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 …
This is a curry from the Northeast of Thailand (Isan) and is different from most Thai curries since it does not use coconut milk. (Coconuts do not grow in that part of the country.) Kaffir lime leaves are a big part of the flavor of this dish. Fortunately we are currently hosting Nick’s kaffir Read More …
My favorite hot sauce, and one of America’s most popular hot sauces, is the Sriracha Hot Chili Sauce made in California by Huy Fong Foods, and sold in the distinctive plastic squeeze bottle with a rooster symbol. This is a thoroughly American product made using red jalapenos and is inspired by hot sauces made Read More …