recipes

Thai Chicken Stock

Thai Chicken Stock

This recipe is the base stock for the two most well-known Thai soups in the world: Shrimp Tom Yum Soup (Tom Yum Goong) and Coconut Chicken Soup (Tom Kha Gai). If you don’t feel like making stock from scratch, you can short-cut this method by adding the aromatics to boxed chicken stock or chicken bone broth. It’s also a good all-purpose stock for other dishes like Street-Style Basil Pork (Krapow Moo Sap).
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Ingrediënten

  • MAKES: 2 QUARTS 1.9 L
  • 1 chicken carcass or a whole chicken cut into 8 pieces
  • 8 cups 1.9 L water
  • 3- inch 8-cm piece galanga, skin on and thinly sliced
  • 2 stalks lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 2 –3 kaffir lime leaves
  • 2 cloves garlic peeled
  • 1 large shallot peeled and sliced
  • 2 fresh Thai chilies split to expose the seeds

Instructies

  • Place the chicken carcass or pieces in an 8-quart (7.
  • 5-L) stock pot and cover with cold water.
  • Bring the water to a boil and simmer for 5 minutes.
  • Remove the carcass or pieces and rinse under cold running water until the sediment and scum have washed away.
  • Dump out the cooking liquid from the pot and give it a quick rinse.
  • Return the chicken to the pot and cover with 8 cups (1.
  • 9 L) of fresh water.
  • Bring the stock to a full rolling boil over high heat, then reduce to a simmer.
  • Add the galanga, lemongrass, kaffir lime leaves, garlic, shallot and chilies to the pot and allow to simmer.
  • Skim off any foam and fat often, and continue to simmer for about 1½ hours.
  • Skim off any additional fat and strain the stock through a cheesecloth-lined sieve.
  • If not using this stock immediately, you can hold it in the fridge for about a week, or in the freezer for 6 months.

Notes / Tips / Wine Advice:

Pro Tip:

The “Thai trinity” of herbs—lemongrass, lime leaves and galanga—can be frozen if you’re not going to use them immediately, or if you have unused extras from making a batch of stock. You can also buy them in dry form online.
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Recipe Category Chicken / Stock
Country Thailand

Prik Gaeng Massamun

Prik Gaeng Massamun

Massaman Curry Paste
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Ingrediënten

Makes: About 1 Cup (216 G)

  • 4 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
  • 2 dried guajillo chilies soaked, seeded and finely chopped
  • 2 tbsp 30 ml canola oil
  • 1 stalk lemongrass base and 3 inches (8 cm) of the tops removed and finely chopped 2-inch (5-cm) piece galanga, skin on and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • ¼ cup 40 g finely chopped shallots
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves finely chopped
  • 1 dried bay leaf
  • 2 tsp 10 ml Thai tamarind concentrate
  • ¼ tsp ground cumin
  • ¼ tsp cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp nutmeg
  • 1 tbsp 15 g white sugar
  • Water as needed
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Recipe Category Basic recipe / Curry
Country Thailand

Prik Gaeng Panang

Prik Gaeng Panang

Panang Curry Paste
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Ingrediënten

Makes: About 1 Cup (288 G)

  • 4 –6 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
  • 2 dried guajillo chilies soaked, seeded and finely chopped
  • ⅓ cup 55 g finely chopped shallots
  • 2 stalks lemongrass base and 3 inches (8 cm) of the tops removed and finely
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves minced
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • Water as needed
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Recipe Category Basic recipe / Curry
Country Thailand

Prik Gaeng Leung

Prik Gaeng Leung

Yellow Curry Paste
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Ingrediënten

MAKES: ABOUT 1 CUP (288 G)

  • 2 –4 dried guajillo chilies soaked, seeded and finely chopped
  • 3 cloves garlic
  • 1 stalk lemongrass
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • ¼ cup 40 g finely chopped shallots
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves
  • ¼ tsp ground cumin
  • 1½ tbsp 18 g turmeric powder
  • ¼ tsp ground cardamom
  • ¼ tsp fennel seed
  • Water as needed
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Recipe Category Basic recipe / Curry
Country Thailand

Prik Gaeng Keow

Prik Gaeng Keow

Green Curry Paste
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Ingrediënten

Makes: About 1 Cup (288 G)

  • 4 fresh green serrano chilies
  • 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic finely chopped
  • 2 tsp 10 g shrimp paste
  • 2 kaffir lime leaves finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground black pepper
  • ¼ cup 10 g Thai basil leaves, packed, finely chopped
  • 2 tbsp 8 g cilantro stems, finely chopped
  • Water as needed
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Recipe Category Basic recipe / Curry
Country Thailand

Prik Gaeng Dang

Prik Gaeng Dang

Red curry paste
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Ingrediënten

Makes: About 1 Cup (336 G)

