Thai Green Curry with Chicken

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
  • 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

Heat curry paste in the hot peanut oil.
Heat curry paste in the hot peanut oil.

Add coconut milk and stir
Add coconut milk and stir

Green curry paste and coconut milk
Green curry paste and coconut milk

Kaffir Lime Leaves and Thai Basil
Kaffir Lime Leaves and Thai Basil

Add the herbs into the coconut milk
Add the herbs into the coconut milk

Fresh chicken stock
Fresh chicken stock

Add sugar
Add sugar

Add fish sauce
Add fish sauce

Organic Chicken Tenders
Organic Chicken Tenders

Thai Eggplant, bamboo shoots and yellow squash
Thai Eggplant, bamboo shoots and yellow squash

add bamboo shoots
Add bamboo shoots

add squash
Add squash

cut Thai eggplant into quarters
Cut Thai eggplant into quarters

Green Curry!
Green Curry!

Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

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
  • 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

Add noodles to hot water
Add noodles to hot water

Drain noodles and cut with scissors
Drain noodles and cut with scissors

Vegetables
Vegetables

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

Stir vegetables in oil
Stir vegetables in oil

Add noodles and sauce and stir well
Add noodles and sauce and stir well

Add bean sprouts at the end
Add bean sprouts at the end

Easy Thai Red Curry

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
  • 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

Making the red curry base
Making the red curry base

Easy Thai Red Curry
Easy Thai Red Curry

4th of July Party 2015

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

Photo Jul 04, 5 08 05 PM

Thai chicken egg rolls with glass noodles with a sweet chili dipping sauce

Photo Jul 04, 4 38 22 PM

Manilla Clams in with Thai Basil and spicy sauce

Photo Jul 04, 5 03 30 PM

Chinese BBQ red pork

Photo Jul 04, 5 09 22 PM

Korean Kalbi ribs

Photo Jul 04, 5 40 17 PM

Chinese rice cakes with Chinese Broccoli

Photo Jul 04, 6 24 36 PM

Fried pork belly with “Grandma’s Sauce”

Photo Jul 04, 4 41 40 PM

Fried Rice with egg and scallions

Photo Jul 04, 5 30 25 PM

Banana Cream Pie

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