Travel Along with us – Culinarily (Thailand Edition)

I have procured for you some authentic Thai recipes – these are uber-healthy vegetarian versions, feel free to substitute meat (chicken or shrimp is best) for tofu in these. They are wonderful!

Thai Green Curry
(Serves 1-2; multiply dish to serve more)
(Serve with rice)

* 3.5 oz white tofu, diced into medium size (can substitute chicken or shrimp)
* 1 T green curry paste
* 8 oz coconut milk (Can substitute soy milk or regular milk if necessary)
* 1/4 C FRESH diced pumpkin (Can substitute canned pumpkin, but it’s not as good – better to substitute a different kind of squash, like butternut)
* 1/4 C FRESH diced carrots
* 1/3 C FRESH green beans, cut into 1-inch pieces
* 1 T brown sugar
* 1 T fish sauce
* 2 leaves sweet basil

1. Pour half of the milk into a frying pan.
2. Stir in the green curry paste. Continue stirring over medium heat.
3. Add tofu (or chicken, or shrimp), pumpkin (or butternut squash), carrots and green beans.
5. Add fish sauce and brown sugar to taste.
6. Boil for 5 minutes.
7. Add sprigs of sweet basil.

Shrimp Pad Thai
(Serves 1-2; multiply dish to serve more)

* 2 oz glass/rice noodles (soak in cold water for 10 minutes before beginning dish)
* 5-7 medium shrimp, peeled and deveined
* 1/4 C sweet pickled radish (If not available, you can add a little shredded fresh radish)
* 1/3 C bean sprouts
* 1/4 C carrot, julienne cut
* 2 stalks green onion, cut
* 1 piece lime
* 4 T Pad Thai sauce (blend 1 tomato,
1 tsp honey and 4 T tamarind juice (if unable to find tamarind, substitute with a mixture of 1/4C orange juice and 2T lime juice – use only 4T of that mixture in this sauce)
* 2 T olive oil (EVOO)
* 1 egg, scrambled
* 2 tsp oyster sauce
* 2 T roasted peanuts, ground (use a coffee grinder or cuisinart)

1. Heat the olive oil in frying pan. Cook the shrimp until just done.
2. Add sweet radish, Pad Thai sauce mixture, oyster sauce and rice noodles. Stir well and bunch the food to one side of the wok or pan. Spread the egg on the empty part of the frying pan to cook.
3. When the egg and noodles are cooked, quickly add bean sprouts, carrots and spring onions, stir all parts of the dish together. This occurs very quickly. Don’t overcook the vegetables!
4. Plate the dish, top with the ground peanuts, and serve with a slice of lime.

Bon appetit!

If you try these, please let us know how you liked them!

About rhysfunk

Rhys Martin was born in Tulsa, Oklahoma in 1981. In 2009, he sold everything he owned and left the country, living out of a backpack for ten months. He discovered a passion for photography while traveling throughout Southeast Asia and Europe. After returning home, he looked at his home town and Oklahoma heritage with fresh eyes. When he began to explore his home state, Rhys turned his attention to historic Route 66. As he became familiar with the iconic highway, he began to truly appreciate Oklahoma’s place along the Mother Road. He has traveled all 2,400 miles of Route 66, from Chicago to Los Angeles. He has also driven many miles on rural Oklahoma highways to explore the fading Main Streets of our small towns. Rhys has a desire to find and share the unique qualities of the Sooner State with the rest of the world. Cloudless Lens Photography has been featured in several publications including This Land, Route 66 Magazine, Nimrod Journal, Inbound Asia Magazine, The Oklahoman, and the Tulsa World. In 2018 he published his first book, Lost Restaurants of Tulsa. Rhys loves to connect with people and share his experiences; ask him about enjoyable day trips from Tulsa, locations along Route 66, and good diners or burger joints along the way.
This entry was posted in Old Travelogue, Thailand, Written by Indi. Bookmark the permalink.

1 Response to Travel Along with us – Culinarily (Thailand Edition)

  1. Sam says:

    Pumpkins are arriving in Bixbyland, so may have to try that one. Sounds really scrumptious!

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