I’m not one to shy away from elaborate recipes but everyone needs some quick and easy recipes as well in their arsenal. This is definitely one of mine. It’s not an authentic recipe at all and in fact was created from leftovers from other recipe videos I had been working on. The results are so good, I’ve been making this quite regularly.
In this recipe you get the flavor and essence of Thai Red Curry Chicken in a BBQ form. What’s not to love?
My love affair with Thai food never ends and last Christmas I visited my favorite restaurant Suko Thai with my coworkers and tried Khao Soi for the first time. Typically I will order a Pad Thai or a Green Curry, but someone mentioned that I should really try it, so I did. I was fascinated with the concept of a soupy gravy with noodles and topped with crispy noodles.
I did some extensive research online to find out everything about this dish. It’s origin is traced right up to Burma and was brought to Thailand, in particular the Ching Mai region by Chinese immigrants. The spices in this curry are very different from the typical Thai spice blends. Here black Cardamom, Coriander & Turmeric are key and everything is mellowed down with Coconut milk.
Although I’ve made this recipe with Chicken, it’s also made with Beef, Shrimp & even Tofu!
The recipe for the spice blend in this recipe is good for 4 times this recipe. I either store it in the fridge, or portion it out and freeze it.
I don’t cook Mussels all that often but my husband just purchased a lovely batch of Mussels from Prince Edward Island and I decided to treat them to some Thai Treatment with in this delicious recipe of Thai Green Curry Mussels. These shells are going to cook up in a delicious Thai Green Paste and they will open up with the heat and inherit those unique Thai flavors!
He bought about 2 lbs and 12 oz and they need to be cleaned and inspected. I’m going to scrub all the crud off with some steel wool and discard any shells that are open or cracked. Some of them will have something that looks like a beard, just tug on them to remove them. It’s typical to lose a few ounces in shells that are cracked or open. It’s great if you have the luxury to hand pick your mussels, mine just came in a package and I’m left with about 2 lbs of useable shells.
In my wok, I’m going to add 1 tbsp of Coconut oil and saute 1 ½ cup of shallots. Next add some Thai Red chilies and follow that with 4 tbsps of Thai Green Curry paste. Please note that both my chillies and my Green Curry paste were previously frozen. You know how I always tell you that you can make extra and freeze it or throw leftovers in your freezer? This is where I get a chance to practice what I preach. The green curry paste does get slightly darker once frozen, but the aroma as it hits the oil is incredible! And of course you can also use store bought paste.
I’m also going to add a tbsp of fish sauce and dump all the Mussels in. I love to watch them open up with the heat at this stage. Add 200 ml of Coconut Milk and stir. Taste for salt and add more fish sauce if required. I’m going to stir this a few times to ensure the mussles take in all those Thai flavours and cook for about 7 – 10 mins. Enhance the flavor with some fresh Thai Basil leaves and this is ready to devour and shellabrate!
It’s been almost 20 years since I’ve been living in Canada and it wasn’t until a subscriber reminded me, that I remembered how much I love Tom Yum soup. Now although I have been to Thailand, my memories of Tom Yum actually come from Dubai in the Middle East. This may seem strange, but Dubai is very similar to Toronto in it’s culinary diversity. While developing this recipe I ate bowl after bowl of Tom Yum from different restaurants to make sure I captured all of flavors that make this perfect in one bowl. While this soup may seem like it has a lot of ingredients, it’s really simple to put together and its combination of sweet, salty, spicy and salty is second to none. Like with many other recipes, there are different versions of this soup Shrimp, Chicken & Vegetarian and the ingredients for the different proteins differ slightly. I LOVE Shrimp, so my first preference would be to make Tom Yum Goong – Tom means to boil, Yum refers to ingredients used in a Thai Salad and Goon means Shrimp or Prawn.
