Recipe Tag: Thai

Thai Beef Salad With Cucumber and Mint

Preheat a grill pan over medium-high heat or a broiler on high heat. Generously season steak with salt and pepper. Slather with curry paste and oil. Grill or broil steak until medium-rare, flipping once, 3-4 minutes per side. Transfer steak to a cutting board and allow to rest for 5 minutes.

To prepare dressing, in a small bowl, whisk together chile sauce, fish sauce, lime zest and juice, and honey. Set aside.

To serve, slice steak into 1/8” thick strips 3” long. Place steak strips, lettuce, red onion, cucumber, carrot, mint, and cilantro in a large serving bowl and lightly season.

Red Thai Curry with Chicken

In a large stockpot or Dutch oven over medium heat, add oil. Cut chicken into 1″ cubes. Season chicken with salt and pepper. Add chicken, shallots, and garlic to stockpot and cook until golden, about 5 minutes.

Stir in red curry paste and ginger and cook until fragrant, about 1 minute.

Stir in coconut milk and carrots. Bring to a boil, reduce heat and cook uncovered, stirring occasionally, until reduced and thickened, 10-15 minutes.

Add broccolini and cook until just tender, about 3 minutes.

Remove from heat, stir in green onions, cilantro, and lime juice. Serve immediately.

Note: If you prefer a more mild curry, start with 1 tablespoon curry paste and gradually add more until your preferred level of spice.

Nutrition per serving: 340 calories; 13g total fat (5g saturated); 670 mg sodium; 11g carbohydrates; 1g dietary fiber; 5g sugar (0g added sugar); 39g protein.

Pad Thai Pantry Style

In a bowl of boiling hot water, add noodles and soak until tender, about 8 minutes. Drain and set aside.

Meanwhile, in a large bowl, combine fish sauce, rice vinegar, soy sauce, curry paste, sesame oil, and brown sugar. Add chicken and let marinate, about 15 minutes.

In a large frying pan or wok over medium-high heat, add oil. Add chicken, discarding marinade, and cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer to a plate.

Add shallot, asparagus, bell pepper, and white parts of green onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Move vegetables from center of pan, add egg and cook, stirring often, until set, about 2 minutes. Add chicken, marinade, and noodles to pan and cook until chicken registers 165° on an instant-read thermometer. Add half of bean sprouts and half of peanuts and toss to combine.

Place noodle mixture on a serving platter. Sprinkle with green parts of green onion, remaining bean sprouts, peanuts, and cilantro. Serve with lime wedges.

Pantry Pad Thai

Bring a large pot of salted water to boil over high heat. Add noodles and cook until al dente, 8-10 minutes. Rinse under cold water, drain, set aside.

Meanwhile, in a large bowl, combine fish sauce, rice vinegar, soy sauce, curry paste, sesame oil, and brown sugar. Add chicken and let marinate, 15-30 minutes.

In a large frying pan or wok over medium-high heat, add 2 tablespoons oil.  Add chicken and cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer to a plate.

Add remaining 2 tablespoons oil, shallot, asparagus, bell pepper, and white parts of green onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Move vegetables from center of pan, add egg and cook, stirring often, until set, about 2 minutes. Add chicken and any juices, and spaghetti to pan and cook until warmed through, about 3 minutes. Add half of bean sprouts and half of peanuts and toss to combine.

Place noodle mixture on serving platter. Sprinkle with green parts of green onion, remaining bean sprouts, peanuts, and cilantro. Serve with lime wedges.

Coconut Milk Braised Chicken

Arrange a rack in middle of oven and heat oven to 350°.

Pat chicken dry with paper towels, and season all over with 1 teaspoon of salt.

In a 10” cast iron or oven-safe frying pan over medium-high heat, add 1 tablespoon oil. When oil shimmers, add chicken and cook until brown on first side, about 5 minutes. Turn over and cook on second side, another 5 minutes. Transfer chicken to a plate. Pour out rendered fat and let pan cool for 5 minutes.

