Does anyone know of good, authentic pad thai recipes that can give me a great flavour and have some sort of color to it (without using ketchup)? Thanks!I made some pad thai yesterday, and although it had the flavour, it did not have the color.?
Ingredients
(1 servings)
3 1/2 tb Distilled white vinegar
2 tb Water
2 1/2 tb Fish sauce
3 tb Tomato paste
2 1/2 tb Sugar
1/2 tb Dried shrimp - pounded to a powder
9 oz Flat rice sticks, 1/8" wide
Vegetable oil
1/3 c Fresh sweet basil leaves (Thai or purple basil)
2 Red Serrano chili peppers seeded %26amp; very finely minced
4 Garlic cloves; minced
1 1/2 lg Boned chicken breast halves cut crosswise into 3/8 inch thick strips -OR-
1 lb -Lean pork, cut into thin slices 3/8 inch by 2 inches
8 oz Small, cooked shelled shrimp
2 Eggs; lightly beaten
2 c Fresh bean sprouts beans removed
1/4 c Roasted, unsalted peanuts coarsely ground
Cherry tomatoes; halved
Lime wedges
Mint sprigs OR- sliced green onions
Instructions
Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling.
Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. Stir in the shrimp and the sauce and mix completely. Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, throughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted.
Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.
Bon appetit :-)
Sunday, January 29, 2012
How do I make Thai yellow curry soup? Any advice?
Hi there folks!
My husband and I are looking to widen our vegetarian cooking skills and are particularly interested in Thai food. Yummy! One of our favourite dishes is Thai yellow curry soup with potatoes and green beans.
Does anyone have any suggestions or advice for how to cook such a dish? I'm finding google to be rather unreliable for Thai recipes. Also if you have any other Thai vegetarian recipes you'd like to share, please do!
Thank you! :)How do I make Thai yellow curry soup? Any advice?
Try the following :
http://yumfood.org/recipes/ganggaree-vg.鈥?/a>
http://vegetarian.information.in.th/thai鈥?/a>How do I make Thai yellow curry soup? Any advice?
I don't have any specific Thai Recipes, but I did a search on Barnes and Noble .com and found a bunch of listings for some good That cookbooks that have great step-by-step pictures to help get you started:
http://books.barnesandnoble.com/search/r鈥?/a>
My favorite is "Simply Thai Cooking" by Wandee Young, Byron Ayanoglu
I'm eating Fried Rice with peanut butter mixed in for my breakfast right now. It's quite simple. I saute chopped onion, carrot, green cabbage, and zucchini in oil until the onions are see-through, I add 1 egg and scramble it in the pan, I add 1tbsp of soy sauce and 1 tbsp of honey and stir it in, I add the cooked rice and stir it in, then I add the 1/4 cup peanut butter last. Not specifically Thai but a good use for the last of the bag of carrots, a bit of onion and the last egg.
Take note that most Thai recipes make use of or involve herbs found easily in the tropical jungles of Thailand - another good bit of homework for you would be to visit your local Asian market for sources of fresh Thai lemongrass, basil, and cilantro. Thai recipes also use rice and Chinese noodles equally, and a good Asian market will have good prices on Chinese noodles, rice noodles, and good pearl rice. You can also find good miso, bean curd, and curry sauces ready to go.
Enjoy!
My husband and I are looking to widen our vegetarian cooking skills and are particularly interested in Thai food. Yummy! One of our favourite dishes is Thai yellow curry soup with potatoes and green beans.
Does anyone have any suggestions or advice for how to cook such a dish? I'm finding google to be rather unreliable for Thai recipes. Also if you have any other Thai vegetarian recipes you'd like to share, please do!
Thank you! :)How do I make Thai yellow curry soup? Any advice?
Try the following :
http://yumfood.org/recipes/ganggaree-vg.鈥?/a>
http://vegetarian.information.in.th/thai鈥?/a>How do I make Thai yellow curry soup? Any advice?
I don't have any specific Thai Recipes, but I did a search on Barnes and Noble .com and found a bunch of listings for some good That cookbooks that have great step-by-step pictures to help get you started:
http://books.barnesandnoble.com/search/r鈥?/a>
My favorite is "Simply Thai Cooking" by Wandee Young, Byron Ayanoglu
I'm eating Fried Rice with peanut butter mixed in for my breakfast right now. It's quite simple. I saute chopped onion, carrot, green cabbage, and zucchini in oil until the onions are see-through, I add 1 egg and scramble it in the pan, I add 1tbsp of soy sauce and 1 tbsp of honey and stir it in, I add the cooked rice and stir it in, then I add the 1/4 cup peanut butter last. Not specifically Thai but a good use for the last of the bag of carrots, a bit of onion and the last egg.
Take note that most Thai recipes make use of or involve herbs found easily in the tropical jungles of Thailand - another good bit of homework for you would be to visit your local Asian market for sources of fresh Thai lemongrass, basil, and cilantro. Thai recipes also use rice and Chinese noodles equally, and a good Asian market will have good prices on Chinese noodles, rice noodles, and good pearl rice. You can also find good miso, bean curd, and curry sauces ready to go.
Enjoy!
Does anyone have a good recipe for Pad Thai?
My boyfriend and I love Pad Thai, but we go out too much, so I'd like to learn how to make it at home. There are recipes all over the net, but that's not what I'm looking for. I'm hoping someone will give me a recipe that they've actually used and recommend.
Thanks!Does anyone have a good recipe for Pad Thai?
PHAD THAI
1 pkg. med. rice noodles
Vegetable oil
3 eggs, beaten
2 c. fresh bean sprouts
1 bunch scallions, cut sm.
1 clove garlic, crushed or cut sm.
1/2 tsp. fish sauce (Squid Brand)
1/2-1 c. chopped dry roasted peanuts
Parsley or cilantro
Cooked shrimp (optional)
Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside.
Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir. Remove from pan and cut in thin strips. Set aside.
Saute garlic, scallions and bean sprouts in a little vegetable oil. Add fish and oyster sauces and mix well. Add drained noodles and mix again. Add strips of egg and mix.
Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked shrimp.
Serves 5.
--------------------------------------鈥?br>
PHAD THAI
1/2 lb. dried rice noodles, 1/8" wide
Warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. %26amp; 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. %26amp; 2 tbsp. white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili
3/4 c. ground roasted peanuts (peanuts finely chopped)
Lime wedges
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.
I love PAD THAI too much ,I learn "How to make PAD THAI" from this blog it including VDO also please review %26gt;%26gt;%26gt; http://thailand-togo.blogspot.com/2009/08/thai-fried-noodles.html
Mmm... Pad Thai! Sounds really good right now. Unfortunately, I have no idea how to make it, but thanks for asking the question.. have to go find a Thai restaurant now... LOL!
Have you tried 'A taste of Thai" products you can go to their website atasteofthai.com, they have tons of receiped easy to make, and you can buy their products in the grocery stores, I especially love the peanut sauce baked chicken, give it a try.Does anyone have a good recipe for Pad Thai?
From Wikipedia, the free encyclopedia...it is great for this kind of stuff too believe it or not...I put a link at the bottom with a recipe that has step by step directions..also the food network show "Good Eats" just had an entire show devoted to Pad Thai, in fact, it is airing again on the 24th at 7pm eastern (I love that guy!) ..he used a wok on a stand in a bar-b-que grill outside to make his...
Pad Thai (or Phad Thai, Thai 喔溹副喔斷箘喔椸涪, "Thai style frying") is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and cilantro (coriander). It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower.
There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.
This dish was introduced and made popular as a national dish by Luang Phibunsongkhram when he was Prime Minister during World War II, partly as part of his nationalism campaign. It was also part of a campaign to reduce rice consumption in Thailand at that time while the government faced a major budget crisis.
Outside of Thailand, Pad Thai is one of the most well known Thai dishes, and is very popular in Thai restaurants.
http://www.thaitable.com/thai/recipes/pa鈥?/a>
first, go to ur nearest oriental market %26amp; get yaself a good pack of "dry" rice stick noodles (thin). soak the noodles for 15 min, chill them/follow instructions on packet just like how u cook u spaghetti.
but for pad thai, u wanna rinse, drain %26amp; chill first. otherwise u'll get a very soggy starchy sticky pad thai.
not nice ! since u're at the market. grab a bag of this delicious cooked cured 5-spiced tofu (found in the refrigerator section - a 5-spiced, soy marinated cooked tofu). totally optional of coz. grab a bottle of fish sauce, soy sauce, some crushed red pepper flakes, ground peanuts, 1 lime, bean sprouts, thai chilis (optional) %26amp; couple bottles of thai teas..hehe.
1) on the pan, heat up some oil, stir fry some chopped garlic, sliced scallions for 30 sec., mix in some diced/shreds of chk/whatever meats u like, stir fry for 2
min., or until brown. mix in ur noodles, toss the pan handle a bit for a min, dash in some fish sauce, tofu strips, bean sprouts, con't tossing until u can smell all flavors coming together. remove heat.
2) sprinkle some ground peanuts, crush red chili peppers, and chopped up some thai chilis (a real kicker - they call it bird's eye chilis, very tiny red %26amp; green chilis-v/v/v/ spicy..even i can't handle it. u might wanna leave this one out). squeeze a lil' lime juice b4 serving. instead of tossing in bean sprouts when stir frying, u could also toss it on top when the noodles r ready. personal preferance. i like mine in b4, coz sometimes the bean sprouts have a very raw weird taste to it.
3) enjoy ! %26amp; have some thai teas too :)
note : a pack of 7oz. dry rice noodles is good enough for 4 servings.
Thanks!Does anyone have a good recipe for Pad Thai?
PHAD THAI
1 pkg. med. rice noodles
Vegetable oil
3 eggs, beaten
2 c. fresh bean sprouts
1 bunch scallions, cut sm.
