T &T Thai recipes

16 years ago

Maureen,

I just read that your DH doesn't care for coconut? Crumb. One of my favorites is the Tom Kha Kai ( Thai coconut soup)over jasmine rice. I'll post it just in case.

I went on a big Thai food learning adventure a number of years ago. Ended up losing weight without trying as most of the recipes use so little meat and plenty vegetables. The flavors are intense and just so very satisfying.

Tom Kha Kai Thai Coconut Soup

3 1/2 cups coconut milk

2 half uncooked chicken breasts sliced thin

1/2 pound mushrooms cut in half (unless quite large, then slice)

1 tablespoon sliced galangel (or ginger)

1 lemon grass stalk cut into 1" lengths (may peel and grate instead)

4-5 kafir lime leaves torn in half (I use plain ole lime)

1/3 cup fresh lime juice

3 tablespoons fish sauce

3 teaspoons sugar

1 teaspoon salt

2 tablespoons cilantro rough chop

1 tablespoon sambal oelek (roasted chili sauce)

Pour coconut milk into a medium saucepan. Add 1 cup water, bring to a boil, reduce heat, add galangal, lemon grass, lime leaves and cook for a few minutes. Add the chicken slices, salt, fish sauce, sugar and lime juice. Cook until chicken is just tender. Add the mushrooms and remove from the heat. Put a dab of sambal oelek (to your heat taste) in the bottom of a soup bowl and pour the hot soup over the top. I add jasmine rice to the bottom of the bowl prior to pouring the soup, making it a one bowl meal.

This one is quite tasty and pretty also:

Chicken with Thai Seasoning

serves 2

2 single chicken breast fillets

8-10 large spinach leaves

2 teaspoons grated lime zest

1 tablespoon chopped coriander (cilantro)

1 teaspoon sambal oelek

oil

SAUCE

2 tablespoons white vinegar

1 teaspoon brown sugar

1/2 teaspoon cornstarch

1 tablespoon water

1/4 teaspoon grated lime zest

2 teaspoons fresh coriander leaves

1/2 small red chili, seeded and finely sliced

Remove the tenderloin fillet from the underside of the chicken fillets. Chop the tenderloin very finely, place in a bowl and reserve for the seasoning.

Cut a pocket into the side of each chicken fillet without cutting through.

Drop the spinach into a saucepan of boiling water until just wilted.Drain and pat dry on paper towel. Chop the spinach and add to the chopped chicken. Add lime zest, coriander and sambal oelek, mix well.

Push the spinach mixture into the fillets pocket, then use a toothpick or skewer to firmly seal the opening.Brush the fillets with oil and place on a baking sheet. Bake at 350* oven for 20 minutes or until the chicken is cooked through.

While the chicken is cooking, make the sauce. Combine the vinegar, sugar and combined cornstarch and water in small saucepan. Stir over medium heat until the mixture boils and thickens. Add the remaining ingredients and mix well. Cut the chicken fillets into 1"-1 1/2" slices fan out onto platter and serve with the sauce and steamed Jasmine Rice.

This is a great appetizer, delicious and visually appealing

Belgian Endive with Chili Pork

serves 4

1 tablespoon oil

2 cloves garlic, crushed

1 tablespoon finely chopped fresh ginger

4 green spring onions, finely chopped

1/2 teaspoon shrimp paste

1 tablespoon chopped lemon grass

2 teaspoons sambal oelek

5 ounce pork fillet, finely chopped

8 ounces cherry tomatoes, quartered

1 tablespoon coconut cream

3 tablespoons fresh coriander chopped

1 head Belgian Endive

Heat the oil in a frying pan and add the garlic, ginger, spring onions, shrimp paste lemon grass and sambal oelek. Cook the mixture stirring until the onions are just soft

Add the pork and cook stirring until the pork just begins to turn white. Stir in the tomatoes and the coconut cream then bring to a boil. Simmer the mixture uncovered until it thickens and the tomatoes are well cooked. Stir in the coriander.

