Thai Coconut Milk Soup – Tom Ka Gai

On November 6, 2015 By nathalieskitchenIn soup, Thai1 Comment

It’s finally starting to get cold in California. Today was the perfect day to make one of my favorite soups. I made a quick and easy version today since I was short on time, enjoy!

Thai Coconut Milk Soup - Tom Ka Gai

Servings: 4-6
Difficulty: easy
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Ingredients:

One package of organic chicken tenders cut into pieces
2 cans of coconut milk
1 package of Pacific organic chicken broth (I didn’t have time to make fresh, but use fresh if you can)
3 Kaffir lime leaves
2 stalks of lemon grass (just the bottom part)
1 young ginger (galangal)
Handful of chopped cilantro
Thai chilies (optional)
Green onions chopped (optional)
1 package of Tom Ka paste (I like a super rich flavor so I add this to my soup)
2 teaspoons of chili paste (optional)
1 can of straw mushrooms (you can use any mushroom)
1 teaspoon of fish sauce
2 fresh lemons

Directions:

Heat pan and add coconut milk and Tom Ka Paste and let come to a boil
Cut up the bottom part of the lemon grass length wise
Cut up in slices the galangal
Tear or cut kaffir lime leaves in half
Place in broth and let simmer for 5 minutes
Add chicken broth and let come to a boil and reduce heat to simmer for 15 minutes
Remove galangal and lemongrass (you can leave some lemongrass in for a pretty look but its is inedible)
Add chicken and make sure its cooked through before adding anything else
Add mushrooms
Add chili paste
Add 1 teaspoon of fish sauce (more if you like saltier)
Add squeezed lemon juice to taste. (I like mine sour)
Add chilies if you want it spicy
Serve hot!

cooking the soup base — Cooking the soup base

remove the galangal and lemongrass before adding chicken

Thai Spicy Beef Salad – Nam Tok

On October 29, 2015October 28, 2015 By nathalieskitchenIn Asian Party Food, beef, Salads, ThaiLeave a comment

There are a few different kinds of Spicy Beef Salad you can order in Thailand. This version is like the sister of the popular dish “Laab” which is made with ground chicken. Nam Tok is a northeastern Thai dish typically served with sticky rice and fresh vegetables. I chose to make mine without either but instead adding cucumber and tomatoes to the base.

Thai Spicy Beef Salad - Nam Tok

Servings: 2-3
Time: 30min
Difficulty: easy
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Ingredients:

1 or 2 high quality cuts of organic beef (NY Strip or Fillet Mignon)
3 tablespoons of fish sauce
4 tablespoons of lime juice (less if you don’t like it as sour)
1-4 fresh Thai chilis cut up
1 tablespoon of roasted dried chili’s
1/4 cup of cut green onions (the entire thing)
1 tablespoon of toasted rice
1-2 teaspoons of sugar (to taste)
1/2 red onion sliced thin
Cucumber
Tomatoes
Lettuce (optional)
Cilantro and Mint (optional)

Directions:

To make the toasted rice, you can use any asian rice. Toast the rice over medium heat in a frying pan. Move the rice around so it doesn’t burn, the rice should be brown (not black). Place in food processor until a course powder.

In a medium bowl combine the fish sauce, lime juice, chili’s, sugar, and onions. Set aside while you grill the beef.
Grill steak to how you like to eat it and let it rest for 10 minutes
Slice into thin pieces and mix with the dressing
Pour over sliced cucumbers, tomatoes and lettuce

Thai Green Curry with Chicken

On October 28, 2015 By nathalieskitchenIn Chicken, dinner, Thai1 Comment

I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.

Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!

Thai Green Curry with Chicken

Servings: 6-8
Time: 1hr
Difficulty: medium
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Ingredients:

1 tablespoon of peanut oil
1 can of green curry paste (I prefer Maesri brand)
1 can of coconut milk
1-2 Kaffir lime leaves
Large handful of Thai Basil (remove from stems)
3 cups of fresh chicken broth
1-2 tablespoons of sugar or palm sugar
1 tablespoon of fish sauce (or more if you want it saltier)
1 package of organic chicken tenders
1 can of bamboo shoots (I prefer Chaokoh brand)
10-15 Thai eggplant
2 yellow squash

Directions:

In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
Sauté for 1-2 minutes
Add coconut milk and stir until combined with curry paste
Add Kaffir leaves and a handful of basil
Add fresh chicken stock
Add sugar
Add fish sauce
Add chicken
Bring to a boil and let chicken cook until no longer pink
Add bamboo shoots, eggplant and squash
Bring to a boil then reduce heat to simmer for about 30 minutes
Serve over rice or rice noodles

Thai Eggplant, bamboo shoots and yellow squash

cut Thai eggplant into quarters — Cut Thai eggplant into quarters

Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

On October 27, 2015October 27, 2015 By nathalieskitchenIn Asian Party Food, Thai, VegetablesLeave a comment

Recently I’ve discovered that glass noodles are very low in calories and a great diet food. These noodles are quick to make and your kids will love it!

