Curry Up and Thai One On.

In the past, over ten years ago really, going to a Thai restaurant featured two choices in curry; green (usually made with fresh chilies which while pungent, have a sweeter taste) or red (usually made with dried chilies, have a smoky taste and are hotter). Within the past 5-6 years though, I have experienced Thai culinary pleasures at Thai Cortez in Cortez, Colorado; Arches Thai, Bangkok House Too and Thai Bella in Moab.  Hint San Juan County, you so do not understand the delights your taste buds are missing out on not having your own Thai palace.  Anyway, imagine my surprise when I found out that Thai Curry’s variety is astounding. 

The base for curry is the paste, not just red or green, but Southern Thai (Massaman), Northern Thai (Jungle), Chili Tamarind, Yellow Bean, Black Bean, Mint Tamarind and even Lemongrass.  Now remember, I'm only dealing with Thai cuisine here; there are also curries from India, Pakistan, Japan and most of the Asian cultures which all have unique beginnings.

As a reminder, authentic curry powder is not the same thing; it is made from the curry plant which is similar in appearance to lavender, but smells and tastes similar to sage. However, to confuse the issue more, some places do sell "curry powder" which is a dried, ground mixture of herbs and spices to help the home cook's life "easier" when making a curry recipe. I noticed some recipes state "add curry powder" and I wonder if they are using this premade mixture, or the curry plant.  It does make a distinct difference in taste and flavoring, so make sure to use the correct “curry”.

I will not be posting any recipes for a curry paste as there are so many varieties, but I will recommend a book.  It is a simple book to read, easy recipes and little "knowledge" tidbits added in here and there to make it more interesting.  The book is called, The Everything Thai Cookbook by Jennifer Malott Kotylo; and I do recommend books in "The Everything" series as they are informative.  Chapter One is "Pastes, Marinades and Other Concoctions" which includes rubs and vinegars.  Not a book reader, then there are tons of cooking sites on the internet containing recipes, and even instruction videos.  Seriously, what can you not find a YouTube video about nowadays!?!

I will be giving you two of my recipes, one for Red Curry and the other for Green Curry; simple basic recipes which you can expand upon depending on your own tastes in vegetables and proteins.

Thai Curry

 Red Curry

Ingredients:

2 Tbsp. canola oil

1 cup sliced carrots

1 cup chopped red bell pepper

1 cup chopped broccoli

1 cup snow pea pods

½ cup diced onion

1 Tbsp. red curry paste

1 (14 oz.) coconut milk

1 Tbsp. cornstarch

Preparation:

In a large skillet, heat oil on medium heat; sauté vegetables until they just begin to soften, about 7 minutes. Turn heat up to medium-high; stir in curry paste and cook another minute. Mix together coconut milk and cornstarch; add to skillet and bring to a boil; let cook for 2 minutes before serving. Suggested side: Jasmine rice.

Note: One cup of chicken, pork or shrimp can be previously cooked in additional two tablespoons of oil and set aside to be added to the skillet during the final two minutes of cooking.

Makes 2 servings.

Green Curry

Ingredients:

1 Tbsp. canola oil

2 Tbsp. green curry paste

1 cup coconut milk, divided in half

1 cup sliced carrots

1 cup chopped red bell pepper

1 cup chopped broccoli ½ cup chopped baby corn

3 kaffir lime leaves, split

¼ cup Thai basil

1 tsp. fish sauce

1 Tbsp. sugar

Preparation:

In a large skillet, heat oil and curry paste over medium heat; add in half cup of coconut milk, vegetables and kaffir leaves; cook for 10 minutes. Turn heat up to medium-high; mix in remaining coconut milk, basil, fish sauce and sugar; bring to a boil and let cook for 5 minutes before serving. Suggested side: Jasmine rice

Note: One cup of chicken, pork or shrimp can be previously cooked in additional two tablespoons of oil and set aside to be added to the skillet during the final two minutes of cooking.

Makes 2 servings.

Now the only real problem is going to one of my favorite restaurants and not ordering one of everything!  Thai cuisine, it’s a wonderfully tasty adventure.

Mary Cokenour

Asian Delights at Bangkok House Too.

Bangkok House Too

59 S. Main St., Suite  8 (Eddie McStiff Plaza)
Moab, Utah, 84532

Phone: (435) 355-0168

Website: http://www.bangkokhousetoo.com/

Hours of Operation: 11:00 am – 9:30 pm Monday thru Sunday







Owner/Operator of Bangkok House (located at the southern end of Grand County along Highway 191), Venus Varunum, has had such a huge success with her first restaurant, that she took a brave step in opening her second.  Bangkok House Too is located inside the main section of Moab, at Eddie McStiff Plaza, next to the brewery/restaurant itself.  Now at first we thought, won't the crowd be more enticed by the idea of drinking at a brewery, and bypass Bangkok House Too?  Truthfully, while we dined, we saw many begin a journey to Eddie McStiff's and then beeline to this newest addition of Thai restaurants in town.  Smart move on their part, and for their taste buds.  This version of Bangkok House is on a smaller, more cozy scale with lots of lighting, and tables spaced apart for more privacy.

