When I worked in Thailand in the early 1980’s, I would frequently go out to lunch at informal little restaurants near the office with one of my Thai staff. One of the restaurants in heavy rotation was a Thai Muslim restaurant (decorated with posters of Mecca) which specialized in serving chicken and rice with a Read More …
This tasty and easy main course or appetizer is adapted from Nancie McDermott’s book Quick & Easy Thai. An optional ingredient which adds a lot to the final dish are Kaffir lime leaves. Fortunately, I have such a tree. (They can also be purchased at specialty stores, sometimes in the produce section and sometimes in Read More …
This tasty and easy salad is adapted from Nancie McDermott’s book Quick & Easy Thai. Like many Asian salads, there is no oil in the dish, so this is quite low calorie. I made it with chopped peanuts (vs. dried shrimp) so that I did not have to go to a specialty grocery for any Read More …
On Amanda’s most recent visit, she asked for this dish, which we made based on Wendy Hutton’s Southeast Asia’s Best Recipes, on page 101. This included making the green curry paste from scratch in our food processor. One difference from the book is that we included Thai eggplants since Carol really likes them. We kept Read More …
This very easy dish is one of our Thai favorites, which we have made many times over the years. For people concerned about such matters, it is notable that this dish has no oil in the dressing and almost no carbohydrates. This is a dish in which everything is really to taste, so what I Read More …
When we lived in Thailand, we very much liked the clam and mussel dishes. Thus I was interested when I saw a recipe for Red Curry Mussels in a recent cookbook, Kerry Altiero’s The Best Comfort Food on the Planet. We were able to find very nice Prince Edward Island mussels at Wegmann’s. I made Read More …
This is one of my favorite Thai dishes, and one that I have made many times over the years. I recently saw a version on an Asian cooking blog www.tasteasianfood.com run by KP Kwan, and decided to try his version. I liked a few things about his variation: a more complex sauce, some cornstarch to Read More …
This mild and flavorful Thai curry is normally made with either beef or chicken. It gets its name from an association with Muslims (massaman or matsaman) due to the unusual spices (for Thailand) included in the spice paste. The first time I had massaman curry I was very surprised to find large chunks of potatoes Read More …
I had some leftover grilled steak, and some leftover Thai inspired marinade from Steak with Reverse Marinade and with the two made Thai Beef Salad for lunch. When I am starting from scratch, my usual reference is A Taste of Thailand, a small book published by the South China Morning Post in 1982. Our copy Read More …
This is one of my favorite Thai dishes. In the past we have tried to make it at home with rather disappointing results, but we decided to try again, and this batch turned out well. The trick is to get the right consistency in the patties. The final product should be rubbery, in Read More …