Thai food tastes flavorful and exciting and not only that it looks fantastic, smells amazing and all parts of the meal as a whole make up unique components for a very lively tasting dishes. Thai food isn't about simplicity, but making a complete tasting dish with great complexity in every delicious bite. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over the course of many centuries. Many dishes that are popular in Thailand were originally Chinese dishes and introduced to Thailand by the Hokkein people starting in the 15th century and by the Teochew people who started settling in larger numbers from the late 18th century. The Chinese also introduced the use of a wok for cooking, as well as several types of noodles, taochiao (fermented bean paste), soy sauces and tofu. The cuisines of India and Persia brought by traders to Thailand came with rich curries, both yellow and massaman. Thai food was traditionally eaten with the right hand while seated on mats or carpets on the floor. The use of fork and spoon were introduced by King Chulalongkon after his return from a tour of Europe in 1897. Of course, most Thai meals consist of serving rice. Many Thai restaurants serve a wide selection of Thai sauces and condiments such as; phrik nam (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha, and soy.
I hope you try and enjoy the recipes listed below and Gin Khao.
Thai Iced Tea (love this) Cha Yen
Thai black tea bags
Boiling hot water
2 tsp. sweetened condensed milk (for each glass)
2 tsp. half and half (for each glass)
2 tsp. sugar (for each glass)
Crushed ice or ice cubes for each glass
Steep tea until nice and dark in color, or about 5 to 6 minutes. Add ice cubes to tall glasses and pour tea about 3/4 full into a glass, then stir in sugar to dissolve, stir in condensed milk. Stir in half and half stirring until fully incorporated. Add a straw and Enjoy. Note; sometimes I will add a cinnamon stick or split vanilla bean pod to tea when steeping. Don't know if that is authentic, but I like it. Note: when making this start with just one glass to see how sweet you like your tea, then continue making the other glasses.
Thai Fried Rice
5 cups cooked jasmine rice or any white rice you like
2 chicken breasts, skinless and boneless (cut into small pieces)
1/2 red onion, diced
4 garlic cloves, minced
1/3 cup frozen peas
1 egg
2 cups pineapple, diced about medium (use fresh pineapple if possible)
1/4 cup golden raisins
3 scallions, sliced on diagonal including green part
1/2 cup dry roasted cashews
Oil for frying
Fresh cilantro, rough chopped (garnish)
Sauce
2 Tbl. soy sauce
2 Tbl. fish sauce
1 Tbl. pineapple juice
1/2 tsp. curry paste (yellow)
1 tsp. sugar
Into a bowl, whisk sauce ingredients together and set aside. Heat a wok or large saute pan over high heat. Add oil and swirl around then add onion and garlic stir frying fro about 1 minute. Add chicken and 1 Tbl. sauce, cook about 3 minutes stirring. With heat still on high add rice, pineapple, peas, raisins, and remaining sauce, stir frying about 3 minutes, breaking up any lumps of rice. Push rice aside and break egg into pan and stir quickly to scramble, gradually incorporating rice back. Add scallions and cashews. Taste and if you need to add more fish sauce go ahead and do so. Place onto serving platter and garnish with fresh cilantro.
Chicken with Chilies and Rice
1 lb. boneless, skinless chicken breast
vegetable oil
3 garlic cloves, minced
2 Thai bird chilies, minced (I would suggest wearing gloves)
1/4 cup chicken stock (good quality)
1 Tbl. fish sauce
2 tsp. sugar
2 tsp. soy sauce
freshly ground black pepper
1 1/2 cups Thai basil leaves
2 Tbl. fresh lime juice
Sticky rice
Freeze chicken in plastic wrap for about 30 minutes. Remove from freezer and cut lengthwise into thin slices with a sharp knife. Cut slices into 2-inch pieces. Heat a wok or heavy bottom skillet until very hot. Add 1 Tbl. vegetable oil and add garlic and stir fry to golden. Add chicken and stir continually about 4 minutes. Add chilies, stock, fish sauce, sugar, soy and pepper and stir fry to combine. Add basil leaves and cook about 30 seconds. Stir in lime juice. Pour onto platter and garnish with fresh basil leaves. Serve with sticky rice.
