Gang Khiao Wan Gai (Green Curry with Chicken and Eggplant)

1 Boneless Skinless Chicken breast, cut into bite-sized pieces
8 Thai Eggplant, Quartered, w/ stems removed (or, use other seasonal veg such as bell pepper)
2 Tablespoons Green Curry Paste
2 Tablespoons Cooking Oil
14 Ounces Coconut Milk
1 Cup Chicken Stock
5 Fresh Kaffir Lime Leaves, each leaf torn in two, with vein removed
2 Tablespoon Fish Sauce
2 Tablespoon Palm Sugar
5 Fresh Thai Chile Peppers, green
1 Tablespoon Fresh Kaffir Lime Peel, chopped
Garnish Fresh Thai Basil

Keep your quartered eggplants and lime leaves in a bowl of water. This keeps it fresh.

In a mortar and pestle, pound the fresh Thai chiles and kaffir lime peel until consistent. Add green curry paste and pound together.

In a skillet or wok, heat the oil and fry the curry paste mixture. Stir-fry at medium heat for a minute or two. Slowly add coconut milk and bring to a boil. Stir it until you see a bit of oil.

Add chicken and let it cook.

Add soup stock, eggplant and kaffir lime leaves. Bring to a boil.

Season with fish sauce and palm sugar. Let it boil for 6 minutes. Remove from heat, then garnish with fresh basil and a sliced red Thai chile pepper (or red bell pepper if you prefer). Serve with freshly-steamed Thai jasmine rice. Enjoy!

Gang Khiao Wan Gai (Green Curry with Chicken)

1 Pound Chicken, Boneless, Cut into Thin Strips
2 Small Boxes (17 oz total) all natural coconut milk
5 Fresh Thai Chile Peppers
1 Clove Garlic
1/2 Cup Fresh Green Beans (or seasonal green of your choice such as broccoli)
6 Kaffir Lime Leaves, Shredded
2 Tablespoons Fish Sauce
2 Tablespoons Palm Sugar
2 Tablespoons Vegetable Oil for Cooking
1 Cup Thai Basil Leaves
2 Tablespoons Green Curry Paste

In a mortar and pestle, pound fresh Thai chile peppers and garlic. In a wok, over medium/high heat, add vegetable oil then fry the fresh chile/garlic for 30 seconds or so. Then add curry paste and blend together. Stir constantly until it gets fragrant.

Add coconut milk slowly, bring to a high boil then reduce heat while constantly stirring. Be patient and keep it on a high simmer / low boil for about 5 minutes. Keep stirring it while cooking. Add chicken, and continue to stir while cooking until a thin film of oil apppears on the surface. Continue cooking over low heat until the chicken is cooked through

Adjust the flavors to suit yourself, by adding fish sauce and palm sugar. Our suggested quantities of 2 tablespoons each, should work well. Add fresh green beans. Transfer to a serving dish, top with a few leaves of fresh basil, and serve with jasmine rice. Serve in our elegant, hand-painted Thai ceramic bowl with lid. Makes two large ser

Mussaman Beef

1 Cup Beef, such as Tri-Tip, diced
1 1/2 Cups Coconut Milk
1 Tablespoon Massaman Curry Paste
1 Tablespoon Roasted Peanut (more if desired)
1 Cup Potato
1/2 Cup Yellow Onion
1 Shallot
1 Tablespoon Tamarind Concentrate
1 Tablespoon Palm Sugar
1 1/2 Tablespoon Fish Sauce

Heat 1 cup of coconut milk into a soup pot, over medium heat, add beef, reduce heat and cook gently for 15-20 minutes.

Separately, in a wok, heat 1/4 cup cocnout milk then add massaman curry paste. Stir it constantly, and slowly add the remaining 1/4 cup of coconut mik. Fry until you start to see oil coming up to the surface (about 10 minutes).

Using a wok turner, transfer the wok contents to the soup pot. Add potato, onions, shallot, peanut.

Season with fish sauce, palm sugar, and tamarind concentrate. Stir well, simmer over low heat until the potatoes are cooked.

Serve with jasmine rice. Enjoy!