1 clove garlic, crushed or cut sm.
1/2 tsp. fish sauce (Squid Brand)
1/2-1 c. chopped dry roasted peanuts
Parsley or cilantro
Cooked shrimp (optional)
Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside.
Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir. Remove from pan and cut in thin strips. Set aside.
Saute garlic, scallions and bean sprouts in a little vegetable oil. Add fish and oyster sauces and mix well. Add drained noodles and mix again. Add strips of egg and mix.
Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked shrimp.
Serves 5.
--------------------------------------鈥?br>
PHAD THAI
1/2 lb. dried rice noodles, 1/8" wide
Warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. %26amp; 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. %26amp; 2 tbsp. white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili
3/4 c. ground roasted peanuts (peanuts finely chopped)
Lime wedges
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.
I love PAD THAI too much ,I learn "How to make PAD THAI" from this blog it including VDO also please review %26gt;%26gt;%26gt; http://thailand-togo.blogspot.com/2009/08/thai-fried-noodles.html
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Does anyone have a good recipe for Pad Thai?Mmm... Pad Thai! Sounds really good right now. Unfortunately, I have no idea how to make it, but thanks for asking the question.. have to go find a Thai restaurant now... LOL!
Have you tried 'A taste of Thai" products you can go to their website atasteofthai.com, they have tons of receiped easy to make, and you can buy their products in the grocery stores, I especially love the peanut sauce baked chicken, give it a try.Does anyone have a good recipe for Pad Thai?
From Wikipedia, the free encyclopedia...it is great for this kind of stuff too believe it or not...I put a link at the bottom with a recipe that has step by step directions..also the food network show "Good Eats" just had an entire show devoted to Pad Thai, in fact, it is airing again on the 24th at 7pm eastern (I love that guy!) ..he used a wok on a stand in a bar-b-que grill outside to make his...
Pad Thai (or Phad Thai, Thai 喔溹副喔斷箘喔椸涪, "Thai style frying") is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and cilantro (coriander). It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower.
There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.
This dish was introduced and made popular as a national dish by Luang Phibunsongkhram when he was Prime Minister during World War II, partly as part of his nationalism campaign. It was also part of a campaign to reduce rice consumption in Thailand at that time while the government faced a major budget crisis.
Outside of Thailand, Pad Thai is one of the most well known Thai dishes, and is very popular in Thai restaurants.
http://www.thaitable.com/thai/recipes/pa鈥?/a>
first, go to ur nearest oriental market %26amp; get yaself a good pack of "dry" rice stick noodles (thin). soak the noodles for 15 min, chill them/follow instructions on packet just like how u cook u spaghetti.
but for pad thai, u wanna rinse, drain %26amp; chill first. otherwise u'll get a very soggy starchy sticky pad thai.
not nice ! since u're at the market. grab a bag of this delicious cooked cured 5-spiced tofu (found in the refrigerator section - a 5-spiced, soy marinated cooked tofu). totally optional of coz. grab a bottle of fish sauce, soy sauce, some crushed red pepper flakes, ground peanuts, 1 lime, bean sprouts, thai chilis (optional) %26amp; couple bottles of thai teas..hehe.
1) on the pan, heat up some oil, stir fry some chopped garlic, sliced scallions for 30 sec., mix in some diced/shreds of chk/whatever meats u like, stir fry for 2
min., or until brown. mix in ur noodles, toss the pan handle a bit for a min, dash in some fish sauce, tofu strips, bean sprouts, con't tossing until u can smell all flavors coming together. remove heat.
2) sprinkle some ground peanuts, crush red chili peppers, and chopped up some thai chilis (a real kicker - they call it bird's eye chilis, very tiny red %26amp; green chilis-v/v/v/ spicy..even i can't handle it. u might wanna leave this one out). squeeze a lil' lime juice b4 serving. instead of tossing in bean sprouts when stir frying, u could also toss it on top when the noodles r ready. personal preferance. i like mine in b4, coz sometimes the bean sprouts have a very raw weird taste to it.
3) enjoy ! %26amp; have some thai teas too :)
note : a pack of 7oz. dry rice noodles is good enough for 4 servings.
How to make my own 'thai sauce'?
i bought a thai recipe book, most of the recipes require thai sauce as an ingredient. i've searched in many major hypermarkets (in kl, malaysia) but i couldn't find it. pls note, it's not thai chilli sauce or thai tomyam sauce, etc.. it's just 'thai sauce'. anyone knows how to make it at home?How to make my own 'thai sauce'?
AUTHENTIC THAI'S PEANUT SAUCE
4 teaspoons corn oil,
1/2 cup minced red onion,
2 tablespoons minced garlic,
1/2 teaspoon hot chili pepper
2 tablespoons sugar
2 tablespoons vinegar,
1/3 cup peanut butter,
1 cup of water
In a blender, combine corn oil, onion, garlic and hot chili pepper; blend for 1 minute
Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Add peanut butter and mix well over low heat.
Add water and let it simmer for 10 minutes or until thickened.
Stir in vinegar and sugar; continue to simmer for another 1-2 minutes. Taste and add more vinegar and sugar if the mixture does not have the sour and sweet taste.
Place sauce in a shallow plate for satay dipping or pour over fresh salad.How to make my own 'thai sauce'?
I have no idea what "thai sauce" the book mentions. It is likely to be fish sauce because most thai foods contain fish sauce. You can find it in many supermarkets.battlefield bad company
AUTHENTIC THAI'S PEANUT SAUCE
4 teaspoons corn oil,
1/2 cup minced red onion,
2 tablespoons minced garlic,
1/2 teaspoon hot chili pepper
2 tablespoons sugar
2 tablespoons vinegar,
1/3 cup peanut butter,
1 cup of water
In a blender, combine corn oil, onion, garlic and hot chili pepper; blend for 1 minute
Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Add peanut butter and mix well over low heat.
Add water and let it simmer for 10 minutes or until thickened.
Stir in vinegar and sugar; continue to simmer for another 1-2 minutes. Taste and add more vinegar and sugar if the mixture does not have the sour and sweet taste.
Place sauce in a shallow plate for satay dipping or pour over fresh salad.How to make my own 'thai sauce'?
I have no idea what "thai sauce" the book mentions. It is likely to be fish sauce because most thai foods contain fish sauce. You can find it in many supermarkets.
Does any body have a good recipe for Thai Green Curry?
My fiance loves Thai Green Curry and I have never made it before. I've had a little look at recipes but they all contain coconut milk which I can't use. I can't use anything containing fish, nuts, coconuts, olives (including olive oil) or eggs.Does any body have a good recipe for Thai Green Curry?
Have not tried this one since a Thai Green curry without coconut is like beans on toast without bean but give it a try:
http://www.tesco.com/recipes/product.asp鈥?/a>
http://www.guardian.co.uk/lifeandstyle/2鈥?/a>
as to the green curry mixture, the best:Green Curry Paste - MAE PLOY
Have not tried this one since a Thai Green curry without coconut is like beans on toast without bean but give it a try:
http://www.tesco.com/recipes/product.asp鈥?/a>
http://www.guardian.co.uk/lifeandstyle/2鈥?/a>
as to the green curry mixture, the best:Green Curry Paste - MAE PLOY
Healthy, easy thai recipes?
So, I'm looking to eat healthier, but I'm having a bit of trouble with it, I love food, so I thought I'd attempt some different styles of cooking, I went to a thai restaurant and it was wonderful.
Anywho, any ideas for a vegetarian? thanks!Healthy, easy thai recipes?
These are just a sample of the recipes that are included in these site to show you what's out there.
http://thaifood.about.com/od/vegetariant鈥?/a>
http://thaifood.about.com/od/vegetariant鈥?/a>
http://www.foodnetwork.com/recipes/tyler鈥?/a>
http://www.thaifoodplus.com/Thai/Recipes鈥?/a>
http://www.healthy-eating-made-easy.com/鈥?/a>
http://vegweb.com/index.php?topic=19844.鈥?/a> (200 grams equals 1 cup)
If you need to do any conversions, go to http://www.gourmetsleuth.com/conversions鈥?/a>
I've added a few non-vegetarian recipes just in case you want to try something different. I have used vegweb.com before.Healthy, easy thai recipes?
Yummy! Thai is my favorite. A simple vegetarian recipe I enjoy goes like this:
Chop into bite-sized pieces any/all of the following:
Onion
Carrot
Zucchini
Red and Green Bell Pepper
Celery
Saute your veggies in olive oil until they start to get tender, but not soft. Add salt and pepper, finely chopped red chile pepper and fresh garlic. Cook over medium for about 2 more minutes, then add Curry powder, to taste (I like the yellow and buy "Hot Madras" by McCormick at my local grocery.
Once all of that has come together pour in a can of coconut milk and heat through....... Don't forget to top it with fresh Cilantro and serve along side a nice jasmine rice. Hope you'll give it a try!Healthy, easy thai recipes?
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound chicken breast halves, cut into bite-sized pieces - use tofu
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lemon.
--------
Stir-Fried Thai Noodles
One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.
Ingredients:
8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts
Garnish:
1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges
How to cook:
1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve
THAI SOUP - KAEN RON
4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt. Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp. anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 tbsp. chopped fresh coriander or parsley
The original version of this recipe calls for a fish sauce called Nam Pla. You may be able to obtain this in gourmet specialty shops or by mail order. In this recipe we've substituted anchovy paste and soy sauce, which works well.
Soak the dried mushrooms in water for about 20 minutes prior to cooking. Cut up the chicken and and the pork tenderloin into 1/2 inch cubes. Add the meat to your chicken stock in a soup pot. Bring to a simmer. Thinly slice the soaked mushrooms. Add the mushrooms and water to the soup along with the onions, garlic, anchovy paste, and soy sauce.
