Tag: Thai

How to Make Thai Sticky Rice in a Steamer · i am a food blog i am a food blog

I like rice. As a super picky kid it was the one thing I would consistently eat, aside from dry cereal. I became a connoisseur: I knew when it was overcooked and mushy, I knew when it was cooked perfectly al dente, and I definitely knew sticky rice.

I loved the texture of sticky rice back then and I still love it now. Sticky rice is a bit different from regular rice, in that it’s steamed, instead of boiled. It also tastes different – it’s fragrant with a delightfully sticky texture. Usually, you find it alongside Thai food, like larb, soup, grilled meats and fish, or chili paste. It’s also used for things like sticky rice desserts, savory leaf wrapped steamed rice dishes, and mochi.

We don’t really make sticky rice at home much, because we always forget to soak it overnight. Soaking the rice over night is key – it lets the kernels of rice hydrate, so they cook more evenly. Soaking also ensures a nice tender texture when you steam it. There are lots of recipes that don’t require soaking, but if you don’t, you don’t really get that soft, sticky texture when you think of sticky rice. You want the rice to be sticky, and squishable into a small ball, which is how Thai people generally eat it.

Once you remember that you need to soak sticky rice before you cook it, you’re gold. I could eat this stuff every day!

How to Make Thai Sticky Rice in a Steamer | www.iamafoodblog.com

How to Make Thai Sticky Rice in a Steamer | www.iamafoodblog.com

How to Make Thai Sticky Rice in a Steamer | www.iamafoodblog.com

How to Make Thai Sticky Rice in a Steamer | www.iamafoodblog.com

How to Make Thai Sticky Rice in a Steamer
makes about 1.5 cups rice


Soak the sticky rice in water overnight.

The next day, drain the rice. Line a bamboo steamer with a clean kitchen towel and spread out the sticky rice inside.

Bring a large pot of water on to boil, then place the steamer on top, with the lid on. Steam for 20-25 minutes, depending on how soft you like your rice, and let stand, covered for five minutes. Enjoy warm!

Alternately if you don’t have a steamer, you can use a colander and pot with a lid. Just place the rice in the colander and set it inside the pot. Make sure the water in the pot doesn’t touch the colander, then bring the water to a simmer and cover with a lid, steaming for 20 to 25 minutes.

How to Make Thai Sticky Rice in a Steamer | www.iamafoodblog.com

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Thai Red Curry Chicken with Bamboo Shoots Recipe · i am a food blog i am a food blog

Thai Red Curry with Chicken and Bamboo shoots is a favorite of mine; I get it for lunch at our local place pretty much every time we eat Thai food in a set with a spring roll and rice. It’s sweet, savory, spicy, and utterly delicious. The lime zest is what really pushes this version over the top – although if we’re being honest, kaffir lime leaves are better if you can find them. Baby corn is not a really traditional Thai ingredient, but it’s not unheard of either, and I find it adds a bright and pungent crunch to the dish.

Cooking Notes
Thai Red Curry Paste is available pretty much everywhere, but if you can’t find it, Amazon probably sells a red curry paste within a 1-day shipping window of you. As always, Thai basil is best but you can replace with sweet basil just fine, or even arugula.

What do you need?
A pan.

How do you serve it?
Serve with rice, lime wedges, fresh basil, and fried onions.

Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

Thai Red Curry Chicken with Bamboo Shoots Recipe
Serves 2-4


  •  1lb boneless skinless chicken thighs, cubed
  • 2 tbsp Thai red curry paste
  • 1 can sliced bamboo shoots
  • Thai chilies (optional)
  • 1/2 can baby corn (optional)
  • 1 can coconut milk
  • 1 handful Thai basil
  • zest of 1 lime

1. Heat up around 1 tablespoon of oil in a large saute pan and fry your chicken until lightly browned, then add red curry paste, bamboo shoots, corn (if using), and thai chilies (if using). Fry until everything is deeply brown and fragrant (about 5 minutes).
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

2. Add coconut milk and bring to a boil, then reduce your heat to low and simmer for 15 minutes.
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

3. Remove from the heat and add thai basil and lime zest.
Remove from the heat and add fish sauce, sugar, thai basil, chilies, and lime zest

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.

