thai Recipes i like
Pan-Seared Prawns in Red Curry Sauce (Choo Chee Goong)
SERVES 4
COOKING TIME: 20 minutes
2 cups of Jasmine rice
5 makrut lime leaves
1 tablespoon finely chopped palm sugar
2 tablespoons olive oil
20 large prawns, peeled and deveined, thawed and patted dry
1 1/4 cups coconut milk
3 tablespoons red curry paste
1 tablespoon fish sauce
Prepare and start the 2 cups of jasmine rice in the rice cooker.
Prepare the 5 makrut lime leaves by removing the tough center stems. Stack the leaves and slice them very thin with a sharp knife. Set aside.
Prepare the 1 tablespoon finely chopped palm sugar. Set aside.
Heat a large skillet over high heat and add the 2 tablespoons of olive oil. Once the oil is hot, arrange the 20 large prawns in a single even layer. Cook without moving them until browned on the underside and about two-thirds cooked through, about 2 minutes. Flip and cook the other side just until fully cooked. Remove the prawns from the pan and set aside.
Using the same skillet, reduce the heat to medium. Add 1/4 cup of the coconut milk and bring to a gentle simmer. Stir in the 3 tablespoons of red curry paste and cook, stirring frequently, for about 2 minutes, until the mixture becomes very thick and fragrant, with oil beginning to separate from the paste.
Add the remaining 1 cup coconut milk, the sliced makrut lime leaves, and 1 tablespoon of palm sugar. Stir well and simmer gently for about 3 minutes.
Return the prawns to the pan and toss to coat in the sauce. Cook for about 1 minute, just until heated through.
Season with fish sauce, starting with 1 tablespoons and adding more to taste if needed. Serve immediately with jasmine rice.
Quick Yellow Curry with Beef (Gaeng Garee Neua)
SERVES 4
COOKING TIME: 45 minutes
2 cups of Jasmine rice
1 1/2 pounds chuck top blade steak or similar
1 teaspoon table salt
6 tablespoons yellow curry paste
2 cups coconut milk
1 1/2 tablespoons finely chopped palm sugar
1 tablespoons fish sauce
1 tablespoon tamarind paste
10 ounces waxy potatoes, cut into 1 1/2-inch chunks
1/2 medium yellow onion, julienned
3/4 cup halved cherry tomatoes
Prepare and start the 2 cups of jasmine rice in the rice cooker.
Slice the 1 1/2 pounds chuck top blade steak across the grain into thin 1/8-inch slices. Place the beef in a medium pot and add enough water to fully cover it. Stir in 1 teaspoon table salt and 1 tablespoon of the curry paste (of the 6 tablespoons). Bring to a gentle simmer over high heat, then reduce the heat to low. Simmer for 20 to 25 minutes, or until the beef is fork-tender, skimming off any foam or impurities that rise to the surface.
Meanwhile, prepare the curry sauce. In a separate medium pot over medium-high heat, bring 3/4 cup of the coconut milk (of the 2 cups) to a boil. Add the remaining 5 tablespoons curry paste and stir well to combine. Reduce the heat to medium and cook, stirring frequently, until the mixture becomes very thick and fragrant and the coconut oil begins to separate from the paste, about 5 minutes.
Stir in the remaining 1 1/4 cups coconut milk, 1 1/2 tablespoons finely chopped palm sugar, 1 tablespoons fish sauce, and 1 tablespoon tamarind paste. Bring the sauce back to a gentle boil.
Add the 10 ounces waxy potatoes and 1/2 medium yellow onion, then simmer for about 5 minutes. The potatoes should be partially cooked but still firm. Remove the pot from the heat while the beef finishes cooking.
Once the beef is tender, use a slotted spoon to transfer it directly into the curry sauce. Add enough of the beef cooking liquid to barely cover the ingredients and create a rich, spoonable consistency. Taste and adjust the seasoning with additional fish sauce, tamarind paste, or palm sugar as needed for balance.
