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A Thai Purim Meal

March 7, 2011 | by

A pretty healthy and festive Purim menu.

I believe, like Maimonides, that everything in moderation is the healthiest way to eat. And that a feast should be…well ...festive! So here is a (pretty) healthy Purim meal and one I know you will enjoy. For that unusual touch, we are going with a Thai theme. Drink up – until you don’t know the different between whole wheat flour and white! For more Purim menus and recipes, please visit

Thai Squash Soup

  • 3 pounds butternut squash, peeled and cubed
  • 2 teaspoons minced garlic
  • 1 jalapeno chili, chopped, (seeds and membranes removed if you prefer it less spicy)
  • 2 teaspoons fresh ginger, chopped
  • 2 cups coconut milk
  • 4 cups chicken stock or vegetable stock
  • Salt and pepper to taste
  • ¼ cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • Zest from 1 lime
  • ¼ cup peanuts, chopped

Simmer squash with minced garlic, jalapeno and ginger in the coconut milk. Add the stock just to cover (you may not need all of it). Simmer until squash is soft about 25 minutes. Add salt and pepper to taste. Puree with a hand blender. Before serving add cilantro, lime juice, zest, and top with peanuts.

Thai Barbecue Chicken with Spicy Dipping Sauce

  • 2 chickens, cut in 1/8th’s
  • 2 teaspoons pepper
  • 2 teaspoons turmeric
  • 2 teaspoons minced garlic
  • 2 cups coconut milk

Mix together pepper, turmeric, garlic and coconut milk. Place in a strong Ziploc bag or plastic or glass container and add the chicken. Marinate overnight. Heat up barbecue or broiler and cook until done – about 10 minutes per side. Serve with Dipping Sauce

    Dipping sauce:

  • 1 cup water
  • 1 cup vinegar
  • 1 cup sugar
  • 1 teaspoon chili powder
  • 4 teaspoons minced garlic
  • 1 teaspoon salt

Combine all ingredients in a small heavy saucepan and bring to a boil. Reduce heat and simmer until sauce thickens – about 3 to 5 minutes.

Thai Beef and Tofu Salad

  • 8 ounces firm tofu, drained for a few hours and cubed
  • 1 head romaine lettuce, chopped
  • 1 English cucumber, sliced
  • ½ red onion, thinly sliced or minced
  • ¼ cup lime juice
  • 1 tablespoon water
  • 2 teaspoons salt
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon sugar
  • 1 serrano or jalapeno pepper, minced
  • 2 tablespoons peanut oil
  • ½ pound skirt steak, cut into strips

Toss together romaine, cucumber and onion. Whisk together lime juice, water, salt, sesame oil, sugar and pepper. Drizzle half of dressing over vegetables and toss. Heat oil in a large skillet over medium-high heat. Add the tofu and beef and cook until browned – about 10 minutes. Add remaining dressing to pan and simmer briefly. Toss beef and tofu mixture with romaine mixture and serve immediately.

Basmati Rice

Cook according to package directions.

Coffee Cake

This isn’t Thai or elaborate or particularly healthy. But it is good and it is dessert!

  • 1 cup (2 sticks) margarine, at room temperature
  • 1 cup sugar
  • 3 eggs
  • 2-1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup tofutti sour cream
  • 5 teaspoons vanilla

Preheat oven to 350 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. On low speed, beat in flour, baking powder and baking soda. Then add tofutti sour cream and vanilla and mix well. Pour into greased 10-inch bundt pan and bake for about 45 minutes. Cook in pan 10 minutes before removing to wire rack to finish cooling.

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