Ingredients : 500 g. medium raw prawns
1 tablespoon oil
2 litres water
2 tablesoons Red Curry Paste or commercial paste
2 tablespoons tamarind pure'e
2 teaspoons turmeric
1 teaspoon chopped red chillies, optional
4 kaffir lime leaves, shredded
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar
1/4 cup fresh coriander leaves
HOT AND SOUR PRAWN SOUP (Tom Yum Goong)
1. Remove the prawn heads. Peel the prawns, leaving the tails intact. Using a sharp knife, slit each prawn down the back and devein. Set the prawns aside. Heat the oil in a large pan.
2. Add the prawn shells and heads to the pan and cook for 10 minutes over medium-high heat, tossing frequently, until shells and heads are deep orange.
3. Add 1 cup of the water and the curry paste to pan. Boil for 5 minutes, until reduced slightly. Add remaining water and simmer for 20 minutes. Drain, reserving the stock. Discard heads and shells. Return stock to pan.
4. Add the tamarind, turmeric, chillies and lime leaves to pan; bring to the boil and cook for 2 minutes. Add the prawns to the pan and cook for 5 minutes or until prawns turn pink. Add the fish sauce, lime juice and brown sugar to the pan; toss. Serve immediately, sprinkled with coriander leaves.
Gaeng Kiaw Waen Gai
Ingredients : 1/4 cup green curry paste
350 grams chicken breast or thigh, cut in bite-size pieces
1 1/4 cups coconut milk
1/4 cup thai basil leaves
2 eggplants, cut into small pieces.
1/2 cup chicken stock
2 teaspoons palm sugar
3 tablespoons fish sauce
2 red chilies, sliced diagonally
4 kaffir lime leaves
GREEN CURRY WITH CHICKEN (Gaeng Kiaw Waen Gai)
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.
Pad tai
Ingredients :12 fresh Shrimp
90 gram Dry Rice Noodle (3 - 5 mm)
50 gram Fresh Bean Sprouts
2 tablespoons Chopped (1") Green Onion
6 tablespoons Fish Sauce
6 tablespoons Oyster Sauce
3 teaspoons Vinegar
2 tablespoons Sugar
2 Tablespoons Preserved Turnip
2 Tablespoons Crushed Peanuts
1 Tablespoon Paprika
2 Eggs
1 Teaspoon Red Chili (for Spicy lover)
1/2 Lemon
STIR-FRIED RICE NOODLE WITH PRAWNS (Pad tai)
1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.
Pat Ga-Prao
Ingredients :450 grams chicken thighs, cut into bite-size pieces
5 cloves garlic, finely chopped
1/2 cup onion, sliced
2 tablespoons vegetable oil
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh holy basil
7 chillies, chopped and pounded coarsely
Dash of ground white pepper
Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.
FRIED CHICKEN WITH BASIL LEAVES (Pat Ga-Prao)
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.
Gaeng Pet Bet Yaang
Ingredients :1 roasted duck, deboned and cut into well sized pieces
5 pieces of pineapple, cut into bite sized pieces
4 fresh kaffir lime leaves, chopped
1 teaspoon sugar
2 1/2 cups coconut milk
8 cherry tomatoes
1 cup eggplant, cut into bite-sized pieces
1/2 teaspoon salt
2 tablespoons fish sauce
1/2 cup water (or chicken stock)
1 1/2 tablespoons vegetable cooking oil
3 tablespoons red curry paste
RED CURRY WITH ROASTED DUCK (Gaeng Pet Bet Yaang)
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.
Tom Kaa Gai
Ingredients :2 cups coconut milk
1 cup chicken stock
2-3 medium pieces fresh galangal, peeled and sliced
3 chicken breast fillets (cut into well pieces)
2 teaspoons chilies, finely chopped
1 tablespoon fish sauce
1 teaspoon sugar
1/2 cup fresh coriander leaves
5 coriander leaves for garnish
COCONUT MILK SOUP WITH CHICKEN (Tom Kaa Gai)
1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.
Yam Neua Yaang
Ingredients :400 grams beef tenderloin
Salt and freshly ground pepper
1/4 cup water
3 tablespoons sugar
1 teaspoon chile-garlic sauce
1 cucumber, peeled, halved and thinly sliced
1/2 onion, thinly sliced
1/2 cup shredded mint leaves
1 garlic clove, minced
2 tablespoons fish sauce
2.5 tablespoons fresh lime juice
2 tablespoons salted dry-roasted peanuts, chopped
5 cherry tomatoes, cut halved
50 grams chinese celery, cut into 1" long
1 tablespoon oil
THAI GRILLED BEEF SALAD (Yam Neua Yaang)
1. Rub the steaks with the oil and season with salt and pepper.
2. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once. After both sides cooked, let rest for 10 minutes before slicing thinly.
3. To make dressing, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and chile-garlic sauce and let cool. Add the cucumber, onion, tomatoes, chinese celery, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away.
Kai ,Moo Sa-Teh
Ingredients :600 grams chicken breast
3 slices galangal
1/2 tablespoon lemon grass, finely chopped
1 tablespoon salt
1/2 teaspoon roasted coriander seeds powder
1/2 teaspoon roasted cumin seeds powder
1/2 teaspoon white pepper
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
7 garlic cloves
1 cup coconut milk
1 1/2 tablespoons vegetables oil
2 tablespoons palm sugar
1 pack wooden skewers
CHICKEN SATAY (Kai ,Moo Sa-Teh)
1. Slice the chicken breast finely, width approximately 1".
2. Pound together all ingredients, until mixed well. Then pour the blended ingredients into the coconut milk.
3. Add the chicken slices and marinate for 90-120 minutes.
4. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling.
5. Grill the chicken slices over medium heat and apply the sauce to the chicken while turning over.
6. When cooked through, serve with Satay peanut sauce and cucumber relish.
Gai Pat Met Ma-Muang Him-Ma-Paan
Ingredients :300 g. sliced chicken thigh
1 1/2 tablespoon soy sauce
2 tablespoons oyster sauce
1/3 cup roasted cashew nuts
2 spring onions, chopped
3 cloves garlic, minced
1/4 onion, cut into small cubes
4 dried chillies, chopped
1 teaspoon seasoning soy sauce
1 tablespoon sugar
1 tablespoon cooking wine
2 tablespoons vegetable oil
STIR-FRIED CHICKEN WITH CASHEW NUTS (Gai Pat Met Ma-Muang Him-Ma-Paan)
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.
2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.
3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.
4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.
Pa-Naeng
Ingredients :400 grams beef tenderloin, sliced
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons palm sugar
2 tablespoons fish sauce
10 basil leaves
1 red chilli, sliced
3 kaffir lime leaves
BEEF PANAENG (Pa-Naeng)
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.
