Thai Bananas in Coconut Milk and Tapioca (Che Chuoi)
4 servings
2 cups water
1 (14 ounce) can light coconut milk
½ cup sugar
¼ cup uncooked small pearl tapioca
½ teaspoon salt
2 large ripe bananas, quartered lengthwise and cut into 1-inch pieces
1 teaspoon sesame seeds, toasted
Bring water and coconut milk to a boil in a medium saucepan. Stir in sugar, tapioca, and salt. Reduce heat to medium, and cook 30 minutes, stirring frequently. Stir in bananas. Remove from heat, cover, and let stand 15 minutes. Serve warm or chill 3 hours. Sprinkle with sesame seeds, if desired.
Coconut Rice
¼ cup oil
1 onion, diced
1 stalk lemongrass, cut into 2 inch pieces
4 cups jasmine rice
5 cups water
1 (14 ounce) cans coconut milk
14 ounces chicken broth
½ cup lightly toasted coconut, optional
In a large frying pan, sauté the onion in the oil for 3 to 5 minutes. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed. Carefully add water to rice. Allow to boil before reducing heat and covering. Continue to stir occasionally for about 15 minutes. Add coconut milk and cook 10-15 minutes, until rice is cooked through. Remove lemongrass stalks. Top with toasted coconut flakes, if desired.
Thai Red Curry
1 tbsp vegetable oil
1 Tbsp red curry paste
1 can coconut milk
½ cup chicken stock
1 tbsp brown sugar
1 tbsp fish sauce
1 pound peeled shrimp, tails on
3 cups cut vegetables (bell pepper, onions, carrots, sugar snap peas)
2 tbsp julienne-cut fresh basil
Heat oil in a large skillet on medium heat. Add curry paste, stir fry 1 to 1 1.2 minutes. Add coconut milk and chicken stock, bring to simmer on medium high heat. Stir in brown sugar and fish sauce until well blended. Add meat and vegetables, simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat and stir in fresh basil.
Thai Chicken Chilies and Basil
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon thinly sliced Thai Chili
1 pound boneless skinless chicken breast, cut into strips
¼ cup water
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
3 tablespoons chopped fresh Thai basil
Heat the oil in a large wok on medium-high heat. Add garlic, chili; stir-fry 30 seconds. Add chicken, water, soy sauce, fish sauce, sugar; stir fry 5 minutes or until chicken is cooked through. Stir in basil and garnish with additional chili slices and fresh or deep fried basil leaves. Serve immediately.
Beef Satay
8 ounces beef sirloin steak, cut into thin strips
bamboo skewers
3 cloves garlic
½ cup coconut milk
2 tbsp green curry paste
2 tbsp fish sauce
2 tbsp brown sugar
peanut satay sauce
Thread meat onto skewers . place in a baking dish. Place garlic, coconut milk, curry paste and fish sauce in blender, cover. Puree until smooth. Pour marinade over skewers. Cover. Refrigerate 4 hours or overnight. Remove skewers from marinade. Discard remaining marinade. Broil or grill skewers 2 to 3 minutes per side or until meat is lightly browned and cooked through. Serve skewers with peanut satay sauce.
Traditional Pad Thai Noodles
7 ounces stir fry rice noodles
1/3 cup tamarind
2 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp sugar
½ tsp paprika
2 tbsp vegetable oil
1 tbsp minced garlic
½ pound shrimp
1 egg, lightly beaten
½ cup bean sprouts
¼ cup coarsely chopped unsalted peanuts
chopped fresh cilantro
lime wedges
bring pot of water to boil. Add rice noodles, cook 3 to 5 minutes. Rinse under cold water, drain well. Set aside. Mix tamarind juice, fish sauce, vinegar, sugar and paprika in small bowl. Heat oil in large skillet on medium-high heat. Add garlic; stir fry 30 seconds until fragrant; scramble until set. Stir in rice noodles and tamarind mixture; stir fry 1 minute or until heated through. Place noodle mixture on serving platter. Sprinkle with bean sprouts, peanuts and cilantro. Serve with lime wedges.
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