Thai Foods

So, I know it has been awhile since we posted the recipes from some of our cooking classes, but now we are back!  I will start by posting some of the recipes from the missing classes last year.  One of our favorite classes that is taught every year is the Thai classes.  Chef Jeanne Raffetto-Tentis brings us such wonderful mouth-watering recipes.  Here you go!

Check out our upcoming classes here: Bekah Kate’s

THAI CURRY SOUP

Serves 6

Recipe given to me by Brian Noll
2T cooking oil
3 cloves garlic, minced (I used black garlic)
1-2 stalks lemongrass, bruised
1 t fresh ginger, grated
2 t red curry paste
6 cups chicken broth
2 t soy sauce
1 T sugar
1 package rice noodles
1 14 oz. can coconut milk
4 T fresh lime juice
1 c mushrooms, sliced
3 oz. baby spinach
Fresh cilantro to taste
1lb. shrimp, peeled and deveined, optional (chicken could also be substituted)
• Heat small amount of oil in pan and add garlic, ginger and lemongrass. Let cook until aromatic then add curry paste. Add 1/2 of the chicken stock and stir until curry paste is dissolved. Add rest of chicken stock, soy sauce and sugar. Simmer for about 20 minutes to let flavors marry and develop.
• Prepare noodles according to package directions, set aside.
• Add coconut milk and lime juice. Stir in cilantro, mushrooms and spinach, shrimp if using and cook until softened, 1-2 minutes.
• Portion noodles among bowls and ladle portion of soup over each distributing shrimp, if using, equally. Garnish with a bit of cilantro.

PAD THAI Serves 4

Recipe by Jeanne Raffetto Tentis

½ lb ricestick noodles

1/3 c warm water

1/3 c tamarind paste or liquid

¼ c fish sauce

2 T sugar

3 T fresh lime juice

½ c oil, peanut or canola

2 cloves garlic, minced

½ lb boneless chicken breast, cut into strips, or

½ lb shrimp, peeled and deveined, or

½ lb ground pork, or

½ lb firm tofu, cubed

2 eggs, slightly beaten

1/3 c ground peanuts

1 c bean sprouts

2 scallions, cut in 1 inch pieces

2 t  ground chili paste (to taste) or substitute ½ t cayenne pepper or chili oil

1 lime, quartered for garnish

Cilantro for garnish

Use a wok or very large fry pan.

Soak noodles in warm water for half an hour or until they are soft and pliable, drain.

Combine in a small bowl the tamarind, water, fish sauce, sugar, and lime juice.  Heat oil in wok until very hot.  Add minced garlic and chili paste, sauté about 30 seconds, being careful not to burn.  Add chicken , cook for 2 minutes.  Still stirring, add cubed tofu  and shrimp (if using) and cook for no more than one minute.  Drop eggs into the wok and let cook without stirring for one minute.  Add noodles, and stir whole mixture for one minute so that eggs and noodles are folded up from the bottom.  Pour in liquid and stir for two minutes.  Add two thirds of the ground peanuts, scallions and bean sprouts.  Toss lightly.  Transfer to dish.  Garnish with lime wedges and cilantro.

THAI BEEF w/ BASIL Serves 4

Recipe by Dawn Perry, courtesy of Bon Appetit

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

2 T vegetable oil, divided (I use grape seed oil)

6 cloves garlic, thinly sliced

2 red chiles, thinly sliced, seeded for less heat is desired, divided

1 lb. ground beef

Kosher salt and freshly ground black pepper (I use sea salt)

½ c low sodium chicken stock

4T fresh lime juice

3c fresh basil, divided

2 medium carrots, julienned or coarsely grated

2 scallions, thinly sliced

2T reduced sodium soy sauce (I use Tamari)

1T fish sauce (such as, nam pla or nuoc nam)

1t sugar

Steamed rice and lime wedges for serving (I use Jasmine rice)

  • Heat 1T of the oil in a large skillet over high heat.  Add the garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds.
  • Add the beef, season with salt and pepper, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8-10 minutes.
  • Add stock and 2c basil and cook, stirring, until basil is wilted, about 2 minutes.
  • Make a slaw by tossing the carrots, scallions, 1T of lime juice, remaining chile, 1c basil leaves and 1T of oil in a bowl.  Set aside.
  • Make a dressing by mixing soy sauce, fish sauce, sugar and remaining 3T of lime juice in a small bowl and whisk until sugar is dissolved.  Set aside.
  • To serve, top rice with beef and then slaw.  Drizzle with the dressing.  Serve with lime wedges to squeeze over top.
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