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Tag Archives: Thai

Thai Beef Salad

22 Wednesday Aug 2018

Posted by Fabric of Madness in Beef, Dinner, Salads, Uncategorized, Vegetables

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Tags

asian, Beef, Chilli, Salads, Sprouts, Thai, vegetables

it isn’t very often Mr MWCED or myself eat red meat.  Indeed it’s a rare occasion – and quite honestly I don’t think I have bought a piece of beef for many years (apart from the odd steak when lovely son comes home – just for him).  So interestingly it happened that we were both hankering for some red meat but not a lot of it,  and this salad seemed the perfect solution.

You could use a less expensive piece of steak, in which case I would marinate it overnight.  I wasn’t that organised and the meat was marinating for only a couple of hours.  I cooked the steak in the frying pan and once it was reasonably browned I then spooned some of the marinade over it until it was done.  The marinade caramelises and makes the outer part of the steak very tasty.

IMG_2260

Steak

  • 1 ½-inch piece ginger, peeled, finely chopped, or 1 tablespoon pre-minced ginger
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder, garlic granules, or freshly chopped garlic
  • ¼ cup olive oil
  • 1 tablespoon toasted sesame oil
  • 500g fillet steak (expensive, but absolutely the best for this dish – and you don’t really need a lot, if there are just 2 of you, you could use a bit less steak)
  • salt

Dressing

  • ¼ cup fresh lime juice
  • ¼ cup hot chilli paste (you could also use freshly chopped chilli)
  • ¼ cup peanut oil
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 garlic clove, finely chopped
  • Salt (optional)

Salad

  • Salad greens, enough for 2 (I used a mix of cos and curly lettuce from the garden)
  • 1 x carrot, grated
  • 2 spring onions, chopped
  • 1 red pepper, diced
  • ½ cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup sprouts (we had some fresh mung bean sprouts on the windowsill, so in they went)
  • ½ cup chopped coriander
  • ½ cup torn basil leaves
  • ¼ cup torn mint leaves
  • ¼ cup finely chopped salted, roasted peanuts, plus more for serving
  • Lime wedges (for serving)

Preparation

  • Whisk ginger, soy sauce, sugar, lime juice, fish sauce, pepper, and garlic in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to glass bowl and add steaks. If you can, chill at least 6 hours and up to 12 hours, but you can still do this with an hour or two of marinating.  (As noted above, tougher cuts of meat will do better with longer marinating).
  • Prepare a grill for medium-high heat. Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over, and finished to your preference (i.e. medium rare, medium). Instead of grilling you could also cook quickly in a frying pan.  Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Dressing

  • Whisk lime juice, chilli paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Combine salad ingredients.   Pour 2/3 dressing over them, then add steak and peanuts and pour over rest of dressing.  Alternatively, you can keep some dressing to have on the side.   Garnish with extra coriander and mint.

 

This could also be served with noodles or rice.  Though it was excellent without and plenty for 2 of us.

 

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Thai Red Curry

01 Sunday Jul 2018

Posted by Fabric of Madness in chicken, Dinner, Rice, Uncategorized, Vegetables

≈ 2 Comments

Tags

chicken, curry, Dinner, Thai, vegetables, winter

It was a chilly night, there was rugby to watch, and I wanted something warming but not too fiddly to cook.   Another one dish wonder – just add whatever vegetables you want to this mixture.   I like to put the veges all in together – makes for a faster meal and less to wash up later!    So in essence you can add, subtract, multiply the suggested vegetables below – for me it is usually ruled by what is available in the pantry and fridge.       Instead of using sriracha to taste, you could add chopped chillies into the mix – up to you how much fire you want!

IMG_2165

Probably not quite one dish as we also had rice,  but if you have a rice cooker then it is quick and easy.  Bung the rice into the cooker, add water (and any other additions you might like) and 20 minutes later you’re ready to go.

IMG_2166

Thai Red Curry Chicken

Ingredients:

  • 1-1/2 tablespoons olive oil
  • 6 – 8 chicken thighs, skinned, bone-in
  • 1/2 large onion, chopped (I used a red onion as it what the magic fridge was storing)
  • 2 tablespoons red curry paste (I had Rendang curry paste, which worked fine)
  • 1 red  pepper, chopped
  • 1 orange pepper, chopped
  • 1 small zucchini, sliced
  • 1 medium carrot, diced
  • handful of green beans chopped
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves, finely chopped (or minced)
  • 1 400ml can coconut milk
  • 1 tablespoon cornflour
  • 1 tablespoon Sweet Chili Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1tablespoon brown sugar
  • 1 tablespoon chopped fresh coriander
  • 1/2t easpoon salt
  • ¼ teaspoon pepper
  • sriracha to taste (optional)

Garnish

  • lime zest to taste
  • fresh basil
  • fresh coriander
  • fresh lime juice
  • IMG_2168
Instructions

  1. Heat oil over medium high heat in large pan. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add vegetables, ginger and garlic and saute 1 minute.
  2. Add half of the coconut milk. and add to pan along with all remaining ingredients (except garnishes).
  3. Bring to boil, then reduce to a simmer for approximately 30-45 minutes, or until chicken is just starting to fall from the bone.
  4. Mix remaining coconut milk with 1 tablespoon cornflour and stir into pan to thicken sauce.  (You could add this earlier to the pan if the curry needs a bit more liquid)
  5. Simmer for another 10 minutes or so.
  6. Garnish with additional optional fresh basil, coriander, lime zest, lime juice and Sriracha to taste. Serve with rice.

IMG_2170

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