Recipe Tag: Thai

Thai Shrimp and Grapefruit Salad

In a small saucepan bring 2 cups of water to a simmer. Remove from heat.

Add shrimp to saucepan. Stir and cover. Cook shrimp for about 2-3 minutes or just until opaque. Drain and set shrimp aside to cool.

While shrimp is cooling prepare salad ingredients. Segment pomelo or grapefruit by cutting the top and bottom off to expose just the top of the fruit’s flesh. Set the fruit on a cut end. Working from top to bottom, and following the contour of the fruit, cut away the peel and pith, leaving only the flesh.

Once the peel and pith are removed, slide a paring knife along each of membranes to remove the fruit segments.

In a large bowl, combine segmented citrus, toasted cashews, cilantro, shallots, and cucumber. Reserve some cashews and cilantro for garnish.

Once cool, slice shrimp in half lengthwise and add to salad mixture.

In a small bowl, combine fish sauce, lime juice, sugar, pepper, and garlic. Stir until the sugar dissolves. Pour over shrimp and salad mixture and gently toss to combine.

Divide mixture into lettuce leaf cups. Top with cilantro and cashews for garnish. Serve.

Thai Roasted Tomato Soup

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add 1 teaspoon olive oil and swirl.

Add the cherry tomatoes and roast for about 20 minutes. Toss occasionally.

While the tomatoes are roasting, place a large skillet on the range with 1 teaspoon olive oil over medium high heat.

Add the onion, stir, reduce the heat to medium and cover.

Cook for about 20 minutes. Stir occasionally.

While the onions are cooking place the 5 cups water in a saucepan over high heat.

When the water boils add the rice, stir, reduce the heat to a simmer. Partially cover and simmer for 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

When the tomatoes are roasted add them to the pan with the onions along with the coconut milk, water, Thai curry paste, salt, cayenne, ginger and cardamom.

Stir gently, cover and reduce the heat to low.

When the rice is done place the tomatoes in a blender and puree until smooth. Return to the pan and place on low.

Place the cooked rice a large bowl. Add the sesame oil, rice vinegar, and basil.

Toss gently, and then pack 1/4 of the rice at a time into small bowls.

Invert each of the bowls of rice into four soup bowls so that they form a dome of rice in the center of the bowl.

Ladle the soup into the bowls between the rice and the edge of the bowl to form a pool around the rice.

Serve.

Thai Coconut Shrimp

Place the low-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and Thai basil in a blender and puree until smooth.

Using two medium sized wooden skewers assemble small kabobs of shrimp.

The amount of shrimp on each kabob will be determined by the size of shrimp that is used.  For medium sized shrimp this will be about 4 shrimp per kabob for a total of 8 kabobs.

Put the shrimp in the bottom of an oblong Pyrex dish and add the marinade.

Cover tightly with plastic wrap and place in the refrigerator for at least 3 hours (overnight is best).

When ready to cook place a large skillet in the oven and preheat to 400°F.

When hot add the marinated shrimp skewers.

As they sear on one side top the other with about half of the marinade.

The shrimp will grill fast and should be turned after about three minutes.

Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.

Serve over Coconut Rice with 2 tablespoons of Thai Peanut sauce.

Green Curry with Shrimp

Preheat oven to 375°F.

Place the olive oil in a large skillet and place the eggplant in the skillet, cut side down.

Place the skillet in the oven and turn the oven heat down to 325°F.

Roast for 20 minutes and remove from the oven. Place the eggplants on a plate to cool.

When the eggplant is cool, cut it into large chunks. Set aside.

While the eggplant is cooking, place the sesame oil in a medium saucepan over high heat.

Add the onion and sauté for 5 minutes, stirring frequently.

Add the vegetable stock, curry paste, soy sauce, and maple syrup. Stir well, then simmer for 5 minutes.

Add the shrimp and coconut milk, stir, and cook until the shrimp turn pink.

When ready to serve, place the rice in the bottom of a bowl and top with the eggplant, then the green curry mixture, sprinkling the basil on top.

Serve.

Drunken Noodles

Place the oyster sauce, soy sauce, honey, and vinegar in a bowl. Whisk until smooth and set aside.

Place the water in a large saucepan over high heat.

When the water boils, add the noodles and cook according to package directions (usually 8-10 minutes). Stir occasionally. This will need to be timed so that the noodles are just done when the sauce and shrimp are done.

Place the sesame oil in a large skillet or wok over high heat.

When the oil is hot, add the garlic and cook for about 2 minutes, or until it begins to brown.

Add the onion and cook for 5 minutes, stirring frequently.

Add the shrimp and cook for 6 minutes. Stir frequently.

