Thai Red Curry Chicken Noodle Soup

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Thai Red Curry Chicken Noodle Soup

Ingredients

  • 1 4-oz. can red curry paste (I use Maesri brand)
  • 1-1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 6 kaffir lime leaves
  • 2 tablespoons palm sugar
  • 1/4 cup fish sauce
  • 1 14-oz. can full fat coconut milk
  • 6 cups chicken stock
  • 1 red bell pepper, sliced thin
  • 1 large carrot, sliced
  • 8 oz. small brown or white mushrooms, sliced
  • 1 lb vermicelli rice noodles (banh pho)
  • Optional garnish: sliced red onion, sliced chiles, cilantro, scallions

Method

Heat the curry paste in a large pot over medium heat for about 2 minutes, until fragrant. Add the chicken and cook, stirring, for another 3 minutes. Add the lime leaves, palm sugar, fish sauce, coconut milk, and chicken stock and stir. Bring to a boil, then reduce heat to low, cover, and let simmer for 10 minutes.

Add bell pepper, carrot, and mushrooms. Cover and let simmer for another 10 minutes or until vegetables are tender. Add the noodles to the broth during the last minute of cook time; they will soften within a few minutes.

Serve in large bowls, with desired garnish.

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NOTES

I love this. I got the idea from this post from Woks of Life but instead of following theirs, I very slightly tweaked my Thai Red Curry Chicken recipe to be a noodle soup. So delicious and even quicker than a standard curry since I don’t have to make rice on the side. Definitely going into rotation long-term.

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Thai Cashew Chicken

IMG_3305IMG_3300IMG_4663Thai Cashew Chicken
adapted from Eating Thai Food

Ingredients

For the chicken

  • 1-1/2 lbs. chicken thighs, cut into bite sized pieces
  • 1/4 cup flour

For the sauce

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon kosher salt
  • 6 tablespoons stock or water

For the stir fry

  • 3 tablespoons vegetable oil, divided
  • 1 cup raw cashew nuts
  • 2/3 cup dry Thai birds eye red chilies (see Notes)
  • 2 tablespoons minced garlic (about 6 large cloves)
  • 1 medium sweet onion, sliced into wedges
  • 1 large red bell pepper, thinly sliced
  • 2 large banana chili peppers, cut in thin strips (see Notes)
  • 4 scallions, cut into 1- to 2-inch pieces

Method

Mix the chicken with flour to evenly coat.

Whisk all the sauce ingredients in a small bowl and set aside.

Heat 1 tablespoon oil in a wok or large frying pan over medium high heat. Fry the raw cashew nuts in the hot oil for about 30 seconds, until golden brown; scoop out and set aside. In the same oil, fry the Thai dry chilies for about 1 minute until crispy; remove and set aside.

Add another tablespoon of oil. Add the chicken and fry for about 5 minutes until golden and crispy. Remove and set aside.

Add the last tablespoon of oil to the pan. Add the garlic and stir fry for a few seconds, then add the onion wedges and stir fry until translucent. Add the bell pepper and banana pepper and stir fry for a minute or so. Add a bit of water in the wok if it gets dry. Add the seasoning sauce mixture and stir fry until the sauce thickens and become sticky.

Add the chicken, cashew nuts, and dry chiles and stir fry until everything is coated. Add the scallions, stir fry for only a few seconds, then turn off the heat. Serve with hot steamed rice.

NOTES

Until a couple of months ago, I never even knew there was such a thing as Thai Cashew Chicken. I WAS MISSING OUT. This is the perfect blend of Thai savory, spicy, slightly sweet flavors that I love so much. I seriously cannot stop making it.

Interesting note: I will forever be indebted to the original recipe writer here for instructing me to fry the dried chiles as one of the first steps for this dish. The depth of flavor that it adds is unbelievable – earthy, smoky, spicy – and, even more significantly, I now understand that those flavors are meant to be imparted from the fried chiles to the overall dish (which is why you don’t eat the dried chiles in the finished dish; they’ve already done their job!). I will henceforth be doing this with my other Asian recipes that involve dried chiles (e.g., my Kung Pao Chicken and Kung Pao Ground Chicken), which, up until now, have always been missing any flavor from the peppers. But I get it now!

Notes on ingredients: you can substitute chiles de arbol for the dry Thai birds eye chiles and substitute another bell pepper for the banana peppers, although the dish will not be quite as spicy (you can always add crushed red chile flakes at the table).

Thai Beef with Basil

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Thai Beef with Basil
with thanks to Woks of Life

Ingredients

  • 2 tablespoons oil
  • 1-1/2 lbs. beef, sliced thinly against the grain and mixed with 2 teaspoons oil and 1 tablespoon cornstarch
  • 8 cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 1 medium onion, thinly sliced
  • 4 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 bunch thai basil leaves, packed

Method

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

Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.

Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just 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.

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!