Tasty Thai Favorites

Wake Up Your Taste Buds

Perhaps you're looking for a new style of cooking or just to experiment in the New Year. Here are some of my favorite flavors you can try. 

Asian Lettuce Cups Makes 14-16 lettuce wraps
2 tsps canola oil 
4 cloves garlic (minced)
1 tbsp fresh ginger (minced)  
1 lb ground chicken (or chopped very small)  
1/2 tsp kosher salt 4 cups slaw mix (bagged, or thinly shredded cabbage with carrot)
1/2 cup sliced green onions (thinly) 
4 T soy sauce 
1 tsp sesame oil  
1 lemon (zested and juiced, about 3-4 Tbs juice) 
3/4 tsp hot sauce (sriracha or other, 1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely) 
1/3 cup chopped cilantro (roughly)  
1 heads iceberg lettuce 
4 T soy sauce  
4 T rice vinegar  
3 T water 
2 tsps honey  
1 1/2 tsps fresh ginger (finely minced) 

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce.  (The closer you get to the center, the easier it becomes!)  Place chicken mixture in the leaves and serve with sauce.

Spring Rolls
Rice paper wrappers
1 carrots (large, thin julienne cuts) 3 scallions (thinly sliced) fresh mint fresh cilantro 2 avocado 
1/2 cup prepared Jasmin or white rice 
Butter lettuce

Sauce
1/4 cup hoisin sauce 2 tbsps peanut butter 1 tsp rice vinegar 2 tsps soy sauce 1 tsp garlic chili sauce 1/2 tsp sesame oil

Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.
Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, and a piece of butter lettuce per roll.
Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls.
Once all of the spring rolls are assembled, serve immediately.
Sauce 
Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve.


 
Coconut Chicken Soup
3 Chicken Breasts, baked (preferably in a bit of coconut oil) and shredded
Coconut Oil
1 bunch scallions, green part diced and whites finely chopped
4 minced garlic cloves
4-5 inch piece of fresh ginger finely chopped
1 jalapeno, diced (with or without seeds- how hot do you like it?)
1 large carrot, peeled and chopped

1 tsp-Tbsp of red curry paste (depending on your spice preference)
1 quart chicken broth
1 14 oz can of coconut milk
1 Tbsp fish oil *optional
2 Tbsp lime juice
1 cup sugar snap peas, diced ½ inch piece
1 small red pepper, thinly sliced
1 handful of fresh basil (if you can find thai basil, use that)
Salt to taste
Lime wedges


Heat oil in large pot to medium heat
Add scallions, garlic and ginger. Saute approx. 4 minutes
Add jalapeno and carrots, saute till carrots soften
Add curry paste and cover veggie mixture with it.
Add chicken broth, fish sauce, lime juice, coconut milk and shredded chicken, simmer approx. 15 minutes.
Before serving, add sugar snap peas, red peppers and basil and simmer for approx. 5 minutes.
Serve with a lime wedge to squeeze fresh over your soup.



Coconut Ice Cream *makes about 1 quart
1 cup heavy cream
1 cup milk
1 cup coconut milk (canned, unsweetened)
3/4 cup sugar (or to taste)
1/4 tsp salt
*2-3 cups sweetened flaked coconut, optional
 
In a bowl, whisk together cream, milk and coconut milk.  Add sugar and salt and whisk until the sugar is dissolved, 3-4 minutes.  Keep cold until ready to pour into the ice-cream maker. Follow ice-cream maker instructions.
Optional step: Once the churning is almost through (about 20 minutes) add the flaked coconut and churn a bit more until blended.  

Pour soft cream into a container. Freeze 2-5 hours and then serve.

Coconut Sticky Rice, Mango and Coconut Ice Cream 
1 cup coconut milk 2 pinches salt 1 cup Sticky Rice 2 tablespoons sugar

This is the best method I've found for making the sticky rice. 

Soak the rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. The water level should be just above the rice, which comes to about 1 cup rice and a little over a cup of water. Use a nonstick microwave container. Cover bowl with a dish or lid and microwave for a full 3 minutes. Stir rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or  the uncooked portion. Heat it up again for another 3 minutes, but keep an eye on it until it's cooked. 

Putting it all together: Heat coconut milk in a pot over medium heat. Stir constantly and let the coconut mild simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb the coconut milk. The rice should now be somewhat mushy. Spoon the rest of the coconut milk on top of rice and then prepare the mango. 

Peel and slice mango into slices and layer around the rice plate. Serve with a spoonful of your coconut ice cream.