Yellow Curry with Shrimp
2 (15 oz.) cans coconut milk
1 cup clam juice or fish stock
1/4 cup yellow curry paste (only use the paste)
1 large carrot, peeled and slice thinly on diagonal
1 red bell pepper, cored, seeded and thinly sliced
1 medium yellow onion, chopped
1 Thai chili, thinly sliced on diagonal
5 sprigs fresh Thai basil
2 Tbl. fresh lime juice
1 1/2 Tbl. fish sauce
1 1/2 lbs. large shrimp, peeled and cleaned
1/4 cup fresh cilantro, chopped
1/3 cup salted peanuts, rough chopped
Into a large Dutch oven bring coconut milk, fish stock, and curry to a boil over medium heat whisking to combine. Add the carrot slices, red pepper, onion, chili, basil, lime juice and fish sauce. Simmer and cover for about 40 minutes. Add the shrimp and cook about 5 minutes or until pink in color. Remove and discard the basil sprigs. To serve; place curry into bowls and garnish with cilantro and peanuts. Note: you can also serve over steamed white rice if desired.
Barbecue Chicken Thai Style
4 large boneless chicken breasts, skin on
2 Tbl. turmeric
1 tsp. coriander seed
1 tsp. black peppercorns
1 Tbl. palm sugar
4 Tbl. coconut cream (not milk)
Sauce
1/2 cup tamarind juice
4 shallots
2 garlic cloves
1 Tbl. fish sauce
3 Tbl. palm sugar
1 tsp. dried chilies, pounded
Into a small saute pan, add the coriander seeds and black pepper and fry dry for just a few seconds until fragrant. Remove from pan and place onto some foil and cover. With the back of the fry pan or mallet, smash to a powder or use a mortal and pestle to finely grind. Place this mixture into a bowl with the turmeric, sugar and coconut cream and mix to combine. Rub all over chicken breasts and marinate in refrigerator for 1 hour. Sauce; place the shallot and garlic on a grill pan or outdoor grill. Remove and place into a blender or mortal and pestle and grind until smooth. Add tamarind juice, fish sauce, pounded garlic and shallot and palm sugar to a saucepan and simmer over low until just thickened. Remove from heat and add dried chili. Heat up your grill and place marinated chicken skin side down on high heat for a few minutes to get it seared. Then move to cooler spot on grill and cook about 30 minutes turning occasionally, and basting with sauce towards end of cooking time. Serve with sticky rice and a light refreshing Thai salad.
Thai Green Curry
1 lb. beef sirloin, sliced into thin slices
oil
3 Tbl. green curry paste
2 1/2 cups coconut milk
2 kaffir lime leaves, torn
10 small fresh Thai eggplants, quartered
3 fresh red chilies, sliced on diagonal
handful of basil leaves
1 1/2 Tbl. fish sauce
1 1/2 tsp. palm sugar
Slice the beef into thin slices. Into a wok or large saute pan add curry paste in some oil and sauce until fragrant, reduce heat and whisk in 1 1/2 cups coconut milk stirring to combine. Add the beef and lime leaves cooking about 3 minutes then bring to a boil. Add remaining coconut milk, palm sugar and fish sauce. When mixture returns to a boil add eggplants and cook until done. Add red chilies and basil leaves. Arrange onto a serving platter and serve with steamed rice.
Tom Yum Goong Soup
4 cups water
2 stalks fresh lemongrass, trim off ends of root and smash with side of chef knife to bruise, cut into 2-inch pieces
3 slices fresh galangal root, smashed
3 fresh kaffir lime leaves
1 Tbl. tamarind paste
1 Tbl. fish sauce
1 lb. medium to large shrimp, cleaned and shelled
12 fresh Tahi chili peppers, cut into strips
1 small white onion, sliced
2 Tbl. roasted chili paste
1 (16 oz.) can straw mushrooms, drained and rinsed
1 ruby red tomato, cut into 1/4-inch thick wedges
1 small lime, juiced
fresh cilantro sprigs
Coconut milk
Bring water to boil and add lemon grass, galangal, lime leaf, fish sauce and tamarind paste breaking apart as you add it. Add the shrimp and boil for about 3 minutes. Add the onion, chili paste and mushrooms, cooking another 7 minutes. Add chili peppers and tomatoes. Turn off heat and add lime juice. Taste and adjust flavorings adding more fish sauce if needed. Place into serving bowl and garnish with cilantro and splash of coconut milk.
