Here are a few of the recipes I created for my recent Thai party.
8oz light or "neufchatel" cream cheese, softened
1 cup plain yogurt
1/2 cup mayonnaise
Thai chili basil paste
Thai sweet chili sauce
Coconut milk powder
Nam pla wan (Thai fruit dip paste)
Chopped green onions
baby carrots, bell pepper and cucumber strips, tortilla chips, and pretzels for dipping
Place softened cream cheese, yogurt, and mayonnaise in a bowl, stirring well to combine. Divide into three equally-sized portions.
Dip 1: mix in a heaping tablespoonful of the chili basil paste and a teaspoon or so of Sriracha. Stir in a tablespoonful or so of chopped green onions.
Dip 2: mix in 2 tablespoonsful of nam pla wan and a squirt of sriracha. Stir in some minced shallot and jalapeno.
Dip 3: mix in 2 tablespoonsful of sweet chili sauce and an equal amount of coconut powder. Stir in some minced jalapeno and shallot or green onion.
Thai Deviled Eggs
1 dozen large eggs
Thai red curry paste
Thai chili basil paste
sliced shallots and jalapenos
Place eggs in one layer in a large pot and fill with cold water to cover by about one inch. Bring to a rapid boil over high heat. As soon as water starts boiling, cover pot and remove from heat. Allow to sit in the water for 15-20 minutes. Remove eggs to a bowl of ice water. Allow to cool for at least an hour, or refrigerate them until ready to use.
When ready to use, crack and remove shells from eggs. Slice each in half lengthwise and remove yolks to a medium bowl. Some of the whites will tear and be unusable - that's ok, put them in the bowl with the yolks. Mash the yolks and broken whites with enough mayonnaise to make the mixture spreadable but not runny. Divide in half and add to taste chili basil paste to one batch and red curry paste to the other. (If you use supermarket curry paste, like Thai Kitchen, you can use quite a bit. Be more judicious with the real stuff, as it's extremely spicy.)
Use a piping bag or a spoon to fill egg whites. Garnish with shallots, jalapenos, or scallions.
Tod Mun Mu for a Party
2.5 lb ground pork
3 tablespoons Thai red curry paste
1/4 lb green beans, sliced into 1/4" bits
1/4 cup finely minced Kaffir lime leaves
1 teaspoon salt
Mix together all ingredients. Cover and refrigerate for at least one hour and up to overnight to allow flavors to blend. Form slider-sized patties (about 3" diameter). Fry over medium-high heat in a dry non-stick pan (they will ooze a ton of fat) until browned and cooked through, about 4 minutes per side. Remove to a paper-towel-lined plate to drain for a few moments before serving.
Serves 8-16, depending on how much other food is available. :)
Serve each burger on a small slider- or dinner roll-sized potato roll. Top with sprigs of cilantro and marinated cucumbers.
1 cup cucumber, peeled and sliced
1 teaspoon minced shallot
1 teaspoon minced jalapeno
1 Tablespoon vinegar
2 Tablespoon sugar
1/4 teaspoon salt
In a small saucepan or in the microwave, heat vinegar, sugar, and salt until sugar is dissolved. Allow to cool, then pour liquid over cucumbers. Stir in jalapeno and shallot. Let rest for about 20 minutes before serving.
If you liked this post (or if you didn't), please leave a comment!
Everything sounds delicious and creative! I will have to try some of the recipes.
Oh! How cool!!! I am looking forward to trying some of the dips this weekend.
I love Thai food! Any suggestions for reasonably priced, good Thai resaurants in and around Balto?
Kath - I think most local Thai restaurants are reasonably priced. Try Ban Thai downtown on Charles Street, Thai Restaurant on Greenmount Avenue, Little Spice in Hanover, and Bangkok Garden in Columbia.
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