 

Curry In A Hurry

 There's nothing like a little spice to get your taste buds back in order. I recently discovered it's really easy to make delicious curry recipes at home. I never grew up eating curry, but I wished I did. Curries are so versatile and it can feed a big crowd. Delicious!

These recipes can all be interchanged with pork, beef, fish, and chicken or just keep it purely vegetarian. Serve your curry with lentils, chickpeas, rice and noodles, and don't forget those tasty nuts like peanuts, almonds and pepitas. Use these curry opportunities to add interesting vegetables that you wouldn't normally use. Eggplant, cauliflower, pumpkin, jalapenos, kale, okra, peas, spinach, and zucchinis. Most of these sauces can be loaded in to a slow cooker and simmered on low for hours. 

 Coconut Chicken Curry  serves 6-8
                   with carrot, potato and onion

 

Curry Spice Blend

2 Tbsp ground Cumin

2 Tbsp ground Coriander 

2 Tbsp ground Turmeric

1/4 Tsp ground Red Pepper

1/2 Tsp ground Mustard (or seed)

1/2 Tsp ground Ginger 

 3 Chicken Breasts

 3 Tbsp Curry seasoning mix

 1 Tbsp Coconut oil

1/2 Yellow or White Onion sliced in slivers

3 medium Carrots sliced

2 medium Potatoes(any variety) sliced in large chunks

1 can Lite Coconut Milk (shake the can to mix the cream)

1/2 c Water

1/2 tsp. curry seasoning mix

1 Lime (squeeze at end of cooking the dish)

             *optional ingredients -Slivered green onions 

                                                Toasted Almonds

                                                 Zucchini rounds

                                                 Diced Eggplant 

                                                 Green Beans 

                                                 Chickpeas

If you have time the night before rub your chicken breasts with curry seasoning and set in the fridge covered with plastic wrap overnight. 

Saute chicken in melted coconut oil until browned on all sides. You can cube the chicken before browning if you like a more crusted style chicken. Set chicken aside. Saute onion potato and carrot until slightly softened. Add water and additional curry blend and continue to cook additional 5 minutes. Add chicken back in to pot, add coconut milk and simmer for additional 10 minutes. Before serving squeeze your lime. Serve with Rice

Thai Shrimp Curry serves 6-8

2 tablespoons Coconut or Grape seed oil blend
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, sliced 
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste (Thai Kitchen makes a delicious jarred paste)
2 tablespoons fish sauce *
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves (whole foods or trader joes)
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish and a squeeze of lime

In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add curry paste (I use thai kitchen) and cook until it's fragrant. Stir in fish sauce and sugar, coconut milk and and bring to a boil.

Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.

Remove from the heat and stir in the basil and cilantro.

*If you don't want to use fish sauce, you can substitute using a couple of limes and 1/8tsp Worcestershire sauce.

Green Curry and Squash Soup 8 servings

4 Cups Veg Stock (2 carrots, 2 stalks celery, 1 onion, 4 cloves garlic, 6 peppercorn, 4 cups water, 1 Tbsp course salt, simmered for 30 minutes and strained)

2-lb squash (like kabocha or acorn), seeded & cut into 1-inch cubes*

1 large sweet potatoes (about 1 lb.), peeled and cut into 1-inch cubes

3 medium carrots, peeled and diced (about 1 1/2 cups)

1/2 large onion, chopped (3/4 cup)

2 garlic cloves, minced

1 teaspoon minced ginger

Recipe and Photo adapted from Carpeseason.com

generous 1 tablespoon Thai green curry paste(thai kitchen)

2 teaspoons lime zest (from about 1 lime) (less to taste)

1 stalk lemongrass, cut into 3-inch pieces and smashed with the handle of a knife (optional)**

1 14-ounce can coconut milk

2 teaspoons freshly squeezed lime juice

1 tablespoon fish sauce

Asian chili oil or red pepper flakes

Garnishes: fresh cilantro, thinly sliced green onions, and lime juice 

Combine the broth, squash, sweet potato, carrots, onion, garlic, ginger, curry paste, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat, cover, and gently simmer, stirring occasionally, until  the vegetables are just tender, about 20 minutes.

Finish the Soup:

Add the coconut milk, lime juice, and fish sauce. Cook uncovered over medium heat at least 15 minutes or longer if you prefer a thicker soup, stirring frequently to keep soup from sticking to the bottom of the pot. Discard the lemongrass.

Serve the Soup:

Serve topped with a drizzle of chili oil (or a tiny pinch of red pepper flakes), the cilantro, green onions, and additional lime juice as preferred.

