Recipes

Kuaytiaw Reua

Kuaytiaw Reua

Beef Boat Noodle Soup
Boat noodles’ namesake comes from the little river boats they are served from in the floating markets. Vendors set up complete cooking stations with burners, bowls and all the ingredients set out, while rowing up and down rivers and canals. Beef blood is the special ingredient that gives the soup a rich body. It’s available in most Asian markets in the meat department and sometimes in the freezer section.
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Ingredients

Makes: 2 Bowls, About 3 Quarts (2.8 L) Of Broth

Broth

  • 1 tsp freshly cracked black peppercorns
  • 1 tsp coriander seeds
  • 4 whole star anise
  • 1 3-inch [8-cm] stick of cinnamon
  • 1 gallon 3.8 L water
  • 4 lb 1.8 kg beef bones (knuckle or marrow bones)
  • 3 cloves garlic lightly smashed
  • 1 small onion roughly chopped
  • ½ cup 10 g packed cilantro leaves and stems
  • 1 tsp kosher salt
  • 1 tbsp 15 g white sugar
  • 2 tbsp 30 ml Chinese thin soy sauce
  • 1 tbsp 15 g msg
  • 2 tbsp 30 ml fish sauce, plus more to taste

Build

  • 7 oz 200 g beef (tenderloin or sirloin)
  • ¼ cup 60 ml fresh beef blood
  • 7 oz 200 g fresh or dry rice stick noodles
  • 1 cup 125 g bean sprouts
  • ½ cup 40 g Thai morning glory (ong choy), cut into 1-inch (3-cm) sections
  • 6 –8 Thai or Chinese beef meatballs
  • 2 tbsp 2 g store-bought fried garlic
  • ¼ cup 5 g cilantro, roughly chopped (leaves and stems), for garnish
  • ¼ cup 12 g thinly sliced scallions, for garnish

Instructions

  • Heat a medium stock pot over medium heat and allow it to preheat for 1 to 2 minutes.
  • Add the cracked black peppercorns, coriander seeds, star anise and cinnamon to the dry pot and toast the spices, stirring constantly, for about 1 minute or until fragrant.
  • Pour in the water and raise the heat to high.
  • Just before the water reaches a simmer, add the beef bones, garlic cloves, onion and cilantro.
  • Bring the stock to a boil, then reduce the heat to a simmer.
  • Stir in the salt, sugar, soy sauce, msg and fish sauce.
  • Cover and cook for 1½ hours on a low simmer.
  • Remove the lid, then scoop out all the solids so just the broth liquid is left in the pot.
  • If making the boat noodle bowls immediately, keep the broth at a simmer over medium heat.
  • If making ahead, store the broth in the fridge then warm it on the stovetop while preparing the bowls.
  • While the broth is simmering, cut the beef into thin slices, ½ inch (13 mm) thick by 2½ inches (6 cm) wide, and set aside.
  • Start a separate 3-quart (2. 8-L) saucepan of boiling water to poach the noodles and vegetables.
  • To prepare two bowls, place 2 tablespoons (30 ml) of fresh beef blood in each serving bowl.
  • In a colander or noodle basket, add half of the noodles, half of the bean sprouts and half of the morning glory.
  • Submerge the colander/basket with the ingredients in the boiling water, stirring them for about 1 minute until the noodles soften but are still al dente.
  • Shake out the excess water and place them into one of the serving bowls.
  • Top with half of the meatballs, half of the sliced beef and 1 tablespoon (10 g) of the fried garlic on top of the noodles.
  • Repeat for the second bowl.
  • Bring the broth up to a full boil.
  • Once it’s boiling, ladle about 2 cups (480 ml) of the broth into each bowl.
  • The boiling broth will cook the blood and beef slices.
  • Garnish with the chopped cilantro and scallions.
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Course; Beef / Noodles / Soup
Cuisine; Thailand

Tom Yum Goong

Tom Yum Goong

Shrimp Tom Yum Soup This is probably the most famous Thai soup in the world. “Yum” in Thai translates to the balance point between hot, sour, salty, sweet and savory. This dish is most well known with shrimp but will work great with any protein or vegetables. Chili paste in soybean oil is the hero ingredient here and must be used without substitute.
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Ingredients

