Thai Cooking Pack

Thai Cooking Pack

Thai fish cakes

Here are a number of recipes and Shopping pantry you will need.

In the pack this week 1616 in 2016 are:

Pack contains:

  • 8 Green Chillies (Long)
  • 2 stalks Lemongrass
  • 6 Kaffir leaves
  • Half Garlic bulb
  • 50g Ginger
  • 1 Eschallot
  • 1 bunch Coriander
  • 1 Lime

Here is a shopping/pantry guide below for recipes.

PRODUCE Recipes
Chicken  Green Curry Chicken soup
Seafood Tom Yum Soup
Fish Thai Fish cakes
Pork Phat Thai (noodles)
Beef Green Beef Curry
Pork Fried Red Curry Pork with Red curry paste
Eggplant Basil eggplant
Lemongrass Thai Coconut Lemongrass Soup
How to make a herb pouch
Chilli Thai Chilli Dip

Green Curry Chicken soup

Green Curry Chicken Soup
 
Shopping/Pantry Guide 1 tsp cumin 1 tsp shrimp paste 1 tbs of shallots 2 cans of coconut milk 500g chicken ¼ cup of fish sauce 3 tbs sugar ½ cup coconut cream Add stock to lighten
Author:
Recipe type: Soup
Ingredients
  • To make Paste:
  • 2 stalks of lemon grass
  • 1 tbs of fresh ginger
  • 1 tsp cumin
  • ½ cup of fresh coriander
  • 6 garlic cloves
  • 8 green Thai chilli peppers
  • 1 tsp shrimp paste
  • 1 tbs of shallots
  • ¼ tsp lime skin
  • To make soup:
  • 2 cans of coconut milk
  • 500g chicken
  • ¼ cup of fish sauce
  • 3 tbs sugar
  • 1 cup of eggplant or bamboo shoots
  • ½ cup coconut cream
  • 6 lime leaves
  • 4 sweet basil leaves
  • Add stock to lighten
Instructions
  1. Blend until smooth all curry paste ingredients.
  2. Pour coconut milk and paste into large saucepan, heat to boiling. Add the chicken, fish sauce and sugar. Cook 5 minutes. Then add shoots or eggplant and simmer for 2 minutes. Add coconut cream, stir and add lime and basil leaves. Place in serving bowl and garnish.

Tom Yum Soup

Tom Yum Soup
 
Shopping/Pantry Guide 6-8 cups chicken stock 24 medium or large raw shrimp, shelled 4 tbs fish sauce cherry tomatoes shiitake mushrooms, sliced thinly 1 can coconut milk (or more to taste) optional: 1 tsp. brown sugar
Author:
Recipe type: Soup
Ingredients
  • 6-8 cups chicken stock
  • 2 stalk lemongrass, lower ⅓ minced
  • 6 kaffir lime leaves
  • 12-14 medium or large raw shrimp, shelled
  • 4 tbs fish sauce
  • 1-2 large red chilies, minced
  • 5 cloves garlic, minced
  • optional: a handful of cherry tomatoes
  • generous handful fresh shiitake mushrooms, sliced thinly
  • 1 green and/or red capsicum, sliced
  • 1 can coconut milk (or more to taste)
  • 1 cup fresh coriander, roughly chopped
  • Optional: 1 tsp. brown sugar, and a squeeze of lime juice
Instructions
  1. To prepare the lemongrass:
  2. Wash it thoroughly, peel off the tough outer leaves and trim the ends. You'll need a sharp knife, as the stalks are very fibrous. Use the heart of the stalk as it is the centre that is finely chopped. Then get out a mallet or it can be bruised with the back of a knife before you slice or cut it as it releases the oils.
  3. It has a tough texture so lemongrass is usually added to recipes whole, then removed and discarded before serving, much like a Bay leaf.
  4. Pour stock into a deep cooking pot and turn heat to medium-high.
  5. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
  6. Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
  7. Add shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
  8. Turn down the heat to low and add ½ can coconut milk plus fish sauce. Taste test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
  9. Serve in bowls with fresh coriander sprinkled over.

