Red Curry With Chicken

Serves 1

As with most Thai selections, it is probably best to have a large glass of water handy to cool down the mouth, especially when you decide to enjoy Red Curry. But don't be scared off ! The coconut milk provides an excellent balance by cooling down the red chili peppers. This is a very traditional and common curry dish that can be found most anywhere in Thailand, from street vendors to restaurants and temples. I use both the tiny golf ball size Thai eggplant or regular eggplant that can be found in almost any supermarket. Red curry with chicken is usually eaten with Thai jasmine rice or rice noodles known locally as "kanom jeen".

Ingredients:

1/4 cup chicken breast thinly sliced
1 large eggplant, stem removed and cut into pieces or 5 whole small eggplants
1/2 large red chili sliced thin
1 kaffir lime leaf, torn into pieces with the stem removed
1/4 cup sweet basil leaves
1/2 cup thick coconut milk
1/2 cup thin coconut milk
1 tablespoon red curry paste

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Bring the thick coconut milk to a boil in a saucepan over medium heat.
2. When the coconut oil separates from the milk, add the red curry paste, fish sauce and
palm sugar.
3. Continue to stir for one minute. Add chicken and stir for about one minute.
4. Add the thin coconut milk and bring to a boil once again.
5. Add eggplants and kaffir lime leaf.
6. Add fish sauce and sugar.
7. Cook for two minutes over low heat until all the ingredients are cooked.
8 Add the red chili pepper and basil leaves, then remove from heat.
9. Ready to eat, serve with jasmine rice or rice noodles.

Enjoy the Red curry with chicken !

Sincerely,
Toom

Green Curry with Beef

Serves 1

Green curry is probably the most famous of the Thai curries. In the Thai language it is described as "gaang kiow waan", or sweet green curry. It should be prepared slightly sweet but also have the traditional Thai spicy heat to round it out. This particular recipe is featured with beef, but could also be prepared using either chicken, pork or fish. Of course it is best to use the Thai sweet basil leaves, but if they are not available you may use another type. If you can't find the tiny eggplant, then zucchini may be used. Of course it should be served with hot Thai jasmine rice, "kanom jeen" which is a Thai style rice spaghetti noodle or pasta.

Ingredients:

1/2 cup thick coconut milk

1/2 cup thin coconut milk

1/3 cup beef steak, chicken breast, pork or fish

1 tablespoon green curry paste

8 small eggplants or 2-3 green zucchini

1 kaffir lime leaf

1/2 tablespoon palm sugar

7-10 leaves of sweet basil or to taste

1 large red chili, cut into thin strips

1 tablespoon fish sauce

Preparation:

1. Place the thick coconut milk into a sauce pan and cook over medium heat for 3-5 minutes until the coconut oil starts to separate.

2. Add the curry paste, continue to stir until you can smell the aroma of the green curry paste cooking.

3. Add the meat and continue to cook until the meat is about half cooked.

4. Add the thin coconut milk.

5. Bring the mixture to a boil, then add the eggplant and kaffir lime leaf.

6. Continue to cook until the meat is cooked thoroughly.

7. Add the fish sauce and palm sugar.

8. Add the basil leaves, and stir to combine. Remove from heat and serve garnished with a large red chili and basil leaves.

Enjoy the Green Curry !

Sincerely,

Toom

Pad Thai / Stir Fried Noodles

Serves 1

This is the basic Pad Thai recipe that you will find in most food carts around Thailand. There are many variations of course, to suit each region and tastes. It is especially delicious with shrimp and is also a very popular vegetarian dish. Sure Pad Thai is known as the ultimate "street food", but don't let that discourage you from trying something that is out of this world!

Ingredients:

100 gm. of dried rice noodles

1 clove garlic crushed

1/4 cup of firm tofu, chopped

1 tablespoon oil

30 gm. fresh bean sprouts

1 egg beaten

1/4 cup water

2 stalks of chives, chopped

1 tablespoon white sugar

Sauces:

1 tablespoon tamarind juice (optional)

1 tablespoon soy sauce

1 tablespoon fish sauce

Preparation:

1. Place the dried rice noodles in hot water for 1-2 minutes to soften.

2. Place the oil in a wok or heavy pan over medium heat until hot.

3. Add the tofu and garlic, stir until the tofu turns brown.

4. Add the noodles followed by the water.

5. Keep stirring until the noodles are soft, about 1 minute.

6.Turn the heat to low, add the fish sauce, soy sauce, sugar and tamarind juice.

7. Turn up the heat to medium and cook for 1 minute.

8. Remove the noodles from the wok and set aside.

9. Add the bean sprouts and chives to the noodles that are set aside.

10. Add a bit of oil to the wok increase the heat to high then add the beaten egg and cook into a thin omelet.

11. Add the noodles and mix well.

12. Add crushed unsalted roasted peanuts, crushed chili powder, little sugar, vinegar to taste and fish sauce to taste.

Enjoy the Pad Thai !

