Tag: Thai

Thai Pumpkin and Salmon Red Curry

Posted on by Claire

Enjoy the exquisite flavors of Thai Pumpkin and Salmon Red Curry like the ones from this newly opened thai franchise restaurant.

thai pumpkin and salmon red curry

Pumpkin and salmon might seem like a strange combination, but all doubts will leave your mind once you taste this curry. I first had this curry at Thai X-ing, an amazing DC restaurant, where it was one of a variety of courses on their set menu. While everything there was delicious, this dish in particular stood out and still comes to mind (I spend a lot of time thinking about food). The tender and sweet pumpkin melts into the spicy, creamy, curry sauce, thickening it, and the salmon adds another dimension of richness.

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Thai Chicken Satay

Posted on by Claire

thai chicken satay

The combination of flavors in the marinade here seemed strange to me at first (coconut, turmeric, sugar, and coriander?), but I decided to roll with it because I really trust the recipe source (the great She Simmers which not only has fantastic authentic Thai recipes but also appeals to the linguistics nerd in me with the lovely accompanying information on Thai pronunciation and etymology). I’m glad I did because this chicken satay was very easy to make, and the result was delicious on its own and completely addictive when served with peanut sauce and ajat. This would be great food for a party, especially if you get the grill going to cook the chicken on skewers (the traditional way).

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Ajat (Thai Quick Pickle)

Posted on by Claire

ajat (thai quick pickle)

Combine my love of Thai food and my love of pickles, and you have ajat. A traditional Thai condiment that’s really easy and quick to make and pairs perfectly with a variety of Thai dishes – although it’s most notably served alongside satay to balance the richness and greasiness of the grilled meat (or fried tofu) and peanut sauce. The part of this quick pickle that seems ingenious is the preparation of the syrupy pickling liquid separately ahead of time – it’s only poured over the fresh sliced vegetables (cucumber, mild peppers, and shallots) right before serving, so the prep at serving time is minimal, and the veggies stay nice, bright, and crisp.

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Thai Peanut Sauce

Posted on by Claire

thai peanut sauce

I’ve long been enamored of Thai food, and that’s probably no surprise since it’s right up my alley in many ways – strong, bold flavors with no fear of spice, often filled with fresh vegetables and herbs, and, of course, delicious salty-sweet combinations. This sauce is a perfect example. It’s packed with flavor from a generous helping of Thai red curry paste, and the savory richness of peanut butter is well-balanced by sugar. It certainly doesn’t hurt that it’s also ridiculously simple to make and addictively tasty. The sauce can be thinned out with extra vinegar for a salad dressing, or used as is for dipping raw veggies.

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Thai Stir-Fried Cabbage

Posted on by Claire

thai stir-fried cabbage

I’m back in Buenos Aires now, getting settled into a new place. The apartment is twice as big as the last two we’ve stayed in – still a studio apartment, but now there’s a couch! And the kitchen is much nicer, with a lovely gas stove and oven, a full-sized refrigerator, and ample counter space. It’s hard, though, to ramp back up with cooking, but I’ve learned to start off with simple dishes. Luckily, we’re near a great market with lots of fruit and vegetables vendors. And of course, I’m still carting spices around with me and (embarrassingly) some sauces, too… Asian sauces in particular (soy sauce, oyster sauce, fish sauce) can be hard to find and expensive, so it made sense to take them to/from Montevideo (I think).

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Nam Pla Prik

Posted on by Claire

nam pla prik

I’ve heard nam pla prik (also sometimes called prik nam pla) referred to as the “salt and pepper” of Thai food. Only instead of salt, it’s fermented fish, and instead of black peppercorns, it’s extra spicy Thai bird’s eye chiles. For garlic-lovers like myself, some slices of raw garlic are added to the mix. And a little sugar helps balance the fish sauce (although it can be safely left out, too). Something so simple really shouldn’t be as addictive as the resulting sauce is. The key is, of course, the main ingredient – fish sauce (the “nam pla” in nam pla prik).

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Thai Steak Salad

Posted on by Claire

thai steak salad

Recently, I was craving Thai food. Not being so lucky here as I was in DC (where two of the best Thai restaurants in the city were within mere blocks of me), I made the 3-mile trek to what is supposedly one of the best Thai restaurants in Buenos Aires. I was unfortunately disappointed with the food I was served – laab gai with more onions than chicken and a red curry that simply tasted sweet rather than complex and spicy.

Still yearning for some good Thai food, I turned to my own kitchen and cooked up this Thai steak salad.

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Crispy Tilapia with Spicy Thai Basil Sauce

Posted on by Claire

crispy tilapia with spicy thai basil sauce

Usually when I go out to eat, I love sharing. It makes the meal delightfully communal and also means that I get to try a variety of different dishes. But every once in a while, I encounter a dish so spectacularly tasty that I need to have it all to myself. The crispy tilapia with spicy basil sauce at my neighborhood Thai restaurant, Beau Thai, is one such dish. When it first showed up on their rotating specials, my boyfriend and I thought we’d give it a try. We were amazed by the perfectly cooked fish, crunchy fried crust, and fragrant and flavorful sauce.

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Thai Basil Lime Agua Fresca

Posted on by Claire

thai basil lime agua fresca

I’ve been posting about Thai basil all week, and here’s a final recipe honoring one of my favorite herbs. Perfect for the seemingly constant heatwaves that have been hitting DC lately. An amazingly refreshing agua fresca—a little sweet, a little tart, and packed with flavor from the Thai basil. This is one recipe where other varieties of basil can be readily substituted if that’s what you have in abundance. It’s exactly the drink I want to sip on during a hot summer day. Plus, it’s ridiculously simple to make and boasts a vibrant, glowing green color, making it a fantastic option to serve to guests.

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Thai Basil Stir Fry

Posted on by Claire

thai basil stir fry

Can I tell you what I am most excited about in my garden this year? Thai basil. A sweet basil cultivar used not only in Thai cooking, but also in Vietnamese, Laotian, and Taiwanese cuisine, this variety has dark purple stems and a distinctive anise flavor. Here’s the very first dish I cooked using fresh Thai basil from my garden. A simple vegetable stir fry with zucchini, carrot, and mushrooms, finished off with a fistful of Thai basil leaves and a simple Thai sauce. Garlic, shallots, and bird’s eye chiles (which are quite spicy, by the way, so cut back if you don’t have a very high spice tolerance) help to round out the flavors in this addictive stir fry.

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