Simmer gently until the meat becomes tender approximately 20 minutes - do not allow to boil. At this point, add the raw shrimp, soy bean threads, and cucumber. Continue to simmer until the shrimp are cooked (they will no longer appear translucent).
Stir in the beaten eggs, one after another. When the eggs have coagulated, pour the soup into a serving bowl or soup tureen and serve with steamed rice as a side dish. Garnish with freshly chopped parsley or cilantro.
OR
THAI CHICKEN AND COCONUT MILK SOUP
(TOM KA GAI)
1 12-ounce can coconut milk, such as chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the diagonal
3-4 slices of galanga (fresh ginger may be substituted)
hot chile peppers to taste -- preferably thai birds, with serranos an acceptable substitute cut into thin circles
cilantro for garnish
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.
OR
THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce.
OR
PAD THAI
1/2 lb. dried rice noodles, 1/8" wide
warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. and 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. and 2 tablespoon white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili (skip it if you have kids with mild palates)
3/4 c. ground roasted peanuts (peanuts finely chopped)
lime wedges
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer).
Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside.
Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges
JM
Anywho, any ideas for a vegetarian? thanks!Healthy, easy thai recipes?
These are just a sample of the recipes that are included in these site to show you what's out there.
http://thaifood.about.com/od/vegetariant鈥?/a>
http://thaifood.about.com/od/vegetariant鈥?/a>
http://www.foodnetwork.com/recipes/tyler鈥?/a>
http://www.thaifoodplus.com/Thai/Recipes鈥?/a>
http://www.healthy-eating-made-easy.com/鈥?/a>
http://vegweb.com/index.php?topic=19844.鈥?/a> (200 grams equals 1 cup)
If you need to do any conversions, go to http://www.gourmetsleuth.com/conversions鈥?/a>
I've added a few non-vegetarian recipes just in case you want to try something different. I have used vegweb.com before.Healthy, easy thai recipes?
Yummy! Thai is my favorite. A simple vegetarian recipe I enjoy goes like this:
Chop into bite-sized pieces any/all of the following:
Onion
Carrot
Zucchini
Red and Green Bell Pepper
Celery
Saute your veggies in olive oil until they start to get tender, but not soft. Add salt and pepper, finely chopped red chile pepper and fresh garlic. Cook over medium for about 2 more minutes, then add Curry powder, to taste (I like the yellow and buy "Hot Madras" by McCormick at my local grocery.
Once all of that has come together pour in a can of coconut milk and heat through....... Don't forget to top it with fresh Cilantro and serve along side a nice jasmine rice. Hope you'll give it a try!Healthy, easy thai recipes?
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound chicken breast halves, cut into bite-sized pieces - use tofu
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lemon.
--------
Stir-Fried Thai Noodles
One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.
Ingredients:
8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts
Garnish:
1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges
How to cook:
1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve
THAI SOUP - KAEN RON
4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt. Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp. anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 tbsp. chopped fresh coriander or parsley
The original version of this recipe calls for a fish sauce called Nam Pla. You may be able to obtain this in gourmet specialty shops or by mail order. In this recipe we've substituted anchovy paste and soy sauce, which works well.
Soak the dried mushrooms in water for about 20 minutes prior to cooking. Cut up the chicken and and the pork tenderloin into 1/2 inch cubes. Add the meat to your chicken stock in a soup pot. Bring to a simmer. Thinly slice the soaked mushrooms. Add the mushrooms and water to the soup along with the onions, garlic, anchovy paste, and soy sauce.
Simmer gently until the meat becomes tender approximately 20 minutes - do not allow to boil. At this point, add the raw shrimp, soy bean threads, and cucumber. Continue to simmer until the shrimp are cooked (they will no longer appear translucent).
Stir in the beaten eggs, one after another. When the eggs have coagulated, pour the soup into a serving bowl or soup tureen and serve with steamed rice as a side dish. Garnish with freshly chopped parsley or cilantro.
OR
THAI CHICKEN AND COCONUT MILK SOUP
(TOM KA GAI)
1 12-ounce can coconut milk, such as chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the diagonal
3-4 slices of galanga (fresh ginger may be substituted)
hot chile peppers to taste -- preferably thai birds, with serranos an acceptable substitute cut into thin circles
cilantro for garnish
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.
OR
THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce.
OR
PAD THAI
1/2 lb. dried rice noodles, 1/8" wide
warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. and 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. and 2 tablespoon white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili (skip it if you have kids with mild palates)
3/4 c. ground roasted peanuts (peanuts finely chopped)
lime wedges
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer).
Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside.
Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges
JM
Thai Chicken Penang Curry - Any tasty recipes?
Love this dish but cannot seem to make it the same as they do at the restaurants :-(, help? please?Thai Chicken Penang Curry - Any tasty recipes?
1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded
Method
Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.
Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.
Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.
Nam pla prik
Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.Thai Chicken Penang Curry - Any tasty recipes?
Penang Curry can be made with either beef or chicken, according to your preference. Named after a state in northern Malaysia, this special curry dish carries with it flavors and aromas of distant places (you'll find references to Malaysia as well as India and Burma). With its homemade combination of spices and fresh herbs, my Penang curry is super healthy, and the red vegetables such as tomatoes and red bell (or sweet) peppers add extra vitamins, flavor, and texture to this wonderful dish.
INGREDIENTS:
1 small chicken, or 1/2 medium-large chicken cut up into pieces (or the equivalent of beef)
3 tomatoes, sliced
1-2 red bell or sweet peppers, sliced
CURRY SAUCE:
4 Tbsp. tomato paste
1 small onion, quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1 red chilli, de-seeded - or more if you want it extra spicy (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime
optional: 1 extra can coconut milk
GARNISH:
approximately 1 cup fresh basil leaves, left whole or roughly chopped if the leaves are large
PREPARATION:
To make the curry sauce, place all sauce ingredients in a food processor. Process well. Add up to one additional can of coconut milk if you'd like more sauce, or if the curry is too spicy.
Pour sauce into a cassarole dish and add the chicken pieces (or beef). Mix well.
Cover and bake at 375 degrees for 45 minutes.
Remove from oven and add the tomatoes and red or sweet pepper. Mix well, then return to the oven to bake for another 15 minutes.
Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.
Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice (white or brown).Thai Chicken Penang Curry - Any tasty recipes?
Chicken Panang Curry
Makes 2 servings
Ingredients
12 oz. Sliced Chicken Breast
1 package Coconut Milk Concentrate
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar
2 oz. Fish Sauce
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste
1/2 teaspoon ground Red Chili (add to taste only)!
Technique
Start heating a heavy-bottomed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded
Method
Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.
Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.
Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.
Nam pla prik
Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.Thai Chicken Penang Curry - Any tasty recipes?
Penang Curry can be made with either beef or chicken, according to your preference. Named after a state in northern Malaysia, this special curry dish carries with it flavors and aromas of distant places (you'll find references to Malaysia as well as India and Burma). With its homemade combination of spices and fresh herbs, my Penang curry is super healthy, and the red vegetables such as tomatoes and red bell (or sweet) peppers add extra vitamins, flavor, and texture to this wonderful dish.
INGREDIENTS:
1 small chicken, or 1/2 medium-large chicken cut up into pieces (or the equivalent of beef)
3 tomatoes, sliced
1-2 red bell or sweet peppers, sliced
CURRY SAUCE:
4 Tbsp. tomato paste
1 small onion, quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1 red chilli, de-seeded - or more if you want it extra spicy (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime
optional: 1 extra can coconut milk
GARNISH:
approximately 1 cup fresh basil leaves, left whole or roughly chopped if the leaves are large
PREPARATION:
To make the curry sauce, place all sauce ingredients in a food processor. Process well. Add up to one additional can of coconut milk if you'd like more sauce, or if the curry is too spicy.
Pour sauce into a cassarole dish and add the chicken pieces (or beef). Mix well.
Cover and bake at 375 degrees for 45 minutes.
Remove from oven and add the tomatoes and red or sweet pepper. Mix well, then return to the oven to bake for another 15 minutes.
Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.
Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice (white or brown).Thai Chicken Penang Curry - Any tasty recipes?
Chicken Panang Curry
Makes 2 servings
Ingredients
12 oz. Sliced Chicken Breast
1 package Coconut Milk Concentrate
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar
2 oz. Fish Sauce
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste
1/2 teaspoon ground Red Chili (add to taste only)!
Technique
Start heating a heavy-bottomed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
What recipes can I make with thai sweet chili sauce?
LOTS! Here are a few %26amp; check the link below.
Lemongrass Chicken:
Ingredients:
1 tbsp vegetable oil
3 cloves garlic, crushed
3 lemon grass hearts, minced
1/4 cup Thai Sweet Red Chili Sauce
1 Tbsp Fish Sauce
1 medium onion, chopped
1 lb ( 454 g ) skinless boneless chicken breasts, cut into strips
2 scallions, chopped
METHOD:
In large fry pan, heat oil over medium heat.
Add garlic, lemon grass hearts, Thai Sweet Red Chili Sauce, Fish Sauce and onion. Saut茅 for 3 minutes to make a glaze.
Add chicken and scallions. Cook until chicken is done, about 10 minutes
**************************************鈥?br>
Sweet and Sour Eggplant over Rice Noodles
Ingredients:
1/3 box Rice Noodles, any width
1 eggplant, diced into 1 %26amp; 1/2" cubes
1 tablespoon salt
3 tablespoons olive oil
1 red bell pepper, julienned
1 medium onion, diced
6 cloves garlic, chopped
5 plum tomatoes, quartered lengthwise
3 Tbsp Garlic Chili Pepper Sauce
5 Tbsp Sweet Red Chili Sauce
1 tablespoon chopped fresh ginger
1/2 cup fresh basil, chopped
juice from one lime
Directions:
Soak Rice Noodles according to package for saut茅.