Venus brought over some of her seasoned staff, including Sushi Master Chef, Chanchai Srisamer.  Skilled with the tools of his trade, he creates masterpieces of edible art.  Two examples we devoured were "Gotta Be Kiddin' Me" Roll (red snapper tempura, avocado, snowcrab topped with crabstick, shrimp and special sauce) and "Porcupine Rim" Roll (shrimp tempura topped with krab salad and masago).  Anyone, anyone who enjoys sushi, sashimi and specialty sushi rolls is an idiot for not going to either Bangkok House; theirs is perfection!

"Gotta Be Kiddin' Me" Roll

"Porcupine Rim" Roll

Lunch specials are offered on a daily basis, all come with choice of soup or salad, and an appetizer (Japanese Bento Box also comes with half a sushi roll).  We chose the salad with ginger dressing; crisp lettuce and carrot strips with the most delectable ginger dressing.  A great accompaniment with any Asian meal is a mug of hot Jasmine tea; soothing and refreshing.  Appetizers?  What do you think those wonderful Sushi rolls were!  From experience though, appetizers such as pot stickers, crispy spring rolls, steamed edamane, crab Rangoon and many more have always been a delicious beginning.

Main meals consisted of Green Curry loaded with tender, sliced chicken, red bell pepper strips, bamboo shoots, zucchini and Thai herbs; medium heat slowly flowing down the throat and bringing a smile of satisfaction to the face.  A Japanese Bento Box of Salmon Teriyaki (rich, thick sauce over flaky, perfectly cooked salmon fillet), half Shrimp Tempura Roll (always a favorite!), rice and fried pot sticker.

Green Curry Lunch Special

Salmon Teriyaki Bento Box

Somehow we managed a dessert, light and refreshing slices of juicy mango with sweet sticky rice.

We left full, comfortable and happy, just as it should be when a great meal has been finished. Watching the other diners, I believe they were feeling the same.  Good luck to Venus and the new Bangkok House Too!

Mary Cokenour

Curry Up! I'm Hungry for Thai Food

Whenever I have gone to a Thai restaurant in the past, the choices between curries was either green (usually made with fresh chilies which while pungent, have a sweeter taste) or red (usually made with dried chilies, have a smoky taste and are hotter). So imagine my surprise when I began doing research on Thai Curry for this blog post; the variety is astounding. The base for curry is the paste, not just red or green, but Southern Thai (Massaman), Northern Thai (Jungle), Chili Tamarind, Yellow Bean, Black Bean, Mint Tamarind and even Lemongrass. Now remember, I'm only dealing with Thai cuisine here; there are also curries from India, Pakistan, Japan and most of the Asian cultures.

As a reminder, authentic curry powder is not the same thing; it is made from the curry plant which is similar in appearance to lavender, but smells and tastes similar to sage. However, to confuse the issue more, some places do sell "curry powder" which is a dried, ground mixture of herbs and spices to help the home cook's life "easier" when making a curry recipe. I noticed some recipes state "add curry powder" and I wonder if they are using this premade mixture, or the curry plant.

I will not be posting any recipes for a curry paste as there are so many varieties, but I will recommend a book.  It is a simple book to read, easy recipes and little "knowledge" tidbits added in here and there to make it more interesting.  The book is called, "The Everything Thai Cookbook" by Jennifer Malott Kotylo; and I have many of the books in "The Everything" series as they are informative.  Chapter One is "Pastes, Marinades and Other Concoctions" which includes rubs and vinegars.  Not a book reader, then there are tons of cooking sites on the internet containing recipes, and even instruction videos.

I will be giving you two of my recipes, one for Red Curry and the other for Green Curry; simple basic recipes which you can expand upon depending on your own tastes in vegetables and proteins.

Thai Curry

  

 

Red Curry
Ingredients:

2 Tbsp canola oil
1 cup sliced carrots
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup snow pea pods
½ cup diced onion
1 Tbsp red curry paste
1 (14 oz) coconut milk
1 Tbsp cornstarch

Preparation:

In a large skillet, heat oil on medium heat; sauté vegetables until they just begin to soften, about 7 minutes. Turn heat up to medium-high; stir in curry paste and cook another minute. Mix together coconut milk and cornstarch; add to skillet and bring to a boil; let cook for 2 minutes before serving. Suggested side: Jasmine rice.

Note: One cup of chicken, pork or shrimp can be previously cooked in additional two tablespoons of oil and set aside to be added to the skillet during the final two minutes of cooking.

Makes 2 servings.

 

Green Curry

Ingredients:

1 Tbsp canola oil
2 Tbsp green curry paste
1 cup coconut milk, divided in half
1 cup sliced carrots
1 cup chopped red bell pepper
1 cup chopped broccoli ½ cup chopped baby corn
3 kaffir lime leaves, split
¼ cup Thai basil
1 tsp. fish sauce
1 Tbsp sugar

Preparation:

In a large skillet, heat oil and curry paste over medium heat; add in half cup of coconut milk, vegetables and kaffir leaves; cook for 10 minutes. Turn heat up to medium-high; mix in remaining coconut milk, basil, fish sauce and sugar; bring to a boil and let cook for 5 minutes before serving. Suggested side: Jasmine rice

Note: One cup of chicken, pork or shrimp can be previously cooked in additional two tablespoons of oil and set aside to be added to the skillet during the final two minutes of cooking.

Makes 2 servings.

Mary Cokenour