Gaeng Karee Gai (Yellow Curry with Chicken)

INGREDIENTS

1 Pound Chicken, Boneless and Skinless, cut into bite-sized cubes
1 Cup Coconut Milk
1/2 Cup Coconut Cream
1 Tablespoon Thai Yellow Curry Paste
1 1/2 Cup Cubed Potato
1/4 Cup Fresh Shallot
1 Tablespoon Fish Sauce
1 Teaspoon Palm Sugar
1 Tablespoons Vegetable Oil

INGREDIENTS FOR A JAD CUCUMBER SAUCE

8 Tablespoons White Vinegar
2 Teaspoons Sugar
2 1/2 Tablespoons Cucumber, Very Coarsely chopped or sliced
2 Shallots (or any variety of purple onion) Chopped
8 Fresh Thai Chiles

Put coconut milk into a pot, add chicken, and cook over low heat until the chicken is cooked.

Add vegetable oil into a wok, over low heat add sliced shallots. Fry until crunchy, remove shallots from wok and set aside on a plate.

Add yellow curry paste to the wok, and stir-fry until it’s fragrant. Add coconut cream, a little bit at a time, keep stirring and gently cooking until some oil comes up to the surface. Scoop your chicken out from the pot, and add this to the wok. Next, put the entire wok ingredients into your cooking pot with the coconut milk.

Add potatoes to the pot, bring to a boil, season with fish sauce and sugar. Let the potato cook over low heat (about 10 minutes), remove from heat and serve. Sprinkle crunchy shallots on top, and serve with Ajad and jasmine rice.

A JAD SAUCE

Combine the ingredients, and leave to stand overnight. Alternatively, you can gently heat the vinegar, add 4 tablespoons water, let it cool, then pour that over the other ingredients and serve right away.

Note: This is a basic Thai yellow curry with chicken and potato. It’s also good with bell pepper, butternut squash, or any seasonal vegetable of your choice.

Khao Mun Gai (Thai Chicken and Rice)

INGREDIENTS

1 Whole Chicken (5 Pounds or so)
1 Tablespoon Minced Garlic
1 1/3 Cups Salt
1 Medium White Onion
3 Slices Fresh Ginger
2 Cups Jasmine Rice
1/2 Cup White Sticky Rice
Garnish cucumber and cilantro

INGREDIENTS FOR SAUCE

2 Tablespoons Yellow Bean Sauce
4 Tablespoons Lime Juice
1/4 Cup Dark Sweet Soy Sauce
1 Tablespoon Chopped Garlic
1 Tablespoon Fresh Thai Chile Peppers, chopped
1 Tablespoon Fresh Cilantro, Chopped
1 Tablespoon Fresh Ginger, Chopped

Rinse your chicken and pull some of the skin off, especially the skin around the neck which you can cut off with scissors. Also remove fatty skin around the tail. You should get about 1/2 cup of skin and fat from the chicken.

Cut your onion in half and stuff inside the chicken. Put three slices of ginger inside chicken also. Next, rub the chicken with 1 tablespoon salt.

In a large pot, add four quarts of water, add chicken to water, bring to a boil and cook uncovered at a high simmer for an hour.

Rinse the jasmine rice and sticky rice together, drain and set aside.

In a dry wok, add the chicken skin that was set aside, and cook over low heat to brown the skin. Chicken fat will accumulate, while the skin becomes crispy. After about 15 minutes, remove the skin (we gave it to our dog).

Add chopped garlic to the chicken fat, until it starts to brown (but do not over-cook it, the color of your garlic should be light gold). Turn off the wok heat. Put the rinsed rice into your wok, and mix the garlic oil into the rice. Add one teaspoon of salt, and mix together. Transfer the rice mixture into a rice cooker.

Add enough chicken stock so it’s about 1/2″ above the rice. Turn on rice cooker and cook. Next, prepare your dipping sauce.

Dipping sauce: In a mortar and pestle, pound together fresh Thai chiles, garlic, cilantro and fresh ginger. Stir in yellow bean sauce, lime juice, and dark sweet soy sauce. Mix well and taste, then add more lime juice to adjust taste to your preference.

Serve with cooked sliced chicken, a bed of the steamed rice on the side, garnished with parsley, and accompanied by a good supply of sliced cucumber. Also serve with a cup of the chicken broth, and a generous dish of the sauce. Enjoy!

