Thai Recipes

Thai Recipes from Cooking the Thai Way

Coconut Milk

2 C unsweetened dried coconut
3 C boiling water

Put coconut into electric blender. Pour boiling water over coconut. Cover blender. Blend at medium for 30 seconds. Drain thru sieve press coconut to squeeze out all the milk. Chill and use within 3 days.

Satay

2 t sugar
1 T fish sauce
1 1/2 t curry powder
1/4 t pepper
1 1/2 lb meat cut into 1/2 x 2" strips
1 1/2 C coconut milk
4 T chunky pb
2 t fish sauce (I don't like this flavor, so use less or omit)

Mix first 4 ingredients. Marinate 4 hours or overnight. Mix other ingredients in saucepan, bring to boil, stir constantly. Place in bowl, cover, refrigerate. Soak 8-10" bamboo skewers in water so they won't burn. Turn oven to broil. Thread pork onto skewers accordion style. Broil 8-10 min or until done, turn frequently. Serve with bowls of coconut-pb sauce.

Thai Stir-Fried Veggies

1 T vegetable oil
1 small onion peeled and sliced
2 C bite-sized pieces of mixed fresh vegetables
1 T fish sauce
1 1/2 t sugar
1/4 t pepper

Heat oil over high for one minute. Fry onion for 3 min., or until tender. Add vegetables, cook for 2-4 minutes stirring constantly, until thickets vegetable is crisp-tender. Add fish sauce, sugar, and pepper, and stir. Serve with hot rice.

Cucumber Sauce

1 C peeled and thinly sliced cucumber
1/2 C white vinegar
1 C sugar
1 t salt

Place sliced cucumbers in small bowl. In medium saucepan, combine vinegar, sugar, and salt and bring to a boil over high heat. Stir until sugar dissolves. Remove from heat and let cool to room temperature. Pour sauce over cucumbers immediately before serving.

Pad Thai

1/2 lb narrow (1/8") rice noodles
3-4 T fish sauce (or olive oil)
6 T granulated sugar
6 T white vinegar (tried red wine vinegar)
1 T ketchup (opt)
1/2 lb meat
1/3 C vegetable oil (or coconut oil)
2-3 cloves crushed garlic
2 eggs
4 green onions, sliced
12 oz. fresh bean sprouts (4 3/4 C)
3/4 C ground roasted peanuts (or 1/4 C nuts plus 1/2 C peanut butter... YUM, tastes like Noodles' Indonesian)
red pepper flakes (or Sriracha sauce)
lime wedges

Soften noodles by soaking in water, following directions on package. Drain. They should be bendable and soft.

Mix fish sauce, sugar, vinegar, and ketchup, set aside.

Cut meat into 1/8" x 1-2" pieces. Heat wok/skillet, add oil. Stir fry garlic until golden, add meat, cook until no longer pink.

In another bowl, beat eggs with fork. Scramble in pan.  Add fish sauce mixture and continue stirring. Add noodles and toss. Add green onions and 2/3 of the bean sprouts. Cook, tossing gently until sprouts are tender, but crisp. Garnish with other sprouts and peanuts. Serve with red pepper and lime.

Chicken Coconut Curry Soup
from SAVORY SWEET LIFE / ALICE CURRAH

This probably isn't authentic, but it is tasty! We had it at a Halloween party in 2017. I like to add some more rice, or potatoes would be good too. If you wanted more of a sauce, decrease the chicken broth. If you want it more Thai, use curry paste, if you want it more Indian, use curry powder.

• 2 tablespoons olive oil
• 2 carrots, peeled and finely chopped - except for a few matchsticks for garnish
• ½ onion, chopped finely
• 1 red bell pepper, chopped finely - except for a few thinly sliced pieces for garnish
• 1 cup cooked chicken meat, chopped
• 1 cup cooked rice
• 3 tablespoons brown sugar
• 2 tablespoons red curry paste (if you like it less spicy, just use 1 tablespoon)
• 2 tablespoons fish sauce (or salt if you don't like fish sauce, ebf)
• 21 oz chicken broth (roughly 1.5 cans of Swansons brand)
• 13.5 oz can Asian coconut milk or cream (unsweetened)
• Optional: few sprigs of cilantro
• Note: Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.

1. In a medium sauce pan, heat the olive oil on medium heat and cook the carrots, onions, and red bell pepper for approximately 5 minutes.
2. Add the chicken, rice, brown sugar, curry paste, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes).
3. Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes.
4. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!