Crites Family Stuff

Ingredients for 3 servings

• .5 cup straw mushroom
• 3 Thai chili pepper
• 3 slices galangal
• .5 cup coconut milk
• 1 stalk lemon grass (cut off the top part leaving 2/3 of stalk slice 1 1/2 inches long)
• 1 piece chicken breast, sliced thin
• 3 cups water
• 1 lime
• 2 tbsp fish sauce
• 4 kaffir lime leaves (tearing off the central stem)
• 3 sprigs cilantro
• .5 cup baby corn (cut) optional

Steps

1. Put coconut milk, water, galangal, lemon grass in a pot. Let them boil at medium to low heat.
2. Reduce heat to simmer and stir frequently, otherwise the coconut milk will curdle.
3. Add sliced chicken, kaffir lime leaves and fish sauce. Add straw mushroom (drain) and baby corn. Let it boil again and turn off the heat.
4. In serving bowls, add crushed fresh thai chili pepper. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze the 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish. Serve hot.
5. Tips: As always, if you find the recipe to be too mild, add more fish sauce or chili pepper or lime. DO NOT eat the galangal, lemon grass, kaffir lime leaves or thai chili pepper.

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Ingredients for 3 servings

• .5 lime
• 1 egg
• 3 cloves garlic, minced
• 1 shallot, minced
• 4 tsp fish sauce
• 3 tbsp sugar
• 2 tbsp tamarind liquid
• .5 tsp ground dried chili pepper
• .5 package Thai rice noodles
• 3 tbsp vegetable oil
• .5 tsp ground pepper
• .5 lb chicken or shrimp
• .5 cup tofu, firm or extra firm
• 1 cup chinese chives or green onion
• 3 tbsp roasted peanuts, crushed
• 2 tbsp sweet radish, chopped
• 2 cups bean sprouts

Steps

1. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor (not red and oily). The ingredients listed in this recipe can be somewhat intimidating. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
2. Soak the dry noodles for 10-15 minutes in lukewarm water while preparing the other ingredients.
3. Julienne tofu and cut tofu into 1-inch long matchsticks.
4. Cut up chinese chives or green onion into 1-1/2 inch long pieces.
5. Rinse the bean sprouts.
6. Mince shallot and garlic together.
7. Heat wok or a big pot on high heat and pour 2 tbsp vegetable oil in. Add chicken or shrimp and stir-fry until done. Remove from the wok.
8. Add shallot, garlic and tofu and stir-fry until they start to brown.
9. The noodles should be flexible, but not expanded. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
10. Add tamarind liquid, sugar, fish sauce, chili pepper, ground pepper and sweet radish. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the pot at this point. Turn up the heat, if that is the case.
11. Make room for the egg by pushing all noodles to the side of the wok. Add 1 tbsp vegetable oil, wait 1 minute, then crack the egg onto the oil and scramble it until it is almost cooked. Fold the egg into the noodles.
12. Add cooked chicken or shrimp and stir.
13. Add chives or green onion, stir.
14. Add bean sprouts and stir a few more times, but not to overcook. Remove from heat. Sprouts should be crispy, and the noodles should be soft.
15. Pour onto the serving plate and sprinkle with crushed peanuts. Serve hot with a wedge of lime on the side and raw bean sprouts on top.
16. As always, you can add sugar, chili pepper, fish sauce or lime to suit your personal taste.
17. By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under-soak. You can always add more water in the pan, but you can't take it out.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 3 tbsp fish sauce
• 3 medium sized potatoes
• 2 carrots
• 1 onion
• 3 tbsp yellow curry
• 1.5 lbs chicken, cut into stew size
• 3.5 tbsp sugar

Steps

1. Peel and cut the potatoes into 6 big chunks. Peel and cut carrots into 1-1/2 inches long pieces. Cut onion into 6 big chunks.
2. On medium heat, put vegetable oil in a pot. Add curry paste and stir fry for 2-3 minutes.
3. Add 1/3 can of coconut milk and stir-fry for 4 minutes until they are bubble yellow.
4. Add chicken and stir-fry for about 5-8 minutes.
5. Add the rest of coconut milk and 1/2 can of water, using coconut milk can to measure.
6. Add potatoes, carrots and simmer for 15 minutes.
7. Add onion, fish sauce, sugar.
8. Simmer for 20 minutes. If curry sauce is too thick, add a little water. But if it's too much liquid, simmer longer to thicken it.
9. Remove from stove. As always, if you find the recipe to be too mild, add a little more fish sauce or sugar to suit your personal taste.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 1 can bamboo shoot strip or slice
• 3.5 tbsp sugar
• 4 kaffir lime leaves, middle stem torn off
• 3 tbsp green curry paste
• 1.5 lbs chicken or beef sliced in thin pieces
• 3 tbsp fish sauce
• .5 cup fresh basil leaves

Steps

1. On mediium heat, put vegetable oil in a pot. Add green curry paste and stir-fry for 2-3 minutes.
2. Add 1/3 can coconut milk, stir-fry for 3-4 minutes until they are bubble green.
3. Add chicken or beef, stir-fry for about 5-8 minutes.
4. Add the rest of coconut milk and 1/2 can of water, using coconut milk can to measure.
5. Add drained bamboo shoot slice or strip.
6. Add fish sauce, sugar, kaffir lime leaves.
7. Simmer for 25 minutes. If you find that there is not enough liquid, add a little water and simmer 10 more minutes. But if there is too much liquid, simmer longer.
8. Add fresh basil leaves, then remove from stove. Taste, you can add a little fish sauce or sugar, if needed, to suit your personal taste.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 2.5 tbsp fish sauce
• 3 tbsp sugar
• 3 tbsp panang curry paste
• 2 lbs chicken or beef, sliced into thin pieces
• 5 kaffir lime leaves

