NEW YORK—There’s much more to Thai food than pad Thai, and it’s about time we celebrate that—in an affordable way.
Thai Restaurant Week is coming up Sept. 16–22. The week features five-course prix fixe menus ranging from $15.95 to $21.95.
A fancy list of participants include: Pam Real Thai, Yum Yum Too, and Erawan Thai Cuisine.
A full list of participants and coupons can be found at Thai Select USA.
Somjin Plengkhum, executive director of the Thai Trade Center in New York, has started a process to qualify Thai restaurants as a “Thai Select Restaurant” to ensure they are serving authentic Thai food.
“We hope that not only Thai people will enjoy Thai food but every nation in the world will enjoy Thai food as well,” Somjin told NTD Television.
Until Thai Restaurant Week arrives, you can try making a dish of your own.
Recipe for Chicken and Galangal in Coconut Milk Soup
Directions:
1. Bring the chicken stock and coconut milk to a slow boil. Add galangal, lemongrass, chicken, and mushrooms. When the soup returns to a boil, season it with fish sauce.
2. Wait until the chicken is cooked, and then add the kaffir lime leaves and bird’s eye chilies. Remove the pot from heat and add lime juice.
3. Garnish with coriander leaves. Tips : - Keep the heat low throughout the cooking process. High heat will make the oil in the coconut milk separate and rise to the top. - If you’re using mature galangal, reduce the amount. - Lime juice becomes more aromatic when it is added after the pot is removed from heat. - Reduce amount of chilies for a milder taste.
Recipe courtesy of Thai Select
