Thai recipes

[Mama Mangia]

Red Curry Chicken with Bamboo Shoot

1.5 cups chicken, sliced to bite size pieces
1 can 13.5 oz coconut milk
1 jar 24 oz bamboo shoot sliced
5-6 kaffir lime leaves, shredded
2 - 3 tablespoons fish sauce
1.5 tablespoons palm sugar
2 tablespoons red curry paste
1/2 cup water
1/2 cup fresh Thai basil leaves
5 fresh Thai chile, sliced

Method

Drain bamboo shoots from the jar. In a medium pot, bring 5 cups of water to a boil then add bamboo shoot. Let boil for 15 minutes, drain and cut in to smaller size pieces (to your preference). Set aside.

In a medium pot, heat half of the coconut milk, and cook until it boils. Add the red curry paste, and stir until fragrant. Reduce the heat, and continue to stir while cooking until a thin film of oil apppears on the surface.

Add the chicken, stir until it starts to cook. Add remaining coconut milk slowly. Bring to a boil then add bamboo shoots and water. Season with fish sauce and palm sugar, when bring it up to a boil again. Add lime leaves, fresh red chili and basil. Stir well, remove from heat.

Serve with steamed Thai jasmine rice. Enjoy!

 

[Mama Mangia]

Thai Barbeque Chicken, "Gai Yang"

1/2 cup oyster sauce
1/2 cup sweet dark soy sauce
2 tablespoons of crushed garlic
2 tablespoons of freshly ground ginger root
1 teaspoon of freshly ground black pepper
5 (ore more) cloves garlic
1 teaspoon sea salt
3 sprigs parsley
Fresh limes, halved
1-2 tablespoons satay powder (optional)

Marinade the poultry for an hour or more (overnight), the longer the better.

Method

Wash the chicken and rub it with fresh limes. Combine the marinade ingredients in a large bowl. Add chicken, mix well and marinade.

Barbeque over charcoal or broil until cooked and the skin is crispy brown.

This is best served with Thai sticky rice, and sweet chile sauce. You should also put some more fresh ground ginger on the table and the usual Thai condiments (we particularly like chilis marinated in sweet dark soy sauce with this one). You can also serve it with a simple green salad.

 

[Mama Mangia]

Thai Chili Beef, "Neua Pad Prik"

2 pounds beef

Marinade

2 tablespoons seasoned fish sauce (see below)
2 tablespoons cornstarch
1 tablespoon black pepper sauce
2 tablespoons garlic, chopped
1/2 cup shallots finely sliced
1/2 cup green jalapeno peppers, sliced
1/2 cup red jalapeno peppers, sliced
5 tablespoons fish sauce
2 tablespoons dark sweet soy sauce
2 tablespoons sugar
2 tablespoons sesame oil


Seasoned fish sauce: take 4 tablespoons of fish sauce, add a tablespoon of Thai chile peppers, sliced thinly. Store in a stoppered jar for a week in the refrigerator, then it is ready to use. The excess can be used as a condiment for this dish.

Method

Slice the beef, and pound the slices thin. Mix the marinade ingredients and combine with the beef, and marinade for about 2 hours. In a large skillet or wok heat some oil, and sautee the beef, marinade, garlic, shallots and chilis for about 3 minutes. Add the remaining ingredients and saute for a further 2-3 minutes until cooked.

Serve over Thai jasmine rice, and garnish with a fried egg.

 

[Mama Mangia]

Isan Style Sausages (Thai Hamburgers), "Sai Grog Tod"

1 lb ground pork
1/2 cup cooked sticky rice
1.5 tablespoon fresh garlic, pulverized in a mortar and pestle
1.5 tablespoon pickled garlic, pulverized in a mortar and pestle
1/2 tablespoon Thai pepper powder (do not substitute)
1/2 tablespoon salt
1/2 tablespoon Golden Mountain Sauce
1/2 teaspoon corriander seed powder

Method

Put the pork and all other ingredients in a food processor and thoroughly mix. With clean hands, separate the meat into 3 or 4 sections, and wrap each section carefully and tightly with plastic wrap. Follow that with some tin foil for added protection. Set the sausage out at room temperature (not in the fridge) for 1-2 days. Remove from plastic wrap and foil.

Barbeque the sausage over medium/low heat for about 20 minutes or longer. Note the fragrant aroma, and make sure it's well-cooked. You can fry in oil if barbeque is not available.

Serve with fresh chile peppers, garlic, pickled ginger, spring onion, cilantro, leaf lettuce, cabbage and other greens you may like.