― phil-two (phil-two), Tuesday, 3 June 2003 14:11 (twenty years ago) link
― Ed (dali), Tuesday, 3 June 2003 14:14 (twenty years ago) link
does anyone have a recipe for pad thai? (vegetarian) - it can't be too difficult.
― j fail (cenotaph), Tuesday, 3 June 2003 14:24 (twenty years ago) link
The hot tip for all -- northern Thai cuisine. That's the speciality of Renu Nakorn and now I'll be pissed if I can't choose from those options at any other Thai place.
― Ned Raggett (Ned), Tuesday, 3 June 2003 14:24 (twenty years ago) link
― phil-two (phil-two), Tuesday, 3 June 2003 14:26 (twenty years ago) link
― Colin Meeder (Mert), Tuesday, 3 June 2003 14:27 (twenty years ago) link
― phil-two (phil-two), Tuesday, 3 June 2003 14:29 (twenty years ago) link
Weirdly, the best Italian meal I've ever eaten was fresh tagliatelle with crab sauce in an Italian restaurant on Ko Thao.
Phil if we're talking Thai hangovers, you've got to include Sang Thom and Sang Thip.
― chris (chris), Tuesday, 3 June 2003 14:29 (twenty years ago) link
― Ed (dali), Tuesday, 3 June 2003 14:31 (twenty years ago) link
Sadly, I'm not a big thai food guy.. though when a place is REALLY good, I like it. Thankfully, one of those places is Tawon Thai in the Fremont neighborhood of Seattle.. another great, cheap, quick place is Mae Pham in the Pioneer Square area..
― donut bitch (donut), Tuesday, 3 June 2003 14:35 (twenty years ago) link
― phil-two (phil-two), Tuesday, 3 June 2003 14:37 (twenty years ago) link
I heard about Mekong whisky, that scared me (and was another one with the formaldehyde rumour)
― chris (chris), Tuesday, 3 June 2003 14:41 (twenty years ago) link
I are not.
― Ned Raggett (Ned), Tuesday, 3 June 2003 14:45 (twenty years ago) link
― donut bitch (donut), Tuesday, 3 June 2003 14:52 (twenty years ago) link
― chris (chris), Tuesday, 3 June 2003 14:54 (twenty years ago) link
― phil-two (phil-two), Tuesday, 3 June 2003 14:55 (twenty years ago) link
― DV (dirtyvicar), Tuesday, 3 June 2003 14:55 (twenty years ago) link
― Ed (dali), Tuesday, 3 June 2003 14:56 (twenty years ago) link
And the "nuts" must surely be peanuts, right?
― jaymc (jaymc), Tuesday, 3 June 2003 14:59 (twenty years ago) link
the dried shrimp are rehydrated and fried with the base ingredients, but I have seen it done without them being rehydrated. I never saw it with proper meat in it other than a bit of minced chicken.
― chris (chris), Tuesday, 3 June 2003 15:09 (twenty years ago) link
― Ed (dali), Tuesday, 3 June 2003 15:22 (twenty years ago) link
― ron (ron), Tuesday, 3 June 2003 15:32 (twenty years ago) link
― chris (chris), Tuesday, 3 June 2003 15:49 (twenty years ago) link
my suggestion to anyone seriously wanting to learn more about Thai food and/or cook it is to check out David Thompson's exhaustive and really interesting book called, simply, Thai Food. some people have complained that there's not a nam pla (fish sauce) recipe in it, but with everything else it contains, that's really a small complaint. about the first 300 pages are all a history of Thai cooking which is really fascinating to read (if you're into that sort of thing). it also differentiates between the different styles of cooking which are representative of the different regions of Thailand. seriously, i cannot recommend this book enough. also, apparently the UK version has a cooler cover than the US one i linked above---pink Thai silk. check it out here.
Vatcharin Bhumitchitr's books are worth investigating as well. i'm particularly enamoured of the one he wrote about street vendors---particularly as it had a recipe that i grew up with my mom making, and i'd never seen it written down before. salad kaek is lovely, and i know it can't be found in restaurants around here! :) perhaps at the ones Vatch runs.
if you're having difficulty finding ingredients and are in the US, i'd also suggest trying someplace like Import Food.com or Temple of Thai.com. i've ordered from ImportFood before and had absolutely no problems doing so---although i haven't ordered their fresh produce, everything else has been top notch from them and i can't recommend them highly enough. their customer service people are also very friendly and helpful.
thai curries are great, but there's more to it than just curry, dammit! :)
― janni (janni), Tuesday, 3 June 2003 16:24 (twenty years ago) link
― phil-two (phil-two), Tuesday, 3 June 2003 17:41 (twenty years ago) link
Not sure about that, but I have used the analogy:
pad thai : Thai food :: bi bim bop : Korean food
― jaymc (jaymc), Tuesday, 3 June 2003 17:51 (twenty years ago) link
pad thai, to my understanding, is more of a snack. of the sort one would purchase from street vendors. not unlike big soft pretzels or churros or something similar are here.
granted, it works okay as a meal. i'm all about adaptability. hell, popcorn (as someone mentioned on another thread) is also an acceptable meal at times. but it's hardly representative of the entire nation's food as a whole. :)
― janni (janni), Tuesday, 3 June 2003 17:59 (twenty years ago) link
Haha! That's brilliant, Jaymc.