  • 3 –4 fresh red Fresno or jalapeño chilies stemmed and finely chopped 4 dried chilies de arbol or Japones chilies, soaked and finely chopped
  • 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
  • 1- inch 3-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic finely chopped
  • ½ cup 80 g finely chopped shallots
  • 2 tsp 10 g shrimp paste
  • 2 kaffir lime leaves finely chopped
  • ¼ tsp ground black pepper
  • Water as needed

Instructies

  • mix all together
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Recipe Category Basic recipe / Curry
Country Thailand

Gaeng Massamun Neau

Gaeng Massamun Neau

Massaman Beef Curry
This curry is typically served in the south of Thailand, where a lot of the Muslim population does not eat pork. This dish uses a braised beef recipe that’s made separate from the curry sauce, but you can stew large beef chunks in the curry, covered, for 2 to 3 hours as well. Like all of the curry recipes in this book, store-bought curry paste will work great.
Portions:2
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Ingrediënten

Braised Beef

  • 1½ –2 lb 680–907 g beef for braising, such as chuck
  • 1 tsp kosher salt
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 1 stalk lemongrass cut into 3-inch (8-cm) pieces
  • 5 kaffir lime leaves
  • 1- inch 3-cm piece galanga, skin on and sliced
  • 3 cloves garlic smashed
  • 2 cups 480 ml beef stock or water

Curry

  • 4 cups 960 ml full-fat coconut milk, with 3–5 tbsp (45–75 ml) of the thick cream on top separated out
  • 4 tbsp 54 g massaman curry paste
  • 3 bay leaves
  • 2 tsp 10 g shrimp paste
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml tamarind concentrate
  • 1 tbsp 14 g palm sugar or brown sugar
  • 1 large russet potato about 1 lb [454 g], peeled and cut into 2-inch (5-cm) dice
  • 1 brown onion cut into 1-inch (3-cm) dice
  • Cooked jasmine rice for serving
  • ¼ cup 30 g roasted peanuts, for garnish

Instructies

  • Cut the beef into 2-inch (5-cm) chunks and season with the salt.
  • In a large, heavy-bottomed pot, add the oil and place over medium-high heat.
  • Add the beef pieces to the pot and brown on all sides, working in batches if needed to avoid crowding and to get a good sear.
  • Add the lemongrass, kaffir lime leaves, galanga and garlic.
  • Add the stock or water to the height of the beef pieces.
  • Bring the mixture to a boil, then reduce the heat to a simmer for about 45 minutes, covered, or until the beef begins to become tender.
  • Set aside, reserving the cooking liquid.
  • Heat a wide, deep skillet over medium-high heat for about 1 minute.
  • Stir in 3 to 5 tablespoons (45 to 75 ml) of the thick coconut cream, along with the curry paste, bay leaves and shrimp paste.
  • Stir-fry for about 3 minutes, until the paste starts to brown and stick to the pan and is very fragrant.
  • If it seems dry or starts to sputter, add a little coconut milk to keep it moving.
  • Take care not to burn the paste and spices.
  • The paste should look like it’s frying, with oil separating out from the paste.
  • Stir the remaining coconut milk into the curry paste.
  • Scrape the bottom of the pan to release and deglaze anything that may be stuck.
  • Increase the heat to high and bring the sauce to a boil.
  • Allow the mixture to boil, uncovered, for 5 to 10 minutes or until the sauce reduces by about a quarter and coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the cooked beef pieces, fish sauce, tamarind concentrate and sugar.
  • Add the potato pieces and onion.
  • Let simmer, loosely covered, for about 30 minutes, or until the beef and potatoes are tender.
  • Add some of the reserved beef cooking liquid if the curry gets too thick.
  • Taste and adjust any of the seasonings (fish sauce, tamarind concentrate and sugar) if you’d like and discard the bay leaves.
  • Serve with steamed jasmine rice and garnish with the peanuts.
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Recipe Category Beef / Curry
Country Thailand

Gaeng Phed Ped Yang

Gaeng Phed Ped Yang

Roast Duck Red Curry
This is my favoriteCantonese and Thai fusion dish. The heavy five-spiced, sweet roast duck marriesperfectly with the spicy and creamy red curry. You can also substitute thepineapple with canned lychee to make this dish fancy.
Portions:4
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Ingrediënten

  • 6 cups 1.4 L full-fat coconut milk, divided
  • 4 –6 tbsp 84–126 g red curry paste
  • 6 –8 kaffir lime leaves
  • ½ prepared Chinese roast duck cut into 10–12 pieces (see Pro Tip)
  • ½ cup 12 g Thai sweet basil leaves
  • ½ cup 60 g thinly sliced brown onion
  • 2 tsp 10 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tsp white sugar
  • ½ cup 140 g large-diced pineapple
  • 6 grape tomatoes
  • ¼ cup 37 g small-diced red bell pepper
  • ¼ cup 37 g small-diced green bell pepper
  • Cooked jasmine rice for serving

Instructies

  • In a medium saucepan, heat 3 tablespoons (45 ml) of the coconut milk over medium heat and stir in the curry paste and lime leaves.
  • Stir-fry for about 30 seconds to 1 minute until the paste starts to brown and the coconut milk starts to separate.
  • Stir the remaining coconut milk into the curry paste.
  • Increase the heat to high until you reach a full rolling boil.
  • Boil for about 10 minutes or until the liquid has reduced to about a quarter of the original amount and it coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the duck pieces, basil leaves, onion, fish sauce, tamarind concentrate and sugar.
  • Let the mixture simmer for 5 to 10 minutes, until the curry takes on the flavor of the duck and will be thick enough to coat the rice.
  • Stir in the pineapple chunks, grape tomatoes and bell peppers and cook for 2 to 3 minutes, until the bell peppers start to soften.
  • Taste, adjust any of the seasonings and serve over rice.