Add the sauce and the Thai basil. Toss well.

Drain the cooked noodles and add to the wok. Toss gently until coated with the sauce.

Seared Scallops with Pad Thai Style Noodles

Place a large skillet over medium high heat.

Add 2 teaspoons of the sesame oil and swirl to coat the pan.

Add the carrot and cook for about 2 minutes. Stir frequently.

Add the green onions and garlic. Cook for about a minute. Stir frequently.

Add the water, soy sauce, lime juice, maple syrup, fish sauce, and red pepper flakes and cook for about 30 seconds.

Add the rice noodles and reduce the heat until the noodles are simmering.

Cook the noodles for about 8 to 10 minutes until done.

While the noodles are cooking, place the remaining 2 teaspoons sesame oil in a large skillet over high heat.

When the oil is hot, add the scallops and cook for about 4 to 6 minutes. Turn and cook for another 4 minutes.

Serve the noodles topped with the seared scallops.

Shrimp Pad Thai

Place the water in a large sauce pan over high heat.

Place the soy sauce, lime juice, lime zest, maple syrup, fish sauce, tamarind paste, and red pepper flakes in a small bowl and whisk until smooth.

Place the eggs in a small bowl and whisk until smooth.

When the water boils add the noodles to the pan.

Place the sesame oil in a large skillet over medium high heat.

Add the red pepper and garlic and cook for about 2 minutes. Stir frequently.

Add the white part of the green onions. Cook for about 2 minutes. Stir frequently.

Add the shrimp and cook for about 4 minutes.

Add the soy sauce mixture and toss to coat the shrimp and veggies.

Cook for 1 minute and move to one side of the skillet.

Place the remaining green part of the green onion in the other side of the pan.

Stir for about 30 seconds until wilted and add the egg.

Scramble the egg and when cooked drain the noodles and add them to the pan.

Gently fold the shrimp, egg and noodles together.

Serve topped with the bean sprouts, cilantro and peanuts.

Roasted Salmon with Red Thai Curry

Place a large non-stick skillet in the oven and preheat to 400°F.

Mix together the red curry paste, coconut milk, lime zest, honey, lime juice and sake.

Whisk until smooth.

When the pan is hot, place the sesame oil in the pan and swirl to coat the inside.

Add the sliced shiitake mushrooms to the pan and return to the oven.

Check every 3 minutes or so and shake the pan.

After about 10 – 12 minutes, the mushrooms will be a roasted brown.

Place the filets in the hot pan and return to the oven.

Cook for about 4 minutes and turn.

Add the soy sauce and swirl in the pan.

Roast the salmon for another 4 minutes, then add the curry sauce and swirl.

Return the pan to the oven and cook for another 4 – 5 minutes for rare.

Remove and serve topped with the cilantro.

Halibut with Curry Butter and Snap Peas

Heat the olive oil in a small non-stick skillet over medium heat and add the minced garlic and minced shallot.

Cook, stirring frequently, until the shallot is translucent. Do not allow the garlic or shallot to brown.

Add the curry powder and then the butter along with the salt and pepper.

As the spread melts, stir with a spoon or spatula, scraping the bottom of the pan.

Set the pan on the back of the stove.

Place 2 quarts water in a medium sauce pan over high heat and bring to a simmer.

Reduce the heat to a shiver and add the peas to the water.

Cook for about 6 minutes until they are barely done and remove them to a bowl or cutting board.

Place 2 quarts water and the vinegar in a skillet over high heat and bring to a simmer.

Add the halibut and poach for 5 minutes.

Return the peas to the hot water.

After about 3 minutes, remove the peas to a paper towel to drain.

After about 3 minutes, remove the halibut to a paper towel to drain.

Place the drained peas on the plate surrounding the coconut rice.

Place the halibut on top of the coconut rice.

Top the halibut with the curry butter and serve.

Massaman Curry

Place the ginger, curry paste and chicken thighs in a bowl.

Mix well and let marinate in the refrigerator for about an hour (overnight is OK too).

Place the oil in a large sauce pan over medium heat.

Add the cardamom, anise, and cinnamon.

Cook for about 3 minutes, stirring continuously.

Add the onion and cook for about 5 minutes, stirring occasionally.

Add the marinated chicken and cook, stirring frequently, for about 5 minutes.

Add the fish sauce, coconut milk, water, and vegetable stock.

Stir and cook over low heat for 30 minutes.

Add the potato, tamarind paste, brown sugar, and peanuts.

Cook for 30 to 40 minutes, stirring occasionally.

While the curry is cooking, place a medium sauce pan over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30-40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

When the potatoes are tender, serve the curry over rice, with the basil sprinkled over the top.