I am not sure how authentic the meatball recipe is–the flavors are spot on, even though I came up with this on my own. Somehow I doubt they would use bread in a meatball, but it tastes like something you would get in Thailand. The green curry is authentic.
If you want to explore some other Thai coconut milk curries click:
Thai Red Curry แกงเผ็ด
Massaman Thai Curry with Beef Shortribs แกงมัสมั่นเนื้อซี่โครงสั้น
For the meatballs:
- 2-2.5 pounds of ground chicken or ground pork or a mixture of the two
- 2 stalks spring onion, the green part very thinly sliced, the white part finely chopped
- 1.5 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper
- 1 teaspoon ground coriander seed
- 3 slices of fresh white bread, crusts removed and finely chopped
- 1 tablespoon brown sugar
- 2 cloves of garlic, grated
- 4 Thai chilies, finely chopped (the small, really hot ones. This is optional)
- 1 teaspoon ginger, freshly grated
- 1 egg, beaten
For the curry sauce:
- 4 oz green curry paste (I like Maesri or Mae Ploy brands the best)
- 1 can of coconut milk (14 oz)
- 6-10 kaffir lime leaves
- 1 handful of Thai basil or 2 teaspoons of dried, regular basil.
- 1-2 tablespoons brown sugar (can use white, or palm sugar)
- 1 teaspoon vinegar or lime juice
- Fish sauce to taste
This really is two recipes: One for Asian meatballs; and one for green curry. The green curry won’t be a proper one, however, as I am not going to use any vegetables but I will give you instructions at the end on how to make a proper green curry. This particular dish is put together as a party food. After you’ve baked, fried or boiled the meatballs and rendered the curry, put both into a slow cooker to finish cooking and keep warm. I started writing this on New Year’s Eve 2012 to take to a party. They were a big hit.
Posted in Chicken, Main Dish, Pork, Side Dish, Thai
Tagged asian meatballs, chicken balls, chicken meatballs, crockpot, fish sauce, green curry, kaffir lime, kaffir lime leaf, pork balls, pork meatballs, slow-cooker, Thai food, Thai meatballs, Thailand
This might seems like a strange soup. It seemed strange to me the first time I had it myself. I had recently moved to Bangkok and was with a friend at Sizzler (yeah, they have Sizzler’s over there) and there was what I though was clam chowder but the sign said “Cream Tuna Soup”. Eeeeewwww. How can that be good? I tried it anyway and was glad I did. A year or two later, my girlfriend at the time asked if I could make it. All these ingredients were readily available to me in Thailand. It’s almost shamefully quick and simple to make, but it’s really good–the girlfriend said it was better than the restaurant’s. Here’s the Thailand Sizzler inspired result.
- 1 can cream of chicken condensed soup
- 1 can or two packets of tuna (roughly 5 oz. Drain the canned variety) or one can of clams (save the clam juice)
- Beer, about 5 ounces (do not substitute with non-alcoholic beer–more on that below. You can substitute with about 2 ounces of white wine)
- 2 slices of Kraft Singles or Velveeta slices or something similar. Don’t use cheddar cheese unless you know how to process it before adding to the soup or you might end up with a glumpy mess.
- 1 teaspoon parsley (or more to taste)
- 1 teaspoon sugar
- Water or Milk
This is the second of what will be four coconut milk-based Thai curry recipes I will post. In the States, red curry is the most popular. (my recipe is here) I was surprised to find out on my first visit to Thailand that red curry was actually fairly rare to come across. Green curry is the Thai people’s favorite and can be found at almost every Thai food restaurant in the country. (My Green Curry (sort of) recipe is be found by clicking this sentence.) What I think must be the second most popular coconut milk curry in Thailand is panang–but that’s another post.
“Gaeng masamun” (“gaeng” can mean “curry” or “soup”) comes from the South of Thailand. I first had this at the best indoor restaurant within walking distance of my first apartment in Bangkok. I probably went to this place twice a week for close to a year. Even if it was just two of us, we’d order three dishes and one would always be a coconut milk curry–either massamun or panang–and this place had what I new believe to be the best of both of those in Bangkok. I was not prepared when I moved some 7 miles away that I would never find another truly great masamun curry in the city. Worse than that, it was hard to find it at all, and when you did find it, it would range from “edible” to “wrap it up tight and throw it in the trash because even the stray dogs shouldn’t eat this”.
