Ready to be garnished with a squeeze of fresh lime juice, bean sprouts, maybe some cilantro sprigs and a few fresh sliced hot peppers – then drizzle more sauce over top and enjoy!
Laksa …. or Thai curry noodle soup …. whatever you call this, you are going to L O V E the exquisitely well balanced flavours in this noodle bowl. This dish is so versatile and can be a completely vegetarian or even vegan dinner with a few tweaks.
10prawns/shrimp, peeled and deveined
1 chicken breast, finely sliced
2garlic cloves, finely grated
2tspginger, finely grated
1 stalk lemongrass, peeled, finely grated
1 1/2tbspfish sauce
1 tbsp Penang curry paste
2tspchilli garlic paste or other chilli paste, adjust to taste
about 4-5 cups of fresh vegetables – sliced and ready to be added to the broth
400 g/14oz coconut milk
2 cups /500ml chicken broth(or vegetable)
3 kaffir lime leaves
2 slices fresh galangal
2tsplime zest(1 lime)
200 g / 7 oz fresh egg noodles,prepared per packet (although really you can use any noodle)
Big handful bean sprouts
Have everything ready to go before you start cooking, and it will all come together quickly.
Toppings / for serving:
Fresh coriander/cilantro leaves
Sliced red onion or scallions
Did you even know lemongrass could be grated? So easy and quick!
Heat oil in a large saucepan over high heat. Add prawns or chicken and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
Add chicken broth and coconut milk. Stir and bring to simmer, add lime leaves and galangal.
Simmer for 2 minutes, then add lime zest and return prawns and chicken into broth, heat just until cooked through.
Tonight’s bowl of laksa included mushrooms, snap peas, sweet peppers, zucchini & cauliflower.
Place noodles in bowl. Ladle over soup.
Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
Squeeze over lime juice to taste.
This recipe came from a great food blog – RecipeTin Eats – pop on over to her blog for some more great recipes.
I’ve had a bit of a love for Penang curry lately, but tonight Massaman won the battle. In no way is this totally authentic, since I wasn’t planning to put either carrots or potatoes in and those are both always found in Massaman curry. Served with Sticky Thai chicken wings and jasmine rice this made a fantastic dinner, quick and easy but oh so tasty.
Tonight this was a vegetarian dish with cauliflower, broccoli and bok choy but you could easily add a protein if you like. In Thai lessons we learned to add thinly sliced meat and then NOT stir it until it is cooked through.
Thai chicken curries are so simple to make, and come together very quickly.
Get everything ready first and when its time to cook it will happen before you know it!
1/2 cup onion, roughly chopped (in Thailand, every cooking class I took had us cutting 1/2 an onion into 6 pieces)
1 large garlic clove, sliced
1 tbsp each minced ginger and lemongrass
2 tbsp Massaman curry paste
1 can coconut milk (don’t use the lite version)
3-4 cups assorted vegetables, in bite size pieces
Mix together and set aside: 2 tbsp each fresh lime juice, fish sauce and brown sugar
Heat peanut oil in saucepan until shimmering and add onion pieces, stir until slightly softened and add garlic, ginger, lemongrass and curry paste. Saute to bring out the flavours in the curry and aromatics. Add coconut milk and stir well. Add vegetables and cook just until crisp tender. Stir in the lime juice, fish sauce and brown sugar.
Thai food should have a great balance of sweet, spicy, salty & tangy. If this doesn’t yet, keep making adjustments until it does!
Not my first Thai chicken recipe, and I’m sure it won’t be the last, but loved the tart, slightly sweet and hint of spice these wings provided. Get out the napkins!
3 pounds chicken wings, drums and tips separated
1/2 tbsp sea salt flakes
3/4 cup Thai sweet chili sauce
3 tbsp brown sugar
1/4 cup soy sauce
4 tbsp rice wine vinegar
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp minced or grated garlic
1 tbsp minced or grated ginger
1 tbsp minced lemongrass
1 tbsp sesame oil
fresh cilantro, roughly chopped
green onions, sliced
Mix all marinade ingredients together and pour half over chicken wings. Allow to marinate for 30 minutes, up to overnight. Put the rest of the marinade in a small saucepan and bring to a boil over medium heat. Reduce by about half and set aside.
Preheat oven to 400
Lightly grease, or line a baking sheet with parchment paper. Put wings on baking sheet in a single layer.
Roast for 20 minutes, then remove and toss in a bit of reduced marinade. Sprinkle sesame seeds & sea salt over and roast for a further 20 minutes until shiny and crispy.
Garnish with cilantro, green onion and more sesame seeds.
Use whatever chicken you have, or prefer, this amount of marinade worked with 2 boneless chicken breasts, cut into pieces and pounded equal thickness. I reserved some of the marinade and kept it to serve as a dipping sauce, it was incredible.
