Tag Archives: bell pepper

Chiang Mai Curry

This was just…okay. I didn’t really like the taste of it myself, but your tastes may differ. The ingredients are:

  • Beef, 2 pounds, cut into slices
  • Bell peppers, 2-3
  • Mushrooms, 1 carton
  • Jalapeno peppers, 3-4
  • Shallots, 4
  • Garlic, 12 cloves, minced
  • Curry powder, 4 tablespoons
  • Shrimp paste, 2 teaspoons
  • Lemon grass, 1/2 cup, minced
  • Ginger, minced, 2 tablespoons
  • Palm sugar, 6 tablespoons
  • Yellow bean sauce, 4 tablespoons
  • Tamarind juice, 1/2 cup
  • Coconut milk, 2 cans
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The ingredients.

Again, you may find that some of those ingredients are hard to find. I picked up the yellow bean sauce and the palm sugar at an Asian market.

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Some rare items.

I also picked up the tamarind at the Asian market.

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Tamarind pulp.

But as you may have noticed, it’s not juice. Turning that tamarind into juice requires some heat, as well as some water. This guide will, erm, guide you.

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Making the juice.

Meanwhile, you can slice the beef…

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Slicing the beef.

…and then simmer the beef for about 30 minutes, covered with the coconut milk, in a large covered pot.

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Coconut-ing the beef.

Blend everything else together – yes, even the tamarind juice – into a fine paste.

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To be blended.

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Blent.

Once the beef has simmered for half an hour, add the blended paste to the pot and simmer for another 10 minutes. This may also be the point where you add the veggies.

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The pot with the stuff.

Once everything is to your desired level of tenderness, the dish is done!

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Voila.

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Gai Pad Bai Gaprow

This is my favorite Thai takeout dish, so why not try to make it myself? Well, it’s been a long journey, hamstrung by a lack of certain ingredients, but I finally managed. Those ingredients, by the way, are:

  • Chicken, minced, 2 pounds
  • Bell peppers, 1-2
  • Mushrooms, 1-2 cartons
  • Onions, 1-2
  • Jalapeno peppers, 3-12 (depending on how hot you want it!)
  • Hot basil leaves, 2 cups
  • Sugar, 4 tablespoons
  • Fish sauce, 1/2 cup
  • Oil
  • Canned green peppercorns, 2 teaspoons
  • Shallots, 8, minced
  • Garlic, 12 cloves, minced
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The ingredients.

The first one you may have trouble locating is canned green peppercorns. I had to go to an Asian market to obtain mine.

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Peppercorns.

But the other was harder still – hot basil, otherwise known as holy basil, or tulsi. I couldn’t find it anywhere, so I ultimately bought some seeds and grew my own. Which, you know, took a while, but the results were delicious.

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Happy hot basil.

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The prunings.

Once you’ve assembled your ingredients, the first step is to blend. Some recipes alternately call for mashing with a mortar and pestle, but I decided to blend instead. Blend what, you ask? The shallots, the hot peppers, the garlic, and the peppercorns.

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Pre-blend.

When you do you’ll get a paste like this:

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Post-blend.

Add that paste to your wok, after you’ve heated some oil.

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In the wok.

After you’ve warmed the paste for a minute or so, add in the chicken, sugar, and fish sauce.

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Adding the chicken.

Heat until the chicken is cooked.

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Chicken, cooked.

Then add in the veggies you’ve prepared.

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Veggies!

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Veggies!

When they’ve cooked down to your desired level of tenderness, add the basil leaves.

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So, so delicious.

Finally, serve over rice – with a fried egg on top, if you wish.

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Still not as good as takeout – but yummy nonetheless.

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Pork and Beans, But Thai

This recipe was delicious, and would have been a lot less arduous if I hadn’t misunderstood the instructions. The ingredients:

  • Ground pork, 1 pound
  • Shrimp, peeled, 8 oz to 1 pound
  • Snake beans, 1 pound
  • Thai chili peppers, 6-10
  • Bell peppers, 1-2
  • Garlic, 16 cloves, minced
  • Shrimp paste, 2 tablespoons
  • Fish sauce, 6 tablespoons
  • Lime juice, 6 tablespoons
  • Brown sugar, 4 tablespoons
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The ingredients.

