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Thai Meat Dishes

  • Thai / Asian Ingredients Substitute List



    • Green Curry with Pork
    (Gaeng Keow Waan Muu)

    Ingredients

    • Peanut oil
    • 1/4 cup Shallots chopped fine
    • 1 tbsp Garlic chopped fine
    • 1 tbsp Galangal chopped fine
    • 1 tbsp Lemon Grass chopped fine
    • 1/4 cup Coriander leaves chop fine
    • 1-1/2 lb Pork cut into 1" cubes
    • 1-1/2 cup Coconut milk

    • 2 tbsp Curry paste (Thai Green)
    • 1 tbsp Lime zest
    • 1 tbsp Lime leaves shredded
    • 2 tbsp Thai basil shredded
    • Fish sauce to taste
    • 1 tsp Chili paste (green)
    • 2 cups Peas

    Directions

    First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.

    Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture.

    Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender.

    Add peas, simmer 5 minutes until tender.

    Yield - 4 cups


    Masaman Curry with Beef
    (Gaeng Masaman Nua)

    Ingredients

    • Peanut oil
    • 1 tbsp Garlic chopped fine
    • 1 tbsp Galangal chopped fine
    • 1 tbsp Lemon grass chopped fine
    • 1 tbsp Thai basil chopped
    • 1-1/2 lb Stewing beef 1" cubes
    • 1-1/2 cup Coconut milk
    • 2 tbsp Curry paste (Thai Musaman)
    • 1 tbsp Lime zest shredded
    • 1 tbsp Lime leaves shredded
    • Fish sauce to taste
    • 1-4 tsp Chili paste
    • 2 cups Potatoes cut into 1" cubes
    • 1 cup Pearl onions
    • a few peanuts tossed in at the end

    Directions

    First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' from the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.

    Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture

    Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat.

    Simmer 45 minutes, until beef is tender.

    When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.

    Yield - 6 cups

    Pineapple Prawn Curry
    (Gaeng Gung Sapparot)

    Ingredients

    • Peanut oil
    • 1/4 cup Onion chopped fine
    • 3 tbsp Lemon grass chopped fine
    • 3 tbsp Galangal chopped fine
    • 1/2 tsp Shrimp paste
    • 1-4 tsp Chili paste
    • 2 cups Coconut milk
    • Fish sauce to taste
    • 1 tsp Palm sugar (or brown sugar)
    • 1 lb Shelled prawns
    • 2 cups Pineapple chunks

    Directions

    Heat wok. Add peanut oil, onion, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.

    Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half.

    Add prawns and pineapple, simmer 3-4 minutes.

    Yield - 4 cups

    Gaeng Hanglay
    Adapated from The Chiang Mai Cookery School

    Ingredients
    :
    • 1 pound pork or chicken - chopped into 2 cm cubes.
    • 2 tablespoons fish sauce
    • 2 tablespoons palm sugar
    • 1 teaspoon of Gaeng Hanglay curry paste
    • 2 tablespoons oil
    • 1/2 litre of water
    • 50 g peanuts - roasted until brown
    • 30 g ginger - skin removed and cut into strips
    Preparing:
    Put all the ingredients for the paste together and pound using a pestle or liquidize for about 10 minutes until the paste is smooth. put the pork, or chicken, into a bowl along with the paste, fish sauce, palm sugar and chiang mai curry and mix well. leave for 20 minutes or overnight. put the oil into a wok and fry the chicken and marinade for about 4-5 minutes until the paste is brown. then add the water and bring to the boil. add the peanuts, ginger and cook for 20 minutes until the sauce is thick.

    And another local one for Gaeng Hanglay...

    By Come-In House Restaurant, Chiang Mai

    CURRY PASTE INGREDIENTS (You may Substitute CURRY PASTE INGREDIENTS with Penang or Red curry paste)

    1 TBSP DICED GALANGA
    2 TBSP DICED LEMON GRASS
    1 TEASP WHOLE CORIANDER SEEDS
    1 TBSP SLICED KAFFIR LIME RIND OR LEAVES
    6 WHOLE SEEDED DRIED CHILI (SOAKED IN WARM WATER FOR 1 HOUR)
    6 CLOVES GARLIC
    6 WHOLE SMALL SHALLOTS
    1 TEASP CINNAMON POWDER
    1 TEASP STAR ANISE POWDER
    1 TEASP SHRIMP PASTE (OPTIONAL)


    MARINATE INGREDIENTS

    2 LBS CHICKEN, PORK, BEEF, OR LAMB (CUT INTO 1" INCH CUBE)
    1/4 CUP CURRY POWDER
    1 TEASP TURMERIC POWDER
    2 TBSP SWEET BLACK BEAN SAUCE
    1/4 CUP OLIVE OR VEGETABLE OIL
    1/4 CUP RED CURRY OR PANANG CURRY PASTE
    2-3 CUPS VEGETABLE STOCK OR FRESH WATER
    3/4 CUP TAMARIND JUICE
    3 TBSP PALM SUGAR, BROWN SUGAR, HONEY
    4 TBSP THAI FISH SAUCE SEASONING
    1 CUP UNSALTED RAW PEANUT (OPTIONAL)
    16 CLOVES SMALL PICKLE OR REGULAR GARLIC (HALF CUP)
    1/4 CUP THINLY SLICED GINGER

    Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the Chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2-3 minutes, Add remaining ingredients and bring to boil. Reduced heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.

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