Thai

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Weeknight Thai Basil Chicken with Fried Eggs aka the Easiest Pad Krapow Gai Recipe Ever · i am a food blog i am a food blog

This is a super simplified version of everyone’s favorite Thai dish Pad Krapow Gai, possibly the most popular dish in Thailand, even more so than Pad Thai, which is a fake thing invented in the 50s. Properly speaking, Thai Basil Chicken should be made with holy basil (that’s what kra pow means), but as this is dinner and chill, any basil will do, or even arugula. This dish comes together in 10 minutes with only 7 ingredients and tastes like a million dollars. The most important part is the eggs, which really take things to the next level. It’s spicy, savory, and the perfect answer to a long stressful day at work.

Cooking Notes
If you can get it, holy basil is where it’s at, but then after that, sub with Thai basil, then regular fresh sweet basil, or if you’re feeling really adventurous, arugula, which has a little bit of the pepperiness of holy basil (or even a mix).

The secret to Thai eggs is getting a lot of oil (say 2-3 tablespoons) very hot and then almost deep frying your eggs. Crack your eggs, one at a time, into a bowl so you can drop it in more evenly. Spoon hot oil over the uncooked parts to baste the eggs so that the edges don’t brown too too much, unless you’re into that, which I am.

Thai peppers are very very spicy. Frying them mellows out the spice a little, but if you’re not feeling adventurous, you can substitute for any red pepper of any spiciness.

Oyster sauce can be found in the Asian aisle of any grocery store. If you see the Lee Kum Kee bottle with the painted label, go for that one. It’s a few dollars more but much better than the red panda label.

What do you need?
A garlic press and a mortar and pestle help a lot but aren’t necessary.

How do you serve it?
Serve over rice or with noodles. Just be sure to include the fried egg.

Weeknight Thai Basil Chicken Recipe
Serves 2


  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 eggs
  • 5-10 chilies, roughly chopped
  • 8 cloves garlic, crushed or chopped
  • 1lb ground chicken or turkey
  • 1 cup basil, leaves only

1. Pre-measure your soy sauce and oyster in a small bowl.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

2. Fry your eggs sunny side up in a generous amount of oil over high heat, one at a time. When done, transfer to a plate and set aside.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

3. Fry your garlic and chilies until fragrant – about 20 seconds.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

4. Fry your ground chicken or turkey. Don’t break it up too much, allow it to form a crust.

5. When your meat is browned to your liking, add the sauce and toss until evenly coated. Remove from heat and add basil, toss until the basil is wilted.

6. Serve over rice and topped with the fried eggs.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.

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Thai Coconut Curry Chicken Noodle Soup Recipe · i am a food blog i am a food blog

Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.

The funny thing is, I really like making things from scratch. So why is it that when there’s a convenient alternative, I go for the alternative? Is it a metaphor for my life?! Do I always take the easy way out but profess to try do do difficult things? The thing is, I kinda think it’s true. I am not the greatest when I’m learning new things. I always complain and it’s a real pain for me (and everyone around me) when I’m trying to learn a new skill.

Speaking of skills, Mike and I have been doing a lot of logic puzzles lately. We got into them a couple of years ago and did them all the time but after a while we stopped. When we first started I was a whiney mess, complaining about how difficult they were. But after I got the hang of it, I came to love logic puzzles. There’s something very satisfying about them. Anyway, I guess in a round about way I’m saying, it’s good to do hard things and learn new things and basically live life instead of just coasting.

Not that I’m against coasting. I mean, this was one of those mindless recipes where you throw everything in a pot, set it and forget it. Sometimes it’s just what you need, I guess.

Anyway, we crushed this bowl: it was spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime bright and fresh. And while the egg ribbons and crunchy bits are completely optional, they add a lot of textural and taste contrast too. Maybe if you’re looking to do something new, give egg ribbons a try if you haven’t. They’re really simple but so satisfying. Should I put up a quick tutorial?

Hope you guys are having an awesome weekend so far 🙂

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

15 Minute Khao Soi: Thai Coconut Curry Chicken Noodle Soup Recipe
serves 2


  • 2 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 1-2 tablespoons red curry paste
  • 1/2 inch piece ginger, thinly sliced
  • 2 cloves garlic, crushed
  • 1 large chicken breast
  • 1 tablespoon fish sauce, or to taste
  • 1 tablespoon light brown sugar, or to taste
  • 2 portions egg or ramen noodles
  • sliced shallots
  • lime wedges
  • cilantro

Optional Toppings:

  • egg ribbons
  • crispy wonton strips

In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls.

Finish with lime and cilantro and enjoy!

