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
1 1/2 cups Thai basil leaves
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
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 basil until just wilted. Serve hot with jasmine rice.