Pork & Green Bean Stir-Fry

Pork & Green Bean Stir-Fry

A pork stir fry and green beans that packs an amazing flavor punch with just a few ingredients.

This gluten-free stir-fry takes inspiration from Japanese cuisine, ditching the soy sauce for another umami-rich ingredient, teriyaki sauce.

What is teriyaki sauce? In Japanese teri means shiny, and yaki means fried or grilled. This umami* rich magical sauce turns almost any ingredient into appetizing deliciousness instantly.


*Umami means “pleasant savory taste” in Japanese.


Pork & Green Bean Stir-Fry

1 (about 3/4 pound) pork tenderloin, trimmed of excess fat

Coarse salt

2 tablespoons teriyaki sauce

1 tablespoon rice vinegar

1 teaspoon sugar

3 teaspoons vegetable oil

2 tablespoons minced, peeled peeled fresh ginger

1/8 to 1/4 teaspoon red-pepper flakes

1 pound green beans, trimmed and cut crosswise into 2-inch pieces

1 red bell pepper, ribs and seeds removed, cut into thin strips

1/3 cup dry-roasted peanuts, chopped

Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Pork & Green Bean Stir-Fry

Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.


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The History Of Pad Thai

The History Of Pad Thai

Pad thai is the number one dish asked for at Thai restaurants in the United States. It is a dish of Thailand, or is it?

In 2009 Gastronomica wrote quoting Nitya Pibulsonggram, Thailand’s former ambassador to the United States, saying in respects to pad Thai, “It may be the original fast food in Thailand.”

Does Pad Thai Originate In Thailand

Pad Thai Noodles with Chicken

The full name of the dish in Thai is “kway teow pad thai,” which translates to “Thai-style stir-fried noodles.”

The cooking method of stir-frying meat, vegetables and noodles together with sauce is more Chinese than Thai.

Noodle stir-fries are typically unique to Chinese cuisine. In fact, just about every ingredient found in pad Thai isn’t native to the people of Thailand.

The only really Thai ingredient is the pounded dried chillies – and that is according to the Bangkok Post (food section).

Chef Kasma Loha-unchit a Thai-American Cooking Teacher and Author

Chef Kasma Loha-unchit a Thai-American cooking teacher, and author, notes in her own recipe, to translate “kway teow pad thai” as Thai-style stir-fried noodles,’ would clearly suggest the recipe has origins that are not Thai.

How Pad Thai Was Introduced To Thailand

Chicken Pad Thai

The popularization of the noodle dish, was but one of several measures taken by Thai authorities in the 1930s to both Westernize and modernize the country.

Thailand unified around the recipe as its national dish, that in 1932 Thailand’s then prime minister, Phibun, popularized the dish.

He distributed the recipe as it was considered a nutritious, well-balanced and inexpensive meal to prepare.

Thailand Food Vendor
Making and Selling Pad Thai

Phibun’s government not only disseminated the recipe for pad Thai, but encouraged street vendors to make and sell it throughout the country.

Fun Facts About Pad Thai

Shrimp Pad Thai

Once you’ve had pad thai, it’s easy to know why it’s so popular. The ingredients can vary, but it will always have rice noodles, peanuts, scrambled eggs and vegetables stir-fried in an awesomely delicious sauce.

It’s full of fresh flavors, and the sauce has the perfect balance of sweet, sour and savory tastes.

In 2007 there were some 11,600 and in 2008 over 20,000 Thai restaurants worldwide, many of which have donned the name of Thailand’s most popular noodle dish, again according to Gastronomica.

Given that pad Thai can now be found in more than 2 million Google searches, it would certainly seem unthinkable to call the dish by any other name. But it wouldn’t necessarily be wrong, either.

As Thai food goes truly global, lover’s of pad Thai can now say that their favorite dish has become as ubiquitous as the Mexican taco or Italian spaghetti.

