Pork Rib Curry
Pork Rib Curry
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My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Pork Rib Curry
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Rating: 5
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My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat a pot of water and add the shallots and peppercorns.
  2. When the water is boiling, add the pork ribs. Here is the ribs used.
  3. And into the pot.
  4. Now get your chili and shrimp paste out and ready. Shrimp paste on the left, chili paste on the right.
  5. And wash the basil and get that ready.
  6. When the meat is tender, about 30 minutes to an hour, mix in the chili and shrimp pastes. and let simmer / low boil for another 30 minutes.
  7. Then add the basil and let that wilt down, takes just a minute or so.
  8. Stir the basil into the curry and let it simmer for a few more minutes.
  9. Ready to serve with rice.
Recipe Notes

I will estimate 120 Baht for the ribs. For 6 servings, this is about 59 cents per serving.

Family recipe by my wife, Rrayada Thayer.
Thailand.

Boiled Cuttlefish
Boiled Cuttlefish
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Rating: 5
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This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Boiled Cuttlefish
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Rating: 5
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This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the cuttlefish. Fill a pot about half full of water, add the shallots and bring to a boil.
  2. When the water is boiling, add the cuttlefish. After about 5 minutes the cuttle bones come out (those are the white objects floating at the back of the pot, there is one in each cuttlefish) reduce heat to a simmer and cook for another 5 minutes or until tender. Taste the broth (it is black) and adjust taste with salt as desired.
  3. Typically served over rice with some broth.
Recipe Notes

The cuttlefish cost me 80 Baht/kilo. For 4 servings, this is about 60 cents per serving.

Prepared by my wife, Rrayada Thayer.
Thailand.

Cajun Chicken & Sausage Pasta
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Chicken Seasoning
Servings: servings
Instructions
  1. Slice the Andouille sausage in half lengthwise and slice half moons 1/4 inch thick. For regular pork or beef sausage, just slice 1/4 inch thick. Set aside.
  2. In a large non stick pan, heat a splash of olive oil, when hot, add the cubed chicken and season with the Chicken Seasoning spices to taste, just a bit of each spice will do. Lightly brown the chicken, no need to cook through, over cooked chicken = tough chicken. When lightly browned, remove from the pan to a large bowl and set aside. If there is water in the pan, pour that off.
  3. Same pan, add the sausage and brown that up, remove from the pan and add to the bowl with the chicken and set aside.
  4. Same pan, add the bell peppers, saute for about 5 minutes then add the garlic and shallots. Saute for about 15 minutes or until the bell peppers are just softened yet still crunchy. If using the the optional mushrooms, add those now and saute to just soften them. Remove from heat and set aside. Now follow either Method 1 or Method 2 for the final preparation.
Method 1
  1. In a large pot, add the stock, cream, chicken and sausage, bell peppers from the pan, and the pasta. Bring to a boil then reduce to a simmer and cook for 25 to 30 minutes uncovered, to reduce the liquid amount, stirring often.
  2. Stir in the spring onion and Parmesan, simmer for 5 more minutes. Serve and enjoy.
Method 2
  1. In a pot heat the stock to boiling and cook the pasta until tender. Drain.
  2. While the pasta is cooking, add the sausage and chicken to the pan with the bell peppers, use low heat and just heat everything through.
  3. Add the drained pasta to the pan and mix together well, then add the cream and just simmer for 10 to 15 minutes. Serve and enjoy.
Recipe Notes

The chicken will cost between 30 and 60 Baht, 500 grams/1 kilo, and the sausage, going with Cumberland, 750 grams is about 267 Baht. For 6 servings, this is about $1.60 per serving.

Recipe and photo provided courtesy of good friend, Anthony Ramirez.
United States.

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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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.

Spicy Chicken-in-Rice (Rice Cooker)
Spicy Chicken-in-Rice (Rice Cooker)
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Rating: 5
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This is a recipe from a seasoning packet, Lobo brand. I made this on 1 Oct 2017 and I will state this will be my go to chicken and rice dish, very good flavor, next to no spiciness to it at all.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Spicy Chicken-in-Rice (Rice Cooker)
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Rating: 5
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This is a recipe from a seasoning packet, Lobo brand. I made this on 1 Oct 2017 and I will state this will be my go to chicken and rice dish, very good flavor, next to no spiciness to it at all.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Chicken and Rice
Mixture used in the Dipping Sauce and Salad
For the Dipping Sauce
For the Cucumber Salad
Servings: servings
Instructions
For the Chicken and Rice
  1. This is the brand of seasoning for this chicken, Lobo brand. This packet contains TWO packets inside, for 4 servings, only one packet is used, so for 26 Baht, you can get two 4 serving meals out of it. Great value.
  2. Place the chicken in a bowl and add the contents of 1 seasoning packet for 4 servings, use both packets for 8 servings. coat the chicken with the seasoning mix and let sit for 15 minutes.
  3. Put the rice in the rice cooker, add the chicken and mix into the rice. Add the appropriate amount of water and switch on the rice cooker to Cook. While it is cooking, prepare the dipping sauce and cucumber salad if desired.
Mixture used in the Dipping Sauce and Salad
  1. Add all of the Mixture ingredients to a small pot and bring to a boil and stir well.
For the Dipping Sauce
  1. Add the ingredients for the Dipping Sauce to a mortar and grind up with the pestle. Add 3-4 tablespoons of Mixture and stir well, pour this into a small serving bowl.
For the Cucumber Salad
  1. Add the Salad ingredients to a bowl and the remaining Mixture and mix well.
To Serve
  1. Place rice and a piece of chicken in a bowl with the dipping sauce and cucumber salad on the side. Enjoy.
Recipe Notes

