I love coming up with new recipes, and this past weekend was one of those times. I particularly enjoy family dinners on Sundays. There is something about that day when we can all come together and enjoy a meal together. Granted it is extremely important for me to have everyone come together every day for dinner, but I realize that is not always possible with work schedules. So as I have been trying to eat more healthy throughout the week, meaning for vegetables, I decided to come up with this lightly sauteed Thai curry asparagus.
I recently fell in love with this curry paste when I made Khao Poon and there was something about the sweetness that I fell in love with.
4 oz can sweet Thai Noodle paste
1/4 cup of water
1 bundle of asparagus, washed and trimmed
3 kaffir lime leaves, optional
1 Thai chili, lightly bruised, optional
salt to taste
Start by heating a large skillet on medium heat. Add in the Thai noodle paste and give that a good stir, cooking for a couple of minutes to waken all of the paste.
Next add in the water, kaffir lime leaves, salt, and chili. Give another good stir. Add in the asparagus, and cook for about 4-5 minutes or until your desired tenderness. I still like my asparagus with just a slight crunch. Next, just plate and serve.
The end result is a perfect vegetable dish with that sweet curry flavor. Serve alongside with some rice for a perfect side dish. I hope you enjoy!
Hands down one of my favorite soups is probably Khao Poon. It is a Norther Thai or Lao soup that is not only super easy to make, but it makes a bunch and screams comfort. It is not a spicy soup, however you can make this as spicy as you want, not only with the broth, but accompanying it with Thai chili peppers. I wanted to make this one for my wife this past weekend because it reminded me when I was laid up with cancer over the summer and my friend Matt stopped by with a batch of Khao Poon that his wife had made. Not only talk about a great friend, but a really comforting bowl of soup during a not so comforting time.
Now my wife is hooked on this awesome soup as well. It’s an easy sell, trust me.
The cool thing about making this batch is when I was shopping for some ingredients at a local grocery store, is the owner had asked me what I was cooking. I said ‘Khao Poon’, and he was a bit startled and said ‘You know how to make that?’. He asked me about what ingredients I was using and suggested a couple of different things, one being banana blossom. I was intrigued to say the least as it is something I have never used before. So while walking out of the Asian grocery store, I was on my way to making a great batch of Khao Poon.
1 cup of banana blossom, very thinly sliced, optional
4 tbsp fish sauce
3 cups bamboo shoots, roughly chopped
1 whole lime
Thai chilies, optional
Shredded green cabbage
1 cup bean sprouts, per serving
1 bunch fresh cilantro
Khao Poon rice noodles, cooked al dente
Start by adding your chicken to a stock pot and cover entirely with cold water. Bring this to a boil, then reduce the heat to medium. Skim off any scum that floats to the top and discard. Continue cooking for about 45 minutes. This will not only be the chicken that we let cool, shred, and pound a bit, but what is left will be the stock that we use for our soup. Win, win.
Once the chicken is cooked, remove it from the stock, and let it completely cool. Once cooled, remove and discard the skin, and then start shredding the chicken. Once the chicken is shredded, take about half of it and add it to your mortar. Take your pestle and begin pounding the chicken. A few good moments of pounding is all you should need.
Ok, now onto the next step.
Heat a large skillet on medium-high heat. Add in the oil and let it come to temperature. Next toss in the shallots, garlic, and thinly sliced galangal. Let this cook for a minute or so, then add in both of the curry pastes. Give this a good stir, and don’t be alarmed if this stuff starts popping at you.
Cook the paste, stirring along the way, for about 2-3 minutes, then add in all of the chicken. Give this another good stir, incorporating all of the paste into the chicken. Next add in the coconut milk. Give another good stir, and then pour all of this into the chicken stock. Stir well, bring the stock back onto medium heat, and let it come to a boil. Once boiling, reduce the heat by half, and then add in the banana blossom, bamboo shoots, and fish sauce. Give another good stir and cook for about 45 minutes.
During this time, make your noodles. Cook them for about 8 minutes, then strain them and rinse them in cold water. Once the water is strained, and the noodles are cooled, take a handful and wind them up into bundles. Repeat until all noodles are in nice bundles.
Have your cabbage, limes, chilies, and herbs ready. Raise the heat on the soup and bring back to a boil. Take a couple of bundles of noodles, or just one, and place in the bottom of a large soup bowl.
Add some bean sprouts, and cabbage, and give a good squeeze of lime. Ladle in a generous amount of khao poon, and top with come bird eye chili. Get your spoon and chop sticks ready! Face down, grab some noodles, slurp, and repeat. It’s all about texture (and flavor) in this bite. You get the crunch of the cabbage and sprouts, the tenderness of the chicken, and my gosh that coconut curry flavor! If you are looking for a flavor bomb, and a comforting soup year round, then this is the one. Hope you enjoy!
