Thai Ginger Chicken

Ingredients

3 tablespoons of vegetable oil
2 tablespoons chopped garlic
1/2 cup chicken, cut into bite-sized pieces (more chicken if you prefer)
1/2 cup fresh mushroom, sliced
1/2 cup dried shiitake mushroom
3/4 cup baby ginger, strips
1-2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Golden Mountain sauce
1/2 cup chicken stock
a pinch of sugar
1/2 medium yellow onion, sliced
2-3 Thai chile peppers, sliced (optional: we prefer 1/4 cup jalapeno peppers)
1/4 cup green onion, cut into 1" pieces

Method

Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze, and slice (see video below).

Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces. Add soup stock and increase heat. Stir-fry until it's cooked. Taste and adjust flavors as you like, you may want more soup stock or dark soy. It cooks quite fast, be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. Eat it steaming hot. Your entire home will have the wonderful aroma of ginger.

Thai Fried Rice Vermicelli-Pad Mee

Ingredients

1 handful of rice vermicelli
1 tablespoon sugar
3 tablespoons thin soy sauce
2 tablespoons black soy sauce
2 tablespoons white vinegar
Dash of Thai pepper powder
2 eggs
1/2 cup sliced pork (this makes two servings, see below)
1/2 tablespoon (or more) chopped garlic
cabbage and cauliflower cut into bite-sized chunks
cilantro and green onion as garnish

Method

Heat the wok at medium-high heat, and add 2 tablespoons vegetable oil. In a separate bowl, lightly beat two eggs. Pour egg into the bowl and scramble it quickly. Remove egg and set aside.

Put 2 tablespoons oil in the wok again, and add chopped garlic, for just a minute or less. Add the sliced pork and wait until it's cooked.

In the meantime, place the cabbage and cauliflower in boiling water momentarily, or you can place in a glass bowl with a bit of water and microwave it for 2-3 minutes.

Blanche your soaked rice vermicelli in boiing water then add it to cooked pork in the wok. Add sugar, thin soy sauce, vinegar, black soy, and a bit of Thai pepper powder. Stir fry this, mixing well, until the noodles turn a bit brown. Add vegetables and stir-fry a bit longer. Add in the cooked egg. Stir, and put on plate. Top with cilantro and green onion. Enjoy!

Thai Style Szechuan Chicken

Ingredients
2 cups chicken, cut into half inch diced
2 tablespoons tapioca starch
2 cups vegetable oil
1 cup peanuts
9 whole dried chilis, chopped into 1/2" pieces
1/2 cup spring onion, chopped
1 to 1 1/2 tablespoons Szechuan peppercorns
1 tablespoon yellow bean paste
1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
2 tablespoons whisky (Wild Turkey works great)
1/4 teaspoon salt
1 tablespoon sugar

Method
In a mixing bowl add chicken and tapioca starch, mix well. Heat oil in a wok on medium heat, add chicken stir to make sure the chicken pieces don't stick together. Fry until the chicken turns light golden color, about 8-10 minutes, remove and drain on paper towel. Pour the oil off, and leave about 1/4 cup in the wok. Add Szechuan peppercorns and whole dried chile, fry until fragrant, then add chicken, peanuts, yellow bean paste, fried ground chili pepper with oil, whisky, salt and sugar. Quick stir fry until cooked through. Add spring onion last, stir well. Place this on a serving platter. Serve with rice.

Thai Style Wide Noodles in thick sauce-Lad Na

Lad Na is served all over Thailand, so it can be considered a national Thai dish, see a sidewalk version here that's over 40 years old. It's typically served not spicy, with Thai condiments on the side to "fix the taste" and make it more spicy if that's desired. This is one of the most juicy, delicious recipes we feature. Lad Na is also spelled radna or ladna. In Thailand the broccoli floret as well as the stems are used, and if you'd rather use asparagus than broccoli that's fine too.

Ingredients

10 oz wide rice noodles
4 tablespoons vegetable oil
1 tablespoon black soy sauce
1/2 lb chicken, cut into thin slices
3 tablespoons tapioca flour
1 tablespoon Maggi Seasoning
1 1/2 cups broccoli
1 tablespoon coarsely chopped garlic
1 tablespoon yellow bean sauce
3 cups chicken stock
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 1/2 tablespoons sugar (or a bit less if you prefer)
1/2 teaspoon Thai pepper powder

Method.

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside.

Toss chicken with 1 tablespoon tapioca flour & the Maggi Seasoning. Marinate for 10 minutes.

In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce. Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan if possible) until golden brown. Remove from pan and keep warm.