Place eggplant in strainer. Sprinkle eggplant evenly with salt. Let sit 20-30 minutes (to remove bitter juice).
Once eggplant has sat for appropriate time, press excess brown juice from eggplant.
In saut茅 pan, heat olive oil over medium high heat.
Stir fry eggplant until slightly brown, about 2 minutes.
Add red bell pepper, onion and garlic. Cook until they begin to soften, about 2-3 minutes.
Add drained Rice Noodles, plum tomatoes, Garlic Chili Pepper Sauce, Sweet Red Chili Sauce, ginger and basil. Cook until tomatoes begin to soften but are not mushy, about 3 minutes. (If noodles begin to stick, add water as needed. Up to 1/2 cup (120ml) of water may be added.)
Stir in lime juice just before serving. Serve hot.What recipes can I make with thai sweet chili sauce?
i use it for a dipping sauce with egg rolls, potstickers, thai spring rolls, fried prawns, and many others.What recipes can I make with thai sweet chili sauce?
ohh, my mum made these really good shrimp kebabs. just marinate shrimp and mango chunks in a mixture of thai sweet chili sauce and chopped parsely, for about an hour. thread them onto pre-soaked skewers and gril. it's delicious!
Lemongrass Chicken:
Ingredients:
1 tbsp vegetable oil
3 cloves garlic, crushed
3 lemon grass hearts, minced
1/4 cup Thai Sweet Red Chili Sauce
1 Tbsp Fish Sauce
1 medium onion, chopped
1 lb ( 454 g ) skinless boneless chicken breasts, cut into strips
2 scallions, chopped
METHOD:
In large fry pan, heat oil over medium heat.
Add garlic, lemon grass hearts, Thai Sweet Red Chili Sauce, Fish Sauce and onion. Saut茅 for 3 minutes to make a glaze.
Add chicken and scallions. Cook until chicken is done, about 10 minutes
**************************************鈥?br>
Sweet and Sour Eggplant over Rice Noodles
Ingredients:
1/3 box Rice Noodles, any width
1 eggplant, diced into 1 %26amp; 1/2" cubes
1 tablespoon salt
3 tablespoons olive oil
1 red bell pepper, julienned
1 medium onion, diced
6 cloves garlic, chopped
5 plum tomatoes, quartered lengthwise
3 Tbsp Garlic Chili Pepper Sauce
5 Tbsp Sweet Red Chili Sauce
1 tablespoon chopped fresh ginger
1/2 cup fresh basil, chopped
juice from one lime
Directions:
Soak Rice Noodles according to package for saut茅.
Place eggplant in strainer. Sprinkle eggplant evenly with salt. Let sit 20-30 minutes (to remove bitter juice).
Once eggplant has sat for appropriate time, press excess brown juice from eggplant.
In saut茅 pan, heat olive oil over medium high heat.
Stir fry eggplant until slightly brown, about 2 minutes.
Add red bell pepper, onion and garlic. Cook until they begin to soften, about 2-3 minutes.
Add drained Rice Noodles, plum tomatoes, Garlic Chili Pepper Sauce, Sweet Red Chili Sauce, ginger and basil. Cook until tomatoes begin to soften but are not mushy, about 3 minutes. (If noodles begin to stick, add water as needed. Up to 1/2 cup (120ml) of water may be added.)
Stir in lime juice just before serving. Serve hot.What recipes can I make with thai sweet chili sauce?
i use it for a dipping sauce with egg rolls, potstickers, thai spring rolls, fried prawns, and many others.What recipes can I make with thai sweet chili sauce?
ohh, my mum made these really good shrimp kebabs. just marinate shrimp and mango chunks in a mixture of thai sweet chili sauce and chopped parsely, for about an hour. thread them onto pre-soaked skewers and gril. it's delicious!
I have been trying to find a good recipe for (Thai style) massaman curry with chicken or vegetables.?
My favorite Thai place has this amazing massaman chicken curry dish with potatoes, onions, pea pods, and chicken that is to die for. It is really the sauce that makes it so wonderful, any ideas how to make it? I looked up some recipes and tried a few of them but it is no where close.I have been trying to find a good recipe for (Thai style) massaman curry with chicken or vegetables.?
Believe it or not even restaurants use pre-made curry paste for most of their curries including massaman.
The brand you see in most Asian markets is this one sold at amazon.
http://www.amazon.com/Masaman-Curry-Past鈥?/a>
Though you should definitely try a homemade recipe as well to see which you like more. I hope this helps.
Also if you like Tom Kha Gai soup at Thai places here is a really easy recipe with video to try:
http://pleaseorderbynumber.blogspot.com/鈥?/a>I have been trying to find a good recipe for (Thai style) massaman curry with chicken or vegetables.?
- 5 pounds whole roasting chicken
- 3/4 cup salt, preferably without additives, such as canning or Kosher (optional)
- 1 lemon
- 1 lime
- 3 tablespoons butter
Container: grill, large pan or bowl for braining
Prep Time: 20 minutes
Cook Time: 2 hour
Believe it or not even restaurants use pre-made curry paste for most of their curries including massaman.
The brand you see in most Asian markets is this one sold at amazon.
http://www.amazon.com/Masaman-Curry-Past鈥?/a>
Though you should definitely try a homemade recipe as well to see which you like more. I hope this helps.
Also if you like Tom Kha Gai soup at Thai places here is a really easy recipe with video to try:
http://pleaseorderbynumber.blogspot.com/鈥?/a>I have been trying to find a good recipe for (Thai style) massaman curry with chicken or vegetables.?
- 5 pounds whole roasting chicken
- 3/4 cup salt, preferably without additives, such as canning or Kosher (optional)
- 1 lemon
- 1 lime
- 3 tablespoons butter
Container: grill, large pan or bowl for braining
Prep Time: 20 minutes
Cook Time: 2 hour
Does anyone know how to cook the Thai dish "garlic and black pepper chicken"? There are no recipes online.?
I just can't tell what's in the sauce when I go to the Thai restaurants. One waitress told me it had sixteen ingredients but it is just a thin brown sauce. Maybe that's true, although it seems extensive. Does anyone know much about Thai cooking to guide me?Does anyone know how to cook the Thai dish "garlic and black pepper chicken"? There are no recipes online.?
Thai Garlic and Pepper Chicken
Ingredients
1 chicken breast, sliced thin bite-size pieces (3/4 cup)
1/4 cup garlic cloves, smashed
3/4 teaspoon palm sugar (or white sugar)
3/4 teaspoon white pepper powder or black pepper powder (or mix 'em!)
1 3/4 teaspoons fish sauce
1-2 tablespoons vegetable oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon coriander
Rinse and cut the chicken into bite-sized pieces. Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn't burn. When (very) lightly browned, add the chicken (or meat). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well. Mix well and serve on rice or in a plate. Garnish with cilantro.Does anyone know how to cook the Thai dish "garlic and black pepper chicken"? There are no recipes online.?
http://www.realthairecipes.com/recipes/g鈥?/a>
I found that I actually made it on Saturday it was really good.
Thai Garlic and Pepper Chicken
Ingredients
1 chicken breast, sliced thin bite-size pieces (3/4 cup)
1/4 cup garlic cloves, smashed
3/4 teaspoon palm sugar (or white sugar)
3/4 teaspoon white pepper powder or black pepper powder (or mix 'em!)
1 3/4 teaspoons fish sauce
1-2 tablespoons vegetable oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon coriander
Rinse and cut the chicken into bite-sized pieces. Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn't burn. When (very) lightly browned, add the chicken (or meat). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well. Mix well and serve on rice or in a plate. Garnish with cilantro.Does anyone know how to cook the Thai dish "garlic and black pepper chicken"? There are no recipes online.?
http://www.realthairecipes.com/recipes/g鈥?/a>
I found that I actually made it on Saturday it was really good.
Thai Soup Recipes ASAP!!!!!!?
I am going to a Thai dinner party tonight and I am required to make a homemade Thai soup. Please if you have any recipes that taste good and have NO MEAT and NO CHICKEN i would really appreciate it.
Thank You.Thai Soup Recipes ASAP!!!!!!?
check here http://thaiyummyrecipes.blogspot.com/Thai Soup Recipes ASAP!!!!!!?
Tom Yum Soup
Aside from being one of the most popular soup in Thailand, Tom Yum Soup has many health benefits, due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, as it appears to have immune-boosting power as a natural remedy for cold and flu viruses. In my version of the soup, I've included coconut milk (officially "Tom Khaa") which I find adds both richness and flavor while still keeping the soup super healthy. ENJOY!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4 or more)
1 stalk lemongrass (for instructions on how to prepare lemongrass, see link below)
3 kaffir lime leaves (available fresh or frozen at Asian food stores)
12 medium or large raw shrimp, shelled
2 Tbsp. fish sauce
1-2 small red (or substitute green) chillies (depending on desired spiciness), finely sliced
3 cloves garlic, minced
a handful of cherry tomatoes
a handful of fresh shiitake mushrooms, sliced thinly
1 green and/or red bell pepper, sliced
1 can coconut milk
1/3 cup fresh coriander, roughly chopped
optional: additional Thai red chillies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
optional: wedges of lime for serving (key limes or regular limes)
Preparation:
For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.1
Pour stock into a deep cooking pot and turn heat to medium-high.
Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
Add garlic, chilli, and lime leaves to broth. Continue cooking for another 5 minutes.
Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell pepper, and cherry tomatoes. Cook for 5-8 minutes, or until noodles are done.
