Easy Green Curry with Pork

Gkaeng Kiow Wahn Moo

Ingredients 2 cups or 1 14-oz. can 2-3 Tbs. 1 lb. lb.

coconut milk green curry paste pork, cut against the grain of the muscle into bite- size strips about 2 x 1 x in.

small, round Thai eggplants (ma-keua bprawh), cut in halves or quarters, or substitute with 2 long Asian eggplants, cut in bite-size chunks cup small pea eggplants (ma-keua puang), or substitute with shelled fresh peas 2 kaffir lime leaves (bai ma-gkrood) Fish sauce (nahm bplah) to taste 2 tsp. palm sugar, or to taste to 1 cup fresh Thai sweet basil leaves and flowers (bai horapa) Slivered chillies, to desired hotness Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and until oil begins to separate from the cream. Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk. Bring to a boil and add the pork. Return to a boil, reduce heat and simmer 5-10 minutes uncovered before adding the Thai eggplants and pea eggplants. Simmer a few minutes more, then stir in the peas (if using instead of pea eggplants) and kaffir lime leaves. Season to taste with fish sauce (may not be needed if the curry paste is already salted). Add palm sugar to balance and enhance the spice and herb flavors to your liking. Continue to simmer until eggplants and peas are tender. Stir in the basil and chillies (as desired for added hotness) and cook another minute. Serve hot over plain steamed rice. Notes and Pointers: The preferred canned coconut milk for this recipe is Chao Koh, and Mae Anong is a good choice for a prepackaged paste. It comes in plastic pouches with the picture of a young woman (Mae Anong herself) on the upper right hand corner and is also identified as Lemon Grass Brand. Rather than the translated name of green curry, this brand labels the curry with the Thai name, Kang Kiew Wan (a different spelling from mine). There are many kinds of small eggplants in Thailand. Round ones the size of tomatillas, which we call ma-keua bprawh, are very good in this curry. Deeper green on top and graduating to a lighter bottom, these are seedy eggplants and taste nothing like the large purple aubergine. Cooked until softened, they soak in the curry flavors and add a thickness to the sauce. Other smaller members of the eggplant family are ma-keua puang and resemble large green peas, though their taste is entirely different. They are bitter, but when simmered in the curry sauce they impart an extraordinary roundedness to the sauce. Much of their bitter bite dissipates when they have completely softened with sufficient cooking. Both these eggplants are

available in Thai and Southeast Asian markets, especially during the warmer months of the year, though the latter is usually harder to find. Specialty produce markets and gourmet supermarkets have also started to carry them. Using this recipe, a red curry can be easily made by substituting a red curry paste and cut-up boneless chicken. For a fabulous roasted duck curry, buy a roasted duck the next time you visit the Chinatown near your home and use it instead of the pork. Toward the end of cooking, skim off the fat that has cooked out of the duck and add two small, firm and still slightly green tomatoes, cut in bite-size wedges.

Marinated Thai Beef

Categories: Bbq, Main dish Yield: 2 servings 2 ea. Strip loin steaks 6 oz. ea. 1 Lemon grass stalk 1 Lime leaf 1 Garlic clove 2 Scallions 1 t Sugar 1 t Chili paste 1 t Curry powder, hot or mild 1 t Turmeric Hot red pepper, chopped c Thick coconut milk Salt to taste -------------------------VEGETABLES-----------------------------Mushrooms Snow peas Red or green pepper Cabbage Celery Green onions Coarsely chop the lemon grass and lime leaf. Peel the garlic and onions and chop. Add these plus the spices and the red pepper to a food processor. Pour in the coconut milk and blend to a thick paste. (If you cant find thick coconut milk, use regular but pour off and save the thin liquid on top and use the thick cream on the bottom of the can.) Spread the marinade on both sides of the steaks. It should be like a crust on the meat. Let stand in the fridge for 3 hours to overnight. Save the remaining marinade. Grill the steaks on a hot grill to medium (or as desired). While the steaks are grilling, stir-fry a selection of veggies in a wok until tender crisp. Remove veggies and keep warm. Add the saved marinade to the wok and add the remaining coconut milk or the thin liquid poured off the top. Simmer until slightly reduced, or if too thick add a little water or fish sauce. Salt to taste, and return the veggies to the wok; stir to coat. Slice the meat across the grain into slices. Arrange on top of hot steamed rice or rice noodles. Top with veggies and sauce. Garnish with a small dollop of chili paste if desired. The turmeric gives this dish a wonderful bright yellow color. You can substitute chicken breasts or pork steaks for the strip loin.

