Mango Tree Thai Bistro
Owner recommendations Spicy Cheese Rolls (six for $5 ) – Spicy cream cheese in a golden fried roll, served with sweet chili sauce on the side Curry Puff (four for $6) – An eclectic but popular small pie, filled with a mix of potatoes, yams, green peas, carrots, onions and curry powder Chicken Pad Thai ($9.95) – Thin rice noodles stir-fried with egg, scallions, bean sprouts, tofu and ground peanuts in a sweet sauce; a large portion and the most popular item on the menu Red Curry ($9.95 –$14.95) – Chilies, spices, and herbs with bell pepper, green beans, bamboo, coconut milk and basil, with chicken, beef, pork, tofu, shrimp or duck M ango Tree Spicy Sea Bass ($16.95) – A special item of Chef Udomtanachai, available either grilled or deep-fried and served with bell pepper, carrots, snow peas, lime leaves, Thai chili, basil and a special house sauce Curry and spicesManager Nina Thanidkullanan on curry and spices
What’s the difference between yellow curry and red curry?
They have different ingredients, different kinds of herbs, spices and vegetables are used and therefore they are different colors. Red curry tends to be a little spicier.
What spices are used to make meals spicier?
We use different kinds of chili pepper depending on the dish. For example, in pad thai we use dry chili peppers, and in curry and fried rice we use fresh chili peppers with a consistency that works better with those foods.
“Most customers ask for level two or three, but a man recently ordered a spicy 10,” manager Nina Thanidkullanan said. “He thought it was perfect.”
Mango Tree has been serving authentic Thai food at its current location for more than three years. Owner and head chef Nonpinate Udomtanachai bought the restaurant more than a year ago, and Thanidkullanan was promoted to manager.
In the past year, Udomtanachai and Thanidkullanan have expanded their menu and initiated a popular lunch special option ($8–$10). Lunch specials are served with the soup of the day, a salad and an appetizer. Choices of entrees include curry, fried rice, pad thai and seafood. A new item Udomtanachai added to the menu is fish cakes served with sweet chili and cucumber sauce ($6).
Thanidkullanan said Thai food is different from other Asian food because it relies on a balance of protein, vegetables and starch.
Herbs More Curry - News
The second dish was a personal favorite at Kinaree, red curry duck (“gaeng dang,” $16). If you like the “curries” of Thailand, you'll love this red curry, as I most certainly did. The level of spice was just right for me. As you may have observed by
What's the difference between yellow curry and red curry? They have different ingredients, different kinds of herbs, spices and vegetables are used and therefore they are different colors. Red curry tends to be a little spicier.
By Special to The Oregonian There's no shortage of Thai restaurants in Portland, but a handful go well beyond the standard noodles and rice, letting Portlanders experience the layers of spices and herbs that make this Southeast Asian cuisine so popular
Dining: More restaurants and bars have opened up in Kips Bay, which is home to a variety of ethnic foods ranging from Thai to Turkish. Curry Hill, named for its many Indian restaurants and spice shops on a stretch of Lexington Avenue, also calls the
If you are a true veggie believer, the Vietnamese summer rolls with vegetables, herbs and tofu, or lettuce wraps will sharpen your taste buds for your main course. Those who prefer a salad to start or even as a main course, can select from Thai,
Fresh herbs in my lamb curry — A cook's journal
Lamb curry.
You can buy lemongrass cheaply from the market. They are so inexpensive, in fact, that your transportation cost will be a dozen times more than the cost of the lemongrass. That’s why I decided that planting my own lemongrass was wiser. I bought two pots, each with no more than three stalks, a couple of months ago and look how much they have grown. I just pull off a stalk or two every time I need lemongrass for my cooking. Oh, they’re great for tea infusions too.
One common complaint about lamb meat is the strong odor. I solve this problem by first boiling the lamb in plenty of water for about five minutes. Then, I drain the lamb and discard the water. I place the lamb in a clean pot, cover it with fresh water and add a few stalks of lemongrass. Use only the lower portion of the lemongrass stalks. And crush them before adding to the pan. When the meat is tender, discard the lemongrass.
The first time I used curry paste, I made the mistake of pouring ALL the contents of the packet into the cooking pan. The result was a stew so hot that I needed to drink water after every mouthful. I’ve learned my lesson since. I only used two heaping teasponfuls of red curry paste with my lamb. I placed the excess in a clean jar and put it in the fridge for future use.
Ah, the little extras than turn an ordinary dish into something special. First, kaffir lime leaves. Thanks to a tip from fellow food blogger Peterb , I was able to buy a pot of kaffir lime from the Manila Seedling Bank. Well, perhaps, that’s an oversimplification. I had to order it. I gave them my number and they called me up when kaffir lime was available. Apparently, it’s a fast moving item.
The leaves of the kaffir lime come in pairs. A pair is more than enough to flavor a pot of stew and to give it a wonderful and indescribable aroma that is both citrusy and sweet but never overpowering.
Add the kaffir lime leaves to the lamb and curry and let them do their magic.
No joke. It is called holy basil, one of the varieties of basil and which is commonly found in Asia and the Middle East. Among the three kinds of basil that I have in the garden (the other two being Thai basil and lemon basil), the holy basil is the sturdiest and the most prolific in terms of growth.
Adding basil leaves to lamb curry will give you a fresh perspective on this tired old dish. Just pick the basil leaves, discard the tough stalks, and add the leaves to the stew during the last minute of cooking.
Herbs More Curry - Bookshelf
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