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Thai Pork Massaman Curry

 

Thai Pork Massaman Curry

Peter Janke - East Asia mission team
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Course Main Course
Cuisine Thai

Ingredients
  

  • 1 ½ LB of Pork (or Chicken or Beef)
  • 5-6 tbsp Massaman curry paste 5-6
  • 3 tbsp Thai spices
  • 3 tbsp cardamom
  • 2 bay leaves remove before serving
  • 3-4 tbsp star anise
  • 6-7 cinnamon sticks
  • 5 cup coconut milk
  • 5 potatoes
  • 3 onions
  • 1 cup peanuts
  • 8 tsp fish sauce
  • 5 + 1/2 tsp coconut sugar
  • 4 tsp tamarind juice

Instructions
 

  • Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
  • Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
  • Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
  • Add palm sugar, fish sauce, and Tamarind juice to taste.
  • Stew the curry for about 40 minutes or until the potatoes are soft.
  • Serve with white rice.

Video

 

Thai Mango Sticky Rice

 

Thai Mango Sticky Rice

Peter Janke - World Missionary
There is a lot to love about Thai food. Panang Curry, Spicy Basil Pork, and Papaya Salad have quickly become some of my favorite dishes. But none of them beats my absolute favorite: Mango Sticky Rice. There are many recipes out there for Mango Sticky Rice, some more garnishes or steps, but I’ve found the simple recipe is just as good and takes a fraction of the time and effort. In fact, I’m not sure I can call it a recipe because I don’t know the exact amount, but I’ve tried my best to lay it out for you here.
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Course Dessert
Cuisine Thai
Servings 8

Equipment

  • Rice Cooker (Or a steamer)

Ingredients
  

  • 3 cups Thai Sticky Rice (Not jasmine, it won't work)
  • 2 cups coconut milk
  • 1/2 cup sugar
  • 4 mangos yellow, sweet, juicy ones

Instructions
 

  • Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
  • Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
  • Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
  • When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
  • Eat and then repeat step four.

Video

 

Northern Thai Pork Stew

 

Northern Thai Pork Stew

Stephen Wiesenauer - World Missionary
This is actually a Thai adaptation of a Taiwanese dish brought by immigrants about a century ago. The version shared here is a family favorite of the Wiesenauer family. Super easy to make. Smells and tastes amazing.
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Course Main Course
Cuisine Thai
Servings 8

Ingredients
  

  • 2 lbs pork cut into 2 inch pieces
  • 4-6 potatoes peeled and cut into 2 inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup cooking wine
  • 2 slices ginger root approximately 2 inches long each
  • 2 whole star anise
  • 2 cloves garlic
  • 2 tbsp sugar
  • Enough water or chicken broth to cover ingredients

Instructions
 

  • Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
  • Serve over rice.
  • This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
  • Then return the eggs to the stew when you reheat it.
  • The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.

 

Thai Chiang Mai Noodle (Kao Soy)

 

Thai Chiang Mai Noodle (Kao Soy)

Christine Doebler - Missionary Wife
This dish is a favorite with our East Asia Team members who live in Chiang Mai. Our acronym isn't EAT for nothing!
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Course Main Course
Cuisine Thai
Servings 1

Ingredients
  

  • 50 gr deep-fried egg noodles
  • 100 gr boiled egg noodles
  • 2 tbsp pickled cabbage
  • 50 gr raw chicken
  • 2 tbsp coconut oil
  • 2 cups coconut milk
  • 3 chopped shallots
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp Indian curry powder
  • 1 tbsp red curry paste
  • 1 tbsp finely chopped spring onion and cilantro
  • 1 lime cut into slices

Instructions
 

  • Place boiled noodles in a big soup bowl.
  • Mix red curry paste with Indian curry powder.
  • Place wok over low heat, combine oil and red curry paste and stir until fragrant.
  • Add chicken and 1/4 c. Coconut milk and stir until chicken is cooked.
  • Add remaining coconut milk, turn up the heat to medium, stirring constantly.
  • Add fish sauce and sugar.
  • Pour over boiled noodles and garnish with deep-fried egg noodles, shallots, lime, pickled cabbage, spring onion, and cilantro.
  • Enjoy!