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.

khao soi thai coconut curry noodle soup | i am a food blog

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Sunshine Pad Thai (Vegetarian) – 101 Cookbooks

Pad thai is nearly always a crowd-pleaser. It’s the sort of food that’s good, even when it’s bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today’s pad thai recipe is the riff I’ve been making lately – combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. I boost that water with lots of turmeric and the noodles drink it up until they glow a hot yellow. Also, this typically ends up being a one-dish meal for us, and I can’t help but add a significant green component. Enter broccolini.

Sunshine Pad Thai (Vegetarian)

The Set Up

Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. Once you start cooking, things go down fast. For this recipe I have you cook the broccolini first, remove it from the pan, and then proceed with the recipe. One pan meal.

Sunshine Pad Thai (Vegetarian)

The other wild card here is in relation to the bean sprouts. Sometimes, none of the stores within walking distance of my house have them, or they are sad looking. I substitute dice celery, which I actually love – lots of crunch and flavor! Hope you enjoy!

Sunshine Pad Thai (Vegetarian)

Sunshine Pad Thai (Vegetarian)

For you turmeric lovers, you can also browse these turmeric recipes. This pad thai recipe is one of my favorite ways to incorporate the super spice, but you’ll find lots of other ideas as well. Enjoy!

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15 Minute Thai Red Curry Ramen Recipe · i am a food blog i am a food blog

This bowl of noodles is what you want to eat when you’re looking for a fast and cozy dinner. Creamy, spicy, full of vegetables, chicken, and noodles: perfect for warming up and relaxing after a long day in the cold.

Do you ever get home from work (or school, or wherever) and are just exhausted? The thought of cooking is absolutely draining and all you want to do is order in? I have to admit, if I were single (thank goodness I’m not), my most used app would probably be grubhub or uber eats (or postmates or doordash). I’m not embarrassed – okay, I’m a little embarrassed – to say that I actually have horrible eating habits. I let myself get incredibly hangry, so much so that I can’t even contemplate cooking. Sometimes, when I’m alone and even waiting for delivery is too much, I’ll eat a family size bag of chips and call it a night.

Thankfully we usually have a lot of leftovers in the fridge and that helps, but when there’s nothing in the fridge and I want to make something practically instant, I always think of noodles in soup. I know what you’re thinking? Soup?! That takes forever. I think my noodles in soup habit comes from eating lots and lots of packs of instant noodles in high school. Instant noodles are fast – heck, they’re even called instant! I’ll admit that I still indulge in instant noodles sometimes, but if I’m looking for quick homemade alternative, this is it.

Seriously, you just throw everything into your instant pot, wait for it to come to pressure, let it do it’s thing for 5 minutes while you boil and drain some noodles, and you’ve got dinner. This recipe is for two and because there isn’t that much liquid that goes into the pot, it doesn’t even take that long to come to pressure.

When the cooking time is done, quick release, take out your chicken and shred it and you’re good to go. Speaking of chicken, I think it’s crazy how all the online Instant Pot chicken breast recipes say that they need to go in at high pressure for 10 minutes. I’ve been cooking chicken breasts at high pressure for 5 minutes and they’ve been coming out great – 10 minutes would definitely be on the dry and stringy side. I think I might even go for 3 or 4 minutes next time. I’ll do it in the spirit of science report back to you if it works.

Anyway, I hope you get a chance to try this recipe. It’s a spicy, creamy, nutty, noodle-y bowl of comfort. There’s a little bit of spice from the red curry paste, richness from the coconut milk, and a satisfying depth from the sesame. So, so good.

15 Minute Thai Red Curry Ramen Recipe | www.iamafoodblog.com

15 Minute Thai Red Curry Ramen Recipe | www.iamafoodblog.com

15 Minute Thai Red Curry Ramen Recipe | www.iamafoodblog.com

15 Minute Thai Red Curry Ramen Recipe
serves 2


  • 2.5 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 2 tablespoons sesame paste, tahini, or nut butter of choice
  • 1-2 tablespoons red curry paste, depending on spice preference
  • 2 cloves garlic, peeled and smashed
  • 1 inch piece of ginger, peeled and thinly sliced
  • 1 large chicken breast
  • 1 cup cremini mushrooms, sliced
  • 2 portions ramen noodles
  • 1 red pepper, sliced
  • 2 large handfuls spinach
  • lime and cilantro, to finish

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.

In the Instant Pot insert, add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice up your peppers and cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Stir the peppers and spinach into the soup. Taste the soup and adjust the seasoning if needed, then divide evenly between the two bowls.

Finish with lime and cilantro and enjoy!

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