These are snake beans, by the way. They taste more or less like green beans do; they’re just extraordinarily long. I found these at an asian market.

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Snake beans, before.

My misunderstanding was this: the instructions said that I should remove the beans from their pods. So I did so. But that’s not necessary with snake beans. Whoops.

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Snake beans, after.

These are the beans that resulted. But again, it would have been fine if I’d just used them like green beans.

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Snake beans, after.

The next step is to crush the garlic, shrimp paste, and chili peppers together, until they’re well-mashed. Using a mortar and pestle would be appropriate, here.

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Crushing things is fun.

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Crushed.

Next, add in the sugar, fish sauce, and lime juice. Let that stew for a while.

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Stewing.

In a pan, start to stir-fry the ground pork in some oil.

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Ground pork is ground.

Then start to add everything else. First, the bell peppers.

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With bell peppers.

Then the shrimp and the paste mixture. Cook until everything seems done to you, and enjoy.

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And all the rest. Enjoy!

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Seafood with Lemongrass

Oh my, this was delicious. Delicious!!! The ingredients:

  • Shrimp, shelled, about 8 oz
  • Scallops, about 8 oz
  • Fish fillets, about 8 oz
  • Mussels, about 8 oz
  • Bamboo shoots, 1 can
  • Mushrooms, 8 oz
  • Green bell pepper, sliced
  • Thai basil, 2/3 cup
  • Lemongrass, copped, about 2 stalks’ worth
  • Sugar, 1 tablespoon
  • Fish sauce, 1/2 cup
  • Coconut milk, 1 can
  • Green curry paste, 1/2 cup
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The ingredients.

First, you’ll want to prep the ingredients. I used fresh mussels, but you don’t have to. But if you do, you may want to wash them, and possibly debeard them.

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Mussel prep.

The other seafood is easier to prepare.

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Seafood prep.

Put the seafood in the pan, along with some oil, and saute on high heat for 2 minutes or so.

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Seafood in the pan.

This should be enough time for you to cut and slice the mushrooms and peppers.

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Veggie prep.

Then add them to the pan as well, along with all the other ingredients.

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Veggies in the pan.

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Along with everything else.

Cook until everything is done and the vegetables are at your desired texture. Enjoy! This dish is amazing.

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Seriously: yum.

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Panaeng Curry

This recipe turned out yummy and nutty, though perhaps it could have benefited from a few more veggies. The ingredients:

  • Beef, 2 pounds, sliced
  • Green bell pepper, sliced
  • Red bell pepper, sliced
  • Onion, sliced
  • Roasted peanuts, ground, 8 tablespoons
  • Panaeng curry paste, 8 tablespoons
  • Coconut cream, 4 tablespoons

And for the sauce:

  • Coconut milk, 2 cans
  • Fish sauce, 8 tablespoons
  • Sugar, 8 tablespoons
  • Kaffir lime leaves, 12
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The ingredients.

The first step is simple: mix together all the sauce ingredients and then set them aside. Ignore them pointedly and studiously.

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The sauce, being prepped.

Next, prep some of your other ingredients – the beef, the peppers, etc.

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Sliced beef.

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Sliced other stuff.

Next, heat the curry paste in oil for about a minute, on low heat. Then, turn up the heat and add the beef.

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Beef fry.

While the beef is frying, you can prep the peanuts. Unless you have ground peanuts lying around – I don’t – you may want to do as I did and use a spice grinder to grind them up.

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Unground.

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Ground.

Once the beef has cooked a bit, add in the sauce, and cook until the sauce has thickened a bit.

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Adding the sauce.

Then add in everything else!

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Adding veggies.

Cook until the veggies have reached your desired level of tastiness, and you’re done. If you want, you can serve the curry with some extra coconut cream on top.

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The final product.

