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Any Thai/Indian food fan out there who have some recipe ideas?

post #1 of 12
Thread Starter 

Hey guys,

 

I'm really looking to incorporate some of my more favorite flavors into my smoking. I'm a huge fan of red curry/coconut sauces, standard curry sauces, and foods that have traditional Indian spices like Garam Masala as I've always enjoyed those flavor profiles of cinnamon and whatnot in foods. 

 

I'm trying to think of ways I can incorporate curry and garam masala spices into my smoked foods, or curry sauces. I have ideas like pulled pork with a thai coconut sauce in mind, or making a fatty with Indian flavors, but i'm kind of drawing a blank on exactly what ingredients to use as i'm not very creative in the kitchen. I know Indian/Thai foods can be pretty polarizing (no one in my family likes the taste of cinnamon in non-dessert food, for instance), but I'm hoping some of you out there like these same kinds of flavors and might have some recipes in mind?

 

Since I'm asking for recipes, I might as well share my (currently) favorite Middle Eastern-inspired recipe that I found on the internet so far. I like using a very mild wood with this as something too strong doesn't really blend well with the flavors. These burgers are ridiculously delicious if you like these kinds of flavor profiles.

 

Makes 4 turkey burgers:

 

1.5 lbs ground turkey
2 teaspoons sambal chili paste
1.5 tablespoons plain breadcrumbs
1.5 teaspoons grated ginger
1.5 teaspoons salt
2 teaspoons garam masala
2 cloves crushed garlic
1 tablespoon lemon juice
2 tablespoons yogurt
2 tablespoons chopped cilantro

 

Mix ingredients, refrigerate for about 2 hours, shape into burgers, smoke. I like throwing them on a hot skilled to brown at the end, and then serve on a bun w/ mayo and a big bunch of cilantro on top. 

 

Truly one of the best burgers I've ever had, even over a beef burger (and I usually HATE turkey/chicken burgers because they're so dry/bland).

 

Thanks guys


Edited by elohel - 6/1/13 at 10:45am
post #2 of 12
I have posted a lot of S/E Asian recipes & adaptions of various things,Thai,Malaysian, Sri Lankan ,Chinese Mauritian & Indian( Caribean ,Fijian,) .If you check back through my threads you will see my versions with ingredients & tips.
If you want something in particular just let me know.
post #3 of 12
I have posted a lot of S/E Asian recipes & adaptions of various things,Thai,Malaysian, Sri Lankan ,Chinese Mauritian & Indian( Caribean ,Fijian,) .If you check back through my threads you will see my versions with ingredients & tips.
If you want something in particular just let me know.
post #4 of 12

elohel, morning....   A good turkey burger ??? I'm up for it....  The ingredients mix sounds good....  Yogurt, for a "hold me together" sauce, with it's tang, is genius....  

I need help with the garam masala...  seems I have read, every family recipe mix, for the spices, is different... do you mix your own ??   or where do you get it...   Dave

 

The Spice House has an interesting note about their GM spice mix...  

Garam Masala is based on a tripart mixture of cardamom, coriander and black pepper. Kalonji -- also known as black cumin or nigella  is used instead of cumin. ( Hand mixed from Moroccan coriander, cardamom from Tamil Nadu, India, Tellicherry pepper, cinnamon, kalonji, caraway, Zanzibar cloves, China #1 ginger and nutmeg.)

 

 

 

 
post #5 of 12
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

elohel, morning....   A good turkey burger ??? I'm up for it....  The ingredients mix sounds good....  Yogurt, for a "hold me together" sauce, with it's tang, is genius....  

I need help with the garam masala...  seems I have read, every family recipe mix, for the spices, is different... do you mix your own ??   or where do you get it...   Dave

 

The Spice House has an interesting note about their GM spice mix...  

Garam Masala is based on a tripart mixture of cardamom, coriander and black pepper. Kalonji -- also known as black cumin or nigella  is used instead of cumin. ( Hand mixed from Moroccan coriander, cardamom from Tamil Nadu, India, Tellicherry pepper, cinnamon, kalonji, caraway, Zanzibar cloves, China #1 ginger and nutmeg.)

