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Do You Want The Recipes To Your Favourite Thai Food Dishes?
Here I Will Give You Some Of The Most Popular Thai Food Dishes.
Just Click On The Following Links To Go To The Recipes Of Your Choice.
Happy Cooking!
Lime/Lemon Pork
- 1/2 lb pork
- 3 stalks Chinese kale
- 1 lime, cut into thin slices
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon fresh garlic, finely chopped (use more if desired)
- 1 tablespoon fresh red chili peppers, finely chopped
- 1 tablespoon parsely root, finely chopped
- 1 teaspoon sugar
Grill the pork over medium-high heat until done, then cut the pork into thin slices.
Transfer pork onto a serving plate.
Remove leaves from the Chinese kale, cut the stems into 1 inch pieces,Then chill for garnish.
Prepare lime/lemon slices and set aside.
Thoroughly mix remaining ingredients and pour the mixture over the pork.
Garnish with kale and lime/lemon slices.
(Please note; if kale unavailable lettuce or a green veg will do.)
Thai Pork Stir-Fry With Basil.
- 1 pound boneless pork tenderloin-sliced into 1/4inch slices
- 1/2 Teaspoon Crushed Garlic
- 1 Tablespoon Soy Sauce
- 2 Tablespoon Oil
- 1 Pound bag of pre cut Broccoli Florets
- 1 medium red bell pepper, cut into stripes
- 1-2 Tablespoon of Thai green Curry Paste
- 1 cup Chicken Broth
- 2 Tablespoons of Thai Basil leaves
- 3 cups of Bean Sprouts
- 2 Tablespoons of Chopped Peanuts
- 6
Cilantro Sprigs for garnish
Mix the pork,
garlic and soy sauce together in a bowl.
Heat up oil
in your wok on a high heat.
When pan is hot add Broccoli and stir-fry for 3-4 minutes or until
Broccoli starts to turn brown but is not yet cooked through.
Add the Bell Pepper and stir-fry 1 minute, add reserved pork mixture
and curry paste and stir-fry 2 minutes more.
Add chicken broth and cook 2 to 3 minutes more or until heated through.
Remove from heat and stir in chopped basil.
To
serve:
Spoon onto plates.
Place 1/2 cup bean sprouts on the side and sprinkle with 1 teaspoon
chopped peanuts and a cilantro sprig if desired.
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Green Chicken Curry.
• 1 cup of thick coconut cream [in the west, this is available in cans or blocks]
• 1 tablespoon of green curry paste
• 150 gms chicken cut into 1 inch cubes
• 2 cups of coconut milk[available in cans in west]
• 2-3 Thai eggplants[mushrooms]cut into quarters
• 2 kaffir lime leaves[lemon peel] in fine strips
• 2 tbsp fish sauce
• ½ tablespoon coconut sugar[brown sugar]
• 1 large chili[if too spicy leave out or add extra sugar to reduce spiciness]
• 15-20 sweet basil leaves
Turn on gas to med heat
Bring coconut cream to the boil stirring until it becomes fragrant and the oil starts to separate from the cream.
Add the green curry paste
Stir continuously for 1 minute until fragrant
Add the chicken and fry until the chicken changes color
Add the coconut milk
When it starts boiling, add the eggplant [mushrooms]
Add sugar, fish sauce lime leaves [peel strips]
Simmer for 5 minutes
After 5 minutes, stir in the large chili and sweet basil leaves.
Serve hot with boiled rice.
Here Is A Great Video To Show You How To Cook Thai Green Chicken Curry...
To Watch This Video In Internet Explorer You Must Have The Latest Flash Player Download Which Can Be Obtained From
http://www.softwarepatch.com/internet/flash.html
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Stir Fried Chicken with Cashew Nuts.
