Red Curry Shrimp

Red Curry Shrimp
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Red Curry Shrimp
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Votes: 1
Rating: 5
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
  2. Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
  3. Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
  4. Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.
Recipe Notes

Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Steamed Salmon in Lime Sauce (Rice Cooker)

Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
For the Lime Sauce
Servings: servings
Instructions
  1. Heat your steamer, rice cooker or pot with a steamer insert.
  2. Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  3. When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  4. While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  5. When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  6. Remove from the steamer and serve.
Recipe Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.

Adapted from an internet recipe.

Bottle Gourd Soup

Bottle Gourd Soup
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This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Bottle Gourd Soup
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This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. As you slice up the gourd, place in a large bowl of water. Add the chopped onion to a medium size pot.
  2. Drain the gourd slices and add to the pot. Add water to the pot and cover the gourd by about an inch, bring to a boil. Add chicken stock powder and salt to taste.
  3. Once boiling, reduce to a simmer for 10-15 minutes. Spoon into a large bowl, serve, just that easy.
Recipe Notes

Low cost.

Variant: Boil some chicken when cooking to make the stock and to add a bit of meat to the soup.

Watched my wife, Rrayada Thayer make this.
Thailand.

Roast Red Pork

Roast Red Pork
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Rating: 5
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This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Roast Red Pork
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Votes: 1
Rating: 5
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This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the loins into 1 inch thick strips about 6 to 8 inches long.
  2. Mix 1 packet of seasoning in the 1/2 cup water in a shallow bowl, then add the pork loin in a single layer, turn the loins every 15 minutes or so.
  3. This is the package to look for.
  4. Heat a large non stick pan on low heat, add the loin strips in a single layer, cover and cook for 5 minutes, turn over, cover, and cook for another 5 minutes. Remove the lid and cook turning occasionally until tender, about 5-10 minutes more.
  5. Transfer to a plate.
  6. Slice and serve with rice, vegetables, and Roast Pork Gravy (also available in Lobo brand).
Recipe Notes

Pork loin would cost about 75 Baht/600 grams. For 4 servings, this is about 56 cents per serving.

Recipe from the seasoning pack.

Pan Fried Enoki Mushrooms & Bacon

Pan Fried Enoki Mushrooms & Bacon
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Rating: 5
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Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
Prep Time
5 minutes
Prep Time
5 minutes
Pan Fried Enoki Mushrooms & Bacon
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Votes: 1
Rating: 5
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Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Trim off the root end of the mushroom bundle(s) and quickly rinse them.
  2. Divide the mushrooms into smaller bundles.
  3. Cut the bacon slices in half. Wrap half a slice of bacon around the middle of a mushroom bundle and secure with a toothpick.
  4. When you have all the bundles of mushrooms you want, heat a non stick pan to medium heat with a splash of olive oil, then as the bacon cooks you will have enough oil in the pan.
  5. Add the mushroom bundles to the pan, turning as needed to cook the bacon through.
  6. When the bacon is cooked, they are ready to serve and enjoy as a side dish or appetizer. I had some leftover bacon so I just cooked that as well.
Recipe Notes

Low cost.

From a family member.

Panang Curry with Beef or Chicken

Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Panang Curry with Beef or Chicken
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Rating: 0
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  2. Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  3. Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  4. Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  5. Serve with hot cooked rice.
Recipe Notes

Low cost.

Recipe from a curry paste packet.

