kirk

thai Recipes i like

Pan-Seared Prawns in Red Curry Sauce (Choo Chee Goong)

SERVES 4
COOKING TIME: 20 minutes

2 cups of Jasmine rice
5 makrut lime leaves
1 tablespoon finely chopped palm sugar
2 tablespoons olive oil
20 large prawns, peeled and deveined, thawed and patted dry
1 1/4 cups coconut milk
3 tablespoons red curry paste
1 tablespoon fish sauce

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Prepare the 5 makrut lime leaves by removing the tough center stems. Stack the leaves and slice them very thin with a sharp knife. Set aside.

Prepare the 1 tablespoon finely chopped palm sugar. Set aside.

Heat a large skillet over high heat and add the 2 tablespoons of olive oil. Once the oil is hot, arrange the 20 large prawns in a single even layer. Cook without moving them until browned on the underside and about two-thirds cooked through, about 2 minutes. Flip and cook the other side just until fully cooked. Remove the prawns from the pan and set aside.

Using the same skillet, reduce the heat to medium. Add 1/4 cup of the coconut milk and bring to a gentle simmer. Stir in the 3 tablespoons of red curry paste and cook, stirring frequently, for about 2 minutes, until the mixture becomes very thick and fragrant, with oil beginning to separate from the paste.

Add the remaining 1 cup coconut milk, the sliced makrut lime leaves, and 1 tablespoon of palm sugar. Stir well and simmer gently for about 3 minutes.

Return the prawns to the pan and toss to coat in the sauce. Cook for about 1 minute, just until heated through.

Season with fish sauce, starting with 1 tablespoons and adding more to taste if needed. Serve immediately with jasmine rice.

Quick Yellow Curry with Beef (Gaeng Garee Neua)

SERVES 4
COOKING TIME: 45 minutes

2 cups of Jasmine rice
1 1/2 pounds chuck top blade steak or similar
1 teaspoon table salt
6 tablespoons yellow curry paste
2 cups coconut milk
1 1/2 tablespoons finely chopped palm sugar
1 tablespoons fish sauce
1 tablespoon tamarind paste
10 ounces waxy potatoes, cut into 1 1/2-inch chunks
1/2 medium yellow onion, julienned
3/4 cup halved cherry tomatoes

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Slice the 1 1/2 pounds chuck top blade steak across the grain into thin 1/8-inch slices. Place the beef in a medium pot and add enough water to fully cover it. Stir in 1 teaspoon table salt and 1 tablespoon of the curry paste (of the 6 tablespoons). Bring to a gentle simmer over high heat, then reduce the heat to low. Simmer for 20 to 25 minutes, or until the beef is fork-tender, skimming off any foam or impurities that rise to the surface.

Meanwhile, prepare the curry sauce. In a separate medium pot over medium-high heat, bring 3/4 cup of the coconut milk (of the 2 cups) to a boil. Add the remaining 5 tablespoons curry paste and stir well to combine. Reduce the heat to medium and cook, stirring frequently, until the mixture becomes very thick and fragrant and the coconut oil begins to separate from the paste, about 5 minutes.

Stir in the remaining 1 1/4 cups coconut milk, 1 1/2 tablespoons finely chopped palm sugar, 1 tablespoons fish sauce, and 1 tablespoon tamarind paste. Bring the sauce back to a gentle boil.

Add the 10 ounces waxy potatoes and 1/2 medium yellow onion, then simmer for about 5 minutes. The potatoes should be partially cooked but still firm. Remove the pot from the heat while the beef finishes cooking.

Once the beef is tender, use a slotted spoon to transfer it directly into the curry sauce. Add enough of the beef cooking liquid to barely cover the ingredients and create a rich, spoonable consistency. Taste and adjust the seasoning with additional fish sauce, tamarind paste, or palm sugar as needed for balance.

Return the curry to medium heat and simmer for 5 to 10 minutes more, until the potatoes are fully tender and the flavors have melded together.