• 2 Tablespoons Soya Bean Oil
• 4-6 cloves garlic crushed chopped skin
• 200 grams Chicken breast thinly sliced
• 2-3 large sun dried chilies cut in to 3cm strips
• 1-2 brown onion, finely sliced
• 1 Tablespoon oyster sauce, 1 Tablespoon salty Soya sauce,
• 1 teaspoon white sugar, 2 tablespoon water
• 4 spring onions cut into 4 cm strips
• 15 Cashew nuts, roasted with oil
Put the oil in a wok and heat the Soya bean oil, Over a medium heat for 20 seconds
Then add the garlic and stir fry until it becomes fragrant
Add chicken onion and sundered chilies. Stir fry for about 2 minutes
Add oyster sauce, Soya sauce and sugar
Stir to combine
Then Add water and cook for a further 1 minute
Lastly add spring onion and Cashew nuts
Stir for 20 seconds
Switch off the heat and serve with Rice.
Here Is A Great Video To Show You How To Cook Cashew Chicken...
To Watch This Video In Internet Explorer You Must Have The Latest Flash Player Download Which Can Be Obtained From
http://www.softwarepatch.com/internet/flash.html
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Three Flavored Fish
• 1 lb of Mackerel or Whiting Fish
• 2 tablespoons chopped shallots (purple onions)
• 1 tablespoon chopped garlic
• 1 tablespoon small red Chilies sliced
• 2 tablespoons of fish sauce
First the simple part; deep fry about a pound of mackerel or whiting, preferably with the heads on,
in smoking hot peanut oil until the skin is crisp.
In a small Wok sauté the garlic and shallots in a little oil, then remove and set aside.
Pour off the oil, leaving only a thin layer on the pan.
Return half the shallots and garlic to the pan, and add the other ingredients.
Stir to dissolve the sugar and then simmer to thicken the sauce.
Add the remaining shallots and garlic, stir until heated through, then pour it over the grilled fish.
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Fish in Chili.
• 1 fish, about 1 lb
• Rice Wine but if not White Wine will do
• plain flour
• oil for deep frying
• 3 tablespoons garlic, finely slivered
• 1/4 cup green jalapeno peppers, thinly sliced
• 1/4 cup red jalapeno peppers, thinly sliced
• 1/4 cup shallots, or other onions, thinly sliced
• 1/4 cup coriander/cilantro leaves, chopped
• 1/4 cup fish sauce
• 1 tablespoon palm sugar
• 1/4 cup fresh basil leaves, chopped
• 3-4 sprigs young green peppercorn
Cut three or four slashes in the sides of the cleaned fish, and sprinkle with the rice wine.
Dust liberally with the flour, and deep fry in hot oil until crispy.
Add a little oil to the hot pan or wok and stir fry the chilis and onions until fragrant.
Then add the fish sauce, and bring to a gentle boil. Stir in the sugar and continue stirring until the sugar is dissolved.
Add the coriander leaves, and stir occasionally until the sauce is slightly reduced (about 4-5 minutes).
Remove from the heat, and transfer to a bowl or jug
Add the basil leaves when cool. Now put a few sprigs of peppercorn in the wok and fry gently for a few minutes.
These peppercorns should be placed on top of the fish at serving.
The fish, on a serving platter, and accompanied with boiled rice.
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Curried Crab Claws.
• 1 cup of crab meat
• 1 tablespoon of garlic sliced
• 1 tablespoon of Curry powder
• 1 tablespoon of Soya sauce
• 2 tablespoons of fish/chicken stock
• A pinch of sugar
• 2 tablespoons of shallots, cut thinly
• 2 Tablespoon fish sauce
• 2 spring onions
Heat some oil in a wok, and then stir fry the garlic and onions.
Add the fish stock, soy sauce and fish sauce,
and stir fry the crab until nearly cooked, then add the remaining ingredients.
Get a serving dish and place lettuce on it and the pour the crab over it,
garnish with coriander leaves, lime leaves, and slices of cucumber.
If using crab claws, then steam the crab claws, and combine the remaining ingredients separately.
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Thai
Salmon Parcels.