Turn down the heat to low and add the coconut milk and fish sauce. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.
Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!Thai Soup Recipes ASAP!!!!!!?
HOT %26amp; SOUR SHRIMP SOUP (THAI)
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Medium shrimp
2 Sticks fresh lemongrass -- OR
2 tb -Dried lemongrass
4 Kaffir lime leaves
- (fresh or dried) -OR-
1 tb -Finely grated lemon zest
1 1/2 qt Chicken stock
1 tb Fish sauce or salt to taste
3 tb Fresh lime juice or to taste
1 t Thai chili paste
-(nam prik pow) OR see NOTE
15 oz Canned straw mushrooms -- -OR-
12 md -Fresh mushrooms
3 Fresh hot green chilies
3 tb Cilantro
NOTE: The following mixture may be substituted for 1
teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp
sugar and 1/2 tsp oil
Wash, peel, de-vein shrimp. Save shells. Wash shrimp
again, drain, pat dry, cover and refrigerate. If
using fresh lemongrass, cut each stick into three 2
inch pieces--starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and
shrimp shells. Bring to boil. Lower heat and simmer
gently for 20 minutes. Strain stock, then add fish
sauce, lime juice, and chili paste. Adjust fish sauce
and lime juice to taste. *Add more chili paste for
more heat.
Drain straw mushrooms and add to stock. (If using
fresh mushrooms, quarter them and drop in lightly
salted boiling water. Boil 1 minute. Drain and add to
stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the
refrigerator.**
Prepare garnish shortly before serving. Cut green
chilies into fine rounds. Wash and dry cilantro.
Just before serving, heat the soup, when it begins to
boil, drop in peeled shrimp. Cook on medium heat for
2 minutes or just until shrimp turn opaque. Garnish
with chilies and cilantro leaves. Serve hot.
00000000000000000000000000000000000000鈥?
Title: THAI CARROT SOUP
Categories: Oriental, Soups, Low-cal
Yield: 6 servings
1 tb Oil
Spanish onion *
2 x Garlic cloves, large, minced
Ginger root cube (1"),mince
1 3/4 lb Carrots **
4 c Chicken stock or broth ***
1/4 c Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste
* medium sized, thinly sliced
** trimmed, scrubbed, and thinly sliced
*** skimmed of fat
Heat oil in 3-quart saucepan over medium-high heat.
Add onion, garlic, ginger, and carrots. Cook,
stirring frequently, until hot and fragrant -- about 4
minutes. Add 3 cups stock. Simmer, covered, until
carrots are tender -- about 25 minutes.
Drain liquid from solids. Reserve liquid. Puree
solids with cilantro in blender or processor until
smooth. Add as much liquid as container can hold.
Puree untel even smoother. Transfer to 3-quart bowl.
Add remaining liquid, if any, and remaining 1 cup of
stock. Season to taste with salt and crushed red
pepper. Serve chilled or hot. NOTE: can be made 2
days ahead and refrigerated, or frozen up to 3 months.
Adjust seasonings to taste before serving.
0000000000000000000000000000000000000000鈥?br>
THAI MUSSEL SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c White wine
2 tb Lemon juice
1 sm Onion,chop
1 Bay leaf
2 tb Garlic,chop
8 Cilantro sprigs
2 lb Mussels,med,clean
4 oz Rice noodles/vermicelli
2 tb Oil
2 sm Serrano chilies,crush lightl
1 tb Lime zest,grate
1 tb Garlic,chop
1 tb Gingerroot,mince
2 c Bok choy,chop
8 Scallion,slice thin,seperate
2 c Clam juice
1 c Water
2 tb Lime juice
2 tb Fish sauce
1 tb Soy sauce
1 t Sugar
2 tb Cilantro,chop
In large pot w/lid, combine wine, lemon juice,
onion, celery, bay leaf, garlic %26amp; cilantro sprigs.
Boil, add mussels, cover %26amp; steam til they open,
3-4min. (Don't overcook; they get a second cooking
late) Remove mussels w/slotted spoon %26amp; cool. Strain
liquid through strainer lined w/several layers of
cheesecloth. should be 3cups.
Break up noodles, cover w/hot water %26amp; soak, 10-15min.
In heavy pot, heat oil. Add crushed chilies, zest,
remaining garlic %26amp; ginger. Saute til tender, 1-2min;
don't let ingredients brown. Add bok chou %26amp; white
parts of scallion %26amp; cook another 3-4min, stir
occasionally. Add clam juice, water, lime juice, fish
sauce, soy sauce, sugar %26amp; strained mussel broth. Bring
to simmer. While heating, remove mussels from shells ( reserve anu juice, strain %26amp; add liquid to soup; add mussels.
Simmer another 2-3min, garnish w/cilantro %26amp; scallion greens.
00000000000000000000000000000000000000鈥?/div>
http://thaifood.about.com/od/thaisnacks/鈥?/a>
i think most thai soup require something like chicken or seafood for it taste at least thai-ish...
hehe... i hope this helps
Thank You.Thai Soup Recipes ASAP!!!!!!?
check here http://thaiyummyrecipes.blogspot.com/Thai Soup Recipes ASAP!!!!!!?
Tom Yum Soup
Aside from being one of the most popular soup in Thailand, Tom Yum Soup has many health benefits, due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, as it appears to have immune-boosting power as a natural remedy for cold and flu viruses. In my version of the soup, I've included coconut milk (officially "Tom Khaa") which I find adds both richness and flavor while still keeping the soup super healthy. ENJOY!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4 or more)
1 stalk lemongrass (for instructions on how to prepare lemongrass, see link below)
3 kaffir lime leaves (available fresh or frozen at Asian food stores)
12 medium or large raw shrimp, shelled
2 Tbsp. fish sauce
1-2 small red (or substitute green) chillies (depending on desired spiciness), finely sliced
3 cloves garlic, minced
a handful of cherry tomatoes
a handful of fresh shiitake mushrooms, sliced thinly
1 green and/or red bell pepper, sliced
1 can coconut milk
1/3 cup fresh coriander, roughly chopped
optional: additional Thai red chillies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
optional: wedges of lime for serving (key limes or regular limes)
Preparation:
For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.1
Pour stock into a deep cooking pot and turn heat to medium-high.
Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
Add garlic, chilli, and lime leaves to broth. Continue cooking for another 5 minutes.
Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell pepper, and cherry tomatoes. Cook for 5-8 minutes, or until noodles are done.
Turn down the heat to low and add the coconut milk and fish sauce. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.
Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!Thai Soup Recipes ASAP!!!!!!?
HOT %26amp; SOUR SHRIMP SOUP (THAI)
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Medium shrimp
2 Sticks fresh lemongrass -- OR
2 tb -Dried lemongrass
4 Kaffir lime leaves
- (fresh or dried) -OR-
1 tb -Finely grated lemon zest
1 1/2 qt Chicken stock
1 tb Fish sauce or salt to taste
3 tb Fresh lime juice or to taste
1 t Thai chili paste
-(nam prik pow) OR see NOTE
15 oz Canned straw mushrooms -- -OR-
12 md -Fresh mushrooms
3 Fresh hot green chilies
3 tb Cilantro
NOTE: The following mixture may be substituted for 1
teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp
sugar and 1/2 tsp oil
Wash, peel, de-vein shrimp. Save shells. Wash shrimp
again, drain, pat dry, cover and refrigerate. If
using fresh lemongrass, cut each stick into three 2
inch pieces--starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and
shrimp shells. Bring to boil. Lower heat and simmer
gently for 20 minutes. Strain stock, then add fish
sauce, lime juice, and chili paste. Adjust fish sauce
and lime juice to taste. *Add more chili paste for
more heat.
Drain straw mushrooms and add to stock. (If using
fresh mushrooms, quarter them and drop in lightly
salted boiling water. Boil 1 minute. Drain and add to
stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the
refrigerator.**
Prepare garnish shortly before serving. Cut green
chilies into fine rounds. Wash and dry cilantro.
Just before serving, heat the soup, when it begins to
boil, drop in peeled shrimp. Cook on medium heat for
2 minutes or just until shrimp turn opaque. Garnish
with chilies and cilantro leaves. Serve hot.
00000000000000000000000000000000000000鈥?
Title: THAI CARROT SOUP
Categories: Oriental, Soups, Low-cal
Yield: 6 servings
1 tb Oil
Spanish onion *
2 x Garlic cloves, large, minced
Ginger root cube (1"),mince
1 3/4 lb Carrots **
4 c Chicken stock or broth ***
1/4 c Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste
* medium sized, thinly sliced
** trimmed, scrubbed, and thinly sliced
*** skimmed of fat
Heat oil in 3-quart saucepan over medium-high heat.
Add onion, garlic, ginger, and carrots. Cook,
stirring frequently, until hot and fragrant -- about 4
minutes. Add 3 cups stock. Simmer, covered, until
carrots are tender -- about 25 minutes.
Drain liquid from solids. Reserve liquid. Puree
solids with cilantro in blender or processor until
smooth. Add as much liquid as container can hold.
Puree untel even smoother. Transfer to 3-quart bowl.
Add remaining liquid, if any, and remaining 1 cup of
stock. Season to taste with salt and crushed red
pepper. Serve chilled or hot. NOTE: can be made 2
days ahead and refrigerated, or frozen up to 3 months.
Adjust seasonings to taste before serving.
