Nam Prik Ong (ground pork with coriander)

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nam prik ong

Are you ready for another super simple Thai recipe? I thought so. Nam Prik Ong in Thailand is traditionally served as a dip for cucumbers. There is no better dip for a cucumber if you ask me. I started eating it over jasmine rice when I was a kid and now I’m full on addicted, serving it over rice makes it into more of a main dish rather than an appetizer.

To make this dish you will need mushroom soy sauce, fish sauce, and pork seasoning. If you can’t find these at the store here are the links to purchase them from Amazon! Mushroom soy sauce: Amazon Fish sauce: Amazon Pork seasoning: Amazon

Alright time to go grab your cutting board and start getting to work. Start with finely chopping the shallot and the garlic. Chop the cilantro and grape tomatoes as small as you can get them. Also chop a cucumber if you’ve decided to buy one and experience this amazing dish as a dip.

 

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Grab a wok or large pan, turn your stove top on medium high and add a some olive oil, shallots, crushed pepper flakes and garlic and cook until the shallots are slightly soft and garlic is fragrant. Add the ground pork and stir frequently, when the pork is about halfway cooked through add the tomatoes, cilantro, sugar, pork seasoning, coriander, mushroom soy sauce, tomato paste, and fish sauce ( I guess I could have just told you to throw every single ingredient in, oh well).

Don’t forget to be stirring constantly. Continue to fry on medium high heat until the ground pork is cooked thoroughly. That’s it! The meal is done! Easy peasy.

 

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There she is served with cukes!

 

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And there she is over jasmine rice.

Nam Prik Ong (Ground Pork with Coriander)
Serves 3
Stir fry ground pork with cilantro, coriander, shallots, and garlic served over jasmine rice.
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Ingredients
  1. •1 lb. ground pork
  2. •1 shallot
  3. •1 cup chopped grape tomatoes
  4. •1 cup cilantro
  5. •3 cloves garlic
  6. •1 1/2 tsp coriander
  7. •1 tsp crushed red pepper flakes
  8. •1 tsp pork seasoning
  9. •2 tbsp. fish sauce
  10. •2 tbsp. mushroom soy sauce
  11. •1 tbsp. sugar
  12. •1 cucumber (optional)
Instructions
  1. First finely mince the garlic and shallot, chop the grape tomatoes and cilantro (both into very small pieces).
  2. Add about a tbsp. of olive oil to a wok or large pan and fry the shallot and garlic on medium high until soft and fragrant.
  3. Add the pork stirring frequently, once the pork is cooked about halfway through add all the other ingredients and fry on medium heat until the pork is cooked through ( about 5 minutes). Serve with cucumbers or over jasmine rice. Enjoy!
Sav's Thai Kitchen http://savsthaikitchen.com/

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Thai Chicken Green Curry

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Thai chicken green curry

I’m definitely a curry fan and green curry is one of my favorites. When I lived in Thailand as a kid I used to think there was such weird veggies in green curry so I would avoid it and go with a simple yellow curry, but don’t be scared off. First off you need to hunt down some good curry paste, I am starting to see curry paste sold more often at a local grocery store now so you may not have to go out of your way to an Asian store, but more likely than not the Asian store will have a more authentic brand. I used Mae Ploy which is my go to curry paste brand. Here is a link to buy it on Amazon. Green curry paste: Amazon

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Also you will need 2 cans of coconut milk, I’m picky about my brand because I like it thick and creamy. They do sell some decent brands now too at a regular grocery store. Aroy-d is one of my favorites! Here is a link to buy it on Amazon. Coconut milk: Amazon

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my favorite brand of coconut milk

You will also need fish sauce and mushroom soy sauce. Here are links to buy them on Amazon. Fish sauce: Amazon Mushroom soy sauce: Amazon

Ok, we have squared away our main ingredients, now its time to start prepping! Cut the Thai eggplant in bite sized pieces (you can sub regular eggplant if you can’t find Thai), rip a small handful of Thai basil leaves off the stems, mince the white part of lemongrass stalk(or cheat like me and get the tubes of minced lemongrass…it will change your life), and cut the chicken in bite sized pieces.

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I had to post a picture of the eggplant because its just so cute!

 

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prepped veggies

 

Next step pour the 2 cans of coconut milk into a medium to large pot and add the curry paste and lemongrass and heat on medium high. When the coconut milk is almost to a boil, add the eggplant (don’t forget to be stirring occasionally). Next, add the palm sugar, fish sauce, and mushroom soy sauce. Once the eggplant has cooked for a few minutes and is slightly tender add the chicken and lime leaves. Continue to stir every so often and once the chicken is cooked through add the basil leaves and shredded bamboo shoots. Turn the stove top to low and continue to simmer until the eggplant is soft……and that’s it! If you miss a step or get a step out of order don’t get it in tizzy, it will still be good and work out.