While the mixture is simmering, carefully separate the endive leaves, wash and drain well. Spoon the chili pork mixture into the endive leaves just prior to serving. Arrange filled leaves, slightly overlapping and fanned out. Garnish with a few coriander sprigs.

Enjoy! Deborah

Comments (13)

canarybird01
16 years ago
last modified: 9 years ago
I don't have any T & T but my granddaughter just returned to Canada from a teaching job in Thailand and tells of the wonderful foods she and her friends ate daily, cooked by street vendors. Her favourite was GAENG MASSAMAN GAI (Thai Massaman Chicken Curry) which they ate with crushed peanuts and cashews on top and with brown rice. She gave me this website for the recipe. She said the massaman curry flavour was so very good.

Another favourite was TOM KHA GAI (chicken coconut soup)....Deborah is this the same or nearly the same as your recipe?
The recipe link she gave me was this one.

And another she mentioned was PAI THAI which I've heard of but never tried. She suggested this recipe link.

I have an enormous patch of lemon grass growing and must start using it. The only problem could be in finding some of the other ingredients. Guess I'll have to buy a wok too. I have eaten at a good Thai restaurant here and really loved the food!

SharonCb
msazadi
16 years ago
last modified: 9 years ago
Thank you both.

The Massaman (Muslim) curry is one Dick likes because it is so similar to Indian food. Of course, it's the one I don't like! I do like coconut milk in my curries so restaurants are a good choice for us since we can eat our separate ways. ;-)

Sharon, street food ...oh lord yes. And it's not just 'street' food. The vendors ride around on little bicycle carts ringing their bells. Each one has a distinctive sound so you knew whether it was the noodle man, the fruit lady or an iced coffee seller, and my children had their favorites and would shout out just like the old US refrain...Ice cream man!!! except it would be Noodles!! Mangoes!! etc We would open our gate and the vendor would stop and make us what we liked ...on the spot. My eldest (10 then) would get his iced coffee or we might ask for a wedge of watermelon or pineapple. You always tasted a small bit to be sure the melon was as sweet as promised. If not...no sale. Pad thai? right at your doorstep, made to your specs. I had friends who spent most of their 2 or 3 years in Thailand not daring to eat street food. Oh what they missed!!

btw, back in the 70s, brown rice was looked down upon as food for the truly poor or for the guard dogs who ate rice and fish as a daily meal. The rice came in about 15 grades and varieties and the most polished fragrant rice was the most desirable. My xh didn't like brown rice and I gave up on the idea of health benefits...When in Bangkok, eat white rice. ;-) Thanks for jogging some lovely memories on a cold am.
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canarybird01
16 years ago
last modified: 9 years ago
Oh that's so interesting Maureen!

I think my granddaughter and her friends were probably among the very poor LOL, although I know she likes to eat only the healthiest of foods. They did go scuba diving and photographing turtles and exotic fish under the sea on a nearby island several times, as well as visiting Cambodia and Laos. I'm sure your children must cherish memories of their childhood in a foreign land, as do my two girls with their memories of Spain, and now my granddaughter of Thailand. Oops sorry....I'm sliding off topic again. :-)

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san_
16 years ago
last modified: 9 years ago
how interesting that deborah started this thread today--thank you! there is a very small (and CRAMPED) oriental market not terribly far from us and we stopped there yesterday to look around and pick up a few things just unknown to us. it was fun! i'd never had any thai food until 2 years ago and there was a nice restaurant that had a very small buffet every day. pad thai and tom gai soup were always there and most of the other dishes changed daily. i LOVED that soup and when i spotted fresh lemon grass yesterday, decided i had to attempt making it.

there are about a dozen recipes for it on the "food down under" website and they are pretty similar to the one deborah posted. having said that, i simply don't recall the taste of either something like ginger (as a sub for galangel) or chili peppers in it but guess i'd be wrong about that :) in any case, i have dried red pepper flakes, or sweet chili paste with garlic or chipotle peppers in adobe sauce that i can use (VERY sparingly in our household). anyone have any suggestions on which might work best in this recipe?

