The following recipes are pretty standard Thai fare, and you will be able to find the ingredients easily, or just order from the Internet.
Thai cuisine emphasizes lightly prepared dishes with strong aromatic components which are in "harmony" with each other. Thai is known as being spicy food, but it has a balance to it with every detail being important. The five fundamental senses in each dish are hot (spicy), sour, sweet, salty and sometimes bitter. Thai cuisine has been influenced by other countries and regions such as; Burma, Chinese province of Yunnan, Laos, Cambodia and Malaysia. Most meals typically consist of either a single dish or rice with many complementary dishes served and shared by all.
Thai food was originally eaten with the right hand, but now eaten with fork and spoon. King Mongkut, Rama IV and his brother, Vice-king Pinklao were watching a demonstration of Western dining etiquette by an American Missionary, Dr. D. B. Bradley. The Kings decided that this is how they were going to eat with a fork and spoon. They don't generally use knives at the table. Did you know King Mongkut inspired the movies Anna and The King of Siam and The King and I? Thailand was originally called Siam. King Mongkut's father became the king when Mongkut was five. He kept a large harem and Mongkut has 72 brothers and sisters, borne by 38 different mothers, but Mongkut was the crown prince and inherited the throne after his father's death. When he was just 12 his father put him in charge of the Siamese army. He lead a very interesting life. When he was 20 his father died and fearing his safety Mongkut left his wife and two young children to become a Buddhist monk for 27-years. At 47 he left the monkhood and became King. He was a well spoken king, knowing English, French, Latin and other languages. As I said before, Anna Leonowens went to Siam, after her husband died and became a teacher there, thus inspiring the movies mentioned above.
Thai food is served with a vast array of sauces and condiments. Everything from fish sauce, lime juice, chopped chilies, sweet chili sauce, sliced peppers and of course the famous sriracha sauce. There are so many wonderful dishes to make. I haven't even come close to what you can experience with Thai food. My suggestion is when you go to a Thai restaurant each person should order something they never thought they would try and everyone share their dishes. Explore and be adventuresome. My husband, Jerry and I love to try new dishes. We ate at one Thai place in San Diego where we ordered medium heat on the dishes and after we started eating we thought our mouths would explode from the heat. Be sure to ask what level of heat you are getting, because some of those innocent looking peppers are wicked!
Grilled Thai Shrimp - a gal I went to culinary school with who happened to be from Thailand made this one night for a culinary Thai dinner and it was amazing
2 Tbl. fresh lime juice
2 tsp. Thai chili sauce
2 Tbl. light brown sugar
4 Tbl. ketchup
2 Thai chilies, sliced thin
1/2 cup canola oil
1/4 cup toasted sesame oil
1/4 cup soy sauce
freshly ground black pepper
30 large raw shrimp, peeled, cleaned and butterflied
Place shrimp into a bowl. Whisk all other ingredients together, taste and adjust seasonings. Pour over almost entire amount on shrimp, marinate for about 15 minutes. Heat grill and grill shrimp for about 3 minutes per side. Baste shrimp with leftover marinade. When done, remove to platter and garnish with lime wedges and fresh cilantro.
Thai Salad with Sweet and Sour Dressing
1 small head green cabbage
1 carrot, grated
3 scallions, thinly sliced on angle
1/2 lb. bean sprouts
1/2 cup fresh cilantro, chopped
1/3 cup fresh mint, chopped
1/2 cup Thai basil, chopped
Dressing
1/3 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1/2 cup Thai basil, chopped
3 garlic cloves, minced
1 small red bell pepper, thinly sliced
1 English cucumber, thinly sliced
2 cups Micro baby lettuce
1/2 cup fresh lime juice
1/3 cup honey
1 jalapeno with seeds, chopped finely
2 tsp. fish sauce
3 Tbl. dry roasted peanuts
Garnish
sliced scallions
dry roasted peanuts
cilantro sprigs
Cut cabbage in half and shred finely. Place in large bowl and add rest of ingredients. Toss with dressing. Place all dressing ingredients into blender and blend on high until just about smooth, you want a little texture. To serve; add micro greens to platter, around edge and fill in dressed salad in middle, piling around baby greens. Garnish with dry roasted peanuts, sliced scallions and cilantro sprigs. Note: If desired you can add poached, sliced chicken or cooked ground pork to the salad.