 

 

 

 

Yeah, the problem with Garam Masala is it's pretty much open to interpretation. I've had some really good mixes and some really overpowering in a certain spice mixes. I now just buy it on Amazon and you get a ton of it for the price, and it's quite excellent. This is what I use:

 

http://www.amazon.com/gp/product/B00A36RNY2/ref=oh_details_o00_s00_i03?ie=UTF8&psc=1

post #6 of 12

Thanks.....  Now I know a starting point that you think is good...  icon14.gif .....    

 

 

Dave

post #7 of 12

You might want to check with one of the users on the forum. Thailandphil . You might want to shoot him a PM or search some of his posts. He hasn't posted in some time though.

WC

post #8 of 12

10 Ounces is A LOT! Unless you use it very frequently it will lose it's punch long before it get's used up. McCormick makes a pretty good one and is available at the grocery store...JJ

 

Product Details

 

This is a recent thread...http://www.smokingmeatforums.com/t/140099/looking-for-a-thai-peanut-curry-or-coconut-curry-jerky-recipe

 

 

I have used this recipe on Chicken before Smoking or Roasting many times...

 

Tandoori Chicken

Recipe courtesy Aarti Sequeira
Show: The Best Thing I Ever MadeEpisode: Family Recipes
Recipe categories: Chicken, more
Recipe Ratings & Reviews(28)

photo: Tandoori Chicken Recipe
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Total Time:
1 hr 45 min
Prep
20 min
Inactive
1 hr 0 min
cook
25 min
Yield:
4 servings
Level:
Easy
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Ingredients
5 cloves
2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)
2 green cardamom, husks discarded, seeds retained
1 black cardamom, husk discarded, seeds retained
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1 cup whole fat plain yogurt
1/4 cup peanut or canola oil
2 tablespoons malt vinegar or lime juice
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Pinch cayenne pepper
8 cloves garlic, minced
2-inch thumb ginger, peeled and minced
1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
1 teaspoon honey
Salt and freshly ground black pepper
Couple of extra limes, for garnish
Directions
To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.

In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! taste and adjust with more salt if it needs it.

Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.

Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.

When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 165 degrees F, another 10 minutes. Remove from the oven.

While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.

Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.
 

post #9 of 12
Thread Starter 

Thanks for the recipes guys, I'll try a few of those out.

 

And yeah, 10 oz is a lot. I immediately took like 7 oz and sealed it in a foodsaver and stashed it away, hopefully it'll retain some zip. I just went with that one because the ones at the grocery store are like 2 oz and almost the same price as the 10oz one.

post #10 of 12

I don't have much to add, but I am a fan of Thai food and think it would be great to make a Thai/bbq fusion. I have always wanted to put the sweet Thai chili pepper sauce on a pork butt. You know the sweet syrup with pepper flakes that they serve with spring rolls. Maybe as a sauce for a pork sandwich?  Also I would think Masaman Curry would go with just about any smoked meat added. That is my favorite of all the curries.

post #11 of 12

OK folks..... I order and received my 2 oz. of Garam masala from the spice house (Penzy's group)..  Northern variety of Garam Masala I will add......    I have always received fresh stuff from them..... ANYWAY.....  I tasted it...    thought...... tasted it again ........ thought........  Hey...... I'm still thinking......  this spice combination is very intriguing...   It doesn't HIT you or anything like that..... the different flavor start on the tip of the tongue and work their way back until it hits the back of your throat....  gently mind you ...... nothing serious.... just a somewhat gentle swab of the "brush" across the taste buds...  Sticking a wet finger into the spice jar and licking your finger is not exactly the best way to enjoy spices but it does give a sense of what they will be like..

My firsts thought now, after 15 minutes of pondering the flavors, would be on corned and smoked tongue..... for a sammie or sliced and dipped in Chinese hot mustard and toasted sesame seeds........  I could be nuts but in the near future, when I get hold of a tongue, I will post that thread... for sure.....   

 

Dave

post #12 of 12

I've been playing around with indian spices (oh hell ok - I slip some into anything if I think I can get away with it). Gm and turmeric is great in burger. also in a marinate with garlic when doing chicken for kebabs.

 

look at some of the fattie recipies and incorporate it into the beef/turkey.

 

I'm still looking for a decent dish I can cook Dahl in the smoker - that will be awesome :D

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