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Here is a link that might be useful: tom gai
msazadi
16 years ago
last modified: 9 years ago
Should your lemon grass go dry, you can cut it with scissors or a really sharp knife and then grind it in a (spice only) coffee grinder for deyhydrated lg. Or you can slice it into usuable slivers when you buy it, and freeze it.

OR, you can take off 3/4 of the stalk and put the root end in water....to root! A nice touch in the winter to watch this taste of summer grow. And if you are in Zone 7 or below I know you can grow this outside in the summer...a natural insect repellent.

Now You Know!! ;-)
deborah_ps
Original Author
16 years ago
last modified: 9 years ago
Speaking of lemon grass...the year I grew some I couldn't keep my cat away from it!
alku05
16 years ago
last modified: 9 years ago
Does anyone have a good recipe for Tom Yum Gai? It's the thai hot and sour chicken soup WITHOUT coconut milk. Typically it has mushrooms, lemongrass, kaffir lime leaves, basil and/or cilantro, and chilis in it. I've never seen a recipe for it, although every thai restaurant I've been to offers it.
deborah_ps
Original Author
16 years ago
last modified: 9 years ago
I do! I do!

Tom Yum Khai (hot & sour chicken soup)

3 cups chicken stock
1-2 small green chilis, seeded and chopped
2 tablespoons finely chopped lemon grass
2 kaffir lime leaves or 1 teaspoon grated lime zest
3 teaspoons tom yum paste
1/2 cup drained canned straw mushrooms (I use fresh buttons)
1 chicken thigh fillet, thinly sliced
2 teaspoons Thai fish sauce
1 tablespoon lime juice
1 teaspoon chopped fresh coriander
2 green onions, sliced

Combine the chicken stock, chilis, lemon grass, lime leaves, tom yum paste and mushrooms in a saucepan. Bring to a soft boil and continue to boil for 5 minutes.
Add the chicken, fish sauce, and the lime juice and simmer for about 3 minutes or until the chicken is cooked. Serve sprinkled with the coriander and the green onions.
alku05
16 years ago
last modified: 9 years ago
Oh, thank you, thank you!!

I can't wait to try it. Now all I have to do is track down the tom yum paste and thai fish sauce. Luckily I already have a good supply of kaffir lime leaves in the freezer.
msazadi
16 years ago
last modified: 9 years ago
Tom Yam/Yum is a real sinus clearer, esp if you leave some of those seeds in. I used to have the Goong (shrimp) version at least once a week...cooked by my maid or by a vendor. If you use button mushrooms, slice thinly.

Alku, where did you get the kaffir leaves?That's one thing I haven't seen around but it reminds me to ask next time I hit an Asian store.
beachlily z9a
16 years ago
last modified: 9 years ago
I have Kaffir lime in a pot in the garden, and this morning I popped the lemongrass out of the ground and divided it. A big part went to a local Thai restaurant, I kept some for my own use and planted a a small chunk of the original plant for next year. Thai food is a favorite of ours! I used to grow galangal but it was rather invasive so I removed it. Galangal is tricky to use because too much of it causes a really off taste. I often make chicken satay with peanut sauce. Tasty and oh so good!
deborah_ps
Original Author
16 years ago
last modified: 9 years ago
I've never had fresh galangal and wondered what the "true" taste was.
I've never even seen it. Does it look like ginger? I wonder if I'd be able to grow it here in the desert?
Whenever I get a bunch of lemongrass I mince it and freeze. Can it be done with the galangal?
I really miss having a nice Asian market close by. After living in Portland Or. where we had a huge market, it makes cooking Thai less fun.
beachlily z9a
16 years ago
last modified: 9 years ago
Galangal is a member of the ginger family. If other gingers grow in your area, I assure you that galangal will grow! I'm on beach sand and it didn't have any problem at all--but almost every kind of ginger will grow here in Central FL. I'm not sure about freezing the stuff. It has a really strong smell and I don't think I'd like it in my freezer. I just use common ginger when galangal is in a recipe. The lemongrass--I just pull it out when needed. Fresh tastes much better than dried. I don't know about frozen. My supply is unending. You could probably grow that. I grew lemongrass in the Atlanta area and had to bring it in in the winter.

T &T Thai recipes

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