Khao San Thai Kitchen

Looking in from the outside, this restaurant looks like an inviting oasis from the Calgary cold. The decor is tasteful, and the house is packed.

We started with the golden tofu and scallops. The tofu was crisp and the sauce packed a flavor punch. The scallops remind me of something you might see in a fine dining restaurant.

Moving along to the pad thai. One of my friends commented that it was the first time the noodles were done al dente. The panang salmon was an interesting dish. The battered fish in the sweet and sour basa stayed crisp as the sauce pooled nicely on the bottom of the plate.

It’s really popular, and there seems to be an endless number of regulars, as the waitstaff greet the customers with friendly recognition. The service was spot on, even when it got really busy.

Golden Tofu
Golden Tofu
Khao San Salsa Scallops
Khao San Salsa Scallops
Pad Thai
Pad Thai
Crying Tiger
Crying Tiger
Salmon Panang Curry and Sweet and Sour Basa
Salmon Panang Curry and Sweet and Sour Basa

Khao San Thai Kitchen on Urbanspoon

Juree's Thai Place

Hungry after a day in the mountains, we decided on quick, tasty and close. Juree’s fit the bill. I’ve been here several times before and have always enjoyed the food. All their curries have rich flavors with liberal use of coconut milk. The larb kai had some very spicy and herby notes.  I really liked the deep fried tilapia, served whole with sweet and sour sauce on top. The service was very quick. On this night, there were some ladies dressed in traditional outfits dancing outside. I should really visit more often.

Papaya salad
Papaya salad
Larb Kai (chicken)
Larb Kai (chicken)
Prawn and coconut soup
Prawn and coconut soup
Cassava cake
Cassava cake
Sweet and sour fish
Sweet and sour fish
Massaman curry with pork and green curry with prawn
Massaman curry with pork and green curry with prawn

Juree's Thai Place on Urbanspoon

Thai Pagoda

We stopped by Thai Pagoda for dinner after an afternoon climbing at Elevation Place. We were quite hungry, so we ordered accordingly. We sampled quite a few of the dishes. I had a bowl of Tom Kha Gai, which is coconut soup with chicken.  It was very flavorful.  The papaya salad was crisp and spicy. We also shared the green curry with pork, Penang curry with chicken, Massaman curry with tofu and Pad Thai with chicken. The green curry was the best dish with vibrant flavors, followed by  the Penang curry. The Massaman curry was mild, but compared to the other two, didn’t seem to pack as much of a flavor punch. The Pad Thai was disappointing as it tasted overly salty, with a strong flavor of soy sauce.

Sticky Rice with Mango
Sticky Rice with Mango
Green Curry
Green Curry
Massaman Curry
Massaman Curry
Penang Curry
Penang Curry
Pad Thai
Pad Thai
Tom Kha Gai
Tom Kha Gai
Papaya Salad
Papaya Salad

Thai Pagoda on Urbanspoon

Thai Green Curry and Salad Rolls

I was out at a hostel this weekend on a ski trip. I offered to cook the group dinner.  After a long day out ski touring, there’s nothing better then some comfort food. Of the Asian variety.  I premade Vietnamese style salad rolls and Thai green chicken curry.  This is the best recipe I’ve found for that.

Scratch Made Thai Green Curry

Vietnamese Style Salad Rolls

  • 16 rice paper wrappers
  • 2 large carrots, shredded
  • 16 fresh basil or Thai basil leaves
  • bunch cilantro
  • rice vermicelli, soaked in hot water
  • 3 chicken breast or thigh
  • 24 large shrimp
  • bouquet garni and half an onion for poaching
  • peanut butter
  • Hoisin sauce
  • chili and garlic sauce

Throw the bouquet garni and onion into a sauce pan with water. Bring to a boil for a few minutes. Add the whole chicken pieces and whole shrimp. Remove from heat when cooked. Shell and devein shrimp. Cut in half. Shred or tear into pieces chicken meat. Set aside.

Boil some water and pour into a glass pie plate. Soak a rice paper wrapper for a few seconds. Place on cutting board.  Layer vermicelli, carrot, cilantro, basil, and chicken. Use three shrimp halves per roll. Roll and seal.

To make the sauce, blend Hoisin sauce and peanut butter 3:1. Add a little hot water for ease of mixing.  Serve with a dollop of chili garlic sauce on top to taste.

It’s usually served with jasmine rice, but since we were at camp, I used bulgur (yes it’s wheat) for a dish with more texture. It also cooks faster than rice.

Thai Green Chicken Curry
Thai Green Chicken Curry