Listen up, Potatoheads, because we’re about to upgrade your weekend in a big way. How? With some amazing Thai recipes from Leah Cohen, of Pig & Khao. We love Thai food, but we had never thought about the prospect of making it easily at home – until now, thanks to Chef Cohen. She has made her delicious dishes totally approachable; they’re perfect for a weekend dinner. We say invite over some friends, open a bottle or two, and throw an impromptu dinner party. Trust us, you’ll never think of Thai food the same way again…
Yum Kai Dao: Thai Fried Egg Salad
110g fresh squeezed lime juice
38g Palm sugar
80g Fish sauce
2 thinly sliced Thai chili
Directions: Whisk together all the ingredients.
For the salad:
8 large eggs
2 shallots sliced thin
6 cloves garlic sliced thin
1/4C cilantro leaves
pinch white pepper
pinch toasted rice powder (optional)
1/2C oil for frying eggs.
Heat up the oil in a nonstick pan until smoking hot. Fry the eggs sunny side up. The whites will get nice and dark and crispy. Remove from the pan. Pour the dressing on top and garnish with the rest of the salad ingredients.
Chicken Satay Skewers:
Marinade for the Chicken:
2 lbs Boneless skinless chicken thighs (1 inch pieces)
3/4C unsweetened coconut milk
1 TBS fish sauce
1tbs light brown sugar
1 TBS red curry paste
1 TSP Turmeric powder
Combine all ingredients together and marinate the chicken overnight.
Soak 30 (8 inch) skewers for a minimum of 30 minutes.
You can grill them the skewers, which will take approximately 3-4 minutes per side or you can bake them at 350 degrees for approximately 12 minutes.
For the peanut sauce:
1 can Coconut milk (full fat 13.5oz)
2 oz canned Thai red curry paste
3/4C Unsweetened (natural) creamy peanut butter
2TBS apple cider vinegar or white vinegar
2Tbs garlic-chili sauce (optional)
Combine everything in a pot and bring to a low simmer for 5 minutes. Take the pot off the heat and let the sauce get to room temperature. Serve with skewers.
Grilled Cilantro Shrimp Cocktail:
Marinade for the shrimp:
1C Packed cilantro leaves plus stems
5 Cloves garlic
1/2C Canola oil
1LB peeled and deveined shrimp
In a blender combine all the above ingredient (except the shrimp) and blend until smooth.
Pour over the shrimp and let it marinade over night.
Using a grill pan, heat up the pan season the shrimp lightly with salt and then cook the shrimp on each side or for approximately 2 minutes each side or until cooked. Immediately placed the shrimp in the refrigerator to cool down. Serve with sweet and spicy cocktail sauce.
For the Cocktail Sauce:
1C Sweet chili sauce
2 tsp Canned tomato paste
Directions: Blend everything together. Serve with shrimp.