Saute garlic in oil over medium heat until golden color, then add yellow bean sauce, stir well until fragrant. Add the chicken and saute until cooked. Add 2 1/2 cups chicken stock. When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. Remove from heat.

Arrange the fried noodles on a serving plate, spoon the gravy over the noodles. Sprinkle with Thai pepper powder, and serve with prik dong in a separate small bowl (cut the chiles a bit before placing in the bowl). Enjoy!

Thai Stir fried vegetables and Tofu

This is a basic vegetarian stir-fry.

Ingredients

2 tablespoons garlic, sliced thinly
2 tablespoons ginger, julienned thinly
4 tablespoons Thai chile peppers julienned
1/4 cup shallots, sliced thinly
1/4 cup bean sprouts
1/4 cup snow peas
1/4 cup turnips, sliced thinly
1/4 cup water chestnuts, sliced
1/4 cup green bell peppers, sliced
1/4 cup sliced mushrooms
1/4 cup cauliflower florets
1/4 cup broccoli florets
1/4 cup asparagus tips
2 cups fried tofu
4 tablespoons light soy sauce
2 tablespoons dark sweet soy sauce
1 tablespoon corn starch, dissolved in a little water
freshly ground black pepper to taste

Method

Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half "height-wise" to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic, ginger and chilis (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts. Stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute.

Add the bean sprouts, stir very briefly to warm them, but not cook them, and then serve with Thai jasmine rice.

Spinach Marcoroni And Cheese

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forms the base of this dish's cheesy sauce, sneaking in fiber, flavor, and extra nutrients.


1 1/3 c whole grain elbow macaroni
1 package (12 oz) frozen winter squash puree, thawed
1 c reduced-fat (2%) evaporated milk
1/4 c shredded Monterey Jack cheese
2/3 c shredded reduced-fat sharp Cheddar cheese
2 tsp brown mustard
1/2 tsp coarse salt
1/8 tsp freshly ground black pepper
1/4 c reduced-fat sour cream
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 Tbsp panko bread crumbs



1. PREHEAT the oven to 350°F. Coat an 8" x 8" baking pan with cooking spray.



2. BRING a medium pot of water to a boil. Add the macaroni and cook according to the package directions. Drain and return to the cooking pot.



3. MEANWHILE, combine the squash puree and evaporated milk in a medium saucepan. Whisk until smooth and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for 6 minutes to thicken the mixture. Remove from the heat and stir in the Jack cheese, Cheddar, mustard, salt, and pepper. Mix until the cheeses are melted. Stir in the sour cream and spinach.



4. ADD the spinach-cheese mixture to the macaroni and mix well, breaking up any clumps of spinach. Transfer the macaroni mixture to the baking pan, spreading it evenly. Sprinkle with the panko crumbs. Bake for 15 to 20 minutes, or until crispy on top and bubbling. Let cool for 5 minutes before cutting into 4 squares.

Golden Roast Chicken with Lemon, Rosemary and Garlic

Cooking chicken with the skin on helps keep the meat moist. The meat is protected by a thin
membrane that prevents fat from soaking in.


1 Tbsp chopped fresh rosemary
3 cloves garlic, minced
2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
2 tsp grated orange zest
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 roasting chicken (about 3 lb)



1. PREHEAT the oven to 400°F. Coat a roasting rack and a 13" x 9" roasting pan with cooking spray.



2. COMBINE the rosemary, garlic, oil, lemon juice, orange and lemon zests, salt, and pepper in a small bowl.



3. REMOVE and discard the giblets and neck from the chicken and trim any excess fat. Loosen the skin over the breast and legs by inserting your fingers between the skin and meat and gently pushing. Rub the rosemary mixture under the loosened skin and over the breast and legs. Tie the legs with kitchen twine and tuck the wing tips under the chicken. Set the chicken on the rack in the roasting pan, breast-side down.



4. ROAST the chicken for 35 minutes. Carefully turn the chicken breast-side up and roast for 48 to 50 minutes longer, or until an instant-read thermometer inserted into the breast registers 180°F and the juices run clear. Transfer the chicken to a cutting board and let rest for 10 minutes before cutting into 6 serving pieces: 2 breast halves, 2 drumsticks, and 2 thighs. Remove the skin before eating.

Tortellini with Colorful Peppers.

This colorful dish can be made with any combination of bell peppers, but be sure to include a red pepper for a healthy shot of beta-carotene. Spinach or tricolor tortellini add even more color.





