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Thai cuisine comprises a complex and dynamic flavor profile, and attempting to recreate the delicate balance of salty, sweet, spicy, sour and bitter might seem daunting.
But here, we spotlight a couple of tasty dishes that require minimal ingredients and very little preparation. You can also adapt these basic recipes, substituting ingredients that are seasonal and fresh. Be adventurous. Get inspired by what you see in grocery stores and farmers markets.
PINEAPPLE CHICKEN CURRY
1/4 cup red curry paste
2 (13.5-ounce) cans coconut milk
2-1/2 tablespoons fish sauce
1/4 cup sugar
2 boneless, skinless chicken breast halves, cut into 1/4-inch slices
1-1/2 cups sliced bamboo shoot, drained
1/2 red bell pepper, julienned
1/2 small onion, chopped
1 cup fresh pineapple, chunked (can substitute with canned pineapple)
Chopped fresh cilantro
Chopped peanuts for garnish (optional)
In large skillet or wok over medium-high heat, mix curry paste, coconut milk, fish sauce and sugar. Stir until sugar dissolves.
Add chicken and bamboo shoots. Raise heat to high, bring to boil, lower heat and cook 15 minutes, until chicken is tender.
Add red bell peppers and onion and continue cooking until tender, about 5 minutes.
Stir in pineapple. Garnish with cilantro and peanuts if using. Serve over jasmine or sticky rice. Serves 4.
Approximate nutritional information, per serving (not including optional peanut garnish): 580 calories, 43 g fat, 37 g saturated fat, 55 mg cholesterol, 1250 mg sodium, 30 g carbohydrate, 2 g fiber, 20 g sugar, 24 g protein
THAI STEAK AND GREEN BEAN STIR-FRY
1 teaspoon peanut oil
1/2 pound skirt steak, cut into thin strips against grain
Salt, to taste
4 tablespoons fresh ginger, peeled and minced, divided
4 cloves garlic, minced, divided
1 pound fresh green beans, cleaned and trimmed
3 shallots, sliced
2 tablespoons fish sauce (available in Asian section of supermarkets)
1 cup fresh Thai basil
1 to 2 fresh Thai chilies, finely chopped
In large skillet or wok over medium-high, heat oil. Lightly season steak with salt and add to skillet with half of ginger and garlic. Cook 4 minutes or until steak is lightly browned. Remove from skillet and set aside.
To skillet, add green beans, shallots and remaining ginger and garlic; cook until tender but still crisp, about 5 minutes.
Return steak to skillet (with all the juices); add fish sauce, basil and chilies. Cook 1 minute.
Serve over jasmine rice. Serves 4.
Approximate nutritional information, per serving (not including salt to taste or jasmine rice): 170 calories, 8 g fat, 3 g saturated fat, 35 mg cholesterol, 750 mg sodium, 12 g carbohydrate, 4 g fiber, 5 g sugar, 15 g protein
COOL THAI CUCUMBER SALAD
3 large cucumbers, peeled, seeded and cut into 1/4-inch slices
1 tablespoon salt
1/2 cup rice wine vinegar
1/3 cup sugar
1/2 small red onion, sliced
2 jalapeno peppers, seeded and sliced
1/2 cup fresh cilantro, chopped
1/4 cup chopped fresh mint (optional)
1/2 cup peanuts, chopped
In colander, toss cucumber slices and salt and let sit 30 minutes. Rinse with cold water and pat dry.
Whisk sugar and vinegar until sugar is dissolved. Add cucumbers, red onion, jalapeno peppers, cilantro and mint if using. Toss lightly.
When serving, garnish with chopped peanuts. Serves 4.
Approximate nutritional information, per serving: 220 calories, 10 g fat, 1.5 g saturated fat, no cholesterol, greater than 700 mg sodium, 30 g carbohydrate, 4 g fiber, 22 g sugar, 7 g protein
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More Hawaiian Electric Co. recipes are available at www.heco.com.
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