Red curry with Chicken

May 23rd, 2011

Makes 4 servings

You can pick up all the ingredients for this meal at PJ's Asia One Market in St. Augustine.


1/2 lb chicken breast cut to bite size pieces

2 tbsps vegetable oil

2 tbsps red curry paste

1 cup coconut milk

1/2 cup water

2 tbsps fish sauce

2 cloves garlic chopped

1/4 cup sliced onion

1/4 cup sliced bamboo shoots

1/4 cup green bean cut to bite size pieces

1/4 cup quartered Thai or Chinese eggplant cut into thick slices

3 kaffir lime leaves

2 Thai chili quartered

5-10 sweet Thai basil leaves for garnish

Red curry with chicken, served with rice on the side.


In a sauce pan with oil on high heat, add garlic and onion sauté for 15 seconds. Then add curry paste and chicken. Sauté for about one minute. Add fish sauce, black pepper, and coconut milk. Sauté for another 1-2 minutes.  Add vegetables and water, let cook about 10 minutes or until chicken and vegetables are tender. Finish by stirring in chili and kaffir lime leaves, Remove from heat, garnish with sweet Thai basil leaves.  Serve with hot steamed jasmine rice.


Tom Yum Kung

April 6th, 2011

This is a Thai favorite with great flavor, perfect for a dinner party or just a regular family meal!


20 Shrimp

5 Cubes seafood stock or chicken broth

1-2 Stalks of lemongrass lightly pounded and cut into 1” pieces

5 crushed fresh Thai chili (add more or less as you like)

2 Clove chopped garlic

3 Kaffir lime leaves shredded

¼ cup sliced fresh galangal

½ cup fresh or canned straw mushrooms

3 tbsp fish sauce

5 tbsp lime juice

2 tbsp Prik Pao (roasted chili paste in oil)

Pinch of salt/pepper

Cilantro for garnish


In a medium soup pot over high heat, bring stock to a boil. Add lemongrass, galangal, kaffir lime leaves, salt and pepper. Bring back to a boil, then add straw mushroom, fish sauce, Thai chili, garlic and prik pao. Let boil for three to five minutes, then stir in the shrimp. Reduce heat to medium. Let cook for two minutes or until shrimp is firm and pink. Garnish with chopped cilantro and serve.

PJ’s secret tip: Add cut wedges of ripe tomato!

PJ’s easy alternative: Use readymade, Instant Tom Yum Paste (available at PJ’s Asia One Market). Just add two tablespoons of the Tom Yum Paste to three cups of boiling water or chicken stock. Season with salt and add mushroom and shrimp, or any other meat you prefer. For a creamier taste, add three tablespoons of evaporated milk, coconut milk or cream.

Tom Yum Kung was a hit at my party!

Preparing for a recent dinner party, I wanted to cook something different. I came into PJ’s Asia One Market out of curiosity and received great help. PJ shared with me a recipe for Tom Yum Kung, a delicious citrus-shrimp soup with a real kick to it. I was able to get all my ingredients at the store and, following PJ’s advice, I prepared and served the dish at my party. Everyone loved it! I will be going back to PJ’s soon to prepare another meal!

–  Cindy Holt


Pad Thai

April 6th, 2011

A delicious meal of stir-fry noodles with your choice of chicken, shrimp or pork.


3/4 cup chicken breast, cut into bite-size pieces

1/2 (16oz) pack of fresh rice noodles or (or dried noodles soaked for 20 minutes)

1/4 firm tofu or cutlet, medium diced

1 tbsp chopped garlic

2 eggs, beaten

2 tbsp dried shrimp

1 tbsp salted Chinese radish, chopped

1/4 cup chive leaves, cut in 1 1/2 inch pieces

1/2 cup fresh bean sprouts

1/4 cup crushed roasted peanuts

1/4 cup water or chicken stock

2-3 tbsp vegetable oil

Pinch of salt and pepper

1/4 cup Pad Thai sauce OR make it yourself (see below)

Do It Yourself Pad Thai Sauce:

2 tbsp fish sauce

1 tbsp palm sugar

2 tbsp tamarind juice (concentrate)

1/4 cup Sriracha sauce

In sauce pan, combine all ingredients and cook on low heat until sugar dissolves, remove from heat, set aside until ready to use or cover and refrigerate (will last for one week).


