Tag Archives: Thai chili pepper

Green Curry with Chicken

This one was an awful lot of work – but it was good! The ingredients were:

For the custom-made Green Curry Paste:

  • Cumin, 2 teaspoons
  • Garlic, 16 cloves
  • Galangal, 2 tablespoons, sliced
  • Lemon grass, 4 stalks, chopped
  • Shrimp paste, 2 teaspoons
  • Kaffir lime skin, 1/2 teaspoon
  • Cilantro root, 1 cup
  • Thai chili peppers, 10
  • Jalapeno, 3
  • Shallot, 1

And for the rest:

  • Chicken, 2 pounds, cubed
  • Thai eggplant, 2 cups, quartered
  • Thai basil, 1/2 cup
  • Kaffir lime leaves, 12
  • Sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Coconut milk, 2 cans
  • Coconut cream, 1 can
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The ingredients.

More exotic ingredients! If you’re a longtime blog reader, as many are, you may remember this post, in which I purchased an entire case of kaffir limes, just to harvest the skin.

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Blending.

A bit of that skin is a key ingredient in the green curry you’re supposed to make. As is a cup – an entire cup! – of chopped cilantro root. When I started this Thai cookbook project, I looked everywhere I could for cilantro root. I couldn’t find it anywhere locally, and while I found a small vial of dried and powdered cilantro root online, it wasn’t that cheap. A cup of it would cost me a small fortune. So instead I spent this summer growing more cilantro than I had any right to. Of course I tried to make use of the tops whenever I could, but the real prize were the roots, which I cleaned, chopped, and froze for later use.

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Blending.

Blend all the green curry ingredients together, and it looks like this.

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Coconut-ing.

Add that to the coconut milk, and turn on the heat.

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Stuff.

Put the meat in there, and cook until the meat is ready.

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Hot stuff.

Oh, add the eggplant too. Cook until that’s to your desired level of tenderness.

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Good stuff.

Add the rest – the coconut cream, the basil, the kaffir lime leaves. Cook for another couple of minutes, then enjoy.

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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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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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Crab Fried Rice

Oh my goodness, this was good. The ingredients:

  • Crab meat, 1-2 cups
  • 2 eggs, beaten
  • 1 garlic clove, minced
  • 3 cups cooked rice
  • Maggi seasoning, 2 tablespoons
  • Fish sauce, 3/8 cup
  • Sugar, 2 tablespoons
  • 1 diced scallion
  • 1-2 sliced tomatoes
  • 1 sliced cucumber, peeled
  • 5 thai chilies, diced (this is hot. You may prefer fewer)
  • cilantro leaves to taste
  • lemon juice to taste
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The ingredients.

Your first step really should be to start the rice, since it can take a while. I use a rice cooker, but you do you.

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I love my rice cooker.

You may also want to prepare a few other ingredients.

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The eggs.

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The crab. You may want to sort through this just to make sure there’s no shell in it.

I used a wok, because its size was so well-suited to the volume of the dish, but you don’t have to. In any case, heat some oil in the wok and stir-fry the crab, garlic, and eggs together until the eggs have been cooked.

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Apply heat.

Next, add a few other things: the cooked rice, the Maggi seasoning, the fish sauce, and the sugar. Mix it all together and cook until everything is hot.

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Add the rice.

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And then a few other things.

Next, add the lemon juice (to taste) and the thai chili peppers (to taste).

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Thai chilies can be hot.

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But tasty, though.

The rest of the ingredients don’t need to cook thoroughly – in fact having them relatively uncooked (even cold) can be kind of nice. Especially if you added a lot of chili heat, as I did.

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Scallions are sometimes referred to as green onions.

So go ahead and add the scallions, tomatoes, cucumbers, and cilantro.

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Adding things, adding things.

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Adding things, adding things.

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I want to make this again now.

Then mix it together, and enjoy!

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Green Curry Paste

Next, the green curry paste. The ingredients are slightly different:

  • Fresh jalapeno peppers (10)
  • Fresh Thai chili peppers (5 green)
  • Shrimp paste (1 tsp)
  • Cumin (1 tsp)
  • Garlic cloves (8)
  • Galangal (5 thin slices)
  • Lemon grass, chopped (1/4 cup)
  • Shallots, chopped (1/4 cup)
  • Cilantro stems (chopped, 1/2 cup)
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The ingredients.

Once again, this recipe is mostly about blending stuff together – even more so, since we won’t fry this paste at the end. So basically: add everything together and blend it until it’s smooth.

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Adding the jalapenos.

Thai chili peppers are some of my favorite hot peppers. They’re pretty easy to find at an Indian or Asian grocery; they’re much smaller than jalapenos but pack a wallop of heat.

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Adding the Thai chilis.

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Adding the cilantro.

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Adding the garlic.

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Adding the shallots.

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Adding the lemongrass.

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Adding the galangal.

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Adding the rest.

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Blend until smooth, and then you’re done!

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