Reheat the reserved oil in the sauté pan. Transfer the paste and heat for 5 minutes, stirring constantly. If the paste seems thick, add a bit of water.
Marinating Safely
When you marinate foods, you should always do it in the refrigerator to reduce the possibility of bacteria growth unless otherwise directed in a recipe.
Yields approx. ½ cup
Fermented soybeans remind me of garbanzo beans. When they are cooked and ground they have a somewhat mealy texture and the fermentation process yields a slightly sharp, vinegary taste.
Thai Marinade — 1
2 tablespoons fish sauce
¼ cup fresh lime juice
½ cup sesame oil
1 large stalk lemongrass, crushed
¼ teaspoon hot pepper flakes
2 tablespoons chopped peanuts
3 cloves garlic, minced
¼ cup chopped cilantro
1 tablespoon brown sugar
Combine the fish sauce and lime juice in a small bowl. Slowly whisk in the sesame oil, then stir in remaining ingredients.
Yields approx. 1 cup
This marinade contains the classic ingredients of Thai cuisine: fish sauce, lime juice, peanuts, chili peppers, and lemongrass. It works well with chicken, pork, or beef.
Thai Marinade — 2
3 tablespoons fish sauce
1 tablespoon sweet soy sauce
½ cup rice wine
¼ cup peanut oil
¼ cup chopped basil leaves
¼ cup chopped mint leaves
3 cloves garlic, minced
1 tablespoon chopped gingerroot
1 small onion, chopped
2 tablespoons chopped lemongrass
Combine the fish sauce, sweet soy sauce, and the rice wine in a small bowl. Slowly whisk in the peanut oil, then stir in remaining ingredients.
Yields approx. 1½ cups
The basil and mint in this recipe are more traditional, but you can substitute almost any slightly spicy herb. Try parsley or arugula, or, for a milder version, baby spinach works well, too.
Thai Marinade — 3
1 (12-ounce) can coconut milk
½ cup Red Curry Paste (see recipes on pages 4 and 5)
1 stalk lemongrass, roughly chopped
6 kaffir lime leaves, finely sliced
1 teaspoon fresh gingerroot, chopped
¼ cup chopped cilantro leaves
¼ cup lime juice
2 tablespoons fish sauce
1 tablespoon sweet soy sauce
Combine the coconut milk, curry paste, lemongrass, and kaffir leaves in a small saucepan; bring to a simmer over medium heat.
Reduce heat and continue to simmer for 15 minutes.
Remove from heat and allow to cool to room temperature.
Stir in all the remaining ingredients.
Yields approx. 2 cups
This marinade is infused with the flavors of India. In addition to the lemongrass, lime juice, and fish sauce, curry paste and coconut milk add to the complexity of the flavors.
Asian Marinade — 1
¼ cup fish sauce
¼ cup soy sauce (preferably low-sodium)
½ cup freshly squeezed lime juice
2 tablespoons crunchy peanut butter
1 tablespoon light brown sugar
1 tablespoon curry powder
1 teaspoon minced garlic Crushed dried red pepper
Combine all the ingredients in a blender or food processor and blend until smooth.
Yields approx. 1¼ cups
This recipe uses ingredients more common to other Asian countries, yet still has Thai overtones. Soy sauce, which is more characteristic of China and Japan, smooths out the bite of the fish sauce.
Asian Marinade — 2
½ cup lime juice
¼ cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
cup vegetable oil
2 tablespoons sesame oil
¼ teaspoon ground anise
1 teaspoon Chinese 5-spice powder
1 tablespoon freshly grated gingerroot
3 cloves garlic, minced
3 tablespoons chopped cilantro
¼ cup chopped green onion
Combine the lime juice, soy sauce, hoisin sauce, and honey, and blend well. Slowly whisk in the vegetable and sesame oils. Add the remaining ingredients and mix thoroughly.
Yields approx. 1¼ cups
This recipe has a definite Chinese influence, featuring soy sauce, hoisin sauce, 5-spice powder, and sesame oil.
Tamarind Marinade
1½ cups Tamarind Concentrate (see recipe on page 18)
4 pieces lime peel (approximately ½-inch by 2-inches)
¼ cup fresh lime juice
1 tablespoon soy sauce
¼ cup vegetable oil
1 shallot, chopped
2 garlic cloves, minced
1 tablespoon diced fresh gingerroot
1 tablespoon brown sugar
¼ cup toasted, unsweetened coconut
½ cup chopped cilantro leaves
Combine the tamarind and lime peel in a small saucepan and bring to a simmer; cook for 5 minutes.
Remove from heat and cool to room temperature. Stir in the remaining ingredients.
Yields approx. 2 cups
This slightly sweet marinade works well with chicken or shellfish. Let some of the coconut and cilantro stick to your food while cooking.