Nam Sod Moo

Makes 2 servings

Ingredients
1- Lb. Lean Ground Pork 1/2 oz. Slivered Ginger 6oz. Sliced Red Onions 2 oz. Chopped Green Onion 4 oz. Fish Sauce 4 oz. Lime or Lemon Juice 3 oz. Dry Roasted Peanuts 6 pc Chopped Fresh Chili (Only if you like it spicy) Several Lettuce Leafs

Method
First blanch the pork and let cool. In a large mixing bowl, place the Pork, Red Onions, Chili, Ginger, Fish and Lemon Juice. Toss together well. Add the Peanuts and Green Onions. Place the Lettuce Greens on a serving plate and place the Salad mixture on top. Garnish and serve.

Nam Sod Moo

Makes 2 servings

Ingredients
1- Lb. Lean Ground Pork 1/2 oz. Slivered Ginger 6oz. Sliced Red Onions 2 oz. Chopped Green Onion 4 oz. Fish Sauce 4 oz. Lime or Lemon Juice 3 oz. Dry Roasted Peanuts 6 pc Chopped Fresh Chili (Only if you like it spicy) Several Lettuce Leafs

Method
First blanch the pork and let cool. In a large mixing bowl, place the Pork, Red Onions, Chili, Ginger, Fish and Lemon Juice. Toss together well. Add the Peanuts and Green Onions. Place the Lettuce Greens on a serving plate and place the Salad mixture on top. Garnish and serve.

NEUA PAD KIMAO

Beef Flamb
Categories: Beef, Thai, Chili Yield: 4 servings 1 c Beef, sliced thinly, diagonally across the grain 1 c Maekhong (whiskey), warmed, for flamb 3 tbs. Prik ki nu daeng (red birdseye chilies), thinly sliced 1 tbs. Kratiem (garlic) thinly sliced 1 tbs. Kha (galangal) thinly sliced 1 tbs. Hom daeng (shallots) thinly sliced 1 tbs. Nam pla (fish sauce) 1 tbs. Nam makham piag (tamarind juice) 3 Bai makrut (kaffir lime leaves), torn, or 1 teaspoon lime zest 1 tsp. Nam tan paep (palm sugar) This is perhaps one for the adventurous - or the outdoor chef? - for not only is the meal cooked in very hot oil, but it is deliberately flamed at the end! Because of this I recommend you use a wok, not a skillet, at least 16 inches in diameter and 6 inches deep, or a saut pan, at least 16 in diameter and 4 deep. Maekhong is the generic name for Thai whiskeys derived from rice liquor. It is also the name of one of the popular (and relatively cheap) brands. However if you prefer, or simply cant get Thai whiskey, you can use any whiskey, whisky, brandy or rum you choose! Method Place a wok over very high heat and stir-fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning. Add 1 cup of warmed Maekhong (rice whiskey) to the wok and tip it to cause it to ignite. After about 30 seconds if it is still burning place the lid on the wok to kill the flames. Serving & Storage Serve with the usual table condiments and white rice.

NUE GRA PAO: STIR-FRIED BEEF WITH MINT

Serving Size: 4 Categories: Meats 1 lb. Flank steak 14 Serrano chilies finely chopped c Finely chopped garlic c Finely chopped yellow onion c Vegetable oilPLUS: 2 tbs. Vegetable oil 3 tbs. Fish sauce 1 tbs. Granulated sugar c Water (more if needed) c Mint or basil leaves (loosely packed) Green lettuce leaves This is a rich, hearty dish with plenty of typical Thai flavors. Any kind of beef may be used, but flank steak works particularly well because it is easy to cut it across the grain, which helps keep the meat from falling apart during stir-frying and produces a tender result. Be sure to serve plenty of rice, because it helps moderate the hot chilies without detracting from the flavor. You may reduce the number of chilies by up to one half, but traditionally this dish should have a rich, hot chili flavor. 1. Slice the beef across the grain into strips inch thick and 2 to 3 inches long. Set aside. 2. Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. If you use a blender you may need to add the oil to aid in grinding. 3. Heat a wok, add the oil, and swirl it over the surface of the pan. (Do not add more oil if you have ground the chilies, onion, and garlic in oil.) Add the paste from Step 2 and stir-fry until it is light golden. 4. Add the beef and stir-fry until it is a uniform tan color, but do not overcook it. 5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More water may be added if the sauce is too dry. There should be about to cup sauce, depending on how much water you added. Ahead of time note: The dish may be prepared a day in advance to this point. To do so, proceed through Step 5, omitting the mint or basil leaves. When you are ready to serve, heat the mixture and add the leaves. If the meat has absorbed the liquid, add just enough warm water to bring it back to the original consistency. 6. Arrange a single layer of lettuce leaves in a serving bowl and put the beef mixture over them. Serve the beef immediately or keep it warm while preparing other dishes. 7. Serve with rice. (Serves 4 to 6)

NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING

Serving Size: 6 Categories: Meats 3 Serrano chilies c White vinegar 1 lb. Flank steak lb. Red onionsliced 4 Green onions c Lime juicePLUS: 1 tbs. Lime juice 2 tbs. Fish sauce 1 t Ground roasted chilies * 2 tbs. Ground toasted rice ** Red lettuce leaves Coriander sprigs Mint or Basil leaves 1. Remove the stems, but not the seeds, from the chilies. Slice the chilies crosswise into pieces 1/8 thick. Place the sliced chilies and vinegar in a small serving bowl. Let it stand for at least 15 minutes. 2. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8 thick and 1 to 2 inches long. Put these in a large ceramic bowl. 3. Peel the red onion, remove the root portion, and slice the onion vertically into thin strips. Slice the green onion diagonally into thin pieces. Add both types of onion to the beef. 4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well 5. Arrange a single layer of lettuce leaves on a serving platter, and place the beef mixture on top. Garnish with sprigs of coriander and mint or basil leaves. 6. Serve at room temperature, the vinegar sauce (from Step 1) and rice. Use small hot chilies about 3 to 4 inches long. Roast whole chili stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used. Be careful not to let them burn. When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the bite of home ground ones and may be more expensive.

** Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown, stirring frequently to keep from burning and to allow it to develop a uniform color. Watch the rice carefully after it begins to change color and stir constantly because it can burn easily at this stage. When it is a uniform deep golden color, remove from heat and allow to cool to room temperature. Grind it to a fine powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish.

PANANG LOOG CHIN NUA

THAI MEATBALLS PANANG CURRY
Serving Size: 5 Categories: Oriental Meats 1 lb. Ground beef (85-90% lean) c All purpose flour 1 c Coconut milk 2 tbs. Red curry paste 2 tbs. creamy peanut butter 1 tbs. Fish sauce 1 tbs. Sugar 2 tbs. Oil c Thai or sweet basil leaves Form ground beef into 1 in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to the remaining oil from frying the meatballs and saut for 1 minute over low heat. Increase heat to medium, add coconut milk and cook 23 minutes longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to the pan of curry mixture and cook until well done. Transfer the curry to a serving bowl and sprinkle basil. Serve with cooked rice.

Spicy Beef with Thai Basil

Makes 1 Serving

Ingredients
8 oz. thinly Sliced Beef 2 oz. fresh chopped Thai Basil leaves 3 oz. fish sauce 3 oz. sliced white onions 3 oz. sliced bell peppers 1.5 oz. Chili Sauce

Method
Heat and season your wok. Add the Beef first. Cook for 30 Seconds. Next, add the Vegetables along with the Thai Basil, cook for another 45 seconds. Season with the Chili Sauce and Fish Sauce. De-glaze the wok with 3 oz of stock and serve.

Thai Nua Yang Nam Tok

Waterfall Beef
Ingredients: 1 pound steak cut fairly thick. Third cup fish sauce Third cup lime juice 2-3 tablespoons chopped shallots 2-3 tablespoons chopped coriander/cilantro (including the roots if possible) 2-3 tablespoons chopped mint leaves 2 tablespoons khao noor (see the pad Thai recipe for this) 1 tablespoon freshly roasted/fried sesame seeds 1-3 teaspoons freshly ground dried red chilies. Instructions: Mix the marinade, coat the steak with it and marinade it for at least 3 hours. The steak is then barbequed, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat. In a wok, bring a little oil to medium high heat, and add the strips of beef, immediately followed by all the remaining ingredients, stir-fry until heated through (about a minute). Serve with Thai sticky rice. (Alternatively I rather like it as part of a meal with pad thai and a soup such as tom yum ghoong (hot and sour shrimp soup)).

Thai Nua Yang Nam Tok

Waterfall Beef
Ingredients: 1 pound steak cut fairly thick. Third cup fish sauce Third cup lime juice 2-3 tablespoons chopped shallots 2-3 tablespoons chopped coriander/cilantro (including the roots if possible) 2-3 tablespoons chopped mint leaves 2 tablespoons khao noor (see the pad Thai recipe for this) 1 tablespoon freshly roasted/fried sesame seeds 1-3 teaspoons freshly ground dried red chilies. Instructions: Mix the marinade, coat the steak with it and marinade it for at least 3 hours. The steak is then barbequed, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

In a wok, bring a little oil to medium high heat, and add the strips of beef, immediately followed by all the remaining ingredients, stir-fry until heated through (about a minute). Serve with Thai sticky rice. (Alternatively I rather like it as part of a meal with pad thai and a soup such as tom yum ghoong (hot and sour shrimp soup)).