Thai

Coconut Shrimp with Mango Salsa

First, I just realized that I uploaded a photo for Friday’s post but never actually inserted it into the post.  Whoops!  Its there now!!

Ok, now on to something new!  This is another Branden dish (someday I have got to get that boy to write his own posts!!) that he made for me for Valentine’s Day.  I’m not sure that this dish is actually a ton healthier than the fried version (mostly because its hanging out in a coconut milk sauce), but oh my goodness does it ever have so much more flavor!

I realized after we scarfed the shrimp down that there’s no shots with the mango salsa.  Oh well, just picture chopped mango and onions peppering the bowl of shrimp.  YUM!

Enjoy!

 

Mango Salsa:

  • 1 mango, peeled and finely diced
  • 3 scallions, sliced
  • 5 basil leaves, julienned
  • 1 lime, juiced
  • Kosher salt
  • Freshly ground black pepper

Coconut Shrimp:

  • 2 jalapenos, sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 inch piece ginger, peeled and grated
  • 2 TBS dark brown sugar
  • 2 TBS soy sauce
  • 1/2 lime, zested
  • 1/4 c. coconut milk
  • Small handful basil leaves, torn
  • 2 TBS vegetable oil
  • 1/2 tsp. salt
  • 15 grinds pepper
  • 1 lb. peeled, deveined shrimp

For the salsa:

Combine all ingredients together in a mixing bowl.  Make up to a day in advance.  Keep covered in the refrigerator.

For the shrimp:

In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt, and pepper.  Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.

Heat a non-stick skillet over high heat.  Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3-4 minutes total.  Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with rice and salsa.

Categories: Appetizers, Recipes, Thai | Tags: , , , | 1 Comment

Shrimp Pad Thai

Confession: A lot of times I sit down to write some posts and have COMPLETE writer’s block  Like, for real writer’s block.  Today’s one of those days.  Its not that this dish wasn’t delicious – I just can’t find anything witty or insightful to say with it.  So all you get is a really good recipe for Pad Thai and a picture to drool over.  That is all.  Hopefully my brain comes back to consciousness for the next post…

Enjoy!

  • 8 ounces uncooked flat rice noodles (pad Thai noodles)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha or chili garlic sauce
  • 3 tablespoons canola oil
  • 1 cup (2-inch) green onion pieces
  • 8 ounces peeled and deveined large shrimp
  • 5 garlic cloves, minced
  • 1 cup fresh bean sprouts
  • 1/2 c. shoe-stringed carrots
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 3 tablespoons thinly sliced fresh basil

Cook noodles according to package directions; drain.

While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.

Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.

Adapted slightly from Cooking Light

Categories: Asian, Entrees, Pasta, Recipes, Thai | Tags: , , , , , | 2 Comments

Thai One on Pizza

As promised, here’s another grilled pizza recipe…I will never get sick of these.  Ever.  I think pizza crust is a blank canvas with seriously endless possibilities for any meal.  That being said, this one’s kind of different and might freak some out, but trust me, it was awesome!  The flavor combination was like no other pizza I’ve ever had but was so reminiscent of the Thai flavors I crave.

Again, Branden said it was so imporant to be prepared here.  And another note, control the spicy factor in this dish with more or less Sriracha.

Enjoy!

  • 1/2 c. peanut butter, ideally natural (we used Jif Natural Creamy)
  • 2 TBS Sriracha sauce
  • 6 TBS unsweetened coconut milk
  • 1/4 tsp. kosher salt, plus more to taste
  • 1 prepared pizza dough, homemade or refrigerated (again, we like Pillsbury’s for on the grill)
  • 1 1/2 c. sliced or shredded chicken (we grilled ours first)
  • 1 ripe mango, peeled, pitted, and cut into matchsticks
  • 3 scallions, sliced thinly on an angle
  • 1 c. grated mozzarella cheese
  • 1/2 c. fresh bean sprouts
  • 12 fresh mint leaves, cut into ribbons
  • 2 TBS dry-roasted peanuts, chopped
  • 1 lime, cut into 4 wedges
  1. In a medium bowl, combine the peanut butter, Sriracha, coconut milk, and salt.  Reserve for topping.
  2. Preheatthe grill, roll out and shape the dough, and grill the first side of the crust until golden.  Flip the crust.
  3. Spread the entire surface with the peanut butter sauce.  Top with the chicken, mango, and scallions.  Sprinkle with cheese.
  4. Finish grilling until the bottom of the crust is golden and the cheese is melted.
  5. Remove from the grill, sprinkle with the bean sprouts, mint, and nuts, and season with sale.  Slice and serve immediately with the lime wedges.

