Menu Food Thai Beef & Pineapple Curry

I first tried this gourmet-style Thai curry in a high-end Thai restaurant and have been working to perfect the recipe every since. I'm pretty happy with it, and I think you will be too. This unique and beautiful curry is extremely flavorful - it's also simple and fun to make. It features a combination of tender beef with chunks of juicy pineapple and ripe tomatoes in an easy-to-make yellow curry sauce for a true taste sensation! Serve with steamed rice for a delicious, nutritious meal that's beautiful to serve guests as well as for everyday eating. ENJOY!

Prep Time: 15 minutes

Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Yield: SERVES 4

Ingredients:
•2 beef steaks, sliced thinly on a bias (on an angle), fat left on
•1 can thick coconut milk
•1 small to medium cooking onion, sliced into rings
•1+1/2 to 2 cups pineapple chunks, fresh or canned
•1+1/2 to 2 cups cherry tomatoes
•2-3 Tbsp. oil
•1/4 cup chicken or beef stock
•2-3 Tbsp. sherry or red wine
•2 bay leaves
•handful fresh coriander or basil
•CURRY PASTE:
•1 stalk fresh lemongrass, thinly sliced, OR 2 Tbsp. frozen/bottled prepared lemongrass
•1-2 fresh red chilies, OR 1/2 to 3/4 tsp. dried crush chili (from the spice aisle)
•3-4 cloves garlic
•1 thumb-size piece galangal OR ginger, sliced
•3/4 tsp. shrimp paste (available by the jar in Asian stores)
•3/4 tsp. turmeric
•1/2 tsp. ground coriander
•2 Tbsp. brown sugar

Preparation:
1.Place all 'Curry Paste' ingredients in your food processor or blender. Add up to 1/4 can of the coconut milk to help blend ingredients. Blitz well and set aside.
2.Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the onion rings. Stir-fry 1-2 minutes, until starting to brown, then add the stock. Reduce heat to medium and simmer until most of the stock has disappeared. Using a slotted spoon, pick out half of the rings and reserve in a bowl for later. Leave the rest in the pan.
3.Turn heat back up to high or medium-high and add the beef plus a little more oil if necessary. Stir-fry 2-3 minutes until beef is browned. Add the sherry or wine as you stir-fry, a little at a time, to keep ingredients sizzling and add additional flavor.
4.Add the curry paste plus most of the remaining coconut milk, reserving roughly 1/4 cup for later. Also add the bay leaves. If using fresh pineapple, add it now as well (canned pineapple will be added later). Stir well and bring to a gentle boil.
5.Reduce heat to low. Cover and let the curry simmer 20 to 45 minutes, depending on how much time you have (the longer the beef simmers, the more tender it will be). Stir occasionally.
6.Add the tomatoes plus canned pineapple (if using). Simmer another 10 minutes, until tomatoes have softened.
7.Reduce heat to low and add remaining coconut milk plus reserved onion rings, gently stirring them in. Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough, or more chili for more heat. If you'd like a sweeter curry, add a little more sugar. If too salty or sweet, add another Tbsp. lime or lemon juice.
8.Top the curry with fresh coriander and serve with plenty of Thai jasmine rice. ENJOY!

Menu Curry Chicken with Potatoes Warm Spices Food

This chicken curry recipe is similar to classic Thai 'Massaman' curry in that it combines the best of Indian and Thai cuisines. So if you like Thai food and Indian curries, you'll love this warm and flavorful dish. The curry sauce is made entirely from scratch, which means it's fresh and healthy. It's also easy to make - just throw everything into a food processor, then put the curry in the oven to bake while you get on with your day. Enjoy!!



Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: SERVES 3-4
Ingredients:

•CURRY SAUCE: (SERVES 4)
•1 can good-quality coconut milk
•3 shallots OR 1/2 cup purple onion, sliced
•5 cloves garlic
•1-3 fresh red chilies, depending on how hot you want it, OR 1/2 to 1 tsp. cayenne pepper
•1/2 tsp. turmeric
•1 Tbsp. finely sliced lemongrass
•3 Tbsp. fish sauce
•1 thumb-size piece of galangal OR ginger, sliced or grated
•1 tsp. fennel seeds
•1 tsp. shrimp paste (available by the jar at Asian/Chinese stores)
•1/2 tsp. cloves
•1 tsp. ground cardamom
•1 tsp. tamarind paste (available by the jar at Indian stores) - OR substitute 1 Tbsp. lime juice
•1 Tbsp. brown sugar (or more to taste)
•OTHER INGREDIENTS:
•1 lb. chicken pieces
•2-3 potatoes, cut into wedges or chunky cubes
•1/2 cucumber, sliced
•1-2 cinnamon sticks
•1/4 cup dry roasted unsalted peanuts OR cashews, roughly chopped or ground
•generous handful fresh coriander

Preparation:

1.To make the curry sauce, simply place all curry sauce ingredients in a food processor (or blender). Process well to form a smooth sauce.
2.Place chicken pieces in a fairly large cassarole dish, and pour the curry sauce over. Stir well.
3.Add chopped potatoes, plus cinnamon sticks. Stir again.
4.Cover and bake at 350 degrees for 1 hour, or until chicken is well cooked (depending on your oven and the thickness of the chicken pieces, you may need to let the curry bake another 10 minutes or so).
5.Remove from the oven and add the cucumber rounds, stirring to incorporate.
6.Taste-test the curry for salt, sweetness, and spice level. If not salty enough, add more Tbsp. fish sauce (instead of salt), to taste. Add 1/2 to 1 more Tbsp. brown sugar if the curry is too sour for your taste. Add more fresh chili or cayenne if not spicy enough. If too spicy, add a little more coconut milk or plain yogurt.
7.To serve, scoop curry onto a serving platter, including potatoes and cucumber as well as chicken. Sprinkle with chopped or ground nuts, plus fresh coriander. Serve with penty of Thai jasmine-scented rice, and ENJOY!

Menu Curry Chicken with Potatoes Food

This curry chicken recipe is my family's favorite. It's a classic yellow curry made with chunks of chicken and potatoes, and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you can, look for a good Madras curry powder at your local Asian or Indian food store - a Madras blend works well with Thai flavors, and will give you far better results than your average supermarket curry powder. ENJOY!

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes

Ingredients:

•SERVES 4+
•1 lb chicken breast or thigh, chopped into small chunks (or chicken pieces)
•2-3 potatoes, chopped into chunks (see photo)
•1/4 cup fresh coriander for garnish
•3 Tbsp. Madras curry powder or regular curry powder
•1 tsp. paprika
•1 bay leaf
•1 cinnamon stick OR 1 tsp. cinnamon
•1/2 to 1 tsp. cayenne pepper (adjust according to desired spiciness)
•2 shallots OR 1/2 cup purple onion, diced
•3 cloves garlic, minced
•1 thumb-size piece galangal OR ginger, grated
•1/2 cup chicken stock or broth
•1 Tbsp. ketchup; OR 1 Tbsp. tomato paste + 1/2 tsp. sugar
•1 can coconut milk
•2-4 Tbsp. fish sauce
•1 tsp. sugar
•1 Tbsp. lemon juice
•oil for stir-frying
•Optional: 2 whole kaffir lime leaves (available at Asian food stores)

Preparation:

 1.Preheat oven to 350 degrees.

2.Place a wok or large frying pan over medium-high heat. Add the curry powder, paprika, bay leaf, cinnamon, and cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
3.Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
4.Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
5.Add remaining stock plus ketchup, stirring well to combine.
6.Now add the coconut milk, fish sauce, sugar, and lime leaves (if using). The lemon juice will be added
later.
7.Transfer to a large covered casserole dish and bake 1 hour at 350 degrees.
8.Remove from oven. Add the lemon juice and give the curry a good stir.
9.Taste-test for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
10.Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!

Menu Thai Jungle Curry from Chiang Mai Food

If you like chicken curry, try my Thai Jungle Curry, which is based on a famous dish from Chiang Mai. Spicy and layered with flavor, this curry is a splendid variation of red curry, but with the addition of a few key ingredients. While Jungle Curry is usually made with wild meats (which most Westerners would have trouble obtaining and stomaching), here I've created my own version using chicken. I've also replaced the original broth with a little coconut milk, which I find adds more thickness and flavor to the sauce. Note that Jungle Curry can also be made with pork or other red or wild meats of your choice. ENJOY!

