Baked Fluffy Coconut Rice

Coconut Rice: 2 cups jasmin rice (Note 1) 400 ml / 14 oz coconut milk , full fat or light (Note 2) 1 cup water 1 tbsp white sugar (Note 3) 1/2 tsp cooking / kosher salt Asian Restaurant Style flavour – use ONE: 3 pandan leaves , knotted 3 kaffir lime leaves , crushed… Continue reading Baked Fluffy Coconut Rice

Doctored Thai Red Curry Paste

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chile, seeded and roughly chopped 2 tablespoons prepared Thai red curry paste 1 tablespoon coconut oil 1 tablespoon grated fresh ginger 1 lemongrass stalk, tough outer leaves trimmed off, inner… Continue reading Doctored Thai Red Curry Paste

Thai Red Curry Noodles With Vegetables

For the Paste 1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chile, seeded and roughly chopped 2 tablespoons prepared Thai red curry paste 1 tablespoon coconut oil 1 tablespoon grated fresh ginger 1 lemongrass stalk, tough outer leaves… Continue reading Thai Red Curry Noodles With Vegetables

15-Minute Khao Soi (Thai Coconut Noodle Soup)

4 ounces dry rice noodles 1 tablespoon coconut, peanut or olive oil 1 large shallot finely diced ( or sub half an onion) 2 tablespoons chopped lemongrass 2 garlic cloves, rough chopped 2 tablespoons Thai Red Curry Paste, more for spicier 1/2 teaspoon turmeric – optional pinch cardamom– optional 14-ounce can coconut milk 1 cup… Continue reading 15-Minute Khao Soi (Thai Coconut Noodle Soup)

Thai-Style Coconut Curry Chicken Wraps

3 tablespoons canola oil 3 tablespoons Thai red curry paste 1 tablespoon minced garlic 1 pound boneless, skinless chicken thighs, sliced ¼-inch thick Salt and pepper 1/4 cup unsweetened full-fat coconut milk 1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving 1 large tomato, finely chopped (about 2 cups) 1/2 cup… Continue reading Thai-Style Coconut Curry Chicken Wraps

Basmati Rice With Coconut Milk And Ginger

2 cups Basmati rice 1 1/2 cups coconut milk 1 cup chicken broth 1 teaspoon kosher salt, more to taste 3 scallions, thinly sliced 2 tablespoons finely chopped ginger Fresh red chile, sliced Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1… Continue reading Basmati Rice With Coconut Milk And Ginger

Thai Brussels Sprouts

3 cloves garlic 1-2 Thai chilies, or to taste 6-8 cilantro sprigs, leaves and stems separated, stems chopped 1 1/2 Tbsp palm sugar, chopped, tightly packed 1 1/2 Tbsp good fish sauce 2 Tbsp lime juice 1 small head shallots, julienned 1 lb Brussel sprouts, small to medium size, cut in half A pinch of… Continue reading Thai Brussels Sprouts

Thai Maple Brussels Sprouts

Neutral flavoured oil, as needed 1lb (450 g) Brussels sprouts (trimmed weight) 4 tsp (20 ml) fish sauce 1 Tbsp (15 ml) maple syrup 1/4 tsp white or black pepper Fried garlic (optional) or sub 1/4 tsp granulated garlic Fried garlic: 5-6 cloves garlic, chopped 4 Tbsp (60 ml) neutral flavoured oil Ingredients and Kitchen… Continue reading Thai Maple Brussels Sprouts

Nam Jim Jaew (Thai Dipping Sauce for Roasted and Grilled Meats)

1 Tbsp uncooked white rice 1 Tbsp finely chopped palm sugar or light brown sugar 1 Tbsp lime juice (or use 2 tsp tamarind paste and 2 tsp lime juice for a thicker sauce) 1 Tbsp fish sauce 1 heaping Tbsp thinly julienned shallots 1/4 tsp roasted chili flakes, or whatever spicy chili powder you… Continue reading Nam Jim Jaew (Thai Dipping Sauce for Roasted and Grilled Meats)

Thai Peanut Brussels Sprouts

3 cups chopped Brussels sprouts 1-2 tbsp ghee 1 garlic clove, minced Salt & pepper Red pepper flakes Cilantro for garnish Optional: add in chopped peanuts for a little crunch! For the peanut sauce: 1/3 cup creamy peanut butter **creamy is key 2 tbsp coconut aminos 1 tbsp rice vinegar juice of 1 lime 1/4… Continue reading Thai Peanut Brussels Sprouts