Refreshing Thai Iced Tea - 6 servings - the gal I went to school with said to make this exactly per instructions to get the best results
3/4 cup black tea leaves or use Thai style spiced tea
spices such as; star anise, ground tamarind, cardamon or other spices
6 cups boiling water
1/2 cup sugar
1/2 cup Eagle Brand sweetened condensed milk
1 cup evaporated milk or coconut milk
Steep the leaves in water for 5 minutes them remove leaves from water, by straining. (add spices) if using Thai style spiced tea don't use spices. Note: Make sure you make the tea very strong as it will get diluted. While tea is hot, stir in sugar until completely dissolved, then stir in condensed milk. Allow mixture to cool to room temp. Fill tall glasses with lots of ice and pour tea mixture over until 3/4 full. Top off glasses with sweetened condensed milk or coconut milk, do not stir.
Green Curry Chicken - this is a recipe I put together based on a green curry dish we ate in Olympia WA at the Lemon Grass Restaurant on 4th Street. Lemon Grass used to be a really good place to eat, hopefully it still is.
1/3 cup Green Curry paste
1 can coconut milk
3 chicken breasts, boneless/skinless
1 small green pepper, chopped
1 small red pepper, chopped
1 large whole carrot, chopped
1 small onion, diced
1/2 cup eggplant, slice into 1/4-inch pieces
1/2 cup bamboo shoots, cut into strips
2 cups water
1 Tbl. sugar
salt and freshly ground black pepper
1/2 cup fresh Thai basil, sliced
cooked rice
Cut chicken into 1/4-inch slices. In a large saute pan, add half can of coconut milk and when it boils, add green curry paste, stir for about 3 minutes. Add 2 cups water and increase to high. When mixture comes to boil, add chicken and turn to simmer until cooked through. When chicken is cooked, add all vegetables and bring back to boil. Add rest of coconut milk, sugar, season with salt and pepper and turn to simmer, cooking for another 5 minutes. Remove from heat, stir in 1/4 cup fresh basil. Garnishing with additional 1/4 cup of basil.
Tom Yum Goong Soup - love this (recipe is my friend from school who now lives in Thailand)
1 lb. shrimp, peeled and cleaned
4 cups chicken stock (good quality)
1 Tbl. chili oil
10 lime leaves (kaffir leaf)
3 Tbl. lime juice
4 scallions, sliced including green part
2 Tbl. fish sauce
1 cup button mushrooms, sliced
3 stalks fresh lemongrass, break in half
6 fresh Thai chilies
Place chicken stock in large pot and bring to boil. Add lime laves and lemon grass stalks, reduce to simmer and cook 6 minutes. Remove lemongrass and turn heat to high, add shrimp, mushrooms, chili oil and Thai chilies, reduce heat and cook abut 2 minutes until shrimp are pink. Remove from stove and add fish sauce and lime juice, stirring well. Taste and if you like it more sour add more lime juice, if you like it more salty add salt.
Pineapple Fried Rice - You get to serve in a whole pineapple
1 pineapple
1 cup chicken, chopped
1/4 cup shrimp, chopped
3 Tbl. shallots, chopped
1 Tbl. fresh ginger, chopped
1/2 red bell pepper, chopped
2 Tbl. fresh cilantro, chopped
3 garlic cloves, chopped
2 Tbl. fish sauce
1 tsp. sugar
2 cups cooked rice
4 Tbl. fresh Thai basil, chopped (garnish)
2 scallions, sliced thinly on diagonal (garnish)
Slice the pineapple in half, leaving on top, scoop out fruit and dice into bite sized pieces. In large saute pan, add some oil, add shrimp and fry until cooked. Set aside and remove oil from pan. Add fresh oil and cook garlic, shallots until golden brown, add chicken, red pepper, ginger, turn down heat, add rice and stir. Add fish sauce and sugar; stirring for about 2 minutes, add 2 Tbl. cilantro. Add in pineapple and shrimp, stir for 2 more minutes. Mix well and place rice mixture into scooped out pineapple, garnish with chopped basil and scallions.
Thai Noodles - friend at culinary school taught me this one. Actually she is the one who taught me how to cook Thai food. I was married with family, she was a starving student, so I paid her to teach me. I bought the food and she came to my house and taught me her Thai cooking secrets. She eventually moved back to Thailand and opened up a restaurant with her brother.
