thai cucumber salad (600x399)

Thai-style Cucumber Salad

Dave DeWitt Recipes Leave a Comment

This recipe appears in the article “Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines” on the Burn! Blog. Read the story here.

Ingredients

2 cucumbers
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1/2 cup rice wine vinegar
1/3 cup water
2 scallions, bias-sliced (white and light green part only)
2 (or more) Thai chiles (or 2 teaspoons crushed red pepper flakes)
2 slices red onion, minced
1 tablespoon minced Thai basil

Instructions

Peel the cucumbers, slice them in half length-wise, and use a melon baller or teaspoon to scrape out the seeds. Slice the cucumbers into 1/4-inch slices and place them in a colander. Sprinkle the cucumbers with one tablespoon of kosher salt and allow them to drain at least one hour. Salting the cucumbers will draw out some of the moisture, making for a crisper salad.

Meanwhile, stir together the remaining salt, rice wine vinegar, and water in a small bowl. Rinse the cucumbers and drain them well. In a medium mixing bowl, combine the cucumbers, scallions, chilies and red onion. Add the rice wine marinade and stir it all to incorporate. Refrigerate the mixture for at least one hour. Garnish it with the basil and serve.

Thai Red Curry Paste (Nam Prik Gaeng Ped)

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This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

10 small dried red chiles, such as piquins, stems removed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 small onions
1 teaspoon black peppercorns
1/2 cup fresh cilantro 
1/4 cup fresh basil or mint leaves
1 teaspoon salt
3 2-inch stalks lemongrass, including the bulb
1 1-inch piece of galangal, peeled
1 tablespoon chopped garlic
1 tablespoon shrimp paste
1 tablespoon corn or peanut oil
1 tablespoon lime zest
1/4 cup water

Instructions

Soak the chiles in water for 20 minutes to soften, then remove and drain. Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.

Combine all ingredients in a food processor or blender and puree into a fine paste.  Store it in a tightly sealed jar in the refrigerator.

Thai Green Curry Paste (Kreung Gaeng Kiow Wahn)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

1 tablespoon coriander seeds
1 tablespoon cumin seeds
6 whole peppercorns
3 stalks lemongrass, bulb included, chopped
1/2 cup cilantro
1 2-inch piece of galangal or ginger, peeled
1 teaspoon lime zest
8 cloves garlic
4 shallots, coarsely chopped
12 green chiles such as serrano, stems removed, and halved
1/4 cup water
1 teaspoon salt
1 teaspoon shrimp paste

Instructions

Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.
Combine all ingredients in a food processor or blender and puree until a fine paste is formed.
Pour the paste into an airtight jar and refrigerate. It will keep in the refrigerator for about a month.

Thai Khaeng Keo-want Gai Mee (Green Curry with Chicken and Noodles)

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This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

Ingredients

  • 9 ounces dried or 1 pound fresh egg noodles

  • 1 boneless and skinless chicken breast, sliced

  • 3 tablespoons vegetable oil

  • 2 to 3 cloves garlic, chopped

  • 1 2-inch piece galangal or ginger, chopped

  • 1 to 3 teaspoons Thai green curry paste

  • 1 14-ounce can coconut milk

  • 2 or 3 stalks lemon grass

  • 2 to 3 Kaffir lime leaves, shredded, omit if unavailable

  • 5 to 6 green Thai chiles, stems and seeds removed, chopped

  • 1 to 2 teaspoon fish sauce (nam pla)

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons chopped fresh cilantro

    • Instructions

    Heat a large pot of water to a boil, add the noodles and cook until “al dente.” Drain the noodles and keep warm.

    Trim the stalks of lemon grass to about 3-inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.

    Heat a wok, add the oil and when hot, add the garlic, ginger, and green curry paste, and stir-fry for about one minute. Add the coconut milk, lemon grass, lime leaves, and simmer for 5 minutes stirring occasionally to allow the milk until thickened. It may look as though it is curdling, but it cannot do this so don’t worry.

    Add the chicken and simmer for 10 minutes, stirring from time to time.

    Add the chiles, fish sauce, basil and cilantro and continue to cook for 5 more minutes. Cut a piece of chicken to check to see that it’s done.

    Immediately add the noodles, stir, and simmer until the noodles are hot.

    Thai-Curried Prime Beef (Gaeng Pannang Nua)

    Dave DeWitt Recipes Leave a Comment

    This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia’s Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

    Ingredients

    •    3 dried kaffir lime leaves
    •    1/2 cup hot water
    •    3 cups coconut milk
    •    1/4 cup red curry paste
    •    2 pounds prime rib meat, diced
    •    1 teaspoon sugar (optional)
    •    1 teaspoon fish sauce (nam pla)
    •    1 cup water
    •    5 large potatoes, diced
    •    Salt to taste

    Instructions

    Soak the kaffir leaves in hot water for 10 minutes, then drain.

    In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.

    Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.