Thai Fish cakes

Thai Fish cakes
 
Shopping/Pantry Guide ¼ cup shallots 1 tbs shrimp paste ½ tbs salt ½ kg boneless fish 1 egg 1 cup beans 1 cup oil Sauce for Fish cakes: 10g peanut 4 tbs vinegar 4 tbs sugar
Author:
Recipe type: Patties
Ingredients
  • Fish Cakes
  • ¼ cup shallots
  • 4 garlic cloves
  • ½ tbs coriander
  • ½ tbs galangal root
  • ½ tbs lime rind
  • 1 tbs shrimp paste
  • 5 dried chillies
  • ½ tbs salt
  • ½ kg boneless fish
  • 1 egg
  • 1 cup beans
  • 1 cup oil
  • Sauce for Fish cakes:
  • 20g cucumber
  • 10g peanut
  • 2 red chillies
  • 4 tbs vinegar
  • 4 tbs sugar
Instructions
  1. Blend all ingredients for paste. Mix minced fish, paste, beaten egg and chopped beans. Make into flat round fish cakes. Fry in oil until golden brown. Serve with dipping sauce.

Phat Thai (noodles)

Phat Thai (noodles)
 
Shopping/Pantry Guide - Phat Thai (noodles) 3 cups rice noodles (pre soak) ½ cup pork meat 4 prawns 2 eggs ⅓ cup bean curd ½ cup oil 1 small onion 4 tbs sugar 4 tbs fish sauce 4 tbs vinegar ⅓ cup spring onion To garnish: 1 carrot 2 tbs ground roasted peanuts
Author:
Recipe type: Noodles
Ingredients
  • Phat Thai (noodles)
  • 3 cups rice noodles (pre soak)
  • ½ cup pork meat
  • 4 prawns
  • 2 eggs
  • ⅓ cup bean curd
  • ½ cup oil
  • 1 garlic clove
  • 1 small onion
  • 1 tsp red chilli (dried)
  • 4 tbs sugar
  • 4 tbs fish sauce
  • 4 tbs vinegar
  • ½ cup bean sprouts
  • ⅓ cup spring onion
  • To garnish:
  • 1 lime
  • 1 carrot
  • 2 tbs ground roasted peanuts
Instructions
  1. In a wok fry garlic and onion until yellow then add pork followed by prawn, radish and curd. Break eggs in a bowl and scramble. Add sugar, fish sauce, vinegar and chilli. Stir into wok. Then add noodles, spring onion and bean sprouts and stir. Spoon onto a platter with garnish.

Green Beef Curry

Green Beef Curry
 
Shopping/Pantry Guide 500g beef chunks, cut into 5cm cubes 2 cans (400g x2) coconut cream 2 cups beef stock 5 tbs fish sauce 2 tbs white or brown sugar To make Green curry paste: 3 shallots, chopped 1tsp ground coriander ½ tsp ground cumin ½ tsp white pepper 2tsp shrimp paste 1 tsp salt
Author:
Recipe type: Curry
Ingredients
  • Green Beef Curry (Southern)
  • 500g beef chunks, cut into 5cm cubes
  • 2 cans (400g x2) coconut cream
  • 4 red chillies (optional)
  • 2 cups beef stock
  • 4 tbs of Green curry paste
  • 4 potatoes, cut into 3cm cubes
  • 2 onions, quartered
  • 5 tbs fish sauce
  • 2 tbs white or brown sugar
  • 20 fresh basil leaves.
  • To make Green curry paste:
  • 5 small green chillies, chopped
  • 2 large green chillies
  • 3 cloves garlic, crushed
  • 1 tbs stems lemon grass, roughly chopped (see lemongrass preparation)
  • 3 shallots, chopped
  • 2 tbs garlic
  • 2.5cm piece galangal
  • 3 tbs coriander
  • 1tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp white pepper
  • 1tsp kaffir lime leaves
  • 2tsp shrimp paste
  • 1 tsp salt
Instructions
  1. To make the Green Curry Paste:
  2. In a mortar, pound all the ingredients, one at a time. Add them together in a bowl to make a smooth paste. Set aside.
  3. In a large saucepan heat the oil and fry the sliced garlic until golden brown. Sir in 1 tbs of curry paste, mixing well. Add the beef and stir fry until cooked. Add the coconut cream stir back to boiling. Add the stock and simmer. Stir in all remaining ingredients except the basil.
  4. Stir in basil leaves just before serving.

