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Category: Thai Cuisine

December 13, 2023December 15, 2023 jgrusseLeave a comment

Panang Curry

This recipe, adapted from the NY Times, shows how to make panang curry, one of my favorites, by modifying the commonly available red curry paste.  A key ingredient to this is using full-fat coconut milk, and not shaking the can so that all the coconut fat is on the top of the can and can Read More …

Thai Cuisine
December 14, 2022December 14, 2022 jgrusseLeave a comment

Thai Fried Seafood Spring Rolls

This year, the family will all be together at Nick and Anna’s house for Christmas and the plan for Christmas Eve is a large variety of seafood dishes.  Carol decided to contribute a batch of Thai fried spring rolls, substituting shrimp and imitation crab (krab) for the usual pork.  This is how she made them Read More …

Appetizers, Fish & Shellfish, Thai Cuisine
November 20, 2022November 20, 2022 jgrusseLeave a comment

Pineapple and Mussel Curry

I had some NZ mussels on the half-shell in the freezer and was looking through my Thai cookbooks for a suitable recipe.  I noticed that three books had an unlikely combination of mussels and pineapple with red curry paste, so I decided to give it a try.  The version I made was mostly based on Read More …

Fish & Shellfish, Thai Cuisine
June 18, 2022June 18, 2022 jgrusseLeave a comment

Thai-ish pork lettuce cups

This Thai-influenced dish makes a quick and easy light meal with something starchy on the side, such as vegetable sushi rolls or dumplings from the supermarket.  This recipe is adapted from Five Marys Ranch Raised Cookbook and will serve 4 people.  It is mildly flavored, and I added some hot sauce to my wraps.  (Carol Read More …

Pork, Thai Cuisine
June 1, 2022June 1, 2022 jgrusseLeave a comment

Stir-Fried Pork and Green Beans with Red Curry Paste

This is an adaptation of a Thai recipe published at 177milkstreet.com.  It is a good midweek dish since it takes only about 30 minutes to prepare.  It makes 4 servings with steamed rice. 177milkstreak cut up pork shoulder or similar cuts into small cubes.  I used some coarsely ground pork which we had in the Read More …

Pork, Thai Cuisine
July 4, 2020July 4, 2020 jgrusseLeave a comment

Thai Muslim-style Chicken and Rice (Khao Mok Kai)

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 …

Chicken, Thai Cuisine
January 5, 2020January 14, 2020 jgrusseLeave a comment

Meatballs in Curry Sauce

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 …

Beef, Thai Cuisine
January 5, 2020January 5, 2020 jgrusseLeave a comment

Roasted Eggplant Salad with Cilantro and Lime

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 …

Salads & Dressings, Thai Cuisine, Vegan, Vegetarian
May 20, 2019January 4, 2020 jgrusseLeave a comment

Thai Green Chicken Curry

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 …

Chicken, Thai Cuisine
March 2, 2019March 2, 2019 jgrusseLeave a comment

Thai Beef Salad (Yam Neau)

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 …

Beef, Salads & Dressings, Thai Cuisine

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