Category: Thai Foods

Artichoke and Toasted Walnut Salad Artichoke and Toasted Walnut Salad Because the choke is undeveloped, once you remove the tough outer leaves from baby artichokes, you only need to simmer them for about 20 minutes and you can eat them whole—hot with olive oil or butter, or cold in a salad. Toasted walnuts or pecans make a delightful contrast of flavor and texture. If you can’t find baby artichokes, “turn” large artichokes, simmer until easily penetrated with a skewer, and cut into wedges. Ingredients – 30 baby artichokes, about 3…

Thai Cucumber Salad Thai Cucumber Salad If you want to make this salad more substantial and serve it as a main course, toss it with shredded cold roast chicken or whole cooked shellfish such as shrimp. Ingredients – 4 regular cucumbers, or 2 English cucumbers, peeled and halved lengthwise. – 1½ teaspoons coarse salt. – ¼ cup creamy peanut butter made with only peanuts and salt. – 2 Thai or 4 jalapeño chiles, seeded and minced. – 1 clove garlic, minced and then crushed with the flat side of the…

Thai shredded chicken & runner-bean salad Thai shredded chicken & runner-bean salad Thai basil has a more aniseed flavour than ordinary basil, but if you can’t find any, use coriander instead. Ingredients SERVES 4 – 30 minutes – 200g/8oz runner beans. – 1 red chilli, halved, deseeded and finely sliced. – 2 shallots, finely sliced. – 1 lemongrass stalk, finely sliced. – ½ thumb-sized knob ginger, shredded. – 2 cooked boneless skinless chicken breasts, shredded. – small bunch mint. – large bunch Thai basil. – 1 lime, cut in wedges,…

Chicken, Tomato, and Tarragon Soup Chicken, Tomato, and Tarragon Soup When it is still summer and you have perfect tomatoes, this soup can do without the onion, bacon, and cream. But when there is a nip in the air, the bacon and cream will give it welcome substance. A slice of toasted bread, rubbed with a little garlic and placed in the bowl before ladling in the soup, makes a nice counterpoint by providing a contrasting texture. Ingredients – 1 onion, finely chopped (optional). – 3 slices thick-cut bacon, cut…

Thai-Style Coconut–Green Curry Chicken Soup Thai-Style Coconut–Green Curry Chicken Soup Thai cooks make curry pastes by slowly grinding herbs and aromatic ingredients in a mortar. Since making even a small amount can take as long as an hour, many cooks buy canned curry pastes, which never deliver the headiness of freshly made. To avoid this dilemma, simmer the same aromatic ingredients in broth and leave them chopped, sliced, or whole. Thai soups and curries get their character from lemon- or lime-flavored ingredients, such as lemongrass and kaffir lime leaves or…

Thai Hot-and-Spicy Shrimp Soup Thai Hot-and-Spicy Shrimp Soup Once you track down the somewhat exotic ingredients for this soup—they keep in the freezer for months—it can be made in minutes. Best of all, it doesn’t require broth, although shrimp broth would give it a wonderful flavor. Ingredients – 2 green or red Thai chiles, or 4 jalapeño chiles. – 3 cloves garlic, finely chopped. – 2 shallots, minced. – 2 slices frozen or dried galangal root or fresh ginger, ¼ inch thick. – 4 kaffir lime leaves, cut into fine…