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Kung Pao Chicken

This dish quickly became one of our favorites. The ingredients are:

The Marinade

  • Cornstarch, 3 teaspoons
  • Soy sauce, 2 tablespoons
  • Sake, 4 teaspoons

The Sauce

  • Ground Sichuan pepper, 1 teaspoon
  • Cornstarch, 2 teaspoons
  • Sugar, 4 teaspoons
  • Black vinegar, 2 tablespoons
  • Soy sauce, 2 teaspoons
  • Hoisin sauce, 2 teaspoons
  • Sesame oil, 2 teaspoons

Everything Else

  • Carrots, sliced
  • Bell pepper, chopped
  • Celery, sliced
  • Scallions, sliced
  • Chicken breasts or thighs, 2 lbs, cut into cubes
  • Unsalted, dry-roasted peanuts, 1/2 cup
  • Dried red chilis, 8-10
  • Garlic, 4 cloves, minced
  • Ginger, 2 teaspoons, minced or grated
  • Peanut or vegetable oil, 2 tablespoons
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The ingredients.

Some of the ingredients are a little obscure. For instance, ground sichuan pepper isn’t something you can find anywhere; I had to specially order mine.

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Sichuan pepper.

Also, black vinegar(on the left) which you may also have to specially order.

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Black vinegar.

The first step is to marinate the chicken: mix the cornstarch, sake, and soy sauce together until the former is dissolved. Then add the chicken and coat it as completely as you can. Let it marinate for about 10 minutes at room temperature.

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The marinade.

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Marinading.

Secondly, prepare the sauce by combining the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper together in another bowl. Again, mix until everything is dissolved, and then set aside.

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The sauce.

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Prep the veggies.

Next, heat a wok, add the peanut oil, and then add the chilis, stir-frying for about 30 seconds. You’ll notice that the chilis start to blacken, and smoke in a way that may make you wheeze.

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Chili-frying.

Then add the chicken mixture and cook until the chicken is no longer pink.

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Chicken-frying.

This is the part of the story where you add everything else. First, the garlic and ginger, frying them for 30 seconds or so. Then, the sauce mixture.

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Chili-chicken-sauce frying.

Then add the veggies, peanuts, and everything else.

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Just fry everything.

I think you’ll find it’s delicious – nearly as good as what you’d get from a restaurant!

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Chicken with Basil in Green Curry

I made this tonight, and it was delicious. The ingredients:

  • Chicken, 2 lbs, thinly sliced
  • Bell peppers, 2, sliced
  • Mushrooms, 1 package, washed and quartered
  • Bamboo, sliced, 1 large can
  • Jalapeno, 1, sliced
  • Green curry paste, 6 tablespoons
  • Hot basil leaves, 2 cups
  • Coconut milk, 1 can
  • Fish sauce, 6 tablespoons
  • Sugar, 6 tablespoons
  • Coconut oil
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The ingredients.

Like I did, you may find “hot basil” hard to come by. It also goes by the name of “holy basil” or “tulsi” and – at least in my experience – it’s completely inaccessible in Asian groceries, no matter how well-stocked or authentic they may be. So, in the end, I grew my own. It doesn’t take that long, and you can get your seeds, like I did, from Fedco.

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Growing these only took 2 months or so.

Then, when the time comes, you can just pick the leaves you need, like I did.

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You don’t want to substitute Thai basil or Italian basil. The taste is substantially different.

The other ingredient that you may need to prepare in advance is the green curry paste. You can see how I did so here.

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All lined up.

Finally, you may want to prepare many of the ingredients before you start cooking. You don’t need to, but it can make the whole process smoother.

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Oil in a pan.

As for the cooking, first melt some coconut oil.

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Cooking the chicken.

Then add the green paste, cook for a hot second in the oil, and add in the chicken. It helps if your wok is on high heat.

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Chicken: cooked.

It’ll take a few minutes for the chicken to cook. When it’s done, or very close to it, feel free to add most of the rest of the ingredients. That is, the pepper (bell and jalapeno), mushrooms, bamboo, sugar, fish sauce, and coconut milk.

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More yummies.

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More deliciousness.

