Epimeles

the Pence family cookbook

Recipes Tagged with “thai”

Thai Coconut Soup

main course coconut pork soup thai untested

Ingredients

  • 1 tsp. vegetable oil
  • 3 stalks lemon grass, sliced thin
  • 3 large shallots, chopped
  • 8 sprigs fresh cilantro leaves, chopped
  • 3 tbsp. fish sauce
  • 4 c. chicken broth
  • 2 14 oz. cans coconut milk
  • 1 tbsp. sugar
  • ½ lb. white mushrooms, cut into 1/4" slices
  • 1 lb. pork tenderloin, halved lengthwise, sliced into 1/8" thick pieces
  • 3 tbsp. fresh lime juice
  • 2 tsp. red curry paste

Preparation

Heat oil in large saucepan over medium heat. Add lemon grass, shallots, cilantro, and 1 tbsp. fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes. Stir in chicken broth and 1 can coconut milk; bring to simmer. Cover, reduce heat to low, and simmer 10 minutes. Strain broth, return to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add pork and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.


Thai Quinoa Salad

main course side dish quinoa salad thai untested

Ingredients

For the Salad

  • 1 cup quinoa, rinsed
  • 1/2 teaspoon salt
  • 1 red bell pepper, cut into bite-sized strips
  • 1 carrot, peeled and grated
  • 1 English cucumber, seeded and diced
  • 2 scallions, white and green parts, finely sliced
  • 1/4 cup freshly chopped cilantro
  • 2 tablespoons fresh chopped mint or basil

For the Dressing

  • 1/4 cup freshly squeezed lime juice, from 3-4 limes
  • 2 1/2 teaspoons Asian fish sauce
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1/4 teaspoon crushed red pepper flakes

Preparation

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. (If necessary add 1-2 tablespoons more water in cooking.) Transfer to a serving bowl and let cool in the refrigerator.

In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.

Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary. Chill.

Once Upon a Chef


Red Chili Peanut Salmon

main course fish thai untested

Ingredients

  • 1/4 cup peanut butter
  • juice from 1 lime
  • 1 tablespoon fresh orange juice
  • 1 heaping tablespoon Sriracha, or other red chili sauce
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1/4 cup chopped cilantro leaves
  • salt and pepper to taste
  • 6 6-ounce salmon filets

Preparation

Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.

Line a baking sheet with foil, then place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper. Spoon the glaze over the fish so it’s fully coated.

Bake at 450° for 12-15 minutes, or until fish feels semi-firm with you press it with your finger. If it’s not done when you initially check it, put it back in the oven at 2 minute intervals until cooked to desired level. Fish easily overcooks, so keep a close eye on it. Remove from oven, let cool 1-2 minutes, then serve each filet over a pile of rice mixed with green onions, lime zest, and cilantro.

Amelia Winslow, HuffPo


Seared Tofu with Sugar Snap Peas and Sesame Seeds

main course greenbean peas thai vegan vegetarian

Ingredients

  • 1 14-ounce package extra-firm tofu
  • 4 large garlic cloves, grated
  • 2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons grated ginger root
  • 1 1/2 tablespoons fresh lime juice, more to taste
  • 1 1/2 teaspoons toasted (Asian) sesame oil, more for drizzling
  • 1 1/2 teaspoons Asian fish sauce
  • 1 teaspoon honey
  • 2 tablespoons peanut oil, more if needed
  • 6 ounces sugar snap peas, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • Sesame seeds, for serving
  • Cooked rice, for serving
  • Chopped cilantro or basil, for serving

[CP: As it stands, this is quite hot. Cut the jalapeños in half to make it merely warm, or cut them entirely for mild (the ginger still adds some heat).]

Preparation

Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.

Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.

Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.

Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or 2. Spoon sauce all over tofu, unstacking it if necessary.

Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

Serves 2-3.

The New York Times


Thai Beef Salad

main course beef salad thai

Ingredients

  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon white rice
  • 8 ounces skirt or flank steak, leftover or raw
  • 6 cups torn salad greens (mixed is nice)
  • 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
  • 1/4 cup minced red onion
  • 1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
  • 1 small fresh hot red chili, like Thai, or to taste, minced
  • Juice of 2 limes
  • 1 tablespoon sesame oil
  • 2 tablespoons fish sauce
  • 1/2 teaspoon sugar

Preparation

Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool.

Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water and 1/4 tsp. paprika mixture; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.

Slice beef thinly, reserving its juice; combine juice with remaining dressing and half of the rice powder. Lay slices of beef over salad, drizzle remaining dressing over all, and serve with the rest of the rice powder and paprika.

Serves 4

The New York Times


Marinated Thai-Style Pork Spareribs

main course pork thai vietnamese

Ingredients

  • 1 cup sliced shallots
  • 10 scallions, coarsely chopped
  • One 3-inch piece fresh ginger, sliced
  • 8 large cloves garlic, peeled
  • 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
  • 6 tablespoons soy sauce
  • 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh coarsely ground black pepper
  • 2 tablespoons sugar
  • 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch “racks,” each rack cut between the bones into individual 2- to 3-inch-long riblets
  • Thai Chile-Herb Dipping Sauce

Preparation

1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce.

Lobel’s Meat Bible, via Epicurious


Thai Chile-Herb Dipping Sauce

miscellaneous chile sauce thai vietnamese

Ingredients

  • 1 tablespoon jasmine or other long-grain rice
  • 6 to 8 dried whole Thai chiles (each about 2-inches long)
  • 1 heaping tablespoon finely chopped scallion
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 teaspoons sugar
  • 3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1/3 cup fresh lime juice

Preparation

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.

2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).

3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

Lobel’s Meat Bible, via Epicurious


Spicy Peanut Sesame Noodles

main course chicken thai vegan vegetarian

Ingredients

  • 1 c unsalted peanut butter
  • 1/4 c rice vinegar or white vinegar
  • 2 tbl light soy sauce [plus more if necessary–JP]
  • 1 tsp dark soy sauce
  • 1 garlic clove, chopped
  • 1 to 3 serrano or other chili peppers, seeded and chopped
  • 1 1/2 tbl sugar or honey
  • 1 tsp salt
  • 1/4 c + 2 tsp toasted sesame oil
  • 1 tbl chili oil [this makes it a bit spicy, reduce to ~2.5 tsp–JP]
  • 1/2 c freshly brewed black tea
  • 1 lb chinese egg noodles or spaghetti
  • 4 c shredded cooked chicken
  • thin strips of peeled seeded cucumber
  • cilantro leaves
  • chopped peanuts

Preparation

Combine peanut butter, vinegar, both soy sauces, garlic, chili peppers, sugar or honey, salt, 1/4 c sesame oil, chili oil and black tea in a food processor or blender and blend throughly. The sauce can be covered and refrigerated for 1 to 2 days. Allow to return to room temperature and stir well before using.

Cook the egg noodles in boiling water, drain in a colander and rinse under cold water until cool. Toss with 2 tsp sesame oil. Add chicken and sauce and stir together. [Chicken can be omitted to make the dish vegan–JP] Garnish with cucumbers, cilantro, and peanuts.

Joy of Cooking Calendar


Thai Beef Salad

main course beef thai untested

Ingredients

  • 8 ounces skirt or flank steak, leftover or raw
  • 6 cups torn salad greens (mixed is nice)
  • 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
  • 1/4 cup minced red onion
  • 1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
  • 1 small fresh hot red chili, like Thai, or to taste, minced
  • Juice of 2 limes
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
  • 1/2 teaspoon sugar

Preparation

  1. If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool.

  2. Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.

  3. Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.

Source: Mark Bittman


Thai Peanut Dipping Sauce

miscellaneous sauce thai

Ingredients

  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp vegetable oil
  • 1 tbsp chili garlic sauce
  • 3 tbsp creamy peanut butter
  • 3 tbsp hoisin sauce
  • 1/2 tsp sugar
  • 3/4 cup water or chicken broth
  • squeeze lime juice

Preparation

In a small saucepan, cook the garlic and red pepper flakes in the oil, over medium heat, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, around 1 min. If too thick, thin with more water or chicken broth.