Thai Food, Please!

Thai food is one of my favorites; what’s not to love about fresh ginger, coconut juice (number one on my list!), onions, peppers, pumpkin, noodles, and fresh brown rice?  

These are just a few ingredients that are used in Thai cuisine.  Although there has recently seemed to be an infusion of other ingredients used in Thai food, the main theme still remains the same; bold flavors with a refined finish.

If you live in the east end of town, you’ve most likely been to   The food at “The Mango” is freshly prepared, and more importantly, cooked the exact same way, regardless of when you dine there. 

During the evening hours you will find all of the tables occupied with hungry patrons devouring fresh noodles, fruit smoothies and bubble drinks.  What’s a bubble drink?  It’s a refreshing beverage made with fresh fruit, coconut, mango, and pineapple juices, and most importantly, oversized tapioca balls that fit perfectly through oversized straws. 

My favorite dish at The Mango are the Summer Rolls- a perfect combination of vermicelli, basil, mint, tofu, ground peanuts, then served in soft rice paper with a sweet dipping sauce. The combination of tastes and textures will surprise you if you haven’t experienced them before. Other favorites are the Pad Thai, and very spicy Broken Noodles, which contains rice noodles, green beans, carrots, tofu, chicken or duck, and a fiery, sweet sauce with plenty of hot pepper flakes.   

Many of my friends have recently been experimenting with Thai cuisine because it’s not difficult to make, and the ingredients are readily available in most grocery stores. Also, if you’re a vegan or vegetarian, Thai food is extremely accommodating. Simply replace the animal protein with a soy-based product, rice noodles, or crisp vegetables.

Here is a relatively simple recipe that I came up with a few months ago.  Give it a try, and let me know what you think!

Green Curry Chicken

Serves 6-8

Ingredients:

    * Chicken, Skinless Boneless Breasts- 4 Pounds

    * Sweet Onion- ½

    * Green Onions- 1 Bunch

    * Broccoli Florets- 2 Cups

    * Sliced Green Peppers- 2 Cups

    * Red and Orange Peppers- 1 Cup

    * Sliced Zucchini- 1 each

    * Sliced Squash- 1 each

    * Sliced Carrots- 2 Cups

    * Eggplant, Sliced- 2 Cups

    * Basil- 2 large bunches

    * 2 Cans of Coconut Milk

    * 10 oz. Green Curry Sauce (in the Asian, or Chinese Aisle at the Grocery Store)

    * 3 oz. Fish Sauce (in the Asian or Chinese Aisle at the Grocery Store)

    * 8 oz. Chicken Stock

    * 1 Teaspoon Red Pepper Flakes

    * Salt and Pepper to Taste

Prepare all of the vegetables. Put a large saucepan on high heat with a small amount of oil; sauté the veggies for 30 seconds, or until they just become brown.

Remove vegetables from the pan, place on a flat surface and let cool. Cut the chicken breasts into 1in. by 2 in. pieces (see photos). In the same pan, sauté on high heat until the chicken is browned on both sides, then remove from pan, and let cool.

Place the Coconut Milk, Chicken Stock, Green Curry Sauce, and Fish Sauce in a soup pot, stir and cook on medium heat for 10 minutes, add red pepper flakes. Taste the liquid; adjust seasoning with salt and pepper. Add the chicken to the liquid mixture and let cook on medium for 10 minutes; add the sautéed vegetables, and lastly, the basil.

Serve over rice.

Happy cooking!

Chef Kerber of Swissvale is the owner and executive chef of Chaz Catering LLC, and specializes in all types of gatherings as well as nutritional coaching. His clients include private individuals, professional sports figures, and corporate entities.

Check out his personal blog and website at www.pittsburghhotplate.com.