114 Thai Food Recipes

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ContentsBEEF, PORK, LAMB, VEALBangkok Beef With BasilGreen Curry BeefKhao Mu DaengMu Yang TakraiNeua YangNua Yang Nam TokPad Si-iewSeua Rong HaiThai Beef RibbonsThai Beef SaladThai Chile BeefThai Coconut Lime DippersThai Lemon BeefThai Pork And PineappleThai Pork BurritosThai Pork With Cellophane NoodlesThai Sweet And Sour PorkVietnamese Pork With Orange Juice And CilantroVietnamese Stir FryBEVERAGESTai Iced TeaBREAKFASTThai Stuffed OmeletsDESSERTSThai Bananas In Coconut MilkThai Bananas In Sticky RiceThai Custard-filled PumpkinThai Ice CreamThai Ice Cream With Candied Ginger Topping

EGG ROLLSThai Egg RollsThai Spring RollsVietnamese Spring RollsGAENG PEHT GAIRed Thai CurryMISCCoconut PancakesMiang KhamMiang KhumTaro Balls In Coconut CreamThai Bibingkang MalagkitPOULTRYBpeek Kai Mao DaengBpeek Kai Yat Sai KoongGaeng Khio Wan KaiGaeng Massaman KaiGaeng Phed KaiGai Pad KhingGai YangKaeng Som Kai WanKai Sai TakraiPenaeng KaiSatay KaiSpicy Grilled Thai ChickenThai CabbageThai Chicken BreastsThai Chicken CurryThai Chicken CurryThai Chicken Quesadillas With Spicy Peanut Sauce And Mango SalsaThai Chicken SaladThai Chicken With BasilThai Chicken With Cashew Nuts And Dried ChilesThai Chicken With Cashews

Thai Kai Pad Prik HaengThai LarbThai Red Curry ChickenThai ThighsRICE, NOODLES, POTATOES, STARCHKhao SapparotPad Mi Korat PhetPad See YouPad ThaiPad ThaiPineapple Fried RiceSesame Noodles With Thai Peanut SauceThai Fried NoodlesThai Fried Noodles With Pork And PeanutsThai NoodlesThai Rice NoodlesVietnamese Rice Cake In Banana LeafSAUCES & INGREDIENTSBasic Thai Curry PastesChile-vinegar SauceGreen Thai CurryNam Jim PolamaiNam Jim WanNam Prik NarokPanang CurryRed Curry PasteSpicy Thai Chicken SaladThai Bbq MarinadeThai Bbq MarinadeThai Chili-garlic Basic SauceThai Ingredient SubstitutesThai Sweet-chili SauceTofu SauceYellow Thai CurrySEAFOOD

Big Four PasteBu JaBu Pad Phom KariKraphong Khao Priao WanPad Ped Pla DhukPla Kapong KimaoPla LatPla Nung Khing Sai HetThai Shrimp WrapsSOUPSKai Tom KahQuick Thai Eggplant SoupThai Curry Noodle SoupThai Seafood SoupTom YumVEGETABLES & SALADSChinese Greens, Thai StylePak Bung Loy FaPineapple SaladSom Tam IsanSpicy Thai Pasta SaladSpicy Thai SlawThai Cucumber SaladThai Fruit SaladThai Shrimp SaladThai Sweet Garlicky Cauliflower With Red Pepper StripsThai Velvet Chicken SaladYum Woon SenBEEF, PORK, LAMB, VEALBangkok Beef with BasilYields 4 servings1 (1 pound) top sirloin or flank steak, cut into thin strips

