The Best Mango Salad Ever.

Tags

easy salads, mango, Mango salad, summer salads, thai food

The traditional Thai mango salad is sweet and spicy, filled with fried onions, crunchy peanuts and tons of herbs.  

 If I am going to be honest, I didn’t really use much of a recipe for this, the one thing to remember is you need balance. Sweet, salty, sour and spice all needs to be balanced I n Asian cuisine.

This salad comes together really quickly and it is delicious to eat over the course of a few days. Today for lunch I paired it will a banh mi (probably the most delicious sandwich ever made). I promise to blog about that one soon!

Thai mango salad

• 2 large ripe mangos (peeled and sliced thin)
• 1/2 red onion, thinly sliced
• 1 pepper red or yellow thinly sliced
• 1/2 grated carrot 
• 1/2 cup of cilantro chopped
• 1/4 cup of Thai basil leaves
• 1 Thai bird red chili – sliced super finely. (Don’t touch your eyes after doing this, or any body part for that matter)
• 2 tbls chopped salted peanuts
• 2 tbls of fried onions
• 3 tbls rice vinegar
• 1 tbls granulated white sugar
• 1/2 tbls fish sauce
• Pinch of salt

You can use a food processor to cut of veggies but I just slice them with a knife. 

Cut up all the fruit and veggies and put them in a bowl. Add the vinegar, sugar, fish sauce and salt. Toss. Add the herbs and toss again. Just before serving sprinkle in the peanuts and fried onions and Thai bird chili. Use caution! These babies are very very hot! 

Devour. It is the perfect dish to serve along with grilled BBQ meats, shrimp, classic Thai or Vietnamse foods. 

  
Enjoy! 

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Easy Peasy Thai Food in under 15 minutes!

Tags

food in 15 minutes, Larb, pork, pork larb, thai cuisine, thai food

First of all sorry for my delay between my blog posts. Life was just too busy and then we moved… And I am finally getting my life back. 🙂 

Thai food isn’t hard to make, it is all about the balance between salt, sweet, sour and savoury. Today’s recipe is pork larb. It takes 15 mins to make and is super delish!

INGREDIENTS

1. 1 tablespoon vegetable oil
2. 4 large garlic cloves, finely minced
3. 1 tablespoon plus 1 teaspoon sugar
4. 1 pound ground pork
5. 1 tablespoons plus 1 teaspoon Asian fish sauce
6. Salt
7. Freshly ground pepper
8. 2 tablespoons fresh lime juice
9. 3 Thai chiles, very thinly sliced with seeds (I used dried Thai chiles)
10. 1/2 red onion, thinly sliced
11. 1/4 cup sliced peppers
12. 1/2 cup torn Thai basil leaves
13. 1/2 cup torn cilantro leaves
14. In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the ground pork and 1/2 the onions and cook over moderately high heat, breaking up the meat finely, until no pink remains, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
15. In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
16. Reheat the pork. Remove from the heat and stir in the rest of the onion, basil, cilantro and sauce and the remaining chile. Transfer to a bowl and serve with rice or in lettuce cups. 

Enjoy!  

               

Simple and delicious Thai chicken coconut soup

Tags

easy soups, soup recipes, thai food, winter soups

Such a simple soup to make that gets better and better after you make it. Full of aromatics and a bit of spice it is perfect for our Canadian winters.

99% of the ingredients you can get at a regular grocery store but some you may need to visit an Asian market. If you can’t find an Asian market just omit it.

Ingredients

1. 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
2. 8 cloves garlic
3. 1 – 4 inch piece fresh ginger root sliced
4. 8 to 9 cups chicken broth (homemade or store bought)
5. 2 chicken breasts cooked and shredded
6. 4 Kafir lime leaves julienned
7. 2 cups of fresh white mushrooms, thinly sliced (lightly sauté in oil)
8. 1 1/2 tbs red curry paste
9. 3 tablespoons fish sauce
10. 2 limes – one juiced and one sliced for serving
11. 1 can of coconut cream and 1 can of coconut milk (not light)
12. 1 cup of cilantro
13. 1 red onion finely sliced
14. Jalapeño pepper sliced into rings
15. Vermicelli 2 bundles (optional)

Directions

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30-45 minutes.
Strain broth to remove aromatics.

Into broth stir in red curry paste, fish sauce, and lime juice until combined. Add kafir lime leaves, coconut milk; return to a simmer and cook on low for 15 to 20 minutes. At this point you can cool the soup and keep it in your fridge for a day or two to let the flavors develop even more or add the chicken.

Add shredded chicken, mushrooms, jalapeño, and onion to the soup and cook for 5-10 mins. If you want to add the vermicelli, add it now. It takes minutes to cook. When ready to serve add cilantro. Serve with lime wedges and for extra heat more jalapeño.

Enjoy! You will love it! www.monicaskitchen.com