Monday, August 25, 2014

Stay-at-Home Dad Quick and Easy Thai Food Recipes

Easy and Flavorful Thai Meals Your Family Will Enjoy

 
 
healthy Thai recipes I'm very fortunate to have a life that affords me the opportunity to be a stay-at-home Dad, as I am able to raise my daughters with a zest for life and the flavors it brings. This doesn't end with play time, or reading, but translates well into the kitchen where we enjoy nights preparing dinner for Mommy when she comes home from her 9-5 job. Recently, we kicked our culinary delights into Thai food, and learned three recipes that are deliciously simple.


Quick and Easy Thai Food Recipes
 
Som Tam: Spicy Papaya Salad with Peanuts
 
Start with:
1/2 of a fresh green papaya
1/4 cup dried shrimp
1/4 cup fish sauce
1 tbsp palm sugar or brown sugar
Juice of 3 limes
4 bird's eye chillies
1/2 cup unsalted peanuts
3 Tablespoons coriander

In a bowl, blend fish sauce and lime juice. Dissolve in sugar. Mix in the chillies. Let it stand on the counter for 30 minutes or more. While waiting, grate papaya into thin strips, then toss in a bowl. Add dried shrimp and coriander, toss well. Add dressing and toss, covering everything. Toast peanuts lightly in toaster oven until fragrant crush, and sprinkle on top.

Curry Coconut Thai Soup with Tofu
 
Start With:
2 tsp green curry paste
1/2 cup diced tofu, firm and drained
2 scallions, finely sliced1/4 cup finely diced zucchini
1/4 cup finely diced red bell pepper
13 oz can coconut milk
Dash of red pepper flakes
1 tsp fish sauce
1/2 tsp brown sugar
Juice of 1/2 lime
2 Tablespoons chopped cilantro
In a saucepan heat the curry paste on medium for a minute while stirring. Toss in diced tofu and vegetables, stir well. Add remaining ingredients. As the meal begins to bubble lightly, lower to a simmer and cook for 10 more minutes.

Homemade Thai Peanut Curry
 
Start with:
1 peeled garlic clove
1 small finger of fresh ginger root, 1" peeled
1/2 yellow onion, chopped
1 13oz can coconut milk, divided
Juice of 1/2 lime
1 tsp. cumin, ground
1 tsp. coriander, ground
1/2 tsp. turmeric, ground
3 Tablespoons peanut butter
3 cups vegetable broth
1/2 cup extra firm tofu, drained and cubed
1 Green pepper, rough chopped
1 cup green beans
1 summer squash, sliced

In a blender, add garlic, ginger, onion, chili peppers and lime juice, as well as ½ of the coconut milk puree until smooth. The, pour the mix into a saucepan and add the cumin, coriander, and turmeric. Stir over a medium heat for 5 minutes, then reduce to a simmer for 5 minutes. Pour the remaining coconut milk into the blender with the peanut butter, and mix until frothy. Add to the simmering saucepan, along with tofu, green pepper, green beans, and sliced squash. When vegetables are done, serve over jasmine rice.