This is a delicious meal using Thai flavors. Use plenty of ginger, cilantro, and lime juice.
Timing
| :00 | CURRY | Cut onions and begin to sauté |
| :03 | NOODLES | Put rice noodles on to cook |
| :05 | CURRY | Add spices and other ingredients |
| :10 | COLESLAW | Process vegetables and make dressing |
| :16 | MANGO | Make coconut rice and slice mango |
| :23 | NOODLES | Drain noodles and add flavors |
| :25 | MANGO | Plate dessert and garnish |
| :27 | CURRY | Finish with coconut cream and garnish |
| :29 | COLESLAW | Mix with dressing and garnish |
| :30 | FINISH | Serve and enjoy! |
Thai Red Curry with Chickpeas
It is so easy to make a Thai curry just by adding some great Thai flavors. Serve over rice noodles.
MAKES 6 1-CUP SERVINGS
Step 1—Sauté Onion
1 onion, diced
1 tablespoon oil
2 cloves garlic, crushed
2 tablespoons ginger puree
2 tablespoons lemongrass puree
In a large frying pan, sauté onion, oil, garlic, ginger, and lemongrass for around 5 minutes or until soft.
Step 2—Add Ingredients
2 teaspoons ground coriander
2 teaspoons Thai red curry paste
2 tablespoons water
2 tablespoons liquid honey
1 teaspoon salt
½ green bell pepper (capsicum)
½ red bell pepper (capsicum)
14-oz. (400 g.) can crushed tomatoes
2 14-oz. (400 g.) cans chickpeas (garbanzo beans)
Stir in the ground coriander for around 30 seconds to activate the flavors.
In a cup, mix the red curry paste with water, and then add to the pan.
Add the honey and salt.
Finely slice bell peppers and add to pan.
Add the tomatoes and chickpeas and cook for around 5 minutes until bubbling.
Step 3—Finish & Garnish
6 fl. oz. (200 ml.) coconut milk
garnish: cilantro (fresh coriander)
Add the coconut milk and stir in gently for a couple of minutes until heated.
Garnish with chopped cilantro.
Thai Ginger Coleslaw
An amazingly tasty coleslaw!
MAKES 6 1-CUP SERVINGS
3 cups red cabbage, thinly sliced
2 cups white cabbage, thinly sliced
2 cups carrots, grated
2 tablespoons black sesame seeds
½ cup roughly chopped cilantro (fresh coriander)
½ cup Thai Dressing (see below)
garnish: cilantro (fresh coriander)
Make the Thai Dressing in the bottom of your serving bowl.
Using a food processor, grate the carrots and slice the cabbage.
Put all the ingredients into the serving bowl and toss with your hands to mix the dressing through.
Garnish with chopped cilantro.
Thai Dressing
This dressing is so full of flavor!
MAKES ½ CUP
2 tablespoons lemongrass puree
1 tablespoon ginger puree
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon liquid honey
½ teaspoon chili puree
½ teaspoon salt
2 tablespoons sesame oil
Mix with a spoon.
Rice Noodles with Cilantro & Lime Juice
A great way to add some flavor to rice noodles.
MAKES 4 1-CUP SERVINGS
200g. (6 oz.) rice noodles
5 cups boiling water
1 cup chopped cilantro (fresh coriander)
1 tablespoon oil
½ teaspoon salt
1 tablespoon lime juice
garnish: lime wedges
garnish: cilantro (fresh coriander)
Put noodles in a bowl or pot.
Cover with boiling water and put a plate or lid on top.
Let cook for 5–12 minutes (every noodle is different) or until soft.
Drain in a colander and put noodles back into the bowl or pot.
Mix in remaining ingredients.
Plate and garnish with lime wedges and chopped cilantro
My favorite dessert when in Thailand!
MAKES 4 SERVINGS
2 cups cooked medium grain brown rice
6 fl. oz. (165 ml.) coconut milk
2 tablespoons liquid honey
2 tablespoons lime juice
1 large mango
garnish: 1 tablespoon toasted sesame seeds
garnish: 1 lime cut into wedges
Combine the rice and coconut milk in a medium frying pan and simmer for around 5 minutes or until it thickens.
Stir in the honey and lime juice.
Cut two large cheeks from either side of the mango pit. Cut off the skin and cut into smaller slices.
Plate the rice and fan the mango out on top.
Garnish with a sprinkle of the toasted sesame seeds and some lime wedges.