• 2 4-5 salmon fillets
• 1 spring onion finely chopped
• 4 sheets of pastry
• 1 tablespoon of fresh coriander
• 1 oz of butter
• I teaspoon of ginger (grated)
• 1 lime
• I garlic clove crushed
• Salt and pepper
Mix together lime juice, garlic, spring onion, ginger and coriander.
Melt butter. Lay out 1 sheet of Pastry and brush with butter.
Lay second sheet on top, brush with more butter.
Lay a Salmon fillet about 2-3 inches from short side of pastry,
season to taste and put half of lime mixture on top.
Fold short end of pastry over salmon, then fold in the 2 long sides.
Fold the Salmon over twice more, and cut off the remaining pastry.
Do the same with the other fillet. Put the parcels on a well-greased Baking sheet,
Don’t forget to brush with remaining butter before putting in oven
Cook at gas mark 5 for 20-25 mins, until brown and crispy.
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Thai Beef Jerky.
• 2 1/2 lb top sirloin or top round
• 1 roast
• 3 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 1/2 tsp sugar
• 4 teaspoon soy sauce
• 1 1/2 cup oil
Slice beef across the grain 2"- 3" in size and 1/4" thick.
Roast coriander and cumin seeds in a wok or frying pan over low heat until fragrant, cool off, and grind.
Combine beef and the rest of the ingredients and marinade 1 hour.
Place beef pieces on a cake rack and put the rack in a foil
lined cookie sheet large enough to catch any liquid dripping from the beef.
Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch
and no liquid is coming out when pressed (between 6-12 hours depending on the oven).
Over medium-low heat, heat the oil in a fry pan and drop the beef in 5-6 pieces at a time.
Fry until crispy on the outside and around the edges.
Drain on a cake rack over paper towels. Keeps up to 1 week in an airtight container at room temperature.
Serve alone or with cooked rice.
Here Is A Great Video To Show You How To Cook Beef Jerky...
To Watch This Video In Internet Explorer You Must Have The Latest Flash Player Download Which Can Be Obtained From
http://www.softwarepatch.com/internet/flash.html
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Thai
Beef
Salad.
• 2 green onions, chopped
• 1 lemon grass, cut into 1 inch pieces
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint leaves
• 1 cup lime juice
• 1/3 cup fish sauce
• 1 tablespoon sweet chili sauce
• 1/2 cup white sugar
• 1 1/2 pounds (1 inch thick) steak fillet
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1/2 English cucumber, diced
• 1 pint cherry tomatoes
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves,
lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved.
Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side,
until it is cooked medium.
Do not overcook the meat! Remove from heat and slice into thin strips.
Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl.
Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over.
Top with the cherry tomatoes and garnish with fresh cilantro leaves.
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Fried Noodles Thai
Style.
• 2 Tablespoon Soya bean oil
• 4-6 cloves garlic crushed chopped skin on
• 4 peeled raw prawns
• 40 grams of tofu
• 1 large egg, ½ cup of chicken or water stock
• 1 ½ tablespoon of tamarind paste.
• 1 tablespoon coconut sugar
• 1 tablespoon fish sauce
• 100 grams rice noodles
• 2 tablespoons ground roasted peanuts
• 30 grams bean sprouts
• 2 sweet spring onions
• ½ lime or lemon
To make sauce, combine the fish sauce, sugar,
tamarind paste and water in a bowl and stir until the sugar dissolves. Set aside
Put the oil in a wok and add garlic and fry on medium heat until it becomes fragrant.
Add the prawn and stir-fry until prawns change color add the tofu and fry for about 20 seconds
Crack the egg straight into the wok. Stir well
When the eggs are set and almost dry,
push the contents up one side on the wok to make room for boiling the noodles
Add the sauce followed by the noodles and keep stirring until the noodles have absorbed the sauce
When noodles become soft add the peanuts and the bean sprouts and mix everything together
Lastly put the sweet spring onion in.
Cook for 20 seconds
Here Is A Great Video To Show You How To Cook Thai Fried Noodles...