8 oz cheese tortellini
2 Tbsp extra-virgin olive oil
1 onion, thinly sliced
6 cloves garlic, sliced
1 tsp dried oregano
1/2 c thinly sliced fennel
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/4 c chopped fresh parsley
1/4 c grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper





1. BRING a large pot of water to a boil. Add the tortellini and cook according to package directions. Reserve 1/4 cup of the cooking water and drain.




2. MEANWHILE, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and oregano, and cook, stirring occasionally, for 1 to 2 minutes, or until the onion and garlic start to soften. Stir in the fennel and cook for 1 minute. Add the bell peppers and cook, stirring occasionally, for 8 to 9 minutes, or until the peppers are softened and the onion begins to brown.




3. STIR in the tortellini and the reserved cooking water and cook for 1 minute to heat through. Remove the skillet from the heat and stir in the parsley, cheese, salt, and black pepper.

Lite-French Onion Soup

1 Tbsp olive oil
2 1/2 lb medium onions, thinly sliced
1/2 c fat-free milk
2 tsp sugar
5 c fat-free, reduced sodium beef broth
1 tsp chopped fresh thyme
1 bay leaf
1/4 tsp freshly ground black pepper
4 slices (1 oz each) French bread, toasted
4 slices (2/3 oz each) reduced-fat Swiss cheese





1. HEAT the oil in a large saucepan over medium heat. Add the onions and sugar, and cook, stirring occasionally,for 48 to 50 minutes, or until very soft and golden.


2. STIR in the broth, thyme, bay leaf, and pepper. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaf.


3. PREHEAT the broiler. Place the bread slices on a baking sheet and top each with 1 slice of cheese. Broil for 1 1/2 minutes, or until the cheese melts and browns slightly.


4. DIVIDE the soup among 4 bowls and top each with 1 cheese toast.

Lite- Chopped Salad with Grilled Shrimp

3 oz French bread, cut into 1/2" cubes
3 c chopped romaine lettuce
3 tomatoes, seeded and chopped
1 carrot, chopped
1 rib celery, chopped
1 cucumber, seeded and chopped
1/2 fennel bulb, chopped
4 radishes, chopped
3/4 lb peeled and deveined large shrimp
3 Tbsp extra-virgin olive oil
3/8 tsp salt
1/4 tsp freshly ground black pepper
1/4 c finely chopped shallots
1 Tbsp balsamic vinegar
2 tsp honey
2 tsp Dijon mustard





1. PREHEAT the oven to 425°F. Arrange the bread cubes on a baking sheet in a single layer. Bake for 6 to 8 minutes, or until golden and crisp. Let cool on the baking sheet.


2. MEANWHILE, combine the lettuce, tomatoes, carrot, celery, cucumber, fennel, and radishes in a large bowl.


3. COAT a grill pan with cooking spray and heat over medium-high heat. Toss the shrimp with 2 teaspoons of the oil in a small bowl. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set the shrimp on the grill pan and cook for 1 1/2 to 2 minutes per side, or until opaque. Transfer to a plate and set aside.


4. COMBINE the shallots, vinegar, honey, mustard, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Slowly whisk in the remaining 2 tablespoons and 1 teaspoon of oil. Pour the dressing over the lettuce mixture, add the cooled bread cubes, and toss well. Divide the mixture among 4 plates and top with the shrimp.

Glazed Mini Carrots

3 cup(s) mini carrots, (1 pound)
1/3 cup(s) water
1 tablespoon(s) honey
2 teaspoon(s) butter
1/4 teaspoon(s) salt, or to taste
1 tablespoon(s) lemon juice
Freshly ground pepper, to taste
2 tablespoon(s) chopped fresh parsley



Directions

Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Easter-Roasted Spring Vegetables with Arugula Pesto

4 cup(s) baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
5 teaspoon(s) extra-virgin olive oil, divided
4 cup(s) peeled baby carrots
1 bunch(es) asparagus, trimmed and cut into thirds
1/2 teaspoon(s) salt
1/2 cup(s) baby arugula for garnish
1 clove(s) garlic, peeled
5 cup(s) baby arugula
1/2 cup(s) finely shredded Asiago cheese
1/4 cup(s) toasted pine nuts (see Tips & Techniques)
1/4 cup(s) extra-virgin olive oil
1/4 teaspoon(s) salt

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Directions

To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.
Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.
Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine, and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
To prepare pesto: Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, 1/4 cup oil, and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

Easter- Prosciutto-Wrapped Asparacus

16 spear(s) asparagus (about 1 bunch), trimmed
1 teaspoon(s) extra-virgin olive oil
pinch(s) salt
Freshly ground pepper to taste
2 (thin slices) prosciutto (about 1 ounce), cut in half lengthwise



Directions

Preheat grill to medium.
Toss asparagus with oil, salt, and pepper in a medium bowl. Wrap 1 length prosciutto around middle of 4 asparagus spears. Repeat, making 4 bundles. Oil grill rack (see Tip). Grill asparagus bundles, turning once or twice, until asparagus is tender and charred in spots, about 10 minutes.

