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COLLECTION: Thai Recipes Vol.1 (of 2)

COLLECTION: Thai Recipes Vol.1 (of 2) is built on Coconut Milk, Salt, Roasted Salted Peanuts, Sugar, and Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/2 tsp
• 3/4
• 1/3
• 1/2
• 6 cup
• 1 1/2 qt
• 1/2 cup
• 4 oz
• 11 oz
• 1/4 cup
• 1/3 cup
• 15 oz
• 1 cup
• 1/2 cup
• 1/3 cup
• 1/4 cup
• 1/4 tsp
• 9 oz
• 4 clove
• 2 cup
• 1/4 cup
• 1/2 tbsp
• 1/4 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/2 lb
• 1/2 lb
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 1 tsp
• 3/4 lb
• 1/2 cup
• 6 clove
• 1 cup
• 1 pkg
• 1 cup
• 1/4 cup
• 1/4 cup
• 5 clove
• 1/3 cup
• 1/4 cup
• 1/2 cup
• 1/4 tsp
• 1/4 cup
• 2 tsp
• 2 cup
• 1/4 cup
• 1 tsp
• 1/4 tsp
• 1 cup
• 1 pkg
• 1/4 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Cooking pad thai starts with vegetable or peanut oil.

2. 2

   The general mix of flavors is sweet, salty, sour, and hot.

3. 3

   Fish sauce (sometimes soy sauce is used in addition, or in place of for pure vegetarian versions)

4. 4

   Sugar (sometimes palm sugar is suggested)

5. 5

   "red stuff" -- may be paprika, tomato paste, catsup, chili powder, hot chili sauce, chili paste with garlic, tomato sauce, or cayenne pepper, depending on the recipe.

6. 6

   Slice unpeeled eggplant crosswise into slices 1/8-inch thick.

7. 7

   Cut tofu into 1/2-inch cubes.

8. 8

   Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!).

9. 9

   Add eggplant and tofu and cook for 5 to 7 minutes.

10. 10

    Add remaining ingredients; mix gently.

11. 11

    Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

12. 12

    Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar.

13. 13

    Heat oil to medium-high and saute pepper mixture for 3 minutes.

14. 14

    Stir in coconut milk and cook for 2 minutes.

15. 15

    Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies).

16. 16

    Reduce heat to medium-low.

17. 17

    Stir in fish sauce (if using), salt, and basil.

18. 18

    Serve on a bed of chopped cabbage.

19. 19

    Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.

20. 20

    Cook until pink color disappears.

21. 21

    Drain off most of the fat.

22. 22

    Add sugar and pepper, cook 1-2 minutes.

23. 23

    Add peanuts, mix in well, then remove from heat.

24. 24

    Cool to room temperature.

25. 25

    Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled.

26. 26

    Clean and pick green bean tips.

27. 27

    In a dutch oven (or equivalent size vessel), heat oil.

28. 28

    Add curry paste and "fry" until fragrant, about 1 minute.

29. 29

    Add broth, green beans, bamboo shoots (or other vegetable).

30. 30

    Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary).

31. 31

    Reduce heat to a hard simmer and continue cooking until green beans are

32. 32

    VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice.

33. 33

    Wash, peel, de-vein shrimp.

34. 34

    Save shells.

35. 35

    Wash shrimp again, drain, pat dry, cover and refrigerate.

36. 36

    If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end.

37. 37

    Discard straw-like top.

38. 38

    Lightly crush the 6 pieces.

39. 39

    In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.

40. 40

    Bring to boil.

41. 41

    Lower heat and simmer gently for 20 minutes.

42. 42

    Strain stock, then add fish sauce, lime juice, and chili paste.

43. 43

    Adjust fish sauce and lime juice to taste. *Add more chili paste for more heat.

44. 44

    Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute.

45. 45

    Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.

46. 46

    Prepare garnish shortly before serving.

47. 47

    Cut green chilies into fine rounds.

48. 48

    Wash and dry cilantro.

49. 49

    Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp.

50. 50

    Cook on medium heat for 2 minutes or just until shrimp turn opaque.

51. 51

    Garnish with chilies and cilantro leaves.

52. 52

    Serve hot.