Articles filed under Thai
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Red Thai Curry with Fall Vegetables
Aug 7, 2013 6:00 AM - Red Thai Curry with Fall Vegetables -
Thai Spring RollsJul 2, 2013 6:05 AM - : Pam Soramuk
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Pad Thai NoodleJul 2, 2013 6:05 AM - Pad Thai Noodle: Pam Soramuk
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Shrimp Fried RiceJul 2, 2013 6:05 AM - Shrimp Fried Rice: Pam Soramuk
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Pad Thai
Nov 9, 2021 9:04 PM - 1 pound wide rice noodles 1 tablespoon olive oil -
Leftover Turkey Curry
Nov 5, 2021 11:45 PM - 2 tablespoons olive oil 1 large yellow onion, diced -
Asian Chopped Steak With Wasabi-Mayo SlawSlawOct 31, 2021 5:10 PM - 1/3 cup low-fat mayonnaise1 1/2 teaspoons wasabi powder3 cups packaged coleslaw mix 1/2 cup thinly sliced red bell pepper strips 1/4 cup chopped green onionsSteak1 pound ground beef (95 percent lean)1 tablespoon reduced-sodium soy sauce1 1/2 teaspoons minced garlic3 tablespoons reduced-sodium soy sauce (for basting)4 large romaine or Boston lettuce leavesFor the Wasabi-Mayo Slaw: Mix together mayonnaise and wasabi powder in small bowl until blended. Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly. Cover and refrigerate until ready to use.For the steak: Combine ground beef, soy sauce and garlic in large bowl, mixing lightly but thoroughly. Gently shape into four 1/2-inch-thick oval patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11-13 minutes to medium (160 degrees) doneness, until no longer pink in the center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.Serves four.Nutrition values per serving: 217 calories, 9 g fat (3 g saturated), 10 g carbohydrates, 1.9 g fiber, 24 g protein, 65 mg cholesterol, 809 mg sodium.National Cattlemen's Beef Association
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Sweet Thai Country-Style RibsOct 31, 2021 4:14 PM - 4 cloves garlic, roughly chopped 1/4 cup roughly chopped fresh cilantro or basil leaves2 teaspoons coarse (kosher) salt2 teaspoons ground coriander1 teaspoon freshly ground black pepper2 tablespoons fresh lime juice3 tablespoons vegetable oil, or as needed1 1/2-2 pounds country-style ribs1 cup Thai sweet chili sauce for basting and serving 1/4 cup finely chopped dry-roasted peanutsFor the wet rub: Place the garlic, cilantro or basil, salt, coriander and pepper in a food processor and pulse until finely chopped. Add the lime juice and enough oil to obtain a loose paste.Arrange the ribs in a baking dish and pour the wet rub over them, spreading it on both sides with a rubber spatula. Cover and marinate 1 to 2 hours in the refrigerator, turning the ribs once or twice.If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with some of sweet chili sauce and again right before serving.Transfer the ribs to plates or a platter and brush with more chili sauce. Sprinkle with peanuts. Serve any remaining chili sauce on the side.Serves four.Cook's note: Look for Thai chili sauce in the Asian foods section of the supermarket or in natural foods stores. Good brands include A Taste of Asia, M 1/8 Ploy and M 1/8 Pranom.Nutrition values per serving: 340 calories, 23 g fat (5 g saturated), 13 g carbohydrates, 1 g fiber, 21 g protein, 65 mg cholesterol, 830 mg sodium.Steven Raichlen for the National Pork Board
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