0000000000000000000000000000000000000000鈥?br>
THAI MUSSEL SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c White wine
2 tb Lemon juice
1 sm Onion,chop
1 Bay leaf
2 tb Garlic,chop
8 Cilantro sprigs
2 lb Mussels,med,clean
4 oz Rice noodles/vermicelli
2 tb Oil
2 sm Serrano chilies,crush lightl
1 tb Lime zest,grate
1 tb Garlic,chop
1 tb Gingerroot,mince
2 c Bok choy,chop
8 Scallion,slice thin,seperate
2 c Clam juice
1 c Water
2 tb Lime juice
2 tb Fish sauce
1 tb Soy sauce
1 t Sugar
2 tb Cilantro,chop
In large pot w/lid, combine wine, lemon juice,
onion, celery, bay leaf, garlic %26amp; cilantro sprigs.
Boil, add mussels, cover %26amp; steam til they open,
3-4min. (Don't overcook; they get a second cooking
late) Remove mussels w/slotted spoon %26amp; cool. Strain
liquid through strainer lined w/several layers of
cheesecloth. should be 3cups.
Break up noodles, cover w/hot water %26amp; soak, 10-15min.
In heavy pot, heat oil. Add crushed chilies, zest,
remaining garlic %26amp; ginger. Saute til tender, 1-2min;
don't let ingredients brown. Add bok chou %26amp; white
parts of scallion %26amp; cook another 3-4min, stir
occasionally. Add clam juice, water, lime juice, fish
sauce, soy sauce, sugar %26amp; strained mussel broth. Bring
to simmer. While heating, remove mussels from shells ( reserve anu juice, strain %26amp; add liquid to soup; add mussels.
Simmer another 2-3min, garnish w/cilantro %26amp; scallion greens.
00000000000000000000000000000000000000鈥?/div>
http://thaifood.about.com/od/thaisnacks/鈥?/a>
i think most thai soup require something like chicken or seafood for it taste at least thai-ish...
hehe... i hope this helps
What are best thai recipes to cook?
i love a good padthai and peanut sauce! simple and delicious :)What are best thai recipes to cook?
shanghai and pathaiWhat are best thai recipes to cook?
Here are a bunch of Thai Recipes that are easy to make - http://www.gourmet-living.com/category.h鈥?/a>What are best thai recipes to cook?
**** thai have beans on toast
shanghai and pathaiWhat are best thai recipes to cook?
Here are a bunch of Thai Recipes that are easy to make - http://www.gourmet-living.com/category.h鈥?/a>What are best thai recipes to cook?
**** thai have beans on toast
Anyone with thai food recipes?
im a big fan of thai food, i would like to make someting for my parents, any suggestions or recipes? thank youAnyone with thai food recipes?
THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce
OR
CHICKEN PAD THAI NOODLE
1 pack noodle (soaked in warm water)
4 cups sliced choices of meat recommend chicken, pork or shrimp
4 tablespoons por kwan pad thai sauce
2 eggs
1/3 cups tofu cut into small cubes
1 tablespoon pickled white radish
2 tablespoon dried shrimp
1/2 cup vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped onion
1 tablespoon ground dry red chili
4 tablespoons plam sugar
4 tablespoons fish sauce
2 tablespoons tamarind juice
陆 cup bean sprout
1/3 cup green onion
1 lime (garnishing)
2 tablespoons roasted peanut
Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion.
OR
THAI LEMONGRASS SOUP
8 c. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 c. snow peas
1/3 c. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (use about 6)
Bring the broth to a simmer. Add cruched red pepper and shrimp. simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegitables will lose their color and will get limp.
OR
PHAD THAI (THAI FRIED NOODLES WITH
SHRIMP)
1 lb. thin Thai rice stick noodles
10 med. size shrimps, shelled and cleaned
2 eggs, lightly beaten
1 c. bean sprouts (preferably fresh)
1 tbsp. nampla (fish sauce)
1/4 c. sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 c. vegetable oil
GARNISH:
1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves
2 lemon wedges
1 tbsp. coarsely ground peanuts
Additional raw bean sprouts
Dash of chili powder or red pepper
Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot.
AND
MAUI MAI THAI
Equal parts:
FRESH lime juice
Amber rum
Orgeat syrup
White rum
MYERS dark rum
Orange curacao
For one drink, use 1 ounce of each. For 4 people (2 drinks each) use 8 ounces of each ingredient. Mix all the ingredients together in a pitcher. Put a pineapple spear in each glass. Fill glass with ice. Pour in Mai Thai mixture, serve and enjoy.
JM
PAD THAI
8 oz Rice stick noodles, about 1/8 inch wide
录 lb Shrimp, peeled and deveined
录 lb Chicken, cubed
4 Tbsp Fish sauce (found in most markets)
6 Tbsp White vinegar
6 Tbsp Sugar
1 Tbsp Ketchup
3 Tbsp Oil
8 cloves Garlic, peeled and mashed or very finely chopped
2 Eggs, beaten
4 Scallions, cut in 1 inch pieces
1 陆 cups Bean sprouts
1/3 cup Peanuts, roasted, unsalted, chopped finely
Condiments
2 cups Bean sprouts
陆 cup Peanuts, roasted, unsalted, chopped finely
1 Lime, cut into wedges (or more if desired)
Chilies in vinegar (or any really hot sauce, paste)
1. Soak rice noodles in warm water for 15 minutes until softened
2. In a small bowl mix fish sauce, vinegar, sugar and ketchup until sugar dissolves
3. Drain the noodles and leave ready in colander
4. In wok over medium high heat add oil and swirl to coat up the sides of the wok
5. Add garlic and quickly stir fry
6. Add shrimp and chicken, stir fry 1 minute or until they lose their raw color
7. Add the sauce and bring to a boil
8. Add noodles and lift them in the sauce to coat well
9. Stir fry until noodles absorb sauce, about 2 minutes
10. Pour eggs over noodles, lift to coat noodles and cook without stirring 15 seconds, stir fry until well blended
11. Add the scallions and stir fry 1-2 minutes
12. Remove from heat and stir in bean sprouts and peanuts
13. Serve immediately with condiments
You can adjust the amounts of meats and vegetables to your taste. Everyone鈥檚 Pad Thai is slightly different. Some add dried shrimps, cubed tofu, shredded salted radish, Thai chili peppers or cayenne, or use pork instead of chicken. I like mine meaty so I use much more shrimp and chicken than in this recipe.Anyone with thai food recipes?
* 2 lbs of beef, pork or chicken or tofu (sliced into bite sized pieces)
* 2 garlic cloves - 2 inches fresh ginger (mashed into paste)
* 1/2 cup of water
* 1 medium onion (sliced)
* 1 (13.5oz) can of coconut milk
* 2 - 3 Tblsp of Panang curry paste (or to taste)
* 2 Tblsp of fish sauce
* 1 -2 carrots (peeled and sliced)
* 2 Tblsp of chunky peanut butter or grinded unsalted peanuts
* 1 Tblsp of white, brown or palm sugar (or to taste)
* 1 red or green bell pepper (seeded and sliced) or both
* 5 fresh Thai or sweet basil leaves (torn)
* Salt to taste
Directions
1. In a large saut茅 pan add 陆 can of the coconut milk and heat over medium heat until it just starts bubbling.
2. Stir in Panang curry paste and dissolve, add the fish sauce.
3. Now add the meat and stir to make sure it is well coated with the curry sauce.
4. Add the peanut butter, grinded peanuts (if using) and the sugar.
5. Add the water and the remaining coconut milk.
6. Add the carrots and the rest of the vegetables.
7. Cover and simmer until the carrots are tender.
8. Stir and turn the heat off.
9. Serve with white Jasmine rice or tossed with egg noodles.
http://www.thai-food-recipes.com/recipes鈥?/a>
http://www.easy-thaifood.com/Anyone with thai food recipes?
ummm...chicken satay padthai softshell crab
Thai Basil Chicken
Serve with white sticky rice.
Servings: 6
鈥?1 pound skinless boneless chicken breast
鈥?1 tablespoon vegetable oil
鈥?3 garlic cloves, chopped fine
鈥?2 small fresh red or green Thai Bird chilies or small Serrano peppers*
鈥?1/4 cup fat-free chicken broth or water
鈥?2 teaspoons Asian fish sauce (naam pla)
鈥?2 teaspoons sugar
鈥?2 teaspoons light soy sauce
鈥?1/4 teaspoon freshly ground black pepper
鈥?1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves, washed well and patted dry
鈥?2 tablespoons fresh lime juice or to taste
Freeze chicken, wrapped in plastic wrap, 30 minutes to make slicing easier. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2 inch pieces.
Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
Serve chicken with white rice.
*Remember to wear rubber gloves.
Per Serving: 163 Calories; 4g Fat (21.4% calories from fat); 1g Saturated Fat; 21g Protein; 14g Carbohydrate; 7g Dietary Fiber; 44mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.english to arabic translation
THAI FISH CAKES (TOD MAN PLAA)
1kg redfish fillets (processed to a paste)
4tbsp red curry paste
1/2cup finely chopped cilantro (roots, stems %26amp; leaves)
4 kaffir lime leaves (sliced finely)
150g snake beans (sliced thinly into rounds)
1 egg (beaten)
2tbsp sugar
1tbsp salt
Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).
It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.
Serve with sweet chilli sauce
OR
CHICKEN PAD THAI NOODLE
1 pack noodle (soaked in warm water)
4 cups sliced choices of meat recommend chicken, pork or shrimp
4 tablespoons por kwan pad thai sauce
2 eggs
1/3 cups tofu cut into small cubes
1 tablespoon pickled white radish
2 tablespoon dried shrimp
1/2 cup vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped onion
1 tablespoon ground dry red chili
4 tablespoons plam sugar
4 tablespoons fish sauce
2 tablespoons tamarind juice
陆 cup bean sprout
1/3 cup green onion
1 lime (garnishing)
2 tablespoons roasted peanut
Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion.
OR
THAI LEMONGRASS SOUP
8 c. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 c. snow peas
1/3 c. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (use about 6)
Bring the broth to a simmer. Add cruched red pepper and shrimp. simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegitables will lose their color and will get limp.