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:

•SERVES 2-3
•1/2 chicken, chopped into pieces, OR 4-6 chicken pieces, thighs, breast, or drumsticks
•generous handfuls of fresh coriander and basil for topping
•optional vegetables: 1 cup eggplant, chopped into bite-size pieces, and 1/2 cup cherry tomatoes
•JUNGLE CURRY SAUCE:
•1/2 onion, thinly sliced
•3-4 Tbsp. galangal OR ginger, thinly sliced
•1 Tbsp. green peppercorns (these come packed in a jar with vinegar - available at most Asian/Chinese food stores))
•2 Tbsp. fresh or frozen lemongrass , minced
•6 cloves garlic
•6 kaffir lime leaves, cut into slivers with scissors (available frozen at most Asian stores)
•1 Tbsp. chili powder (regular North American type from your supermarket)
•1-2 fresh red chilies, OR 1 tsp. cayenne pepper, to taste
•juice of 1/2 lime
•1 tsp. shrimp paste (available by the jar at Asian food stores)
•3 Tbsp. fish sauce
•1 can coconut milk
•optional: 1 tsp. palm or brown sugar, to taste

Preparation:1.While this curry is traditionally made in a wok (by simmering the meat in the sauce), I find it's easier in the oven where it won't burn or dry out. Preheat oven to 375 degrees.
2.Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk - just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don't have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.
3.Place the chicken in a casserole dish and pour the curry sauce over top. Mix all together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 45 minutes and add your vegetables, then return to the oven to bake for 15 more minutes.
4.Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.
5.Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little more sugar.
6.Serve right in the casserole dish, or for more formal occasions, scoop the curry into a serving bowl or onto individual plates. Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Also, a small 'branch' of green peppercorns can be added as a pretty garnish. Serve with plain rice or my Easy Coconut Rice. ENJOY!

Menu Special Thai Lime Leaf Green Curry Recipe Food

This Thai spin on classic green curry recipe is exquisitely Thai in taste, flavor, and texture. Made with lime leaf as well as lime juice, the curry paste is extremely aromatic and dark green in color. It is similar to classic Thai green curry, but also slightly different owing to the prominant flavor of the lime leaves. Kaffir lime leaves can be purchased at any Asian store (if not fresh, check the freezer section), and you'll be needing lots of them for this wonderful recipe. ENJOY!

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients:

•SERVES 2-3
•1 to 1.5 lbs. chicken thighs or breast, chopped into small pieces
•1 red bell pepper, chopped into bite-size pieces
•1 green or yellow bell pepper, chopped into bite-size pieces
•2 shallots OR 1/4 cup purple onion, finely chopped
•1/2 can good-quality coconut milk
•1/2 cup fresh basil
•oil, + a little sherry (or cooking sherry) for stir-frying
•CURRY PASTE:
•10 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store)
•6 cloves garlic
•4 green (spring) onions, sliced
•3 Tbsp. fish sauce (available in tall bottles at Asian stores)
•4 Tbsp. freshly-squeezed lime juice
•3 Tbsp. soy sauce
•1 tsp. dark soy sauce
•2 tsp. brown sugar
•3 Tbsp. coconut milk
•1/2 cup fresh basil
•1 fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste)
•1/2 tsp. shrimp paste (available by the jar at Asian stores)

Preparation:
1.Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe). Place these strips plus all paste ingredients together in a mini food chopper (or a food processor which can mince finely). Process very well to create an aromatic dark green Thai curry paste.
2.Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots and stir-fry 1 minute.
3.Add the chicken, plus 2-3 Tbsp. sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.
4.Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).
5.Reduce heat to medium. Add all the remaining paste plus 1/3 can coconut milk, stirring well to mix.
6.Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
7.Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine-scented rice, and ENJOY!

