This recipe is from one of my favorite new cookbooks, "Slow Cooker: The Best Cookbook Ever" and since it's a bit newer most of the recipes aren't online. Usually that's not a problem and I can find similar enough recipes to link you to, but with this cookbook I haven't found that to be true so I'm sharing my adaptation of this recipe directly. What I love about this particular recipe is that it has minimal ingredients, is super easy and lends itself naturally to a leftovers dish that is different than the original dish (we make orange chipotle tacos with cabbage & all the fixings for leftovers).
Traditional Thai Condiments (along with fish sauce and palm sugar of course!)
Before vacation slipped too far from our memory, we decided to put our newfound Thai cooking skills to the test and throw a Thai party for our friends. With of course, the “cost” to our friends of having to sit through a slideshow of 300 of our favorite pictures from Thailand and Cambodia...he he. If I do say so myself though, we earned their viewership...the food we made was GOOD!
This is one of our favorite types of curry...the addition of peanuts to red curry paste makes it a bit more rich. As with most curries any meat works well with this, but we like chicken or pork...and this is a pretty spicy one, but feel free to dial it back.
The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand
This might have been our favorite discovery in Thailand. I had read about this soup, that was mostly found in Chiang Mai, before we even left the U.S. and I knew I had to try it. I’m a sucker for regionally specific foods and I love me some noodles. When we got to Chiang Mai a local friend we made at the hotel told us of a place around the corner where we had to go to get Khao Soi...funnily enough it was also in my guide book and the place that I had earmarked. So my choice being corroborated by a local, we headed to Huen Phen for dinner, our bellies growling with excitement.
Unfortunately we missed the memo...Khao Soi is a lunch time dish only, so we were out of luck for dinner. We ate there anyway and had a fabulous meal, but my mind was nervously churning. We only had one day left in Chiang Mai and we were in a cooking class from 9am until 1:30pm and Huen Phen was only open for lunch until 3 everyday. So our only chance was to force our already over-filled bellies coming from our cooking class to stretch a little bit more so we could try the famed Khao Soi from the best in the area. Were we up for the challenge? You bet! And we’re we ever so glad that we didn’t give up our quest for Khao Soi...it is now one of our absolute favorite Thai foods and I think it will be yours too!
This is a super spicy dish...very deceiving too because it’s a cold salad and looks so refreshing, it makes you think that it’s purpose is to cool down your palate from all of the other spicy dishes your eating. Not so...this is one of the spiciest of them all! Of course, you can dial back on the chilis to make it less spicy, but then it wouldn’t be authentic ;) The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand
Serves: 6 Total Time: 40 minutes Source: Soup, Superb Ways with a Classic Dish, page 109