Chili Paste Fried (great condiment)
1/2 cup garlic
1/2 cup fresh shallot, chopped
2 Tbl. shrimp paste
1 3/4 cups dried chilis, stemmed
1/2 cup tamarind paste, seedless
2/3 cup dried shrimp
5 Tbl. palm sugar
2 Tbl. fish sauce
pinch of salt
3 Tbl. vegetable oil
Pour hot water over dried shrimp. Into a dry wok or saute pan with low heat, add garlic and keep stirring until it turns golden and fragrant. Remove garlic and set aside. Place shallots into pan and do the same, remove and set aside. Same with the shrimp paste until fragrant, same with the dried chills until golden and fragrant. Place the tamarind paste into a bowl and add water until just covered then squeeze with your hand a couple of times. Transfer paste to cutting board and chop, set aside. Drain and rinse the dried shrimps then add to mortar and pestle. P0und until fine remove and set aside. Place roasted chilis into mortar and pound until fine, add dried shrimp to mortar then garlic, shallot, shrimp paste and tamarind paste. Season with sugar, fish sauce and salt and pound until well blended. Into a clean wok or saute pan, add oil and add mixture stir frying until fragrant, remove and enjoy.
Thai Shrimp with Orange
22 medium to large cleaned shrimp
4 garlic cloves, minced
2 scallions, thinly sided including green part
1 Tbl. fresh ginger, grated
1 red chili, minced
1/2 cup chicken stock (good quality)
1/2 cup fresh orange juice
1 Tbl. ground coriander
1 tsp. cumin seed
1/4 tsp. turmeric
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
1 tangerine
1 Tbl. brown sugar
1 1/2 Tbl. fish sauce
1/3 can coconut milk
Fresh cilantro
Oil
Clean shrimp and rinse in cold water, place onto paper towels. Peel tangerine and divide into segments. Heat a wok or large saute pan over high with oil and add garlic, scallion, ginger and chili, stir frying about 2 minutes. Add stock and orange juice and stir in coriander, cumin seed and turmeric. Add bell peppers and turn to simmer for about 6 minutes. Add shrimp and simmer about 3 minutes or until shrimp turn pink. Add brown sugar, fish sauce, tangerine segments and coconut milk, stirring and tasting flavors. Add just a touch more fish sauce if desired. Top with fresh cilantro and serve with steamed rice.
Thai Noodle Salad
16 oz. fresh Asian style noodles
2 1/2 cups cooked thinly sliced chicken, beef or pork
1 red chili, seeded and thinly sliced
1 medium red bell pepper, seeded and sliced into strips
1 medium green bell pepper, seeded and sliced into strips
3 scallions, thinly sliced on diagonal including green part
1 1/2 cups fresh cilantro, rough chop
1/2 cup fresh basil, rough chop
1/3 cup dry roasted unsalted peanuts
1 English cucumber, sliced in half lengthwise then sliced on diagonal
Dressing
1/3 cup fresh lime juice
3 Tbl. fish sauce
1 Tbl. soy sauce
2 tsp. white sugar
1 garlic clove, finely minced
Prepare noodles per directions cooking al dente, rinse with cold water and drain well. Make dressing by whisking into a bowl and be sure to whisk sugar to dissolve, taste and adjust flavorings. Into a large bowl add chili, peppers, scallions and cooked meat. Whisk dressing and pour over a little into bowl, tossing to mix. Add pasta and remaining dressing tossing to combine, be sure to toss to distribute dressing well. Add remaining ingredients and toss again. Note: I usually make more dressing than called for. Place onto serving platter.
Thai Fried Noodles
4 cups peanut oil
6 oz. fine rice noodles
1 firm tofu, cut into matchstick pieces
2 garlic cloves, finely minced
1 Tbl. shallot, minced
1/4 cup finely chopped pork
1/4 cup finely chopped fresh shrimp
1 Tbl. yellow soybean sauce
1 Tbl. white vinegar
1 Tbl. fish sauce
4 Tbl. palm sugar
1 tsp. Thai dried chilies
1 Tbl. fresh lime juice
1 fresh Thai red chili, thinly sided
1 Tbl. kaffir lime rind thinly sliced
3 scallions, sliced
1 cup bean sprouts
cilantro leaves
Heat oil in deep wok over medium. When oil is very hot fry the noodles until crisp and golden, remove with skimmer and drain well. Deep fry the tofu until crisp and set aside. Remove most of the oil keeping about 1/4 cup. Heat and stir fry garlic and shall to, then add pork and shrimp, seasoning with soybean sauce, vinegar, fish sauce, palm sugar and dried chilies, stirring to combine. When thick add the lime juice and mix well. Taste and adjust balance of sweet, sour and salty flavors. Reduce heat and add the noodles stirring in sauce until they stick together, add the tofu and spoon onto serving platter. Top noodles with lime rind, and garnish with bean sprouts, scallions and cilantro.