Yum Khao Tod Nam Moo Sod (Crispy Rice Pork or Chicken Larb)

INGREDIENTS FOR KHAO TOD CRISPY RICE BALLS

2 Cups Day old cooked jasmine rice
1 Tablespoon Red Curry Paste
1 Tablespoon Oyster Sauce
4 Fresh Kaffir Lime Leaves, thinly sliced
1 Egg, Beaten
2 Tablespoons Rice Flour
Frying Vegetable Oil
INGREDIENTS FOR NAEM MOO SOD

1 Pound Ground Pork or Chicken
3 Cloves Garlic, Finely-Minced
1/4 Cup Fresh Ginger, Sliced into matchsticks
1/4 Cup Thinly Sliced Shallot
1/4 Cup Roast Peanut
2 Tablespoons Finely Chopped Spring Onion
2 Tablespoons Chopped Cilantro
2 Teaspoons Salt
1/2 Cup Lime Juice
3 Tablespoons Fish Sauce
Cane Sugar
Coarse Ground Thai Chile
4 Fresh Thai Chiles

METHOD FOR KHAO TOD (CRISPY RICE BALLS)

Start by warming the oil using a lowest heat setting. As the oil warms, prepare the rice balls as follows:

In a mixing bowl, combine rice, curry paste, oyster sauce and lime leaves. Knead this together by hand, then grab about 1/3 of this mixture and transfer to a mortar and pestle. Pound it so the mix becomes mushy, remove to another bowl, then add another batch to the mortar and pound until it’s all been processed.

Add a beaten egg to the pounded rice mixture, knead together until combined.

In a separate bowl, mix 2 tablespoons rice flour with 5 tablespoons water.

Increase the heat of your oil to medium/low.

In a quick motion, form a ball from the rice mixture (it’s very sticky and will stick to your hands), then roll the ball around the rice flour liquid for a moment, and gently drop the ball into your oil. Repeat until you’re cooking about 10 balls.

Turn the balls over after a few minutes, being careful not to let them burn. Remove when crispy, place on a paper towel.

Put 10 whole dried chiles into the oil and fry until they start to change color, then remove and set aside.

METHOD FOR NAEM MOO SOD

In a mixing bowl, mix pork, garlic, salt, and 2 tablespoons lime juice. Knead together, then cook your pork in a wok or skillet. Remove pork, put 1/2 of this pork into a clean mixing bowl.

Break apart 5 or 6 of your crispy rice balls and add it to your cooked pork. You can, as we did, give these broken pieces of rice one more minute of heat on a skillet to make them extra crispy, before adding to the pork.

To this, add some peanuts, ginger, cilantro, chopped onion, shallot, a little bit of sliced fresh Thai chiles. Next, season it with fish sauce, sugar, ground chile and lime juice. Our measurements were as follows:

1 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon ground chile pepper
1 tablespoon lime juiceMix, and serve with fresh betel leaves and whole dried chiles on the side. Put a spoonful on top of a fresh betel leaf, close the leaf and pop it into your mouth.

Gai Kor Kling (Southern Thai Wok Seared Chicken, Beef, or Pork)

1 Chicken Breast or equivalent amount of beef or pork
2 Fresh Kaffir Lime Leaves
1 Teaspoon Fresh Kaffir Lime Peel Sliced
1 Teaspoon Fresh Galangal Sliced
1 Teaspoon Fresh Lemongrass Sliced
1 Teaspoon Fresh Shallot
1 Teaspoon Fresh Turmeric Sliced
2 Fresh Red Thai Chilies Chopped
2 Fresh Red Thai Chies Matchstick Sliced for Garnish
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Whole White Peppercorn
1/2 Teaspoon Shrimp Paste
1 Tablespoon Vegetable Oil

You can use ground chicken or, as we did, use a knife to finely chop your chicken breast. In a mortar & pestle, add chopped fresh red chile, pound together with lemongrass, shallot, turmeric, galangal, and kaffir lime. Pound to a fine paste, then add peppercorn, salt, and shrimp paste. Pound until fine.

In a wok, over medium/hight, heat vegetable oil then add the chile paste mixture. Fry until fragrant, then add the ground chicken breast. Continue to stir and roll the mixture. As it cooks, season with sugar. Stir until it’s fully cooked and liquid comes out from the chicken and evaporates. Continue to stir until it looks dry, with no juice (it takes about 8 minutes). At the end, add about 1.5 fresh kaffir lime leaves, ripped. Transfer to a dish, top with thiny-sliced kaffir lime leaves and thinly sliced red chile peppers. Serve with jasmine rice. Enjoy!

