Tag: Thai

Thai Corn Salad
As we move into summer, I just don’t have the patience to spend a long time next to a hot stove or hot oven to cook. And I certainly don’t feel like eating anything too heavy or rich. So this easy Thai corn salad is perfect for a light lunch or as a side to a lazy summer dinner. A dressing of fresh Thai basil and cilantro along with lime, honey, and ginger perfectly complements the sweet corn that will soon flood our markets and makes this a lot more exciting than your usual corn salad. And since the salad tastes great cold, at room temperature, or even a little warm (and there’s no dairy to spoil), this is the perfect dish to bring along to a picnic. It only takes about fifteen minutes to throw together (or maybe a little bit longer if you use cooked corn rather than raw – I recommend grilling if you’re going to cook the corn), so you’ll still have a lot of time to get out and enjoy yourself.

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May 25, 2012
Thai Red Curry Vegetables
Now that you have some Thai red curry paste (if you didn’t make your own, feel free to use a store-bought version), it’s time to cook a Thai red curry. In this rendition, I used the vegetables I had on hand which happened to be mushrooms, cabbage, and zucchini, but this recipe is incredibly versatile and you can easily use your favorite veggies or chicken – just think about what you’ve liked in past Thai curries you’ve eaten! My curry here doesn’t look too visually appealing (that’s because I didn’t use enough red bell peppers in the curry paste), but the taste is still spot on.

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October 19, 2011
Thai Red Curry Paste
Anyone who’s a regular reader of this blog has probably figured out that I cook quite a lot of Asian food. I’ve long been a lover of the flavors found in Asian cuisine, and I somewhat recently began doing most of my shopping at an Asian supermarket (H&A Supermarket in Langley Park for anyone who’s in the area) and thus have easy access to many rarer ingredients for ridiculously cheap prices. When I discovered this store, I knew immediately what I had to make first: Thai curry. Thai food plays around a lot with mixing salty, sweet, and sour, and this curry paste is the first step in building a delicious curry with those flavors. For those of you who’ve cooked with fish sauce before, you know how intensely pungent it can be – but be prepared for the shrimp paste used here as it is even stronger. Trust me though, the flavor it adds is necessary.

This recipe makes enough curry paste for six or more curries, and I like to freeze it for later use – to make it easy on yourself, freeze it into 3 – 4 Tbsp chunks (enough for a 4-serving curry recipe) as you can then just grab a chunk out of the freezer the next time you’re ready to make curry. Come back on Wednesday for my recipe for Thai red curry using this paste!

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October 17, 2011