Phad Khi Mao Kung (Spicy Stir-Fried Prawns)

Dave DeWitt Leave a Comment

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

Bugged Out in Thailand!

By Paul Ross

Ingredients

The Paste

  • 6 fresh Thai bird chiles, or substitute piquins, seeds and stems removed, chopped

  • 5 shallots, peeled and chopped

  • 10 cloves garlic, chopped

  • ½ teaspoon shrimp paste

The Prawns

  • 3 tablespoons vegetable oil

  • 12 large prawns, peeled and deveined, tail on

  • 1 teaspoon sugar

  • 2 tablespoons fish sauce

  • ½ cup chopped holy basil

Instructions

With a mortar and pestle, pound the paste ingredients together to form a paste. It does not have to be smooth.

Place the oil in a wok, heat, and then add the paste and stir-fry until fragrant.

Add the prawns and stir-fry until cooked, about 2 minutes.

Add the sugar and fish sauce and stir. Remove from the heat and add the basil.

Kaeng Khiao Wan Kai (Green Chicken Curry)

Dave DeWitt Recipes Leave a Comment

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

Bugged Out in Thailand!

By Paul Ross

Ingredients

  • 4 chicken legs

  • 2 tablespoon vegetable oil

  • 3 tablespoons green chile paste

  • 1 cup coconut cream

  • 2 kaffir lime leaves (available in Asian markets)

  • 1 ½ cups coconut milk

  • 1 tablespoon sugar

  • 1 ½ teaspoons fish sauce

  • ½ cup diced eggplant

  • 1/4 cup chopped basil

  • 1 red chile, julienned

    • Instructions

    In a pan, fry the chicken legs in 1 tablespoon oil until done.

    Remove from the heat.

    In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly.

    Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen.

    Place the chicken and lime leaves in the cream and cook for two minutes.

    Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil.

    Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

    Moo Pad King (Pork Fried with Ginger)

    Dave DeWitt Recipes Leave a Comment

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

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, finely chopped

  • 2 ounces boneless pork, finely sliced

  • 6 pieces dried mushroom, soaked in water for 10 minutes to soften, then coarsely chopped

  • 2-inch piece ginger, peel and finely sliced

  • 1 teaspoon light soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon sugar

  • 2 tablespoons beef stock

  • ½ teaspoon fish sauce

  • ½ small onion, finely sliced

  • 1 red chile, seeds and stems removed, finely sliced

  • 1 spring onion (green part only, cut into 1-inch pieces

  • Ground white pepper

    • Instructions

    In a wok or frying pan, heat the oil until hot.

     Add the garlic and fry until golden brown.

    Add the pork, stir and cook for a minute or two until the meat is opaque.

    Add the mushrooms and ginger and stir thoroughly.

    Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile.

    Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.

    Som Tam (Green Papaya Salad)

    Dave DeWitt Leave a Comment

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

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 1 clove garlic, minced

  • 1 small red chile, seeds and stem removed, minced.

  • 1/4 cup roasted peanuts

  • 1/4 cup small dried shrimp (available in Asian markets)

  • 1 tablespoon fish sauce

  • 1 tablespoon lemon juice

  • 1 teaspoon palm sugar

  • 1 green papaya, peeled, seeds removed, julienned

  • 2 ounces green beans, cut into ½-inch pieces

  • 1 medium tomato, chopped

    • Instructions

    In a wooden mortar or pestle, crush together the garlic, chile, peanuts and shrimp.

    Add the fish sauce, lemon juice, and sugar and mix well.

    In a bowl, combine the papaya, beans and tomato and mix well.

    Add the dressing from the mortar and toss.

    Kaow Soy Kai (Curry Noodle Soup with Chicken)

    Dave DeWitt Recipes Leave a Comment

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

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 1/3 cup vegetable oil

  • 1 ½ tablespoons red curry paste

  • ½ teaspoon cumin powder

  • 4 cups coconut milk

  • 1/4 cup fish sauce

  • 1 ½ tablespoons curry powder

  • 1 pound chicken meat, cubed

  • 14 ounces yellow vermicelli (Chinese egg noodles)

  • Vegetable oil for deep frying

  • For garnish: pickled Chinese cabbage, lime slices, and sliced shallots

    • Instructions

    In a wok, combine the vegetable oil, red curry paste, cumin, coconut milk, fish sauce, and curry powder and bring to a boil.

    Add the chicken, reduce the heat, and cook for 10 minutes.

    While the chicken is cooking, boil half of the vermicelli in a pot for 3 minutes, remove and plunge into ice water, and transfer to the wok.

    Deep-fry the other half of the vermicelli but do not brown. They should be yellow and crispy.

    Remove from the oil and drain on paper towels.

    To assemble, transfer the chicken mixture to bowls and add the fried vermicelli over the top. Garnish with the cabbage, lime slices, and shallots.