Coconut Marinade
3 tablespoons rice wine vinegar
2 tablespoons shredded, unsweetened coconut
1 tablespoon minced fresh ginger
3 tablespoons lime juice
1 tablespoon grated lime zest
¼–½ teaspoon red chili pepper flakes
2 teaspoons sugar
teaspoon curry powder
Warm the vinegar over low heat. Add the coconut and ginger to soften.
Remove from heat and stir in the remaining ingredients.
Yields approx. ½ cup
This wonderful marinade is ideal for shellfish such as scallops and prawns. The acidity of the lime is perfectly balanced with the sweetness of the coconut, sugar, and curry.
Malaysian Marinade
2 tablespoons honey
3 tablespoons lime juice
1 teaspoon grated lime zest
¼ cup soy sauce
¼ cup vegetable oil
2 tablespoons grated gingerroot
1 green onion, trimmed and thinly sliced
½ teaspoon ground cumin
½ teaspoon coriander
¼ cup chopped cilantro
Combine the honey, lime juice, lime zest, and soy sauce in a small bowl.
Slowly whisk in the oil.
Stir in the remaining ingredients.
Yields approx. 1 cup
Muslim traders brought with them the sweet spices of the West as they ventured into what is now Singapore and Indonesia. Try this fragrant marinade with any poultry.
Thai Vinegar Marinade
4 cloves garlic, minced
6 dried red chilies, seeded and crumbled
3 tablespoons chopped green onion
1 tablespoon fresh grated gingerroot
2–3 tablespoons vegetable oil
3½ cups rice wine vinegar
1 tablespoon sugar
¼ cup chopped lemongrass
Place the garlic, chilies, green onions, and ginger in a food processor or blender and process to form a paste.
Heat the oil in a wok or frying pan, add the paste, and stir-fry for 4 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
In a small saucepan, bring the vinegar to a boil. Add the sugar and the lemongrass; reduce heat and simmer for 20 minutes.
Stir in the reserved paste.
The Elements of a Marinade
Most marinades will include three specific elements: an acid, such as a citrus juice or vinegar, acts as a softening agent;
an oil, which adds flavor and moisture; and the spices, which impart aroma and flavor to your dish.
Yields approx. 3 cups
The rice wine in this marinade packs a terrific flavor surprise. Try it with beef or pork.
Lemongrass Marinade
1 cup extra-virgin olive oil
2 stalks lemongrass, trimmed and smashed
2 cloves garlic, minced
¼ tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons lime juice
1 jalapeño chili pepper, seeded and chopped
2 tablespoons chopped cilantro
Pour the olive oil into a pan and heat until warm. Add the lemongrass and garlic, and cook for 1 minute. Remove from heat and let cool to room temperature.
Stir in the remaining ingredients.
Toasted Coconut
Toasted coconut is a nice item to have on hand — and not only as an ingredient for Thai recipes. Try sprinkling some over the top of a frosted cake or over a fruit salad, or stir some into your favorite tuna salad. Place 1 cup of dried, unsweetened coconut flakes in a heavy skillet over low heat, stirring frequently for 8 to 10 minutes, until golden brown.
Yields approx. 1 cups
What is more Thai than lemongrass? If you are a lemongrass fan, this marinade is for you. I think it works well with poultry, beef, and pork, especially if you plan to grill.
Shredded Fresh Coconut
1 heavy coconut, with liquid
Preheat the oven to 400 degrees.
Pierce the eye of the coconut with a metal skewer or screwdriver and drain the coconut water (reserve it for later use if you like).
Bake the coconut for 15 minutes, then remove and let cool.
When the coconut is cool enough to handle, use a hammer to break the shell. Using the tip of a knife, carefully pull the flesh from the shell. Remove any remaining brown membrane with a vegetable peeler.
Shred the coconut using a 4-sided grater. Fresh coconut will keep in the refrigerator for up to 1 week.
Yields approx. 1 cup
This is a good activity for anger management. Take out your aggressions on a coconut — it's amazing how satisfying it can be!
Lemon Chili Vinegar
1 quart white wine vinegar Peel of 4 limes
8–10 serrano chilies
Combine all the ingredients in a medium-sized saucepan and bring to a simmer over medium heat.
Reduce heat and simmer for 10 minutes.
Cool to room temperature, then strain.
Yields approx. 1 quart
Try using this tasty vinegar as a substitute for white vinegar — use it to make salad dressing, in mayonnaise, or to liven up soup.
Chili Vinegar
½ cup white vinegar
2 teaspoons fish sauce
3 serrano chilies, seeded and finely sliced
Place all of the ingredients in a bowl. Let sit at least 20 minutes to allow the flavors to develop.
Yields approx. ½ cup
Because vinegars are acids, they have quite a long shelf life, almost an indefinite one. Store your infused vinegars in a wellsealed jar in the refrigerator. Just be warned that the flavors will intensify as they sit!