  • 4 cups Thai Chicken Stock
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 3 kaffir lime leaves torn
  • 3 –5 thin slices galanga
  • 2 –4 dried Thai chilies or chilies de arbol depending on desired heat level (see Pro Tips)
  • 1 tsp granulated Chinese chicken powder
  • 8 –10 medium shrimp either head-on and unpeeled or peeled and deveined (see Pro Tips)
  • 1 15-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
  • 4 –6 tbsp 60–90 ml fish sauce
  • 4 –6 tbsp 60–90 ml fresh lime juice
  • 3 tbsp 45 g chili paste in soybean oil
  • ¼ cup 4 g cilantro leaves, for garnish

Instructions

  • Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
  • 8-L) saucepan.
  • When the broth is simmering, add the chicken powder, shrimp and mushrooms and cook for 2 to 3 minutes, or until the shrimp are pink and almost cooked through.
  • Turn the heat to low, then stir in the fish sauce, lime juice and chili paste.
  • The chili paste is thick like honey and might need some help to break apart and incorporate into the soup.
  • A whisk works great for this.
  • Taste and adjust the soup.
  • For more salt, add more fish sauce.
  • If you are lacking acid, add more lime juice.
  • Divide the soup between two bowls and garnish with the cilantro leaves.

Notes & Wine Advice

Pro Tips: I love using head-on and unpeeled shrimp for this soup. It gives another layer of flavor and is just fun when you peel and eat the shrimp and get your fingers super messy.
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
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Course; Chicken / Soup
Cuisine; Thailand

Thai Chicken Stock

Thai Chicken Stock

This recipe is the base stock for the two most well-known Thai soups in the world: Shrimp Tom Yum Soup (Tom Yum Goong) and Coconut Chicken Soup (Tom Kha Gai). If you don’t feel like making stock from scratch, you can short-cut this method by adding the aromatics to boxed chicken stock or chicken bone broth. It’s also a good all-purpose stock for other dishes like Street-Style Basil Pork (Krapow Moo Sap).
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Ingredients

  • MAKES: 2 QUARTS 1.9 L
  • 1 chicken carcass or a whole chicken cut into 8 pieces
  • 8 cups 1.9 L water
  • 3- inch 8-cm piece galanga, skin on and thinly sliced
  • 2 stalks lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 2 –3 kaffir lime leaves
  • 2 cloves garlic peeled
  • 1 large shallot peeled and sliced
  • 2 fresh Thai chilies split to expose the seeds

Instructions

  • Place the chicken carcass or pieces in an 8-quart (7.
  • 5-L) stock pot and cover with cold water.
  • Bring the water to a boil and simmer for 5 minutes.
  • Remove the carcass or pieces and rinse under cold running water until the sediment and scum have washed away.
  • Dump out the cooking liquid from the pot and give it a quick rinse.
  • Return the chicken to the pot and cover with 8 cups (1.
  • 9 L) of fresh water.
  • Bring the stock to a full rolling boil over high heat, then reduce to a simmer.
  • Add the galanga, lemongrass, kaffir lime leaves, garlic, shallot and chilies to the pot and allow to simmer.
  • Skim off any foam and fat often, and continue to simmer for about 1½ hours.
  • Skim off any additional fat and strain the stock through a cheesecloth-lined sieve.
  • If not using this stock immediately, you can hold it in the fridge for about a week, or in the freezer for 6 months.