Toronto is a melting pot of cultures and it’s easy to find ingredients like Lemongrass, Galangal, Thai Chillies, Lime leaves and many others. I always freeze leftover ingredients so I have those on hand if fresh is not available. Since I’m making a Shrimp Tom Yum, I use with 4 .5 cups of my homemade Shrimp stock. This is made my sautéing Shrimp shells and then letting them boil in water to extract the flavor. You can also use store-bought stock. The Shrimp stock INMHO is one of the most important ingredients to get this soup rocking. This is then infused with Lemongrass, Galangal, Lime leaves and Thai Chilies. I also add Shrimp paste, Coriander stem, Mushrooms, Button and Enoki, fish sauce, Palm sugar and Coconut milk and once the broth is perfect, Shrimp is poached in this liquid and cooked till perfect. The sour comes from a squeeze of fresh Lime and I also use whole head on Shrimp together with Coriander & Lime leaves and Thai Chilies as garnish.
Watch how I clean the Shrimp while leaving the head and shell on below.
I love noodles, and my new fave thing to use are rice noodles. Not only are they gluten free and better for you than regular noodles, they are also really easy to prepare. My son just moved away to University and these are just some of the easy recipes he can prepare for himself and his roomies. This recipe for Thai style Crab Noodle salad uses imitation crab, the long strands in this prepared product come apart easily and look great in the salad. Now let me warn you this may be the hardest part of preparing this dish as it does take some time, I usually will prop myself in front of the TV to complete this task or better still, I pay my younger son to do this for me 🙂
Let’s prepare the noodles by immersing them in hot water for x mins. I’m making two more recipes today using these noodles a Chinese style Noodle Salad and Kani a Japanese Salad. You will find the links to these recipes at the end of the video. After the noodles are soaked, drain them and run them under cold water. When fill drained, add them to a bowl and leave to cool. I like to add 1 tsp of chilli oil just to make sure they don’t stick together.
Prepare the dressing by combining 100 ml of Lime juice with 100 ml of Fish sauce. Add 1 tsp of honey together with 1 tsp of chilli paste for hea. Also add 1 tsp of Chilli oil and mix. Add 1/4 cup each of chopped coriander and thai basil leaves to the bowl, 1 cup of sliced green Peppers and top with the dressing. Stir well to coat and enjoy the flavours –sweet, salty, sour and spicy all in one bite. I love to eat this salad as a meal and take leftovers for lunch, it’s the perfect cold salad and beats lining up at the microwave at work. Don’t go away just yet, check out my other noodle salads right here, a Chinese style noodle salad and Kani a Japanese Crab salad.
Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that ‘umami’ flavour.
What fascinated me about the way the Thai people prepare their curry is that they cook the chicken by reducing some coconut milk down till the oil partially separates from the milk. Coconut oil is very trendy and healthy to use and you could use a bit of that in your recipe as well.
I love meat, chicken and seafood, but since our family is vegetarian for the 40 days of lent, I have been pushing the veggie envelope to try and make sure we’re getting great tasting meals. Since we all LOVE Schezwan anything, this stir fry was a no brainer. The key of course is my delicious Schezwan paste which you can find the recipe for here. You can switch up the veggies, add meat, chicken or seafood and totally make it your own.
Remember whenever you prep your meals always have everything ready ahead of time, but more so with Chinese cuisine that is cooked quickly on a high heat. Slice and dice all your veggies and get all your marinades and sauces ready before you hit the wok!
Thai food has always fascinated me and since I have taken a 40 day oath to be vegetarian, this recipe seemed to be the perfect option to get all my veggies packed in some super outstanding flavours. The key to this is using a great Red curry paste, I always make my own and they almost always contain fish sauce and a crab or shrimp paste. To make a pure vegetarian version, leave out the fish sauce and crab paste and subtitle it with a soy pean paste for that umami element.
I’ve used about a cup of seasonal veggies – I’m lucky as where I live even if something is not in season, it is imported from all over the world for us to enjoy.
Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.