1 tablespoon cornstarch2 tablespoons water or stock1 tablespoon rice wine3 cloves garlic, thinly sliced2 serrano or jalapeno chiles, minced2 tablespoons oyster saucePinch of sugar1 teaspoon fish sauce1 cup canned bamboo shoots, well drained1 red bell pepper, julienned1 cup diced fresh tomatoes3/4 cup fresh Thai basil leavesOil for saut?ingMix water, wine and cornstarch in a zip-type bag, add beef and marinate 10 minutes.Heat oil in wok or large skillet. Stir-fry garlic and chiles until fragrant, then add beef andtomatoes. After 1 or 2 minutes, add all other ingredients except basil. Cook 3 to 4 minutes more,then add basil. Stir once more, then serve.Serve hot over Asian noodles or warm with mixed greens as a salad.Green Curry BeefServes 8.If youve never cooked Thai before, start with this one. It introduces you to many ingredients andflavors at once, is spicy but not too fiery, and is simple to make. Look for the best qualitycommercial curry paste you can. The first time you make this dish, start with half the curry pasteand taste after combining with the coconut milk; you can increase the intensity at this point ifdesired. Be sure to use unsweetened coconut milk.1 pound (450 g) lean beef steak2 tablespoons (25 mL) peanut oil3 tablespoons (50 mL) green curry paste, or to taste1 (14 ounce) (400 mL) can coconut milk4 fresh red chile peppers, seeded, ribbed and sliced3 tablespoons (50 mL) fish sauce or soy sauce2 teaspoons (10 mL) salt1 tablespoon (15 mL) granulated sugar

4 lime leaves2 cups (500 mL) chicken stock, preferably homemade2 green onions, slicedHandful of fresh basil leavesCut the beef into thin slices about two inches long (you may want to partially freeze the beef tomake cutting easier). Set aside.Heat a wok or large skillet until hot. Add the oil, and when hot stir in the curry paste. Stir fry for30 seconds. Drizzle in the coconut milk, stirring constantly. Add the sliced chili, fish sauce, salt,sugar, lime leaves and stock. Bring to a boil.Add the beef slices and green onions. Turn the heat to low and simmer the dish uncovered for 15minutes until the beef is tender and the sauce slightly thickened.Stir in the basil leaves and cook until wilted. Serve at once with plain steamed rice.Khao Mu Daeng (Red Pork with Rice – Thai)Mu daeng is a complement to khao man kai. Indeed in Thailand vendors that sell one very oftensell the other, but nothing else. Like khao man kai a good lunch time meal can be had for half adollar or so. An interesting style for two people is to buy a portion of khao man kai and a portionof khao mu daeng, and to share the meals.Traditionally the pork was marinated in a highly complex mixture of herbs and berries to turn itsweet and red. Today the marinade at most street vendors stalls is water to which a little artificialred food die and a dash of sugar is added. What follows is my sister-in-laws recipe, and she got itfrom her father. Father-in-law used a very traditional recipe, but this version is somewhatsimplified.In Thailand the food is cooked by placing it on a grating in an iron bowl hanging from a tripodover a charcoal brazier, the whole being covered with a large metal drum, such as a 55 gallon oildrum, to trap the smoke and enhance the flavour of the meat.If you have a domestic food smoker, or can improvise one with a barbeque, then go ahead,otherwise, add a little "Liquid Smoke" and cook the dish as follows.Again this will feed two hungry people or four with moderate appetites.You need about a pound of pork loin, pork steak, or pork chops.

The marinade is made by mixing:1/4 chopped tomato from which the seeds and skin have been discarded4 tablespoons fish sauce4 tablespoons honey2 preserved Chinese plums, choppedThis is mixed in a blender, and the meat thoroughly painted with it and left to stand for severalhours. If you cannot cook in a suitably smoky atmosphere, add a little Liquid Smoke to themarinade. If you want it a little redder use cochineal food colorant.Place the meat, and the marinade, in a casserole, and add about a cup of water or pork stock.Bring it to a boil on the stove top, then reduce to low heat and cover, and continue to cook slowlyuntil just about cooked.The meat is then removed from the liquor in which it has cooked, and drained, then placed undera grill or broiler on high heat and browned. Allow it to cool and then slice it into strips, and thestrips into bite size pieces.Bring the cooking liquor back to the boil, and add two tablespoons of dark sweet soy, and 2tablespoons of honey and two tablespoons of rice vinegar, and reduce to a thick sauce likeconsistency, adding a little cornstarch or rice flour if necessary to thicken it.Serve the pork on a bed of rice, garnished with coriander leaves, with a supply of cucumber slices,and place the gravy in a small bowl, so the diner may take as much as they choose.Note that the meat and sauce may be served cold.Mu Yang Takrai (BBQ Pork with Lemon Grass – Thai)Here is yet another Thai barbecue recipe.This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks andcooked over a charcoal brazzier, and then served along with a dipping sauce in a small plastic bag.It makes an easy recipe for a summer afternoons barbecue.Alternatively you can make it with pork chops or even with spareribs or chicken pieces...it even

