Archive for the ‘: THAI’ Category
Hard Boiled Eggs in Thai Curry
May 13, 2017 Lee
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Hard Boiled Eggs in Thai Curry

Adapted from an internet recipe.
Sounds really good, may have to play around with the types of curries but I am thinking Massaman Curry would be perfect. Eggs can be chicken, duck, or even quail.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 12 hard boiled eggs, peeled or 36 quail eggs
  • ½-1 cup cooking oil, for frying
  • 1 link Chinese sausage, diced
  • 1 tablespoon coconut oil
  • 1 tablespoon red curry paste
  • 2 stalks lemongrass, bruised and knoted
  • 1½ cups coconut milk
  • ½ cup cherry tomatoes, halved
  • fresh Thai Basil, chopped, leaves from 2 sprigs
  • steamed rice, for serving

Instructions
 

  • Heat the cooking oil in a large pan over medium high heat, when the oil is hot, carefully add the eggs and gently turn them as they cook to golden brown and crispy. Remove to a paper towel lined plate and set the eggs and pan used aside.
  • In another large pan, or pot, heat to medium heat and add the diced sausage, stir often, let the some of the fat render out and cook until starting to brown and get almost crispy. Remove the sausage to a bowl and set aside.
  • Same large pan or pot used for the sausage, add the coconut oil and heat up, add the curry paste and cook until fragrant, about 2-3 minutes.
  • Lower the heat and add the coconut milk and 1½ cups of water, lemongrass, and tomatoes. Stir and bring back to a boil, then lower the heat to a simmer until the tomatoes are tender and wilted, about 5-7 minutes.
  • Add the eggs to the pan or pot and the basil, simmer until the eggs are heated through.
  • Serve over steamed rice and garnish with the crispy Chinese sausage and fresh chopped Thai basil if desired.

Notes

The eggs would cost about 60 Baht, the link of sausage about 25 Baht. For 6 servings, this is about 37 cents per serving.
* Best Value $1 or Less per Serving,: THAI,EGGS - ALL,Eggs - Chicken,Eggs - Duck,Eggs - Quail
Green Mango Salad
April 28, 2017 Lee
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Green Mango Salad

This recipe was sent to me by a good friend living in Thailand. She bought 4 kilos of green mangoes and came up with this from items she had on hand at her house. This can be a main dish or a starter. For a main dish this would be two servings, for a starter this would make 4 servings.
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 1 large green mango
  • 1 large carrot
  • 1 medium radish
  • 2 medium tomatoes
  • Bird's Eye Chilis, fresh, red, to your liking
  • 2 small shallots
  • fresh cilantro, chopped
  • 1 cup cashews, or peanuts, roasted, chopped
  • salt, as needed

For the Sauce

  • 2-3 teaspoons fish sauce
  • 2 tablespoons palm sugar, or 1 1/2 tablespoons brown sugar
  • juice from 2 limes
  • 1 tablespoon soy sauce
  • fresh ginger, grated
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon oil, like sunflower seed oil
  • 1 teaspoon roasted seasame oil, optional

Instructions
 

  • Cut up radish julienne style, long narrow strips, place in a sieve with a a good amount of salt and let it drain.
  • Cut up mango and carrot julienne style as well and put these in a large bowl. Cut the tomatoes into fine strips and chop the shallots, place these in the bowl with the mango and carrot.
  • Now to make the sauce. Add all the sauce ingredients to a bowl (or even a mortar) except the oil. Stir until the sugar is dissolved. Then taste. it should not be too salty or sour or sweet but in harmony. Adjust the lime juice, soy sauce or sugar as needed. Add the grated ginger and garlic and stir or pound lightly (careful not to splash).
  • Now the radish should be ready, it should not taste salty but mild, place that into the bowl with the mango and carrot and mix together, then add the sauce and mix that in.
  • Arrange the salad on plates, 2 main dishes or 4 starters. Top with the cashews or peanuts and cilantro on top of that.
  • Hard boiled eggs, quartered lengthwise is good on the side for a main dish, and grilled prawn would be perfect.