Fried Red Curry Pork ( Mu Pad Prick Gang Dang )

Fried Red Curry Pork ( Mu Pad Prick Gang Dang )
 
Shopping/Pantry Guide 100g Pork 200ml. Coconut Milk 50g Green Bean 1 tbs Fish Sauce 1 tsp Sugar 1 tsp Salt To make Red Curry Paste: 1 tsp cumin (ground) 1 tsp shrimp paste
Author:
Recipe type: Curry
Ingredients
  • To make Red Curry Paste:
  • 6 red chillies
  • 3 cloves garlic
  • 1 stalk lemongrass
  • 1 onion
  • 1 tsp ginger, chopped
  • 1 tbs coriander
  • 1 tsp cumin (ground)
  • 1 tsp shrimp paste
  • 2 tbs oil
  • Fried Red Pork Curry
  • 100g Pork
  • 50g of ready make red Curry paste
  • 200ml. Coconut Milk
  • 100ml Water
  • 50g Green Bean
  • 50g eggplant
  • 1 tbs Oil
  • 1 tbs Fish Sauce
  • 1 tsp Sugar
  • 1 tsp Salt
Instructions
  1. Clean pork and chop into small bite sized pieces. Slice the green aubergine and chop the green beans into 3 cm pieces. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium. Add the red curry paste and stir it until the coconut and curry are mixed together. Add the pork and stir again until the pork is cooked. Add fish sauce, sugar and salt to taste. Add the remaining half of the coconut milk and the water and bring to the boil.
  2. Add the vegetables and simmer until the vegetables are just cooked. Serve with Jasmine rice.

Basil eggplant
Basil eggplant
 
Author:
Recipe type: Patties
Ingredients
  • 1 tbs vegetable oil
  • ½ bunch basil, leaves picked from the stem
  • 1 tbs sugar
  • 2 cloves garlic, chopped
  • 2 tbs fish sauce (soy sauce)
  • 2 eggplants
  • 2 chilli peppers
Instructions
  1. Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
  2. Chop garlic and slice chili peppers. Pick the leaves from the stem of the basil.
  3. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately. Serve hot with rice.

Thai Coconut Lemongrass Soup

 

Thai Coconut Lemongrass Soup
 
2 cans coconut milk 2 stalks of lemongrass (peel dry leaves, smash white part to and slice horizontally into ½ cm pieces) 2 cloves garlic, minced 3 kafir lime leaves, de-veined and torn into 4 pieces ¼ of a jalapeno or other mild pepper, sliced 1 red pepper, sliced bite sized 1 block firm Chinese style tofu- NOT SILKEN! , chopped into bite sized bits 2 carrots, peeled and sliced 2 small zucchini, peeled and sliced 1 can button mushrooms, drained and rinsed sea salt juice of 1 lime 1 veggie cube Hoisin sauce (optional)
Author:
Recipe type: Soup
Serves: 3
Ingredients
  • In a med/large pot combine all ingredients and let simmer on a med/low temp for about 30-40 minutes adding salt to taste. Add a dash of veg. Hoisin sauce. Add more or less lemongrass and/or kaffir leaves to taste. Use only 1 or 2 slices. Before serving scoop out lemon grass.

Thai Chilli Dip

Thai Chilli Dip
 
Author:
Recipe type: Dip
Ingredients
  • 2 tbs fish sauce
  • ½ tsp dried red chillies, finely chopped
  • 1 tsp sugar
  • 1 tbs lime juice
Instructions
  1. In a bowl mix all ingredients well.

 

 


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