Thai Delight

Since my trip back from Thailand in June, Thai cuisine was off and far off the menu for eating out, homemade meals, literally in any way or form of consumption. Every meal while we were in Thailand was curry, curry, and more curry. I couldn’t even spit out the word “Thai”. Seriously, NO is NO! My stomach was sick to the core of coconut milk and spiciness. Don’t get me wrong. Thai food in Thailand was scrumptious. They cooked with fresh ingredients. The curries were so flavorful. It’s because the curries were made fresh each day. Fresh coconut milk and juice were creamy and refreshing. A group of friends, Walt and I even took a cooking class in Chiang Mai. It was one of the most memorial adventures from the trip. The teacher was nice. We got to visit the farmer’s market to pick out the ingredients. Some friends, for the first time in their lives, tried fresh durians. That is something that you should try to, at least, once in your life.

We learned how to make fresh curry and different types of curries. We cooked our own dishes of soup, noodle, and curry. Up till that time, I didn’t realize how easy making Thai food could be.

As time goes by, it has already been 3 months since the trip. Time had heal my sickness. Craving has started to take over my appetite. I am ready, again, for some Thai cuisine.

Galangal, kaffir lime and leaves, sweet basil, and lemongrass are basic ingredients in Thai dishes. Thai dishes often used galangal, Thai ginger, that is larger and lighter colored than ginger. It is always used in curry paste and soup as spice. Kaffir lime is similar to lime except its skin is wrinkly. Its juice and leaves are added flavor to tom yum soup and curry paste. Sweet basil is essential ingredient in all homes of Thai. It has a flowery but pungent scent. It is used in all Thai dishes. Lemongrass stem is pounded to use in soup and curry paste. Sometimes the base leaves and bud are chopped to add flavors to many dishes too. These ingredients are common in most Asian supermarkets.

Tom Yum Soup
Serving: 6
20 – 25 small prawns
1 tbsp sliced lemon grass
2 kaffir lime leaves
4 fresh chili smashed or pounded
1 inch galangal sliced
2 tbsp lime juice
1 tbsp fish sauce
1/2 onion in quarters
3 tomatoes in quarters
6 – 8 mushrooms
2 cups of chicken stock
4 cups of water
1 tbsp chili paste
a pinch of sugar

1. Add water, chicken stock, kaffir lime leaves, lemongrass, galangal and chilies in a pot on high heat.
2. Approximately after 15 minutes, until you could smell the herbs from the pot and boiled, add tomatoes, onion and mushroom. Cook for another 15 minutes on high heat.
3. Turn the heat down to medium, add the shrimps, fish sauce, sugar, chili paste, lemon juice. Simmer for 15 minutes.
4. Taste and add fish sauce, sugar, or lemon juice per your preference.

Penang Chicken Curry
Serving: 6
1/2 pound chicken breast sliced
1 tbsp penang curry paste
2 large green or yellow peppers
5 Thai eggplants
1 cup coconut cream
1/2 cup water
1 tbsp fish sauce
2 – 3 tbsp sugar
2 tbsp cooking oil
2 kaffir lime leaves
sweet basil leaves for garnish

1. Add cooking oil and half of the coconut cream in frying pan on low heat. Add penang curry paste and bring it to a simmer. Stir occasionally for 1 – 2 minutes.
2. Add some water to avoid the burning from the cream and paste.
3. Add chicken and stir till chicken is cook
4. Turn heat to high. Add the other half of coconut cream, fish sauce, and sugar.
5. Add eggplants, peppers, and kaffir lime leaves. Stir once or twice until vegetables are cooked.
Serve on a plate and garnish with sweet basil leaves.

Fried Rice
Serving: 6
1/2 pound chicken breast sliced
2 tbsp cooking oil
1 carrot chopped in squares
1/3 bag of frozen peas
2 eggs beaten
3 cloves of garlic minced
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp light soy sauce
1 tsp dark soy sauce
2 cups of cooked rice
2 tbsp water
Sweet basil leaves
Fresh ground peppers

1. Mix the water, fish sauce, oyster sauce, soy sauces, sugar together in a bowl. Set aside.
2. Heat a pan with cooking oil and add garlic in medium high heat. Fry till golden brown. Add carrots. Cook for 5 minutes. Add chicken and peas till all cooked. Push to one side of the pan.
3. Add beaten eggs to the pan and keep stirring until is done. Mix in with the other ingredients in the pan.
4. Add the sauce mixture to the pan. Turn heat to medium. Let it simmer for 3 minutes with a lid.
5. Add cooked rice to the pan and turn. Keep stirring until everything is well mixed and sauce blended into the rice
6. Sprinkle basil leaves and fresh ground peppers and serve.

Hope you will be craving some Thai food after reading this post. And heading to Denver for my marathon tomorrow. See you in a week!

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2 Responses to Thai Delight

  1. Chef Doru says:

    Wow! everything look so good. I will definitely try three of them shortly.

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