Pork Satay
3/4 lb. pork butt or your choice of pork (trim some of the fat off)
peanut oil
Marinade
2 Tbl. onion, finely minced
3 garlic cloves, finely minced
1 fresh green chili, finely minced
1/3 cup soy sauce
2 Tbl. fish sauce
2 tsp. rice vinegar
1/3 cup brown sugar, packed
4 Tbl pure maple syrup
2 tsp. corn starch
Dipping Sauce
1 cup creamy peanut butter
1/4 cup soy sauce
2 tsp. chili paste (I like Sambal)
2 Tbl. dark brown sugar
2 fresh limes, juiced
1/2 cup hot water
Garnishes; rough chopped peanuts and fresh cilantro
Skewers (soaked in cold water 30 minutes)
Whisk marinade ingredients together into a bowl, whisking in corn starch last. Rinse pork in cold water and with a very sharp knife slice into strips. Combine pork into marinade, gently stirring to combine. Cover and refrigerate for about 2 hours. Weave pork strips onto skewers leaving some room at bottom of skewer for handle. Brush your grill with oil and grill satay, brushing with leftover marinade just once, discarding remaining marinade. Grill to cook through with nice grill marks. When cooked place onto serving platter with sauce bowl in center. Sauce; into a bowl or food processor add peanut butter, soy, chili paste, sugar, and limes and mix to combine, add hot water and gently whisk into sauce. You don't want sauce too thick or too thin. Place into serving bowl and garnish with peanuts and cilantro. Serve satay with dipping sauce and fresh sliced vegetables.
Fresh Thai Herb/Vegetable Salad
1 large English cucumber, peeled and sliced in half lengthwise, then sliced on diagonal
2 carrots, peeled and thinly sliced on diagonal
1 medium red bell pepper, seeded and thinly sliced
1 small jalapeno, seeded and thinly sliced (optional, but I love it)
1 cup fresh cilantro leaves, loosely chopped
1 cup fresh Thai basil leaves, loosely chopped
1 cup bean sprouts, rinsed in cold water and patted dry
3 scallions, thinly sliced on diagonal including green part
Dry roasted peanuts
Dressing
1 fresh lime, juiced
2 Tbl fish sauce
2 garlic cloves, finely minced
1 Tbl. soy sauce
1 tsp. sugar
2 tsp. Thai chili sauce
Dressing; into a bowl whisk dressing ingredients, taste and adjust flavorings. Into a bowl add salad ingredients and drizzle over dressing tossing to combine and adding the amount of dressing you desire. Pile onto serving platter or bowl.
Thai Chicken Salad
1 lb. chicken breast, sliced into small pieces
1 mango, peeled and sliced then chopped
1/4 cup chopped cashews
1 shallot, thinly sliced
4 Kaffir lime leaves, sliced into thin slicers
5 cups greens, and I like adding arugula for that pepper flavor
4 scallions, thinly sliced including green part
handful of fresh basil
1 medium red bell pepper, seeded and thinly sliced
1 English cucumber, sliced in half lengthwise, then sliced on diagonal
2 Tbl. fish sauce
Dressing
1/4 cup fresh lime juice
4 Tbl. fish sauce
2 Tbl. brown sugar
2 garlic cloves, minced
pinch of cayenne pepper or chili paste
1 red chili, finely minced
Dressing; into a bowl whisk all dressing ingredients and stir to dissolve sugar. Into a large bowl combine all salad ingredients EXCEPT; cashews, lime leaves, shallots and chicken. Toss the greens and vegetables with a little of the dressing to coat. Into a wok or saute pan, add 2 Tbl. oil and add shallots, chicken and lime leaf cooking and stir frying about 8 minutes, stir in 2 Tbl. fish sauce and continue cooking, add cashews. Place the hot chicken mixture onto a serving platter and toss with salad ingredients in bowl adding more dressing. Garnish with basil leaves and mango.
Thai Crab Salad
4 cups fresh lump crab meat
2 cups small shrimp, cleaned and tail removed
1/2 Savory cabbage, sliced about 1/2-inch thick
1 cup fresh cilantro leaves, lightly chopped
4 scallions, thinly sliced on diagonal including green part
1 fresh red chili, seeded and minced
Dressing
1/2 cup thick coconut milk
2 Tbl. fresh lime juice
1/2 tsp. dried red pepper lakes
1/2 tsp. sugar
3 Tbl. fish sauce
Add to a large bowl the cabbage, crab, shrimp, scallions, cilantro, and chili. Whisk the dressing ingredients in a bowl to combine, taste and adjust flavorings, adding more fish sauce if desired. Pour dressing over salad and toss gently to combine. Place onto a serving platter and garnish with grilled scallions.