Notes

Low cost.
Author, and provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,: THAI
Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)
April 18, 2017 Lee
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Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)

Adapted from an internet recipe.
Yep, sounds pretty boring, but this is actually quite good. This is one of the first meals I had in Thailand when I visited here my first time in 1986. This is a popular lunch dish served everywhere in Thailand, and it is inexpensive, commonly selling for 30-40 Baht a serving. There is more to this than the name implies.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 4 chicken thighs, large, skin on, bone in, or 4 breasts
  • 3 cups jasmine rice, uncooked
  • ½ teaspoon salt
  • 6 slices ginger, peeled
  • 6 cloves garlic, smashed and minced
  • 2 sprigs fresh cilantro
  • 1 cucumber
  • 7 cups water

For the Sauce

  • 3 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1½ tablespoons sugar
  • 1½ tablespoons vhite vinegar
  • 3 tablespoons ginger, finely minced
  • 2 Bird's Eye Chilis, finely sliced

Instructions
 

  • Rinse the rice as is normally done then add the rice to your rice cooker. Set the rice cooker aside.
  • Trim excess skin from the chicken and cut the trimmings into small pieces. Place the skin trimmings in a nonstick pan on medium heat.
  • Stir often until the oil releases from the skin, cook until the skin is golden brown and crispy. Remove the skin from the pan and discard or as a treat for your dog, leaving the oil created in the pan, and add the garlic.
  • When the garlic is lightly browned, pour the garlic and the oil into the rice cooker. Sprinkle the salt over the rice and add the sliced ginger. We'll get back to the rice cooker in about 20 minutes.
  • In a large pot add 5 cups of water and the chicken thighs, bring to a boil then reduce to a simmer and simmer, while it is simmering, any of the fat from the chicken, spoon that off and put into the rice cooker. Simmer for about 10-20 minutes, continuing to spoon the fat into the rice cooker. You are making broth and flavoring the rice.
  • After about 20 minutes, measure out 3 cups of broth and pour that into the rice cooker, stir the rice well and now you can proceed to cook the rice as usual.
  • Add 2 more cups of water to the pot with the chicken and continue to simmer for about 45 minutes.
  • While the chicken is simmering, time to make the sauce. Place all the sauce ingredients in a bowl and mix thoroughly. Set that aside.
  • Peel the cucumber and cut into ¼ inch thick slices. Chop the cilantro.
  • When the chicken and rice are both done, remove the chicken from the broth and pull out the bone from each thigh. For each serving, scoop some rice on a plate. Take a chicken thigh and slice into about ½ inch thick slices, use the edge of the knife and your hand and pick that up and place on rice. set some cucumber slices on the side of the rice and a small dish of the sauce. Spoon some broth into a bowl and sprinkle some cilantro onto the broth that is the side dish. Enjoy.

Notes

The chicken might cost 60 Baht. For 4 servings, this is about 45 cents per serving.
* Best Value $1 or Less per Serving,: THAI,Chicken - Rice Cooker
Egg Noodles & Chicken Curry (Khao Soi)
April 17, 2017 Lee
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Egg Noodles & Chicken Curry (Khao Soi)

This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, smash and roughly chopped
  • 1 shallot, chopped
  • 1-3 tablespoons Thai redy curry paste, depends on how spicy you desire
  • 2 tablespoons curry powder
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 2 chicken thighs, boneless, skinless, bite size pieces
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons sugar
  • 250 grams dry egg noodles, Asian or Italian is fine

Garnishes/toppings of your choice

  • shallots, thinly sliced
  • fried shallots, OR make from a shortcut
  • fresh cilantro
  • roasted peanuts, chopped
  • lime, wedges
  • spring onion, chopped
  • pickled mustard greens
  • dried chilies

Instructions
 

  • 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.
  • 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.

