Cookwith

Name: Nari & Kin Khao Summer Thai Feast
Prep time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 ears fresh corn, kernels cut off; 1 cup cherry tomatoes, halved; 1 cup long beans, cut into 1-inch pieces; 1/2 cup coconut cream; 1 tablespoon lime juice; 2 teaspoons palm sugar (or brown sugar); 1/2 teaspoon salt; 2 chicken breasts, thinly sliced; 2 tablespoons Gaeng Tai curry paste (or Thai red curry paste); 1 tablespoon vegetable oil; 6 makrut lime leaves, thinly sliced, divided; 2 Thai chilies, thinly sliced, divided; 1 pound beef cheeks (or beef stew meat), cut into large chunks; 2 cups prepared Thai green curry sauce (store-bought or homemade); 2 cups cooked jasmine rice; 1 cup fresh or frozen cherries, pitted and halved; 1 tablespoon sugar; 1 teaspoon lemon juice; 1 sheet store-bought puff pastry, thawed; 1 egg, beaten (for egg wash); 1 tablespoon powdered sugar (for dusting, optional)

Nari & Kin Khao Summer Thai Feast

miradugm

This menu brings together the vibrant flavors of a Thai-inspired summer feast. The Tum Khao Pod salad is a refreshing blend of sweet corn, juicy tomatoes, and crisp long beans tossed in a tangy coconut-lime dressing. Kua Kling Gai delivers bold, spicy, and aromatic chicken dry curry, balanced by fragrant makrut lime and fresh chilies. Tender beef cheeks in creamy green curry sauce provide a comforting, luxurious main, perfectly paired with fluffy jasmine rice. Finish with a Summer Cherry Hand Pie—a playful, sweet treat with a buttery, flaky crust and a burst of seasonal fruit. Each dish is designed to celebrate color, texture, and the joy of sharing a meal.

Ingredients

Instructions

Prepare the Tum Khao Pod: In a large bowl, combine corn kernels, cherry tomatoes, and long beans. In a small bowl, whisk together coconut cream, lime juice, palm sugar, and salt. Pour dressing over the salad, toss well, and set aside.
Make the Kua Kling Gai: Heat oil in a skillet over medium-high heat. Add curry paste and sauté until fragrant, about 1 minute. Add sliced chicken and stir-fry until just cooked through. Stir in half the sliced makrut lime leaves and half the chilies. Cook until the chicken is coated and dry. Transfer to a serving dish and garnish with remaining makrut lime leaves and chilies.
Cook the Green Curry Beef Cheeks: Place beef cheeks in a pot of cold water and bring to a simmer. Cook gently until tender, about 1 hour (or 12 minutes if using a pressure cooker). In a separate saucepan, heat the green curry sauce until simmering. Drain the beef and pour hot curry sauce over the top. Let rest 5 minutes before serving.
Make the Jasmine Rice: Cook jasmine rice according to package instructions or reheat pre-cooked rice in the microwave for 2-3 minutes.
Prepare the Summer Cherry Hand Pie: Preheat oven to 400°F (200°C). In a small saucepan, cook cherries, sugar, and lemon juice over medium heat until syrupy, about 5 minutes. Let cool. Roll out puff pastry and cut into 4 rectangles. Spoon cherry filling onto half of each rectangle, fold over, and crimp the edges. Brush with egg wash. Bake on a parchment-lined sheet for 15-18 minutes or until golden. Cool and dust with powdered sugar if desired.
To serve: Plate the Tum Khao Pod salad and Kua Kling Gai side by side. Serve the beef cheeks in green curry sauce with jasmine rice. Enjoy the cherry hand pie as dessert.