Thai dishes - Thai food & Recipes and Thai Cooking Class

Thai herbs
The Amazing Thai dishes
Non-Thai culinary delights
Fusion Food
Alternative Diets
Street Foods in Bangkok
Learning to cook Thai cuisine
Regional Food
Thai fruits

The Amazing Thai dishes…

Delight your taste buds with an authentic Thai cuisine prepared by yourself. Learn more and find out more on this worldrenowned cuisine simply by following provided cooking instructions selected from top-10 most favoured dishes. To cook exciting Thai dishes with each bite unforgettable isn’t that diffi cult…

Method
Use the medium heat to bring the stock to boil. Add lime leaves, galangal, fi sh sauce, lemon grass and shallots, then the mushrooms and chilli peppers (if used). Let the stock simmer for at least 2 minutes or until fragrant. Add the shrimps and cook until the shrimps turn pink, opaque and fi rm. This should be done within a minute. Set aside. Put 1-2 teaspoons of lime juice and the chilli paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.

Ingredients

• 3 cups (24 fl .oz./750 ml.) water or light chicken stock
• 8 oz. (250 g.) shrimps/ prawns, shelled and deveined
• 5 kaffi r lime leaves (Bai Makrut)
• 3 thin slices fresh or dried galangal (Kha)
• cup fi sh sauce (Nam Pla)
• 2 stalks of lemon glass/citronella (Takhrai), lower 1/3 portion only, cut into 1 in. (2.5 cm.) lengths, coarsely pounded
• 2 shallots, coarsely pounded
• (optional) 5 hot green Thai chilli peppers Phrik Khi Nu)
• 1/2 cup sliced straw mushrooms
• 1/4 cup (2 fl .oz. /60 ml.) lime juice
• 1 teaspoon roasted chilli paste (Nam Phrik Pao)
• 1 tablespoon chopped cilantro/ coriander leaves (Bai Phak Chi).

Method
Fry the chopped garlic and onion until turned yellow. Add the chicken and fry until well cooked. Add the shrimp, pickled white radish and soya bean curd, then add the eggs and scramble. Put in sugar, fi sh sauce, vinegar, tamarind juice and stir until cooked. Add the noodles, stir-fry until mixed well, then add the spring onion and half a cup of bean sprouts (the rest is for garnishing) and stir-fry until cooked. Garnish with ground roasted peanuts, ground dry red chilli, bean sprouts, a lime wedge and the remainder of the spring onion.

Ingredients

• • 3 cups narrow rice noodles (Sen Lek) soaked in warm water till flexible
• cup sliced chicken meat, small strips
• 4 shrimps • 2 eggs • 1/2 cup cooking oil
• 1/3 cup soya bean curd, cut into small slivers
• 1 tablespoon pickled white radish (Chai-Po), chopped
• 1 teaspoon garlic, chopped
• 1 teaspoon shallots or onion, chopped
• 1 teaspoon ground dry red chilli or paprika
• 4 tablespoons sugar • 4 tablespoons fi sh sauce
• 2 tablespoons vinegar • 1/2 cup bean sprouts
• 2 tablespoons tamarind juice (substituted by vinegar)
• 1/3 cup spring onions, chopped to 1 1/2 in. lengths
• 1 lime. For garnishing, 2 tablespoons ground roasted peanuts.

Method
Stir-fry chicken thigh fi llets in a pot until fragrant. Add 1 cup of coconut milk, chicken broth to mix over low heat. Use low heat to warm the oil in a saucepan or wok, and then add the green curry paste and sauté until fragrant. Pour cup of coconut milk and continue to stir gently until well mixed. Transfer the curry paste mixture to a chicken broth pot. Add boiled potatoes, egg plant, small round green eggplant, and leave to cooked, then add the remaining coconut milk. Adjust the seasonings as desired using the fi sh sauce, sugar, kaffir lime leaves, spur chillies, sweet basil leaves. Leave until boiling.

Ingredients

• 1 lb. (450 g.) beef, cut into 1/2 in. x 2 in. (1cm. x 2.5 cm.) pieces
• 3 cups coconut milk
• 3 tablespoons vegetable oil
• 1/2 cups green curry paste
• 1/2 egg plant, chunks
• 1 potato, boiled, peeled, diced
• 1/2 cup small round green eggplant
• 4 leaves kaffi r lime leaf, torn
• 5 green-red spur chillies, iagonally sliced
• 1 cup sweet basil leaf
• 2 tablespoons fi sh sauce
• 1 tablespoon palm sugar
• 1 1/2 cups beef broth

Method
Grind all the ingredients until fi nely
blended using a mortar or blender.