Menu Thai Herbal Noodles Food

Try this easy Thai noodle recipe made with fresh herbs. It's quick and simple to make, and super-tasty! Good both for the vegetarian Thai food lover, or just add shrimp for those who like seafood. Excellent for both lunch and supper, you'll want to make this noodle recipe part of your everyday Thai food menu.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

•7-8 ounces wheat or egg noodles, fresh or dried "instant" type (SERVES 2)
•3-4 Tbsp. oil for stir-frying
•1/4 cup raw or dry roasted unsalted peanuts, ground or roughly chopped with a knife
•8-12 medium or large tiger prawns, OR 1 cup medium-firm tofu, cubed and tossed with 1 Tbsp. soy sauce
•1 egg (omit if vegan)
•2-3 Tbsp. white wine (or white cooking wine or sherry) OR substitute chicken or vegetable broth
•PASTE:
•1 red or green chili (de-seeded if you prefer less spice)
•3 cloves garlic, minced
•1 thumb-size peeled piece of galangal (or ginger), grated
•2 Tbsp. fish sauce - Vegetarians substitute 3 Tbsp. soy sauce
•juice of 1/2 lime
•FRESH HERBS:
•1/2 to 1 loosely-packed cup basil leaves, roughly chopped
•1/2 cup fresh chives, chopped into small pieces
•3 spring onions, sliced
•1 loosely-packed cup fresh corriander, roughly chopped
•optional: 1 cup bean sprouts

Preparation:1.Boil the noodles until cooked or nearly cooked (they will be fried later), then rinse briefly with cold water to keep from sticking. Set aside.

2.If you have a food processor or mini chopper: add the paste ingredients and process well. OR, simply mince the paste ingredients well and stir together in a cup. Set aside.

3.Wash, rinse, and chop/slice fresh herbs. Set aside.

4.Heat up wok or large frying pan for 1 minute (medium-high heat). Add oil and swirl around.

5.If Not Adding Prawns or Tofu, Skip to step 7. Add 1/2 the paste plus the prawns or tofu. Also add 2 Tbsp. white wine or cooking wine (or broth).

6.Stir-fry for 1-2 minutes until shrimp are pink and plump, or tofu is warmed through and fragrant. (If wok or pan becomes dry, add another Tbsp. or two of wine or broth.) Now clear a space in the center of the wok or pan.

7.Break egg into wok or pan and quickly stir with a spatula until egg is cooked (like scrambled eggs).

8.Push eggs and other ingredients aside and add 1 more Tbsp. oil to the bottom of the wok or pan. Now add the noodles plus all the [remaining] paste and stir fry one minute, or until noodles are cooked.

9.Do a taste test. If not salty enough, add more fish sauce or vegetarian substitute (I usually add at least 1 more Tbsp., but it may already be salty enough for you). If not spicy enough, add more fresh chili, or a little chili sauce and toss well to incorporate.

10.Remove wok from heat. Toss with fresh herbs and bean sprouts (if using).

11.Sprinkle noodles with ground or chopped peanuts. If desired, place wedges of fresh lime on the side (optional).

12.For those who like their noodles extra spicy, accompany this dish with a bottle of Thai chili sauce. ENJOY!

Menu Thai Beef & Broccoli Stir Fry Food

This Beef & Broccoli Stir Fry is healthy and colorful with robust flavors that are easy to stir up. Along with the broccoli, you can add red bell pepper or, for those who like it spicy, red chili peppers. The stir fry sauce is simple to make but complex in taste, making for a lively taste combination when fried up together with the beef and vegetables. Just serve this Beef and Broccoli Stir Fry with rice and you have a complete meal that also makes for delcious leftovers. ENJOY!

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
•SERVES 2
•3/4 lb. (.350 kg) beef sirloin steak, thinly sliced into strips
•3 Tbsp. soy sauce mixed with 1 tsp. sugar
•1/4 tsp. coursely ground black pepper
•1 large head broccoli (or 2 small), chopped into florets
•optional: 1 red bell pepper, chopped
•optional: 1 red chili, thinly sliced
•1/2 onion, roughly chopped
•2 Tbsp. chopped galangal OR fresh ginger
•STIR FRY SAUCE:
•2 Tbsp. fish sauce
•1/2 tsp. cornstarch
•3 Tbsp. dry sherry (or cooking sherry)
•2 Tbsp. oyster flavored sauce (I use Kikkoman brand)
•2 Tbsp. plus 1 tsp. lime juice
•3 cloves garlic, minced
•1+1/2 tsp. sugar
•1/2 tsp. cayenne pepper
•2 Tbsp. fresh coriander leaves and stems, finely chopped
•OTHER:
•2 tsp. sesame oil
•extra handful of fresh coriander (for garnish)
•2 Tbsp. oil for stir-frying
•1/4 cup water


Preparation:

1.Pour the soy sauce and sugar mixture over the strips of beef. Season with the ground black pepper and stir well. Set beef aside to marinate while you prepare the other ingredients.