Read more here on How To Prepare Authentic Thai Food With These Key Ingredients – recipes included


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Chicken Pad Thai

Pad Thai is one of the most well known stir-fried Thai dish.

The combination of rice noodles, vegetables, and chicken all tossed in a sweet and sour sauce with a little bit of spice makes for a tangy and delicious plate of food.


Read More Here About The History Of Pad Thai



Toss Those Rice Noodles, Vegetables & Sauce With Shrimp Pad Thai

This recipe is a fast and easy version of traditional pad Thai. It maintains the authentic Thai flavors, and therefore, guaranteed to please your taste buds.

Chicken Pad Thai

For the Pad Thai Sauce:

1/4 cup chicken stock

1 tablespoon soy sauce

3 tablespoons fish sauce

3 to 4 tablespoons brown sugar

1/2 to 1 teaspoon chili sauce, or to taste

3/4 tablespoon tamarind paste, dissolved in 1/4 cup warm water

For the Pad Thai:

8 ounces rice noodles

1 to 1 1/2 cups chopped chicken breast or thigh

3 tablespoons soy sauce

1 teaspoon cornstarch

1 to 2 tablespoons olive oil

4 cloves garlic, minced

1 to 2 fresh red chiles, minced

1/4 cup chicken stock

1/2 cup radicchio, chopped (or vegetables of choice, like kale, green or red cabbage)

1 cup carrots, julienne cut, 2-inch match sticks

1 cup asparagus, sliced, length 2-inches

1/2 cup fresh cilantro, chopped

1/3 cup cashews

Lime or lemon wedges, for garnish

Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve.

Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.

Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly chewy (they will finish cooking later in the pan).

Drain the noodles and rinse well with cold water to prevent sticking. Set aside.

Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.

Preheat a wok or large frying skillet over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant about 30 seconds.

Add the marinated chicken. If the wok or skillet becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.

Add the drained noodles and pour the prepared sauce over. Using two utensils, use a gentle “lift and turn” method to fry the noodles (like tossing a salad).

Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your skillet too dry, add a little more oil.

Add the vegetables and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky.

Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).

Top with generous sprinklings of fresh cilantro and cashews. Serve with fresh lime or lemon wedges on the side.


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Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

This crunchy Thai salad is loaded with a combination of cruciferous vegetables. These deliciously yummy vegetables include Brussels sprouts, radicchio, green cabbage and kale.

The crunchy salad is mixed with sunflower seeds, toasted quinoa and a Thai Mango Chili Vinaigrette.

It pairs perfectly with honey ginger soy chicken thighs.

For The Salad

1/2 small green cabbage, shredded

1/2 small radicchio, shredded

1 cup packed chopped kale, no stems

2/4 cup shredded Brussels sprouts

2 green onions, chop white part and add to salad – cut up green part for garnishing

1/4 cup sunflower seeds

1/8 cup toasted quinoa

Add prepared vegetable greens to a salad bowl. Start with one cup of vinaigrette and mix into salad.

Add more vinaigrette 1/4 cup at a time (mixing in after each addition) until you have the consistency of dressing to salad that you desire.

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

For The Dressing

1 large ripe mango peeled, pitted and roughly chopped (can also chop 1 1/4 cup of frozen mango)

¼ cup lime juice, 2 medium size limes

¼ cup orange juice

2 tablespoons raw honey

½ teaspoon cumin

1 clove garlic

½ teaspoon salt

⅓ cup extra virgin olive oil

1 tablespoon finely chopped, Thai chili pepper, can also use jalapeño or serrano

2 tablespoons finely chopped cilantro

¼ teaspoon freshly ground black pepper

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.

Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.

Store in refrigerator for up to 1 week. Shake well before using.