The chicken will cost about 35 Baht/500 grams of legs. For 4 servings this is about 26 cents per serving, even less if using quarters.

From a recipe on a spice packet.

Shrimp Scampi Pasta
Shrimp Scampi Pasta
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Sounds very good.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Shrimp Scampi Pasta
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Sounds very good.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling lightly salted water and cook for 6-8 minutes or until the pasta is just tender. Drain pasta and set aside.
  2. In a large non stick pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. Cook the shallots, garlic, and red pepper flakes, if using, until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan, set aside and keep warm.
  3. Add the wine and lemon juice to the same pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper to taste. Drizzle over a bit more olive oil and serve immediately.
Recipe Notes

If using Small White Vanamike shrimp from Tesco, these would cost about 100 Baht/500 grams. You may get them for less from a local farmer. For 4 servings, this is about 75 cents per serving.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Pea Salad I
Pea Salad I
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Sounds really good, on my to cook list. This would be great at a BBQ.
Servings Prep Time
4-6 servings 15 minutes
Servings Prep Time
4-6 servings 15 minutes
Pea Salad I
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Sounds really good, on my to cook list. This would be great at a BBQ.
Servings Prep Time
4-6 servings 15 minutes
Servings Prep Time
4-6 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium bowl, combine peas, onion, relish, and egg. Stir in mayonnaise and cheese. Chill for at least two hours before serving.
Recipe Notes

Low cost.

Variant: add cooked cubed ham. For cheese, Swiss or Gouda would work well also.

Adapted from an internet recipe.

Egg Noodles & Chicken Curry (Khao Soi)
Egg Noodles & Chicken Curry (Khao Soi)
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This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Egg Noodles & Chicken Curry (Khao Soi)
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This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
Garnishes/toppings of your choice
Servings: servings
Instructions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
  2. Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
Recipe Notes

Low cost with just two chicken thighs. Can substitute chicken with beef or pork.

Shortcut: Fried Shallots.

Adapted from an internet recipe.

Fried Shallots & Shallot Oil
Fried Shallots & Shallot Oil
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These two items are used in Thai cooking. This makes 1/2 cup fried shallots and 3/4 cup of shallot oil.
Prep Time
2 minutes
Cook Time
10 minutes
Prep Time
2 minutes
Cook Time
10 minutes
Fried Shallots & Shallot Oil
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These two items are used in Thai cooking. This makes 1/2 cup fried shallots and 3/4 cup of shallot oil.
Prep Time
2 minutes
Cook Time
10 minutes
Prep Time
2 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Slice the shallots thinly, lengthwise.
  2. Set a small fine-mesh strainer on top of a heatproof bowl and place both close to the stove.
  3. With a room temperature small pan, add the oil and the sliced shallots, mix together then heat the pan over medium heat. Stir the shallots around a bit to separate them.
  4. Cook, stirring occasionally, until the oil becomes hot and starts sizzling, about 5 minutes. Turn down the heat to medium-low and continue to cook, stirring occasionally as the shallots around the edges of the pan tend to cook faster than those in the middle.
  5. After 5 minutes, the shallots should be the color of honey (if not, turn the heat down to low and continue to cook for 1 to 2 minutes longer). Immediately remove the skillet from the heat and pour the contents through the prepared strainer.
  6. Let both the crispy shallots and the oil cool completely before storing them in 2 separate airtight containers at room temperature. The crispy shallots keep for 3 weeks and the oil keeps for 2 months.
Recipe Notes

Used in Recipes Listed on this Site:

Egg Noodles in Chicken Curry (Khao Soi),
Son-in-Law Eggs (Khai Luk Khoei).

Adapted from an internet recipe.

Chicken Piccata Pasta
Chicken Piccata Pasta
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This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Chicken Piccata Pasta
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This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
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. Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
  2. Add another tablespoon of olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Cook the garlic and shallots 3 minutes. Add flour and cook 2 more minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  3. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Recipe Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.