Meat and Poultry

I admit it, I don’t think I’ll ever become a vegetarian. I love nibbling on crispy tidbits of pork and even yanking the bubbling brown skin off freshly grilled chicken and devouring it while no one is looking. I respect folks that have chosen the path of being a vegetarian, whether it’s for ethical, religious, or health reasons—I just can’t do it myself. This chapter is dedicated to chicken, duck, pork, and beef and those recipes that feature these meats in all their delicious glory.

Thais have figured out how to create a balanced diet. One part of this equation is creating intensely flavorful meat and poultry dishes so that they can eat smaller amounts of meat while still enjoying the maximum amount of meaty flavor. Aromatic herb pastes flavor meats before they are slow roasted over a smoky charcoal fire. Coconut-spice paste enriched curries, and slowly simmered cauldrons of meat, spiked with soy and fish sauce will yield deeply satisfying flavors.

Proper cooking technique is as important as the quality of raw ingredients that you buy, so make sure to take a look at the Thai Cooking Tips chapter (page 22). Traveling in Thailand for the past twenty years has taught me so much. One of those major lessons is that Thais have their own unique way of cooking. Each country adapts their techniques to fit their culture, climate, and traditions. Here, I have shortened some of the traditional cooking times to avoid over cooking, cooking times are a bit different if you are making curries to sit in the tropical heat for hours. If you have years of cooking experience then use your instinct, but if you’re unsure of what to do, just follow the recipes…they work.

Probably one of the best recipes to start with is the Red Curry Chicken (page 65), it’s such a simple recipe and you will impress yourself with how well it comes out, even on your first try. I’ll bet you like it more than what you find at the local Thai restaurant. Although most people think of stir-frying as a Chinese cooking technique, and there is some historical validity to this, the Thai’s are very adept with a wok. Check out the Tamarind Soy Chicken with Cashews stir-fry (page 63), one of my favorite recipes in this chapter, the tamarind’s uniquely sweet and tart flavor, aromatic basil leaves perfume the sauce and roasted cashews add a delightful crunch and rich flavor. When you are in the mood for your home to be filled with the sweet aroma of a simmering stew, then turn to Five Spice Slow-cooked Pork (page 66), the five spice mixture, garlic, and ginger aromas will fill the air, igniting the senses, inciting the appetite, and comforting the soul.

 
 

Stir-fried Pork with Basil and Chilies

This could be THE classic example of Thai street food—inexpensive to make, quick to prepare, and simply delicious. This version of moo pad ka phrao is usually made with ground pork, but you can use ground poultry or beef. If you can find them, use holy basil leaves for a truly authentic flavor. I just love when it’s served with a fried egg on top, they cook it at a high-temperature and the result is a slightly crispy fried egg. Serve this with a mound of steamed rice and you have the makings of the perfect Thai meal.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 7 mins

2 tablespoons oil

3–6 Thai chilies, minced

2 tablespoons minced garlic

1½ lb (750 g) coarsely ground pork

4 teaspoons fish sauce

1 tablespoon oyster sauce

2 tablespoons dark soy sauce

1 tablespoon sugar

1 cup (30 g) Thai basil leaves

1 Heat a large skillet or wok over high heat. Swirl the oil in the skillet to coat the entire surface, and keep heating the skillet until it gets very hot and the oil begins to smoke.

2 Stir-fry the chilies and garlic until the garlic begins to brown, about 5–10 seconds. Stir in the ground pork and continue stir-frying, breaking up the pork as you cook it. Continue to cook until the pork is 75% cooked.

3 Stir-in the fish sauce, oyster sauce, soy sauce, and sugar and mix well to coat the meat with the sauces. Continue to cook until the sauce glazes the pork, about 30 seconds.

4 Toss in the basil until it wilts. Spoon into serving bowl or plate. If desired top with a fried egg and serve with steamed rice.