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Simple Thai Food: Sweet Dry Curry of Pork and Green Beans (ผัดพริกขิง)

Sweet Dry Curry with Pork and Green Beans - Phat Phrik Khing - Simple Thai Food Book - Leela Punyaratabandhu
This is one of the recipes from Simple Thai Food that I’d like you to try especially, if you haven’t already. There’s no photo for it in the book, so I thought I’d add this recipe to the Simple Thai Food Recipe Photos category.

Instead of long beans which are traditionally used in Thailand, I’ve used French green beans here—just because they were there (I could have used green beans which would work just as well). And since haricots verts are more slender and tender than either long beans or green beans, I left them whole. They were lightly steamed and presented on one side of the platter instead of mixed into the dry curry as I’ve told you to do in the book. Some restaurants and rice-curry shops in Bangkok present the dish this way as well; some even add the yolks of salted duck eggs on the side just to provide something salty to balance out the sweetness of this dry curry.

The recipe can be found on page 98, in the chapter on Rice Accompaniments. If you choose to use dried shrimp flakes—and I highly recommend that you do—please be sure to add it along with the oil and the curry paste right at the beginning. To form a simple samrap (explained in the introduction of the same chapter), I suggest you make a pot of clear soup with silken tofu and chicken dumplings on page 83 and serve both with rice.

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Lemongrass Baked Chicken Wings (ปีกไก่อบตะไคร้)

Thai Baked Chicken Wings with Dried Chili Dipping Sauce by SheSimmers.com
This post is brought to you by excitement at the level that is so unreasonable it’s awkward. I just made these wings less than a couple of hours ago. The kitchen and my clothes still smell like them as I’m sitting here, writing.

(Whispering, because the wings are within earshot) These wings would have been much better grilled, in my opinion. But where I am, the weather is not yet warm enough to grill outside. So I went for the next best option: baking. Continue Reading →

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My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen

Simple Thai Food by Leela Punyaratabandhu
Remember when the Zealous Water Buffalo told you many months ago that I was writing a book? Well, it’s done. Simple Thai Food: Classic Recipes from the Thai Home Kitchen won’t be available until around mid-May, but if you preorder it now, you will be among the first people to get it.

That’s not all, if you preorder the book now, you will be given access to a video tutorial on how to make red curry from scratch, from the homemade paste to the finished dish. I do not intend on making this video public on the blog or elsewhere, at least within the next year or so. So it will be available immediately to only the early birds among you and no one else. So, please be sure to keep the email confirmation from your bookseller of choice (Amazon, Barnes & Noble, IndieBound, iBooks, and Google Books) when you preorder.

You have until Thai New Year (April 13) to do so which is when I will tell you how to redeem your gift.

But first, let me tell you a bit about the book so you know what you’re investing in. In keeping with the theme of simplicity, I will sum up this book into one sentence. Continue Reading →

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