8 oz. fresh egg noodles (any Asian store will have them, if you can't find use fresh fettuccine pasta
8 oz. ground pork
2 Tbl. garlic, chopped
2 Tbl. red curry paste
1 cup coconut milk
2 cups chicken stock (good quality)
2 Tbl. curry powder
1 tsp. turmeric powder
4 Tbl. fish sauce
2 tsp. fresh lime juice
In a large pot of boiling salted water cook noodles for about 1 minute, drain and set aside. In large saute pan, add coconut milk and stir in curry paste. When it starts to bubble, add remaining ingredients, except pork. Cook for about 2 minutes, then add pork crumbling in with your hands and cook until it's completely cooked through. Place pasta on platter and pour over sauce. Garnish with thinly sliced scallions.
Thai Shrimp and Papaya Salad
1/4 cup fresh lime juice
1/4 cup tamari
1/4 cup honey
2 Tbl. fresh ginger, grated
1 tsp. Thai chili oil
2 lbs. shrimp, peeled, cleaned and cooked
2 papayas, cubed
1 English cucumber, sliced thin
2 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch scallions, minced including green part
1/2 cup fresh cilantro, chopped
2 bunches fresh baby spinach
In a bowl, combine tamari, lime juice, honey, ginger and Thai chili oil, whisk well. In a large bowl, add all other ingredients, except spinach. Mix dressing again and pour over ingredients. On a platter, add spinach leaves and pour over shrimp papaya mixture.
Thai Chicken and Potatoes with Yellow Curry - love this
1 large onion, chopped
4 garlic cloves, minced
3 tsp. fresh ginger, chopped
2 tsp. Chinese five-spice powder
2 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. turmeric
3 -4 Tbl. yellow curry paste
salt and freshly ground black pepper
1 can coconut milk
1 lb. russet potatoes, cut into large chunks
2 lbs. chicken, boneless, skinless, cut into slices
3/4 cup peanuts, coarsely chopped
7 plum tomatoes, cut into wedges
1/4 cup fresh cilantro, chopped
1 red bell pepper, chopped
Cooked Rice
In large saute pan, add some oil cook onion, red bell pepper until soft. Add garlic, ginger, five-spice powder, cumin, cayenne, turmeric, yellow curry and salt and pepper. Stir for about 1 minute. Whisk in stock and coconut milk; bring to simmer. Stir in potatoes, cover and cook on low until they are just tender. Add the chicken, cover and simmer about 10 minutes or until almost cooked through. Gently stir in the peanuts, tomatoes, and cilantro. Taste and adjust seasonings. Continue cooking about 4 more minutes. Garnish with cilantro sprigs if desired. Place rice on platter and pour over this delicious mixture.
Thai Pork Lettuce Wraps
2 lbs. ground pork
3 garlic cloves, minced
2 shallots, minced
2 jalapenos, seeded and minced
1 lime, juiced
2 Tbl. fish sauce
1 tsp. light brown sugar
1 tsp. chili sauce
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup Thai basil, chopped
salt and freshly ground black pepper
1 cup dry roasted peanuts
1 head of iceberg, Boston or green leaf lettuce, separated and washed
In a large bowl, mix pork, garlic, shallots and jalapeno. In another bowl, whisk lime juice, fish sauce, brown sugar and Sriracha. In a large saute pan, heat some oil, and add pork mixture cooking on high and breaking up meat, cooking until pork is no longer pink. Remove from heat and stir in lime juice mixture. Let this mixture soak into pork for about 5 minutes. Mix in cilantro, mint, basil and season with salt and pepper to taste. Place this mixture on platter at one end, garnish with peanuts and jalapenos. Add lettuce on other side of platter and slices of fresh lime. Serve extra Sriracha when making lettuce wraps.
Tom Kah Gai Soup - One of my favorites
32 oz. chicken stock (good quality)
8 Lime leaves
6-inch piece of lemon grass
2-inch piece of galangal root, sliced thinly (if you can't find substitute fresh ginger root)
8 Tbl. fish sauce
4 Tbl. fresh lime juice
4 chicken breasts, boneless and skinless, cut into small slices
10 oz. coconut milk
1 tsp. red chili powder
1/2 cup fresh cilantro leaves, garnish
In a large sauce pan heat chicken stock, add in all other ingredients except the chicken and coconut milk. Bring to boil, then add chicken and coconut milk. Let boil for 4 minutes or until chicken is cooked through. Bring down to simmer and cook for about 5 minutes, taste and adjust seasonings. To serve; add to bowls and garnish with sprigs of fresh cilantro.
I'm not a big fan of Thai desserts. So you can serve fruit sorbets, rice pudding with fresh mango and coconut, fresh fruit which you can grill and serve with vanilla ice cream.
Bon Appetit
"Without faith it is impossible to please Him."
Hebrews 11:6
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