Thai Fresh Fruit Salad
2 cups fresh papaya, peeled, seeded and cubed
1 cup fresh pineapple chunks
1 banana, sliced on diagonal
1 cup fresh mango, cubed
1 cup fresh strawberries, sliced
2 cups fresh melon, peeled, seeded and cubed
1 cup fresh blueberries
1 starfruit, sliced thinly spritzed with fresh lime juice
Dressing
1/4 cup coconut milk
1 Tbl. fresh lime juice
2 Tbl. brown sugar
Into a bowl whisk the dressing ingredients together until sugar dissolves. Place all the fruit into a large bowl and pour over dressing, tossing gently to combine. Place into a pretty serving bowl. Note; you can also add lychees, or other exotic fruit to the salad.
Thai Salad with Basil Dressing
1 English cucumber, peeled and sliced
4 cups mixed greens
1 shallot, minced
3 scallions, sliced including green part
1/2 cup fresh cilantro, rough chopped
1 large carrot, peeled and sliced
1 ripe mango, peeled and sliced
1 red bell pepper, seeded and thinly sliced
1/4 cup cashews
Dressing
20 fresh basil leaves
1 scallion, sliced including green part
3 Tbl. fresh lime juice
1 Tbl. fish sauce
pinch of cayenne pepper
2 tsp. brown sugar
1 garlic cloves, chopped
Dressing; place all dressing ingredients into a food processor and puree until combine, taste and adjust flavorings. Place greens into a large bowl, add cucumber, shallot, scallions, cilantro, carrot, mango, bell pepper and toss with dressing. Place onto serving platter and garnish with cashews. Note: you can also add cooked beef, chicken, pork or shrimp to this salad.
Pad Ga Paw
1 1/2 lbs. ground chicken
olive oil
3 garlic cloves, chopped
2 large Thai chilies, chopped
1/3 cup water
3 Tbl. fish sauce
1 cup Thai basil
2 Tbl. sugar
1 cup fresh baby spinach
Into a sauté pan add a couple tablespoonfuls of olive oil and heat to high. Add garlic and stir constantly until browned. If your garlic burns, throw out and start over. Add chicken and stirring well to get browned. Add water, fish sauce and sugar cooking about 5 minutes, then add chilies. Cook about 2 more minutes then add spinach and basil. Taste and adjust seasonings.
Thai Salad Wrapped in Fresh Rice Noodles
1 lb. of fresh rice noodles
1/2 lb. ground chicken or pork or combo of both
2 garlic cloves, finely minced
1/2 cup shiitake mushrooms, thinly sliced
1/2 cup carrot, small dice
1 Tbl. soy sauce
1 Tbl. oyster sauce
1 tsp. sugar
Lettuce leaves, cut into 1-inch slices
Fresh Thai basil leaves
Fresh cilantro leaves
2 Tbl. vegetable oil
Sauce
15 fresh red chilies
10 peeled garlic cloves
1/2 cup fresh Thai basil leaves
1/2 cup white vinegar
1/2 cup simple syrup (1/4 cup sugar and 1/2 cup water placed in saucepan and cooked until sugar dissolves, stirring constantly) then let cool
Cut the flat noodles into square 8x8 inches. Place into steamer for 10 minutes, then set aside. Into a large saute pan, add oil to medium high and add garlic cooking about 30 seconds. Add carrot and cook to soften, add meat and mushroom cooking until meat is done. Add soy, sugar, oyster and fish sauce, stirring to combine and cook thoroughly. Wraps; place a noodle on work surface and add some filling to center, add some lettuce, some basil and cilantro and fold like a burrito. Repeat for all noodles. For sauce; add ingredients to blender or food processor and process to smooth. Dip noodle bundles into sauce and enjoy.
Pork Salad
1 1/2 to 2 lbs. pork steaks
oil
2 large fresh limes, juiced
1 cup fresh cilantro, chopped
1/2 cup fresh mint leaves
3 scallions, thinly sliced on diagonal
2 shallots, peeled and very thinly sliced
2 Tbl. rice powder (found in Asian stores)
1/2 Tbl. chili powder or flakes
2 Tbl. fish sauce
Green leaf lettuce leaves
Sliced English cucumber slices
Sticky rice
Into a large saute pan, add a good drizzle of oil and heat to high. Add pork steaks and cook to brown on both sides, remove when cooked through to a cutting board and allow to rest about 10 minutes before thinly slice on diagonal. Add sliced pork to a large bowl, then add rice powder, mixing to combine, add lime juice, fish sauce, chili, scallions, cilantro and 1/4 cup of mint mixing well to combine. Taste and adjust seasonings. Place some green leaf lettuce leaves onto a platter and pile up pork salad. Add remaining mint leaves to salad and garnish with cucumbers. Serve with sticky rice.