Notes

Low cost with just two chicken thighs. Can substitute chicken with beef or pork.
Shortcut: Fried Shallots.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,PASTA
Son-in-Law Eggs (Khai Luk Khoei)
April 17, 2017 Lee
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Son-in-Law Eggs (Khai Luk Khoei)

These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Dish, Side
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 8 hard boiled eggs
  • 1/2 cup fried shallots, make from a shortcut
  • 1 tablespoon shallot oil, make from a shortcut
  • 1/4 cup brown sugar, packed
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind pulp
  • 3 tablespoons water
  • 2 Bird's Eye Chilis, seeded, slivered lengthwise
  • fresh cilantro
  • vegetable oil, as needed for frying

Instructions
 

  • In wok or deep heavy skillet, add some vegetable oil to about 2-3 inches deep and heat to almost 180 C but not smoking.
  • Line a baking sheet with paper towels and place it next to the stove.
  • When the oil is ready, gently add eggs with a slotted spoon and fry, stirring them as needed to ensure even browning, until they are thoroughly and evenly browned, about 3 minutes.
  • Using a slotted spoon, transfer the eggs to the towel-lined baking sheet and let them cool down. Let them cool while you make the sauce.
  • To make the sauce, in a small saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.
  • Slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
  • Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the cilantro and serve.

Notes

Low cost.
For the sauce, as stated will work perfectly. Now every region in Thailand has their own ways to prepare the sauce, as long as the tamarind, sugar, and fish sauce is used the results will be very similar.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken
Fried Shallots & Shallot Oil
April 17, 2017 Lee
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Fried Shallots & Shallot Oil

These two items are used in Thai cooking. This makes 1/2 cup fried shallots and 3/4 cup of shallot oil.
Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Cuisine Thai
Servings 0

Ingredients
  

  • 4 shallots
  • 3/4 cup vegetable oil

Instructions
 

  • Slice the shallots thinly, lengthwise.
  • Set a small fine-mesh strainer on top of a heatproof bowl and place both close to the stove.
  • 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.
  • 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.
  • 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.
  • 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.

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.
5 Ingredients or Less,: THAI
Clams with Mushrooms & Basil
March 6, 2017 Lee
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Clams with Mushrooms & Basil

Rrayada Thayer, Thailand.
This is an easy recipe that takes just minutes to prepare.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 kilo fresh clams, washed and scrubbed, (2 lb)
  • handful fresh mushrooms, chopped large
  • handful fresh Thai Basil
  • 5 cloves garlic, smahed
  • splash fish sauce
  • splash olive oil
  • Bird's Eye Chilis, optional, chopped
  • chili paste, optional

Instructions
 

  • Heat a pan on medium high heat with a splash of olive oil then add the garlic and clams.
  • When the clams start to open, about 4-5 minutes, add the mushrooms.
  • When the mushrooms are cooked, add the basil.
  • The liquid from the clams cooks the mushrooms and steams the basil. When the basil is wilted, it is done.
  • Pour onto a large plate and serve along side rice and other Thai dishes.

Notes

Low cost.
If a spicy dish is preferred, add some chopped Bird's Eye chilies and a spoon or so of chili paste.
* Best Value $1 or Less per Serving,: THAI,SEAFOOD - ALL,Seafood - Clams
Chicken in Coconut Milk Soup
February 18, 2017 Lee
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Chicken in Coconut Milk Soup

This is a easy Thai soup that even I make, and it is so good. To make good Thai food, think like a Thai, boil meat, add vegetables, add flavorings, I know that does not sound right or even good, but that is the basic premise for Thai soup and curry cooking. This is an adjust as you go recipe, many ingredients are general in amount.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 4-8 chicken legs, or legs and thighs, skin on
  • 1-2 cups coconut milk
  • mushrooms, Straw would be best, button is ok
  • 5-6 slices ginger, OR galangal
  • 4-5 Bird's Eye Chilis, sliced
  • 4-5 kaffir lime leaves
  • 2 stems lemon grass, see Step 1
  • fresh cilantro, chopped
  • 2-3 tablespoons fish sauce, OR soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons fresh lime juice
  • salt, to taste

