Saturday, August 07, 2004

Thai food delight 

OK, most of the amounts below are approximate, and you can adjust depending on how how you like your food, or how sweet. The paste mixes I use are all Thai Kitchen brand, which is all I can find here. But you can use whatever brand you have available.

Coconut curry

1lb chicken breasts or 1lb skirt steak, cut into bite sized pieces
1 each red pepper and green pepper, chopped into bite sized pieces
1/2 red onion, chopped into...you know....
1 tbs vegetable oil
1 can coconut milk
1-2 tbs brown sugar
3 tbs fish sauce
1/2 tsp - ? red curry paste
1/2 tsp corn starch, stirred into some water (optional - I like my sauces thicker)

Heat oil in a deep pan. Add meat to brown. Add veggies. Add curry paste and sugar, stir to coat. Add coconut milk and fish sauce. Bring to boil and turn down heat and let simmer for 10 minutes (or longer, it's pretty forgiving, especially if you forgot to put on rice and need some extra time). Add corn starch slurry, bring back up to boil, then turn off heat to let thicken.

Serve with rice.

Tom Yum Hot and Sour Soup

There is a recipe on the back, which I mostly follow, but made some changes. I don't like seafood soups, so I made this vegetarian. i think you can add just about any meat, fish, or veggie you like to the broth, though.

2 cups chicken broth
1 cup water
1/2 cup fresh lime juice
3 tbs fish sauce
1 tsp tom yum soup mix
1 tsp roasted red chili paste
red curry paste (OPTIONAL!)
1 tbs brown sugar
sliced mushrooms
chopped green onions (2)
cubed soft tofu

Combine all ingredients but the curry paste over medium heat. Bring to a simmer. TASTE...if you want it hotter, add a little bit of curry paste. Simmer for 10 -15 minutes.