Category Archives: Thai
Our neighbours introduced us to Green Papaya Salad, a favourite Thai salad with crisp vegetables. Alas, no green papayas to be found. Why not Green Mango Salad? The green refers to the unripeness, not the outside colour. Stefano Faita, one of my fav Canadian chefs and CBC personality had published this recipe…great colour! FYI…you could use firm nectarines in place of the mango.
As always, my changes are shown in red.
Green Mango Salad
2 large to 3 small green or under ripe mangoes, julienned
1 carrot, julienned (substitute 3 red radishes)
1/2 red onion, thinly sliced
1 red pepper, thinly sliced
1 cup each mint leaves and Thai basil
1 tbsp. sweet spicy chili sauce
1/4 cup lime juice
2 tbsp. sugar
1 tbsp. fish sauce, or to taste
3 tbsp. vegetable oil
Mint or Thai Basil, for garnish (optional)
Add green mangoes, carrot or radishes, red onion, red pepper, mint, Thai basil and chili sauce to bowl. Toss to combine.
Combine lime juice, sugar, and fish sauce and vegetable oil in small bowl. Stir to combine. Toss with salad. Taste and adjust seasoning to taste. Let stand for 5 to 10 minutes before serving.
Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.
Thai Basil Beef Bowls
Yield: about 4 servings
- 1 1/2 cups jasmine rice or long-grain white rice for serving
- 1 lb. flank steak, sliced against the grain into thin strips
- 1 tsp cornstarch
- 2 Tbsp + 1 tsp vegetable oil
- 1 red bell pepper, cored and seeded, diced into 2-inch strips
- 1/2 large yellow onion, thinly sliced
- 1 1/2 Tbsp minced garlic
- 1 cup matchstick carrots
- 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
- Sesame seeds (optional)
- 3 Tbsp low-sodium soy sauce
- 1 1/2 tsp cornstarch
- 1/3 cup water
- 1 1/2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp packed brown sugar
- 1 Tbsp fresh lime juice
- 1 Tbsp Sambal Oleek, or more to taste (optional)
- Cook rice according to directions listed on package.
- For the sauce:
- In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
- For the beef and veggies:
- Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
- Recipe source: Cooking Classy
Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!
Thai Salmon in Foil
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
- 1/2 cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, optional if you want more heat
- 2 pounds salmon
- 1/4 cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with peanuts and cilantro, if desired.
*Baking time may need to be adjusted depending on the thickness of the salmon.
This delicious recipe brought to you by Damn Delicious
While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.
Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!
The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…
For more about the seasonings and some great recipes go to their site www.maplepepper.ca
If you are unable to find this product, you ,might like this rub recipe from Guy Fieri on Food Network!
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halvedRead more at: http://www.foodnetwork.com/recipes/guy-fieri/salt-and-pepper-spare-ribs-with-romesco-recipe.html?oc=linkback
Thai is undoubtedly one of my favourite foods and this soup is no exception. Hope you will try it and let me know what you think. And..its from Michael Smith, one of my heroes…LOL. (My apologies to Michael for altering the original as shown)
Thai Coconut Curry Soup from Michael Smith
• 2 Chicken breasts (Good old Costco – I used their chicken strips in a bag – two handfuls partially thawed)
• 1 handful Bean sprouts (I substituted frozen broccoli pieces)
• 1 Carrot, shredded
• 1 bunch Cilantro, roots
• 1 bunch Cilantro, leaves
• 1 small knob Ginger, frozen
• 2 Green onions
• 2 stalks Lemon grass or 1 Tablespoon lemongrass paste
• 4 Lime, leaves
• 2 Limes, zest and juice
• 2 cups Chicken broth
• 2 14 ounce cans Premium coconut milk
• 1 heaping tbsp Thai curry paste
• 2 tbsp Fish sauce or less as you prefer
• 1 Sprinkle or two salt or soy sauce
Pasta & Grains
• 1 8 ounce package Rice noodles (Or skip either of these if you don’t want the starch)
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
OPTIONAL – Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
Pachyrhizus erosus, commonly known as jicama or Mexican yam, Mexican turnip, or Mexican water chestnut is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term “yam bean” can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.
Chopped, cubed, sliced into fine sticks, raw or cooked, jicama is versatile and great in stir-fries, salads, slaw, soup, and with other veggies and fruits like oranges, apples, carrots, and onions, as well as meats and seafood. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice.
Our friend Lynda is a great Thai cook, having lived there for many years. This salad is awesome. FYI…yes jicama is available in Canada and the United States.
Thai Jicama Salad
2 green onions finely sliced
1 jicama sliced match sticks (2 to 3 cups)
1 cucumber chunk or match sticks
1 red pepper sliced
1/2 cup cilantro
1/4 cup Thai basil (or any basil)
1/4 cup lime juice
2 tbsp. fish sauce
2 tbsp. soya sauce
2 cloves of garlic minced
2 tsp sugar
1 minced red chili or 1/2 tsp crushed chili flakes
Combine all dressing ingredients and stir to dissolve sugar.
Place all salad ingredients in a bowl. Pour dressing over & toss well.
Great for a potluck…
Stefano Faita is one of my favourite TV chefs. Thai food is also a favourite of mine. This recipe seems a little complicated, but if you prepare everything in advance it is quite fast to cook for your guests.