Instructions
 

  • For the lemon grass, take each stalk and on a heavy cutting board and using a pestle, the flat side of a meat tenderizer, rolling pin, etc, smash the stem until it is pliable then tie into an overhand knot. This does 2 things for you, releases the oil, and keeps everything in one bundle so it can be removed (last thing people want to do when eating is to remove items that cannot be eaten from their dish).
  • In a large pot, add the chicken and cover by about 2-3 inches of water, and add the ginger, lemon grass bundles, lime leaves, and bring to a boil for about 5 minutes, then reduce to a medium heat. You just made a chicken broth, basis for your soup. At this point you can remove the skin if you like.
  • Now add the coconut milk, chilies, simmer until the chicken is cooked through and tender. Adjust taste to your liking with lime juice, fish sauce, and sugar. As more water as needed.
  • Add the mushrooms and some cilantro, cover and cook for 5 minutes then remove from heat. This will cook the mushrooms.
  • Remove the lemon grass bundles, lime leaves, and ginger, Serve with rice.

Notes

Chicken legs cost about 65 Baht/kilo, for this, maybe 40 baht. For 4 servings, about 30 cents per serving.
Recipe I have made many times.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Massaman Curry
February 18, 2017 Lee
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Massaman Curry

From a recipe on a spice packet.
This is the recipe from the store bought packet. The packets are a bonus here as they are so inexpensive, and the Lobo brand, no preservatives, no MSG, and no colorings. You may have seen these in the store and may not understand what these are, instructions on how to prepare are in English on the back. Only a few people I have ever met make curry pastes from scratch.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Massaman Curry paste, Lobo brand preferred
  • 1 cup coconut milk
  • 250 grams chicken, OR beef, cut into 1 inch cubes or slices, (8 oz)
  • 1 cup water
  • 1-2 potatoes, diced
  • peanuts, as desired
  • fish sauce, as desired
  • steamed rice, for serving

Instructions
 

  • Heat a non stick skillet and add the coconut milk and one packet of the curry paste, whisk together and when hot, add the beef or chicken and the water. Bring to a boil.
  • Add some diced potato, amount is up to you, and some peanuts, amount is also up to you. Reduce to a simmer and cook until the potatoes are tender. Add fish sauce to taste, serve with steamed rice.

Notes

Beef would cost about 50 Baht for 250 grams, chicken breasts would cost about 15 Baht, low cost anyway you look at this. For 4 servings using beef, this is about 37 cents per serving.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY
Slow Cooker Spicy Cashew Chicken
February 14, 2017 Lee
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Slow Cooker Spicy Cashew Chicken

This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Dish
Cuisine Thai
Servings 3 servings

Ingredients
  

  • 3-4 chicken breasts, boneless, skinless, cut to 1 inch pieces
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 spring onions, chopped, white and green
  • 1/3 cup cashews, halves if you can find them
  • cooked rice, for serving
  • olive oil, as needed

For the Sauce

  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2-3 Bird's Eye Chilis, chopped
  • 4 tablespoons cold water
  • 2 teaspoons corn starch

Instructions
 

  • Heat a splash of olive oil in a large non stick pan, add the chicken and cook 1-2 minutes, just long enough to brown the outside. Transfer the chicken to your slow cooker, then add the bell pepper, onion, and spring onion to the to slow cooker.
  • In a small bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, and chilies.
  • In another small bowl, mix together the cold water and corn starch until the corn starch is dissolved. Stir this into the soy sauce mixture. Then pour the soy sauce mixture into the slow cooker and stir to coat everything.
  • Cover and cook on Low setting for 3 to 4 hours. About 30 minutes before serving, stir in the cashews. Serve over steamed rice.

Notes

Chicken breasts run about 60 Baht/kilo, this should easily be 4 breasts. For 3 servings, this is about 59 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,: THAI,Chicken - Slow Cooker