Place pan back over medium heat. Add remaining 1 tablespoon canola oil, half of onion, garlic, and ginger, and cook until fragrant, 3-4 minutes. Add 3 tablespoons green curry paste and cook, stirring frequently, until slightly darkened in color and aromatic, 3-4 minutes. Add coconut milk and remaining 1/2 teaspoon salt, stir to incorporate, and bring to a simmer. Continue to simmer until curry paste is completely dissolved, 3-5 minutes.

Return chicken to pan in a single layer. Bake uncovered until sauce is bubbling and an instant-read thermometer registers 165° in the thickest piece of chicken, 25-30 minutes.

Garnish chicken with cilantro, remaining onion, and jalapeño. Serve with sauce spooned over chicken and lime wedges for squeezing. Sprinkle with peanuts.

Chicken Massaman Curry

Thai Cuisine At Home

In a large pan or Dutch oven over medium heat, add oil. When oil shimmers, cook onion until translucent, about 5 minutes. Stir in massaman curry paste; cook and stir, 2-3 minutes.

Add coconut milk and stir until well blended. Add carrots and potatoes, bring to boil. Reduce heat and simmer for 15 minutes.

Add ginger, lemongrass, chicken, sugar, fish sauce lime juice and peanut butter. Bring to boil again. Cover and simmer until vegetables are tender. Serve over cooked jasmine rice and garnish with peanuts.

Thai Style Green Bean Salad

In a bowl, whisk chile, lime juice, sugar, soy sauce, and salt.

In a large frying pan over high heat, add oil. Add beans and cook, tossing occasionally, until well charred and cooked through, about 10 minutes. Remove from heat. Add garlic and oil and toss to combine.

Toss beans, mango, carrot, and cilantro with some sauce. Transfer to a platter with avocados alongside. Top with peanuts. Arrange lettuce leaves on another platter. To serve, wrap bean mixture and avocado in lettuce leaves with more sauce, as needed.

Thai Turkey Meatballs With Coconut Curry Sauce

To make the meatballs, in a large bowl, combine turkey, green onion, ginger, Thai basil, garlic, green curry paste, lemongrass paste, lime juice, soy sauce, fish sauce, rice wine vinegar, chile flakes, salt, and pepper. Combine using your hands until well combined.

Line a baking sheet with parchment paper.

Form mixture into balls about 2 tablespoons in size and roll between your hands to shape. Transfer to prepared baking sheet.

In a large cast iron skillet over medium-high heat, add oil. Add meatballs and cook until browned on each side, about 7 minutes total. Using a slotted spoon, transfer to a paper towel-lined plate.

To make the sauce, in same skillet over medium heat, add the 1 tablespoon oil. Add green onion and cook until softened, about 4 minutes. Add garlic, chile flakes, and curry powder and cook until garlic is fragrant, about 30 minutes.

Add vinegar and cook for 2 minutes. Pour coconut milk into pan, stirring to combine. Increase heat until sauce is at a low boil. Return meatballs and simmer until meatballs are hot. Serve over steamed rice and garnished with Thai basil.

Thai Iced Tea (Cha Yen)

Steep tea in boiling water with cardamom, cloves, and sugar for 5 minutes. Let cool. Strain and transfer to a tall glass filled with ice. Discard spices and tea. Add milks and stir to combine.

Thai Larb (Lab Moo)

In a frying pan over low heat, add Thai sticky rice and toss, stirring often, until it turns golden yellow and smells like popcorn, about 15 minutes. Let cool. Place in a mortar and pound into a powder, transfer to a bowl and set aside.

In same pan over medium-high heat, add oil and pork and shallot, breaking pork into small pieces, and cooking until no longer pink, about 7 minutes. Remove from heat. Add 1 heaping tablespoon of toasted rice powder, chile flakes, sugar, fish sauce, and lime juice and toss to combine. Add cilantro and green onions and toss to combine. Garnish with basil and add more lime juice, if needed.