded peanuts
  • lime
  1. ​For sauce, combine ingredients and simmer for about 30 minutes
  2. Soak noodles in warm water
  3. Cook chicken on high before removing from pan
  4. Cook garlic, shallots, and chili paste in hot vegetable until fragrant
  5. Add noodles and stir fry
  6. Add some water to the pan as the noodles continue to cook.
  7. Push noodles aside and add more oil, chicken, and peppers
  8. Flip together, add sauce, and stir fry
  9. Push noodles aside again, increase heat, and scramble eggs in more oil
  10. Flip the noodles over
  11. Mix in peanuts
  12. Serve with lime

Pad Kee Mow / Drunken Noodle

4/7/2020

 
Taken from a video from Chaiyo's.
Thai 
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 3 tbs dark/sweet soy sauce
  • 2 tbs oyster sauce
  • ​2 tbs garlic
  • 5 chilli peppers​
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 large carrot, julienned
  • Thai basil
  • 3 eggs
  • 1 lb protein
  • rice noodles - chantaboon rice sticks
​
  1. Combine sauces
  2. Mash garlic and chilies
  3. Prepare noodles in simmering water
  4. Simmer garlic and chilies in oil
  5. Stir fry eggs
  6. Stir meat and vegetables into eggs
  7. Add noodles to stir fry
  8. Mix in sauces and continue to stir fry dish
  9. Fold in basil

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