2.Place the fish sauce in a cup or small bowl. Add the cornstarch and stir until it dissolves. Now add all the other stir-fry sauce ingredients and stir to combine.

3.Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the onion, ginger, and fresh chili (if using). Stir-fry briefly to release the fragrance (about 1 minute).

4.Add the beef together with its soy sauce marinade. Stir-fry 5 minutes, or until beef is cooked. If your wok becomes dry, add a Tbsp. of water.

5.Add the broccoli plus the red bell pepper (if using). Also add the stir-fry sauce plus 1/4 cup water.

6.Stir-fry until broccoli turns bright green and has softened slightly but is still fairly firm - about 2 minutes.

7.Remove from heat and do a taste test. If too salty for your taste, add a little more lime juice. If not salty enough, add a little more fish sauce. If not spicy enough, add a little more cayenne pepper.

8.Drizzle the sesame oil over and serve immediately with generous sprinklings of fresh coriander. ENJOY!

Menu Chicken Pad Thai Food

You asked for a simpler, one-page version of my Chicken Pad Thai Recipe - so here it is! A faster, easier version of Pad Thai, this yummy recipe will leave you craving more. The key to perfect Pad Thai is in the cooking (or "not" cooking) of the noodles - learn how to get them chewy-perfect with this recipe. Included is a simple, but authentic pad thai sauce which is tangy and a little spicy. When it's all put together, you'll find there isn't a noodle dish better than world-famous pad Thai!

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutesYield: SERVES 2
Ingredients:

•8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
•1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
•Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
•4 cloves garlic, minced
•optional: 1-2 fresh red chilies, minced
•3 cups fresh bean sprouts
•3 spring (green) onions, sliced
•1/2 cup fresh coriander/cilantro
•1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
•1/4 cup chicken stock
•1/8 tsp. ground white pepper
•vegetable oil for stir-frying, and wedges of lime
•PAD THAI SAUCE:
•3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
•2 Tbsp. fish sauce, + more to taste
•1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
•3 Tbsp. brown sugar

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1.Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.

2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!

3.Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

4.Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).

5.Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).

6.Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).

7.Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!

8.Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.

9.Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Menu Thai Cashew Chicken Recipe Food

Thai Cashew Chicken is one of many stir fry recipes that came to Thailand via the Chinese. Very popular in Thai restaurants, this famous chicken stir fry recipe is made with lean chicken breast, shiitake mushrooms, plus suey choy, bok choy, or other Chinese greens. Cashew chicken is a simple stir fry recipe that is easy to make, plus healthy and delicious. Enjoy it with Thai jasmine-scented rice or Thai sticky rice (see recipe link below) for a nutritious and satisfying meal. 

Prep Time: 30 minutes

Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:

•SERVES 4

•2 chicken breasts, cut into bite-size pieces or strips
•1 cooking onion, sliced
•4 spring onions, cut into thirds
•5-8 large leaves suey choy (or other chinese cabbage), cut into square bite-size pieces
•1/2 cup cashews, dry roasted, unsalted
•1 cup shiitake mushrooms, sliced, fresh or dried (if dried, soak in hot water for at least 4 hours beforehand)
•1-2 red chillies, de-seeded and diced (omit if you like it mild, or if kids are involved)
•3 cloves garlic
•marinade: 2 tsp. arrowroot powder or cornstarch dissolved in 1 Tbsp. water and 2 Tbsp. soy sauce
•1/4 cup chicken broth or white wine (or white cooking wine or sherry)
•SAUCE:
•3 Tbsp. white cooking wine
•1 cup chicken broth
•2 Tbsp. soy sauce
•1 Tbsp. rice vinegar
•1/2 tsp. dark soy sauce
•1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 heaping Tbsp. brown sugar
•OTHER:
•1 Tbsp. arrowroot or cornstarch powder, dissolved in 3 Tbsp. water
•1-2 Tbsp. oil for stir-frying

Preparation:1.Place arrowroot or cornstarch powder (dissolved in water and soy sauce) in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

2.To make the stir-fry sauce, pound or process sliced lemongrass in pestle & morter or a food processor until fine.