Sincerely,

Toom

Penang Curry

Serves 1

Penang curry is one of the more popular Thai curries from the basic selection of green, yellow and red. There are several popular variations from vegetarian to any kind of meat that you might prefer. Penang curry paste is a slight variation of the red chili paste, coriander and cumin are added to the red chili paste to create the distinct Penang taste. Penang curry paste is cooked in the heavier, cream of coconut milk which creates a thicker and pastier consistency. If you prefer a thinner consistency, you may add some water.

Ingredients:

Your choice of beef, chicken, pork, shrimp or any other meat. Tofu can also be used

1/2 cup thick coconut milk

1 tablespoon oil

1 tablespoon curry paste (with coriander and cumin)

1 tablespoon fish sauce

1/2 tablespoon palm sugar

1 kaffir lime leaf, torn with stem discarded

1/2 cup of peas, baby eggplant or your favorite vegetable

1 large red chili for garnish

several sweet basil leaves for garnish

Preparation:

1. Place the oil in the saucepan and add the curry paste. Cook over low heat and continue to stir until the curry paste is cooked, about 1-2 minutes.

2. Add the meat and cook for about a minute or until about done. Add the thick coconut milk, kaffir lime leaf and vegetables.

3. Add the the fish sauce and palm sugar.

4. Continue to cook for about 5 minutes, add the sweet basil leaves and stir to combine.

5. Remove from heat and garnish with red chili pepper.

Of course, It is always served with hot, fresh Thai Jasmine rice.

Enjoy the Penang curry !

Sincerely,

Toom

Yellow Chicken Curry

Serves 1

This is a fast and easy curry recipe that almost makes you think you are in India. The use of curry powder is an interesting twist in the Thai kitchen. Of course it is best to use fresh chili paste made from scratch, or simply use a quality ready-made chili paste as a substitute. This is best served with hot steaming Jasmine rice.

Ingredients:

1/2 cup or 100 grams of chicken breast cut in cubes
1 medium potato, pre-cooked and cut in cubes
1/2 cup thick coconut milk
1 medium onion cut into small pieces
1/2 cup thin coconut milk
1 tablespoon curry paste
1 or 1/2 teaspoon curry powder

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Put 1/2 cup thick coconut milk into a saucepan and warm over low heat until the oil begins to separate
2. Add the curry paste and curry powder while stirring for about one minute
3. Add chicken and cook until done, several minutes
4. Add 1/2 cup thin coconut milk
5. Add potato
6. Add fish sauce and palm sugar, simmer for three minutes until the sauce thickens
7. Remove from heat and serve

Enjoy the Yellow Chicken Curry!

Sincerely,
Toom

Beef with Holy Basil / Phad Kra Prow Nua

Serves 1

Beef with basil is best eaten with a lot of ice water, you will need it to put the fire in your mouth out. You should also keep a napkin handy to wipe the sweat off your brow. This is probably one of the most popular "fast foods" in Thailand and is a staple among the street chefs and the many Thai luncheonettes. It is usually served with hot jasmine rice and a fried egg lopped on top just because it tastes better that way. But anyone can control the heat by just easing up on the chillies. Make sure to keep it hot, spicy and to have that glass of ice water handy if you want the real Thai experience!

Ingredients:

1/2 cup ground beef

1/2 onion thinly sliced

2-4 cloves garlic

3-30 small red and green chillies, stem removed and crushed

20-30 holy basil leaves

2-4 tablespoons water or stock

1 tablespoon oil

Sauce:

1-2 tablespoon oyster sauce

1 teaspoon fish sauce

1/2 teaspoon soy sauce

1/2 teaspoon sugar

Preparation:

1. Heat the oil in a wok over medium heat

2. Add garlic, wait ten seconds then add the ground beef. Stir until cooked, 1 minute

3. Add the onion and chillies, stir to combine

4. Add the water, then soy sauce, oyster sauce and fish sauce

5. Stir, then add the basil leaves and sugar.

6. Cook for about one minute. Remove from heat and serve over jasmine rice

PS....Use a mortar and pestle to crush the chillies, onion and garlic for best results

Enjoy the Phad Kra Prow Nua !

Sincerely,

Toom

Chicken in Coconut Milk Soup / Tom Kha Gai

Serves 2

This soup is absolutely delicious! It is also quick and easy to make. The coconut milk gives it a delicate sweet flavor while at the same time the chilies and lime juice give it some bite. It should be served with fresh hot jasmine rice.

Ingredients:

1/2 cup thick coconut milk

1/2 cup thin coconut milk

3 thin slices galanga, skin removed

3 pieces lemongrass, thinly sliced

1 shallot crushed

1-5 chilies crushed

1/2 cup chicken breast sliced thin

1 cup thinly sliced mushrooms

1 kaffir lime leaf without stem torn into pieces

1 tablespoon fish sauce

1 tablespoon fresh lime juice

coriander leaves to taste

Preparation:

1. Heat the thick and thin coconut milk over medium heat in a saucepan and bring to a boil

2. Add the ginger, lemongrass, chillies, shallots and kaffir lime leaf and cook for about ten seconds

3. Add the chicken breast, mushrooms and fish sauce

4.Cook until the chicken is cooked, about 2 minutes

5. Stir in fresh lime juice and coriander

Enjoy the Tom Kha Gai !

Sincerely,

Toom