Adapted from Pizza on the Grill by Elizabeth Karmel & Bob Blumer

Categories: Entrees, Recipes, Thai | Tags: , , , , , | 2 Comments

Tilapia with Thai Coconut Curry Sauce

While I’ve been down, Branden and my Mom have been taking turns cooking and its been wonderful because the food has been delicious.  I definitely miss cooking (especially since its the way I de-stress), but it is nice to be taken care of from time to time.

As I’ve mentioned before, Branden and I love Thai food, so I was pretty excited when he presented me with this yummy dinner the other night.  He said this was really simple, but it was definitely worth prepping everything before starting the cooking process because it goes really quick.

This dish would work well with any mild fish (we used catfish because it was the only mild fresh fish we could get ahold of that day that was U.S. caught), chicken, or even shrimp.  Enjoy!

  • 1 teaspoon dark sesame oil, divided
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onions
  • 1 teaspoon curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons chopped fresh cilantro
  • 4 (6-ounce) tilapia fillets (any mild white fish)
  • 3 cups hot cooked basmati rice
  • Lime wedges for serving
  1. Preheat broiler.
  2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
  3. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

 Cooking Light

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Categories: Entrees, Recipes, Thai | Tags: , , , , , | 3 Comments

No more Zucchini: Coconut-Curry Chicken Soup

Before I get to today’s post, I must apologize for my week long hiatus.  I must confess, I went on vaca to Florida with Branden and completely forgot to queue up the blog before I left.  Whoopsie!  Oh well, after all those zucchini recipes, you were probably ready for a break from me anyways (or at least praying I would move on to some new things).  So now that we’re getting on with life, here’s a new recipe for you!

Enter: Coconut-Curry Chicken Soup.  Yummy.  This is an awesome dish that has some great fresh flavors and a tiny bit of a kick (you can obviously control the heat with more or less curry paste and/or crushed red pepper).  This is super filling as well and totally easy for a weeknight meal.  I really like thick and heaty soups, you know, the kind that are less broth and more goodies, and this soup didn’t disappoint at all.  I will definitely be making this again…especially seeing as I was greated back to Ohio by 65° and rain.  Honest to Pete, it was 90+ when I left 5 days earlier – what on earth happened?!?!  I am NOT ready for this yet.  Bring on the Indian Summer…(please?)!!!

  • 4 c. water
  • 3 c. fresh spinach leaves
  • 1 (5 3/4 oz.) pkg. pad Thai noodles
  • 1 TBS canola oil
  • 1/4 c. thinly sliced shallots
  • 3 tsp. red curry paste
  • 1 1/2 tsp. ground curry powder
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. ground coriander
  • 2 garlic cloves, minced
  • 6 c. chicken stock
  • 1 can coconut milk
  • 2 1/2 c. shredded chicken breast (about 1 lb)
  • 1/2 c. chopped green onions
  • 2 TBS granulated sugar
  • 2 TBS fish sauce
  • 1/2 c. chopped fresh cilantro
  • 1/2 tsp. crushed red pepper
  • Lime wedges (for serving)

Bring 4 cups water to a boil in a large saucepan.  Add spinach; cook 30 seconds.  Remove spinach from pan with slotted spoon and place in a large bowl.  Add noodle to pan; cook 3 minutes.  Drain.  Add noodles to spinach in bowl.

Heat canola oil in pan over medium-high heat.  Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly.  Add chicken broth to pan and bring to a boil.  Add chicken and boil until cooked through, about 10 minutes.  Remove chicken from pan and allow to rest a few minutes before shredding.

Add coconut milk to broth; reduce heat and simmer 5 minutes (nows a good time to starting working on that chicken).  Add chicken, onions, sugar, and fish sauce to pan; cook 2 minutes.  Pour chicken mixture over noodle mixture in bowl.  Stir in cilantro and chiles.  Serve with lime wedges.

Adapted from Cooking Light

 

Categories: Recipes, Soup, Thai | Tags: , , , | 3 Comments

Spicy Coconut Shrimp Soup

This was a really yummy soup that I made the other day when it was kind of rainy and chilly outside.  Yes, chilly.  I’m rather upset about it actually, especially since everyone was talking about how it felt like fall.  But I’m not ready for fall!!  I feel like summer just started since it rained and was kind of cold the entire month of May (which was an improvement from April’s definite cold and rain).   While I love fall, I think that mid-August is the most depressing time of the year because I know up here in Ohio, September will be here before we know it,  bringing with it beautiful weather and then October comes even faster and we often see snow.  Ugh, snow.  I really do hate winter (mostly because I won’t see the sun consistently again until June)…sorry, I just had to get that off my chest!  I feel much better now…

So on to the recipe.  This was a delicious soup that is reminiscent of one of my favorite Thai dishes, Red Coconut Curry with Veggies.  YUM!  All the flavors of my my favorite dish were packed into this soup, but about half of the normal fat that comes with it.  If you’re looking for a little extra something, I would also suggest pouring the soup over some hot sticky rice before serving (I didn’t do this, but my mouth is kind of watering thinking about it right now).  To adjust the heat, use more or less curry paste.