Return the curry to medium heat and simmer for 5 to 10 minutes more, until the potatoes are fully tender and the flavors have melded together.
Stir in 3/4 cup halved cherry tomatoes, turn off the heat, and let them soften gently in the residual heat for 1 to 2 minutes.
Serve immediately with jasmine rice.
Green Curry Chicken with Winter Melon (Gaeng Kiew Waan Gai Sai Fak)
SERVES 4
COOKING TIME: 30 minutes
1 3/4 cups coconut milk
4 tablespoons green curry paste
1 pound boneless, skinless chicken thighs, cut in bite-sized strips
1 cup unsalted or low-sodium chicken stock
12 ounces winter melon, peeled and cut in 1 1/2-inch cubes
7 makrut lime leaves
1 tablespoon finely chopped palm sugar
1/2 red bell pepper, julienned
1 tablespoons fish sauce
1 1/2 cups Thai basil leaves
Jasmine rice, for serving
Prepare and start the 2 cups of jasmine rice in the rice cooker.
In a medium pot over medium heat, add 3/4 cup of the coconut milk and cook, stirring occasionally, until reduced and very thick, about 5 minutes.
Add 4 tablespoons green curry paste and cook, stirring frequently, for 2–3 minutes, until the paste becomes intensely fragrant and the coconut oil begins to separate from the mixture.
Add the 1 pound boneless, skinless cut chicken thighs and stir well to coat them evenly in the curry paste. Pour in the remaining 1 cup coconut milk and 1 cup unsalted or low-sodium chicken stock, then add the chopped 12 ounces winter melon.
Bruise the 7 makrut lime leaves by twisting or gently crushing them in your hands to release their aroma. Tear the leaves into large pieces, discarding any tough center stems, and add them to the pot along with the 1 tablespoon finely chopped palm sugar.
Bring the curry to a gentle simmer and cook for about 15 minutes, or until the chicken is fork-tender and the winter melon is translucent and softened.
Stir in the julienned 1⁄2 red bell pepper and cook for 2 minutes, just until slightly softened but still vibrant.
Taste the curry and season with 1 tablespoons fish sauce as needed.
Turn off the heat and stir in the 1 1/2 cups Thai basil leaves until just wilted. Serve hot with jasmine rice.
Instant Pot Massaman Curry Chicken (Gaeng Massaman Gai)
SERVES 4
COOKING TIME: 45 minutes
2 cups of Jasmine rice
2 cups coconut milk
6 tablespoons massaman curry paste
3 tablespoons finely chopped palm sugar
2 tablespoons tamarind paste
1 tablespoon fish sauce
2 pounds chicken thighs, bone-in, skin-on
11 ounces waxy potatoes, cut in 1-inch chunks
1/2 large yellow onion, cut in 1/2-inch strips
1/4 cup unsalted roasted peanuts
Prepare and start the 2 cups of jasmine rice in the rice cooker.
Place 1/2 cup coconut milk (of the 2 cups) in an Instant Pot, and bring to a boil on the medium sauté mode.
Add 6 tablespoons massaman curry paste and stir to mix well, and let the mixture thicken, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, about 5 minutes.
Add the remaining 1 1/2 cups of coconut milk and stir to mix, scraping the bottom to make sure no curry paste is stuck. Add the 3 tablespoons finely chopped palm sugar, 2 tablespoons tamarind paste, and 1 tablespoon fish sauce. Stir to mix well, then taste the sauce and add more fish sauce as needed.
Add the 2 pounds chicken thighs and cook it under high pressure for 5 minutes. Allow the Instant Pot to naturally release for 10 minutes before releasing the remaining pressure.
Add the 11 ounces of cut waxy potatoes, 1/2 large chopped yellow onion, and 1/4 cup unsalted roasted peanuts; if there is not enough liquid to keep the potatoes and onions barely submerged, top it up with more coconut milk. Cook the potatoes on the medium sauté mode, for about 10 minutes, until they are fully cooked.