For The Meat

1 pound chicken thighs, boneless, skinless

1/4 cup soy sauce

3 tablespoons honey

2 to 3 cloves garlic minced

2 teaspoons fresh ginger, minced

Combined soy sauce, honey, garlic and ginger in a zip lock bag. Add chicken thighs to bag. Zip lock the bag and shake well until meat is coated. Marinate no longer than 30 minutes.

Next, warm a skillet over medium high heat. Add one tablespoon of toasted sesame seed oil. When heated add chicken thighs and cook 4-5 minutes each side or until juices from meat run clear (no red in juice).

Remove from heat and let meat rest for 5 minutes.

A plate of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Next, slice each thigh to top plated salad. Top chicken with 1-2 teaspoons teriyaki sauce, sesame seeds and green onions.

A bowl of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Or chop the thigh meat and top it with seeds and onions over salad served in a bowl.


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How To Prepare Authentic Thai Food With These Key Ingredients – recipes included

How To Prepare Thai Food With These Key Ingredients

Thai cuisine is internationally famous. It is essentially a union of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.

A prepared dinner table with a Thai meal placed on it, consists of a spicy or non-spicy soup, a curry dish with condiments, a dip with accompanying fish and vegetables, and there could also be a spiced salad.

Table Set With Traditional Thai Food

Thai food has evolved much like Indian food, meaning the cooks or chefs take great care so there is a harmony of flavors and textures with each individual dish.

One dish must compliment the other dishes positioned at the dinner table.

What is needed in your kitchen to make a great Thai dish?

You need to know the “Key Ingredients.”

Key Ingredients Needed To Prepare Thai Food

When you dicide to make a Thai dish, the following is what you should find in your refrigerator or pantry.

Banana Leaves

Banana leaf-wrapped food, either it be meat, fish or a savory mixture can be grilled, steamed or roasted.

In the cooking process, the leaves add a unique herbaceous flavor to the dish.

Thai Food cooked in a banana leaf

Thai cuisine also used banana leaves as a cooking vessel, folding them into a shape that will hold and cook the food. They are also used as “to-go containers.

Thai foods served in bowls made of banana leaves

Lemongrass

Lemongrass is a culinary herb that is produced from the stalk of the lemongrass plant and it has a lemony scent.

It is a primary culinary herb in several Thai dishes.

The flavor of the herb tastes almost like a mix of lemon and lemon mint.

Lemongrass tied laying on grey weather wood

The flavor is light and does not overpower other flavors in a dish.

It also adds a slightly sharp and tangy taste without the bitterness of lemon.

It is commonly used in soups, teas and curries.

If you can’t find lemongrass at your local market or Asian market, you can substitute lemon juice in its place.

But keep in mind that the citrus juice won’t be able to fully take the place of the flavor of lemongrass.

Try these Thai dishes with lemongrass.

Lime Leaves

thai lime leaves

The leaves are a glossy dark green color, and are used to flavor curries, soups, fish cakes and even teas for its fragrant herbal notes.

Thai Basil

Thai basil and holy basil are related to each other and both are used in Thai cuisine.

Thai basil has a subtle sweet anise flavor. Whereas, holy basil has a more spicy flavor.

The flavor of holy basil is more like a combination of black pepper and clove than like the sweeter notes of Thai basil. It tends to get even spicier as it is cooked.

Both can be found at your local Asian markets.

You’ll enjoy this deliciously yummy Thai Chicken Stir-Fry with Holy Basil.

Fish Sauce

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.

fish sauce container at a fish sauce factory

A fish sauce container at a fish sauce factory in Phu Quoc Island, Vietnam

The flavor is savory and the color is red-brown. Fish sauce is used as a staple seasoning in Thai cooking.

Try these deliciously plate Thai dishes using fish sauce.

Green Papaya

A green papaya and an orange papaya are actually the same fruit picked at different stages of development.

Immature green papaya has crisp white flesh with very little flavor.

It is prized mostly for its crunch and used primarily as a base for salads, most notably in Thai salads. Green papaya is used in salads much like cucumber or jícama is.