3.Now combine all sauce ingredients in a bowl or large cup, stirring well. Set aside.

4.In a large wok or frying pan, fry the cooking onion, garlic, and chillies (if using) in oil over medium-high heat (1-2 minutes).

5.Add the chicken (with the soy sauce marinade) and mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes too dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.

6.Add the rest of the vegetables and continue stir frying until they soften and turn bright green (about 1 minute).

7.Finally, add the sauce you made earlier, plus the cashews. Then add the arrowroot or cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).

8.Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet).

9.If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.

10.Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!

Menu Thai Stir-Fried Basil Pork Food

If you're a fan of authentic Thai street food, you must try this wonderful Thai Basil Pork Stir Fry. It's classic Thai at its tastiest. Usually this dish is made with ground pork, but nearly any type of pork or chicken can be used (for my recipe, I used pork loin cut into thin strips). There are two keys to this dish: first, make sure you use enough basil, and second, get yourself this secret Thai ingredient: Golden Mountain Sauce (see more on this sauce below recipe). ENJOY!

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:

•SERVES 2-4
•3/4 lb. to 1 lb. ground pork, OR pork loin, cut into very thin strips (OR substitute chicken breast or thigh)
•4-5 cloves garlic, chopped fine
•1-2 fresh red chilies, chopped fine (OR substitute 1/2 to 3/4 tsp. dried crushed chili)
•1/4 cup chicken stock
•1 egg
•2 oz. (1 compressed cup, or approximately 2 containers/bags) fresh Thai basil, OR substitute sweet basil
•4-5 green onions, sliced
•2-3 Tbsp. oil for stir-frying
•Garnish: 1 fresh red chili, sliced
•STIR-FRY SAUCE:
•2 Tbsp. oyster sauce (I used Golden Dragon brand)
•3 Tbsp. Golden Mountain Sauce* (see below)
•1 Tbsp. fish sauce
•1 tsp. dark soy sauce
•1 generous Tbsp. brown sugar
•2 Tbsp. fresh-squeezed lime juice

Preparation:1.Combine all Stir-Fry Sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.

2.Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the garlic and chili. Stir-fry 30 seconds to 1 minute to release the fragrance, then add the meat.

3.Stir-fry until the pork is nearly cooked (5-6 minutes). Add half the chicken stock as you stir-fry to keep ingredients sizzling. Reserve remaining stock for later.

4.Push ingredients aside and crack the egg into the middle of your wok/pan. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.

5.Add the stir-fry sauce and stir to incoporate.

6.Reduce heat to medium-low. Allow your stir-fry to simmer 2-3 minutes (add a little more of the chicken stock if needed). While the dish is simmering, chop up the basil.

7.Add remaining chicken stock plus the green onions and the basil. Stir well.

8.Reduce heat to low and taste-test. Note: this dish should be on the salty side, and as spicy as you can tolerate. If too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce and/or golden mountain sauce. Add more fresh or dried chili (I added fresh for this picture) if desired.

9.Serve immediately when plenty of Thai jasmine rice and enjoy this classic Thai dish. Excellent when paired with a clean & crisp cold lager!

Menu Thai Seafood Curry Food

If you enjoy seafood, you'll love this sumptuous curry. The recipe starts with a healthy homemade, rather tart curry sauce that marries beautifully with fish & seafood. The sauce is heated in a wok or deep frying pan, to which an assortment of seafood and nutritious vegetables are added, plus cubes of pineapple. It's a healthy, one-pot gourmet delight that will impress your friends and family. Make it as the main course for your next potluck or dinner party!




Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:

•SERVES 4
•An assortment of fish & seafood - see my suggestion below recipe*
•2 whole kaffir lime leaves (available fresh or frozen at Asian grocers)
•1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
•1 green bell pepper, chopped into bite-size pieces
•1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
•1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)
•approx. 1/2 cup fresh basil
•THAI CURRY SAUCE:
•1 can good-quality coconut milk
•1 tsp. tamarind paste (OR substitute juice of 3/4 lime)
•1 shallot OR 1/4 cup purple onion, sliced
•3-4 cloves garlic
•1 thumb-size piece galangal OR ginger, thinly sliced
•2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass (instructions below)
•1-2 green chilies (jalapeno work fine)
•1/2 tsp. fenugreek (seeds)
•1 tsp. cinnamon
•1/2 tsp. turmeric
•2 teaspoons ground cumin
•1 teaspoons ground coriander
•1 Tbsp. brown sugar
•2 Tbsp. soy sauce
•3 Tbsp. fish sauce

Preparation:
For fresh lemongrass tips, see:

1.Make the curry sauce by placing all curry sauce ingredients in a food processor or blender. Process well to create a fragrant Thai green curry sauce.

2.Pour sauce into a wok or deep frying pan and add the kaffir lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
3.Add all the vegetables except the basil, and stir well. Reduce heat to medium-low (so curry is gently simmering). Simmer 5-7 minutes, or until the eggplant has softened. Stir occasionally.

4.While vegetables are simmering, rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Scrub and remove beards from mussels if necessary.

5.Add the segments of fish, stirring well to incorporate into the sauce. Cook approximately 2 minutes.

6.Add remaining seafood plus the pineapple, stirring gently to incorporate. Cover and continue simmering until the seafood finishes cooking (about 2 more minutes, or until prawns have turned pink and plump and the shellfish have opened).

7.Do a taste-test. Note that Thai curries usually require more fish sauce (instead of salt) to arrive at their peak of flavor. Add 1-3 more Tbsp. fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.

8.Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of jasmine rice. Enjoy!

Menu Thai Lime Roast Chicken Food

This Thai recipe for Lime Roast Chicken is super-delicious, with crispy skin and tender meat beneath. You'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering as well as for everyday meals. Add as much or as little chili as you like - the lime sauce will still taste just as sweet! Includes lots of tips on how to roast chicken, so you'll be sure to get your roast chicken just right. An easy roast chicken recipe to make - and the results are fantastic. Enjoy!

Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes

Ingredients:

•SERVES 4 + (Depending on the size of Your Chicken)
•1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
•LIME MARINADE/SAUCE:
•1/2 cup lime juice
•1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
•1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores)
•1/2 cup loosely packed brown sugar
•7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
•1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce)
•To Serve:
•3 sliced spring onions (scallions)
•optional: lime wedges

Preparation:
1.Preheat oven to 325 degrees (gas mark 3).
2.Open the cavity of the chicken and discard any inner organs (or reserve them for making chicken stock, as desired). Rinse the chicken and pat dry. Place in a deep roasting pan or casserole dish, one that has a lid high enough that it won't touch the top of the chicken.
3.Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
4.Remove from heat. Pour 1/3 of this sauce over the chicken. Thoroughly coat the chicken with the sauce by spooning it over (you can also use your hands if the sauce has cooled enough). Cover the remaining sauce for use later.
5.Now add 1/4 cup water to the bottom of the roasting pan. Cover and place chicken in preheated oven.
6.Allow to slow roast for 1 hour, then remove from oven. Use a ladle to spoon juices from the bottom of the pan over the chicken. Return to the oven for 1 more hour.
7.Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken. There should be adequate moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup water. Tip: the sauce may have become thick by this time (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken.
8.Uncover chicken and increase heat to 375 to 400 degrees (gas mark 5-6). Return chicken (uncovered) to roast another 45 minutes to 1 hour, or until skin has turned golden-brown and the chicken is well done (if your chicken is larger than 4 lbs, it may require a little longer). Check on it occasionally to ensure it isn't over-browning.
9.Remove from oven and allow to cool slightly. Meanwhile, using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm.
10.Taste-test the lime sauce, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
11.There are several ways to serve this dish. First, you can place the whole chicken on a platter (Thanksgiving style), and either pour the sauce over, or serve it on the side (instead of gravy). OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!

