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Rite Of Siam Recipe

Name: Pai Thais Rite Of Siam Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pieces dried red chilies (seeded and soaked); 3 pieces shallots (peeled, roughly chopped); 4 cloves garlic cloves; 2 stalks fresh lemongrass (white part only, finely chopped); 1 inch galangal (peeled, sliced); 1 tbs kaffir lime zest (or regular lime zest); 1 cup cilantro stems (rough chopped); 1 cup thai basil leaves; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp shrimp paste; 1 tsp sea salt; 1 tbs neutral oil (for paste); 1 tbs coconut oil (or neutral oil); 3 tbs house red curry paste (from above); 1 lb boneless chicken thighs (cut into 1-inch pieces) or firm tofu (cubed); 14 oz coconut milk (full-fat); 1 cup low-sodium chicken or vegetable stock; 1 tbs palm sugar (or brown sugar); 1 tbs fish sauce; 2 tsp lime juice; 1 cup baby eggplant (halved) or sliced bell pepper; 1 cup snow peas (trimmed); 1 handful thai basil leaves (for garnish); 2 tbs fresh cilantro (rough chopped); 1 tsp thinly sliced red chili (optional); 2 pieces lime wedges; 2 cups jasmine rice (cooked)

Inspired by Pai Thai

Time50m

Serves4

Make Rite Of Siam Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Paste

6 pieces dried red chilies (seeded and soaked)

3 pieces shallots (peeled, roughly chopped)

4 cloves Garlic cloves

2 stalks fresh lemongrass (white part only, finely chopped)

1 inch galangal (peeled, sliced)

1 tbs kaffir lime zest (or regular lime zest)

1 cup cilantro stems (rough chopped)

1 cup thai basil leaves

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp shrimp paste

1 tsp sea salt

1 tbs neutral oil (for paste)

Curry and Protein

1 tbs coconut oil (or neutral oil)

3 tbs house red curry paste (from above)

1 lb boneless chicken thighs (cut into 1-inch pieces) or firm tofu (cubed)

14 oz coconut milk (full-fat)

1 cup low-sodium chicken or vegetable stock

1 tbs palm sugar (or brown sugar)

1 tbs Fish sauce

2 tsp ReaLime juice

Vegetables & Garnish

1 cup baby eggplant (halved) or sliced bell pepper

1 cup snow peas (trimmed)

1 handful thai basil leaves (for garnish)

2 tbs fresh cilantro (rough chopped)

1 tsp thinly sliced red chili (optional)

2 pieces Lime wedges

To Serve

2 cups jasmine rice (cooked)

Method

Curry Paste

Prepare chilies

Remove stems and seeds from dried red chilies. Soak them in hot water for 15 minutes to soften, then drain and reserve soaking liquid.

In a small skillet, warm 1 tablespoon neutral oil over medium heat. Add chopped shallots, garlic, chopped lemongrass and sliced galangal and sauté 2–3 minutes until fragrant but not browned. Transfer to a mortar and pestle or food processor.

Add softened chilies, cilantro stems, thai basil leaves, kaffir lime zest, ground coriander, ground cumin, shrimp paste and sea salt. Pound with mortar and pestle or blitz in a food processor until a smooth, slightly coarse paste forms, adding 1–2 teaspoons of the reserved chili soaking liquid or a little water if needed to achieve a spreadable consistency.

Taste and adjust salt. The paste can be made up to 3 days ahead and refrigerated in an airtight container.

Curry and Protein

Heat 1 tablespoon coconut oil in a wide skillet or wok over medium-high heat. When shimmering, add 3 tablespoons of the house red curry paste and fry 1–2 minutes, stirring constantly, until the paste becomes fragrant and the oil begins to separate slightly from the paste.

Add the chicken pieces (or tofu) to the pan and toss to coat in the paste. Sear 3–4 minutes until the outside is lightly browned (tofu: brown on all sides).

Pour in 1/2 cup of the coconut milk and 1 cup stock, scraping the bottom of the pan to loosen any browned bits. Stir to combine and bring to a gentle simmer.

Add the remaining coconut milk (the rest of the 14 oz can) and palm sugar. Stir until sugar dissolves and simmer gently for 6–8 minutes until chicken is cooked through (internal temp 165°F / 74°C) or tofu is heated through and sauce slightly thickened.

Stir in the vegetables: baby eggplant (or bell pepper) and snow peas. Simmer 3–4 minutes more until vegetables are tender-crisp and eggplant is cooked through.

Finish the curry by stirring in fish sauce and lime juice. Taste and adjust: add more fish sauce for saltiness, more lime for brightness, or a pinch more palm sugar if you prefer sweeter balance.

Vegetables & Garnish

Remove the curry from heat. Stir in the handful of thai basil leaves and chopped cilantro so they wilt into the hot sauce.

Ladle curry over cooked jasmine rice. Garnish with thinly sliced red chili (optional) and lime wedges on the side.

To Serve

Spoon 1 to 1.5 cups of jasmine rice per serving onto plates or into bowls, top with a generous ladle of curry, and serve immediately.