Notes & Wine Advice

Pro Tip:

The “Thai trinity” of herbs—lemongrass, lime leaves and galanga—can be frozen if you’re not going to use them immediately, or if you have unused extras from making a batch of stock. You can also buy them in dry form online.
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Course; Chicken / Stock
Cuisine; Thailand

Prik Gaeng Massamun

Prik Gaeng Massamun

Massaman Curry Paste
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Ingredients

Makes: About 1 Cup (216 G)

  • 4 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
  • 2 dried guajillo chilies soaked, seeded and finely chopped
  • 2 tbsp 30 ml canola oil
  • 1 stalk lemongrass base and 3 inches (8 cm) of the tops removed and finely chopped 2-inch (5-cm) piece galanga, skin on and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • ¼ cup 40 g finely chopped shallots
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves finely chopped
  • 1 dried bay leaf
  • 2 tsp 10 ml Thai tamarind concentrate
  • ¼ tsp ground cumin
  • ¼ tsp cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp nutmeg
  • 1 tbsp 15 g white sugar
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand

Prik Gaeng Panang

Prik Gaeng Panang

Panang Curry Paste
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Ingredients

Makes: About 1 Cup (288 G)

  • 4 –6 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
  • 2 dried guajillo chilies soaked, seeded and finely chopped
  • ⅓ cup 55 g finely chopped shallots
  • 2 stalks lemongrass base and 3 inches (8 cm) of the tops removed and finely
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves minced
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand

Prik Gaeng Leung

Prik Gaeng Leung

Yellow Curry Paste
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Ingredients

MAKES: ABOUT 1 CUP (288 G)

  • 2 –4 dried guajillo chilies soaked, seeded and finely chopped
  • 3 cloves garlic
  • 1 stalk lemongrass
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • ¼ cup 40 g finely chopped shallots
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves
  • ¼ tsp ground cumin
  • 1½ tbsp 18 g turmeric powder
  • ¼ tsp ground cardamom
  • ¼ tsp fennel seed
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand

Prik Gaeng Keow

Prik Gaeng Keow

Green Curry Paste
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Ingredients

Makes: About 1 Cup (288 G)

  • 4 fresh green serrano chilies
  • 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic finely chopped
  • 2 tsp 10 g shrimp paste
  • 2 kaffir lime leaves finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground black pepper
  • ¼ cup 10 g Thai basil leaves, packed, finely chopped
  • 2 tbsp 8 g cilantro stems, finely chopped
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand

Prik Gaeng Dang

Prik Gaeng Dang

Red curry paste
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Ingredients

Makes: About 1 Cup (336 G)

  • 3 –4 fresh red Fresno or jalapeño chilies stemmed and finely chopped 4 dried chilies de arbol or Japones chilies, soaked and finely chopped
  • 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
  • 1- inch 3-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic finely chopped
  • ½ cup 80 g finely chopped shallots
  • 2 tsp 10 g shrimp paste
  • 2 kaffir lime leaves finely chopped
  • ¼ tsp ground black pepper
  • Water as needed

Instructions

  • mix all together
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Course; Basic recipe / Curry
Cuisine; Thailand

Gaeng Massamun Neau

Gaeng Massamun Neau

Massaman Beef Curry
This curry is typically served in the south of Thailand, where a lot of the Muslim population does not eat pork. This dish uses a braised beef recipe that’s made separate from the curry sauce, but you can stew large beef chunks in the curry, covered, for 2 to 3 hours as well. Like all of the curry recipes in this book, store-bought curry paste will work great.
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Ingredients

Braised Beef

  • 1½ –2 lb 680–907 g beef for braising, such as chuck
  • 1 tsp kosher salt
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 1 stalk lemongrass cut into 3-inch (8-cm) pieces
  • 5 kaffir lime leaves
  • 1- inch 3-cm piece galanga, skin on and sliced
  • 3 cloves garlic smashed
  • 2 cups 480 ml beef stock or water

Curry

  • 4 cups 960 ml full-fat coconut milk, with 3–5 tbsp (45–75 ml) of the thick cream on top separated out
  • 4 tbsp 54 g massaman curry paste
  • 3 bay leaves
  • 2 tsp 10 g shrimp paste
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml tamarind concentrate
  • 1 tbsp 14 g palm sugar or brown sugar
  • 1 large russet potato about 1 lb [454 g], peeled and cut into 2-inch (5-cm) dice
  • 1 brown onion cut into 1-inch (3-cm) dice
  • Cooked jasmine rice for serving
  • ¼ cup 30 g roasted peanuts, for garnish