Tamarind Purée

When purchasing the tamarind puree, you can find it in sticky 14 ounce blocks.

In Thai cuisine the puree is used by diluting 1 ounce pureed pulp with 1/3 cup warm water, and then strained.

You can also buy it ready made and jarred with no need of diluting it.

The concentrated tamarind is said to have a sour taste that can be overpowering in Pad Thai.

Thai Chili Peppers

These peppers are small in shape, come in green, red, and orange color, and fiery in taste.

Though as spicy as the chili maybe, it is said the chili gives a subtle fruity flavor when used in Thai cooking.

If Thai chilis are too much for your palate, you can use Serrano peppers instead.

Dried Shrimp

Small little dried shrimp add salty flavor to noodle dishes and salads.

Dried shrimp can keep indefinitely in a cool dark place within an airtight container.

No dried shrimp in this recipe – but there is wild caught fresh shrimp: Shrimp Pad Thai

Having these key ingredients used in authentic Thai cooking in your pantry or refrigerator, will always be at your reach in a moments notice.

If unable to find them at your favorite grocers, try looking for them in an Asian market.

Try these Thai recipes. Their deliciously yummy.


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Sweet & Sour Chicken Stir-Fry

Dinner’s ready in just 30 minutes with chicken thighs pared with onions, sweet peppers and stir-fried with a homemade tangy sweet-and-sour sauce.

This sweet and sour chicken recipe is the ideal dish for a quick and deliciously yummy meal.

Sweet and sour chicken came to the USA from China in the 18th century. But it wasn’t until the 20th century that it spread throughout the country and became popular when the Chinese migrants turned from work as gold miners and railroad workers to Asian restaurant owners of food and drink.

Sweet & Sour Chicken Stir-Fry

Sweet & Sour Chicken Stir-Fry
Sweet & Sour Chicken Stir-Fry – Star 💫 Of Your Dinner Table

Preparing Sweet & Sour Sauce

⅓ cup brown sugar

2 tablespoons ketchup

½ cup water

½ teaspoon salt

3 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons corn starch

2 tablespoons of cold water

Add brown sugar, ketchup, water, salt, vinegar, and soy sauce in a medium sauce pan.

Bring to a boil over medium high heat.

Stir in cornstarch mixture and reduce heat to medium low and cook for 2 minutes stirring constantly. Set aside.

Prepare Chicken & Vegetables

1 cup Pancake mix

1/2 teaspoon pepper

2 eggs

1 lbs. boneless skinless chicken thighs, cut into cubes

1/4 cup vegetable oil

1 small onion, thinly sliced, cut into rings than strips

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips


Cook’s Notes

Chopped vegetables should equal 3 cups

Also Read More Here About How To Successfully De-Bone Chicken Thighs – with recipes


1 can (20 oz.) pineapple chunks, drained

1/2 cup sweet-and-sour sauce

Cooked rice or rice noodles, if desired

In large resealable food-storage plastic bag, mix pancake mix and pepper.

In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with pancake mix. Seal bag; shake bag until chicken is coated.

In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add vegetables; cook 2 minutes, stirring frequently. Remove from skillet.

In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center.

Next add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot.

Sweet & Sour Chicken Stir-Fry

Plate and serve over cooked rice or noodles.


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Sticky Honey Ginger Chicken Drumsticks

Sticky Honey Ginger Chicken Drumsticks

The aromatic chicken in its sticky honey ginger sauce has all the same delicious flavor you’d expect from an Asian take-out and can be made in minutes.

Because the sauce is strong, steamed rice and greens are the perfect side dishes for this ginger chicken recipe.

Juicy chicken legs cooked in a sticky ginger sauce is a deliciously yummy easy dinner recipe.

The Thai chicken marinade is perfect for not only drumsticks, but also using thighs or breasts.

And this is the perfect Asian recipe when you don’t feel like turning on the oven!

