Thailand - Chakri Day
April 6th, 2017
It’s Chakri Day in Thailand!
The Thai people really know what they are doing when it comes to making delicious foods. We could do Thai night for a week straight and still have dishes I’d want to make.
Let me just warn you right now, Angela was sick and wasn’t able to come, and I (apparently) cannot handle taking these pictures on my own, and completely forgot to take pictures of each dish. So these are some low quality close ups of some of the table shots I did happen to take. I also forgot to take pictures of just us hanging and stuff. One of these days this will all be second nature. I may or may not have started drinking a bit early this evening too. Okay, so enough about me….
Freaking amazing collaboration this week. I made Pineapple Red Curry and Prik Khing. Wendy made Green Vegetable Curry and Thai Iced Tea. Eve made Tofu Satay. Danielle made Mango Sticky Rice.
So this is a dish that I used to order all the time from Thai House when I ate meat. When I was in my early 20s I probably ate this once a month at least! You can order it with chicken, beef, pork, or tofu and vegetables. I tried them all, and although now my favorite is obviously the tofu, back then the chicken was my all star winner. This is a copycat recipe for this pineapple red curry that really satisfies the craving. Although I’m using the whole can of curry paste, I’d say the heat is mild to medium. Back when I would be a frequent customer at the Thai House I’d order this dish “Super Dooper Thai Hot.” They knew it was me when I’d call in the order. Always with extra rice so I could make a rice soup from the leftover coconut juice. Devine! My recipe is right here, on the bottom of this page, and in Yochi’s Recipes. My recipe has loads of veggies, bamboo shoots, and uses Gardein brand chicken to make it easy.
..Pad Prik Khing..
So no full on photo of this one, which is a shame bc it was really pretty on the serving dish. I cut the tofu into triangles and pan fried them until they were crispy, removed them and cooked the beans in the curry mix. These were fantastic. Also, this was the first time I’ve obtained real kefir lime leaves from the asian market. They keep the fresh leaves in the freezer. The smell is so Thai. I can tell they use this ingredient in most of their dishes. This curry dish is “dry” unlike most of their curries which are simmered in coconut milk. Came out spicy and perfect. Wish we had more leftovers of this one, but the fact that there are none is a good sign that everyone liked it!
..Green Vegetable Curry..
Same picture, not an error, this is me forgetting to take individual photos. This guy was spicy! Wendy made this yummy green curry chock full of veggies.
Newcomer Eve made this fun appetizer dish. Tofu on bamboo skewers with a garlicky peanut dipping sauce. Lovely presentation and insanely scrumptious. You can’t lose with a peanut sauce!
..Mango Sticky Rice..
Not Danielle’s first dinner party, but her first contribution. Sorry about the awful photo. This was a fun Thai dessert. Sticky rice covered in coconut cream, and dusted with toasted sesame seeds. The mango was perfect. Ah man, Lennon would have loved this, I didn’t even think to give him a bite of our food. Woops.
..Thai Iced Tea..
Black tea with coconut creamer by Miss Wendy. I am caffeine free, so I didn’t partake in the tea, but everyone seemed to enjoy it. Back when I still had caffeine I had this one at some restaurants a few times. It was indulgently sweet and had me talking a mile a minute!
That’s it for Chakri Day!
A pineapple red curry copycat recipe that I made to remind me of my favorite dish from The Thai House in Orlando, FL.
- 3 tbsp peanut oil
- 1 can Maesri Red Curry Paste, 4oz if using concentrated curry 2 tbsp may be all you need
- 2 pkg Gardein Chick'n Strips toss or save the teriyaki sauce
- 2 cans coconut milk
- 1 tbsp vegan fish sauce
- 1 can bamboo shoots
- 2 carrots thin coins
- 1 red bell sliced
- 1 large white onion large chunks
- 1 green bell sliced
- 1 zucchini seed and slice
- 1 can pineapple drain and reserve juice
Add curry to oil and fry for a minute or two
Dump the meat in and cook for a few minutes until not visibly frozen.
Add the milk and fish sauce and stir well
Add veggies, bamboo, and pineapple juice. Cover and bring to boil.
Reduce to simmer and cook another 5 minutes until the veggies are crisp tender.
Add pineapple chunks just before serving. Serve over hot jasmine rice.