Tastes of Thailand

It has been way too long since my last post! I have quite a back log of delicious recipes that need to get on here. I will start with a little party we threw a few months ago. We love a good themed meal so it was Thai Night at our place.  The party really escalated and not a morsel of food was left.  Even the leftovers were sought out from the fridge. These dishes are from my step dad Graham who won me over with these recipes. If you like Thai food you will LOVE these three dishes.  We make home made Tamarind paste a few days ahead of time (I think it tastes better when you do this ahead) and it lasts a few weeks if covered in a fridge.  Thai food is to be served fresh and hot so everything will be on the stove together and directly onto everyones plates.

menu

Shrimp with Chili Tamarind Paste 

Yellow Curry

Spicy Green Bean

Shrimp with Chili Tamarind Paste

1/2 lb fresh tiger shrimp, shell and devein

3 heaping Tbsp chili tamarind paste (recipe to follow)

2 cloves garlic, minced

2 Tbsp oil

1 Tbsp fish sauce

Heat oil in wok or heavy frying pan, add garlic and stir fry for 30 secs.  Add chili tamarind paste and stir fry for 30 sec more.  Add shrimp and fish sauce and stir fry shrimp until cooked (pink), no more than 2 mins.  Serve immediately.

Home-made Chili Tamarind Paste

1 oz tamarind pulp (found at the asian markets)

8-10 red chili peppers

1/3 cup sliced garlic

1 cup sliced shallots or red onion

1/2 cup dried shrimp (optional, also found in freezer section of asian markets)

3-4 Tbsp tamarind SAUCE (found at asian market)

plus combine 3 tsp coconut palm sugar (asian market) and Tbsp fish sauce

1/4 cup of oil

Fry garlic until brown, remove

Fry shallots until brown, remove

Fry chilies 1 mins, remove

add oil, shrimp (optional) and food process these until smooth

put in a saucepan and heat, then add sugar and fish sauce 

cook until the paste darkens

let cool and store in the fridge

Yellow Curry

1 can coconut milk

1 Tbsp fish sauce

1-2 Tbsp yellow curry paste (found at asian market)

1 large potato, peeled and cut in 1/2 inch chunks

1 boneless skinless chicken breast, cut in 1/2 inch chunks

1 small onion, diced

Heat coconut milk in saucepan until it begins to steam, then add fish sauce and curry paste, stir until combined.  Add potato and onion, bring to a boil, then reduce heat to medium and cook, stirring occasionally for 5 mins or until potato starts to soften.  Increase heat and add chicken and bring to boil again.  Reduce heat and cook, stirring occasionally for 3-4 mins, or until chicken is cooked.  Remove from heat and serve!

Spicy Green Beans

2 Tbsp oil

1 Tbsp red curry paste (found at asian market)

1/2 lb pork tenderloin, cut into THIN bite sized pieces

6 lime leaves (found in freezer section of asian market)

1 cup long green beans

1 tsp sugar

1 Tbsp fish sauce

1/3 cup water

Tear lime leaves into 3-4 pieces, cut beans into 2 inch segments.

In heavy saucepan, heat oil over medium and fry curry paste for 1 min, stirring.  Add pork and lime leaves and stir fry till pork begins to turn colour, about 2 mins.  Add green beans, sugar, fish sauce, and water and stir to combine.  Reduce heat, and cook COVERED, stirring occasionally for 4-5 mins till beans are soft. WATCH that it doesn't dry out, add more water if needed.

These can all be served with some yummy rice. You can also have a few lime wedges and crushed peanuts to garnish. Hope you enjoy!!!