International Food Night : Thai Food

Well, the latest International Food Night with a Thai theme turned out to be a roaring success. The food was absolutely delicious. It was a great attempt by everyone, most cooking Thai for the first time. Thai food is really not that difficult once you acquire a few key ingredients. Thai food is incredibly fragrant, tangy and sour and spicy all at once.

I have compiled most of the recipes for the dishes that were enjoyed during Thai night. Once again, most of it seems really reasonable.

 

Mary Beth showing off all the wonderful food we had during Thai night.

Tom Khaa – Thai Coconut Soup with Shrimp

(By Mary Beth)

Serves 8 (easily)

 Ingredients

 2 tbsp vegetable oil

2 tbsp grated fresh ginger

1 stalk lemongrass (see note below)

2 tsp red curry paste (or more if you like extra heat)

4 cups (32 oz) chicken broth

3 tbsp fish sauce

1 tbsp light brown sugar

3 (13.5 ounce) cans coconut milk

1/2 lb fresh shiitake mushrooms, sliced

1 lb medium shrimp (raw) – peeled and deveined

Juice of one lime

Chopped fresh cilantro for garnish

Directions

 Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms, cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice. Garnish with cilantro.

 NOTE:

I found a video online about how to use lemongrass. The chef recommends removing the tough outer leaves and then using a serrated knife to cut off the tough bulb at the bottom of the stalk and slicing the bottom 2/3 of the stalk into small pieces (kind of like slicing a green onion.) He then recommends running the sliced lemongrass through a food processor to chop it up finely. Then you can add that to the dish, and it’s perfectly edible. Finally, you cut the top 1/3 of the stalk into a couple of big chunks and add them to the dish during cooking, being careful not to eat them. Shareen might dispute this method, but I’d never cooked with lemongrass before and it worked fine for me. It added a little texture and nice lemongrass flavor to the soup. 

Note from Shareen: I an in full agreement with the directions surrounding cooking with lemongrass. And, the soup was simply delicious.

 

Lab Kai – Thai Spicy Ground Chicken with Roasted Rice Salad

(By Ben & Kelly Wilson)

Ingredient
1 C Ground chicken
1/2 C chicken stock or water
1/4 C shallots thinly sliced
5 pc Galangal thin sliced
1/8 C Mint leaves
1/8 C Cilantro

Seasoning sauce ingredients
1 tbsp Fish sauce
1 juice of 1 lime
2 tbsp roasted rice (recipe below)
1/2 tsp Ground dried chiles
1/2 tsp sugar

Directions

1. Pour chicken stock into a pot and place over a medium heat.Wait untill boiling (about 2 minutes).
2. Add sliced galangal into the boiling pot and wait about 1 minute or untill you can smell the aroma.
3. Add the ground chicken and wait until cooked (about 3 minutes)
4. Turn off the burner and add all the seasoning ingredient. Stir it well.
5. Add shallots, mint, and cilantro, mix together.

Serve with sticky rice!

Roasted Rice
Ingredient: 1/4 C jasmine or Basmati rice
Directions: over medium low heat in a heavy pan, place rice in a single, flat layer. shake every couple of seconds to ensure even roasting – totaling 10 minutes or so. roasting is complete when rice is light-to-medium brown and smells of popcorn. grind in a clean(!) burr-mill grinder on fine setting.

Makes approx 8 tbsp of roasted rice powder.

Thai Shrimp Curry
(By Kim Kennell)

Ingredients:
2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
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
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish

Directions
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 the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk 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.

Serve over jasmine rice, garnished with cilantro sprigs.

Thai Red Chicken Curry

(Made by Sarah Hayden)

Ingredients:
1 onion
1 T peanut oil
1-2/3 C coconut milk
2 T red curry paste
2 T Thai fish sauce
1 T light brown sugar
8 oz. tiny new potatoes
1 lb. skinless chicken breast portions, cut into chunks
1 T lime juice
2 T fresh mint, finely chopped
1 T fresh basil, finely chopped
2 kaffir lime leaves, shredded
1-2 fresh red chilies, seeded and finely shredded
salt and ground black pepper
Directions:

1. Cut the onion into wedges
2. Heat a wok until hot, add the oil and swirl it around. Add the onion and stir-fry for 3-4 mins.
3. Pour in the coconut milk, then bring to a boil, stirring. Stir in the curry paste, fish sauce, and sugar.
4. Add the potatoes, salt and pepper and simmer gently, covered, for about 20 mins.
5. add the chicken chunks and cook, covered, over low heat for another 5-10 mins., until the chicken and potatoes are tender.
6. Stir in the lime juice, chopped mint and basil. Serve at once, sprinkled with the shredded kaffir lime leaves and red chilies.

Re: Thai night recipes

Thai Curry Pork Lettuce Wraps (Nam Prik Ong)

Recipe yields 6 servings

Ingredients

1/4 cup white rice
2 pounds ground pork
1 red onion, finely chopped
2 tablespoons red curry paste (such as Mae Ploy)
2 tablespoons tomato paste
1/4 cup water (optional)
2 limes, juiced
2 tablespoons fish sauce
12 leaves lettuce

Directions

Toast the rice in a skillet over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.

Cook pork in a skillet over medium-high heat for 4 minutes. Place the onions in the skillet with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato paste and reduce the heat to a simmer. Pour in 1/4 cup water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves. 

Thai Curry Pork Lettuce Wraps (Nam Prik Ong) (By Lindsey Carter)

Recipe yields 6 servings

Ingredients

1/4 cup white rice
2 pounds ground pork
1 red onion, finely chopped
2 tablespoons red curry paste (such as Mae Ploy)
2 tablespoons tomato paste
1/4 cup water (optional)
2 limes, juiced
2 tablespoons fish sauce
12 leaves lettuce

Directions

Toast the rice in a skillet over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.

Cook pork in a skillet over medium-high heat for 4 minutes. Place the onions in the skillet with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato paste and reduce the heat to a simmer. Pour in 1/4 cup water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves.

It was an awesome International Food Night. We had  brilliant time and all of us are looking forward to the next one.

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