― Ned Raggett (Ned), Tuesday, 3 June 2003 18:06 (twenty years ago) link
should be more like "chop suey != chinese food."
whoops. XD
― janni (janni), Tuesday, 3 June 2003 18:17 (twenty years ago) link
― M Matos (M Matos), Sunday, 29 June 2003 18:14 (twenty years ago) link
― maura (maura), Sunday, 29 June 2003 18:18 (twenty years ago) link
― amateurist (amateurist), Sunday, 29 June 2003 18:42 (twenty years ago) link
― J0hn Darn1elle (J0hn Darn1elle), Sunday, 29 June 2003 18:54 (twenty years ago) link
― cameron, Monday, 30 June 2003 10:54 (twenty years ago) link
search (sf bay area):thep phanom on waller/fillmore, sflotus thai on piedmont ave, oakroyal thai, downtown san rafael
― gygax! (gygax!), Monday, 30 June 2003 12:37 (twenty years ago) link
can anyone recommend/ or describe the taste of thai pineapple rice?
― DJ Martian (djmartian), Thursday, 16 September 2004 22:35 (nineteen years ago) link
― joseph pot (STINKOR™), Friday, 17 September 2004 02:47 (nineteen years ago) link
― I'm Hi, Jared Fogle (ex machina), Thursday, 18 August 2005 05:21 (eighteen years ago) link
― The Ghost of Dean Gulberry (dr g), Thursday, 18 August 2005 06:29 (eighteen years ago) link
― jaymc (jaymc), Thursday, 18 August 2005 07:05 (eighteen years ago) link
i have been broke for like a week now and have been surviving of Thanksgiving leftovers and stolen bagels from work. i buddy at work is getting Thai food for lunch and offered to buy me some. i am in such need of a good meal and all this thai food sounds sooo good right now that i can't decide what to get. Help me!
― carne asada, Thursday, 29 November 2007 18:33 (sixteen years ago) link
wtf? pad see mow and tom kah soup duh.
― chaki, Thursday, 29 November 2007 18:34 (sixteen years ago) link
get with it man.
dude, i'm just a little overwhelmed with the prospects of a good meal
― carne asada, Thursday, 29 November 2007 18:35 (sixteen years ago) link
i want to eat it all
― carne asada, Thursday, 29 November 2007 18:37 (sixteen years ago) link
kha mu (thai pork with galangal)
Kaeng Kua Phak Gai (chicken and winter melon curry)
pad kee mao (drunky rice)
tom ka gai (coconut and chicken soup)
― remy bean, Thursday, 29 November 2007 18:37 (sixteen years ago) link
had last night: tom yum soup isaan sausage crispy duck salad pad kee mow noodles
― bell_labs, Thursday, 29 November 2007 18:38 (sixteen years ago) link
the isaan sausage was the only thing i've never tried before, it was sooo good especially with the slices of fresh ginger and red onion
― bell_labs, Thursday, 29 November 2007 18:40 (sixteen years ago) link
i'm doing my presentation on THAI TOWN this afternoon -- wish me luck! maybe thai for dinner tonight to celebrate.
― get bent, Thursday, 29 November 2007 18:50 (sixteen years ago) link
thread link
― messiahwannabe, Tuesday, 29 January 2013 05:40 (eleven years ago) link
omg made a jungle curry that is destroying my insides as we speak
i'm not a spice wuss but had some sort of jungle curry at Jitlada (place had the biggest disparity between food quality and service ever) in LA that was really tasty but i could barely eat any of it cause of the heat, bummed me out cause i don't live in LA and had been looking forward to a meal there.
― A True White Kid that can Jump (Granny Dainger), Tuesday, 29 January 2013 06:03 (eleven years ago) link
yeah, and I use Chaokoh so it's got a really nice thick cream w/ no emulsifiers.
― Yo! MTV La Tengo (Stevie D(eux)), Tuesday, 29 January 2013 05:27 (4 hours ago) Permalink
hmmm that sucks then, that was my one pro tip that helped me.
― just sayin, Tuesday, 29 January 2013 10:05 (eleven years ago) link
I've never tried frying it in the coconut milk. I just put a little oil in a skillet, maybe some garlic, a bit of ginger, some onion, then when the onions are soft I stir in some curry paste until it becomes fragrant, then add the coconut milk.
yeah isn't the paste always before the milk? this makes sense in terms of cooking generally, at least anything else like this you tend to let your aromatic stuff get going before you add the bulk of liquid.
