MAIN DISH RECIPES

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.

 

 

 

    

 

   Hot and Sour Prawns Soup ( Tom Yum Kung )

 

   Ingredients

    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     1-3 tsp 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.

    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.

   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.

   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.

   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.

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.

   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.

       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 tsp. fish sauce     1 tsp.Thai chilli sliced     6-7 dried shrimps
    1/2 cup grated carrot     1/2 cup cucumber thin sliced
    1/3 cup thinly sliced 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.

    Green Curry Paste

 

  • 1/2 teaspoon coriander seeds

  • 1/2 teaspoon cumin seeds

  • 6 white peppercorns

  • 1 teaspoon shrimp paste

  • 1/4 teaspoon ground turmeric

  • 4 coriander roots, roughly chopped

  • 2 lemongrass stems (pale part only), roughly chopped

  • 1 tablespoon freshly grated galangal

  • 1 long green chilli, roughly chopped

  • 4 small green chillies, roughly chopped (or use 2 extra long green chillies)

  • 4 kaffir lime leaves (see note), spine removed, roughly chopped

  • 2 Asian red eschalots, roughly chopped

  • 4 garlic cloves, roughly chopped

   

   Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle. Add the rest of the ingredients, pound with pestle to a paste.

 

   Red Curry Paste

 

  • 1 teaspoon coriander seeds

  • 1/2 teaspoon cumin seeds

  • 6 white peppercorns

  • 1 teaspoon shrimp paste

  • 1/2 teaspoon ground turmeric

  • 4 coriander roots, roughly chopped

  • 1 lemongrass stems (pale part only), roughly chopped

  • 1 tablespoon freshly grated galangal

  • 1 long red dried chilli, roughly chopped

  • 4 small red dried chillies, roughly chopped (or use 2 extra long red dried chillies)

  • 2 Asian red eschalots, roughly chopped

  • 4 garlic cloves, roughly chopped

   

   Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle. Add the rest of the ingredients, pound with pestle to a paste.

 

  

                                    Special request Pad Thai

 

  • 200g rice stick noodles

  • 2 table spoon oyster sauce

  • 1 table spoon soya sauce

  • 1/2 tablespoon fish sauce

  • 1 tea spoon brown sugar

  • 2 tablespoons oil

  • 1 table spoon tamarine juice

  • 500g chicken breast, cut into stir-fry strips, or 5 fresh shrimps

  • 3 green leeks

  • 2 eggs, lightly beaten

  • 1 cup bean shoots

  • 1/4 cup crushed nuts

  • 1/4 cup fresh coriander leaves

  • 1 table spoon dried shrimps

  • 2 table spoons sliced tofu

  • 4 cloves garlic smashed

 

  • Step 1

    Place noodles into a large bowl, cover with boiling water and stand until soft. Meanwhile, combine oyster sauce, soya sauce, fish sauce, tamarine juice, and brown sugar in a jug.

  • Step 2

    Heat a large non-stick frying pan. Add a little of the oil and cook chicken strips or fresh shrimps until lightly browned. Remove from pan and set aside.

  • Step 3

    Heat remaining oil. Stir-fry garlic for 1 minute. Add drained noodles to wok and stir until well combined. Add sauce mixture and egg, toss until well combined. Return chicken to pan with bean shoots and leek and cook until heated through.

  • Step 4

    Spoon into serving bowls. Sprinkle with nuts, coriander leaves. Optionally, some slices of chilli and serve with lime wedges.

Produced by Suwannee Kwan Cheablam 2013
  • w-facebook
  • w-googleplus
  • w-tbird
This site was designed with the
.com
website builder. Create your website today.
Start Now