Thai
Coconut Custard
4 eggs
½ cup sugar
1 cup fresh coconut milk Read more…
eep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds.
2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer – a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).
Serves six.
Posted by
admin Date:
Saturday, November 22, 2008
Categories:
Recipes, Thai
Tags:
Mae Ploy Thai Matsaman Curry Paste
Galengal
Fresh Lemon Grass
Thai Coconut Milk (shake it before opening to mix)
Chicken/Pork/Beef (Cubed)
Green/Yellow Beans, Broccoli, Spinach (Choose one or all)
Tomatoes or onions (optional)
Peanut Oil
In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with the oil as it heats. Thinly slice 1 inch of lemon grass, dice into tiny pieces and add to curry. Chop galengal to taste and add to curry. Add meat in 1/2 cubes, stir to coat and cook.
When browned remove from heat and put heat on low. Return pot to heat and add coconut milk. Cover and warm milk slowly. Add vegatables. Serve when vegtables are cooked to liking.
Posted by
admin Date:
Monday, October 27, 2008
Categories:
Recipes, Thai
Tags:
Thai Matsaman Curry Chicken Pork Beef
Galengal
Fresh Lemon Grass
Thai Coconut Milk (shake it before opening to mix)
Chicken/Pork/Beef
Green/Yellow Beans, Broccoli, Spinach (Choose one or all)
Tomatoes or onions (optional)
Peanut Oil
In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with the oil as it heats. Thinly slice 1 inch of lemon grass, dice into tiny pieces and add to curry. Chop galengal to taste and add to curry. Add meat in 1/2 cubes, stir to coat and cook.
When browned remove from heat and put heat on low. Return pot to heat and add coconut milk. Cover and warm milk slowly. Add vegatables. Serve when vegtables are cooked to liking.
Posted by
admin Date:
Monday, October 27, 2008
Categories:
Recipes, Thai
Tags:
Panang Curry
| Measure |
Ingredient |
| 2 pounds |
Beef or mutton |
| 2 mediums |
Onions |
| 2 cloves |
Garlic |
| 1 tablespoon |
Chopped ginger |
| 3 tablespoons |
Oil |
| 1 small |
Stick cinnamon |
| 5 |
Whole cloves |
| 3 teaspoons |
Ground coriander |
| 1 teaspoon |
Cumin |
| 1 teaspoon |
Black pepper |
| 1 teaspoon |
Chili powder (or to taste) |
| ½ teaspoon |
Ground fennel |
| 3 tablespoons |
Desiccated (finely shredded) coconut |
| 4 cups |
Thin coconut milk |
| 2 teaspoons |
Salt |
| ¼ cup |
Tamarind liquid |
| 1 cup |
Thick coconut milk |
Instructions
Cut meat into largish cubes. Finely slice one onion and set aside. Chop other onion, and blend with garlic and ginger in a blender until a smooth puree, adding 2 tbs. thin coconut milk if necessary. Put meat into a bowl, mix well with ground ingredients and blended paste, and mix well. set aside. Heat oil and fry thinly sliced onion and whole spices, stirring occasionally, until onion is soft, and starts to turn golden. Add meat and fry until meat changes color. Add ground spices, coconut, thin coconut milk, and salt. Stir while bringing to boil, and continue stirring for about 10 mins. Simmer uncovered until meat is almost tender. Add tamarind liquid, stir well and simmer until liquid is almost dry. Add thick coconut milk, stirring constantly, and allow to simmer again until oil separates from gravy and curry is very dry.
Posted by
admin Date:
Monday, October 6, 2008
Categories:
Thai
Tags:
Soysauce 1 cup
Orange Juice 1/2 cup
Vinegar (Rice wine) 1/4 cup
Garlic (minced/chopped and/or whole – your choice)
Honey/ Dark Corn Syrup/ Brown Sugar (or white) 1/4 cup
5 spice 1/4 tsp (don’t put in too much!)
Optional
Oil (Peanut or veg) 1 tbsp
Chile Oil 1 tsp
Thia Chile Paste 1-3 tbsp (adj for spice)
Red chile flakes (adj for spice)
Galangal Fresh 1-2 slices diced (adj for spice)
Posted by
admin Date:
Friday, February 8, 2008
Categories:
American - Southern US, Thai
Tags:
Pork Loin/Ribs - Marinade
http://www.royalthai-cuisine.com/recipes-eng/m35.htm
Read more...
Posted by
admin Date:
Monday, January 21, 2008
Categories:
Thai
Tags:
Dry Beef Curry (Panaeng Nuea)
http://www.northernthailand.com/cm/recipes/thai-recipes/KaengHungLey%20Muo.html
Read more...
Posted by
admin Date:
Monday, January 21, 2008
Categories:
Thai
Tags:
PORK CURRY (Kaeng Hung Ley Muo)
http://www.northernthailand.com/cm/recipes/thai-recipes/Hung-Lay-Curry.html
Read more...
Posted by
admin Date:
Monday, January 21, 2008
Categories:
Thai
Tags:
HUNG - LAY CURRY
http://www.northernthailand.com/cm/recipes/thai-recipes/kaengkhiao.htm
Read more...
Posted by
admin Date:
Monday, January 21, 2008
Categories:
Thai
Tags:
Green Curry with beef - Kaeng Khiao Wan Nuea