Thai Beef Salad- Yum Nuea

Ingredients

1 lb beef. Any beef can be used such as the top sirloin used in this recipe.

Salad

1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chile peppers

Sauce

1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix
the sauce and toss the whole.

Serving

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns
on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish.

dips

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one
part fish sauce and one part hot mustard.

Another dipping sauce is the following (known as nam prik narok in Thai, it is translated as "Hell Fire Sauce" in English).

Ingredients

oil to deep fry
2 pound of filleted white fleshed freshwater fish
2 cups Thai chile peppers
1/2 cup garlic
1/2 cup shallots
3 tablespoons shrimp paste
1/4 cup fish sauce
3-4 tablespoons palm sugar.

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoal]
broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

Variants: This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is
to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienned vegetable mix in
place of the meat.

Thai Stir fried Vegetables-Pad Phak Ruam Mitr

Ingredients

2 tablespoons vegetable oil
1 tablespoon chile oil
1 tablespoon coarsely chopped garlic
1 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup shallots, sliced
3 tablespoons water
1/2 cup carrots, sliced
1/2 bell pepper, sliced
1/4 cup snow peas
1/4 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon palm sugar
1 cup spinach leaves
1/2 teaspoon Thai pepper powder

Method

Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice

Thai rice soup with Shrimp-Khao Tom Goong

2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced Chinese celery (including the leaves), or spring onion
half teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon Maggi seasoning
1 tablespoon garlic, thinly sliced
Shiitake mushrooms, sliced (optional)
1 teaspoon Thai pepper powder
fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.

Method

In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

Thai Spicy Ground Chicken with sticky rice-Larb Gai

Ingredients

1 lb ground chicken
2 tablespoons sliced shallot
2 tablespoons finely chopped spring onion
1/4 cup chopped mint leaves
3 tablespoons roasted rice powder (khao koor)
2 tablespoons ground Thai chile (be sure to use real Thai ground chile)
3 tablespoons lime juice
2-3 tablespoons fish sauce


Garnish

Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.

Method

You can use ground chicken from the supermarket, or chicken ground in your food processor. Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables (as shown) and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.

The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do.

Panang Chicken Curry-Panang Gai

Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.

Ingredients

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded

Method

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Thai Prawn and Pineapple Curry-Kaeng Khua Saparot

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.

Ingredients

1 tablespoon garlic finely chopped
2 tablespoons red curry paste
2 tablespoons of chopped tomato
2 cups of coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns about 3" long
2-3 kaffir lime leaves, shredded
1 tablespoon Thai chile peppers, slivered
15 fresh basil leaves

Method

Peel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.

Transfer to a serving dish and serve with steamed Thai jasmine rice.

Clay Pot Baked Thai Rice-Khao Op Mor Din

This is a tasty baked rice that you might find in a fancy Thai-Chinese restaurant. We like how the chicken and ham blend with the rest of the flavors, but you can omit the meat or use less. Use the vegetables of your choice. To make this dish we used the authentic Thai clay pot as shown, and that really does enhance the flavor because the lid allows slight airflow. We heated the clay pot in the oven before adding the rice also.

Ingredients

2 tablespoons vegetable oil
1.5 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon mirin (or Chinese alcohol of your choice)
1/2 teaspoon Thai pepper powder
1/2 cup broccoli florets
1/2 cup fresh mushroom
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup sliced red bell pepper
1/4 cup fresh ginger or baby ginger strips in brine
1/2 cup diced (or shredded) ham. Use less if desired.
1/2 cup chicken into bite-sized pieces. Use less if desired.
2 cups steamed jasmine rice

Method

Pre-heat oven to 375 and heat the clay pot. On the stovetop, in a wok or skillet heat vegetable oil over medium-high then add chicken and cook, then add ham, garlic, carrot, bell pepper, ginger, mushroom, broccoli. Stir. Add fish sauce, oyster sauce, sugar, mirin, pepper powder.

Fry for just a minute or two, until the vegetables begin to soften then add rice. Turn off heat, and combine all ingredients well. Transfer this to the warm clay pot, put the lid on and bake it for 20 minutes. Serve and enjoy!