Chicken Green Curry ( Keng Keaw Wann Gai )
Ingredients
2 tbsp. green curry paste
2 cups of coconut milk
1 tbsp. vegetable oil
200gr. chicken breast sliced
3 sliced sweet eggplants
1/2 cup of bitter eggplants
1/2 cup of coconut cream
1 tsp. of sugar
fish sauce
1/2 cup of fresh basil leaves
3 kaffir lime leaves
Cooking
Pour coconut cream into the pot and turn on the stove to medium heat. When the coconut cream starts to boil add the green curry paste, stir it together about 2 minutes and add oil. Add chicken stir it about 2 minutes add coconut milk. When it boils add both eggplants, bring to a boil. Let it cooks about 8 minutes add sugar and a few drops of fish sauce, let it simmer for another 2 minutes.
Turn the heat off add fresh basil and kaffir lime leaves and it's done.
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Hot and Sour Prawns Soup ( Tom Yum Kung )
Ingredients
1 1/2 cups of water
1 1/2 cups of water
1/2 cup coconut cream
1 stalks fresh lemongrass, trim off the very end of the root cut into 1 inch pieces.
3 slices fresh galangal root
3 fresh Tom Yum paste
1 tbsp. fish sauce
3-4 prawns, medium to large size, cut into the back ( butterfly )
3 fresh Thai chili peppers
1/2 onion, cut 1/4 inch slices
1 ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh calantro , spring onion and 3 kiffir lime leaves
1 stalks fresh lemongrass, trim off the very end of the root cut into 1 inch pieces.
3 slices fresh galangal root
3 fresh Tom Yum paste
1 tbsp. fish sauce
3-4 prawns, medium to large size, cut into the back ( butterfly )
3 fresh Thai chili peppers
1/2 onion, cut 1/4 inch slices
1 ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh calantro , spring onion and 3 kiffir lime leaves
Cooking
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, fish sauce and Tom Yum paste, coconut cream and onion cook about 3 minutes. Add the shrimp, bring to a boil. Add the tomato and chillies. Add the lime juice and fish sauce. Turn off the heat. Add cilantro, spring onion and kiffir lime leaves.
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, fish sauce and Tom Yum paste, coconut cream and onion cook about 3 minutes. Add the shrimp, bring to a boil. Add the tomato and chillies. Add the lime juice and fish sauce. Turn off the heat. Add cilantro, spring onion and kiffir lime leaves.
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Fried Mix Vegetable ( Pad Pak Ruam )
Ingredients
2 cups of any kinds of vegetable sliced ( Broccoli, cauliflower, mushroom, onion, tomato, snow pea, sweet corn etc.
3-4 cloves garlic smashed with skin
2 tbsp. vegetable oil
1 tbsp. oyster sauce
1/2 tbsp. soy sauce
2 tbsp. water.
Cooking
Heat oil in a wok add garlic and follow with vegetables, quickly stir add water, oyster sauce and soy sauce. Stir until just cooked but still crispy.
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Chicken Soup with Coconut Milk ( Tom Kha Gai )
Ingredients
1 1/2 cups of coconut milk
1/2 cup coconut cream
1 stalks fresh lemongrass, trim off the
very end of the root cut into 1 inch pieces.
3 slices fresh galangal root
1 tbsp. fish sauce
200gr. chicken breast sliced
3 fresh Thai chilies
1/2
onion, cut 1/4 inch slices
1 ripe tomato, cut into wedges 1/4 inch
thick
1 small lime, squeezed
2 sprigs fresh cilantro, spring onion and 3
kaffir lime leaves
Cooking
Bring coconut milk to boil over high heat in a
medium-sized saucepan. Add the lemon grass, galangal, fish sauce and, and onion
cook about 3 minutes. Add chicken bring to a boil about 5 minutes. Add coconut
cream tomato and chili, lime juice and fish sauce. Turn off the heat. Add
cilantro, spring onion and kaffir lime leaves.
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Stir Fried
Basil with Chicken ( Pad Ka Prao )
Ingredients
200gr. chicken
breast sliced
½ cup oh holy basil
leaves
¼ cup finger root sliced
½ cup of sweet corn,
fresh peppercorn, onion sliced
3-4 cloves garlic smashed
with skin
2 tbsp. vegetable oil
1 tbsp. oyster sauce
1/2 tbsp. soy sauce
2 tbsp. water
Cooking
Heat oil in a wok add garlic and follow with chicken.
Quickly stir, add sweet corn, onion, finger root, peppercorn and basil leaves,
add water, oyster sauce and soy sauce. Stir till just cooked but still crispy.
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Kaw Pad Sapparod ( Pineapple Fried Rice )
Ingredients
3 cups cooked jasmine rice
1 tbsp. minced garlic
1 cup of diced
carrot/onion/tomato
1 cup of diced pineapple
2 tbsp. vegetable oil
1 tsp. sugar
1 tbsp. oyster sauce
1 tsp. soy sauce
1 egg
¼ cup chopped spring onion
Cooking
Heat oil in the wok add
garlic follow with egg, stir it gently for a minute then add carrot, onion,
tomato keep stir for 2 minutes add rice and pineapple follow with sugar, soy
sauce and oyster sauce, quickly stir for a few minutes then turn off the heat
and add spring onion.