Gai Pad Krapao (Chicken with Basil)

1 Pound Ground Chicken (or any choice of meat you prefer)
3 Tablespoons Chile Paste with Holy Basil (spicy lovers, add more)
1/4 Cup Sliced Onion
1/4 Cup Sliced Green Bell Pepper
1/4 Cup Sliced Red Bell Pepper
1 1/2 Tablespoons Fish Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Golden Mountain Seasoning Sauce
2 Teaspoons Sugar
1 1/2 Tablespoons Water
Garnish Sliced Cucumber

Heat chili paste in a wok over medium high heat until the aroma of the chili paste rises from the wok. Add the chicken/meat of your choice.

As the meat cooks, use a cooking utensil to break it apart into small pieces, until the meat is fully cooked.

Add the vegetables and and the seasoning, oyster, fish sauce, and sugar. Turn the heat up to high and stir-fry for three minutes longer, until everything is heated but the vegetables remain crisp. If the dish appears to be too dry, water may be added. Remove from heat.

Serve this delicious dish over fresh steamed jasmine rice. Sliced cucumber may be added as a garnish. Enjoy!

Variants
You can experiment by replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauce and ground ginger, soy, or a vegetable mix of your choice (we like to mix broccoli and cauliflower florets, with julienned carrots), to make a vegetarian gai pad-gaprao.

Pad Krapao Moo (Pork with Basil)

2 Cups Pork Meat
5 Fresh Thai Chile Peppers
3 Fresh Japaleno Chile Peppers
2 Small Bulbs Garlic
1/2 Teaspoon White Pepper Powder
3 Cups Coarsely Chopped Fresh Thai Basil Leaves
2 Tablespoons Fish Sauce
1/2 Teaspoon Sugar

Pound jalapeno chile peppers in a mortar and pestle (don’t over-pulverize them).

Finely chop fresh Thai chile peppers and garlic.

Heat oil at high heat in a wok or skillet. Add garlic, jalapenos and Thai chiles, and white pepper powder.

After garlic becomes golden brown and fragrant, add the pork and fry until cooked.

Add fish sauce, sugar and fresh basil leaves. Fry for just a few minutes (or less) until the basil is cooked.

Remove from heat and serve over Thai jasmine rice.

Often served with a fried egg on the side. For added flavor you can add some oyster sauce (optional).

Thai Fried Rice with Nam Prik (Pao Sai Kai)

1/2 Pound Chicken, Thinly Sliced
1 Tablespoon Tapioca Flour
1 Tablespoon Golden Mountain Sauce

2 Eggs, Lightly Beaten, with a pinch of salt
1 Tablespoon Finely Chopped Garlic
5 Tablespoons Vegetable Oil
1/2 Onion Coarsely Sliced
1/4 Cup Sliced Fresh Serano or Thai chile peppers (seeds removed)
6 Cups Cooked Jasmine Rice (made the day before, left at room temp in rice cooker works best)
1 Tablespoon Golden Mountain Sauce
2 Tablespoons Fish Sauce
1 1/2 Tablespoon Roasted Chile Paste (namprik pao)
1/2 Teaspoon Salt
1 Tablespoon Lime Juice
1 1/2 Teaspoons Sugar
1/2 Teaspoon Thai Pepper Powder
1/2 Cup Broccoli, Cut Into Small Florets
1 Tomato, Cut into Wedges
2 Tablespoons Green Onion, chopped

Toss chicken with tapioca flour and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add eggs and let it cook, flip it over and with a spatula chop the egg up into smaller pieces. Transfer egg to a plate and set aside.

Heat remaining oil in wok, add garlic and saute until golden brown. Add chicken and stir-fry briefly over high heat for 3-4 minutes. Add onion, chile pepper, and brocoli. Stir well. In a separate bowl, pour the next 7 ingredients onto the cooked rice. Gently add all of that to the wok, and stir it carefully to avoid smashing or breaking the rice. Throughly mix everything. Add tomato, green onion, and egg, then stir fry for just a brief minute or two. Remove from heat. Serve garnished with sliced cucumber. Enjoy!