Stir in 3/4 cup halved cherry tomatoes, turn off the heat, and let them soften gently in the residual heat for 1 to 2 minutes.

Serve immediately with jasmine rice.

Green Curry Chicken with Winter Melon (Gaeng Kiew Waan Gai Sai Fak)

SERVES 4
COOKING TIME: 30 minutes

1 3/4 cups coconut milk
4 tablespoons green curry paste
1 pound boneless, skinless chicken thighs, cut in bite-sized strips
1 cup unsalted or low-sodium chicken stock
12 ounces winter melon, peeled and cut in 1 1/2-inch cubes
7 makrut lime leaves
1 tablespoon finely chopped palm sugar
1/2 red bell pepper, julienned
1 tablespoons fish sauce
1 1/2 cups Thai basil leaves
Jasmine rice, for serving

Prepare and start the 2 cups of jasmine rice in the rice cooker.

In a medium pot over medium heat, add 3/4 cup of the coconut milk and cook, stirring occasionally, until reduced and very thick, about 5 minutes.

Add 4 tablespoons green curry paste and cook, stirring frequently, for 2–3 minutes, until the paste becomes intensely fragrant and the coconut oil begins to separate from the mixture.

Add the 1 pound boneless, skinless cut chicken thighs and stir well to coat them evenly in the curry paste. Pour in the remaining 1 cup coconut milk and 1 cup unsalted or low-sodium chicken stock, then add the chopped 12 ounces winter melon.

Bruise the 7 makrut lime leaves by twisting or gently crushing them in your hands to release their aroma. Tear the leaves into large pieces, discarding any tough center stems, and add them to the pot along with the 1 tablespoon finely chopped palm sugar.

Bring the curry to a gentle simmer and cook for about 15 minutes, or until the chicken is fork-tender and the winter melon is translucent and softened.

Stir in the julienned 1⁄2 red bell pepper and cook for 2 minutes, just until slightly softened but still vibrant.

Taste the curry and season with 1 tablespoons fish sauce as needed.

Turn off the heat and stir in the 1 1/2 cups Thai basil leaves until just wilted. Serve hot with jasmine rice.

Instant Pot Massaman Curry Chicken (Gaeng Massaman Gai)

SERVES 4
COOKING TIME: 45 minutes

2 cups of Jasmine rice
2 cups coconut milk
6 tablespoons massaman curry paste
3 tablespoons finely chopped palm sugar
2 tablespoons tamarind paste
1 tablespoon fish sauce
2 pounds chicken thighs, bone-in, skin-on
11 ounces waxy potatoes, cut in 1-inch chunks
1/2 large yellow onion, cut in 1/2-inch strips
1/4 cup unsalted roasted peanuts

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Place 1/2 cup coconut milk (of the 2 cups) in an Instant Pot, and bring to a boil on the medium sauté mode.

Add 6 tablespoons massaman curry paste and stir to mix well, and let the mixture thicken, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, about 5 minutes.

Add the remaining 1 1/2 cups of coconut milk and stir to mix, scraping the bottom to make sure no curry paste is stuck. Add the 3 tablespoons finely chopped palm sugar, 2 tablespoons tamarind paste, and 1 tablespoon fish sauce. Stir to mix well, then taste the sauce and add more fish sauce as needed.

Add the 2 pounds chicken thighs and cook it under high pressure for 5 minutes. Allow the Instant Pot to naturally release for 10 minutes before releasing the remaining pressure.

Add the 11 ounces of cut waxy potatoes, 1/2 large chopped yellow onion, and 1/4 cup unsalted roasted peanuts; if there is not enough liquid to keep the potatoes and onions barely submerged, top it up with more coconut milk. Cook the potatoes on the medium sauté mode, for about 10 minutes, until they are fully cooked.

Taste and adjust the seasoning with more fish sauce or tamarind paste as needed. Serve with jasmine rice.