Then I went to Phuket–in the south of Thailand. Can’t swing a dead cat in Phuket without hitting a good masaman. Down there it’s as ubiquitous as green curry is in Central Thailand. Even the Thai Airways restaurant in the airport in Phuket has incredible gang masaman. What’s also interesting is the variations from the different cooks is wider than for green or red curry. I am going to lay out what I think is the basic recipe. I’ll give you some possible additions, but if you’ve never made this or eaten this before, I recommend sticking closely to the recipe. It’s fairly authentic and better than any restaurant in Bangkok save one. 😉
- 1.5-2 pounds bone-in or bone-out beef short ribs (or stewing beef or chuck roast or 4 chicken thighs)
- 4 oz (110 grams) masaman curry paste (I used “Maesri” brand here, it was one of their little cans)
- 1 can of coconut milk (13-14 oz size)
- 3 medium sized potatoes, pealed and cut into chunks. (Yukon gold works the best, but any other waxy potato like the red ones in the picture work as well)
- 1/2 cup of unsalted, roasted peanuts. If you have the salted ones, put them in hot tap water and let them sit for 10 minutes to wash off as much salt as you can.
- 1/2 sweet onion, cut into 1 inch pieces
- 2 cloves of garlic, smashed and chopped
- 4-6 Finger chilies, sliced on the bias (very optional)
- 1 tablespoon brown or palm sugar (maybe more)
- 1 teaspoon lime juice or vinegar
- 1 teaspoon fish sauce
- Thai basil (optional)
Posted in Beef, Chicken, Main Dish, Thai
Tagged beef, coconut milk, curry, curry paste, masaman, masamun, massamun, phuket, short ribs, southern thailand, spicy, thai curry, Thai food
I learn to make this one from a Thai in Thailand many years ago. This burger recipe is the result of my Scottish mate Alan’s wife, Bom, trying to make a “burger” for her Western husband. It doesn’t taste western at all 🙂 but it’s awesome. She called it “A-hahn farang” (อาหารฝรั่ง or “white people food”) but I call bullshit–this is Thai food! I did have her teach me how to make them and now I’ve made them on three continents–New Zealand counts as another continent, right?
- 1 pound of lean pork (not tenderloin) or chicken breast
- 1 teaspoon Golden Mountain Seasoning Sauce (or Maggie)
- 1/2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon black pepper
- cornstarch (optional)
- oil for frying
- chopped onion
- bread–can be white bread, a hamburger bun or sandwich thins. Wheat and multi-grain breads with nuts and twigs does not work as well.
I am really not that into “fusion cuisine”. I’m not really against it, but I rarely experiment with cooking fusion stuff. In fact, if I am cooking the cuisine of another culture, I do my best to be as authentic as possible. This crazy combo was an accident. I had made Daeji Bulgogi a few days before (I try for a 48-72 hour marinade if I can. 24 minimum) and wanted to eat it for dinner. Only one problem–rice. I didn’t have any microwave rice on hand. I also didn’t have 2 hours to soak my rice to make it Korean style–and I was even too lazy to make jasmine rice. I did have soft corn taco shells. So I tried it and it was pretty darn good, so the next time I made it, I wrote it up.
- 1/2 pound or so Daeji Bulgogi, click for that recipe
- 1/2 onion (red or sweet), make 1/2 inch slices, then quarter
- 1-2 jalapenos, sliced
- 1/2 zucchini, sliced the same thickness as the jalapenos
- 1 tablespoon Korean red pepper paste (gochujang) mixed with 1 tablespoon of water
- 1 teaspoon sugar
This is a quick version of refried beans that should take about 30-45 minutes. If you want to make them totally from scratch, here’s my recipe–but be warned, it takes 3-4 hours.
- 1 can refried beans
- 1 jalapeno chili pepper, seeded and finely chopped (or 1/4 bell pepper, finely chopped)
- 1/2 small onion, finely chopped
- 1-2 cloves of garlic, finely chopped
- 1/2 tomato, chopped
- 1-2 teaspoons of chili seasoning mix
- 1/4 teaspoon oregano
- 1/4 teaspoon of ground cayenne or pinch of red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup red wine or 1 tablespoon of bourbon or 1/4 cup white wine