Isan, or Isaan is a northeastern region of Thailand, bordering Laos and Cambodia that has its own style of food. Not that it stems too far away from the main culture, but I find it to be a bit spicier, and commonly the food is eaten with sticky rice (known as khao neow). This grilled chicken is common in the region and is one that you will really love, whether you grill it (preferred) or bake it until you have crispy skin. I have made variations of this style of chicken over the last 15 years or so, but this one is a bit different as I brined the chicken in advance to make it even more juicy. If you are looking for in introduction into Northern Thai cooking, and one without a ton of spice but packed with tons of flavor.
I used boneless, skinless chicken thighs on this particular recipe, but feel free to use a halved chicken, or spatchcock a chicken and go that route, especially for a crispy skin.
Ingredients for the brine:
1 gallon of water
1/2 cup of kosher salt
1/2 cup of white sugar
1 whole chicken, cut into pieces, or 6 boneless and skinless chicken thighs
Ingredients for the Marinade: (if you have a mortar and pestle use it, otherwise your food processor)
6 cloves of garlic
1/2 cup of thinly sliced lemongrass
1/2 cup of cilantro, leaves and stems
1/4 tsp MSG, optional
3 tbsp oyster sauce
1/2 tbsp curry powder, or turmeric
1 tbsp fish sauce
2 tbsp canola oil
Start by bringing the salt, sugar and water to a boil. Once the sugar and salts dissolve into the water, remove from the stove and let it cool.
Once the brine is cool, add in the chicken pieces, cover, and let this brine for 4 hours, and up to 24.
Make the marinade, either by using your food processor which many of you probably have, or go the authentic route and use the mortar and pestle. Make the mixture into a wet paste. Scrape into a sealable jar until the chicken is ready.
When the chicken is ready, remove it from the pot, and rinse and pat dry. Add the chicken pieces to a large sealable plastic bag, and pour in the marinade. Massage the marinade into the chicken and marinate for another 4-24 hours. The longer the better in my opinion.
Before you are wanting to grill, set the chicken out to get some of the chill off of it. I grill over charcoal, but again you can grill over wood, gas, or cook at 400 degrees until you get your internal temperature. My preference is grilling over coal for a more authentic taste.
When you have your grill going, I like to heat one side of the grill with coals and keep a warmer side with no coals. This way I can adjust the heat if things get too hot.
Place the chicken on the grill, near the coals, cover, and adjust the vents. You kind of want to go low and slow with this, slowly cooking the chicken, while any skin will get nice and crisp.
As this is cooking, feel free to whip up some dipping sauce that includes fish sauce, lime juice, chili, and a bit of sugar. Also feel free to serve this with jasmine rice, or better yet sticky rice (this is take a bit more planning, but recommended). When the chicken comes to your desired temperature, remove, and serve. Again, I used thighs, so I ended up chopping mine up as my kids love to eat stove like this in the style of larb.
Dig in and enjoy. The flavors are out of this world. A bit smoky from the charcoal, juicy from the brine, and just packed full of awesome flavor from the marinade. This is a great introduction to Northern Thai food, so give this one a try. Hope you enjoy!
I have no idea why I don’t eat peanut butter more often because every time I do I totally love it. My kids probably eat peanut butter once a day. I don’t know if that is due to convenience or the fact that they love it as well. So one early afternoon I decided I wanted to have lunch. I wanted something Thai, but nothing that would take too long, plus my appetite was not all that fierce due to the cancer treatment I have been going through. Looking through the pantry, I noticed some really good and hearty bread that I had bought for my wife, that delicious creamy peanut butter, some Thai infused honey, and then some Thai bird chilies. I knew that I would get the best of everything by creating what I call Thai Peanut Butter Toast. Whoa is this every good.
I could have stopped at just peanut butter toast with a drizzle of that honey but I wanted to go further, and boy was I glad I did.
2 whole Thai bird chilies, chopped (seeds removed is optional)
1 tbsp roasted peanuts
1/2 lime, squeezed
It doesn’t get any easier to make. Take your peanut butter and lather it onto your slice of toast. Sprinkle on the peanuts, Thai chilies, cilantro, and honey, and squeeze the lime juice over the top.
Plate and serve.
The result is everything I love about warm toast and creamy peanut butter. You know… when it drips down your hand? Then you get these pops of awesome spice from the chilies, freshness from the lime and cilantro, and that texture from the roasted peanuts.
This is a real winner, especially if you like a bit of spice. Feel free to reduce the chilies to one if you desire, or remove the seeds from them, but the balance of flavor is a tough one to compete with on this awesome snack.