At Food Explorer we do so much cooking that we usually have leftovers and we hate letting them go to waste. Luckily, we are of the opinion that anything can be breakfast if you put an egg on it, so we put this notion to good use. Here we’ve got some leftover pork and Thai basil stir fry that we’ve fried up with cooked jasmine rice and folded into a fluffy omelet. We’ve also got a tasty but not quite authentic Chok or rice porridge – The Thai version of congee. A runny egg, some crisped up Thai sausage and some scallions make it complete. Sauces are key, and we picked up some authentic Thai sriracha as well as fish sauce and thin soy.
Thai week, as you can see from all of our posts so far, is great for making fast, kid-friendly dinners, because it’s just so easy to adjust the recipes to fit our families.
Here we are trying to pretend that we are at a Thai restaurant, making curry with a side of rice. Since we don’t live within walking distance of any amazing Thai places at the moment, we brought the dining experience home, which is part of what Food Exploring is all about!
I have a confession to make: I love fish dumplings, fish cakes, fish sausage, you name it, and luckily for me, they’re all available at my local supermarket, so making this light, spicy curry was a cinch.
Crispy, deep fried strips of ginger sound good right? Topped with chunks of chicken thigh in a sweet sauce and coated in sesame seeds, this is a quick and easy recipe that feels exotic and familiar at the same time. We served it with garlicky, sauteed chinese brocolli and jasmine rice.
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Pad Horapa is the general term for a Thai stir fry that can have any combination of protein and vegetable, but the common element is Thai basil. We used ground pork, shallots, and diced green beans as the main ingredients. Shrimp paste and fish sauce brought the funk and a big squeeze of lime juice and a handful of fresh Thai basil brightened it up. Traditionally, rice and a fried egg, yolk still runny, complete the dish.
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This noodle curry dish hails from the North Eastern (Issan) region and is inspired by a recipe on Appon’s Thai Food blog. Although red curry is traditionally spicy, we were making lunch for the kids, who love curry but can’t tolerate extreme spice. The other main ingredients — chicken (we substituted shrimp), rice noodles, green beans and cucumbers–are naturally kid-friendly. So we used 1 tablespoon of red curry paste with the other sauce ingredients and the result was a complex but not too hot curry flavor. The combination of the warm, earthy sauce and the crunchy greens and herbs was perfect for the first warm(ish) day of March. We added some Thai sriracha at the end for the grown-ups.
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