Taste and adjust the seasoning with more fish sauce or tamarind paste as needed. Serve with jasmine rice.
Pineapple & Shrimp Red Curry (Gaeng Kua Subparod Goong)
SERVES 4
COOKING TIME: 45 minutes
2 cups of Jasmine rice
2 tablespoons dried shrimp
1 3/4 cups chopped fresh pineapple
1 1/2 cups coconut milk
4 tablespoons red curry paste
1/2 cup water
8 makrut lime leaves
1 tablespoon fish sauce
2 teaspoons finely chopped palm sugar
1 tablespoons tamarind paste
1/2 red bell pepper, julienned
1 pound extra-large shrimp
Prepare and start the 2 cups of jasmine rice in the rice cooker.
Finely chop the 2 tablespoons dried shrimp.
Place the 1 3/4 cups chopped fresh pineapple in a bowl and squeeze them with your hands so they give up some of their juice. You want them to have room to absorb the curry sauce. Leave both the juice and the pineapple in the bowl.
In a medium pot, bring 1/2 cup coconut milk (of 1 1/2 cups) to a boil over medium heat, then add the 4 tablespoons red curry paste and stir to mix. Cook, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, about 5 minutes. If the paste sticks to the pot, deglaze with a bit of coconut milk.
Add the remaining 1 cup of coconut milk, 1/2 cup water, the 2 tablespoons dried shrimp and the 1 3/4 cups chopped fresh pineapple and all the juice you squeezed out. Twist the 8 makrut lime leaves to bruise them and release their aroma before tearing them into big chunks and adding to the pot, discarding any big center stems. Simmer on low heat for 5 minutes.
Add 1 tablespoon fish sauce, 2 teaspoons finely chopped palm sugar, and 1 tablespoon tamarind paste. Stir to dissolve the sugar, then taste and adjust the seasoning.
Add the 1/2 julienned red bell pepper and cook for 1 minute. Then add the 1 pound extra-large shrimp and cook for 1 minute, or just until they are done. Turn off the heat and do a final taste. Serve with 2 cups of Jasmine rice.
Panang Curry Chicken (Panang Gai)
SERVES 4
COOKING TIME: 20 minutes
2 cups of Jasmine rice
1 pound boneless, skinless chicken breasts, cut in ½-inch thick strips
2 tablespoons water
2 teaspoons fish sauce
1/2 teaspoon granulated sugar
1 1/2 cups coconut milk, divided
4 tablespoons panang curry paste
10 makrut lime leaves (7 roughly torn, 3 finely julienned)
2 tablespoons finely chopped palm sugar
1 teaspoons fish sauce
1/2 medium red bell pepper, julienned
Prepare and start the 2 cups of jasmine rice in the rice cooker.
Marinate the chicken by combining cut 1/2-inch thick strips of 1 pound boneless skinless chicken breasts, 2 tablespoons water, 2 teaspoons fish sauce, and 1/2 teaspoon granulated sugar in a bowl and mix well. Let it sit at room temperature for 15 minutes.
Bring 3/4 cup coconut milk (of the 1 1/2 cups) to a boil in a wok or large skillet over medium-high heat. Stir in 4 tablespoons panang curry paste, then turn the heat down to medium and stir constantly until the mixture is very thick, 5 minutes.
Add the 7 roughly torn makrut lime leaves, 2 tablespoons finely chopped palm sugar, 1 teaspoons fish sauce and cook for about 1 minute, until the sugar is dissolved.
Add the 1 pound chicken strips and toss with the curry paste. Once the chicken is halfway cooked, about 1 minute, add the remaining 3/4 cup coconut milk and stir for another minute or just until the chicken is fully cooked.
Stir in most of the julienned 1/2 medium red bell peppers, and turn off the heat, allowing them to soften just slightly in the residual heat. Taste and adjust the seasoning with the remaining fish sauce and sugar as needed.
Garnish with the 3 finely julienned makrut lime leaves, the remaining bell peppers, and a splash of coconut milk. Serve with 2 cups of Jasmine rice.