Stefano’s Ultimate Pad Thai 4 servings
3/4(14-ounce) package flat rice noodles (1/4-inch thick)
4 tbsp. ketchup
3 tbsp. sugar
3 tbsp. lime juice
3 tbsp. fish sauce
1/2 cup vegetable oil
1/2 block extra firm, pressed tofu, diced or about 1 cup diced tofu
20 small to medium shrimp, peeled, deveined and tails removed
2 small chicken breasts, thinly sliced
Salt, to taste
1 heaping tbsp. ginger
1 heaping tbsp. garlic
2 Thai chilies, or to taste, chopped
3/4 cup peanuts, coarsely chopped
3 green onions, sliced on the diagonal
2 handfuls bean sprouts
3 limes, cut into wedges
Large handful cilantro, chopped
Add boiling water to rice noodles. Let soak for about 1 minute. Drain and set aside. Alternatively, let soak in room temperature water until pliable, about 1 hour. (You can soak noodles in cold water and store in fridge 1 day in advance.)
To make sauce: add ketchup, lime juice, sugar, and fish sauce to small bowl. Whisk to combine. Set aside.
Add vegetable oil to wok and heat over medium heat. Fry tofu, until golden, about 1 to 2 minutes. Drain on paper towel. (Note this step can be done 1 day in advance).
Remove 3 tbsp. oil from the wok. Increase heat to high. Add chicken and season with salt. Stir-fry for 1 to 2 minutes. Add shrimp and stir-fry until both chicken and shrimp are just cooked, about 2 minutes. Transfer to plate.
Add shallots, chilies, garlic and ginger and stir-fry until lightly golden, about 30 seconds. Add eggs. Let fry for 1 minute.
Add noodles then sauce. Stir-fry for 1 to 2 minutes.
Add chicken and shrimp back to the wok. Cook until heated through, about 1 to 2 minutes.
Garnish pad Thai with peanuts, green onion, bean sprouts, cilantro and lime wedges.
Yield: 4 servings.
Our friend Lynda spent several years in Thailand with her husband. When she cooks Thai food it is incredible! She has introduced this salad not only to us, but also to many Mexicans who never realized you could use green papayas. Of course, Lynda grows them in her yard…. Might be a little hard to find for our Northern friends…
This is great when served with chicken satay….
Green Papaya Salad
½ pound green papaya shredded in food processor
1 clove garlic
2 to 3 red Chile peppers seeded
1 tomato sliced
1 to 2 tablespoons fish sauce (yeah it smells bad but you don’t notice it when it is used in this recipe)
3 tablespoons lime juice
Lettuce leaves or cabbage squares (optional)
1 lime cut into wedges
Peel and seed the papaya. Grind together garlic and red Chile peppers in a food processor or mortar. Mix together the papaya, tomato, fish sauce and lime juice; add in garlic mixture and toss lightly. Serve with lime wedges and garnish with Chile peppers.
NOTES : Shredded carrots or cucumber can be substituted for the papaya. Thais like theirs with ground peanuts! I agree…
Makes four servings.
|Coconut Chicken Stew – Food and Drink Magazine
BY EMILY RICHARDS
|1 lb (500 g) boneless skinless chicken breasts or thighs
½ tsp (2 mL) ground cumin
½ tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, slivered
1 stalk lemon grass, bruised and cut into 1-inch (2.5-cm) pieces*
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) coconut milk
3 cups (750 mL) baby spinach leaves
2 plum tomatoes, diced
2 tbsp (25 mL) fish or soy sauce
Cooked basmati or Thai jasmine rice*
Lime wedgesShredded coconut
*If you don’t have lemongrass, just had some orange and/or lemon juice to the rice when cooking to get the citrus flavour.
1. Chop chicken into bite-size pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes.
2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden.
3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender.
4. Serve each bowl with basmati rice and lime wedge and some shredded coconut.
This recipe could be a main course if served with a salad, but if you are having a buffet why not put it on the table and let your guests help themselves. In any case put some nice French bread beside it for dipping! As this is THE season, you will not necessarily receive a new recipe EVERY Monday. In sending these a bit early I hope it helps with your holiday planning!
THAI STEAMED MUSSELS
- 2 T vegetable oil
- 2 large sweet onions diced
- 2 cloves garlic chopped
- 1 T fresh grated ginger
- 1 Thai chili, finely chopped
- 3 stalks lemon grass sliced
- 1/2 teaspoon ground coriander
- 1 orange zested and juiced
- 1/2 cup coconut milk
- 3 lb.PEI mussels bearded and scrubbed OR buy a bag already to go…
- 1/4 cup freshly chopped coriander
- salt and pepper
Heat vegetable in wok. Add onion, garlic and ginger and sauté for 3 minutes. Add ginger, chili and lemon grass, crushed coriander and orange zest. Sauté for 5 minutes. Add coconut milk, juices and mussels. Cover and steam over medium heat for 5-7 minutes (more if using frozen mussels). Remove from heat immediately and stir in chopped coriander, salt and pepper.
Frozen mussels will lengthen steaming time.
Serve with crusty bread…the sauce is great for dipping.