22nd May 2008

    Red Curry Beef and Mushrooms

    A new recipe from Great Bowls of Fire for us tonight — this one was nice and spicy! Thin strips of beef are stir-fried with peppers, mushrooms, and snap peas, and drowned in a sauce of coconut milk, chicken broth, and soy sauce. Filling and delicious!

    Chris says:

    Whoa — this is spicier than I was expecting!

    Lisa says:

    Don’t be a baby… it’s a lot less intense with the rice.

    Chris says:

    Hey, I’m the one who likes spicy, remember? I just meant I had my chili sauce at the ready and don’t think I’ll need to add as much as usual.

    Lisa says:

    While you’ve been jibber-jabbing about spicy foods, I’ve been enjoying my dinner.. mmm, so good! I love the coconut milk flavor.

    Chris says:

    Agreed. If this dinner was a song by Kansas, it’d be “Curry on Wayward Son”.

    Lisa says:

    So, I’ve learned to live with your puns, but what the heck does that even mean?

    Chris says:

    No clue. Okay, I’m going to finish eating this deliciousness.

    Red Curry Beef and Mushrooms
    1 tbsp peanut oil
    1 lb top round
    1 red bell pepper, seeded and cut into slivers
    8 oz cremini mushrooms, sliced
    2 tsp minced ginger root
    3 cloves garlic, minced
    3 tsp red curry paste
    1 cup low-fat coconut milk
    1 cup chicken broth
    1/2 lb. snow peas, halved
    3 tbsp low-sodium soy sauce
    1 tsp ground cumin
    1 tsp ground coriander
    1 tbsp cornstarch
    10 basil leaves, cut into strips
    4 cups cooked Jasmine rice

    In a large wok, heat the oil over medium-high heat. Add the beef and stir-fry until browned, 4-6 minutes. Remove from the pan and set aside, keeping warm.
    In the same wok, add the bell pepper and mushrooms and stir-fry over medium heat for 5 minutes. Add the ginger and garlic and stir-fry for 2 minutes. Add the beef and curry paste and stir-fry for 2 minutes more. Stir in the coconut milk, broth, snow peas, soy sauce, cumin, and coriander and bring to a gentle simmer over medium heat. Cook, stirring, for about 5 minutes.
    Meanwhile, in a small mixing bowl, combine the cornstarch with 1 tbsp water. Whisk into the curry sauce and cook, stirring, for 1 minute. Stir in the basil leaves and serve over rice.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes, Thai | 1 Comment

    10th May 2008

    Yum Gai – Thai Chicken Salad

    Yum, Guy!

    This recipe comes from Thai Cooking Made Easy — with this recipe, it lived up to its name. Cooked chicken is shredded and tossed with a bunch of veggies and a slightly spicy lime and fish sauce dressing. This would make a good starter to a larger meal.

    Chris says:

    Yum, guy! I like this salad.

    Lisa says:

    I thought the dressing was going to taste way too fishy when I mixed it up…

    Chris says:

    It’s totally fine — once you toss it in and mix everything together it’s not nearly as intense.

    Lisa says:

    This salad makes me hungry.

    Chris says:

    Not surprising… ain’t no carbs here!

    Lisa says:

    Promise me we’ll never do a low-carb diet.

    Chris says:

    How about we just don’t do any kind of diet?

    Yum Gai – Thai Chicken Salad

    • 2 cups water
    • 1/4 tsp salt
    • 3 skinless, boneless chicken breasts (about 1 lb.)
    • 1 medium tomato, cut into wedges
    • 1 medium red onion, sliced
    • 1 small cucumber, thinly sliced
    • 2 green onions, cut into lengths
    • minced cilantro
    • 4 large lettuce leaves

    For the Dressing:

    • 1 tbsp sliced red chili
    • 3 tbsp freshly squeezed lime juice
    • 3 tbsp fish sauce
    • 1 tsp sugar

    Bring the water and salt to a boil in a saucepan over medium heat and poach the chicken for about 15 minutes or until cooked. Remove and set aside to cool. Shred the chicken into thin strips.
    Combine the Dressing ingredients in a bowl and mix well.
    In a large bowl, combine the chicken strips with the tomato, onion, cucumber, green onions, and cilantro. Pour the dressing over and toss thoroughly.
    Line a serving platter with the lettuce leaves and top with the salad. Serve immediately.

    Serves 4 as a starter or part of a larger meal.

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    posted in Salads and Light Soups, Thai, Thai Cooking Made Easy | 4 Comments

    11th February 2008

    Thai Vegetable Curry


    Lisa was looking for a recipe to utilize the rest of our veggies from the CSA box, and came across this recipe from Food & Wine Magazine. Potatoes and broccoli are the big players here, with a supporting cast of mushrooms, tomatoes, and basil. The green curry paste we had on hand was pretty subtle, but still added a nice flavor to the dish.

    Chris says:

    Hot damn, I like this!