Once that’s all cooked down as well as you’d like it to, turn off the heat and add in the basil leaves. Stir them in, and enjoy!

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This was legitimately yummy.

I found the curry very flavorful and tasty. Though I should add that it has a bit of a kick. If you want less of a kick, just skip adding in that last jalapeno.

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Cashew Chicken

This dish was surprisingly flavorful and tasty. The ingredients are:

  • Chicken, 2 lbs
  • Garlic, 8 cloves, minced
  • Bell pepper, 2, sliced
  • Scallion, bunch, diced
  • Cashew nuts, 1 cup, unsalted
  • Mushrooms, 1 package, sliced
  • Fish sauce, 4 tablespoons
  • Oyster sauce, 4 tablespoons
  • Sugar, 4 tablespoons
  • White pepper, 1 tsp
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The ingredients.

The first step is to cut the chicken into thin slices. This may be easier when it’s semi-frozen; here I’m slicing chicken thighs:

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Slice the chicken.

Next, begin cooking the chicken in your pan of choice; I used a wok, as well as some coconut oil.

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Cook the chicken.

As it cooks, you should begin adding some of the other ingredients: the garlic, the sugar, the pepper, and the fish sauce and oyster sauce.

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Season the chicken.

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Sauce the chicken.

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Cook the chicken some more.

When the chicken is cooked, you can begin adding the vegetables: the pepper, the mushrooms, the scallions and (if you’ve decided to use any – I recommend it) the hot pepper.

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Veg the chicken.

When you’ve cooked the vegetables to your desired texture, add in the cashew nuts, cook for another minute or two, and then you’re done!

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Cashew the chicken – and then eat the chicken.

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Beef & Beans

To make this dish, you’ll need the following ingredients:

  • Ground beef, 2 pounds
  • Bell peppers, 2, sliced
  • Garlic, 12 cloves, minced
  • Green beans, 1-2 pounds, cut into 1-2 inch pieces
  • Fish sauce, 3/4 cup
  • Red curry paste, 4 teaspoons
  • White pepper (4 tsp)
  • Sugar, 4 tablespoons
  • Thai chili peppers (optional)
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The ingredients.

As you might expect, the first step is to cook the beef. Do so with the garlic in some oil, and saute until the meat is complete. Whether or not to remove the fat is up to you.

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This is your brain.

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This is your brain on drugs.

Meanwhile, you can prepare the beans. This is what mine looked like.

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Any questions? …Bueller? Bueller?

When your meat is ready, add in everything else – the veggies, the spices, the curry paste, all of it.

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Adding stuff.

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Adding stuff.

And then cook and mix until your veggies are at the desired level of crispiness/tenderness. Enjoy!

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The finished product. You may also want to add some water along the way if you prefer a dish that’s less dry.

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Now what do you do with it?

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Curried Shrimp

This dish was tasty. The ingredients were:

  • Shrimp, 1 pound (can be salad shrimp; they needn’t be large)
  • Onion, 1, sliced
  • Red and Green Bell Pepper, 1 each, sliced
  • Thai basil, 1 bag
  • Garlic, 6 cloves, minced
  • Sugar, 3 tablespoons
  • Fish sauce, 4 tablespoons
  • Oyster sauce, 2 tablespoons
  • Curry powder, 4 tablespoons
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The ingredients.

This was so easy to make. In fact, you may spend the most time simply preparing the ingredients. Like so, with the peppers and onions:

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Sliced.

Thai basil isn’t like regular basil. Substituting the latter for the former doesn’t really work. But if you have an Asian market nearby, you can look for fresh Thai basil there. It looks like this:

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Thai basil.

As far as the cooking goes, start with the shrimp and garlic in the oil, and saute for a minute or two. You want the shrimp heated up, but remember: it’s already been cooked (it likely says so on the bag). Cooking it for too long will turn it to mush.

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Start with the shrimp and garlic.

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Adding the sugar, dish sauce, oyster sauce.

Then, add everything else.

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Adding the veggies.

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Adding the curry powder.

Cook until the veggies are crunchy or soft enough for your taste, and you’re done.

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Eat it!

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