Tag Archives: Thai

Recipe: Easy Thai Curry

We made this with shrimp, but you could use just about any protein. The key is the readily available Mesri Thai Green Curry Paste. Adapted from this recipe. Serves 4. Ingredients: 1 T coconut oil or neutral vegetable oil 1 … Continue reading

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This Thai beef soup is the best thing I have ever eaten

What’s the best thing you have ever eaten? To me it would be this Guay Tiew Ruer Nuer Puir—#3 Thai soup with beef stew—at King’s Thai #1 on Clement St. I have a list of must-eats whenever I return to … Continue reading

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Recipe: Massaman Curry

Massaman curry is very easy to make once you procure a can of the concentrated curry paste by Mesri. Personalize with your own ingredients, make it vegan if you wish, add protein or not, and kick up the heat of … Continue reading

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Recipe: Chinese Coleslaw

Chinese Coleslaw is adapted from the Omnivore’s Cookbook. It’s a good side dish with Chinese and Thai mains which contain similar ingredients like Chinkiang vinegar, cilantro and sesame oil. It contains very little salt so it doesn’t cure over time … Continue reading

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Thai secret sauces: Gold Mountain and Healthy Boy

Thai secret sauces probably aren’t essential to cooking authentic Thai dishes, but they’re a powerful short cut and I suspect part of most street vendors’ repertoire. Gold Mountain Seasoning Sauce is the saltiest soy sauce you have ever tasted; it … Continue reading

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Recipe: Thai Red Curry with Basil

Thai Red Curry with Basil is the spicy/sweet/sour dish designated “chili basil” at your local Asian fusion place, where you specify the flavor base then add protein of choice. It’s very fast and easy to make with Maesri Prik Khing … Continue reading

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Maesri Thai curry sauces

Maesri Thai curry sauces come in little cans in a wide variety of flavors, and can be used to create a complex flavor profile in minutes. Each can is not much more than a buck in my Asian market so … Continue reading

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Recipe: Thai Noodles in Sweet Soy Sauce

Thai Noodles in Sweet Soy Sauce is somewhere between Drunken Noodles (Pad Kee Maw) and Pad Ee Sew, a simpler street-food dish. What they have in common is an addictive sweet and sour sauce intensified through wok char. Makes 6 … Continue reading

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Food for thought: The Inquiring Chef

I questioned if Andy Ricker’s instruction to toast rice for 45 minutes to manke rice powder might be excessive, and took to the internet. There I found The Inquiring Chef’s recipe which required only 10 minutes and, best of all, … Continue reading

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Recipe: Thai Beef Salad with Mint

When your garden is overflowing with mint, it’s time to make Thai Beef Salad with Mint. There are many variations of this recipe; we were mostly inspired by this from Andy Ricker, of the pan-South Asian Pok Pok in Portland. … Continue reading

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