makes a barbecue sauce for hamburgers and hot dogs.1 pound pork, cut into bite size piecesMarinade10 tablespoons palm sugar10 tablespoons nam pla (fish sauce)10 tablespoons dark soy sauce10 tablespoons takrai (lemon grass), sliced very thinly5 tablespoons whiskey5 tablespoons hom daeng (shallots), sliced very thinly5 tablespoons kratiem (garlic), minced5 tablespoons coconut milk3 tablespoons sesame oil1 tablespoon prikthai (black pepper), freshly groundMix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer untilreduced to about half the original volume. Allow to cool, and add the coconut milk, stirring untilcombined.Marinade the meat for 1 to 3 hours in a cool place, then drain well, and thread onto skewers.Barbeque the meat until cooked.Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has drippedfrom the marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.Neua Yang (Charcoal Broiled Beef in a Hot/Sweet Sauce – Thai)Yang dishes are the Thai equivalent of barbecue food. The most common is undoubtedly kai yang(chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over thebrazier.This version - neua yang or barbecued beef - has a more assertive sauce to go with the strongerflavor of the beef. It is best accompanied with a bottle of strong beer, especially when eaten aslunch during a break from working in the paddy fields... At dinner a good Italian red wine is Ithink the best choice...And of course if you dont have a charcoal brazier, or the weather is a shade cooler than here (its38°C [100°F] outside as I type this...) then you could just as easily prepare this dish on a griddle or

broil it in the oven (but it *does* taste best if it can absorb the flavor of the charcoal smoke).For an evening meal I would suggest serving it with a salad such as the yam polamai (that I willpost next), and a soup such as tam kha kai (chicken soup with a coconut milk stock).First prepare a serving platter, lined with lettuce leaves, and decorated with sliced cucumber.Sauce1 tablespoon lime juice1 tablespoon fish sauce1 tablespoon dark sweet soy sauce3 tablespoons shallots (purple onions), sliced very thinly1/2 tablespoon palm sugar (or honey)1/2 tablespoon prik phom (powdered dried red chiles)1 tablespoon sliced spring onion/scallion/green onion, including tops1 teaspoon bai chi (coriander/cilantro leaf), choppedCombine the ingredients to make the sauce. taste and if required add extra sugar/honey, lime juiceand/or prik phom.NOTE: You can substitute saut?ed onion for the shallots if they are unavailable.Also, remember when using prik phom (and sugar) in sauce preparation that the diners canalways add more at the table, but they cant remove it if you put too much in!Barbecue half a pound of steak to whatever "doneness" you prefer, then slice into slices an eighthof an inch thick, and then cut the slices into bite sized pieces. Place on the lettuce, and pour thesauce over the steak.Served as a one-plate dinner, this serves one fairly hungry diner, but with the soup and saladshould be adequate for four people.Accompany with the usual Thai table condiments (prik phom, sugar, and prik dong [red chiles invinegar]).Nua Hang Nam Tok (Waterfall Beef – Thai)If youve got a broiler/grill you can cook this one anytime, otherwise wait for the barbeque season.In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall. Thename comes from the sound the juices dripping from the beef onto the open charcoal brazier

make.1 pound steak, cut fairly thickMarinade1 tablespoon fish sauce1 tablespoon tamarind juice1 tablespoon lime juice1 tablespoon chopped red birdseye chiles (prik ki nu)Mix the marinade, coat the steak with it and marinade it for at least 3 hours.The steak is then barbecued, broiled or grilled until on the rare side of medium rare, cut into halfinch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until justbefore you want to eat.Remaining ingredients1/3 cup fish sauce1/3 cup lime juice2 to 3 tablespoons chopped shallots2 to 3 tablespoons chopped coriander/cilantro (including the roots if possible)2 to 3 tablespoons chopped mint leaves2 tablespoons khao noor (see the Pad Thai recipe for this)1 tablespoon freshly roasted/fried sesame seeds1 to 3 teaspoons freshly ground dried red chilesIn a wok, bring a little oil to medium high heat, and add the strips of beef, immediately followedby all the remaining ingredients, stir fry until heated through (about a minute).Serve with Thai sticky rice. (Alternatively I rather like it as part of a meal with pad thai and asoup such as tom yum ghoong (hot and sour shrimp soup).

114 Thai Food Recipes

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