Pineapple & Shrimp Red Curry (Gaeng Kua Subparod Goong)

SERVES 4
COOKING TIME: 45 minutes

2 cups of Jasmine rice
2 tablespoons dried shrimp
1 3/4 cups chopped fresh pineapple
1 1/2 cups coconut milk
4 tablespoons red curry paste
1/2 cup water
8 makrut lime leaves
1 tablespoon fish sauce
2 teaspoons finely chopped palm sugar
1 tablespoons tamarind paste
1/2 red bell pepper, julienned
1 pound extra-large shrimp

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Finely chop the 2 tablespoons dried shrimp.

Place the 1 3/4 cups chopped fresh pineapple in a bowl and squeeze them with your hands so they give up some of their juice. You want them to have room to absorb the curry sauce. Leave both the juice and the pineapple in the bowl.

In a medium pot, bring 1/2 cup coconut milk (of 1 1/2 cups) to a boil over medium heat, then add the 4 tablespoons red curry paste and stir to mix. Cook, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, about 5 minutes. If the paste sticks to the pot, deglaze with a bit of coconut milk.

Add the remaining 1 cup of coconut milk, 1/2 cup water, the 2 tablespoons dried shrimp and the 1 3/4 cups chopped fresh pineapple and all the juice you squeezed out. Twist the 8 makrut lime leaves to bruise them and release their aroma before tearing them into big chunks and adding to the pot, discarding any big center stems. Simmer on low heat for 5 minutes.

Add 1 tablespoon fish sauce, 2 teaspoons finely chopped palm sugar, and 1 tablespoon tamarind paste. Stir to dissolve the sugar, then taste and adjust the seasoning.

Add the 1/2 julienned red bell pepper and cook for 1 minute. Then add the 1 pound extra-large shrimp and cook for 1 minute, or just until they are done. Turn off the heat and do a final taste. Serve with 2 cups of Jasmine rice.

Panang Curry Chicken (Panang Gai)

SERVES 4
COOKING TIME: 20 minutes

2 cups of Jasmine rice
1 pound boneless, skinless chicken breasts, cut in ½-inch thick strips
2 tablespoons water
2 teaspoons fish sauce
1/2 teaspoon granulated sugar
1 1/2 cups coconut milk, divided
4 tablespoons panang curry paste
10 makrut lime leaves (7 roughly torn, 3 finely julienned)
2 tablespoons finely chopped palm sugar
1 teaspoons fish sauce
1/2 medium red bell pepper, julienned

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Marinate the chicken by combining cut 1/2-inch thick strips of 1 pound boneless skinless chicken breasts, 2 tablespoons water, 2 teaspoons fish sauce, and 1/2 teaspoon granulated sugar in a bowl and mix well. Let it sit at room temperature for 15 minutes.

Bring 3/4 cup coconut milk (of the 1 1/2 cups) to a boil in a wok or large skillet over medium-high heat. Stir in 4 tablespoons panang curry paste, then turn the heat down to medium and stir constantly until the mixture is very thick, 5 minutes.

Add the 7 roughly torn makrut lime leaves, 2 tablespoons finely chopped palm sugar, 1 teaspoons fish sauce and cook for about 1 minute, until the sugar is dissolved.

Add the 1 pound chicken strips and toss with the curry paste. Once the chicken is halfway cooked, about 1 minute, add the remaining 3/4 cup coconut milk and stir for another minute or just until the chicken is fully cooked.

Stir in most of the julienned 1/2 medium red bell peppers, and turn off the heat, allowing them to soften just slightly in the residual heat. Taste and adjust the seasoning with the remaining fish sauce and sugar as needed.

Garnish with the 3 finely julienned makrut lime leaves, the remaining bell peppers, and a splash of coconut milk. Serve with 2 cups of Jasmine rice.

