Chef Brian’s put out quite a few ethnic menus in the past–Italian, Mexican and Vietnamese dishes come to mind most–but one country he’s left alone until now is Thailand.
“It kinda surprises me that I haven’t done any Thai menus considering I love it so much, but now is as good a time as any,” he wrote to me.
True, this blog was born at a Thai restaurant–in many people’s opinions one of the best, if not the best in the country–yet we’ve failed to bring some of those flavors into the Fat Dude kitchen.
No longer. Here’s what’s cooking:
Week 27, Meal 1: Shrimp green curry
Week 27, Meal 3: Grilled catfish with Thai tamarind-chile sauce over cabbage slaw
The seafood recipes make two portions and the Tom Kha Gai soup recipe makes four portions. Follow the jump for the shopping list.
Week 27, Meal 1: Shrimp green curry
Curry
1 thai chile or 1 serrano chile, seeded, thai chile for spicy, serrano for more mild
1/2 t cumin
1 t coriander
1/2 t black pepper
1/2 c basil, packed
1/2 c mint, packed
1/2 c cilantro, packed
1 pinch turmeric
1 t ginger or galangal, grated or minced (galangal is thai ginger)
1 clove garlic, minced
1/2 stalk lemongrass, outer parts removed, inside tender white part sliced
1 small lime, juiced
2 t fish sauce
1 shallot, chopped
1 can light coconut milk
1 can sliced bamboo
2 small thai eggplant, medium diced
8 oz. shrimp, 16-20 size or similar, peeled and deveined
salt and pepper, to taste
Other
1/2 cup brown rice, cooked according to package directions
Week 27, Meal 2: Tom Kha Gai
1/2 T vegetable oil
1 serrano chile, sliced, with seeds
1 shallot, minced
1 2-inch piece ginger
1 stalk lemongrass, outer leaves removed, inside tender white part sliced thin
1 can light coconut milk
2 cups chicken stock
2-4 T fish sauce, to taste
1 pinch brown sugar
2 kaffir lime leaves, torn small (if you can find them, not totally necessary but recommended)
2 T cilantro, picked and roughly chopped
1-2 oz. shiitake mushrooms, stemmed and sliced
8 oz. boneless, skinless chicken, cut into strips
2 limes, juiced
Week 27, Meal 3: Grilled catfish with Thai tamarind-chile sauce over cabbage slaw
Marinade and fish
2 6 oz. catfish filets, trimmed with any bones removed
1 clove garlic, minced
1/2 shallot, minced
1 T vegetable oil
1 T fish sauce
1/2 stalk lemongrass, outer leaves removed, inside tender white part sliced thin
1 serrano chile, seeds removed, minced
Cooking spray, as needed
Tamarind-chile sauce
2 limes, juiced
2 T fish sauce
1 t tamarind paste
1/2 stalk lemongrass, outer leaves removed, inside tender white part sliced thin
1 t brown sugar
1 t sriracha
1 T chopped cilantro
1 T chopped thai basil, (regular basil works, but thai is better)
1 serrano chile, seeds removed, small diced
1 fresno chile, seeds removed, small diced
Cabbage slaw
1/2 small head green cabbage, sliced thin
1 carrot, peeled and julienned
1 1/2 t chopped thai basil
1 1/2 t chopped cilantro
2 limes, juiced
1 T rice vinegar
1 T soy sauce
1 T fish sauce
1 1/2 t sriracha
1 clove garlic