- 2 Tablespoons Butter
- 1 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Minced
- 1 Tablespoon Curry Powder
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 2 Tablespoons Honey
- 1/4 teaspoon Kosher Salt
- 1 whole Lime, Juiced
- Hot Sauce, Optional
Tag Archives: Thai
Cold Noodles with Ginger, Miso and Lime
Noodles and vegetables
8 ounces buckwheat noodles
A mixture of raw vegetables of your choice (such as carrots, cucumbers, radishes or daikon; see Note for more suggestions)
Sauce
2 to 3 tbsp miso
2″piece ginger, finely grated
2 tsp granulated sugar
1/8 tsp ground cayenne, or to taste
2 tbsp mirin
1 tbsp soy sauce
2 tbsp lime juice
Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles. Meanwhile, grate, julienne or thinly slice vegetables of your choice. Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.
Make the dressing by whisking the smaller amount of miso plus the remaining sauce ingredients in a bowl. Taste and adjust to make sweeter (with more sugar) or more intense and salty (with the last tablespoon of miso) if desired.
Cold Rice Noodles with Peanut-Lime Sauce
Peanut dressing
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
9 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of cayenne
Pad Thai
Soak pad thai noodles in water to soften.
Heat oil in wok until almost smoking. Add 1 tsp. of minced garlic and fry for 30 seconds. Add chicken (4oz cut into ¼” strips) and cook 30 seconds. Add tofu (4oz cut into ¾” cubes) and 8 large shrimps and stir fry for 1 minute. Break 2 eggs into wok and let fry without breaking them for 1-2 minutes.
Drain noodles and add to work. Fry 1 minute. Add juice (3 tbsp. fish sauce, 2 tbsp. sugar, 5 tbsp. tamarind paste, 2 tbsp. lime juice) and stir fry for 1-2 minutes.
Add some ground peanuts, 2 green onion stems, and 2/3 cup bean sprouts. Fry 30 seconds and then remove all from heat.
Transfer to dish. Sprinkle with roast chilis, ground peanuts, sprouts, red pepper strips and fresh cilantro. Serve with lime wedges.
Sweet Potato and Coconut Soup
1 tbsp. olive oil
1 lb. sweet potatoes, peeled and chopped into chunks
1 red onion, chopped
1 tbsp. Thai red curry paste
2 cups vegetable stock
2 cups coconut milk
Put the oil in a heavy-based saucepan over medium heat. Add the sweet potatoes and onion, partially covered with a lid, and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden. Increase the heat to high, add the curry paste, and stir-fry for 3-4 minutes so that the paste cooks and becomes fragrant. Add the stock and coconut milk and bring to a boil. Transfer the mixture to a food processor (or use a blender stick) and whir until smooth.
OPTIONAL ADD-INSchilis
1 tsp. curry powder
hot sauce