Tamarind Concentrate
2 ounces seedless tamarind pulp (sold in Asian markets)
1 cup warm water
Place the tamarind pulp and water in a small bowl for 20 minutes or until the pulp is soft.
Break the pulp apart with the back of a spoon and stir to combine.
Pour the mixture through a fine-mesh sieve, pushing the soft pulp through the strainer. Discard any fibrous pulp remaining in the strainer.
Makes approx. 1 cup
Another Thai flavoring staple, Tamarind Concentrate is a necessity for a wellstocked Thai kitchen. Although homemade is always best, tamarind concentrate (or paste) is available in Asian specialty markets.
Thai Grilling Rub
4 teaspoons salt
1 teaspoon ground ginger
1 teaspoon dried lime peel
1 teaspoon freshly ground black pepper
Combine all the ingredients and mix thoroughly. Store in an airtight container.
To use, rinse the meat of your choice under cool water and pat dry; sprinkle the meat with the spice mixture (to taste) and rub it in along with some olive oil, then grill or broil to your liking.
Spice Rubs
There is a virtually infinite number of spice rub combos and variations. One helpful hint for creating your own spice rub: Check out some of the seasonings used in your favorite sauces, then mix together roughly equal parts of these ingredients to use as a rub for the meat, poultry, fish, or vegetable that was also involved in that recipe. You should also feel free to experiment!
Yields approx.
7 teaspoons I love spice rubs. They may be the easiest way to add flavor quickly to anything you put on the grill (or under the broiler). This rub is ideal for pork or chicken.
2
Dipping Sauces, Salsas, and Vinaigrettes
Peanut Dipping Sauce — 1
Peanut Dipping Sauce — 2
Peanut Dipping Sauce — 3
Minty Dipping Sauce
Quick Hot Dipping Sauce
Sweet-and-Sour Dipping Sauce
Thai-Style Plum Dipping Sauce
5-Minute Dipping Sauce
Mango-Pineapple Salsa
Mango-Cucumber Salsa
Banana, Tamarind, and Mint Salsa
Spicy Thai Dressing
Peanut Pesto
Jalapeño-Lime Vinaigrette
Ginger-Lemongrass Vinaigrette
Mint-Cilantro “Chutney”
Peanut Dipping Sauce — 1
cup crunchy peanut butter
1½ cups coconut milk
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon grated gingerroot
4 cloves garlic, pressed
3–4 dashes (or to taste) Tabasco
¼ cup chicken or vegetable stock
¼ cup heavy cream
Combine the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic, and Tabasco in a small saucepan over medium heat. Cook, stirring constantly, until the sauce has the consistency of heavy cream, about 15 minutes.
Transfer the mixture to a blender and purée briefly.
Add the stock and cream, and blend until smooth.
Allergy Alert
There are a fair number of people who are allergic to peanuts. Before inviting guests over for a Thai dinner, you should ask — just in case.
Yields approx. 2 cups
Many people's first contact with Thai cooking is with skewered, grilled meat (usually chicken, beef, or shrimp), called “satays.” These terrific appetizers are dipped in peanut sauce.
Peanut Dipping Sauce — 2
cup crunchy peanut butter
1½ cups unsweetened canned coconut milk
¼ cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon grated gingerroot
2 teaspoons minced garlic Ground cayenne or crushed red pepper flakes to taste
¼ cup low-sodium beef broth
¼ cup half-and-half or heavy cream
In a medium-sized saucepan, combine the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and cayenne.
Stirring constantly, cook over medium heat until the sauce thickens, about 15 minutes.
Remove the sauce from the heat and add the beef broth and cream. Using a hand mixer, blend until smooth. Heat briefly just prior to serving.
Yields approx. 2 cups
This peanut sauce can be used as a dip for any type of meat, but, because it is made with beef broth, it goes best with beef, lamb, or chicken.
Peanut Dipping Sauce — 3
3 shallots
1 cup canned coconut milk
½ cup smooth peanut butter
2 teaspoons light brown sugar
1 teaspoon Tabasco
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon fresh lemon juice
2 tablespoons fresh lime juice
Roast the shallots in an oven preheated to 325 degrees for about 5 minutes or until soft. Let them cool to roughly room temperature.
Place all ingredients in a blender or food processor and blend until smooth.
Yields approx. 2 cups
This quick peanut sauce is a delicious dip for fish, shrimp, or chicken satays. It can also be used as a base for a variety of Thai dishes — or simply toss it with rice noodles for a quick snack.
Minty Dipping Sauce
¼ cup chopped mint leaves
1 serrano chili, seeded and diced
2 cloves garlic, minced
1 tablespoon grated lime zest
¼ cup lime juice
2 tablespoons fish sauce
Place all the ingredients in a blender and process until smooth. Serve with a variety of grilled, skewered meats and raw or blanched vegetables.
THE EVERYTHING® THAI COOKBOOK Page 3