Posts Tagged ‘thai’


red curry // shrimp paste day

August 21, 2011

red curry

The main ingredients are garlic, shallots, (dried) red chillies, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Common additives are fish sauce, sugar, Thai eggplant, bamboo shoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog, snake or duck. Tofu, and meat analogues or vegetables such as pumpkin, can be substituted as a vegetarian option. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice

Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).


garlic, chilis, ginger, shrimp paste, salt, lime peel, coriander, thai basil, cumin, sugar, and squash sounds pretty good to me.


thai coCOnut tapioca pudding

May 26, 2011



* 1 2×1-inch piece fresh ginger, peeled, sliced
* 1 1×1-inch piece fresh galangal,* peeled, sliced
* 10 Thai basil leaves*
* 6 fresh cilantro sprigs
* 2 kaffir lime leaves* or 2 teaspoons grated lime peel
* 1 tablespoon sliced lemongrass*
* 2 cups water

* 2 cups whole milk
* 1/2 cup sugar
* 1/2 cup small pearl tapioca* (not quick-cooking)
* 1 13.5- to 14-ounce can unsweetened coconut milk*

* 1 large mango, peeled, cut into cubes
* 1 tablespoon fresh lime juice
* Pinch cayenne
* Thai basil

Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.

Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.

Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.

we didn’t have half of the ingredients and it turned out anyway like the most amazing pudding i’ve ever made (even better than home-baked-bread-pudding!)


vegan┬ásatay & dipping sauce

September 28, 2010

this recipe works with any protein, by the way. i’m using tofu here because more of my friends eat this than other proteins. chicken, pork, beef, etc. work just as well.

marinate tofu/meat in cayenne, ginger, garlic, and some kind of delicious spice blend. i’m making this today at a friend’s house who will have more latin-influenced spices than indian, so i’ll probably do cumin, lime juice, coriander, cinnamon, cilantro/coriander leaves, and whatever nutmeg/mace/allspice stuff she has. shrimp paste and fish sauce makes this authentically thai; lacto-fermented hot-pepper pickles add a sour tang and can be a substitute.


dipping sauce

coconut cream/milk
peanut butter

heat. dip. enjoy.