Enjoy!

  • 3 1/2 c. chicken stock
  • 1 cup sliced mushrooms (I used wood mushrooms, but shitake would be good too)
  • 1 finely chopped red bell pepper
  • 1 TBS light brown sugar
  • 1 TBS fish sauce
  • 1 tsp grated, peeled fresh ginger
  • 1 TBS red curry paste
  • 1 cup coconut milk (remember my rule here, full fat is always the best!)
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 c. thinly sliced green onions
  • 2 TBS thinly sliced fresh basil
  • 2 TBS fresh lime juice

Combine the first 7 ingredients (through curry paste) in a large saucepan over medium-high heat; bring to a boil.  Cover, reduce heat and simmer 10 minutes.  Stir in coconut milk, cook 2 minutes or until hot.  Add shrimp to pan; cook 3 minutes or until shrimp are done.  Remove pan from heat, stir in onions, basil, and juice.

Adapted from Cooking Light, March 2008

Categories: Asian, Entrees, Recipes, Soup, Thai | Tags: , , , , , | 2 Comments

Green Curry with Bok Choy

I’ve never cooked with tofu before but was curious.  I’ve had it before at Asian restaurants and didn’t mind it so I thought I’d take a stab at it in this Thai dish…it saved me about 100 calories per serving versus chicken, so what did I have to loose?

As for the flavors of this dish?  Awesome.  I will definitely be making this sauce again.  The original recipe called for reduced fat coconut milk, but I know I’ve sworn up and down in other posts that I just can’t do it…I have to use full-fat coconut milk; its just not worth the flavor sacrifice to me (plus, it holds up better as its not near as runny when heated as reduced fat or fat free).  This sauce was simple and really delicious- I think I’m going to use this sauce as a base for my next attempt at recreating Branden and I’s favorite Coconut Chicken Curry from a hole-in-the-wall Middle-Eastern restaurant in Athens, Ohio that we love.  I have been working diligently to try to recreate it over the last year or so with some semi-success…I’ll let you know how this next attempt goes!

Now you’re probably wondering about my thoughts on tofu.  Interesting.  I think next time beside draining it, I may try pan frying it before adding it to the curry.  Reason being is because even though I used extra-firm tofu, I felt it started to fall apart the more I stirred the dish (and even more so as leftovers).  My thought with pan frying it would be that it would kind of form a crust around the pieces that would hold them together…my theory could be totally wrong here, but its worth a shot next time.  I also think this dish would be really yummy with chicken or shrimp as well (another “next time”).

Enjoy!

  • 1/2 c. chopped fresh cilantro
  • 2 TBS chopped, peeled fresh ginger
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 8 garlic cloves, peeled
  • 2 small Serrano chiles, seeded (I couldn’t’ find Serrano (surprise, surprise) so I used 3 jalapenos instead)
  • 2 large shallots, coarsely chopped
  • 4 c. coarsely chopped broccoli florets (about 1 head)
  • 2 c. (1/2 inch thick) slices bok choy
  • 2 tsp. dark sesame oil
  • 4 tsp sugar
  • 1 TBS soy sauce
  • 3/4 tsp. kosher salt
  • 3 kaffir lime leaves (I found some that were dried, similar to bay leaves, since fresh are so hard to find around here.  Not quite the same, but they’re better than nothing.  Look for these at specialty Asian grocers)
  • 1 (13.5 oz.) can coconut milk
  • 1 (14 oz.) pkg water-packed, organic extra firm tofu, drained and cut into 3/4″ cubes
  • 1/4 c. fresh lime juice
  • 2 cups hot, cooked long-grain white rice (I used jasmine)
  • 1/4 c. chopped fresh basil
  • 2 TBS chopped fresh mint
  1. Combine first 7 ingredients in a food processor; process until smooth (may need to add 1/2 c. of water to make smooth).  Set aside
  2. Cook broccoli florets in boiling water in a large dutch oven for 3 minutes or until crisp tender.  Remove broccoli from water with a slotted spoon, drain, and rinse with cold water.  Drain and set aside.
  3. Heat Dutch oven over medium-high heat.  Add oil to pan, swirling to coat.  Add cilantro mixture to pan; saute 1 minute, stirring constantly.  Add sugar and next 4 ingredients (through coconut milk) to pan; bring to a boil.  Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick.  Add broccoli, bok choy, and juice; cook 1 minutes or until heated; tossing to combine.  Discard lime leaves.  Serve over rice and sprinkle with basil and mint.

