Blue Elephant Naam Jim Sub Pa Rod (Pineapple Sauce)

1 red chili (big sweet Serrano), deseeded
1/2 piece red bell pepper
5 cloves peeled garlic
1/2 cup fresh pineapple, choped
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup sugar
1/3 cup water

Steam or boil chili, pepper, and garli until they are cooked and soft.

Blend chilies, red bell pepper, and garlic with pineapple in a processor for about 1 minute.

Bring mixture to a boil, add water and remaining ingredients, and simmer until it turns shiny red.
Serve with deep fried foods.

Keeps for 2 weeks.

Blue Elephant Panang Nua (Panang Beef Curry)

1 tablespoon neutral oil
1 tablespoon red curry past
1/2 teaspoon ground, roasted cumin seeds
1/2 teaspoon ground, roasted coriander seeds
1/2 cup coconut milk (2 ladles full)
beef in bit sized pieces (soak overnight in pineapple juice to soften)
2 kaffir lime leaves, torn in half
10 Thai sweet basil leaves
1 large serrano (sweet red) chili, thinly sliced on the bias

1 tablespoon sugar
1 1/2 tablespoon fish sauce
1 tablespoon peanut butter

coconut cream skimmed from top of can
Thai sweet basil leaves

In a saucepan, heat oil until hot. Saute curry paste and seeds about 2 minutes.

Add one ladleful of coconut milk. Mix with paste. Simmer 2 minutes.

Add beef and remaining ladleful of coconut milk.

Add sugar, fish sauce, and lime leaves. Simmer 5 minutes, then add penaut butter and red chili.

Add sweet basil leaves and serve garnished with coconut cream and sweet basil leaves.

Note: Essentially, this recipe uses red curry paste to make penang curry paste.

Blue Elephant Kruang Kaeng Daeng (Red Curry Paste)

5 red dried chilies, soaked 15 minutes in room temperature water
5 cloves garlic
1/2 tablespoon sliced galangal (omit if unavailable)
1 coriander root or stem
1/2 tablespoon kaffir lime or lemon zest
1 1/2 tablespoons sliced lemongrass
1/2 teaspoon cumin seeds, roasted until they pop, then ground
1/2 teaspoon coriander seeds, roasted until they pop, then ground
1 teaspoon salt
4 pieces of shallot
1/2 teaspoon shrimp paste

Pound or process all ingredients until they are well blended into a smoothe paste (5-10 minutes of pounding). Add salt and pepper to taste.
Paste will keep for 2 weeks in refrigerator in air tight container or 2 months in freezer.

Use about 2 tablespoons to serve 3-4 people.

Only difference between red and green curry is color of chilies.

Blue Elephant Kai Yang (Grilled Chicken)

150 grams chicken breast, cut into long strips
2 tablespoons vegetable oil

5 grams coriander root
10 grams garlic
1/2 teaspoon white pepper
1/4 teaspoon salt

1 tablespoon oyster sauce
1/2 tablespoon light soya sauce
1/2 teaspoon dark soya sauce
1 tablespoon palm sugar

In a mortar, pound garlic, coriander root, and white pepper until it turns into a paste.

In a mixing powl, mix the paste and seasoning. Add chicken strips, then vegetable oil. Stab paste and chicken with a fork to infuse. Marinate for 30 minutes.

Place the marinated chicken on a skewer, weaving left and right.

Grill for 5 minutes.
Serve with Som Tam.

Blue Elephant Som Tam (Green Papaya Salad)

80 grams green raw papaya and carrot, peeled and grated into long, thin strips
2 cloves garlic, peeled
5 greeen birds-eye chilies
15 grams long beans cut into 3/4-inch pieces
1 tablespoon unsalted roasted peanuts
1 tablespoon dried shrimp
35 grams cherry tomato halves

1 tablespoon palm sugar
1 1/2 tablespoon fish sauce
1 1/2 tablespoon lime juic
1 teaspoon tamarind juice

In a mortor, pound the garlic and chilies.

Add shrimp and pound.

Add beans and roughly pound.

Add seasonings and toss.

Add cherry tomatoes and gently press with pestle.

Add papaya and peanuts and stir well.
Serve with Kai Yang.

Blue Elephant Tom Yam (Sour and Spicy Soup)

Main Ingredients:
200 grams chicken stock
40 grams chicken breast

Vegetables and Herbs:
5 smashed bird’s eye chilies
1 stack coriander, roots and stems smashed
4 pieces galangal, thinly sliced
1 stem lemongrass, cut in halves and crushed
1 leaf kaffir lime, shredded (or substitute lemon rind)
2 small mushrooms, quartered
1 cherry tomato
7 holy basil leaves

1 1/2 teaspoons fish sauce
2 tablespoons tamarind juice
1/2 teaspoon sugar

Boil stock and put in all herbs except chilies and basil.

Add tomato, boil for 2 minutes.

Add chicken and mushrooms.

Add seasoning, chilies, and basil.

Remove coriander root and serve.