1large lemongrass stalk, white part only very finely chopped (about 2 tbsp) If you live in an area like we do, fresh lemongrass is not always easy to come by, and in that case, I use 1 tbsp lemongrass powder)
1 tbsp garlic, minced
1 tsp chili flakes
3tbspbrown sugar or palm sugar
1/2 cup coconut milk
Mix all marinade ingredients together, reserve 1/2 of it, and and add chicken to the rest. Marinade overnight, or for at least an hour …. (I had an hour and it turned out really well!)
Serve the chicken with the reserved marinade.
put all the marinade ingredients into the bowl of a food processor, and give it a good whiz ….
Grill chicken until just cooked through, and serve with dipping sauce.
Grill just until cooked through, these juicy pork chops hit all those notes of spicy, sweet and sticky – get out the napkins!
8 thin cut pork chops, pounded lightly until uniform thickness
1 1/2 inchpiece of fresh gingergrated
1 tsp Thai red curry paste
1chillifinely chopped (seeds removed if needed)
juice of 1 lime
To make the pork chops, combine the soy sauce, honey, ginger, garlic, curry paste chilli & lime juice in a bowl and mix well. Taste, and adjust if necessary – especially for heat. If you like it hotter, add more!
Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes or up to 2 hours.
Creamy, tangy and full of crunch this Peanut Noodle Dish is really a one pot wonder. One of the few peanut sauces I’ve liked, that didn’t require cooking!
My BFF Jean made a version like this when we met up in Osoyoos for wine tasting, and it was just perfect. She made it into a one pot meal by using quick cooking Ramen noodles, which cooked in a large pot of boiling water, adding veg and shrimp at the appropriate times to get it all cooked. Drain it in a colander and pour the sauce over – presto, deliciousness!!!
These are really just suggestions. Tonight I used broccoli and sweet coloured peppers.
2 servings of rice noodles
1 pound shrimp, peeled and deveined
vegetables, such as :
1 carrot, peeled and shredded
½ pound snow peas, ends trimmed and shredded
sweet coloured peppers
2 tablespoons grated ginger
2 cloves garlic, grated
1 cup creamy peanut butter
1/2 cup cilantro, chopped fine
¼ cup soy sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 teaspoon chili flakes (optional）
1/2 cup of chicken stock
toasted sesame seeds
sriracha sauce (optional)
Mix ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, chicken stock and chili flakes in a bowl, puree and set aside.
Soak rice noodles in very hot water until just al dente, drain and set aside.
Remove the ingredients from heat and drain with a colander.
In saute pan, stir fry vegetables until just crisp tender. Remove and stir fry prawns just until plump and tender. Be careful not to overcook them – that can happen in the blink of an eye.
Return all ingredients to saute pan and stir to mix. Add in enough noodles just to get the balance right.
Pour the peanut sauce over the noodles and mix well.
Top with cilantro, peanut, sesame seeds and lime wedges to serve.
You can use any noodle if you don’t want the rice noodles, just cook according to package directions.
This makes for a quick and easy dinner, using one skillet (or wok), and just involves a bit of chopping. As always, please please, taste your marinade before adding cornstarch. If you don’t smack your lips and say yum yum, try adjusting. Maybe you like it spicier? – add chile flakes. Maybe you like it more tart? – add lime. Any dish that has Thai in the title should be well balanced, with salty, sweet, spicy & sour in perfect harmony. Once you get that perfect balance add the corn starch.
1 lb boneless pork loin, cut into strips
4 tablespoons hoisin sauce
4 tablespoons soya sauce (reduced sodium)
4 tablespoons fresh squeezed lime juice
1 tablespoon honey
1 1⁄2 teaspoons cornstarch
1 1⁄2 teaspoons sesame oil
1/4 – 1/2 teaspoon crushed red pepper flakes
8 ounces rice noodles
2 teaspoons vegetable oil, divided use
carrot, sliced 1/8 inch thick
1 sweet red bell pepper, seeded and cut into thin strips
2 cloves garlic, minced
1 tablespoon ginger, minced
8 ounces mushrooms, sliced
bamboo shoots (optional)
water chestnuts (optional)
Realistically – – – all the vegetables are optional, use whatever you like, just make sure you have a good assortment of color and crunch.
Combine hoisin sauce, soy sauce, lime juice, honey, cornstarch, sesame oil and red pepper flakes. Remove enough just to cover pork and place in bowl.
Add pork, marinate while preparing pasta and vegetables or up to overnight.
Cook (or soak) rice noodles according to package directions, drain.
Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic & ginger for 1-2 minutes.
Add vegetables and saute until crisp-tender (about 5 minutes).
Remove vegetables from skillet and keep warm.
Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
Remove pork, keep warm and stir in remaining marinade to skillet. Cook until bubbly so the cornstarch is cooked through and thickens.
Return pork & vegetables to skillet, add rice noodles, heat through and serve.
Garnishes: sliced green onions, toasted and chopped peanuts and roughly chopped cilantro.
This dish works equally well if you want to make it a vegetarian dish, or decide to change up the protein, try:
sliced chicken thighs
We like rice noodles, but you could easily use any type of pasta you have on hand like chinese egg noodles or spaghetti noodles.