Adapted from Cooking Light, January 2011

Categories: Asian, Entrees, Recipes, Thai | Tags: , , , , , | 2 Comments

Chicken with Cilantro Rice

Branden and I picked up a Thai cookbook at Kroger several years ago for $5 out of a clearance bin.  We picked out this recipe from the book and honestly have never tried anything else.  This recipe has become one of our favorite Thai dishes to prepare at home and we’ve definitely gotten our $5 back with how many times we’ve made this.

This is one of those dishes that makes my mouth water just thinking about it.  The flavor combination is fantastic- ginger and garlic swimming in coconut milk with red onions, mushrooms, and chicken is just magical.  The Cilantro Rice that the chicken mixture is poured over is incredible, too.  We’ve learned a few lessons over the years about this recipe though…  Most important rule: do NOT substitute reduced fat or fat free coconut milk for the regular variety.  You will without a doubt end up with a runny, less flavorful dish that’s just not worth it.  Second lesson: this dish losses something in the fridge over night, so make sure you don’t leave any leftovers.  We learned the hard way that the flavors all blend together when saved as leftovers and while the dish is not horrible the next day, the flavors were definitely less distinct.

Enjoy!

  • 2 TBS vegetable oil or peanut oil
  • 1 red onion
  • 2 garlic cloves, chopped
  • 1 inch piece fresh ginger, peeled and chopped
  • 1 pound boneless, skinless chicken breast, cut into strips
  • 4 oz. wild mushrooms
  • 1 3/4 c. canned coconut milk
  • 2 TBS soy sauce
  • 1 TBS fish sauce

Cilantro Rice

  • 1 TBS vegetable or peanut oil
  • 1 red onion, sliced
  • 3 cups jasmine rice, cooked and cooled
  • 8 oz. bok choy, torn into large pieces
  • handful of fresh cilantro, chopped
  • 2 TBS soy sauce
  • Juice of one lime
  1. Heat the oil in a preheated wok or large skillet and saute the onion, garlic, and ginger together for 1-2 minutes.
  2. Add the chicken and mushrooms and cook over high heat until browned.  Add the coconut milk and sauces; bring to a boil.  Let simmer gently for 4-5 minutes until tender.
  3. Heat the oil for the rice in a separate wok or large skillet and cook the onion until softened but not browned.  Add the cooked rice, bok choy, and fresh cilantro, and heat gently until the leaves have wilted and the rice is hot.  Sprinkle over the soy sauce and lime juice.  Serve immediately with the chicken.

Adapted from 30 Minute Thai by Parragon Publishing

Categories: Entrees, Recipes, Thai | Tags: , , , | 1 Comment

A Thai Favorite: Coconut Mango Sticky Rice

To say that Branden and I love Thai food would be a huge understatement.  We love to go out for Thai and we really enjoy cooking it in our home as well.  Often when we make Thai for dinner, we add this sweet little addition for dessert (and I can vouch that it makes for a yummy breakfast treat the next morning, too).  I was recently telling one of my friends that I share recipes with about this simple dessert and decided that I might as well share it with everyone else, too.

This recipe is about as easy as it gets in terms of good desserts and I highly suggest that you serve it with mango as suggested- it really does make it even better.  My other major tip is that you do NOT under any circumstances use fat free coconut milk.  Trust me, this is one of those things where it is better to just accept the fact that the dish is fat-laden and move on.  If you use fat free coconut milk instead of regular, you’re going to miss out on a lot of flavor.  This is a mistake I made only once!

Believe it or not, I got this recipe off of a box of Taste of Thai jasmine rice years ago and it continues to be one of my favorite recipes for coconut sticky rice.  Enjoy!

1 cup uncooked Jasmine rice
1-13.5 oz can coconut milk
2/3 cup sugar
1/2 teaspoon salt
2 ripe mangoes

DIRECTIONS

  1. In a medium saucepan bring 1 3/4 cups of water to a boil. Add the rice and briefly stir. Reduce heat to low and cover. Simmer 15 minutes or until water is just absorbed.
  2. Meanwhile in a small saucepan, combine Coconut Milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.
  3. Add the hot Coconut Milk sauce to the cooked rice. Stir until mixed.
  4. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature.
  5. Peel and slice the mangoes.
  6. With large spoon or ice cream scoop, spoon the sticky rice onto plates and garnish with mango slices.
Categories: Desserts, Recipes, Thai | Tags: , , | 2 Comments

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