Thai

Spicy Shrimp Salad

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

4
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Menu for the week of Mar 8

Mon: Indian takeout
Tue: Tamarind Steak w/ white rice, bok choi
Wed: Lao Crispy Rice Salad w/ chinese sausage
Thus: Herb Salad w/ beef
Fri: potstickers w/ all the leftovers...

Crispy Rice Lao Salad

Thai Tacos

Rough recipe:

Corn tortillas (~3 ea)
Shrimp, peeled

For taco fixings:
peanut sauce
diced mango
Sriracha
carrot/radish/pepper slaw

Pan fry shrimp wih salt, pepper, garlic powder and a dash of cayenne

Thai Tacos
4
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Menu for the week of Nov 2

Pumpkin Curry

  • 2 lbs pumpkin
  • 14oz (1 package) Firm tofu, optional
  • 4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
  • 3-5 tablespoons Vegetarian Red Curry Paste
  • 8 kaffir lime leaves
  • 2 chili peppers (fresh red thai, or 1 jalapeno)
  • 2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
  • 1 tablespoon salt
  • 3 sprigs Thai basil

We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

Pumpkin Curry
2.5
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Beef Satay

Courtesy of Cook's Illustrated. Easy and delicious!

Beef
2 Tbsp vegetable oil
2 Tbsp packed dark brown sugar
1 Tbsp fish sauce
1 (1.5-1.75 lb) hangar or flank steak, cut against the grain into pieces that are approximately 4"x2"x1/4"

Basting Sauce
3/4 cup coconut milk
3 Tbsp packed dark brown sugar
3 Tbsp fish sauce
2 Tbsp vegetable oil
3 shallots, minced
2 stalks lemongrass, trimmed to bottom 6 inches and minced
2 Tbsp grated fresh ginger
1.5 tsp ground coriander

Beef Satay Skewers
3
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Lemongrass Chicken with Black Rice and Garlicky Bok Choy

From Bon Appetit 2014 Food Lover's Cleanse

Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

Lemongrass Chicken
2.5
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Coconut Sticky Rice with Mango

While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

Serves 2-4

1/2 cup uncooked sticky rice, cooked
1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
1/4 cup or less sugar, to taste

Mango Sticky Rice
4
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Herb Salad with Thai Beef or Chinese Sweet Sausage

Adapted from Cook's Illustrated.

This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

3 tablespoons lime juice (from 2 limes)
2 tablespoons fish sauce (sub soy sauce)
½ teaspoon sugar
2 shallots, diced
1½ cups fresh mint leaves, chopped
1½ cups fresh cilantro leaves, chopped
1 birds eye chili, stemmed and finely chopped
1 seedless English cucumber, diced
1 tablespoon white rice (optional)

Thai Beef Salad
4
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Thai Iced Tea

If you've ever been to Thailand (or really, ever eaten in a Thai restaurant), you've had Thai iced tea. And you know it is delicious. And you know it's great with spicy foods... or other foods... or as dessert... or just because.

Bon Appetit now tells us how to make it. I repeat the recipe twice in two different proportions because, frankly, it's dangerous to have 8 servings of Thai iced tea around the house.

For 8 servings:
10 star anise pods
2 tablespoons sugar
1 vanilla bean
15 tea bags

Thai Iced Tea
4
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