Notes / Tips / Wine Advice:

Pro Tip:

You can easily get roast duck at your favorite local Chinese restaurant instead of trying to find a Cantonese BBQ shop.
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Recipe Category Duck
Country Thailand

Gaeng Panang Ga

Gaeng Panang Gai

Panang Curry Chicken
Panang curry is a typeof red curry but has more dried red chilies than fresh, which makes it a milderand slightly smoky curry. Being mild in heat and intensity, Panang is a greatcurry for just about any protein, from meat to seafood.
Portions:4
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Ingrediënten

  • 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the thick cream on top separated out
  • 4 tbsp 72 g Panang curry paste
  • 5 kaffir lime leaves chiffonade
  • 1 large chicken breast about 1.8 lb [825 g], thinly sliced
  • ½ cup 12 g Thai sweet basil, whole leaves only
  • ½ cup 130 g sliced bamboo shoots
  • ½ cup 60 g thinly sliced brown onion
  • ½ cup 75 g julienned red bell pepper
  • 4 tsp 20 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tbsp 15 g white sugar
  • 4 pieces roti bread or homemade Roti Bread
  • ¼ cup 35 g chopped peanuts, for garnish

Instructies

  • In a medium saucepan, heat the 3 tablespoons (45 ml) of thick coconut cream over medium heat and stir in the curry paste and lime leaves.
  • Stir-fry for about 30 seconds, until the paste starts to brown.
  • Stir the remaining coconut milk into the curry paste.
  • Increase the heat to high and bring it to a boil.
  • Allow to boil for 10 to 15 minutes, or until the sauce reduces by about a quarter and coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the chicken, basil leaves, bamboo shoots, onion, bell pepper, fish sauce, tamarind concentrate and sugar.
  • Let the sauce simmer for 10 to 15 minutes, or until the chicken is cooked through.
  • Cook the bread according to the package directions, or reheat the homemade bread.
  • Divide the soup among four bowls and sprinkle with the chopped peanuts.
  • Serve with the heated bread.

Notes / Tips / Wine Advice:

Pro Tip:

Roti bread or paratha can be found in the frozen section of many Asian markets. You can also make homemade roti using my recipe here.
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Recipe Category Curry
Country Thailand

Gaeng Hung Lay Moo

Gaeng Hung Lay Moo

My FavoriteNorthern Curry /
Hung lay is the mostpopular curry in Northern Thailand and has a crave-worthy sourness fromtamarind. You can really see the multiethnic influence from India, Burma andChina in the ingredients for this dish. This is my favorite curry by far.
Portions:4
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Ingrediënten

  • 1 lb 454 g pork belly, cut into
  • 1- inch 3-cm cubes
  • 2 lb 907 g boneless pork shoulder, cut into 1½-inch (4-cm) cubes
  • ½ cup 168 g red curry paste
  • 2 tsp 4 g curry powder
  • 1 tbsp 7 g garam masala
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 3 cups 720 ml chicken stock, or as needed to cover
  • ¾ cup 90 g roasted peanuts
  • 3- inch 8-cm piece fresh ginger, cut into matchsticks
  • 30 pickled garlic cloves peeled (see Pro Tip)
  • 1½ tbsp 21 g palm sugar or brown sugar
  • 1½ tbsp 23 ml Thai tamarind concentrate
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml light soy sauce
  • 2 tbsp 30 ml black soy sauce
  • ⅓ cup 80 ml pickled garlic juice

Instructies

  • In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala.
  • Massage together for about a minute to work the marinade into the pork.
  • Cover and let marinate in the fridge for 4 hours or overnight.
  • When ready to cook, heat an 8-quart (7.
  • 6-L) Dutch oven or pot over high heat for about 2 to 3 minutes.
  • Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides.
  • Pour in the chicken stock to cover by 1 inch (3 cm).
  • Add the peanuts, ginger and pickled garlic cloves.
  • Bring the liquid to a boil, then reduce the heat to a simmer.
  • Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1½ hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency.
  • To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice.
  • Simmer for 5 more minutes, taste and adjust any of the seasonings if you’d like, then serve.

Notes / Tips / Wine Advice:

Thai pickled garlic is a unique ingredient and can be found in Thai grocery stores or on the Internet. It’s pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.
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Recipe Category Curry
Country Thailand
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