Thai Village Cuisine

What is an ideal meal for Thai,Carribean, Asian, and Indian cuisine?

I just trying explore my culinary options.

Public Comments

1. anything that has the ingrediant of fish sauce with a side item of a rice dish
2. For Thai, try the tom yum soup or the pad gratian prig thai. Not really up on any of the others, though anything with yellow curry in an indian restaurant tends to be pretty darn good.
3. Pad Thai or Pad Ped with chicken, medium spicy Jamaican Jerk Chicken with coconut rice and beans Sweet and Sour Chicken or Sushi Tiki Masala Chicken, Palak Paneer, with naan and rice
4. I suppose you'd have to be more specific... There's many Asian nationalities... I know Korean's have a ton of small side dishes that are normally always eaten at every meal. Such as kimchee, and other greens, then a main meat dish and white rice. As far as I know, for an Asian meal, besides a noodle dish (such as pho), they all come with white rice. As much as restaurants may serve fried rice, we don't eat it as commonly as white rice. If you're talking about a specific dish- that's a whole different ball park... There are tons of dishes... If you want authentic, grab a bowl of pho. Pho is a very common and popular noodle dish, even in America, for Asian's. It has meatballs served in there (not Italian meatballs), slices of beef, white noodles in a beef broth, and onions and jalapeno's. It's really good- if you can find a restaurant near you that serves it. Chinese restaurants don't serve pho, only Vietnamese and most Thai restaurants. If you want a really good egg roll, grab one at a Vietnamese restaurant, not a Chinese one. Sorry- the list could go on. I would simply dine at different restaurants to get a better feel of the various dishes.
5. Thai Green Curry with Beef, Eggplant, and Red Bell Pepper This fantastic Thai green curry recipe features beef with eggplant and red bell pepper, but it can also be prepared with chicken. Make this green curry as spicy or as mild as you like, adjusting the chili content to suit your taste. Although it would normally be simmered in a wok, I've chosen to cook this curry in the oven, which I've found to be more convenient for most North Americans. Kaffir lime leaf and fresh basil are key ingredients in this dish, added just before serving to give the curry its bold and unique Thai flavor. ENJOY! Prep Time: 20 minutes Cook Time: 1 hour, 00 minutes Ingredients: SERVES 4+ 2 large beef steaks, such as sirloin, tenderloin, ribeye, or flank 1 eggplant, cut into bite-size chunks 1 red bell pepper, cut into bite-size pieces 1 can coconut milk 6 kaffir lime leaves 1 loose cup fresh basil (preferably Thai basil but sweet will also work) GREEN CURRY PASTE: 3 shallots, sliced OR substitute 3/4 cup purple onion 1-2 green chilies, deseeded (adjust according to how spicy you want it) 4 cloves garlic 1 thumb-size piece galangal OR ginger, sliced 1 stalk lemongrass, finely sliced and minced (see more about lemongrass below) 1/2 Tbsp. ground coriander 1 Tbsp. cumin 1/2 tsp. white pepper OR substitute black pepper 1/2 Tbsp. dark soy sauce OR substitue 1 Tbsp. regular soy sauce 3 Tbsp. fish sauce 1/2 cup fresh chopped coriander leaves and stems 1 tsp. shrimp paste 1/2 Tbsp. brown sugar 1/2 can coconut milk Preparation: For more information on lemongrass, see: How to Prepare Fresh Lemongrass. Preheat your oven to 350 degrees. Place all curry paste ingredients in a food processor or large chopper. Process well to create an aromatic green curry paste. If you don't have a food processor or chopper:Finely mince all ingredients by hand and stir together well. Dry ingredients can also be pounded together with a pestle & mortar. Cut the steak into bite-size strips. Leave on a little of the fat which contributes to the overall taste and nutrition of the dish. Place beef in a large casserole-type dish. Also add the chopped eggplant. Add the green curry paste plus one can of coconut milk and stir everything together well. Cover and bake at 350 degrees for 45 minutes. Remove curry from oven and stir in the chopped red bell pepper. Return to oven for 15 more minutes or until the beef is well cooked. While the curry is cooking, remove the stems from the kaffir lime leaves (I use scissors to cut out of the stem). Now place the leaves in a mini chopper (or a food processor that can finely mince them up). Process well. If you don't have a chopper/processor: use scissors to cut the leaves into thin strips or small pieces. When the curry is cooked, remove from oven and do a taste-test for salt and spice, adding more fish sauce if more salt is needed, or more green chili if you prefer it spicier (chili sauce or dry cayenne pepper can be substituted). Add a little more sugar if you find the curry too sour for your taste. While the curry is still piping hot, stir in the lime leaves. As you serve each portion, fold in the chopped fresh basil. Also sprinkle a little overtop as a garnish (fresh coriander can also be sprinkled over, if desired). Serve this robust green curry with plenty of jasmine-scented rice and ENJOY ************************************************************************* Grilled Orange Chicken (with Dipping Sauce) If you're familiar with Thai ingredients, you may have heard of something called "sweet dark sauce", which is a nice sauce for grilling. Because it's hard to find, however, I've made a substitution by combining 2 soy sauces with healthy and flavorful molasses. A Chinese influence is the addition of 5-spice powder, which adds another layer of flavor and richness to an already delightful recipe. Combining orange flavorings together with sweet and sour flavors, this tantalizing recipe will fast become an everyday barbecue favorite. Note that duck also works well with this recipe. ENJOY! Prep Time: 12 minutes Cook Time: 20 minutes Ingredients: SERVES 2-3 8 skinless chicken thighs, or the equivalent of duck (note that chicken breast won't give you the same results) 3 Tbsp. 100% natural molasses (or "fancy molasses") 3 Tbsp. soy sauce 1 tsp. dark soy sauce (available at Asian/Chinese grocers) 1 large ripe orange 1 tsp. pure orange extract (find this in the baking asile of your local grocery store) 1/2 tsp. 5-spice powder (available at Asian/Chinese grocers) 1/2 to 3/4 tsp. cayenne pepper, depending on how spicy you want it 1 Tbsp. freshly-squeezed lime juice 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese grocers) GARNISH/Accompaniments: cucumber slices, a handful of fresh coriander, and orange slices Preparation: Make the marinade/sauce by combining in a small mixing bowl: molasses, both soy sauces, orange extract, 5-spice powder, cayenne,
6. Thai...Green Curry Chicken http://www.thai-food-recipes.com/green_curry.html Carribean...Garlic Pork http://www.islandflave.com/recipes/garlic-pork.shtml Asian...Chinese Beef http://www.mealsmatter.org/recipes-meals/recipe/40772 Indian...Curry Lamb http://www.indiacurry.com/lamb/kolhapurlamb.htm
7. Tip: Be as specific and detailed as
8. Asian is simple. A nice bowl of fluffy rice with all the dishes that you desire. In my opinion, that's the best way to eat a meal, because you get to have a little of everything, plus your diet will be balanced too!