Peanut Noodle Cakes  makes 6 cakes
 

2 cups cooked rice noodle
2 eggs, whisked
2 tablespoons of peanut butter
1 teaspoon of curry powder ( I used a store bought curry powder)
1 tablespoon of chopped parsley
1 tablespoon sesame oil

 IN A PAN HEAT

1 tablespoon coconut or vegetable oil  

Combine ingredients above and heat your skillet on medium heat, add oil. I used a round biscuit cutter to keep the patties round. Cook until browned on both sides. Set aside on a paper towel. 

I purchased these fresh noodles from trader joes

Dipping Sauce
2 tablespoons of gluten free tamari
1 tablespoon of peanut butter
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
crushed red pepper flakes, or red pepper powder to taste

Blend together and chill.

These recipes are all gluten free 

Yummo!

Thai Lettuce Wraps

2 cups chopped chicken
1 T. olive oil
2 garlic cloves, minced
1 tsp. sriracha 
1 tsp. agave or white sugar ( I use monk fruit sugar, it has 1carb for Tbsp)
1 T. peanut butter (I used chunky)   
1 1/4 tsp. soy (I use coconut aminos, it has no carbs) 
1 small chunk of ginger minced 
1 green onion minced
2 limes squeezed
black pepper  

Saute chicken in olive oil and when white, combine garlic, sriracha, agave, peanut butter, soy, green onion and ginger in a dish and stir til combined. Add sauce to cooked chicken and saute until it's fragrant. Remove from heat and squeeze lime over the top of the chicken and add cracked pepper.

Add your chicken mixture to a leaf of lettuce and top with 
shredded purple cabbage
slivered carrots
fresh cilantro
slivered cucumber
chopped peanuts
shredded jicama

Thai dressings (optional)
CUCUMBER SAUCE
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 tablespoon water
Dash of ground red pepper (cayenne)
1/4 cup shredded seeded peeled cucumber
1/4 combined finely chopped carrot and bell pepper  

SWEET CHILLI SAUCE
1/2 cup sugar
2/4 cup water
1/4 cup white vinegar
1 tsp salt
1 clove of garlic
2 Ripe Red chili or dried chili flakes.
Combine all ingredients in a microwave safe dish, bring to a boil and then add 1 tbsp corn starch and stir till thickened. Place it in the fridge to cool.

SPICY THAI SAUCE (traditional)
1-3 chopped thai bird chillies (depends on how hot you want it, I go with 2)
4 tbsp granulated sugar
3 limes, juiced
3 cloves of garlic
4 tbsp Fish Sauce
Combine all ingredients in a food processor and chill. 


       
Curry Cauliflower Soup
1 large head of Cauliflower chopped
2 stalks celery cubed
2 stalks carrot cubed
1 medium onion, minced
3 T. lite Olive Oil
1 T. curry powder
1/8 tsp. ground coriander 
1/2 tsp. cumin
2 bay leaf
cracked pepper and salt

Combine all ingredients above and saute in a pot until tender. Add 2 Cups Chicken or Veggie Stock Once tender, blend with a stick blender or in a standing blender until smooth. Then add

1.5 cups unsweetened coconut milk and garnish with fresh cilantro, squeeze of lime, dollop of yogurt or olive oil. Enjoy!

HAVE YOU HEARD OF THIS?
Now I admit I had a bite, they aren't on my low carb diet, but they were really good and it might be fun for a splurge. 

Wonton Wrapped Hot Dogs

You'll need

Large Wonton Wrappers
6-8 All Beef Hot dogs, like Nathans or traditional Ballpark Franks
thin sliced cheese (optional)
Canola Oil + a deep saute pot

Place canola oil in pan and heat on medium. You don't want the oil to smoke, but you should be able to fry 2-3 hot dogs at once without the temp dropping to far down.

Cut your hot dogs in half if they are long
Get a small dish and fill it with water for sealing the edges of the wonton wrappers.
If you're using a slice of cheese, lay it on the wonton wrapper first before placing your hot dog. You're going to want to poke holes in the hot dog so it doesn't explode (seriously, this is an important step)
Pull the corners in on each side of the hot dog before you roll it up and seal it with your warm water. While you're wrapping the rest of the hot dogs, place your wrappers under a moistened paper towel. Fry your hot dog until it's golden and crispy, drain on a towel and let it sit for at least 3-5 minutes before biting. You'll want to bite it right out of the oil, but don't, there could be oil inside the dog...just wait, your lips and gums will thank me.

Dip in traditional ketchup and mustard or try a sriracha or chilli or sweet & sour sauce. Yummo!