Gai Pad Met Ma Muang
1/2 lb. chicken breasts, thinly sliced (place in freezer for 30 minutes, then remove and slice)
Marinade
1 Tbl. tapioca flour
1 tsp. mirin
1 Tbl. Golden Mountain Sauce (found in Asian markets)
3/4 cup vegetable oil
1/2 cup whole dried chili
1/2 cup white onion, large dice
1/2 red bell pepper, seeded and large dice
1/2 cup water chestnuts
3 scallions, sliced into 1-inch pieces on diagonal
Sauce
2 tsp. tapioca flour
2 Tbl. white vinegar
2 tsp. oyster sauce
1 Tbl. sriracha
2 Tbl. Thai ketchup (hot and sweet like ketchup and found in Asian grocers)
2 tsp. Golden Mountain sauce
2 Tbl. sugar
1 Tbl. soy sauce
2 tsp. sesame oil
pinch of salt
freshly ground black pepper
5 Tbl. water
1/2 cup cashew nuts
Cooked jasmine rice
Slivered scallions, garnish (take whole scallions, and with a sharp knife slice into long thin slivers)
Marinade; Into a bowl add tapioca flour, mirin and Golden Mountain sauce, mixing to combine and add chicken tossing to coat. Marinate about 15 minutes. Into a large wok or saute pan with deep sides, add oil and heat. Add chicken and cook until browned, remove to plate and cover with foil. Pour out the oil except 3 Tbl. then dry whole dried chili until crunchy. Add onion and bell pepper and stir fry until soft transfer to plate with chicken. Into a mixing bowl add sauce ingredients and mix to combine. Place into the wok or saute pan and cook until it starts to thicken, adding a little more water if it becomes too thick. Add the cook chicken and vegetables back into sauce. Add nuts, water chestnuts and scallions. Stir for just a minute then remove from heat. Place rice onto large serving platter and pour over chicken with sauce. Garnish with slivered scallions.
Thai Papaya Salad
1 large green papaya, firm and dark green (found in Asian grocers)
1 cup small fresh shrimp
3 carrots, peeled and coarsely grated
8 cherry tomatoes
2 Tbl. fish sauce
3 fresh limes, juiced
2 Tbl. palm sugar
1 cup unsalted roasted peanuts, chopped
3 cloves Thai garlic, crushed (milder flavor) can't find use 2 small regular garlic cloves
1 Tbl. tamarind juice
3 small Thai red chili peppers, chopped
Fresh cilantro
Peel the papaya in half lengthwise and remove seeds. Rinse with cold water. Grate the papaya. Pound pepper and garlic with a pestle until you get a paste and mix with grated papaya and carrots. Season with palm sugar, fish sauce, tamarind juice and lime juice. Add to grated papaya the tomatoes and shrimp mixing to combine add peanuts and mix again.
Chicken with Long Beans
3 large chicken breasts, skinless and boneless, very thinly sliced into pieces
1 lb. long beans (the really long green ones you find in Asian grocers)
9 Kaffir lime leaves
5 Tbl. Prik khing curry paste (a spicy ginger curry paste)
1 tsp. sugar
2 Tbl. fish sauce
4 Tbl. vegetable oil
1/4 cup ginger, shredded (peeled)
Slice the long beans into 1 1/2 inch pieces on diagonal. Slice each lime leaf into very thin pieces like a needle. Heat oil into a pan or wok on medium high and add curry paste to pan, stirring until fragrant about 3 minutes. Add ginger and stir about 1 minute. Add chicken and cook for about 5 minutes, then add beans and cook and stir about 1 minute. Add shredded lime leaves, sugar and fish sauce mixing and stirring well. Remove from heat and place onto a platter. Note: you can also use pork in place of chicken.
