Posts Tagged ‘Thai’

Mango Salad

February 10, 2010

It’s catch up time. I have a ton of posts that have been sitting on the back burner and this is one of them. It’s been awful battling this stomach virus and am glad that I can finally start thinking about food again.

A few weeks ago I was craving Thai. I love Thai food, but haven’t been able to master the fine art of Thai cooking quite yet. On this particular evening, I didn’t have much time and decided to try out one of the Pad Thai kits that you can get at the grocery store. The end result wasn’t bad, but it wasn’t great either. After buying all the ingredients to make it, I figure you may as well just go support your favourite Thai restaurant and get an order for takeout. This is what I’ll be doing from now on, until I master Pad Thai cooking myself.

I can, however, successfully make a fresh Thai mango salad (at least I think I can). To be honest, it’s super simple to make. With just a few ingredients, a regular salad becomes something a little more exotic.

Mango Salad

  • 2 Semi-ripe mangos (regular mangos OR green mangos…I portion 1 mango per serving)
  • 1 bell pepper, julienned
  • A few slices of finely sliced red onion (green onion also works)
  • 1 lime, juiced
  • 1 tbsp olive oil
  • ½ tbsp rice wine vinegar (optional)
  • 3 tbsp cilantro, chopped
  • 3 tbsp chopped peanuts
  • Pinch of salt and pepper

Place everything in a bowl and toss gently. Couldn’t get any easier!

Green Curry

January 19, 2010

The week is flying by and my schedule is pretty much maxed out. I love being busy, but sometimes you just need to take a bit of time to chill out and take a break. As my yoga instructors often say…just let go of everything and breath. 

Tonight we’re going to go see Tegan and Sara (love them!), but I wanted to cook up a little something something before heading out. I made a super quick chicken green curry that I thought was pretty amazing. I can’t take full credit for it, because I did get a little help (ok…maybe a lot of help) from the Thai section in the grocery store. One day, when I have my dream kitchen, I will have every spice out there organized perfectly so that I can make everything from scratch (such as curry paste). I’m using that as my excuse, at least this time.

But honestly, I often order green curry at Thai restaurants because I love it so much, but making it tonight (with my store-bought helpers) tasted just as good…if not better. In the time that it takes you to cook rice, the dish is ready!

Chicken Green Curry

  • 1 can coconut milk (I used the reduced fat one)
  • 2-3 tbsp green curry paste (you can get this in the Thai section in the grocery store)
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 1 tbsp ginger, minced
  • 1 red bell pepper, julienned
  • 1 big handful of green beans
  • 2 chicken breasts, sliced

Start by getting your rice going (I used Jasmine tonight). Then, bring a pot of salted water to a boil and blanch the green beans. They will start turning a super bright green colour after about 4 minutes. Once they are at this stage, fill a bowl with cold ice water, drain the beans and shock them in the cold water. This will stop them from cooking and keep them bright green.

In a frying pan, heat about 1 tbsp of oil and add the garlic and ginger. As soon as you can smell them, add the chicken and cook through. Add the coconut milk, green curry paste, chicken stock, brown sugar and simmer for about 10 minutes. About 2 minutes before serving add the peppers and green beans. Et voila!

Time for me to go rock it out!