Thai Green Curry Paste

Thai Green Curry Paste
Prep Time
10 minutes
Ingredients
  • 4 long green chiles
  • 4 garlic cloves, coarsely chopped
  • 2 inch piece of fresh ginger, peeled and coarsely chopped
  • 1 lemongrass stalk, bashed and coarsely chopped
  • Grated zest and juice of 3 limes
  • 6 kaffir lime leaves (dried is fine)
  • 1 large bunch fresh cilantro, including stems
  • 2 Tbsp fish sauce
  • 2 Tbsp olive oil
Directions
  1. In a food processor, blend chiles, garlic, ginger, and lemongrass together to form a paste.
  2. Then add all remaining ingredients and blitz until smooth. This can be stored for one month in the fridge in a sealed and sterilized container.

Tom Kha Soup

Tom Kha Soup
Ingredients
  • 36 oz low-sodium low-fat chicken broth
  • 1 ([q:13 1/2] oz) can coconut milk
  • 2 stalks lemongrass, sliced
  • 2 Tbsp fish sauce
  • (1 Tbsp anchovy paste as a substitute)
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • Juice of 3 limes
  • 3 serrano chili peppers, chopped
  • 2 Tbsp ginger, julienned
  • 3 cloves garlic, thinly sliced
  • 2 Tbsp brown sugar
  • 2 boneless skinless chicken breasts, cubed in very small pieces
  • 6 oz white mushrooms, sliced
  • 1 bunch bok choy, chopped
  • 6 oz bean thread noodles, presoaked in hot water
  • 1 cup fresh cilantro, chopped
Directions
  1. In 4 qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
  2. Add the other ingredients for the broth, down through the brown sugar.
  3. Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
  4. When broth is simmering, begin adding remaining ingredients starting with the chicken. Stir regularly.
  5. Make sure the chicken is fully cooked by the time you add the cilantro.
  6. After adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor.
  7. Serve immediately.
  8. Garnish with cilantro.

Strawberry Jam with Thai Herbs

Strawberry Jam with Thai Herbs
Number of Servings
Makes about 4 half-pint jars
Ingredients
  • 3 pounds rinsed and hulled strawberries, diced (about 9 cups)
  • [q:1 1/2] cups sugar
  • 3 Tbsp strained fresh lemon juice
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp minced fresh Thai basil
  • 1 Tbsp minced fresh mint
Directions
  1. Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl.
  2. Put the strawberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced to about [q:1 1/2] cups, about 20 minutes.
  3. Return the strawberries and any accumulated juice to the pan, along with the lemon juice, and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes. Skim off as much foam as you can, then remove from the heat and stir in the herbs. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  4. Ladle the hot jam into the jars, leaving [q:1/4] inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process.
  5. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Spicy Thai Vegetable Wraps

Spicy Thai Vegetable Wraps
Prep Time
40 minutes
Number of Servings
Makes 12 wraps
Ingredients
  • 1 Tbsp sesame oil
  • [q:1/2] tsp sea salt
  • [q:1/4] cup maple syrup or raw honey
  • [q:1/2] cup lemon juice
  • 2 Tbsp chopped ginger
  • 1 Tbsp chopped red chile, seeds included
  • [q:1 1/2] Tbsp low-sodium soy sauce
  • 1 cup raw almond butter
  • [q:1/2] head savoy cabbage, shredded
  • 6 large collard green leaves
  • 1 large carrot, cut into matchstick pieces
  • 1 large ripe mango, cut lengthwise into strips, about [q:1/4] inch thick
  • 2 cups bean sprouts
  • 1 handful cilantro leaves
  • 1 handful torn basil leaves
  • [q:1/2] handful mint leaves
Directions
  1. In a small bowl, combine sesame oil and salt. Set aside.
  2. In a high-speed blender, puree the maple syrup or honey, lemon juice, ginger, red chile, and soy sauce. Add the almond butter and blend at low speed to combine. Add water to thin if necessary to achieve a cake batter-like consistency.
  3. In a medium bowl, add the shredded cabbage and the almond butter mixture. Toss well to combine.
  4. Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about [q:1 1/2] inches clear at the bottom.
  5. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves of cilantro, basil, and mint.
  6. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and roll similar to a burrito. Place the roll seam side down on a serving dish.
Nutrition Info
224 Calories, 6 g Protein, 19 g Carbohydrates, 3 g Fiber, 16 g Total fat (2 g sat, 9 g mono, 3 g poly), 263 mg Sodium, Vitamin K, Manganese, Vitamin C, E, Copper, Magnesium, Vitamin A, B1(thiamine), B2 (riboflavin), B6, Folate, Calcium, Iron, Phosphorus, Potassium, Zinc
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