Sticky Honey Ginger Chicken Drumsticks

6 chicken drumsticks

MARINADE

2 cloves garlic, crushed or 3/4 teaspoon granulated garlic

1 1/2 tablespoons ginger, minced or 1/2 tsp. powdered ginger

1/2 teaspoon red chili flakes

1 1/2 tablespoons honey

1/4 cup soy sauce

GARNISH

sesame seeds

spring onions, green parts chopped

In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.

Mix in the chicken drumsticks.

Cover with cling film and leave to marinate in the fridge for 1-2 hours

Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.

Remove from the pan and pour in the marinade.

Bring to a boil and stir, until the marinade is thick and resembles a sauce.

Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.

Garnish with sesame seeds and spring onions.


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Chicken in Peanut Coconut Sauce with Peppers & Red Onion

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

One of the main characteristics of Indonesian cuisine is the wide use of peanut sauce.

The Netherland’s adopted peanut sauce as a common side dish through its former colonization of South East Asia.

A popular combination at Dutch fast food outlets is French fries with mayonnaise and peanut sauce.

Peanut sauce is also used in Chinese cooking, in India, the Philippines, Singapore, and Vietnam.

Peanut sauce has become part of the global cuisine, although it is mainly associated with Southeast Asian cuisine.

The main ingredients in peanut sauce are ground roasted peanuts, water and spices.

A typical recipe usually contains ground roasted peanuts along with coconut milk, soy sauce, tamarind, galangal, garlic and spices.

Peanut sauce has many uses. It is used as a dipping sauce, salad dressing with vegetables, poured over or mixed with meats.


Like This Thai Chicken with LinguiniThe Recipe Uses A Peanut Sauce (includes recipe for sauce).


In the United States, many have a love of Asian food, and therefore use peanut sauce. But in the U.S. peanut sauce is typically made with peanut butter, either smooth or nutty.

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

1 cup creamy peanut butter

1 1⁄2 cups coconut milk

2 tablespoons soy sauce

2 tablespoons brown sugar

2 teaspoons garlic, minced

Salt, to taste

1⁄4 – 1⁄2 cup chicken broth

2 teaspoons ground cumin

2 teaspoons curry powder

FOR THE CHICKEN

6 boneless skinless chicken breasts, cut into chunks

2 orange or yellow bell peppers, seeded, chopped

1/2 large red onion, chopped

1 lime or lemon, juiced

1 -2 tablespoon coconut oil, (peanut oil is fine)

Garnishes

Shredded coconut, toasted

Peanuts, chopped

Cilantro, chopped

Sauce

Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).

Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.

Remove from heat and cover, if will continue to thicken off the heat.

Prepare the Chicken

Heat some coconut oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.

While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.

Add the peppers and onions. Stir-fry until the vegetables are lightly browned and the chicken is fully cooked, adding more juice as needed for moisture.

Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).

Portion cooked rice into small bowls and ladle some chicken mixture on top of each portion. Drizzle with a bit more peanut sauce if desired.

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

Garnish with shredded toasted coconut, chopped cilantro, and chopped peanuts.


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Traditional Indian Curry Sauce

In the culinary world, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

Most sauces are not normally consumed by themselves, but rather served over meat, vegetables or noodles. Sauces add flavor, moisture, and visual appeal to a dish.

Some examples of sauces include among many are:

Hollandaise Sauce

Sweet rujak sauce

Tomato sauce

Alfredo sauce

Pesto sauce

Butter sauce

Meat sauce

Tartar sauce

Enchilada sauce

Curry sauce


Read More Here About The Difference Between Condiments – Sauces – and Dips


Curry Sauce

The word “curry” translates from Tamil, India’s southern state, as “sauce.”

Curry is prepared with three different colors. Red, yellow and green.

Red Curry

A red curry paste has a medium-hot flavor profile. This curry paste lends itself to a wider variety of uses.