Ingredients

• 1/2 cup green hot chilli clipped
• 1/2 cup green spur chilli, clipped
• 2 tablespoons galangal root, sliced across fi nely
• 4 tablespoons lemon grass, sliced across fi nely
• 1 tablespoon kaffi r lime rind, sliced fi nely
• 2 tablespoons coriander seed, roasted
• 1 tablespoon cumin, roasted, ground
• 1/2 tablespoon pepper
• 1 tablespoon shrimp paste
• 2 teaspoons salt
• 4 tablespoons peeled garlic, chopped
• 5 tablespoons peeled shallot, sliced.

Method
Stir-fry the chopped garlic until turned golden brown. Add ½ cup of basil and the chillies and stir-fry for about 1 minute or until wilted. Then add chicken and stir-fry for some 3 minutes Add fi sh sauce, water and sugar and stir-fry until sauce slightly thickened. Add the remaining ¼ cup of basil and stir-fry for 5 seconds. Served with rice and accompanied by Nam Pla Phrik (fi sh sauce with red or green hot Thai chilli peppers).

Ingredients

• 3 tablespoons of vegetable oil
• 1 lb. chicken breast, sliced or minced
• 2 tablespoons garlic, chopped
• 3 tablespoons fi sh sauce
• 3/4 cup Thai Holy Basil leaves, thinly sliced
• 2 tablespoons sugar (palm sugar is preferred)
• 2 Phrik Khi nu (hot Thai chilli peppers), crushed
• 2 tablespoons water.

Ingredients

• 2 cups (16 fl .oz./500ml.) coconut milk
• 6 thin slices young galangal (Kha On)
• 2 stalks of lemon grass (Takhrai), lower portion cut into 1 in. (2.5 cm.) lengths, crushed
• 5 fresh kaffi r lime leaves (Bai Makrut), torn in half
• 8 fl .oz. (250 g.) boned chicken breast, sliced
• 5 tablespoons fi sh sauce (Nam Pla)
• 2 tablespoons sugar
• 1/2 cup (4 fl .oz./125 ml.) lime juice
• 1 teaspoon roasted chilli paste (Nam Phrik Pao)
• 1/4 cup cilantro/coriander leaves (Bai Phak Chi), leafstalk clipped
• 5 green Thai chilli peppers (Phrik Khi Nu), crushed.

Method
Roast the beef until done, or as preferred and cut into small thin slices. Set aside. Mix the chopped garlic, 2 chopped coriander leaves, sugar, fi sh sauce, lime juice, salt and ground black pepper. Add the beef and stir for another minute. When served on a plate, sprinkle the chilies on top and garnish with the remaining coriander leaves, the spring onions and mint leaves. This salad is best accompanied by assorted vegetables.

Ingredients

• 450 g. prime beef tenderloin
• 2 garlic cloves
• 6 fresh coriander leaves
• 1/4 cup sugar
• 2 teaspoons fi sh sauce
• 2 teaspoons fresh lime juice
• freshly ground black pepper
• 2 spring onions, thinly sliced
• 6 fresh red chillies, thinly sliced
• mint leaves
• assorted vegetables.

Method
Slice the chicken breast fi nely, width approximately 1 1/2 in. Pound together, or blend in a blender the coriander, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Thread the chicken slice onto the skewers over a charcoal grill (barbecue) and apply the marinade sauce to the chicken while turning over. Best serve with Sa Te sauce and Cucumber sauce.

Ingredients

• 1 1/2 lbs. chicken breast
• 1/4 teaspoon roasted coriander seed powder
• 1/4 teaspoon pepper
• 1/4 teaspoon turmeric root powder
• 1/2 teaspoon curry powder
• 3 slices galangal
• 1/2 tablespoon fi nely chopped lemon grass
• 1 tablespoon salt
• 5 garlic cloves
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• small wooden skewers.

Method
Combine oil, 1/2 cup of coconut milk and curry paste and place over medium heat. Fry until the coconut milk thickens then add the remaining 1 1/2 cup of coconut milk, sugar, crushed peanut or peanut butter and stir until mixed well. Pour in the lime or tamarind juice, stir and remove from heat.

