Pad See Ew

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Pad See Ew

Ingredients

  • 2 tablespoons cooking oil
  • 8 oz sliced pork or chicken
  • 8 oz wide dry rice noodles, soaked for 40 minutes in cold water until soft and white, drained and rinsed
  • 2 eggs, beaten
  • Stir fry sauce (see below)
  • 12 oz Chinese broccoli, stems sliced thinly on a diagonal, leafy ends chopped

Stir fry sauce:

  • 2 tablespoons oyster sauce
  • 2 tbsp dark soy sauce
  • 1 tablespoon light (or “white”) soy sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon rice wine vinegar
  • 1 medium clove of garlic, minced or grated

Method

Heat oil over very high heat, add meat, stir until no longer pink, but not cooked through. Add noodles, toss well, and let the mixture sit for 2-3 minutes to char.

Move noodles and meat to one side of the pan. Add eggs, then flip noodles and meat over them. Let eggs sit for one minute, then stir and toss until cooked through and well-distributed. Add stir fry sauce and toss through. Add broccoli and stir fry until broccoli is tender. Serve.

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NOTES

This dish. This dish has given me more trouble than any besides chicken vindaloo in trying to create an authentic, blog-worthy representation at home. Six tries later, I think I finally succeeded – meaning, even if it’s not as awesome as my beloved Thai Nakorn‘s version, it’s darn well close enough!

Thai Red Curry Chicken

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Thai Red Curry Chicken

Ingredients

  • 1 cup coconut cream
  • 1 4-oz. can red curry paste (I use Maesri brand)
  • 1-1/4 pounds boneless, skinless chicken thighs, sliced thin or cut into bite-sized pieces
  • 1/2 cup water
  • 6 kaffir lime leaves, torn by hand
  • 2 tablespoons palm sugar
  • 1/4 cup fish sauce
  • 1 14-oz. can full fat coconut milk
  • 1 bell pepper, cored and chopped (I like to use half red, half green)
  • 1 cup bamboo strips
  • Leaves from 1 bunch Thai basil

Method

Heat the coconut cream in a large pot over medium heat for about 2 minutes, until it releases its natural oil. Stir in the curry paste until fragrant.

Add chicken, water, lime leaves, sugar, fish sauce, and coconut milk and stir. Reduce heat to low, cover and let simmer for 15 minutes.

Add bell pepper and bamboo strips. Cover and let simmer for another 5 minutes or until vegetables are tender. Turn off heat and stir in basil until wilted.

Serve immediately over white or brown jasmine rice.

NOTES

Perfection. I could eat this every week right now. Just another stunningly delicious, easy, quick, and spot on Thai curry for my archives. Like the green curry, I did have an old recipe for this one… that has now gone in my deleted files. Does not even remotely compare. Authentic ingredients and quality curry pastes, man. What. A. Difference.

Thai Green Curry Chicken

IMG_0027Thai Green Curry Chicken

Ingredients

  • 1 cup coconut cream
  • 1 4-oz. can green curry paste (I use Maesri brand)
  • 1-1/4 pounds boneless, skinless chicken thighs, sliced thin or cut into bite-sized pieces
  • 1/2 cup water
  • 6 kaffir lime leaves, torn by hand
  • 2 tablespoons palm sugar
  • 1/4 cup fish sauce
  • 1 14-oz. can full fat coconut milk
  • 1 small green zucchini, chopped
  • 1 bell pepper, cored and chopped (I like to use half red, half green)
  • 1 cup bamboo strips
  • Leaves from 1 bunch Thai basil

Method

Heat the coconut cream in a large pot over medium heat for about 2 minutes, until it releases its natural oil. Stir in the curry paste until fragrant.

Add chicken, water, lime leaves, sugar, fish sauce, and coconut milk and stir. Reduce heat to low, cover and let simmer for 15 minutes.

Add zucchini, bell pepper, and bamboo strips. Cover and let simmer for another 5 minutes or until vegetables are tender. Turn off heat and stir in basil until wilted.

Serve immediately over white or brown jasmine rice.

NOTES

A flawless rendition of one of my favorite dishes from one of my favorite Thai spots in California. I finally nailed it.

It’s still blowing my mind how easy it is to do Thai food the right way at home now that I have proper Asian market ingredients – in this case, a good curry paste, coconut cream, lime leaves, and palm sugar. Worlds better than my previous green curry recipe, the blog post of which has now been trashed. There is simply no comparison to this version: a spicy, creamy, delicious curry done right. So happy!

