As the New Year is here, we probably are thinking about eating healthier. I cooked the goose on Christmas Day and I do not have to repeat that. It was expensive as I knew, but there was little meat so it was only good for two meals. I did the tenderloin and the potato dish for Christmas Eve and it was all good, but I need to let go of some of the fatty stuff!! One of my resolutions for the New Year is to try different dishes from other countries. We seem to try ethnic dishes only when we eat out, and I know I can do these dishes at home just like I do Indian. So I am trying to expand my cooking with some new cuisines this year. I am planning on attending a cooking school somewhere in the world this year. Have not decided where just yet. I’m leaning toward Ireland and go when it gets hot here. These are just two of my resolutions this year, and yes I may fail in fulfilling them, but one must start somewhere.
Thai cooking is just not something I do very often although I really like the flavors of this cuisine. In the new issue of ‘bon appétit’ there was a whole section on techniques for Thai cooking and some really good looking recipes and I thought, “I can do this”. Thai food is simple, but I think we worry about the ingredients and the fiery flavors or the spices. There is more to Thai cuisine than green coconut curry. So put down that Thai take-out menu and prepare this food at home. I am sure that it will be tastier, healthier, and much easier than you think.
The simplest of all Thai dishes are stir-fries. In stir fries you can increase or decrease the amount of spiciness by controlling the amount of chilies. A secret of stir-frying is to blanch your vegetables before stir frying, so this will decrease your frying time and make them fresher. Start out with medium heat to sauté the aromatics (like garlic) that you want to use to infuse the oil with flavor. Set the garlic aside and never let it burn. Let the oil get hot before putting in the vegetables. This helps caramelize the veggies and sauce alike, giving the dish a complex flavor.
Stir-Fried Brussels sprouts with Garlic and Chili
4-6 servings
4 cups halved Brussels sprouts
Kosher salt
2 Tbsp. thinly sliced garlic
¼ cup oyster sauce
4 tsp. Thai fish sauce (nam pla) It can be found in most grocery stores.
2 tsp. soy sauce
2 tsp. sugar
½ tsp. (or more) 1/8” thick slices of red Thai chilies. Thai chilies are quite hot. You can substitute other hot chilies or some less hot chilies if you prefer. I think I will try and grow some Thai chilies this year in the garden.
Pinch of ground white pepper
½ cup low-salt chicken broth
Blanch Brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
Heat oil in a wok (A flat bottom wok works great and if you do or plan to do a lot of stir-frying you might want to invest in one.) or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer the garlic to a small bowl.
Increase heat to high; add the Brussels sprouts. Stir fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chilies, if desired. Stir in garlic.
There are two types of entrées in Thailand, dishes served with rice or dishes served with noodles. Some of these noodle dishes are served as one-pot meals and are often eaten on the go. Rice noodles generally come dried and need a presoak in warm water. Once pliable, they need only to cook for a few minutes. Cooking the rice noodles with the sauce gives them the flavor of the dish. Noodle dishes are often served with garnishes, including chilies, fish sauce, peanuts, and herbs like garlic chives.
Pad Thai
2 servings
5 oz. pad Thai rice noodles
3 Tbsp. vegetable oil
1 large egg, room temperature
6 medium shrimp, peeled, deveined (optional)
2 Tbsp. 1x1/2 x1/8 “ slices pressed tofu (bean curd)
1 Tbsp. sweet preserved shredded radish, rinsed, chopped into 1’ pieces
1 cup bean sprouts
5 Tbsp. tamarind water, or 2 Tbsp. plus 1 tsp. tamarind paste mixed with 2 Tbsp. plus 1 tsp. water
1 ½ Tbsp. (or more) Thai fish sauce (nam pla)
1 ½ Tbsp. simple syrup
4 garlic chives, 2 cut into 1” pieces
½ tsp. ground dried Thai chilies, divided
2 Tbsp. crushed roasted, unsalted peanuts, divided
2 lime wedges
Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add ¼ tsp. ground chilies and 1 Tbsp. peanuts and toss well. Transfer to serving plates.
Garnish with remaining ¼ tsp. ground chilies, 1 Tbsp. peanuts, and lime wedges.
Rice the other entrée, is perhaps the soul of the Thai table. I could not finish this article without giving a recipe for coconut rice. You can now buy coconut milk in containers (in the section with the chicken broth) in the grocery store. If you cannot find coconut cream, use 2 cans of coconut milk and use the cream that floats at the top. It will caramelize during cooking, leaving sweet brown flecks in the rice
Coconut Rice
6 servings
2 cups jasmine rice
1 cup coconut cream
1 ½ Tbsp. sugar
1 tsp. kosher salt
Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let set for 20 minutes.
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