Category Archives: Thai Inspired
This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….
- 1 cup cilantro, chopped
- 3 garlic cloves, smashed
- 2 medium shallots, chopped
- 1 inch galangal or ginger
- 2 tablespoons lemongrass or zest of 2 limes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons fish sauce
- Juice of one lemon
- 2 teaspoons honey
Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.
- 2 tablespoons coconut oil
- 2 cups cremini mushrooms, sliced
- 3 to 4 heads small bok choy, whites and greens separated and chopped
- 1 can coconut milk
- 3 or 4 kaffir lime leaves, sliced
- ¼ cup cilantro, chopped
Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.
Whenever you can find kumquats- do try this recipe. It is delicious and quite easy to make. I also made eggplant with it- which is very low in carbs.. that is the focus right now. For me, carbs are now something very occasional- once or twice through the week. When I say carbs- I mean pasta, bread, rice or any other grain…
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I am all for making things from scratch but I do like to use all the conveniences I can find at the store. For this recipe I bought packaged, shredded cabbage, carrots and broccoli slaw. It saved me a ton of time and made everything a lot easier.
To complete a well-balanced menu, I was going to make a coleslaw dish with the Thai style burgers and potato salad. The recent Bon Appetit issue had a whole article on tamarind and it’s virtues. I am quite familiar with tamarind as I use it for all different things including using it in drinks, dressings and as a condiment.
They talked about pairing yogurt with tamarind concentrate to make a delicious, tangy dressing. I added my own twist by adding roasted cumin to the creamy dressing which gave the dish a nice nutty flavor. Overall, the dish went well with the burger and the potato salad.
What else do you need? Yes, I know what you are thinking- where is the dessert??? Stay tuned for tomorrow and you will have a great recipe for a dessert as well…
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I originally thought I should cook a steak marinated in Thai style ingredients but I just couldn’t think of making anything else but a burger- I just had to. So, I did a bit of research and came up with this recipe. These burgers are absolutely delicious. I had to make quite a few patties so ended up buying about three pounds of meat. You can cut the recipe in half and make bigger patties- I like to make small, thin ones and so for me a little meat goes a long way. You can also make extra and freeze the patties for another day.
I started with ground turkey, although ground chicken will be delicious as well. I added sweet, savory, spicy and tangy components to the meat including some ground peanuts. Almost like a chicken satay…
I bought brioche rolls for the burgers as they have a bit of sweetness to them which went perfectly well with the spicy, savory patties. For condiments we had sliced tomatoes, onions and some wild arugula.
For the best part of the burger- the mango pineapple chutney- it is a great addition to this dish. The chutney is cooked with shallots, canned pineapple, fresh mangoes, ginger, garlic, and lots of other delicious ingredients. This fresh condiment really took the burgers to a whole new level. I would encourage you to make this chutney with any kind of burgers you end up serving for this holiday.
Overall, the Thai style burgers were a huge success- make these for the fourth of July weekend…
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It is time to talk about fourth of July recipes. I can’t believe it is that time already. It feels like yesterday when we were complaining about the cold and wet weather and couldn’t wait for summer to begin. Well here it is and it is time to plan a delicious yet easy meal for your family and loved ones.
I came upon a Thai theme for this holiday. I find it a lot easier to come up with recipes if I have a central theme established. For this theme, mangoes came to mind. Usually for an appetizer, I like to do a salsa and chips. It is easy and delicious and not too filling. It also goes well with beer, wine and any other mixed drinks you may be serving.
I decided to make a Thai style salsa- what does that mean? Well, you essentially add Thai ingredients including fish sauce, sweet chili sauce, cilantro, lemon juice and you have a Thai style mango salsa! I served it with rice chips I purchased from Trader Joes.
Try it for the upcoming fourth of July holiday….
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