Tom Kha Gai

IMG_1100IMG_1102Tom Kha Gai
slightly adapted from RinS Cookbook Channel

Ingredients

  • 4 cups water
  • 2 stalks lemongrass, sliced into 1/2-inch pieces
  • 8 slices fresh galangal
  • 8 kaffir lime leaves, sliced in half
  • 1 small bunch cilantro, chopped (set aside about 1/4 cup leaves for garnish)
  • 3 scallions, sliced thin, white and light green parts separated (set aside dark green pieces for garnish)
  • 1-1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/3 cup fish sauce
  • 2 tablespoons palm sugar (or light brown sugar)
  • 2 cans full fat coconut milk
  • 8 oz mushrooms, any kind, chopped or sliced
  • 1/3 cup lime juice
  • 1-4 fresh thai birds eye chiles, smashed/cut open with a knife
  • 1 heaping tablespoon chili oil

Method

Pour water into large, deep pot. Bring to a simmer over medium heat. Add lemongrass, galangal, lime leaves, cilantro, white and light green scallion pieces, and let simmer for 5 minutes.

Add chicken, fish sauce, and sugar, and simmer for 5-6 minutes more, until chicken is cooked through.

Add coconut milk and mushrooms and bring to boil. Let cook for another 5 minutes, until mushrooms are tender.

Remove from heat. Add lime juice, birds eye chiles, chili oil, scallion tops, and remaining cilantro. Serve hot.

NOTES

I have always wanted to try my hand at tom kha; the only thing that was stopping me was lack of authentic ingredients. But with my newly discovered Asian market nearby, I suspected I could make it happen pretty easily.

Unfortunately, for my first attempt, I picked out a recipe that was all wrong: finicky and complicated, and, to add insult to injury, it came out pale, watery, and bland. All wrong. So I searched again and came across this youtube channel. And WHAT A FIND. I watcher her tom kha video, took notes, waited for the detailed ingredient list at the end, and went for it.

It was perfect! I cannot believe how easy and delicious this was. All it took was the right Thai ingredients and I had a soup made in 25 minutes from start to finish, including prep and serving, that tastes EXACTLY like the tom kha from my favorite Thai place in California (well, a bit spicier, but that can be tweaked to preference). So excited to have stumbled upon this resource. I will definitely be returning to watch the pad thai video, the green curry video, and many many more.

My Thai cooking is on fire lately. I LOVE IT!

Panang Curry with Beef


Panang Curry with Beef

Ingredients

  • 1 cup coconut cream
  • 1 4-oz. can panang curry paste (I use Maesri brand)
  • 1.5 lb sirloin or flank steak, sliced thin OR chuck roast cut into small cubes
  • 1/2 cup water
  • 6 kaffir lime leaves, torn by hand
  • 2 tablespoons palm sugar
  • 1/4 cup fish sauce
  • 1 14-oz. can full fat coconut milk
  • 1 bell pepper, cored and chopped (I like to use half red, half green)
  • Leaves from 1 bunch Thai basil

Method

Heat the coconut cream in a large pot over medium heat for about 2 minutes, until it releases its natural oil. Stir in the curry paste until fragrant.

Add beef, water, lime leaves, sugar, fish sauce, and coconut milk and stir. Reduce heat to low, cover and let simmer for 15 minutes.

Add bell pepper. Cover and let simmer for another 5 minutes or until vegetables are tender. Turn off heat and stir in basil until wilted.

Serve immediately over white or brown jasmine rice.

NOTES

Deeeelicious. Spicy and savory and as close as I could get to one of my favorite dishes from Thai Nakorn in SoCal. I couldn’t believe how much my house smelled like an actual Thai restaurant while this was cooking. Honestly, with the discovery of my small local Asian market and all its authentic ingredients, it was amazingly easy to nail down this recipe (and my recent Massaman Curry recipe). I feel like my Thai cooking has gone up a notch. I am LOVING IT. I am going to keep after it until I have the Thai curry, soup, stir fry and noodle dish recipes archive I’ve always wanted.