OR
PHAD THAI (THAI FRIED NOODLES WITH
SHRIMP)
1 lb. thin Thai rice stick noodles
10 med. size shrimps, shelled and cleaned
2 eggs, lightly beaten
1 c. bean sprouts (preferably fresh)
1 tbsp. nampla (fish sauce)
1/4 c. sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 c. vegetable oil
GARNISH:
1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves
2 lemon wedges
1 tbsp. coarsely ground peanuts
Additional raw bean sprouts
Dash of chili powder or red pepper
Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot.
AND
MAUI MAI THAI
Equal parts:
FRESH lime juice
Amber rum
Orgeat syrup
White rum
MYERS dark rum
Orange curacao
For one drink, use 1 ounce of each. For 4 people (2 drinks each) use 8 ounces of each ingredient. Mix all the ingredients together in a pitcher. Put a pineapple spear in each glass. Fill glass with ice. Pour in Mai Thai mixture, serve and enjoy.
JM
PAD THAI
8 oz Rice stick noodles, about 1/8 inch wide
录 lb Shrimp, peeled and deveined
录 lb Chicken, cubed
4 Tbsp Fish sauce (found in most markets)
6 Tbsp White vinegar
6 Tbsp Sugar
1 Tbsp Ketchup
3 Tbsp Oil
8 cloves Garlic, peeled and mashed or very finely chopped
2 Eggs, beaten
4 Scallions, cut in 1 inch pieces
1 陆 cups Bean sprouts
1/3 cup Peanuts, roasted, unsalted, chopped finely
Condiments
2 cups Bean sprouts
陆 cup Peanuts, roasted, unsalted, chopped finely
1 Lime, cut into wedges (or more if desired)
Chilies in vinegar (or any really hot sauce, paste)
1. Soak rice noodles in warm water for 15 minutes until softened
2. In a small bowl mix fish sauce, vinegar, sugar and ketchup until sugar dissolves
3. Drain the noodles and leave ready in colander
4. In wok over medium high heat add oil and swirl to coat up the sides of the wok
5. Add garlic and quickly stir fry
6. Add shrimp and chicken, stir fry 1 minute or until they lose their raw color
7. Add the sauce and bring to a boil
8. Add noodles and lift them in the sauce to coat well
9. Stir fry until noodles absorb sauce, about 2 minutes
10. Pour eggs over noodles, lift to coat noodles and cook without stirring 15 seconds, stir fry until well blended
11. Add the scallions and stir fry 1-2 minutes
12. Remove from heat and stir in bean sprouts and peanuts
13. Serve immediately with condiments
You can adjust the amounts of meats and vegetables to your taste. Everyone鈥檚 Pad Thai is slightly different. Some add dried shrimps, cubed tofu, shredded salted radish, Thai chili peppers or cayenne, or use pork instead of chicken. I like mine meaty so I use much more shrimp and chicken than in this recipe.Anyone with thai food recipes?
* 2 lbs of beef, pork or chicken or tofu (sliced into bite sized pieces)
* 2 garlic cloves - 2 inches fresh ginger (mashed into paste)
* 1/2 cup of water
* 1 medium onion (sliced)
* 1 (13.5oz) can of coconut milk
* 2 - 3 Tblsp of Panang curry paste (or to taste)
* 2 Tblsp of fish sauce
* 1 -2 carrots (peeled and sliced)
* 2 Tblsp of chunky peanut butter or grinded unsalted peanuts
* 1 Tblsp of white, brown or palm sugar (or to taste)
* 1 red or green bell pepper (seeded and sliced) or both
* 5 fresh Thai or sweet basil leaves (torn)
* Salt to taste
Directions
1. In a large saut茅 pan add 陆 can of the coconut milk and heat over medium heat until it just starts bubbling.
2. Stir in Panang curry paste and dissolve, add the fish sauce.
3. Now add the meat and stir to make sure it is well coated with the curry sauce.
4. Add the peanut butter, grinded peanuts (if using) and the sugar.
5. Add the water and the remaining coconut milk.
6. Add the carrots and the rest of the vegetables.
7. Cover and simmer until the carrots are tender.
8. Stir and turn the heat off.
9. Serve with white Jasmine rice or tossed with egg noodles.
http://www.thai-food-recipes.com/recipes鈥?/a>
http://www.easy-thaifood.com/Anyone with thai food recipes?
ummm...chicken satay padthai softshell crab
Thai Basil Chicken
Serve with white sticky rice.
Servings: 6
鈥?1 pound skinless boneless chicken breast
鈥?1 tablespoon vegetable oil
鈥?3 garlic cloves, chopped fine
鈥?2 small fresh red or green Thai Bird chilies or small Serrano peppers*
鈥?1/4 cup fat-free chicken broth or water
鈥?2 teaspoons Asian fish sauce (naam pla)
鈥?2 teaspoons sugar
鈥?2 teaspoons light soy sauce
鈥?1/4 teaspoon freshly ground black pepper
鈥?1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves, washed well and patted dry
鈥?2 tablespoons fresh lime juice or to taste
Freeze chicken, wrapped in plastic wrap, 30 minutes to make slicing easier. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2 inch pieces.
Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
Serve chicken with white rice.
*Remember to wear rubber gloves.
Per Serving: 163 Calories; 4g Fat (21.4% calories from fat); 1g Saturated Fat; 21g Protein; 14g Carbohydrate; 7g Dietary Fiber; 44mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Do you know any thai recipes?
I just wan to find something different to make... any ideas???Do you know any thai recipes?
One of my favorite Thai dishes is Yum Woon Sen. It's a salad with clear bean thread noodles! Here is a recipe that looks very good, and accurate compared to what I eat at my favorite authentic restaurant: http://www.thaifoodtonight.com/thaifoodt鈥?/a>Do you know any thai recipes?
yes you could get it at cookies.com and look 4 smiley faces they r good
One of my favorite Thai dishes is Yum Woon Sen. It's a salad with clear bean thread noodles! Here is a recipe that looks very good, and accurate compared to what I eat at my favorite authentic restaurant: http://www.thaifoodtonight.com/thaifoodt鈥?/a>Do you know any thai recipes?
yes you could get it at cookies.com and look 4 smiley faces they r good
Thai cooks--any good mee krob recipes?
There are a ton of recipes on the net, but I'd like something good and authentic. I liked it when I lived in Thailand and would like to try to make them for the first time.
Thanks :)Thai cooks--any good mee krob recipes?
MEE GROB - this recipes I take it from Friend living as a hawker selling this in Thailand.
She gave me the ingredients and how it's made. The amount I figure it myself.
4 cups oil
200g rice vermicelli
Sauce
1/2 cup vinegar
1/2 cup sugar
1 tsp salt
1 tsp tomato paste
3 tbsp garlic pickle
garnish
2 eggs, beaten (optional)
1/4 cup spring onion (chopped)
1/4 cup red capsicum
1/8 cup chopped chives
4 oz fried tofu, cut into small pieces
1 tbsp chopped coriander leaves
- in deep-fryer or wok, heat the oil and fry the rice vermicelli until puffed. Remove and set aside
-Combine the sauce ingredients in a large skillet and cook for 4 minutes over medium heat, until syrupy consistency
- If desired, fry the beaten eggs in a small pan. When cooked remove carefully and slice into thin strips. Set aside
-Add the noodles to the pan and mix quickly with the sauce so that they are evenly coated. Place on a serving dish and sprinkle with the garnish . Serve immediately
Thanks :)Thai cooks--any good mee krob recipes?
MEE GROB - this recipes I take it from Friend living as a hawker selling this in Thailand.
She gave me the ingredients and how it's made. The amount I figure it myself.
4 cups oil
200g rice vermicelli
Sauce
1/2 cup vinegar
1/2 cup sugar
1 tsp salt
1 tsp tomato paste
3 tbsp garlic pickle
garnish
2 eggs, beaten (optional)
1/4 cup spring onion (chopped)
1/4 cup red capsicum
1/8 cup chopped chives
4 oz fried tofu, cut into small pieces
1 tbsp chopped coriander leaves
- in deep-fryer or wok, heat the oil and fry the rice vermicelli until puffed. Remove and set aside
-Combine the sauce ingredients in a large skillet and cook for 4 minutes over medium heat, until syrupy consistency
- If desired, fry the beaten eggs in a small pan. When cooked remove carefully and slice into thin strips. Set aside
-Add the noodles to the pan and mix quickly with the sauce so that they are evenly coated. Place on a serving dish and sprinkle with the garnish . Serve immediately
Any good low cal thai recipes?
Thai green chile curries, with lots of cilantro and thai basil and lemon grass. I like to make mine with prawns and red bell peppers. Thai curries are made with coconut milk which can be very high calorie and cholesterol, so when I am serious about dieting I just use a few scant spoons of coconut milk for flavor, and substitute a mixture of vegetable broth and green tea for the rest of the liquid.Any good low cal thai recipes?
certainly, almost all Thai food is low in calories - papaya salad (pok-pok or Som Tam)is very low in the cal department and is made of chillies, papaya, lime, garlic, tamarine juice, brown-sugar to taste, fish sauce, green beans and tomatoes. People add dried shrimp (I don't like that) and peanuts.Any good low cal thai recipes?
