Thai Beef with Basil

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Thai Beef with Basil

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb beef sirloin, sliced into thin strips
  • 1 large red bell pepper, sliced into 1 to 2-inch strips
  • 2 large shallots, thinly sliced
  • 4 large cloves garlic, minced
  • 1 Thai bird’s eye chile, minced
  • 3 tablespoons fish sauce
  • 2 tablespoons Golden Mountain seasoning
  • 1 tablespoon dark soy sauce
  • 1 tablespoon palm sugar
  • Leaves from 1 bunch Thai basil

Method

Heat wok over high heat and add the oil. Sear the beef until just browned, remove from the wok, and set aside.

Add the bell pepper, onion, garlic, and chiles to the wok and stir-fry for about 3 minutes.

Toss the beef back in, along with the fish sauce, Golden Mountain seasoning, dark soy sauce, and sugar. Stir-fry for another 2 minutes, until sugar has melted away, then fold in the Thai basil until wilted.

Serve with jasmine rice and prik nam pla (Thai chiles in fish sauce) on the side.

NOTES

Easy, authentic, delicious. This is another one of the dishes Steve and I would frequently order at our beloved Thai place in California. And with this recipe, I am that much closer to perfecting all of our favorites at home.

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Pad Kee Mao Gai

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Pad Kee Mao Gai
(Drunken Noodles with Chicken)

Ingredients

1 tbsp vegetable oil
6 garlic cloves, finely minced
1/2 large red onion, thinly sliced
1 tablespoon chopped Thai bird’s eye chiles
1-1/4 pounds boneless, skinless chicken thighs, sliced into strips or small chunks
1/4 cup fish sauce
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 bunch fresh Thai basil leaves, roughly chopped
32 ounces fresh wide rice 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

This recipe. This was one of the top recipes of all time when I was over on Blogger as Alosha’s Kitchen. When I posted it nearly seven years ago, I had this to say:

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!

And as far as I remember, it did. But I also remember I wasn’t very good at working with the rice noodles. So after making this all of once, I never went back to it again. I actually transformed the recipe into a stir fry over rice and let this recipe lie.

Until last night. The bag of fresh rice noodles went in the microwave… and then I spent maybe a mere 15 minutes pulling them apart one by one. Huh. Maybe this wasn’t as bad as I thought. Or maybe my cooking skills have just gotten so much better in the last 7 years, everything feels easier than it used to. I’m going with the latter.

Either way, this recipe is not going back into obscurity. It was SO. Damn. Good. Not only does it taste like restaurant Pad Kee Mao, it tastes like Thai Nakorn‘s Pad Kee Mao. And for me and Steve, it doesn’t get any better than that.

Actually, success with this recipe means that I now have three out of our five favorite Thai Nakorn dishes – Pad Kee Mao Gai, Tom Kha Gai, and Panang Curry with Beef – down pat. Now if I could just nail down Beef Basil and Satay, we’d be all set. (Already working on it!)

Pad See Ew

IMG_0811Pad See Ew
(serves 2)

Ingredients

  • 2 tablespoons vegetable oil
  • 8 oz sliced pork shoulder
  • 2 cloves garlic, minced
  • 8 oz stalks Chinese broccoli, stalks thinly sliced at an angle, leaves chopped
  • 8 oz fresh wide rice noodles
  • 2 tablespoons black soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 2 eggs, scrambled, cooked, cut into bite-sized pieces

Method

Add the oil to a wok or large deep skillet over high heat. Add the pork and cook for about 3 minutes until nearly cooked through. Add the minced garlic and stir for about 30 seconds until fragrant. Add the broccoli and stir fry for about a minute until broccoli is just beginning to soften.

Add the noodles, black soy sauce, fish sauce, and palm sugar to the wok. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan and let them sit without stirring for about a minute. Flip the noodles and again let them cook for another minute without stirring.

Remove from wok and serve immediately with dried chile flakes or prik nam pla (sliced/minced Thai bird’s eye chiles in fish sauce) on the side.

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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 finally succeeded. I think I may have even surpassed my beloved Thai Nakorn with this one!

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 8-oz. can sliced bamboo shoots
  • Leaves from 1 bunch Thai basil, whole or roughly chopped

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.