Thai Spring Rolls
16 spring roll wrappers
5 large prawns, cleaned and shelled
4 shiitake mushrooms (soaked in warm water for 15 minutes, the drain and squeeze out water)
1 cup fresh bean sprouts
2 packages bean thread noodles
2 scallions, minced including green part
3 Tbl. fresh cilantro, chopped
1/2 cup shredded carrot
1/2 tsp. red pepper flakes
2 Tbl. soy sauce
1 tsp. sugar
Mince the prawns and place into a bowl. Slice the mushrooms thinly. Soak the noodles in water for 15 minutes then drain and cut into 1-inch pieces. Remove wrappers and place on baking sheet. Cover with a damp paper towel. Into a saute pan, add 1 Tbl. oil over medium heat and add garlic, fry until lightly golden. Add minced prawns, shiitake, bean thread noodles, carrot and gently stir in soy sauce, sugar and red pepper flakes. Stir to blend and add bean sprouts, scallions and cilantro. Lay out one spring roll wrapper and place filling onto it, then fold and roll like a burrito. Carefully place seam side down in oil and fry to golden brown on all sides, remove to paper towels. Serve with sweet chili sauce and soy hoisin sauce.
Thai Prawn and Pineapple Curry
3 garlic cloves, finely minced
2 Tbl. red curry paste
2 Tbl. of fresh tomato, chopped and seeded
2 cups coconut milk
1 cup fresh pineapple, diced
4 Tbl. fish sauce
2 tsp. palm sugar
1 tsp. fresh lime juice
18 large prawns, cleaned and peeled, you can leave tail on
3 kiffar lime leaves, shredded
1 small red Thai chili pepper, slivered and seeded
1/2 cup fresh Thai basil leaves
4 scallions, slivered (garnish)
Into a wok or large deep sided saute pan, add a little oil over medium heat, saute garlic and basil for a minute or so. Remove and add curry paste and stir for a minute to develop flavor, add half of the coconut milk, fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine. Add prawns and cook for a couple of minutes or until they turn pink. Add remaining coconut milk, lime leaves and slivered chili, along with cooked garlic and basil. Place onto serving platter and serve with steamed rice. Garnish with extra fresh basil leaves and scattering of slivered scallions.
Thai Beef Salad
1 lb. top sirloin
1/2 red onion, thinly sliced
3 ruby red tomatoes, wedged
1 English cucumber, thinly sliced
1/4 cup Thai red chili peppers, thinly sliced
1 head ice berg lettuce, shredded
Sauce or dressing
1/4 cup fish sauce
1/4 cup fresh lime juice
1 Tbl. sweet dark soy sauce
3 Tbl. garlic cloves, minced
3 Tbl. fresh ginger, minced
1/4 cup fresh cilantro, chopped
4 scallions, finely chopped including green part
1 shallot, finely chopped
1 Tbl. sesame oil
1 Tbl. chili oil
Mix the sauce ingredients together well. Rub the beef with some oil and season with salt and pepper. Place onto grill and cook, remove to cutting board to rest for about 10 minutes, then thinly slice. Into a large bowl, lettuce, add red onion, tomatoes, cucumber and chili peppers, tossing with dressing to combine. Place lettuce mixture onto a serving platter and top with sliced beef. Garnish with fresh cilantro. Note: you can also use lettuce leaves and make these into lettuce wraps if desired.
Chicken Stuffed with Sticky Rice
1 lb. chicken breast, finely chopped
1 egg
1 Tbl. tapioca flour
2 Tbl. freshly ground black pepper
4 scallions, finely sliced including green part
1/2 cup fresh cilantro, chopped
10 oz. cooked sticky rice
Accompaniments;
Leaf lettuce, fresh tomatoes, Thai red chili peppers thinly sliced, fish sauce
Into a large bowl add chicken, egg, tapioca flour, black pepper, scallions and cilantro. Mix to combine and form into 1/2 inch balls. Surround each chicken ball with a layer of sticky rice. Lime a steamer with lettuce and rub with vegetable oil. Place the balls onto the leaves spaced about 1-inch apart and steam over boiling water for 20 minutes. Remove and place onto serving platter with some chili sauce and sliced fresh vegetables.
