Tag: Thai

Thai Salad with Ginger Dressing

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Serves 8-10

Ingredients

Salad
  • 4 cups shredded napa, green, or purple cabbage (or a combination), chopped
  • 2 peppers, sliced (yellow and red)
  • 2 cups cucumber, chopped
  • 2 cups carrots, shredded
  • 2 cups frozen edamame, thawed
  • 4 stalks green onions, chopped
  • 1/2 cup slivered almonds
  • 1 cup cilantro, chopped
  • Optional Addition: 2 cups chow mein noodles
Dressing
  • 1 cup extra virgin olive oil
  • 1/2 cup seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons honey
  • 4 tablespoons soy sauce
  • 2 cloves garlic, pressed
  • 4 teaspoons ginger, grated
  • 2 tablespoons sesame seeds

Instructions

  1. Add all of the ingredients for the dressing together in a food processor or large mason jar. Process or shake until the dressing is emulsified.
  2. Add all of the salad ingredients to a large serving bowl. Add half the dressing to the salad ingredients.
  3. Toss with serving spoons or salad tongs until all of the ingredients are well-combined and the veggies are completely coated.
  4. Serve and top with additional dressing and chow mein noodles.

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

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Harissa-Steamed Thai Mussels

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Serves 2-4

Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 2 garlic cloves, pressed
  • 2 tablespoons harissa paste
  • 1 teaspoon smoked paprika
  • kosher salt and ground pepper to taste
  • 12 ounces white wine (pinot grigio)
  • 1/2 cup canned full-fat coconut milk
  • 2 pounds mussels, debearded and scrubbed clean
  • 2 cups cherry tomatoes
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1/4 cup of both fresh cilantro and basil, chopped
  • Serving: serve with toasted bread, pasta, or rice

Instructions

  1. In a large Dutch oven, melt the coconut oil and butter over medium high heat.
  2. When the mixture begins to shimmer, add onion and cook until lightly caramelized and soft, about 5 minutes.
  3. Add the garlic and cook for about 30 seconds or until fragrant then immediately add the harissa, paprika, and a pinch each of kosher salt and pepper.
  4. Slowly stir in the coconut milk and wine. Increase the heat to high and bring the mixture to a boil.
  5. Add the mussels and tomatoes and cover. Cook for about 4-5 minutes shaking the pot occasionally until all mussels have opened. If any mussels haven’t opened after 10 minutes, throw them out.
  6. Stir in the chickpeas, chopped cilantro, and basil.

What is Harissa?

Harissa is a hot chili pepper paste, which is native to Maghreb (Western North Africa).

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in the Half Baked Harvest book.

Thai Cucumber Salad

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Serves 4

Ingredients

DRESSING
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons fish sauce
  • 1/2 teaspoon red pepper flakes
CUCUMBER SALAD
  • 1 large hothouse (English) cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional for serving: 1/3 cup chopped peanuts

Instructions

  1. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Refrigerate until ready to use.
  2. Combine cucumbers, red onions, and toasted sesame seeds in a medium bowl.
  3. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing.
  4. Cover the bowl and allow the salad to marinate in the refrigerator for 15-20 minutes or up to 2 hours.
  5. Option to top with peanuts right before serving.

Note: Consider serving this dish with this Grilled Chicken Satay Skewers!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Thai Peanut Chicken with Spicy Mango Salsa

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Ingredients

SPICY MANGO SALSA
  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lime
THAI PEANUT CHICKEN
  •  1 1/2 pounds boneless skinless chicken thighs
  • 3-4 tablespoons Thai red curry paste using more or less to your taste
  • 2 teaspoons ground ginger
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup fresh Thai basil or regular basil chopped
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • 1 (14 ounce) can full fat coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce (optional, but recommended)
  • 1/2 cup creamy peanut butter
  • juice of 1 lime
  • serve with: steamed rice, roasted peanuts, and Persian cucumbers

Instructions

  1. Combine all the spicy mango ingredients in a small bowl.  
  2. Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  3. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
  4. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
  5. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. 
  6. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Shrimp Spring Rolls

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Servings: 8

Ingredients

Spring Rolls
  • 8 (8-inch diameter) sheets rice paper
  • 1 head of butter lettuce, individual leaves pulled
  • 1 red bell pepper, cut into 2-inch strips
  • 3 carrots, peeled and cut into 2-inch strips
  • 1 English cucumber, cut into 2-inch strips
  • 2 cups purple cabbage, shredded
  • 4 scallions, diced
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 16 small cooked shrimp
Peanut Sauce
  • 3/4 cup coconut milk canned
  • 2 tablespoons curry red
  • 1/3 cup peanut butter
  • 1 teaspoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup brown sugar packed
  • 1/4 cup water
Sweet and Spicy Sauce
  • 1/4 cup rice vinegar
  • 1/2 cup + 1 tablespoon water
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cornstarch

Instructions

Spring Rolls
  1. Fill a plate with a 1/4 inch of cold water.
  2. One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
  3. Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
  4. Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
  5. Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
  6. Repeat the filling and rolling process with the remaining sheets of rice paper. 
  7. Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
  1. Shake the can of coconut milk.
  2. Add all the ingredients, except water, to a pot and cook over medium heat.
  3. Stir as you cook until the sugar is dissolved and everything is heated through.
  4. Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
  2. Cook over medium heat and stir well to dissolve the sugar.
  3. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
  4. Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.

Thanks to the original recipe for inspirations found here and here.

Basil Thai Beef

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Makes 4 Servings

Ingredients

Sauce

  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup water
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons sriracha

Beef, Vegetables, & Rice

  • 1 1/2 cups jasmine rice, cooked
  • 1 pound flank steak, sliced into thin strips
  • 1 teaspoon cornstarch
  • 1 teaspoon + 2 tablespoons vegetable oil
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 large yellow onion, thinly sliced
  • 1 1/2 tablespoon garlic, minced
  • 1 cup carrots, thinly sliced
  • 1-2 tablespoons sesame seeds
  • 1 cup fresh basil leaves

Instructions

  1. Cook rice according to directions listed on package.
  2. In a small bowl, whisk together all sauce ingredients. Set aside.
  3. Toss beef with 1 teaspoon cornstarch and 1 teaspoon oil. 
  4. Heat 2 Tbsp oil in a large skillet over moderately high heat. 
  5. Add beef and cook 1-2 minutes, until browned on both sides. Meat should not be cooked through. Transfer beef to a plate, but leave oil in the skillet. 
  6. Reduce heat to medium and add bell pepper, onions and garlic. Saute about 2-3 minutes. 
  7. Add carrots and sesame seeds. Pour sauce into skillet. Let sauce simmer until thickened, about 1 minute. 
  8. Return beef to skillet along with basil leaves. Toss until basil wilts. 
  9. Serve immediately over cooked rice.

Thanks to the original recipe found here!