Ginger Soy Chicken (Gai Kem)

SERVES 4
COOKING TIME: 25 minutes

2 cups of jasmine rice
1 pound boneless, skinless chicken thighs
1 1/2 tablespoons soy sauce
1 tablespoon Thai seasoning sauce
1/4 teaspoon black peppercorns
5 cloves garlic
2 tablespoon chopped ginger, plus extra julienned for garnish
3 tablespoons neutral oil
1 1/2 tablespoons finely chopped palm sugar, packed
1 teaspoon black soy sauce
6 sprigs cilantro, chopped, plus extra for garnish

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Cut the 1 pound boneless, skinless chicken thighs crosswise into bite-sized, 1/2-inch thick strips and place in a mixing bowl. Add 1 1/2 tablespoons soy sauce and 1 tablespoon Thai seasoning sauce, and mix well; marinate for 30 minutes at room temperature, or cover and refrigerate for up to 1 day.

Using a mortar and pestle, pound 1/4 teaspoon black peppercorns until fine, then add 5 cloves garlic and 2 tablespoon chopped ginger and pound into a rough paste.

Place a wok or large skillet over high heat and add 3 tablespoons neutral oil. Once the oil is very hot, add the chicken and spread it out in one layer. Let the chicken cook without stirring for 2 to 3 minutes, until the underside has developed some browning and the chicken is at least halfway cooked. Toss the chicken, and stir-fry until it’s fully cooked. Turn off the heat and remove the chicken from the pan, leaving behind all the juices.

With the heat still off, add the garlic-ginger paste to the wok, then turn the heat to medium and sauté for 3 minutes, until all the chicken juices have dried up and the garlic starts to turn golden.

Put the chicken back in, add the 1 1/2 tablespoons finely chopped palm sugar, and turn the heat up to high. Toss constantly until the sugar is dissolved.

Add 1 teaspoon black soy sauce, 1/4 teaspoon at a time until the desired color is reached. Turn off the heat, then taste and adjust the seasoning with more soy sauce or sugar as needed.

Toss in the chopped 6 sprigs cilantro and plate the stir-fry, garnishing with more cilantro. Serve with cooked jasmine rice and a side of vegetables.

Garlic Pepper Chicken (Gai Pad Gratiem Priktai)

SERVES 4
COOKING TIME: 25 minutes

2 cups of jasmine rice
1 pound boneless, skinless chicken thighs, chopped
1 tablespoon water
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons fish sauce
1 1/2 teaspoons granulated sugar
1/2 teaspoon black pepper
3 tablespoons neutral oil
6 cloves garlic, chopped
1/4 teaspoon black soy sauce, plus more as needed
8 cilantro sprigs, chopped, plus extra for garnish
Side of cooked vegetables as a side

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Slice the 1 pound boneless, skinless chicken thighs into 1/2-inch thick strips.

Place the chicken in a mixing bowl and add 1 tablespoon water, 1 tablespoon oyster sauce, 2 teaspoons soy sauce, 2 teaspoons fish sauce, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon black pepper. Marinate for at least 30 minutes at room temperature.

While the chicken marinates, fry the garlic. Place a small pot on medium-low heat, then add 3 tablespoons neutral oil and wait for it be at full heat. Add the 6 chopped garlic cloves then turn the heat down to low. Fry gently, stirring frequently, until the garlic is golden but not browned, about 5 minutes. Strain the garlic through a metal sieve, reserving the garlic oil.

Place a wok over high heat and add the garlic oil. Once the oil is very hot, add the chicken and spread it into one layer, letting it sear without moving it until starting to brown on the underside and at least halfway cooked, about 2 minutes. Toss the chicken and stir-fry until fully cooked.

Add 1/4 teaspoon black soy sauce, 1/4 teaspoon at a time until the desired color is reached.

Turn off the heat, then toss in half of the fried garlic and most of the chopped cilantro sprigs.

Plate and top with the remaining fried garlic and more cilantro, if desired.

Serve with cooked jasmine rice and a side of cooked vegetables.