Thai Noodles
1 lb. wide rice noodles
4 Tbl. vegetable oil
1 1/2 Tbl. black soy sauce
1 lb. chicken, sliced into thin pieces (this works best when chicken is frozen)
5 Tbl. tapioca flour
2 Tbl. Maggi seasoning (easily found in Asian grocers or even on Amazon)
2 cups broccoli, chopped
2 garlic cloves, chopped
2 Tbl. yellow bean sauce
3 1/2 cups chicken stock (good quality)
2 Tbl. fish sauce
2 Tbl. oyster sauce
2 Tbl. sugar
1/2 to 1 tsp. Thai pepper flakes
3 scallions, thinly sliced on diagonal (garnish)
Soak the noodles in warm water for at least 30 minutes then rinse in cold water. Bring a pot of water to a boil and add noodles boiling about 1 minute, rinse in cold water again and set aside. Toss chicken with 3 Tbl. tapioca flour and Maggi seasoning, marinate 10 minutes. Into a large bowl separate noodles and toss thoroughly with 2 Tbl. oil and black soy sauce. Fry this in a large nonstick pan or wok until golden brown. Remove from pan and keep warm. Saute garlic in oil until light golden then add yellow bean sauce, stirring well to combine and fragrant. Add the chicken and saute until cooked through. Add 2 cups chicken stock and bring to a boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and cook a few minutes. Mix remaining tapioca flour with remaining chicken stock and stir into mixture to thicken. Remove from heat. Arrange fried noodles on to a platter and spoon over chicken mixture with sauce. Sprinkle with pepper flakes and scallions and serve with rice.
Here are a couple of Thai style desserts you might enjoy
Bananas in Coconut Cream
6 ripe but still firm bananas
2 cups coconut milk
1 Tbl. fresh orange zest
2 Tbl. sugar
pinch of salt
Peel bananas and slice into 2-inch slices on diagonal Into a saucepan, heat coconut milk with the sugar, zest and salt cooking on simmer until sugar is dissolved. Add the banana slices and cook on simmer for about 5 minutes. Divide into bowls and serve warm. English style, add some ice cream or whipped cream with some fresh orange zest on top.
Oranges in Sweet Syrup
4 oranges, segmented don't have any white on pieces
1/2 cup sugar
1 1/2 cups water
1 tsp. rosewater
Put the orange segments into a pretty glass serving bowl. Into a saucepan bring the sugar and water to a gentle boil stirring occasionally. Then boil for about 15 minutes to make a thin syrup. Add the rosewater and stir to blend. Pour over the oranges and chill. Garnish with some fresh orange zest and fresh mint leaves. Note: One of my versions, I have used less sugar and replaced a touch of orange liqueur for the water.
Coconut Rice Pudding
4 eggs
3/4 cup sugar
2 cans Thai coconut milk
2 cups cooked jasmine rice
3/4 cup milk
1/4 cup whipping cream
1 tsp. pure vanilla extract
1/2 tsp. coconut extract
pinch of salt
pinch of fresh grated nutmeg
1/2 cup sweetened flakes coconut (garnish)
Preheat oven to 300 degrees. Place the coconut onto a sheet pan and put in oven stirring occasional until light golden brown, remove and set aside to cool. Lightly butter a 9x13 glass baking pan. Into a mixing bowl beat eggs and sugar well. Add coconut milk, cooked rice, milk, cream, extracts, salt and nutmeg and mix together with a large wooden spoon. Place the baking pan into a larger baking dish and add 1 inch of hot boiling water to the larger pan, careful not to get any water into the glass baking pan. Pour in the pudding mixture to the glass baking pan and bake for 20 minutes, Stir pudding to mix the rice again and continue baking about another 40 minutes or until pudding is set. Serve warm or chilled with some freshly whipped cream and topped with the golden coconut.
Coconut Sticky Rice
4 cups cooked sticky rice
1 1/4 cups sweetened condensed milk
1 (13 12 oz.) can unsweetened coconut milk
1/3 cup sweetened flaked coconut
Pineapple
1 fresh pineapple, peeled, cored and sliced
2 Tbl. butter
1/2 cup light brown sugar, packed
1/3 cup sweetened flaked coconut and chopped walnuts for garnish
Into a large saucepan add condensed milk, coconut milk and 1/3 cup flaked coconut, bring to a boil and reduce to simmer. Stirring a couple of times and simmering for about 6 minutes. Add rice and cook until rice absorbs liquid, remove form heat and cover. Into a large saute pan add the butter and melt, add brown sugar mixing to combine. Add pineapple and top with sugar mixture, cooking about 10 minutes so pineapple caramelizes, continually basting pineapple with brown sugar mixture. Toast the 1/3 cup coconut lightly in 350 degree oven until lightly browned then remove. Place pineapple pieces into a bowls, top with rice mixture and sprinkle on toasted coconut and walnuts.
Bon Appetit
"He who plants and he who waters are one....We are God's fellow workers."
- 1 Corinthians 3:8-9
"There is a precious treasure is the dwelling of the wise." - Proverbs 21:20
"Our citizenship is in heaven from which also we eagerly wait for a Savior,
the Lord Jesus Christ." - Philippians 3:30
"When the way is rough, your patience has a chance to grow." - James 1:2-4
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