Thai recipes.

[Garland]

yeah, I just wondered if anybody had the recipes for nua swan...(sp?)
it's like a thai style sweet beef jerky...

and secondly... the custard that goes on sweet sticky rice...because I miss that, I used to eat it as a kid, and I miss it.

[RayD550]

No I can tell you how to make Nua swan but a good site to start at is www.importfood.com they have all kinds of great recipes you can try. I have been using them now for about 2 years it is by far the best site or place you can go to get everything you need to cook Thai food. I must say I have become a good cook by reading their site. The other great thing is with the Thai food diet and Muay Thai training I have lost 50 pounds in the past 7 months. I think I will write my own book.

[GonzoStyles]

Garland i would kick you in the neck for some Panang curry!

[aseepish]

Man, I gained weight in Thailand! But maybe that has something to do with the somewhat large amounts of Singha and Chang I poured down my gullet.

The custard on sweet sticky rice... that's not actually durian, is it?

I miss mango with sticky rice.

[Garland]

Panang...
I like Masaman or Bama (a Burmese curry) alot better...
and no, the custard isn't durian...

My parents own a thai restraunt (Bangkok Thai in SLC, UT), have since I was really little...and I can remember on of our old chefs, a nice older lady named Rhabib who used to make the custard and sweet sticky rice for me...and nobody there either knows how to make it, or it's too labor intensive to put back on the menu...and the only other place I can get it is about an hour away....

[bunyip]

Great thread idea! And if anyone's got a good coconut milk chicken curry recipe, I'd sure love to hear it.

[Garland]

we have a few recipes up at: www.bangkokthai.com

[Garland]

hey, Gonzo...this is for you.

"Panang Curry Dishes

Panang Curry Sauce is a versatile sauce which can be used to create anything from Thai Family Style curries or as a basis for extremely elegant Modern dishes.

First you must make the basic sauce.

Panang Curry Paste
4 ounces dried Jalapeno chiles serrano chiles or a mix with thai chiles
(chiles can be quick dried on a cookie sheet at 300° (fahrenheit))
1/4 cup coriander seeds
1/2 cup chopped shallots
1/2 cup chopped garlic
2 Tablespoons Galangal (Kha - Thai Ginger)
2 Tablespoons Kaffir Lime peel (the Bumpy Asian Lime)
(this may be purchased fresh or frozen in a good Southeast Asian market)
1/4 cup chopped lemon grass (peeled bulb only)
2 Tablespoons (or less) shrimp paste (real shrimp paste not the one
with oil Gapi in Thai)
1 Tablespoon salt

For a Vegan version use shortening in place of Shrimp Paste

Prepare paste by placing in a sturdy blender or food processor. Heat ingredients first in a dry wok or saucepan. Store in a jar with a tight fitting lid. The paste will last for weeks if refrigerated.

Advanced technique: Another neat trick is to substitute another citrus fruit skin and maybe a little of the substitute juice for the Kaffir Lime skins. Blood Orange is a favorite of mine with a meaty fish and a Natural Pork Chop or Wild Boar or other wild game chop. Clementines Key Limes, Meyer Lemons, Pomelos make a nice curry also. Pineapple core with a little juice is neat.

Panang Curry Sauce
1/4 Cup Panang Curry Paste (more or less according to desired spice
level - (You may substitute Mae Sri Brand paste but it won't taste like ours)
2 Cups of Coconut Milk
1/8 Cup fish sauce (Squid Brand or Tiparos) Vegan use Sea Salt and a little water
1/4 Cup Palm sugar (softened) or brown sugar
2 to 6 Kaffir Lime Leaves cut across to release flavor
A little oil
Dried Thai Chiles if you need more heat.

In a heavy saucepan heat oil (with practice you may us less or no oil) add Panang Curry Paste. Whisk in Coconut Milk, bring to a boil. Cook for about 15 minutes on medium heat. Add other ingredients cook for 5 more minutes then turn to low heat.

The Vegan Panang SAUCE will not keep at all You must use it the same day because of the acidic Lime peel & Coconut Milk. The Shrimp paste acts as binder. The PASTE keeps well.

Panang Curry Dishes

Panang Curry
Two cups Panang Curry Sauce
1/2 lb cut up boneless skinless Chicken breast (or Steak, or Lamb, or Shrimp or Scallops or Fish chunks or Scallops or mixed Seafood) Pork if you have good Natural Pork
1/2 Cup Red and Green Bell Peppers
Handful of Sweet Thai Basil

Cook meat and in curry sauce in a sauce pan until cooked through add vegetables and cook until soft.

Panang Curry Salmon
Two cups Panang Curry Sauce
2 - 8 ounce Salmon Filets
8 kaffir lime leaves
Grill Salmon Filets then pour curry sauce onto the plate, garnish with chiffonade of match stick size sliced Kaffir Lime Leaves, Serve with steamed Jasmine Rice.

Panang Curry Pasta
8 ounces (uncooked weight) Penne Pasta
1 pound large (21-25) Shrimp
Handful of Sweet Thai Basil
2 cups Panang Curry Sauce


P.S. There are some clowns who call Panang Curry Peanut Sauce Curry, I don't know where
that came from but I have seen a recipe using Red Curry Paste and Peanut Butter which is SO-O-O WRONG!"