Red Curry with Chicken ( Keng
Ped Gai )
Ingredients
1 tbsp. red curry paste
2 cups of coconut milk
1 tbsp. vegetable oil
200gr. chicken breast
sliced
3 sliced sweet eggplants
1/2 cup of bitter
eggplants
1/2 cup of coconut cream
1 tsp. sugar
fish sauce
1/2 cup of fresh basil
leaves
3 kaffir lime leaves
Cooking
Pour coconut cream into
the pot and turn on the stove to medium heat. When the coconut cream starts to
boil add the red curry paste, stir it together about 2 minutes and add oil. Add chicken stir it about
2 minutes add coconut milk. When it boils add both
eggplants, bring to a boil. Let it cook about 8
minutes add sugar and a few drops of fish sauce, let it simmer for another 2
minutes. Turn the heat off add fresh basil and kaffir lime leaves and it's
done.
Stir Fried Ginger with
Chicken ( Gai Pad Khing )
Ingredients
200gr. chicken breast
sliced
1 tbsp. minced garlic
1/4 cup of thin ginger sliced
½ cup of Elephant Ear
mushroom sliced
¼ cup onion sliced
2 tbsp. vegetable oil
¼ cup of water
1 tbsp. oyster sauce
1 tsp. soy sauce
¼ cup chopped spring onion
Cooking
Heat oil in the wok add
garlic follow with chicken, stir it for 3 minutes then add mushroom, onion
and ginger, keep stir for a minutes. Add
water, soy sauce and oyster sauce, quickly stir for a few minutes then turn off
the heat and add spring onion.
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Papaya Salad ( Som Tam )
Ingredients
2-3 clove of garlic
2 chilies ( or as much as you like )
¼ cup roasted peanuts
4-5 dried shrimps
½ cup tomato sliced
½ cup long bean sliced
2 tbsp. lime juice
2 tbsp. sugar
2 tbsp. fish sauce
2 cups shredded green papaya
Cooking
Put garlic and chili peppers into mortar,
smash it into small pieces. Add long bean smash it into small pieces. Add
tomato pound it until it mixes well together. Add papaya,peanut,dried
shrimps, sugar,lime juice and fish sauce.Pound it gently until it mixes well.
Hot and Sour Chicken Soup
( Tom Yum Gai )
Ingredients
1 1/2 cups of water
1/2 cup coconut cream
1 tbsp. Tom Yum paste
1 stalks fresh lemongrass, trim off the
very end of the root cut into 1 inch pieces.
3 slices fresh galangal root
1 tbsp. fish sauce
200gr. chicken breast sliced
3 fresh Thai chilies
1/2
onion, cut 1/4 inch slices
1 ripe tomato, cut into wedges 1/4 inch
thick
1 small lime, squeezed
2 sprigs fresh cilantro, spring onion and 3
kaffir lime leaves
Cooking
Bring water to boil over high heat in a
medium-sized saucepan. Add the lemon grass, galangal, fish sauce and, and onion
cook about 3 minutes. Add chicken bring to a boil about 5 minutes. Add coconut
cream, Tom Yum paste, tomato and chili, lime juice and fish sauce. Turn off the
heat. Add cilantro, spring onion and kaffir lime leaves.
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Stir Fried Sweet and Sour with Tofu ( Pad Priaw
Wann Tao Huu )
Ingredients
½ cups tomato sliced
½ cup onion sliced
½ cup cucumber sliced
½ cup pineapple sliced
1 tbsp. minced garlic
1 cup of diced tofu
2 tbsp. vegetable oil
1 tsp. sugar
1 tbsp. oyster sauce
1 tsp. soy sauce
1 tbsp. tomato sauce
1 tbsp. chilli sauce
Cooking
Heat oil in the wok add
garlic follow with tofu, stir it gently for a minute then add pineapple,onion,tomato and cucumber keep stir for 2 minutes add sugar,soy sauce and oyster
sauce,tomato sauce and chilli sauce. Quickly stir for a few minutes,turn off
the heat.
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Glass Noodles Salad ( Yum Wunsen )
Ingredients
1 cup of fresh glass noodles ( or soak dried noodle for 5 minutes )
1/2 cup of water
2 tbsp. pickled garlic juice
2 tbsp. fresh lime juice
1/2 tablespoons fish sauce
1 tsp. sugar
1/2 tablespoons fish sauce
1 tsp. sugar
1 tsp. fish sauce
1 tsp.Thai chilli sliced
6-7 dried shrimps
1 tsp.Thai chilli sliced
6-7 dried shrimps
1/2 cup grated carrot
1/2 cup cucumber thin sliced
1/2 cup cucumber thin sliced
1/3 cup thinly sliced onion
2 tbsp.fresh cilantro leaves
1 tbsp.chopped fresh spring onion
2 tbsp.fresh cilantro leaves
1 tbsp.chopped fresh spring onion
Cooking
Bring water to boil add shrimps and glass noodle, cook it for 2 minutes. Drain and rinse noodle/shrimps, cool it down for a few minutes then add all ingredients. Mix it well together.
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