Instructions

  • Cut the beef into 2-inch (5-cm) chunks and season with the salt.
  • In a large, heavy-bottomed pot, add the oil and place over medium-high heat.
  • Add the beef pieces to the pot and brown on all sides, working in batches if needed to avoid crowding and to get a good sear.
  • Add the lemongrass, kaffir lime leaves, galanga and garlic.
  • Add the stock or water to the height of the beef pieces.
  • Bring the mixture to a boil, then reduce the heat to a simmer for about 45 minutes, covered, or until the beef begins to become tender.
  • Set aside, reserving the cooking liquid.
  • Heat a wide, deep skillet over medium-high heat for about 1 minute.
  • Stir in 3 to 5 tablespoons (45 to 75 ml) of the thick coconut cream, along with the curry paste, bay leaves and shrimp paste.
  • Stir-fry for about 3 minutes, until the paste starts to brown and stick to the pan and is very fragrant.
  • If it seems dry or starts to sputter, add a little coconut milk to keep it moving.
  • Take care not to burn the paste and spices.
  • The paste should look like it’s frying, with oil separating out from the paste.
  • Stir the remaining coconut milk into the curry paste.
  • Scrape the bottom of the pan to release and deglaze anything that may be stuck.
  • Increase the heat to high and bring the sauce to a boil.
  • Allow the mixture to boil, uncovered, for 5 to 10 minutes or until the sauce reduces by about a quarter and coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the cooked beef pieces, fish sauce, tamarind concentrate and sugar.
  • Add the potato pieces and onion.
  • Let simmer, loosely covered, for about 30 minutes, or until the beef and potatoes are tender.
  • Add some of the reserved beef cooking liquid if the curry gets too thick.
  • Taste and adjust any of the seasonings (fish sauce, tamarind concentrate and sugar) if you’d like and discard the bay leaves.
  • Serve with steamed jasmine rice and garnish with the peanuts.
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Course; Beef / Curry
Cuisine; Thailand

Gaeng Phed Ped Yang

Gaeng Phed Ped Yang

Roast Duck Red Curry
This is my favoriteCantonese and Thai fusion dish. The heavy five-spiced, sweet roast duck marriesperfectly with the spicy and creamy red curry. You can also substitute thepineapple with canned lychee to make this dish fancy.
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Ingredients

  • 6 cups 1.4 L full-fat coconut milk, divided
  • 4 –6 tbsp 84–126 g red curry paste
  • 6 –8 kaffir lime leaves
  • ½ prepared Chinese roast duck cut into 10–12 pieces (see Pro Tip)
  • ½ cup 12 g Thai sweet basil leaves
  • ½ cup 60 g thinly sliced brown onion
  • 2 tsp 10 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tsp white sugar
  • ½ cup 140 g large-diced pineapple
  • 6 grape tomatoes
  • ¼ cup 37 g small-diced red bell pepper
  • ¼ cup 37 g small-diced green bell pepper
  • Cooked jasmine rice for serving

Instructions

  • In a medium saucepan, heat 3 tablespoons (45 ml) of the coconut milk over medium heat and stir in the curry paste and lime leaves.
  • Stir-fry for about 30 seconds to 1 minute until the paste starts to brown and the coconut milk starts to separate.
  • Stir the remaining coconut milk into the curry paste.
  • Increase the heat to high until you reach a full rolling boil.
  • Boil for about 10 minutes or until the liquid has reduced to about a quarter of the original amount and it coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the duck pieces, basil leaves, onion, fish sauce, tamarind concentrate and sugar.
  • Let the mixture simmer for 5 to 10 minutes, until the curry takes on the flavor of the duck and will be thick enough to coat the rice.
  • Stir in the pineapple chunks, grape tomatoes and bell peppers and cook for 2 to 3 minutes, until the bell peppers start to soften.
  • Taste, adjust any of the seasonings and serve over rice.

Notes & Wine Advice

Pro Tip:

You can easily get roast duck at your favorite local Chinese restaurant instead of trying to find a Cantonese BBQ shop.
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Course; Duck
Cuisine; Thailand