Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel
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Take approx a dessert spoon full of the fish
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edium-high heat. Add the Thai red curry paste. Stir-fry
*NOTE: Thai curry paste available at Asian
t aside.
Combine 'pad Thai sauce' ingredients together in a
then add the 2 tablespoons Thai red curry paste , turmeric, ground
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ish sauce, soy sauce, and Thai-style chili sauce!
ith about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon
ggs to rice.
Grind Thai chile peppers and garlic together
Put the oil and Thai curry paste in a large
Combine chicken, bell pepper, soy sauce, fish sauce, Thai chile, lime juice, rice vinegar, and ginger in a slow cooker.
Cook on Low until chicken is tender, about 5 1/2 hours. Add basil and cook until wilted into the sauce, about 30 minutes more. Season with salt and pepper.
Mix chicken with curry paste, fish sauce, palm sugar and curry powder. Mix well. And leave for 30minutes (or longer).
Put oil in a wok and saute the chicken and marinade until the outside of the chicken starts to turn white.
Add water and bring it to the boil.
Add 3/4 of the peanuts, 3/4 of the ginger and tamarind juice. Simmer for 10 minutes until the sauce becomes thick (add more water if the sauce is too thick).
Garnish with remaining slices of ginger and peanuts.
Serve with steaming rice.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.
Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
In a large skillet, saute the meat (or tofu) with garlic and ginger root (and chilies, if using) in oil for a couple minutes.
Add the curry paste, coconut milk, lime rind and juice. Simmer until meat is desired tenderness, or until tofu is heated through.
Stir in the cilantro just before serving. Serve with rice.
0 minutes.
Pour into dessert glasses and serve warm. Serves