Pork Shoulder Red Curry Stir-Fry (Pad Ped Moo)

SERVES 4
COOKING TIME: 20 minutes

2 cups of Jasmine rice
1 pound pork shoulder
1 tablespoon fish sauce
2 tablespoons neutral oil
3 tablespoons red curry paste
1/2 cup coconut milk
1 tablespoon finely chopped palm sugar, packed
6 makrut lime leaves
2 cups diced firm vegetables of your choice
1 cup Thai basil leaves, loosely packed

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Slice 1 pound pork shoulder into thin pieces and place in a small mixing bowl. Add 1 tablespoon fish sauce and mix well to coat.

Place a wok over high heat and add 2 tablespoons neutral oil. Once the oil is very hot, add the slice pork shoulder and spread into a single layer as much as you can, working in batches if needed. Cook the pork without stirring for 1 to 2 minutes, until the underside has browned a bit and the pork is at least halfway cooked. Then stir the pork for about 15 seconds, just until the exterior is no longer raw.

Immediately turn off the heat and remove the pork from the pan, leaving behind all the juices. (Do not worry about cooking the pork through at this stage. It will cook through by the end.) With the heat still off, add 3 tablespoons red curry paste and stir to mix it with the oil. Turn the heat to medium-low and sauté the paste for about 2 minutes.

Add 1/2 cup coconut milk and 1 tablespoon finely chopped palm sugar, then twist the 6 makrut lime leaves to bruise them and release their aroma before tearing them into big chunks and adding to the pan, discarding any big center stems. Stir to mix with the sauce.

Turn the heat up to high and add 2 cups diced firm vegetables; cook until the veggies are 90% done to your liking.

Add the pork back in, along with any collected juices, and toss for about 30 seconds to heat through. Turn off the heat, then add 1 cup Thai basil leaves and toss just until wilted.

Taste and add more fish sauce as needed.

Serve immediately with jasmine rice.

No-Fry Sweet & Sour Pork (Moo Pad Priew Waan)

SERVES 4
COOKING TIME: 20 minutes

2 cups of Jasmine rice
12 ounces pork tenderloin
2 teaspoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons white vinegar
2 tablespoons oyster sauce
2 tablespoons sriracha-style hot sauce
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 tablespoons neutral oil
5 cloves garlic, chopped
1/2 medium onion, cut in 1/3-inch strips
1 1/2 cups sliced Japanese cucumber
1 cup diced fresh pineapple
1 cup julienned red bell pepper
1/2 cup unsalted roasted cashews, plus extra for garnish
2 green onions, chopped

Prepare and start the 2 cups of jasmine rice in the rice cooker.

Cut 12 ounces pork tenderloin into 1/3-inch slices and place them in a small mixing bowl. Add the 2 teaspoons soy sauce and mix well to coat.

Make the sweet and sour sauce by combining 2 tablespoons packed brown sugar, 2 tablespoons white vinegar, 2 tablespoons oyster sauce, 2 tablespoons sriracha-style hot sauce, 1 tablespoon soy sauce, 2 teaspoons toasted sesame oil in a small bowl; stir until the sugar is mostly dissolved.

Place a wok on high heat and add 2 tablespoons neutral oil. Once it’s very hot, add the pork slices and spread it out into one layer. Let the pork cook without moving it until browned on the underside, 1 to 2 minutes. Toss and stir for about 30 seconds, or just until most of the exterior looks cooked; don’t worry about the inside being done at this point. Place the pork in a bowl, leaving behind any oil and juices.

In the same wok on medium heat, add a little more oil if needed, then add 5 cloves chopped garlic and sliced 1/2 medium onion and stir until the garlic starts to turn golden.

Turn the heat up to high and add 1 1/2 cups sliced Japanese cucumber, 1 cup diced fresh pineapple, 1 cup julienned red bell pepper, and sweet and sour sauce. Toss for about 2 minutes.

Add the pork back in and stir for 30 seconds, just until heated through. Be careful not to overcook the pork, as lean meat like tenderloin becomes dry quickly. Turn off the heat and stir in 1/2 cup unsalted roasted cashews and 2 chopped green onions.

Plate and top with more cashews and green onions, if you like. Serve with 2 cups of cooked jasmine rice.