It has red chilies, lemongrass, shallots, garlic, shrimp paste, and coriander leaves.

Follow the link to a red curry dish: Thai Red Curry With Chicken and Vegetables

Yellow Curry

A yellow curry paste has a mild, sweet flavor. This color of curry is typically made with cinnamon, cumin, lemongrass, garlic, and galangal.

Galangal is rhizome root similar to ginger. Though ginger has more spice flavor and galangal has a sweeter flavor.

Top Image: Galangal root – Lower Image: Ginger root

Galangal can be found in many Asian grocery stores, but it is not as common as ginger.

Many cooks would say that galangal is as essential as lemongrass or coconut milk. Its flavors are crucial to preparing a curry dish.

If you can’t find galangal at your local market you can replace with ginger according to Spiceography.

They write that ginger and galangal are related to each other and are very similar in both appearance and flavor. While their flavors are not exactly the same, they are close enough to be good substitutes for each other.

Follow the link for a yellow curry dish: Coconut Basil Chicken Curry with Vegetables

Green Curry

Green curry paste gets its color from the green peppers used. Which are jalapeños and small green Thai chilies.

Follow the link for a green curry dish: Coconut Green Curry with Chicken and Vegetables

Making A Classic Curry Paste

Here is what you will need.

• 2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon fennel seeds

• 1 teaspoon black peppercorns

• 2 dried red chilies

• 1 shallot, peeled and chopped

• 4 garlic cloves, peeled

• 4-inch piece of fresh ginger

• 2 4-5 inch pieces of lemongrass, chopped

• 1 teaspoon turmeric powder

• 1 teaspoon paprika

• 1 teaspoon red chili powder

• 1 tablespoon tomato paste

• 2 teaspoons white vinegar

• 1 teaspoon salt

Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat.

Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.

Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.

Add shallots, ginger, garlic, lemongrass, turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.

Use immediately to make a curry dish or store the paste in a sterilized jar.

You can store your curry paste in the refrigerator for up to 6 months, as the paste is made to be kept for a long time.

To keep it even fresher, try wiping the inside of the jar clean at the top after each use.

Then, pour in just enough olive oil to cover the top of the paste, which will form a barrier to help keep it fresh.

Try these curry dishes.

Mango Chicken Curry

Chicken Curry Soup

Thai Red Curry With Chicken & Vegetables

Thai Red Curry With Chicken and Vegetables

Curry dishes from Thailand have a deliciously different flavor because of the use of the local ingredients, like kafir lime leaves and lemongrass.

Coconut milk is frequently used in Thai curries, though not always.

Depending on the type of chilies used, the strength of a red curry can range from mild to fiery hot.

The secret to making a successful curry is to allow it to simmer for a long period, bringing out the full flavor of the spices.


Read More Here About How To Prepare Thai Food With These Key Ingredients


Thai Red Curry With Chicken and Vegetables

1 can 13.5 oz. Coconut milk

2 to 3 tablespoons fresh lemongrass, minced

1 shallot, sliced

1-2 inch piece ginger, grated

4 to 5 cloves garlic

1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper

2 tablespoons tomato puree

2 tablespoons fish sauce

1 1/2 tablespoon chili powder, or more, depending on how spicy you want it

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons fresh lime juice

Meat and Vegetables

1 cup peas and diced carrots

1 pound boneless chicken thighs or breasts, cut into bite sized cubes

2 tablespoons vegetable oil

Place all curry sauce ingredients in a food processor or blender. Process well. Set aside.

Place a large skillet over medium heat. Add oil and heat. Next add chicken pieces and cook until chicken is oblique in color.

Chick thigh pieces in a skillet

Next, add red curry sauce and mix well.

Next add peas and carrots and mix in. Lower heat to simmer curry for another 5 minutes.

Simmer skillet of red curry with chicken pieces

Serve over rice.

Thai Red Curry With Chicken and Vegetables