Recipes

CURRIES
Gang Nuea Fukktong - Red curry beef with pumpkin

You may use pork, beef, chicken, or diced tofu.

1 cup of meat/protein, sliced thin

2 cups coconut milk

1 cups of pumpkin, peeled and diced

1 T of red curry paste – add to your liking

2 chili cut lengthwise

Sweet basil

2 T fish sauce

½ cup water

3 garlic cloves, minced

1 T sugar

2 T fish sauce

2 T vegetable oil

Method

In a sauce pan heat over low heat with some olive oil. Add garlic, stir until aromatic. Add red curry paste, stir for 3 minutes. Add sliced meat/protein and fish sauce. Stir well. Add coconut milk and water and stir until well mixed. Add pumpkin, cover and simmer 10-25 minutes, or until pumpkin is tender.  Add chilies and sweet basil, remove from stove. Serve with rice.

Note* Instead of pumpkin you can used different vegetables such as carrots, bell pepper, straw mushrooms or bamboo shoots.

Massaman curry with chicken – Kaeng Massaman Kai 

(4 servings)

2 T vegetable oil

1 lbs chicken

3 T Massaman curry paste

2 ½ C coconut milk

10 pearl onions, peeled and cooked

5 oz peeled potatoes, quartered

2 tsp roasted peanuts

3 bay leaves

4 cardamon seeds

1 cinnamon stick, roasted

3-4 T sugar

2 T tamarind paste or pulp juice

2 T lime juice

3 T fish sauce

Method

Cut chicken into bite size pieces, boil in coconut milk til done. Remove from heat. In separate pot heat oil and curry paste until fragrant – don’t burn. Add some of the coconut milk from the cooked chicken to form a thick sauce.  Spoon the chicken into the curry and add enough coconut milk to cover the chicken.  Add peanuts and bring to boil. Season curry with sugar, tamarind paste, lime juice, and fish sauce.  Bring curry back to a boil and simmer until the chicken is tender.  Add potato, cooked pearl onions, bay leaf, cardamom, and cinnamon stick. Simmer for 5 minutes.

PAD THAI

Pad Thai – Thai Style Noodle Stir-fry

8 large garlic cloves, peeled and minced

3 eggs, lightly beaten

1 large lime, 6 wedges

1/3 c roasted peanuts, chopped

1 bunch of scallions, thinly sliced crosswise

1/3 c golden brown sugar

1/3 c peanut oil

1 lb shrimp or meat of your choice

¼ c white vinegar

½ bunch of cilantro leaves, chopped

¾ lbs pork tenderloin, 1” long strips

2 C bean sprouts

1 tsp red pepper flakes

¼ c fish sauce

1 ½ lbs flat rice noodles

Method:

Boil water, remove from heat. Add noodles and let soak 10-15 minutes, until tender. Mix vinegar, sugar, salt, fish sauce, and ketchup??. Drain noodles. Place large wok over med-high heat. When hot add oil, heat 15 sec. Add garlic, stir constantly. Add pork and shrimp, stir 1 minute. Add sauce, bring to boil. Add noodles, toss to coat. Cook until most of the sauce is absorbed by the noodles. Make a hole in the center of the wok, add eggs. Add red pepper flakes and scallions. Stir-fry for two minutes.