Thai Recipes

I'd hardly call these authentic.

But since moving out to the country, I have been able to master making my own pizza (much healthier versions), my Mexican is decent.  But I still crave Thai and up until now I have had the hardest time creating good Thai flavor.

To run into town to pick it up is just plain silly- it takes an eternity and is cold by the time I get it home.

And dragging the whole fan-damily into town for dinner isn't an option.

Soooo.

I'm sharing my recipes that I turn to for a decent Thai flavor.

Enjoy!

Thai Barbecued Pork

Serves 4/30 Minutes

From November 2011 Sunset Mag

From a woman in Olympia!  Karen Fukui

 

1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks

1 Tbsp sugar

2 Tbsp reduced-sodium soy sauce (I use Kikoman Tamari)

1 Tbsp fish sauce (I bought lucky brand at the Asian store)

1 quarter sized slice fresh ginger

1/4 tsp pepper

a few cilantro sprigs plus more for garnish

1 Tbsp Thai red curry paste

2 cloves garlic

2 Tbsp canola oil

1 lb port tenderloin, cut into 1/2 inch slices (I used the pork roasts from Costco and sliced it while it was still firm when defrosting)

 

1. Heat grill to high (450 to 550 degrees).  In a food processor, pulse all ingredients except pork into a paste, adding a bit of water if needed.  (I did).  In a medium bowl (I used Ziploc baggie) mix pork with paste.  Let sit 15 minutes (I did overnight).

2. Grill pork turning once, until browned, about 6 minutes total.  Serve with rice, vegetables, and cilantro leaves.

 

I put over Asian salad for lunch.  Would be yummy with lime cilantro rice like from that yummy Mexican place at the mall (it's late and my mind is gone).  Also, I used my Cuisinart grill/panini press set between hot and sear.

 

And this delightful dish from my friend Robin.

 

And peanut sauce from a blog I can't talk enough about  http://cookwithwhatyouhave.com/tag/peanut-sauce/ (she was a sorority sister and had the coolest ever Watson Fellowship).

Buon Appetito