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Thai Cooking: How to Experience the Magic at Home

In this post we will be traveling to Thailand to enjoy the exotic tastes of Thai cooking. Due to Covid-19 and possible loss of income, many of us don’t feel comfortable going out to our favorite restaurants or can’t afford it. Therefore we are showing you how to embark on a Thai cooking adventure at home. Our menu includes favorites such as Green Mango Salad and Green Fish Curry with coconut rice.

I have included links to some of the harder to find ingredients that can be purchased from Amazon. These are sponsored links.

Shows a picture of Thai cooking, a green mango salad
Green Mango Salad

Thai Cooking Recipe #1: Green Mango Salad

Ingredients

Salad

  • 2 large green or hard yellow mangoes
  • 1/2 cup toasted coconut
  • lettuce
  • 1 red onion
  • 1/4 -1/2 cup cilantro

Dressing

Directions

  1. First peel the mangoes with a vegetable peeler. Then make a lot of close cuts in the flesh of the mango. Likewise, slice through the cuts to get thin slices of mango.
  2. Subsequently, blend together dressing ingredients.
  3. Then place the lettuce, mango, onion, coconut, and cilantro in a bowl. Pour the dressing over the salad and toss just before serving.

My neighbor Paul usually gives us a lot of mangoes every summer. I often cut them and freeze them because I have too many. Occasionally I cut some of the unripe mangoes by mistake. I cut these up and freeze them for when I want to make this salad.

We also grow our own coconuts. My husband drills holes to get the coconut water. Then he cracks open the coconuts and scoops out the meat. To make toasted coconut I shred the coconut in my food processor and then toast it at a low heat in my oven on the convection setting until lightly brown. The timing varies depending on how dry the meat was to begin with. Additionally, toasted coconut can be used as coating for chicken or fish.

Thai Cooking Recipe #2: Green Fish Curry

shows a picture of Thai cooking, green fish curry in a wok
Green Fish Curry

Ingredients

  • 1 2/3 cups canned coconut milk
  • 3 tbsps. green curry paste
  • 14oz. thick boneless skinless fish fillets cut into chunks
  • 2/3 cups of broth
  • 2 tbsps. fish sauce
  • 1 tsp. sugar
  • 4-5 shredded lime leaves
  • 1 cup frozen peas
  • 1/4 cup chopped cilantro
  • 2 Thai chillis

Directions

  1. First pour half the coconut milk into a heated wok until it bubbles around the edges.
  2. Next stir in the curry paste and cook for 2 minutes to bring out the flavor. Then toss in the fish and coat well.
  3. Then mix the remaining coconut milk with the stock, fish sauce and sugar. Add to the wok.
  4. Finally, mix in the lime leaves, peas, cilantro, and chilis and simmer for ten minutes.

Make sure you have all of your ingredients prepped and close by so you don’t overcook anything while getting together your next set of ingredients. Also, you can make your own thinner and less fatty version of coconut milk by blending coconut meat with water in a blender and then filtering out the solids. This works best with younger moister coconut meat.

Thai Cooking Recipe #3: Coconut Rice

shows an image of Thai cooking, a pot of coconut rice
Coconut Rice

Get this started right before starting your curry. This way, they will be ready at about the same time. Cook 1 cup of jasmine rice in 1 cup of coconut milk and 1 cup of water with 1/2 tsp. of salt for 15 minutes. If you are using thinner homemade coconut milk you can use two cups of coconut milk and leave out the water.

Although I like creating my own recipes, I usually get my initial ideas from cook books before expanding and adding my own flair. These recipes have been inspired by the Easy Thai Cookbook by Sallie Morris.


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