― Ballboy to Afghanistan (LocalGarda), Tuesday, 29 January 2013 10:26 (eleven years ago) link
you tend to let your aromatic stuff get going before you add the bulk of liquid.
yeah you do this, you fry it in the fat from the cream, then you tip in the rest of the milk... as per - http://www.thaifoodandtravel.com/recipes/greencurp.html
― just sayin, Tuesday, 29 January 2013 11:32 (eleven years ago) link
ah okay... i must try that way.
― Ballboy to Afghanistan (LocalGarda), Tuesday, 29 January 2013 11:38 (eleven years ago) link
wouldnt it be easier just to start frying the paste in oil (maybe coconut oil?) and then put the cream in tablespoon by tablespoon separating each time
― r|t|c, Tuesday, 29 January 2013 11:56 (eleven years ago) link
Okay so now my general technique is:
Fry 2T red curry paste in some oil for a few minAdd 1 can coconut milk, mix togetherAdd 1 lb protein (I've only done chicken and beef), cook for a bitAdd veggies, cook until tenderBalance flavors w/ fish sauce, palm sugar, etc (usu 1T of each)
Tonight I'm going to make a red fish curry w/ broc, bell pep, shallot, mushroom. I am thinking of a) frying some kaffir lime leaves w/ the curry paste/simmering them in the coconut milk b) maybe frying the shallot w the paste too c) adding the veggies with or even before the fish time bcz the fish only takes a few minutes to cook.
Is this OK enough re: my proportions, technique, order of stuff? How can I improve my thai curry game?
― whoop i. goldberg (Stevie D(eux)), Wednesday, 30 January 2013 20:46 (eleven years ago) link
I'm no Thai expert, just an amateur cook, but it sounds pretty good to me. I agree with shallot in the oil first, and def. the veggies before the fish. Depending on what the veggies are, you may even what to steam/blanche them a bit before adding them to the coconut milk.
― o. nate, Wednesday, 30 January 2013 20:51 (eleven years ago) link
Also jarred curry paste is usually not spicy enough for my taste, so I'd also chop up a few chili peppers and fry them with the oil & shallots, but that's just me.
― o. nate, Wednesday, 30 January 2013 20:59 (eleven years ago) link
I usually saute the protein and veg in the curry paste before adding the milk, so that they get some more of the flavor. But I've never really explored proper technique so I am probably breaking several curry laws lol
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 30 January 2013 21:01 (eleven years ago) link
Probably would work fine with most proteins, but I think fish prob. too delicate for that.
― o. nate, Wednesday, 30 January 2013 21:08 (eleven years ago) link
mackerel
― massaman gai, Wednesday, 30 January 2013 21:18 (eleven years ago) link
I got tilapia
― whoop i. goldberg (Stevie D(eux)), Wednesday, 30 January 2013 21:20 (eleven years ago) link
I have never bought fresh fish before! Goodness gracious, that shit's expensive!
saute the fish in the curry paste but remove it when done. add it back in when everything else is done.
― wmlynch, Wednesday, 30 January 2013 21:23 (eleven years ago) link
Btw, here's a recipe that's basically what you're proposing, except without the broccoli (which to include I'd blanche a bit before adding to the coconut milk between steps 2 and 3):
http://www.atasteofthai.com/index.php?page=recipe&id=328
― o. nate, Wednesday, 30 January 2013 21:30 (eleven years ago) link
Oh! also! how small do I cut the fish?
― whoop i. goldberg (Stevie D(eux)), Wednesday, 30 January 2013 21:43 (eleven years ago) link
I don't think you need to cut it up for this recipe. In the picture it looks like whole fillets.
― o. nate, Wednesday, 30 January 2013 21:45 (eleven years ago) link
Well that recipe yeah but I was planning on doing a more traditional soupy curry w/ bite size pieces type jawn
― whoop i. goldberg (Stevie D(eux)), Wednesday, 30 January 2013 21:48 (eleven years ago) link
I guess you could cut to any size you like.
― o. nate, Wednesday, 30 January 2013 21:51 (eleven years ago) link
an inch or so is good, as a general rule
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 30 January 2013 21:57 (eleven years ago) link
living in sydney now and i'm eating so much REAL THAI FOOD. it is the best. quality of life improvement = 100%
― just sayin, Tuesday, 3 March 2015 22:37 (nine years ago) link
thai spicy
― walid foster dulles (man alive), Tuesday, 3 March 2015 22:44 (nine years ago) link
REAL Thai food
― brimstead, Tuesday, 3 March 2015 23:59 (nine years ago) link
cf thread of pictures of real chinese food
― just sayin, Wednesday, 4 March 2015 00:01 (nine years ago) link
rticles are tl;dr but the worst thing is American hipsters who say "That's not real _________"
― liars - wkiw (Whiney G. Weingarten), Thursday, June 7, 2012 7:09 AM (2 years ago) Bookmark Flag Post Permalink
― brimstead, Wednesday, 4 March 2015 03:53 (nine years ago) link
i'm just being stupid, forget it
― brimstead, Wednesday, 4 March 2015 03:54 (nine years ago) link