This menu includes some of the most popular Asian curries. Perfect for those who enjoy spicy flavours.
Asian cuisine is my second favourite after Indian. The fresh flavours and bold taste is admirable. What I also like is that it’s very variable. There are options for vegans, vegetarians and meat lovers that are equally delicious. The dishes usually have a good balance of proteins, veggies and healthy fats. The recipes for this menu are linked below. Scroll down to read tips for preps and serving this menu.
Tom Kha Soup
Thai Green Curry (from scratch)
Jasmine rice is an aromatic rice that goes well with Asian curries. Unlike basmati rice, jasmine rice is somewhat sticky. If you do not have jasmine rice on hand, you can replace it with basmati rice as well.
Thai Raw Papaya Salad
Lemongrass Ginger Tea
Tips for prep and serving
- Tom Kha Soup: You can prepare the broth base for this soup a day in advance. Do not add the mushrooms and greens too ahead of time. Once you are reheating the soup, you can add the mushrooms and the rest of the ingredients because it doesn’t take too long anyways. Mushrooms will get soggy and will have a rubbery texture if cooked too long. You can also add chicken instead of mushrooms. Thin strips of chicken breast are perfect. But take care not to overcook it so it doesn’t become too hard. Add it when reheating the soup for serving and cook for a few minutes. Garnish with fresh coriander and Thai chilies.
- Thai Green Curry: You can prepare the curry paste and the base curry a day or two in advance. Also marinate the tofu (or any other choice of protein) a day in advance. This enhances the flavour. You can also cut up your veggies and store them in the refrigerator into an airtight container. If these components are ready, your Thai curry will come together very quickly. You can cook it a few hours ahead of serving, and then reheat on low heat when you’re ready to serve. Garnish with Thai basil and fresh coriander.
- Jasmine Rice: It is best to cook your rice fresh for serving. It keeps the texture. What I like to do is to prepare my rice an hour or two in advance and transfer it into a hotpot to keep it warm and fresh.
- Beef Rendang: Since beef rendang takes a long time to be cooked, I highly recommend to make it a day in advance. This will also allow the flavours to mingle together nicely. For reheating, you may need to add some splashes of water to keep it from drying. Garnish with red chilies and lime.
- Thai Raw Papaya Salad: You can prepare the components of this salad up to a day in advance. Grate and chop the veggies, and mix them (except the coriander and roasted peanuts). Store them in an airtight container in the fridge. Also prepare the dressing and store in a glass jar separately. Add the dressing to the salad when you are ready to serve. Add the roasted peanuts and coriander just before serving to keep the fershness and crispy texture.
- Mango Tiramisu: Prepare it at least 8 hours or up to 24 hours in advance. It should have enough time to soak in the flavours and for the biscuits to get soft. Serve it chilled out of the fridge.
- Lemongrass Ginger tea: Chop the lemongrass and grind/grate the ginger. Keep it stored in an airtight container. Use it when you want to make the tea. The tea only takes a few minutes to cook, so you can make it fresh for serving. You can garnish it with a stalk of lemongrass green in each cup.