Menu Chicken satays Food

Ingredients

• 2 tsp peanut oil
• 100g blanched almonds
• 400g chicken tenderloins, halved lengthways
• 1 brown onion, halved, cut into thin wedges
• 1 bunch of broccolini, cut into 5cm lengths
• 1 fresh long red chilli, halved, deseeded, thinly sliced
• 2 garlic cloves, crushed
• 4 green shallots, ends trimmed, thinly sliced diagonally
• 115g (1/3 cup) Asia @ Home Thai chilli jam stir-fry paste
• 1/3 cup fresh Thai basil leaves
• Steamed jasmine rice, to serve

Method

1. Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 1 minute or until golden. Transfer to a heatproof bowl.
2. Add half the chicken to the wok and stir-fry for 2 minutes or until brown. Transfer the chicken to the bowl with the almonds. Repeat with the remaining chicken, reheating wok between batches.
3. Heat the remaining oil in the wok. Add the onion, broccolini, chilli and garlic and stir-fry for 2 minutes or until the broccolini is bright green and tender crisp. Add almonds, chicken, shallot and chilli jam and stir-fry for 2 minutes or until heated through.
4. Spoon the stir-fry among serving bowls. Sprinkle with basil and serve with steamed rice.

Green papaya salad

Ingredients•5 tablespoons fresh lime juice
•3 tablespoons (packed) palm sugar or golden brown sugar
•2 tablespoons plus 2 teaspoons fish sauce
•2 tablespoons dried shrimp, chopped
•4 garlic cloves, minced
•3 Chinese long beans, halved crosswise or 15 green beans
•1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
•10 large cherry tomatoes, halved
•1 cup chopped fresh cilantro
•2 green onions, very thinly sliced
•1 fresh red Thai chile with seeds, thinly sliced
•2 tablespoons coarsely chopped salted peanuts

special equipmentJulienne peeler or box grater

Ingredient tipsPalm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets.

PreparationWhisk first 5 ingredients in medium bowl. Set dressing aside.

Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.

Cappuccino Secrets: Creating the Perfect Foam

Here is an article that tells the secret of creating the perfect foam with steamed milk for making a wonderful cappuccino. As you'll see creating the perfect foam isn't as easy as it may seem ...

Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue.

With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it's supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top. Let's Begin.

First off, it's important to start with cold milk that's just out of the fridge. Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. Milk will double to triple in volume after the frothing process. A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.

For a home made cappuccino, you'll have to learn the art of creating a perfect foam.
Also use a thermometer to get the milk to the correct temperature of 145 degrees. There are many thermometers made for this purpose that will clip onto the side of the pitcher for convenience.

The Technique:

Purge the steam wand onto a damp towel by releasing the valve for a few seconds. Be very careful not to burn yourself, the steam will be extremely hot. This purging will get all of the water out so you don't get it in your milk.

Next, submerge the wand into the milk and quickly turn the steam on full power. Avoid letting the tip of the wand come out of the milk. This will cause splattering and create large, tasteless bubbles.

Adjust the wand so that it is pointing off center in order to get the milk to flowing in a rapid, circular motion. Maintaining this fast, circulating vortex is vital.

Then, slowly lower the pitcher until the tip of the wand is just below the surface of the milk (keeping the circulation going). When you can hear a hissing noise, similar to bacon frying, you have reached the perfect position for the wand to inject air into the milk.

Try to maintain this hissing noise while keeping the milk rotating. You will have to slowly lower the pitcher as the milk volume rises in order to keep the wand tip just under the surface.

By keeping the milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into the milk and eliminated. Continue steaming until the milk reaches 145 degrees. Be careful not to get the milk too hot, it will scald giving it a bad taste.

That's pretty much it! If you have a few large bubbles, you can try to get rid of them by tapping the bottom of the pitcher lightly on the counter. Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted!
One more thing, now that you know how to properly steam the milk, notice how few coffee houses have baristas that take care in this process. Very few use thermometers and end up scalding the milk, or leaving it too cold.

Most will just leave the pitcher sitting there while the wand blows into the milk. Some will use an up and down motion, but this does absolutely nothing for creating tiny, velvety bubbles. It's the rolling action of the milk that's needed.

If you find a barista that shows this skill of frothing milk, then stay with him! He's been trained and probably takes pride in what he does.