Thai Beef Bowl

It's spring! At least for the day. I made a dish that is very similar to my fave end-of-summer dish, Hmong Larb Salad, except this one has (thai) basil rather than cilantro and mint. I loaded my bowl with rice and carrots (using a peeler) and cucumbers (julienne cut), along with the beef mix. It was easy to make, and also perfect on this sunny, 60 degree, late afternoon. I'm getting to the end of my garden carrots, and these cukes are local, hydroponic ones from the co-op.

The original recipe is linked in the title - I changed it only slightly.

Thai Beef Bowl
1 tablespoon coconut oil/ghee
2 shallots, finely chopped
2 cloves garlic, minced
1-inch piece ginger, peeled and grated
2 fresh Thai red chiles, seeds removed and finely chopped
1 pound grass-fed ground beef
2 T tamari
2 teaspoons fish sauce
2 teaspoons lime juice
red pepper flakes, to taste
sea salt, to taste
¼ cup fresh basil, thinly sliced or roughly chopped (Thai basil, preferred)
*carrots/cucumbers/scallions/rice/cauliflower rice/zucchini noodles for serving

1) Heat oil in a large skillet over medium-high heat. Add shallots to the hot pan, stir constantly and cook for 2-3 minutes. Then add the garlic, ginger and red chiles, cook, stirring constantly, until fragrant, about 1 minute.
2) Add ground beef and cook until browned, about 5 minutes, making sure to crumble the beef as it cooks.
3) Add the coconut aminos, fish sauce, lime juice and pepper flakes and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
4) Turn off the heat and stir in the chopped fresh basil.
5) Serve immediately over rice, cauliflower rice or zucchini noodles, fresh carrot, cucumber, and scallions.

Thai/Hmong Larb Salad

I have made this dish twice in the last few weeks because it is so great to eat with garden cucumbers and makes a really good work lunch. I used to make this salad back in my vegetarian days with mock duck (after discovering it at Chang Mai Thai restaurant), but that was years and years ago, and I had sort of forgotten about it. Then I went to the World Street Kitchen a few weeks ago and had the lemongrass meatballs wrapped in lettuce.* They triggered my memory of larb salad, which gets wrapped in lettuce or eaten with cucumbers (and rice, traditionally). I realized they are a perfect paleo food item - especially at this time of year.
*The meatballs and pickled cucumbers at WSKwere delicious, btw. I recommend them for some easy paleo eating out.)

I created a recipe based on a few I found online, and then "paleo-izing" them, which really just meant not using any rice flour. This recipe is also set up for what is currently in my garden...if it were green onion season, those would be in there instead of regular onions - so modify accordingly. Garlic would also be good, and is traditional - but I can't eat it so it is not in this version.

Larb Salad
1 T lard or coconut oil
1 lb ground or minced beef
1/2 onion, finely diced
2 tsp chili pepper flakes (or sliced/minced hot chili pepper)
1-2 Tbsp fish sauce, to taste
lime juice to taste (I use the juice of 1/2 a lime)
salt and pepper to taste
1-2 tsp coconut aminos/tamari
1 big handful chopped cilantro
2 big handfuls chopped mint
(some minced lemongrass or kafir lime leaves are also good if you have them)

1. Heat fat in pan and add onions. Saute until beginning to become translucent, then add chili pepper and beef. Cook until meat is browned.
2. Transfer beef/onion mix to a bowl, and stir in remaining ingredients. It should be well-seasoned and richly flavored since you eat it with crisp veggies. Adjust the lime juice/fish sauce/aminos to your liking.
3. Serve with lettuce and cucumbers - you can scoop the larb up on cucumber planks, or wrap the larb in lettuce. It's delicious! And translates well at room temp for a work lunch.

Tom Kha Gai

I first learned about this spicy, sweet and sour soup a couple of years ago when a friend was making it when she was sick - to help clear her sinuses maybe. Which it does because it can be spicy! It is simple and delicious, and it seems there are lots and lots of recipes out there. I finally settled on a slightly modified version of this one because it seemed easy, and had all of the essential ingredients: lemongrass, galangal, lime/kaffir lime leaves, mushrooms, and chicken. I did add some sweetness because that was common in other recipes, and it needed just a little.

It turned out great, and would be delicious with some sticky white rice. I had mine plain with some sauteed bok choy along side (which was SO good - i think i have previously underestimated this sweet and tasty veggie).

Tom Ka Gai
1 stalk lemongrass, remove outer sheath and the hard ends. Hit the stalk a few times with the back of a knife or a heavy frying pan, cut into several pieces.
1 T coconut oil
1 large onion finely minced
1 garlic clove, minced
2 t. Thai red curry paste (I used a little less and also put in a minced jalepeno)
6 slices of galangal - Do not peel, slice into six 1/8" thick slices (I used more!)
3 - 5 kaffir lime leaves, preferably fresh (mine were dried)
4 cups of good chicken stock
3/4 pound of boneless, skinless chicken sliced into strips
2 cups of shitake or early winter mushrooms, chopped in eighths. (I used criminis, but totally wished for shitakes once I was eating...)
2 cans coconut milk
1 T honey
Juice of 2 limes
2 T fish sauce (which has gluten, so I used salt and anchovy paste)
3 scallions trimmed and sliced on the diagonal
1/4 cup minced cilantro

In a medium heavy saucepan add the oil, garlic and onion, turn heat to medium. Cook for a minute, stirring and then ad the lemongrass, curry paste, galangal and lime leaves. Cook stirring often for about 3-4 minutes. The onion should begin to soften. Add the stock, honey and coconut milk and bring to a boil, reduce the heat to medium and cook for 15 minutes. Add the chicken and mushrooms (or maybe put the mushrooms in earlier...just a thought). Cook for about 5 minutes or just until the chicken is cooked. Add the lime juice and fish sauce. Serve in bowls garnished with scallions, cilantro, and lime.