Massaman Curry



Massaman Curry
with thanks to userealbutter

Ingredients

1 tbsp vegetable oil
1 large sweet onion, peeled and cut into 1/2-inch pieces
13.5 oz. can of coconut milk (not lowfat), not shaken
4 oz. can of massaman curry paste
1.5 lbs. chicken, cut into large chunks
1 tsp kosher salt
2 cups chicken stock or water
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp tamarind paste
1 tbsp brown sugar
1 1/2 lbs. small yellow potatoes, scrubbed clean, cut in half
1/2 cup dry roasted peanuts, crushed
Jasmine rice

Method

Heat the vegetable oil over medium high heat in a Dutch oven. Sear the onions for about 4 minutes without disturbing them until they brown on the edges. Remove the onions from the pot to a plate and set aside. In the same pot over medium high heat, cook the curry paste with the thick layer of coconut cream at the top of the coconut milk until the mixture begins to fry, 3 to 4 minutes. Season the chicken with the salt in a large bowl. Add the chicken to the curry paste and stir until the chicken is evenly coated with the paste. Stir in the rest of the coconut milk, the onions, stock or water, fish sauce, soy sauce, tamarind paste, and brown sugar.

Bring the curry to a boil, then cover the Dutch oven with its lid and simmer for 30 minutes on medium low. Add the potatoes and simmer for an additional 30 minutes or until potatoes are fork tender. Serve with roasted peanuts sprinkled on top.

NOTES

Savory, spicy, sour: this dish was fantastic – and quite the lovely surprise because strangely, with all my Thai food adventures in my 15 years in California, I had never tried Massaman curry. But when I saw the deliciousness in Jen’s post, I knew I had to give it a go. I used 1.5 pounds chicken instead of 3 pounds beef out of personal preference but left the sauce basically the same. 

I also had to get the tamarind and the massaman curry paste from an Asian market – and it’s a good thing I did because in my search, I discovered the most wonderful well-stocked little Asian grocery just a few miles away! What an awesome find. I thought there was nothing near me here and I was extremely pleased I had reason to be proven wrong.

Pad Kee Mao Gai

I’ve already mentioned my love of/obsession with Thai food in my post on Gai Pad Grapow. In the comments of that post, I mentioned that I wanted to make pad kee mao next, as it was one of Steve’s favorite Thai dishes. Turns out it’s one of mine too. I crave it now almost as often as any of my other standbys. And tonight was finally the time to give it a shot.

As with any stir fry, you want to have everything prepped before you start. Suggestion: put the chicken in the freezer until stiff so you can easily slice it as thinly as you’d like.

About halfway through…

The noodles get tossed in…

And done!

EAT.

Pad Kee Mao Gai
(Drunken Noodles with Chicken)
adapted from Epicurious

Ingredients

1/4 cup vegetable oil
12 garlic cloves, finely chopped
1/2 large red onion, thinly sliced
2 tablespoons chopped fresh Thai chiles
1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced into thin pieces (about 1″ x 1/4″)
1/4 cup fish sauce (I used nuoc nam)
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce
1 tablespoon palm sugar
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 cup fresh Thai basil leaves
28 ounces fresh wide rice noodles (they come in a 2-pound bag; I just scaled back a bit), separated into individual noodles

Method

Heat oil in wok over high heat. When oil begins to smoke, add garlic, onion and Thai chiles. Stir fry until golden, no more than a minute.

Add chicken, fish sauce, black soy sauce, Golden Mountain sauce and palm sugar (note: it will seem very saucy; don’t worry, the noodles will soak it all up later). Stir fry for 2 minutes, then add red and yellow bell peppers. Continue stir frying for 2 to 3 more minutes until chicken is cooked through and the vegetables are soft.

Turn off heat, add basil and stir until just wilted. Add the rice noodles and toss thoroughly to coat. Serve immediately.

NOTES

Oh man, it was awesome. No pretense here, no beating around the bush. This kicked ass. One bite and I was jumping for joy. I just couldn’t believe it: my pad kee mao tasted like pad kee mao!

I was just so damn thrilled. Before making this, I looked online quite a bit for recipes, and for tips, and plenty of other home cooks said they have never been able to achieve that “Thai restaurant” flavor of pad kee mao at home. So, I honestly didn’t think I would nail the flavor my first time out of the gate. But I did. And now I feel even more confident about moving forward with all my other Thai favorites. I think that’s almost the best part. That, and having leftovers for lunch tomorrow.

So happy!