 

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Don’t forget to serve this over jasmine rice, and why not squeeze a lime on it? I’m convinced lime makes everything better.

Thai Chicken Green Curry
Serves 4
Thai green curry with chicken, coconut milk, lime leaf, and eggplants.
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Ingredients
  1. •2 cans coconut milk
  2. •1 large chicken breast
  3. •3/4 cup Thai eggplant
  4. •1/2 cup shredded bamboo shoots
  5. •3-4 tbsp. green curry paste
  6. •1/2 tbsp. lemongrass
  7. •1 tbsp. palm sugar (or brown sugar)
  8. •2 tbsp. mushroom soy sauce
  9. •2 tbsp. fish sauce
  10. •4 lime leaves
  11. •small handful of Thai basil
Instructions
  1. Heat the coconut oil on medium high, at the curry paste and lemon grass and bring to a slight boil.
  2. Add the eggplant and cook until semi soft, add the palm sugar, fish sauce, mushroom soy sauce, lime leaves and the chicken.
  3. Cook stirring frequently on medium low heat, when the chicken is cooked through add the basil leaves and the bamboo shoots.
  4. When the egg plant is soft you are ready to eat! Serve over jasmine rice and garnish with lime wedges. ENJOY
Sav's Thai Kitchen http://savsthaikitchen.com/

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Thai Omelet (Kai Jeow)

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So this is one of the easiest Thai meals you will ever make and also one of the best! I make this Thai omelet about once a week and just don’t get sick of it! There are a couple of ingredients you will probably have to find at an Asian market, but worse case you can order any of them on amazon. For the sauces you will need fish sauce, mushroom soy sauce, pork seasoning, and sweet chili sauce. Don’t feel guilty buying these just for this simple recipe, these sauces will not go to waste, they are also the mains sauces used in so many other Thai recipes.

Here is a link on Amazon to buy this product. Pork seasoning: Amazon

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Here are links to buy these products on Amazon! Fish sauce: Amazon Mushroom soy sauce: Amazon Sweet Chili Sauce: Amazon

The pork seasoning in the top photo I bought on Amazon,  but there are other brands that you can find at Asian stores that will say something along the lines of artificial pork flavor….sorry this is getting long and drawn out already.

Ok, now that we have squared away the main sauces here are the simple ingredients ….one small sweet onion(a yellow onion will do just fine too), cilantro, ground pork, and eggs. Doesn’t get much more simple than that folks.

First I do all my prep work, thinly slice the onion, chop the cilantro, and I guess I didn’t need commas because that is literally all the prep work!

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So now is the time to get down and dirty, throw all the ingredients into a mixing bowl and use your hands to squish and mix it all together as best as you can. Probably think about taking your rings off so you don’t get icky egg mixture stuck in them…anyways here is what the final mixed project should look like.

 

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Kind of gross looking, but I promise it will taste good. Now its time to fry it! I normally use olive oil but vegetable or any type of oil should do just fine. Heat a wok or large pan on medium high until oil is hot, then add a large scoop of egg mixture into the pan and cook on each side about 3 minutes, or until golden brown. Serve over jasmine rice only, I will not allow this delectable goodness to be served over regular bland white rice, thanks. Here is the final Thai omelet product without the chili sauce if you insist on leaving it off.

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Look at this beauty with the chili sauce.

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Thai omelet served with sweet chili sauce

This recipe typically feeds about 3 to maybe 4 people…but sometimes my husband and I get a little carried away and might accidentally eat the entire thing.

Thai Omelet (Kai Jeow)
Serves 4
Thai style omelet with ground pork, cilantro, and onion served over jasmine rice and topped with sweet chili sauce.
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Ingredients
  1. •1 small onion (about 1 cup)
  2. •1/2 cup of fresh cilantro
  3. •1/2 lb. ground pork
  4. •6 large eggs
  5. •1/4 tsp. pork seasoning
  6. •1 tbsp. fish sauce
  7. •1 tbsp. mushroom soy sauce
  8. •olive oil for frying
  9. •1 English cucumber for garnish
Instructions
  1. Thinly slice the onion and chop the cilantro, add to a large mixing bowl.
  2. Add the ground pork, eggs, and all the sauces and mix thoroughly with your hands.
  3. Turn stove on medium high and heat oil until hot, when hot add a large scoop of egg mixture and cook for 3 to 4 minutes per side until golden brown and cooked through.
  4. Serve over jasmine rice and garnish with cucumbers and sweet chili sauce, ENJOY!!
Sav's Thai Kitchen http://savsthaikitchen.com/

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Hello world!

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I’m Savannah, part of my heart belongs to Thailand where I lived 4 years as a kid. The food changed my life, so I figured I would share some authentic recipes that may change yours! I love to eat, travel, explore, drink coffee, and spend time with my amazing family.

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