Banana with Coconut Milk Sauce

Banana with Coconut Milk Sauce
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Rating: 5
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Banana with Coconut Milk Sauce
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Votes: 1
Rating: 5
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Ingredients
For the Coconut Milk Sauce
For the Chili Sauce
Servings: servings
Instructions
  1. Add the banana buds, stalk, and Chinese eggplant to a pot, fill with water to cover by about 2 inches. Bring to a boil and cook until the vegetables are tender. Remove from heat and drain and set aside.
For the Coconut Milk Sauce
  1. While the vegetables are boiling, heat a non stick pan over medium heat, add the shallots and the coconut milk and let it heat up, when bubbly, reduce heat to a low simmer, and a pinch of salt and a teaspoon of sugar, stir and taste, add more sugar as needed. Let this simmer for just a few minutes then remove from heat.
  2. Arrange the vegetables on a plate, and spoon the Coconut Milk sauce over the top.
For the Chili Sauce
  1. Add the slice chilies and shallots to a large bowl. Step daughter was in charge of slicing the chilies, she just chopped them, what you see in this photo could have been sliced thinner.
  2. To the bowl add the shrimp paste and mix that in, then add the liquid best described as lime vinegar (I am actively researching what this liquid is). You are looking for a near soupy consistency. This is used as a dip for the banana buds, stalks, and the eggplant.
  3. Served. There is a pork with red chili paste dish, that is eaten with the rice and lime leaves, and there is the plate of cooked banana buds and stalk with the coconut milk sauce spooned over that, and the large bowl of chili sauce. Perfect, low cost meal.
Recipe Notes

Low cost.

Watched my wife, Rrayada Thayer make this.
Thailand.

Pork with Red Chili Paste

Pork with Red Chili Paste
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Votes: 1
Rating: 5
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Pork with Red Chili Paste
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Votes: 1
Rating: 5
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a splash of cooking oil in a large non stick pan, add the chili paste and shrimp paste and cook until that bubbly and fragrant.
  2. Add the pork and mix into the sauce, stirring occasionally. until the pork is cooked through, about 15 minutes or so. Sprinkle in some lime leaves, young leaves being better and mix in.
  3. Ready to serve with rice on the side.
Recipe Notes

Figure about 60 Baht for the pork, for 4 servings, this is about 44 cents per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Sweet Eggs (Kai Wan – ไข่หวาน)

Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Sweet Eggs (Kai Wan - ไข่หวาน)
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Votes: 1
Rating: 5
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Ingredients
Servings:
Instructions
  1. Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
  2. Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
  3. Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.
Recipe Notes

Low cost.

Watched my Step Daughter make this.

Chicken Rice (Rice Cooker)

Chicken Rice
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Rating: 5
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This is another recipe made from a Lobo brand seasoning packet, but is also includes the soup and dipping sauce. Keep in mind, this is a low cost and no frills meal, this is normally sold at street stalls for 30 Baht/serving. This is not gourmet or anything special to look at.
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Chicken Rice
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Votes: 1
Rating: 5
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This is another recipe made from a Lobo brand seasoning packet, but is also includes the soup and dipping sauce. Keep in mind, this is a low cost and no frills meal, this is normally sold at street stalls for 30 Baht/serving. This is not gourmet or anything special to look at.
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Ingredients
For the Rice & Chicken
For the Soup
For the Dipping Sauce
Servings: servings
Instructions
  1. Rinse the chicken breast (skin on) or thighs, 1 breast or about 2 thighs, bone in, skin on is perfect.
  2. Rinse the rice and place into your rice cooker pot. Add the correct amount of water you use, then add the seasoning pouch from the Chicken Rice Set packet, mix well, then place the chicken on top.
  3. Turn on the rice cooker to Cook and let cook through until it switches to warm.
  4. About 15 minutes into cooking for the rice and chicken, prepare the soup. Mix the soup pouch with 1 3/4 cups hot water.
  5. Once the rice cooker switches to Warm, let it stay on warm for 15 minutes, then open the Dipping Sauce pouch and pour into two small serving dishes.
  6. Spoon rice onto two dishes, slice the chicken breasts on a cutting board, then pick up the slices at one time and place on or next to the rice, or if using thighs, just place two thighs on or next to the rice, serve with the soup and dipping sauce.
Recipe Notes

The seasoning packet set costs 28 Baht. 300 grams of chicken, we'll use breasts, this is about 30 Baht. For 2 servings, this is about 90 cents per serving, good value and you have everything mixed and ready for you.

From a recipe on a spice packet.