Ingredients

• 2 tablespoons mussaman curry paste
• 4 tablespoons crushed peanut or peanut butter
• 1 1/2 teaspoons salt
• 5 tablespoons sugar
• 2 tablespoons cooking oil.
• 1 1/2 cups coconut milk

Method
Use medium heat to boil the water, add sugar. When sugar is entirely melted, add vinegar and salt and stir-mix. Set aside to cool. Add the cucumber, shallots and chilli and sprinkle with coriander leaves.

Ingredients

• 6 tablespoons sugar
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 2 peeled shallot, fi nely sliced
• 1 cup sliced-cucumber, small pieces
• 1 tablespoon red spur chilli, sliced into fi ne rings
• 2-3 leaves coriander leaf.
• 1 cup hot water

Method
Rub the chicken all over with salt and pepper. Set aside. Blend all marinade ingredients and mix with coconut milk in a marinade bowl. Add fi sh sauce, sugar, oil and stir until well mixed. Apply the mixture all over the chicken. Alternatively, pour the marinade over the chicken, cover and leave to marinade for at least 2 hours. Charcoal grill the chicken over low heat for 30 - 40 minutes or until cooked. Turning and basting regularly with the remaining boiled marinade. Leave the chicken for 5 minutes before chopping it into small pieces. Ideal accompanied dishes are green papaya salad (Som Tam), steamed sticky rice (Khao Niao) and dipping chilli sauce.

Ingredients

• 1 whole chicken, about 3 lb. (1.5 kg.), cut in half
• 2 stalks lemon grass, chopped
• 1 tablespoon ginger and galangal chopped
• 1 tablespoon coriander root, chopped
• 20 cloves garlic, peeled
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon fi sh sauce
• 2 tablespoons sugar
• 1/4 cup cooking oil.

Method
Peel the papaya and rinse under running water. Roughly grate the papaya fl esh or cut it into shreds. Remove the seeds. Set aside. In a mortar, pound the garlic cloves, chillies, chopped green beans and cherry tomatoes to a rough puree. Add the papaya, fi sh sauce, sugar, lime juice and dried shrimps. Gently pound them until roughly mixed. Add the chopped peanuts and garnish with dried shrimps. Tip: serve cold accompanied by sticky rice.

Ingredients

• 1 medium dark green papaya
• 4 garlic cloves
• 6 green Thai chillies (Phrik Khi Nu)
• 2 tomatoes, cut into wedges
• 1/2 cup green beans, chopped into 1/2 in. (1 cm.) pieces
• 2 tablespoons anchovy sauce
• 1/2 tablespoon palm sugar
• 1/4 cup (2 fl .oz/60 ml.) lime or tamarind juice.

Lemon Grass Salad (Yam Takhrai)

Method
Slice the pork meat into squares, clean and shell the shrimp and remove the thread gut by cutting down the back. Boil a small pan of water and cook the pork and shrimp for 1 minute. Slice the lemon grass, coriander leaves and shallots, fi nely. Blend the chillies and garlic in a food blender until they are fi nely chopped, and mix with all the other ingredients and garnish with mint leaves.

Ingredients

• 10 g. lemon grass, fi nely sliced
• 10 g. shallots, fi nely sliced
• 10 g. coriander leaves, fi nely sliced
• mint leaves, 2 garlic cloves, chopped
• 5 chillies, chopped, 2 tablespoons fi sh sauce
• 1 tablespoon lime juice
• 1/2 teaspoon sugar
• 100 g. pork meat, sliced
• 10 shrimps, shelled.

Lemon Grass Honey Drink

Method
Cut the leaves or tops into 2-inch lengths and peel tough outer layers from lemongrass. Trim off and discard any discolored or dry parts of root ends. Measure out 1 1/2 cups, loosely packed. Boil over medium-high heat in a 3- to 4-quart pot. Let it simmer for 10 - 15 minutes. Add salt. Remove from heat and leave until slightly cooled. Pick out and discard lemongrass and let it cool completely. Add honey before drinking.

Ingredients

• 1 handful fresh lemongrass leaves, or 12 green lemongrass stalks, top half only, cleaned, trimmed
• 3-5 cups of cold water
• 1-2 teaspoons of mild-fl avoured honey
• 1/4 teaspoon salt.