Cooking Thai for Pregnant Sue

Sue, my sister, is SUPER pregnant. Truly, Sue looks about 14 months. She also is extremely picky when it comes to our Consecrated Kitchen, and is always generous to give cooking suggestions.

Last night she needed some spice, which could only me one thing, THAI!

I have to admit, I can make an awesome Red Curry. Only one problem, I don’t have a written recipe. About eight years ago, I tried my first Red Curry and LOVED it. About a week later, I found myself at the Southeast Asian Market following the cute cashier who walked me around the store plopping ingredients into my basket. In an extremely thick accent she explained “add a little fish sauce, and a little paste until it is spicy, then and add your vegetables.”

So I finally wrote down, or tried to write, what exactly I do. When I cook Red Curry it is usually for about 14 people (because I make enough to last the weekend), so these measurements may be a little off.  Please let me know if this recipe works. This recipe is great with a long grain, white rice sprinkled with a bit of rice vinegar. I also added a quick description of making a lot of wontons fast. Enjoy!

RED CURRY

CURRY SAUCE INGREDIENTS

• ½ tbsp oil  
• 4 garlic cloves
• 3-4 tbsp Red Curry Paste (depending on your spice level)
• 2 cans coconut milk
• ¾  cup peanuts 
• 4 palm sugar discs (This may be a little too much so try 2 discs and then add the remaining two after tasting)
• 1 ½ tsp fish sauce
• 2 Big limes (I prefer fresh lime, but I always seem to forget it so I have lime juice as a backup)
• 3 tbsp soy sauce
• 1 tsp salt
• 1 tbsp white sugar

*Best place to buy cheap ingredients is the Southeast Asian Market on 900 South and about 200 South. These are my favorites...

Coconut milk I like

Curry Paste I like

Fish Sauce I l

VEGGIES & MEATS

(Really you can add anything veggie or meat that sounds good, below is what I usually add)

• 3 Golden Yukon potatoes
• 1 large yellow onion
• 1-2 bell pepper
• 2 cups mini carrots 
• Handful of frozen peas
• 2 chicken breasts (cook prior to recipe, simple saute and season with salt & pepper)

*Chop onions, potatoes, peppers and chicken in to bit size pieces prior to creating the Curry

 

DIRECTIONS

1. Heat oil in large saucepan over medium-high heat 
2. Add garlic and saute
3. Add curry paste to pan and heat for 1 minute
4. Next add coconut milk, peanuts, palm sugar, fish sauce, soy sauce, salt and white sugar to pan and bring to boil.
5. Continue to boil for 5 minutes or until sauce begins to thicken and peanuts begin to turn soft (this is a good time to taste the sauce to see if the spice is right)
6. Begin to add your veggies in this order
7. Potatoes-Cook for 3 minutes then add next
8. Carrots-Cook for 4 minutes then add next
9. Precooked chicken- Cook for 4 minutes then add next
10. Onions- Cook for 3 minutes then add next
11. Peppers and peas- cook until veggies are tender but not soggy

CREAM CHEESE WONTONS

INGREDIENTS

• Cold Cream Cheese
• Wonton Skins
• Peanut oil, or veggie oil
• My favorite dipping sauce Mae Ploy Sweet Chili Sauce (super cheap at the Asian market) 

DIRECTIONS

• Heat a wok with enough peanut or veggie oil that could cover a wonton over medium heat
• Meanwhile, cut cream cheese into even cubes
• Spread 12 wonton skins over a cookie sheet and add a cube of cream cheese to the center
• Using a sauce mop or fingers, moisten all wonton skins on tray with water
• Pull all wonton corners to the center and pinch closed, sealing all edges
• Immerse wontons in heated oil 
• Wontons will float to the top when completed or remove when lightly golden brown
• Place completed wontons on plate with a paper towel to absorb excess oil
• Enjoy with Mae Ploy Sweet Chili Sauce