Thai Glass Noodle Stir Fry with Vegetables - Pad Woon Sen

Servings: 4-6
Time: 25min
Difficulty: easy
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Ingredients:

4 bundles of Chinese vermicelli noodles
1 cup of chopped green beans
2 carrots (mandolin sliced into ovals)
1 small sweet onion
3-4 chopped pieces of garlic
1 handful of beansprouts
2 tablespoons of golden mountain soy sauce
1 tablespoon of thin soy sauce
1 tablespoon of sweet black soy sauce
1 teaspoon of fish sauce
pinch of pepper
2 eggs
1 tablespoon of peanut oil

Directions:

In a medium saucepan bring 4 cups of water to a boil
Turn off heat and add the noodles
let soak for 3 minutes and make sure all noodles are submerged into the water
Remove and drain and cut with kitchen scissors into small pieces and set aside
In a large pan or wok heat peanut oil
Add garlic and onions and stir for 1 minute
Add beans and carrots and stir for 3-4 minutes
Add noodles
Add all sauces and pepper
Stir well until all combined
Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
Add bean sprouts and cook for another 2 minutes stirring and mixing well
Serve immediately

Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy sauce — Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy Sauce

Easy Thai Red Curry

On September 29, 2015October 12, 2015 By nathalieskitchenIn ThaiLeave a comment

I’ve been cooking Thai food since I was a young child. I’ve made Red Curry all different ways. If you make the curry paste from scratch it can take a lot longer. I’ve opted to take the easy route and buy the curry paste. I do however, take the time to make home made chicken stock. I think this makes the curry so rich and flavorful. Also, adding fresh Thai basil is key. (don’t skimp not that)

Thai Red Curry

Servings: 4-6
Time: 1hr
Difficulty: easy
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I made mine tonight with untraditional vegetables that are not typically used in Thai red curry recipes. I was inspired by the farmers market this week so I used what I found there.)

Ingredients:

1 can of red curry paste (I like the Maesri brand)

1 can of coconut milk (I like Chaokoh brand)

2 cups of chicken broth (I prefer homemade or a high quality brand)

1 package of organic chicken tenders

1 can of bamboo shoots (I like Chaokah brand)

1 Tablespoon of soybean oil or peanut oil

2 Teaspoons (or more to taste) of fish sauce (any brand will is fine)

1 Tablespoon of palm sugar or table sugar (if you want it sweeter, you can gradually add more)

1 large handful of Thai basil

1 Large zucchini (chopped)

1 handful of green beans (chopped)

1 handful of mushrooms (any kind is fine)

1 sweet onion (chopped)

Directions:

Heat the red curry paste and the oil together stirring regularly for about 1-2 minutes. This will help the curry paste waken up and the flavors to be more rich. Add chopped onion and let the onions cook through.

Add 1 can of coconut milk and bring to a boil then add 2 cups of chicken broth.

Add the large handful of Thai basil (make sure your remove the stems).

Add bite sized chicken and let cook through.

Add all vegetables

Add sugar and fish sauce

Let boil until the vegetables are cooked through (about 20 minutes)

Serve over rice or noodles.

Can be kept in air tight container for up to 3 days.

Enjoy!

Thai Red CurryIngrediants — Thai Red Curry Ingrediants

4th of July Party 2015

On September 26, 2015October 12, 2015 By nathalieskitchenIn Asian Party Food, ThaiLeave a comment

This was the first year we hosted 4th of July at our house. Since we just remodeled our kitchen I felt the need to trial run a smaller party with 10 people vs. the 40-50 people party I typically throw.

My new kitchen was a success, I had plenty of counter space to prep (85 sq feet) and my new Bosch hood kept all the smoke alarm at bay. (no firemen had to save us…LOL)

The theme for my menu was “Asian Inspired” instead of just Thai. We had a little Korean, Japanese, Chinese and Thai. I think the dishes blended well together on the plate.

Here are just some of the dishes from the menu:

Truffle Edamame with soy, garlic, chili and ponzu sauce