    Lisa says:

    What? It’s not hot at all. The flavor is really good though.

    Chris says:

    I didn’t mean “spicy” damn… I really like the flavors, too, and you can always make it spicier with the ol’ rooster…

    Lisa says:

    I like these generous portions… Hm, guess what I’m having for dinner tomorrow night while you’re at school?

    Thai Vegetable Curry
    ——————–
    1 1/2 tablespoons cooking oil
    1 onion, sliced thin
    1/2″ ginger, sliced thin
    1 to 1 1/2 teaspoons Thai green curry paste
    14 oz can light coconut milk
    1 cup chicken broth
    1 1/2 tablespoons soy sauce
    1 teaspoon brown sugar
    1 teaspoon salt
    1/3 cup drained canned bamboo shoots, halved
    1 pound potatoes, peeled and cut into 1-inch cubes
    1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
    8 oz mushrooms, sliced
    1 tomato, chopped
    1 1/2 teaspoons lime juice
    1/3 cup thin-sliced basil leaves

    In a large saucepan, heat the oil over medium heat. Add the onion and ginger and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
    Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, broccoli, and mushrooms. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
    Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

    Serve with rice.

    4 Servings

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    posted in Main Dishes, Thai | 2 Comments

    9th December 2007

    Garlic and Pepper Chicken with Thai Fried Rice


    Tonight I made a recipe that I had seen on Real Thai Recipes. Chicken is stir-fried with lots of garlic (yes, please!), white pepper, and fish sauce. To accompany the chicken I made a Thai Fried Rice based on a few different recipes online.

    Chris says:

    The garlic in this is so good!

    Lisa says:

    Why is it so spicy?

    Chris says:

    Is it? Doesn’t seem that way to me, there aren’t any hot chilies or anything… just pepper.

    Lisa says:

    It’s delicious, but yeah, seems spicy to me. Maybe I’m not used to white pepper… hey, what the?

    Chris says:

    I’m investigating by eating off your plate.

    Lisa says:

    Hands off, sucka!

    Garlic and Pepper Chicken
    ————————-
    1 large chicken breast, sliced
    1/4 cup garlic cloves, smashed
    3/4 teaspoon palm sugar (or white sugar)
    3/4 teaspoon white pepper powder or black pepper powder (or mix ‘em!)
    1 3/4 teaspoons fish sauce
    1-2 tablespoons vegetable oil (enough to coat bottom of pan)
    2-3 tablespoons water
    1 teaspoon cilantro leaves (for garnish)

    Add vegetable oil to pan over medium-high heat. When oil is just about smoking, add in garlic and stir-fry until lightly browned. Add in chicken and stir-fry until chicken is fully cooked and starts to brown. If chicken starts to stick to pan, add a little water. Add in fish sauce, sugar, and white pepper, and stir until well blended, adding water if necessary. Serve immediately.

    Thai Fried Rice
    —————
    1 tbsp peanut oil
    2 cloves garlic, chopped
    1 shallot, sliced
    3 tbsp egg whites
    3 cups cooked rice
    1 roma tomato, cut into 8 wedges
    1 green onion, chopped
    2 tsp soy sauce
    1 tsp fish sauce
    1 tsp sugar
    1 tsp white pepper

    Heat the oil in a wok over high heat until it’s almost smoking. Add the garlic until lightly browned, then add the shallots and stir-fry for a minute. Add in the egg whites and stir until egg is cooked through. Add in the rice, and stir in the remaining ingredients until warmed and well blended. Adjust spices to your liking.

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    posted in Main Dishes, Thai | 7 Comments

    29th May 2007

    Surin’s Thai Beef Salad

    Jenn sent us this recipe for Spicy Thai Beef Salad, the way it’s made at Surin of Thailand in Atlanta. We liked this version better than the one we made a few weeks ago — it was a lot easier, and the meat cooked a lot faster on the grill since it was already sliced. As listed below, I’d call the salad “medium” on the spicy scale, I added extra chili paste to mine to enable sweat-head.

    Surin’s Spicy Beef Salad
    ————————
    2 servings

    Juice of 1 lime
    1 tsp fish sauce
    1 tbsp red chili paste
    1 lb flank steak
    1 small cucumber, peeled, quartered lengthwise, seeded and julienned
    1/4 red onion, thinly sliced
    1/2 tomato, sliced
    2 tbsp chopped fresh cilantro
    2 tbsp chopped green onion
    romaine lettuce, in bite sized pieces

    Preheat a grill to medium heat. In a nonreactive bowl, combine the lime juice, fish sauce and chili paste; set aside. Slice the beef into thin strips, then grill to medium. Add to the bowl with the chili paste mixture and toss to coat. Arrange the cucumber, onion, tomato, cilantro and green onion in a bowl. Add the steak and lightly toss. Put a handful of romaine lettuce on each plate and top with the steak and cucumber mixture.

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    posted in Main Dishes, Thai | 1 Comment


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