Pad Krapow (Thai Basil Beef)

 My friend, Sindy, grows Thai basil and frequently shares her bounty with us. I love tearing into the leaves and smelling the fragrance. I made this tonight and Chay had seconds so its a keeper.

Sauce

1 T Dark Soy Sauce

1 T Lite Soy Sauce

2 T fish sauce

2 T brown sugar

1 T oyster sauce

1 T lime juice

1/2 t each of ground coriander, ground ginger, pepper

1 t Sambal Oelek

1 t toasted sesame oil

1 t cornstarch

Stir Fry

1 T vegetable oil

1 lb ground beef

6 cloves garlic, minced

1-2 jalapenos or serrano chili peppers or fresno chili pepper (Kenny and Chay aren't spicy food fans!)

1/2 sweet onion, thinly sliced

1 small red bell pepper, sliced

1 cup Thai basil leaves (no stems)

1. Whisk together Sauce ingredients in a bowl and set aside.

2. Heat vegetable oil in a wok or large cast iron skillet over medium-high heat. (I used the cast iron skillet tonight because the wok died a few weeks ago. It worked great!)

3. Once the oil is hot, add the ground beef. Break up into large pieces and flatten against the pan. Cook undisturbed for about a 1 minute to sear. Flip meat and press flat against the pan and cook for another minute. Crumble meat into smaller pieces while continue to cook. Drain excess grease.

4. Stir in the onion, bell pepper, chilies and garlic and stir fry for 2 minutes.

5. Stir sauce to recombine and add to the skillet. Stir fry for another 2 minutes.

6. Add the basil and cook until meat is horoughly cooked and onions are slightly tender. 

7. Serve over rice and garnish with additional peppers or lime (optional).

Thai Cucumber Salad

Dressing
1/3 cup rice vinegar
2 T sugar
1/2 tsp toasted sesame oil
1/4 red pepper flakes
Salt to taste

Salad (any veggies you want)
1 large cucumbers
Red onion
Shredded carrots
Jalapeño

1. Combine the dressing ingredients in a small bowl

2.  Peel and slice/chop veggies. Mix in a big bowl with the dressing. Refrigerate for at least 30 minutes and serve cold.

Thai Style Pork

2 lbs boneless pork loin, cut into four pieces

1 - 2 red bell peppers, julienned

1/4 cup teriyaki sauce

2 T rice vinegar or white wine vinegar

1 t crushed red pepper or one chopped jalapeño 

2 garlic cloves, minced

1/4 cup peanut butter

1/2 cup chopped green onions

Chopped roasted peanuts

Lime wedges

1. Place pork through garlic in slow cooker. Cook on high for one hour; reduce heat to low and cook for six hours. Remove pork and shred/chop. Add peanut butter and shredded pork.

2. Serve over jasmine rice with onions, peanuts and lime juice.

Cilantro Lime Coconut Milk Rice

Serve with any Thai meal and you can't go wrong.

1 cup jasmine rice, rinsed
3/4 cup coconut milk
1 cup water
1 Lime, zested
1 t fresh lime juice
4 t fresh cilantro, chopped
Salt and pepper

1. Rinse rice to reduce sticking.

2. In a small pot, mix rice, coconut milk, water, and pinch of salt. Bring to a simmer then cook partially covered on medium low heat until liquid is absorbed. Around 10-12 minutes.

3. Remove pan from heat and fluff. Stir in lime zest, lime juice and cilantro.

Gai Pad Krapow aka Thai Salmon with Red Chili and Basil

The sauce is traditionally served in Thailand as a stir fry with chicken or pork. Found this on Pinterest which is a fusion of sauce and salmon.

1 T peanut oil
1.75 lb salmon
1-2 red chilis, seeds removed, sliced thin
4 cloves garlic, sliced
3 T soy sauce
6 T oyster sauce
3 T fish sauce
3 t brown sugar
3/4 cup basil, sliced

1. Preheat oven to 395 degrees

2. Combine soy sauce, oyster sauce, fish sauce, and brown sugar. Whisk to combine. Set aside.

3. Heat peanut oil over medium heat and add sliced garlic and red chilis. Cook for one minute.

4. Pour sauce over garlic and chilis and cook for 1-2 minutes. Add basil and cook additional one minute.

5. Place salmon skin side down in baking dish. Lightly salt and pepper.

6. Pour sauce mixture over salmon and place in oven. Bake for 7 minutes. Baste with sauce on sides of pan. Cook for additional 7 minutes.

Serve with Cilantro Lime Coconut Rice

Thai Chicken Tacos with Peanut Sauce

Marinade:

Chicken

1/4 cup fresh lime juice

1/4 cup soy sauce

3 T brown sugar

2 T vegetable oil

1 T fish sauce

1 T sriracha

4 cloves garlic, minced

1 T minced ginger

Cilantro

Chopped green onions

Peanut sauce:

1/3 cup creamy peanut butter

2 T brown sugar

1 T fresh lime juice

1 T soy sauce

1 clove garlic, minced

2 t peeled and minced ginger

1 t sriracha 

2 T hot water

For serving: 

Warmed tortillas, shredded carrots, diced bell peppers, chopped roasted peanuts, chopped green onions, cilantro

Directions:

For marinade: pound chicken to thin it out. Whisk together marinade ingredients and place in bag with chicken. Refrigerate for two hours or overnight.

For peanut sauce: whisk together all ingredients together.

To cook chicken: grill chicken over medium high heat, about 5 minutes per side. Let cool and chop into bite size pieces.

Thai Chicken Fettuccine

I didn't make this one up but not sure how to link to the original recipe. I found it at a farmer's market on Amelia Island, FL. It rocked, so whoever created it, props! I used fresh Roasted Red Pepper Papperelle, but any kind of pasta will work.

Thai Chicken Fettuccine

Cooked fettucine
1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice (I used freshly squeezed)
2 tablespoons honey
1 teaspoon soy sauce
3/4 pound boneless chicken breasts, seasoned with salt and pepper and sliced into strips
1 tablespoon vegetable oil
1 sweet red pepper, julienned
1/4 cup chopped fresh cilantro

1. For sauce, combine salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave for 1 minute.

2. Cook fettucine. Duh.

3. Season chicken with salt and pepper and cook in skillet over medium heat for 4-5 minutes. Add red pepper and cook until crisp-tender.

4. Plate fettucine and top with chicken/pepper mixture and sauce. Sprinkle with cilantro.

Thai Chicken with Green Beans and Basil

I'm uploading all of my recipes from my paper recipe box. This one is adapted from a Food & Wine recipe that I'm too lazy to retype...

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

We love Thai food and haven't yet found a favorite spot here in Florida. I have found a decent noodle recipe that serves our purposes until we do find that new Thai joint that rocks our world. We like to serve this with some chicken thigh pieces marinated in some soy sauce, ginger, and a little sesame oil grilled on skewers.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
2 tablespoons hot chili oil (We like it extra hot, but you can always use less)
1 1/2 teaspoons salt
1 lb. Chinese egg noodles or angel hair pasta
12 green onions, thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

(1) Heat peanut oil in small skillet over medium heat. Add ginger and garlic, saute 1 minute. Transfer to large bowl.

(2) Add next 6 ingredients (sesame oil through salt) to large bowl with ginger and garlic. Whisk to blend.

(3) Cook noodles according to directions. Drain thoroughly and transfer to bowl with the sauce. Add sliced green onion and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Recipe credit: Bon Appetit, July 2007, page 70.