Stay-at-Homestead Quick and Easy Thai Food Recipes

Wendie and I recognize that we are very fortunate to have set our course for stay-at-home parenting. We are able to make a living, raise our children, and spend more time together experimenting in the kitchen. 

Today, we'd like to share some of our Thai recipes, including a curry coconut soup, a spicy papaya salad and a Thai peanut curry. These may not be like our usual old homestead recipes, but a little revolution now and then is a good thing.

Thai food is something we don't have often, not because we don't enjoy it as much as our favorite, Mexican, but simply because we neglect to pull out our Thai recipes for an occasional ganger. That will be changing. 

Quick and Easy Thai Food Recipes

 

Som Tam: Spicy Papaya Salad with Peanuts

Start with:
1/2 of a fresh green papaya
1/4 cup dried shrimp
1/4 cup fish sauce
1 tbsp palm sugar or brown sugar
Juice of 3 limes
4 bird's eye chillies
1/2 cup unsalted peanuts
3 Tablespoons coriander

In a bowl, blend fish sauce and lime juice. Dissolve in sugar. Mix in the chillies. Let it stand on the counter for 30 minutes or more. While waiting, grate papaya into thin strips, then toss in a bowl. 

Add dried shrimp and coriander, toss well. Add dressing and toss, covering everything. Toast peanuts lightly in toaster oven until fragrant crush, and sprinkle on top.

Curry Coconut Thai Soup with Tofu

Start With:
2 tsp green curry paste
1/2 cup diced tofu, firm and drained
2 scallions, finely sliced1/4 cup finely diced zucchini
1/4 cup finely diced red bell pepper
13 oz can coconut milk
Dash of red pepper flakes
1 tsp fish sauce
1/2 tsp brown sugar
Juice of 1/2 lime
2 Tablespoons chopped cilantro

In a saucepan heat the curry paste on medium for a minute while stirring. Toss in diced tofu and vegetables, stir well. 

Add remaining ingredients. As the meal begins to bubble lightly, lower to a simmer and cook for 10 more minutes.

Homemade Thai Peanut Curry

Start with:
1 peeled garlic clove
1 small finger of fresh ginger root, 1" peeled
1/2 yellow onion, chopped
1 13oz can coconut milk, divided
Juice of 1/2 lime
1 tsp. cumin, ground
1 tsp. coriander, ground
1/2 tsp. turmeric, ground
3 Tablespoons peanut butter
3 cups vegetable broth
1/2 cup extra firm tofu, drained and cubed
1 Green pepper, rough chopped
1 cup green beans
1 summer squash, sliced

In a blender, add garlic, ginger, onion, chili peppers and lime juice, as well as ½ of the coconut milk puree until smooth. The, pour the mix into a saucepan and add the cumin, coriander, and turmeric. Stir over a medium heat for 5 minutes, then reduce to a simmer for 5 minutes. 

Pour the remaining coconut milk into the blender with the peanut butter, and mix until frothy. Add to the simmering saucepan, along with tofu, green pepper, green beans, and sliced squash. When vegetables are done, serve over jasmine rice.

Thai Recipes on the Homestead

We love sharing our off the grid homesteading adventures with you all, and truly enjoy it when you join the conversation with your stories as well. Do you have some favorite Thai recipes? What did you think of our curry coconut soup, the spicy papaya salad and the Thai peanut curry? Let us know in the comments below, and don't forget to subscribe for more daily homesteading goodness!