Malaysian Curry Seafood Laksa


  • 2 TBSP oil
  • 14 oz. frozen shrimp thawed
  • 4 oz. white fish cut into 1” squares (Cod or north Atlantic Pollock)
  • 1 chicken thigh cut into pieces
  • 1 TBSP cloves garlic minced
  • 1 TBSP grated ginger or galanga. (I used galanga)
  • ½ medium red onion chopped
  • ½ red bell pepper chopped
  • 2 TBSP Red Curry Paste (Thai Kitchen Red Curry Paste can be found in most independent stores)
  • 2 TBSP Curry Powder
  • 1 can of unsweetened coconut milk
  • 2 cup Chicken stock
  • Dash of fish sauce or to taste
  • 1 handful of cilantro leaves plucked from the stem
  • Kosher Salt
  • Cooked Chinese egg noodle and vermicelli rice noodles.
  • Bean sprouts
  • 1 lime cut into wedges

Heat oil in a dutch oven, (I use a cast iron oven).  On medium heat fry the curry paste in oil for a minute or so until the aroma begins to come forward.  Add the curry powder and stir in.  Add the chicken and fry a minute or more longer.  Add the coconut milk, galanga/ginger, red bell, garlic, onion, salt and the chicken stock.  Slow roll the pot on low to medium heat and cook for 20 minutes or more.

Twenty minutes before serving add the shrimp and fish.  This prevents the over cooking of the seafood.

Boil the egg noodles in a separate pot exactly 12 minutes and drain.  Cook the rice noodles exactly 12 minutes and remove the noodles but keep the hot water. 

Back to the Laska pot now add the fish sauce and stir (dash of fish sauce, it can be a little frisky).  Cook several minutes more. 

Plate the noodles, heat the bean spouts in the hot left over noodle water and plate on the side of the noodles.  Ladle in the meat and veggies and ladle in the Laksa soup sauce.  Top with a lime wedge and cilantro leaves.


As of 5/29/21

Simple Chicken Thai


Serves 2

1 carrot – cut into matchsticks or cubed
½ red bell pepper – cut into match sticks or cubed
½ orange\yellow bell pepper – cut into match sticks of cubed
½ red onion – chopped
2 green onions (scallions) – chopped
1 TBSP fresh ginger – run through a small shredder
1 TBSP cloves garlic – run through a small shredder
½ Jalapeño cut down the center and sliced
1 TBSP vegetable oil
1 TBSP butter
Salt and pepper
3 chicken thighs
Water, 2 cups strain and retain for chicken broth, use ½ cup of chicken stock
½ cup white wine
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Pull leaves from stem)
Sriracha at the end

Start the rice to cook, should be 30 minutes in a rice cooker.

In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep the natural stock.

In a large Dutch oven add vegetable oil and butter and sauté red onion, green onion, garlic and ginger. Add the carrots, bell pepper and Jalapeño. Cook on medium several minutes. Add the wine and de-glaze.  Add the chicken broth. Cook several minutes.

Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P.  Return the chicken.

Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.

As of 5/15/21

Thai Beef with Thai Noodles and Thai Basil

Serves two, adjust accordingly. If you can’t find Thai Basil substitute cilantro only add the cilantro at the end when serving.  (Pic w/cilantro below).

4 oz, Thai Kitchen Brand stir-fry rice noodle (or Ramen Noodles from the cheap pack)

4 tsp. Thai Kitchen red curry paste
1 large garlic clove minced
1 Tbsp. olive oil
1 lime squeezed juice
¼ cup white wine
¼ cup chicken stock
Dash red pepper flakes, (If you would prefer instead of flakes add Sriracha or Chiu Chow Chili Oil when serving)
1 Tbsp. brown sugar (Or substitute Aji-Mirin)

Suggest cut on a mandolin:
½ red onion thinly sliced
½ large cucumber thinly sliced and again into spaghetti
1 red bell pepper thinly sliced (or 1/2 red bell and carrots slice thinly)
¼ cup Thai basil leaves or regular basil sliced (or add cilantro when serving)

1 Lb. flank steak (or rib eye steak)
Olive oil

Brush olive oil on flank steak and add salt and pepper to both sides. Get your grille hot cook 3 minutes each side remove bring inside and let rest. Should be red on the inside. Cut long ways 2 inches with the grain and then cut slices against the grain.

In a large Dutch over add olive oil and add onion, cucumber, red bell, basil and sauté gently about 5 minutes (al dente) and remove.

In the same pot add red curry, garlic and gently fry together a couple of minutes then add the wine, chicken stock, brown sugar, red pepper flakes and lime juice. Stir until you get slight gravy. Add the meat and cook on medium with the lid on for 12 minutes and turn off and let steam.

At the same time boil water with salt and when the water is boiling add the noodles and cook exactly 12 minutes. Drain the noodles.

Place the vegetables in the microwave for 30 secs to reheat.

Take tongs and grab some noodle and place in a bowl, use the tongs to grab some veggies and place over noodle, use the tongs and place meat on top and spoon in some red curry gravy.

Serve and eat with chop sticks.

The idea is to char the meat but leave the center uncooked. When added to the gravy it will cook a little more and brown but will be warm and tender when served. The veggies should still be al dente and the noodles soft.

As of 4/18/21

Pad Thai

Serves 2

4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 thinly sliced ham steaks ( ¼” thick)
¼ red bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup rehydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.

3 TBSP Vegan fish sauce
1 TBSP soy sauce
3 TBSP light brown sugar
1 TBSP Sriracha
2 TBSP creamy peanut butter

Mix all the sauce ingredients in a bowl with a small whisk.

In an iron Dutch oven add the oil and brown the ham, remove. Cut into thin slices.

Throw in all the veggies and stir fry 10 minutes on medium.

Add the sauce and mix. Heat until everything is hot.

Serve over hot noodles, add more Sriracha and cilantro

Vegan Fish Sauce

The Little Woman doesn’t like a real fishy flavored fish sauce. That kinda sounds like a paradox. So, I learnt to make a Vegan Fish Sauce, and it was good. I used it in a Thai recipe.

2 cups water
3 TBSP soy sauce
½ cup dried shiitake mushrooms
2”x4” piece of Kombu (Sea Kelp)
2 cloves of whole garlic

Place all in a small sauce pot and reduce on medium heat until you’re are left with 1 cup of sauce. Strain the liquid and put in a jar and place in the frig. Use the mushrooms and garlic in your Thai dish.