Taste of Thai Cooking

• 
• Servings
  2
• Prep
  45 m
• Cook
  45 m

Recipe By: Dylan Vickers

Thai Cooking 
Kaeng- Thai curry paste
Nam Tok- 'waterfall' beef salad
Kaeng Khiao Wan-Thai green curry

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🐔Kaeng Kari Kai - Yellow Chicken Curry

This curry paste is an integral part of Thai cuisine. It is used as a flavourful base for a whole assortment of curries, fried dishes and marinades. To get the best flavour out of the ingredients, use a mortar and pestle to grind the ingredients. 

Serves: 2 

Preparation Time: 45 minutes 

Execution Time: 45 minutes  

INGREDIENTS 

• 2 dried Thai red chillis, rehydrated in water overnight, mince 
• 3 large cloves of garlic
• 1 small shallot, minced finely
• 1 stalk of lemongrass, bottom part only, minced finely
• 3 kaffir lime leaves, minced finely
• 2x2x2cm galangal, skinned, minced finely
• ½ tsp shrimp paste 
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander seed
• ½ tsp Asian curry powder 
• 1 tsp salt 

METHOD

1. Finely mince all the ingredients especially the galangal, lemongrass and kaffir lime leaves, as they are tough and fibrous ingredients. 

1. Grind in a mortar and pestle until a paste consistency is achieved.

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🐔 Kaeng Kari Kai - Yellow Chicken Curry 

Serves 2

Active Time: 20 minutes 

Total Time: 45 minutes 

INGREDIENTS

• 200g chicken thigh, sliced into 2x2cm pieces 
• 400ml coconut milk (1 can coconut milk) 
• 1 medium potato, diced into 1.5 cm cubes
• 60g cabbage, diced into 1.5 cm cubes
• ½ carrot, diced into 1.5 cm cubes
• 3-4 tbsp kaeng (yellow curry paste)
• 2 tbsp coconut or vegetable oil
• 2 tbsp palm sugar syrup (1:1 palm sugar dissolved in water)
• 1.5 tsp fish sauce 

METHOD

1. Heat 2 tbsp of coconut oil  over medium-low heat in a heavy-bottomed pan. Add in the kaeng and cook for 1-2 minutes or until fragrant, stirring constantly with a wooden spoon. 
2. Turn the stove down to low. Add in the coconut milk, slowly, mixing constantly to gradually incorporate the coconut milk. 
3. Add in the eggplant, potatoes, and mushrooms and simmer for 7 minutes until the eggplant begins to soften a little. 
4. Add in the kaffir lime leaves. The curry should maintain the same thickness as coconut milk. If it begins thicker over time, add a splash of water. 
5. Add in the chicken thigh, allow the mixture to simmer for 7 minutes or until the chicken thigh has cooked through. Season the coconut milk with fish sauce, and palm sugar syrup to taste.
6. Serve with steamed rice.  

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🥩Nam Tok Neua - ‘Waterfall’ Beef Salad

Waterfall beef salad is the Thai translation of this dish which is said to be so juicy and delicious, it leaves you salivating like a waterfall. 

INGREDIENTS

• 200g skirt steak
• 1 tbsp soy sauce
• 1 pinch black pepper  
• 150g cooked mung bean noodles (boiled for 11 minutes, rinsed in cold water and drained) 
• 1 lime, juiced
• ¼ shallot, sliced thinly
• 2 tsp fried garlic
• 1 tbsp fried shallots 
• 1 tsp Thai chili powder (optional) 
• ½ tsp sugar
• 1 tsp fish sauce

To garnish:

• 2 sprigs of mint, picked
• 2 sprigs of coriander, picked
• 1 sprig Thai basil, picked 
• 1 sprig of Vietnamese or hot mint, picked 

METHOD

1. Heat a skillet over medium heat.
2. Add a tsp of vegetable oil to the skillet and then add the skirt steak.
3. Cook the skirt steak on all sides until medium-medium well. Turning and flipping continuously. 
4. Remove the steak from the pan and allow to rest for 5 minutes. 
5. Slice the steak thinly.
6. Mix the slices of steak with the remaining ingredients and garnish with fresh herbs. 

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Printed From otaokitchen.com.au 12/31/2024