Thai Vegetable Curry

RECIPE

Green curry paste can be pretty fiery. If that's appealing to you, lay it on! If not, use just a little, or try red or yellow curry paste instead. These are somewhat milder--though in no way bland--and they're becoming more and more available in the Asian section of supermarkets. Serve the curry with steamed jasmine or regular white rice.

Yield
4

Ingredients
1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 to 1 1/2 teaspoons Thai green curry paste
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup canned low-sodium chicken broth or homemade stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1/3 cup drained canned bamboo shoots, halved
1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomato, chopped
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves

Preparation
1. In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.

2. Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.

3. Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

Variations
Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.

Wine Recommendation: An off-dry gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.

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Thai Chicken with Basil

RECIPE

An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious,and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do.

Yield
4

Ingredients
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves

Preparation
1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

2. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

Wine Recommendation: Look for a rich but dry white wine, such as a pinot gris from the Alsace region in France.

Notes: Asian fish sauce is available at Asian markets and many supermarkets.

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Thai Pork Salad

RECIPE

Yield
6 servings

Ingredients
1 pound lean boneless pork chops
Vegetable cooking spray
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 green onions, finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon ground red pepper
1/2 cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 cup rice wine vinegar
2 tablespoons lite soy sauce
1 tablespoon olive oil
1 (16-ounce) package broccoli slaw mix
1 large cucumber, peeled and sliced
Hot cooked basmati rice (optional)
Garnish: fresh cilantro sprigs

Preparation
Process pork in a food processor until coarsely chopped.

Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.

Combine pork, cilantro, and next 7 ingredients.

Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice. Garnish, if desired.

Note: Fish sauce is found in Asian markets and large supermarkets.

Nutritional Information
Calories:218 (49% from fat)
Fat:11.8g (sat 3.3g,mono 5.8g,poly 1.6g)
Protein:20g
Carbohydrate:9g
Fiber:2.6g
Cholesterol:57mg
Iron:1.8mg
Sodium:220mg
Calcium:62mg

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Thai recipes introduction

Like other Southeast Asian countries, Thai food prides itself on ingredients that hit the taste in full force. A mixture of sour, spicy, salty, and sweet flavors are blended together to create fragrant dishes many enjoy.

You can learn how to cook Thai food by yourself from many popular Thai recipes in our blog. Just do it and enjoy the great taste now!

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