Steps

1. In Thailand, panang curry is the only curry that has no other vegetables in it, only meat. Also the curry sauce is thicker (similar to stew gravy style).
2. On medium heat, put vegetable oil in a pot. Add panang curry paste and stir-fry for 2-3 minutes.
3. Add 1/3 can of coconut milk, stir-fry for 4 minutes until they are bubble red.
4. Add chicken or beef, stir-fry for about 5-8 minutes.
5. Add the rest of coconut milk.
6. Add kaffir lime leaves, tearing off the middle stem.
7. Add fish sauce and sugar
8. Simmer for 25-30 minutes or until meat is tender and curry sauce is thickened. You can add a little water if it's too dry.
9. Remove from stove. Taste it - it you want sweeter taste, add a little sugar. If you want saltier taste, add a little fish sauce.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 3 tbsp red curry paste
• 1 can coconut milk
• 1 lb chicken sliced thin
• 3 tbsp fish sauce
• 3.5 tbsp sugar
• 2 cups Thai pumpkin, peeled into 1 inch thick pieces
• .5 cup fresh basil leaves
• 4 kaffir lime leaves, tearing off the middle stem

Steps

1. The texture and color of the Thai pumpkin go very well together with red curry. You can use canned bamboo shoot strip or slice or Thai or Chinese eggplant instead of Thai pumpkin.
2. On medium heat, put vegetable oil in a pot, then add red curry paste and stir-fry for 2-3 minutes.
3. Add 1/3 can coconut milk, stir-fry for 4-5 minutes until they are bubble red.
4. Add chicken slices, stir-fry for about 5-8 minutes.
5. Add the rest of the coconut milk and 1/2 can of water, using coconut milk can
6. Add Thai pumpkin.
7. Add fish sauce, sugar, kaffir lime leaves.
8. Simmer for 30 minutes. If curry sauce is too thick, add a little water. But if it's too much liquid, simmer longer to thicken it.
9. Add fresh basil leaves, then remove from heat.
10. As always, if you find the recipe to be too mild, add more fish sauce or sugar to suit your personal taste. If it's too spicy, use less curry paste next time.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 3 tbsp fish sauce
• 3.5 tbsp sugar
• .33 roasted peanut or cashew
• 2 carrots, peeled and cut into 1 inch long strips
• 3 tbsp masaman curry paste
• 1.5 lbs chicken or beef, cut into stew size
• 2 tbsp tamarind liquid
• 3 medium size potatoes

Steps

1. Tips: Masaman tastes great if you let it set overnight so that the spices penetrate the meat and potatoes. I find that the tastes don't come together until the next day.
2. Potatoes should be cut up into big chunks of 6 pieces.
3. On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir-fry for 2-3 minutes.
4. Add 1/3 can of coconut milk, stir fry for 4-5 minutes until they are bubble red.
5. Add chicken or beef, stir-fry for about 5-8 minutes.
6. Add the rest of coconut milk and 3/4 can of water (using coconut milk can)
7. If using chicken, you can add potatoes and carrots now.
8. If using beef, simmer for 30 minutes or until beef is tender, then add potatoes and carrots.
9. Add fish sauce, sugar, tamarind liquid, roasted peanuts or cashews
10. Simmer for 30 minutes. If curry sauce is too thick, add a little water. If it's too much liquid, simmer longer to thicken it.
11. Remove from the heat.
12. As always, taste it and if you find the recipe to be too mild, add a little fish sauce or sugar or tamarind to suit your personal taste. If it's too spicy, use a little less curry paste next time. Adjust this recipe until it's perfect for you and enjoy!

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Description

This is Marshall's recipe that he brought home from his trip to Thailand.

Ingredients for 8 servings

• 4 cups chicken broth
• 4 inches of sliced galangal
• 3 fat stems. mashed
• 6 Kaffir lime leaves
• Salt to taste
• Coriander root
• 1 stalk lemon grass
• 1 bunch straw mushrooms (approximate amount)
• 3 crab legs
• Thai bird chilis, fresh is best
• .75 lb raw shrimp, peeled, cleaned and deveined
• .5 tbsp fish sauce
• .5 cup fresh cilantro, chopped
• 1 can coconut milk

Steps

1. Make broth from chicken with bones in it. To water add galangal. Can substitute ginger for a slightly different flavor. Add 3 fat stems (bottom part), 5-6 inches long lemon grass, mashed but not chopped. Add Kaffir lime leaves and salt to taste. Recipe calls for coriander root, which might be impossible to find unless you go dig up a cilantro plant. So just put a small bunch of cilantro leaves in. Let simmer 1-2 hours, and then strain, and shred or chunk up the chicken and add back to the strained broth.
2. Bring the strained broth (with added chicken) to a boil and add 3 tbsp lime juice, 5-10 bird chilis, depending on desired hotness. Can used dried. Add straw mushrooms, can use button mushrooms, 3 crab legs (in shell) cut into 1-1/2 inch chunks. Marsh says a band saw works good for cutting these. Add 6 or more prawns or fresh water shrimp with shell on for more flavor. Add 1/2 tbsp fish sauce. Do not smell this while you add it - it is supposed to smell that way. I like even more than the 1/2 tbsp it calls for. Add chopped fresh cilantro. Adjust salt if needed. Simmer just a couple of minutes to cook shrimp and crab. I love to add a can of coconut milk with the last ingredients. Get ingredients at an Asian import store. They are common ingredients there.

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