Thai Red Curry

This is probably my favorite thing to make (and eat), and I make it more regularly than anything else. It's taken this long to get it on the interweb because I never seem to get a good photo of it. At this point, I surrender. I'll post some photos now, and maybe update at a later time if I ever do capture it appropriately. So, for now, here it is - the legendary Thai red curry!

1 onion (chopped)
2 cloves garlic (minced)
Olive oil
1 can (14 ounces) coconut milk
2 Tablespoons Thai red curry paste
1 teaspoon fish sauce
Chili paste (or chili oil)
1 Tablespoon sugar
1 teaspoon fresh ground ginger
1 lime
4 chicken breasts (cut into bite size pieces)
Vegetables (cut into bite size pieces)
Rice
Basil

What makes this recipe so awesome is that it's very flexible. All of the ingredients for the sauce are really to taste, so proportions are not set in stone. Different curry pastes can be very different (especially in the hotness-factor), so add slowly and taste your way to the best flavor. I usually use chicken, but any meat/seafood/tofu would work. Also, all sorts of vegetables are good in this dish. Some of my favorites are broccoli, cauliflower, romanesco, red peppers, string beans, water chestnuts, bamboo shoots, mushrooms. Whatever you can find. Get creative!


Okay. Start by sauteing the onions and garlic in olive oil in a wok until translucent. Add the coconut milk and let everything warm together. Slowly add the curry paste until you reach a flavor that you like. Next add fish sauce, stir everything together and let it simmer for a few moments. Add chicken and let everything simmer over medium heat for 10 minutes. Stir dish and let simmer another 10 minutes. Add sugar and chili paste to sauce until desired flavor is achieved. Next add vegetables. Let everything simmer together until vegetables are cooked. The longer everything simmers, the thicker the sauce will get. If the sauce gets too thick, add some more water. Keep in mind that the vegetables will release a lot of water once they start cooking, so wait to add any water until after veggies have been added.
A few minutes before finishing, grate some fresh ginger into the wok. Stir to incorporate. Immediately before serving squeeze lime juice over curry and tear some fresh basil on top. Serve over rice. And there you have it!

Phad Thai

Phad thai is everyone's favorite dish to order in Thai restaurants,and something I have not come by at all in Hungary. I was surprised how easy it was to make a dish that replicated the flavor of pad thai pretty exactly. And now I will share this wisdom with you...

1 package dry rice noodles
4 green onions (slivered)
1 package bean sprouts
1/2 cup peanuts (finely chopped)
Lime wedges
Coriander
2 Tablespoons sugar*
2 Tablespoons white vinegar
1 teaspoon paprika
1/4 cup Thai fish sauce
2 cloves garlic (minced)
2 eggs
Oil

Soak noodles until soft, then drain. Mix sugar, vinegar, paprika, and fish sauce, set sauce mixture aside. Briefly saute garlic in oil. If you want to add meat, tofu, or seafood to your phad thai, this would be the time to cook it. Add noodles to wok and pour sauce over everything. Stir fry briefly. Next, tuck the eggs under the noodles and stir fry everything. Add oil as needed. Add green onions, sprouts, and coriander. Remove from heat. Garnish with crushed peanuts and lime wedges.

*Try tamarind paste instead of sugar for a more AUTHENTIC phad thai.