To Watch This Video In Internet Explorer You Must Have The Latest Flash Player Download Which Can Be Obtained From
http://www.softwarepatch.com/internet/flash.html
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Stir
Fried Noodles
• 16 oz Flat Rice stick noodles
• 1/8 cup of Fish sauce
• 4 tablespoon Vegetable oil
• 1 teaspoons Salt
• 4 Garlic cloves; crushed
• 2 tablespoon Lime juice
• 1 Yellow onion; chopped
• 3 tablespoon Ketchup
• 1 1/2 lb Pork loin
• 1 teaspoons Ground black pepper
• lb Fresh Bean sprouts
• 1/2 c Dried shrimp; soaked in:
• 1/2 c -Warm water (for 5 minutes)
• 4 tablespoon Green onion, chopped
• 2 Fresh red chilies
• 4 tablespoon Fresh coriander, chopped
• tablespoon Roasted peanuts, crushed
• 1 teaspoons White sugar
In a pot of boiling water, drop in the flat Rice stick noodles for about 1 minute,
stirring constantly to prevent noodles from sticking together.
Remove from heat and drain in a colander.
Rinse with cold water. Set aside. Heat the oil in a large Wok and stir-fry the Garlic and onion until golden brown.
Add the pork, shrimp in water, and chilies.
Stir-fry for 5 minutes and add the sugar, Fish sauce, salt,
lime juice, ketchup, black pepper, noodles, and Bean sprouts.
Stir well for 2 minutes.
Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts.
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Vegetarian Style
Noodles
• ¼ cup Thai Fish sauce(optional)
• 3 tablespoon Oil
• ¼ cup White vinegar
• 2 Garlic cloves (or more)
• 2 tablespoon White vinegar
• 2 Eggs
• 4 tablespoon Sugar (less if desired)
• ¾ lb Bean sprouts
• 1 teaspoon Paprika
• 3 Green onions
• 8 oz Thai Rice noodles
• 8 oz Tofu
• ¾ cup Ground peanuts
• 2 tablespoon Dried shrimp (optional)
• 1 tablespoon Roasted red Chili peppers
Take some dried red Chili peppers and cook them in a un greased Wok
over low stirring constantly until they start to brown.
Grind in a Coffee grinder or spice mill.
Combine first four ingredients and let sit until Sugar dissolves.
Soak Rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed,
about 40 minutes.
Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes.
Cut into 1/4 inch cubes.
Rinse dried shrimp in water and drain. Put oil in wok, heat to medium, put in crushed garlic.
Swirl around for about a minute.
Add noodles and mix around for a minute or two. Add the tofu and shrimp then immediately add the liquid.
Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes.
Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an Egg in.
Immediately cover with noodles.
Do the same at the other end of wok.
Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes.
Slip a slotted spoon under each Egg in turn, and bring upward, through the noodles, shaking as you go.
The idea is to break up the cooked Egg into the rest of the mixture into tiny bits.
Mix in sprouts and green onions. Let cook for another two minutes.
Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness.
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Thai Vegetarian
Curry
• 1 tablespoons of green paste
• ½ cup of coconut milk
• 1 tablespoons Magi Sauce
• ½ tablespoons Sugar
• ½ tablespoons Garlic crushed
• ½ tablespoons
• ½ tablespoons Thai chilies the small ones
• ½ tablespoons ginger
• ½ tablespoons coriander
• ½ tablespoons lime juice
• ½ tablespoons basil leaves
• ½ tablespoons green pepper Corns
• 1 Kaffir Lime Leaves
• Pepper Powder
In a Wok over medium heat combine the ingredients and simmer for 5 minutes, occasionally stirring.
Transfer to a small bowl. To complete the dish you need half a cup each
of various vegetables to make a total of 3 cups.
We suggest cauliflower, asparagus, baby corn, bamboo shoots, and Thai eggplants
Place these in a bamboo steamer and steam until barely cooked (they should still be firm)
Place the vegetables in separate serving bowls.
For flavour contrast the vegetables can also be eaten with any of the standard Thai dipping sauces.
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Copyright (c) 2008 , By John Ridley, All Rights Reserved