Grapefruit-Herb Salad With Coconut and Crispy Shallots

1/2 cup large unsweetened coconut flakes 1 tablespoon neutral oil, such as grapeseed or canola 1/2 cup raw, skin-on whole peanuts Salt 1 tablespoon granulated sugar 1/4 cup fresh lime juice (from 2 limes) 3 tablespoons fish sauce 1 to 2 bird’s-eye chiles, minced, or 1 teaspoon red-pepper flakes 1 garlic clove, minced 4 red… Continue reading Grapefruit-Herb Salad With Coconut and Crispy Shallots

Thai Noodle Salad with Vegetables and Peanut Sauce

6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini) 4 cups mix of red cabbage, carrots and radish, shredded or grated 1 red bell pepper, finely sliced 3 scallions, sliced 1/2 bunch cilantro, chopped (or sub basil and mint) 1 tablespoon (or less, or more) jalapeño, finely chopped 1/4–1/2… Continue reading Thai Noodle Salad with Vegetables and Peanut Sauce

Pressure Cooker Chicken Congee

3/4 cup jasmine or any white long-grain rice, unrinsed 6 1/2 cups water 1 tablespoon crushed or minced ginger 2 tablespoons pure maple syrup, divided 4 pounds dark meat chicken with skin on and bone in (I used 2 pounds of thighs and 2 pounds of drumsticks) 4 cloves garlic, freshly pressed or finely chopped/minced… Continue reading Pressure Cooker Chicken Congee

Thai Eggplant Stir-Fry

1 pound eggplants, sliced long and thin. Use 2 Chinese or Japanese eggplants or 1 large Globe eggplant. 3– 4 tablespoons coconut oil (or peanut, or other high heat oil) 1 1/2 tablespoons garlic, roughly chopped 1–6 fresh Thai chilis, finely diced (optional, or sub milder chilies like jalapeno, or red chili paste) 1 pound… Continue reading Thai Eggplant Stir-Fry

Thai Instant Ramen Stir Fry (Pad Mama)

2 packs (55g each) Mama instant noodles, see note (Buy Mama noodles online) 1 tsp sugar 4 cloves garlic 2 eggs ½ cup carrots, chopped 2 cups cabbage, chopped ¼ onion, julienned 1 tsp soy sauce 1 tsp fish sauce 1 green onion, chopped 1 roma tomato, cut into bite-sized wedges 5-6 sprigs cilantro chopped… Continue reading Thai Instant Ramen Stir Fry (Pad Mama)

Pad Krapow Gai (Thai Basil Chicken)

1/4 cup vegetable oil 1 pound ground chicken (preferably dark meat) 2 teaspoons minced garlic (from 2 cloves) 2 teaspoons granulated sugar 1 teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile) 8 ounces green beans, trimmed and cut into ½-inch pieces (about 1½ cups) 3 tablespoons oyster sauce 2 tablespoons fish… Continue reading Pad Krapow Gai (Thai Basil Chicken)

Mango-Avocado Salad With Lime Vinaigrette

3/4 cup extra-virgin olive oil 1/4 cup freshly squeezed lime juice (from 2 limes) 1/4 cup minced shallot 1 tablespoon fish sauce 1 teaspoon granulated sugar 1/4 teaspoon minced garlic Kosher salt and black pepper 1/2 cup chopped cilantro leaves and tender stems 1 large head Boston or butter lettuce (1 pound), trimmed and leaves… Continue reading Mango-Avocado Salad With Lime Vinaigrette

Thai Chicken Meatball Salad Bowl

MEATBALLS: 500 g lean chicken mince 1/4 cup breadcrumbs 2 tbs sweet chilli sauce 2 garlic cloves large 1 shallot thinly sliced 1 tbs Thai fish sauce 1 tsp minced lemon grass 1/2 tsp minced ginger 1 lime juiced 1/4 cup fresh coriander chopped 1 dash oil for frying SALAD: 4 cup mixed salad leaves… Continue reading Thai Chicken Meatball Salad Bowl

Spicy Shrimp With Blistered Cucumbers, Corn and Tomato

1/2 cup fresh lime juice (from 3 to 4 limes) 3 tablespoons olive oil 2 teaspoons grated ginger 1 large garlic clove, grated Kosher salt and black pepper 1 pound jumbo shrimp, peeled and deveined, tails removed For the Dressing: 1 serrano or Fresno chile, thinly sliced, plus more to taste 2 tablespoons finely chopped… Continue reading Spicy Shrimp With Blistered Cucumbers, Corn and Tomato