Heat the wok on high, add one tbsp oil, garlic, and chicken. Sauté about one minute seasoned with salt and pepper, remove and set aside. In the same wok, add one tbsp oil to hot wok, then add dried shrimp, tofu, salted radish and sauté for one minute.

Add noodles and water or stock, stir in Pad Thai sauce and chicken. Sauté noodles until well coated, push to one side of the wok. Add remaining oil and eggs in to the empty side of pan and fold all ingredients together and sauté about 2 minutes. Add bean sprouts and chive leaves, then remove from heat.

Serve with crushed roasted peanuts and wedge of lime and extra bean sprouts.

P.J.’s Tip: Most Thai food is served with condiments and dipping sauce (chopped chili, garlic, fish sauce and lime juice). Noodle dishes are served with roasted ground chili, sugar, white vinegar, chopped chili in vinegar and fish or soy sauce, as well as fresh vegetables.

PJ made my mom’s birthday dinner awesome!

My mom loves Asian food, so this year for her birthday I decided to make a special dinner for her. I wasn’t sure what to make, but PJ gave me some great ideas and helped me find all the ingredients in her store. I cooked some delicious Pad Thai, and my mom was super impressed! Thanks again, PJ.

–  Mason Toney


Green Papaya Salad

April 6th, 2011

For those extra hot August afternoons, try this cool dish for a special treat!


1 Small green papaya (Peeled and shredded to small thin strips it should measure about two cups)
2 Fresh Thai chili
1 Garlic grove
1/2 Lemon or lime juice-or 1 tablespoons of tamarind paste
1/2 Teaspoon palm sugar
2 Tablespoons fish sauce
1/4 Cup toasted peanut crust
1/4 Cup wage rip tomato
2 Tbs Dry shrimp–Optional


Using a pestle and mortar, crush the toasted peanuts, then remove from mortar and set aside. Next,
crush the chili, shrimp (optional) and garlic in the mortar and then add sugar, lime or lemon juice, fish sauce, tomato, papaya and half of the crushed toasted peanuts. Gently pound everything together until it is mixed well. Place the mixture on a serving dish and sprinkle the remaining peanut crust on top. Serve at room temperature or cold with an optional lettuce garnish.

He loved it:

“Recently, I decided to prepare a special meal for my girlfriend. Since she really enjoys Asian food, I went to PJ’s market looking for some great ideas. PJ was really helpful, she gave me her own recipe for a Thai curry chicken served with a cold papaya salad. I was able to get almost all the ingredients I needed for the meal at PJ’s, plus some advice on how to prepare everything. My girlfriend was seriously impressed, and I owe it all to PJ! Thanks!”

– Ty Moore

PJ’s Asia One Market: Your ticket to a home cooked meal.

April 5th, 2011

Everyone in the south knows something about home cooking. We’ve grown up with home cooked meals prepared from recipes passed down through generation after generation. But what if you were half a world away from a place called home, in another country where your kind of home cooking was hard to come by?

That’s the predicament Praphaphan “PJ” Johnson found herself in thirteen years after relocating to St. Augustine, Fla, from her native Thailand. A 2003 graduate of the culinary school at First Coast Technical Institute, PJ found herself not only longing to prepare traditional Thai meals for herself, but to share her family’s style and taste of cuisine with her American-born daughter, Nikki. So, PJ and her husband, Bob, embarked on a journey to bring the cuisine from her birth home to her new home by starting their own Asian grocery store in St. Augustine.

PJ’s Asia One Market opened its doors in December of 2009, featuring a broad inventory of dry, fresh and frozen items from several nations including Thailand, the Philippines, Vietnam, Japan, Korea and China. For every customer who comes in the door, PJ is happy to offer not only ingredients, but advice on preparations and techniques to create hundreds of different Asian recipes.

So whether you are simply longing for home cooking from another world, or just someone who enjoys Asian cuisine, you don’t have to leave St. Augustine to find all the ingredients and assistance you need to create a delicious meal.