Thai chicken salad
Categories: Salad Poultry Thai Chicken
Yield: 1 servings
3 c Vegetable oil; for frying
20 Won ton skins cut into 1/4 inch strips
8 c Shredded mixed salad greens
4 c Barbecued or roast chicken in bite-size pieces (from a 3 lb bird)
1 c Bean sprouts
1 lg Yellow bell pepper cut into thin julienne
陆 European seedless cucumber cut into thin julienne
6 tb Fresh lime juice
录 c Fish sauce (nuoc mam)
录 c (packed) light brown sugar
4 Serrano chiles seeded and minced
陆 ts Freshly grated nutmeg
1 tb Fresh lemon grass (optional) (finely minced)
1 tb Finely minced fresh ginger
录 c Minced fresh mint
3 tb Minced fresh basil
录 c Dry-roasted unsalted peanuts coarsely chopped
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.Any good low cal thai recipes?
any grilled firm white fleshed fish with thai mango salsa is so yummy and fresh, and the salsa is pretty simple to make, no fuss at all..
you'll need some julienne cut mango, some chopped cilantro, fresh red chillies, sugar, fish sauce, and lime juice, all mixed together, put on top of your fish, hmmm..
UM SEX
certainly, almost all Thai food is low in calories - papaya salad (pok-pok or Som Tam)is very low in the cal department and is made of chillies, papaya, lime, garlic, tamarine juice, brown-sugar to taste, fish sauce, green beans and tomatoes. People add dried shrimp (I don't like that) and peanuts.Any good low cal thai recipes?
Thai chicken salad
Categories: Salad Poultry Thai Chicken
Yield: 1 servings
3 c Vegetable oil; for frying
20 Won ton skins cut into 1/4 inch strips
8 c Shredded mixed salad greens
4 c Barbecued or roast chicken in bite-size pieces (from a 3 lb bird)
1 c Bean sprouts
1 lg Yellow bell pepper cut into thin julienne
陆 European seedless cucumber cut into thin julienne
6 tb Fresh lime juice
录 c Fish sauce (nuoc mam)
录 c (packed) light brown sugar
4 Serrano chiles seeded and minced
陆 ts Freshly grated nutmeg
1 tb Fresh lemon grass (optional) (finely minced)
1 tb Finely minced fresh ginger
录 c Minced fresh mint
3 tb Minced fresh basil
录 c Dry-roasted unsalted peanuts coarsely chopped
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.Any good low cal thai recipes?
any grilled firm white fleshed fish with thai mango salsa is so yummy and fresh, and the salsa is pretty simple to make, no fuss at all..
you'll need some julienne cut mango, some chopped cilantro, fresh red chillies, sugar, fish sauce, and lime juice, all mixed together, put on top of your fish, hmmm..
UM SEX
Your best/favourite Thai/Korean/Vietnamese recipes please?
I want to make my friend a cook book with lots of different Asian recipes in it as he loves cooking this type of food. If you could type out yours or link me, it would be most appreciated and also make my friend's 21st birthday a bit more special. Thanks in advance guys!Your best/favourite Thai/Korean/Vietnamese recipes please?
Beef pho rocks. google search it .you won't be sorry.Your best/favourite Thai/Korean/Vietnamese recipes please?
Recipe GoldmineInternational Recipes
Custom Search
.
Thai, Vietnamese, Cambodian and Korean Recipes, page 1
Aromatic Chicken Curry
Asparagus Crab Soup (Sup Mang Tay Cua)
Aubergine with Lentils (Phad Makhua Sai Thua Khiew)
Ba Mee Nam (Egg Noodles %26amp; Pork Soup)
Barbecue Secret Thai Soup
Basic Thai Curry Pastes
Bean Sprouts with Tomatoes
Beef and Bean Sprouts with Tomatoes
Beef Curry with Red and Green Chiles (Thai Style)
Bi Bim Bop
Big Four Paste
Black Thai Pork
Bpeek Kai Mao Daeng (Drunken Chicken Wings)
Bpeek Kai Yat Sai Koong (Stuffed Chicken Wings - Thai)
Bu Ja (Steamed Crab - Thai)
Bu Pad Phom Kari (Curried Crab Claws - Thai)
Ca Chien (Pan Seared Fish)
Capote Towt (Corn Snacks)
Caramel Sauce (Nuoc Mau)
Caramel Shrimp
Chao Tom (Shrimp Mousse over Sugar Cane
Chicken and Ginger in Garlic Sauce (Ga Kho)
Chicken Fried Rice (Thai Style)
Chicken with Lemon Grass
Chicken with Lemon Grass Curry
Chile Chicken with Basil and Coconut Cream
Chile Vinegar Sauce (Nam-Som - Thailand)
Chinese Greens Thai-Style
Chop Chae
Coconut Pancakes
Crab Cakes
Crab Noodle Soup
Cucumber Salad
Beef pho rocks. google search it .you won't be sorry.Your best/favourite Thai/Korean/Vietnamese recipes please?
Recipe GoldmineInternational Recipes
Custom Search
.
Thai, Vietnamese, Cambodian and Korean Recipes, page 1
Aromatic Chicken Curry
Asparagus Crab Soup (Sup Mang Tay Cua)
Aubergine with Lentils (Phad Makhua Sai Thua Khiew)
Ba Mee Nam (Egg Noodles %26amp; Pork Soup)
Barbecue Secret Thai Soup
Basic Thai Curry Pastes
Bean Sprouts with Tomatoes
Beef and Bean Sprouts with Tomatoes
Beef Curry with Red and Green Chiles (Thai Style)
Bi Bim Bop
Big Four Paste
Black Thai Pork
Bpeek Kai Mao Daeng (Drunken Chicken Wings)
Bpeek Kai Yat Sai Koong (Stuffed Chicken Wings - Thai)
Bu Ja (Steamed Crab - Thai)
Bu Pad Phom Kari (Curried Crab Claws - Thai)
Ca Chien (Pan Seared Fish)
Capote Towt (Corn Snacks)
Caramel Sauce (Nuoc Mau)
Caramel Shrimp
Chao Tom (Shrimp Mousse over Sugar Cane
Chicken and Ginger in Garlic Sauce (Ga Kho)
Chicken Fried Rice (Thai Style)
Chicken with Lemon Grass
Chicken with Lemon Grass Curry
Chile Chicken with Basil and Coconut Cream
Chile Vinegar Sauce (Nam-Som - Thailand)
Chinese Greens Thai-Style
Chop Chae
Coconut Pancakes
Crab Cakes
Crab Noodle Soup
Cucumber Salad
What is a great VEGAN Pad Thai recipe?
I'm looking for a Pad Thai recipe without meat, dairy or seafood, including fish sauce or anchovy paste. Thank you!What is a great VEGAN Pad Thai recipe?
Easy Vegetarian Pad Thai Noodle Recipe
An authentic pad Thai recipe usually has tamarind juice or pulp to give it a distinct orange hue and sweet flavor. Tamarind can be hard to find, however, depending on where you live. Try this easy vegetarian and vegan version instead.
INGREDIENTS:
1 pound Asian-style noodles
1/4 cup soy sauce
1/2 cup lime juice
2 tbsp peanut butter
1/4 cup sugar
1 green chili, minced
1 onion, diced
4 cloves garlic, minced
1 tsp fresh ginger, grated or minced
2 tbsp sesame oil
3 carrots, sliced thin
1/2 cup bean sprouts
1/4 cup chopped or crushed peanuts (optional)
4 green onions (scallions), sliced
PREPARATION:
Cook noodles according to package instructions.
Whisk together the soy sauce, peanut butter, lime juice, chilie and sugar.
In a large wok or skillet, sautee the onion, garlic and ginger in sesame oil for a minute or two, stirring frequently.
Add the carrots and allow to cook for another minute or two.
Add the bean sprouts, cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Stir in the peanuts and green onions and serve hot.online puzzle games
Easy Vegetarian Pad Thai Noodle Recipe
An authentic pad Thai recipe usually has tamarind juice or pulp to give it a distinct orange hue and sweet flavor. Tamarind can be hard to find, however, depending on where you live. Try this easy vegetarian and vegan version instead.
INGREDIENTS:
1 pound Asian-style noodles
1/4 cup soy sauce
1/2 cup lime juice
2 tbsp peanut butter
1/4 cup sugar
1 green chili, minced
1 onion, diced
4 cloves garlic, minced
1 tsp fresh ginger, grated or minced
2 tbsp sesame oil
3 carrots, sliced thin
1/2 cup bean sprouts
1/4 cup chopped or crushed peanuts (optional)
4 green onions (scallions), sliced
PREPARATION:
Cook noodles according to package instructions.
Whisk together the soy sauce, peanut butter, lime juice, chilie and sugar.
In a large wok or skillet, sautee the onion, garlic and ginger in sesame oil for a minute or two, stirring frequently.
Add the carrots and allow to cook for another minute or two.
Add the bean sprouts, cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Stir in the peanuts and green onions and serve hot.
Any good Thai/Chinese/or any Asian rice soup recipes, please?
My sis just got out of the hospital. I need some rice soup recipes, that's very healthy and also test great (such as Khao Tom). Thanks y'all. Have a nice day :)Any good Thai/Chinese/or any Asian rice soup recipes, please?
Khao Tom recipes see site 1 (you can also change the shrimp to fish slices or lean meat/ chicken.)
rice soup recipes see site 2
Tomato Rice Soup see site 3
Chicken Soup with Jasmine Rice and Ginger see site 4
Creamy Chicken Rice Soup see site 5
Chicken Rice Soup see site 6
You can replace the rice to any type of noodle, pasta or vermicelli all above recipe to create variety. if you she have wound on her don't let her eat shrimp.Any good Thai/Chinese/or any Asian rice soup recipes, please?
Chopped dog paths, rice, salt , add boiling water, onions sliced, cook 4 at least 1 hour. Enjoy.
Khao Tom recipes see site 1 (you can also change the shrimp to fish slices or lean meat/ chicken.)
rice soup recipes see site 2
Tomato Rice Soup see site 3
Chicken Soup with Jasmine Rice and Ginger see site 4
Creamy Chicken Rice Soup see site 5
Chicken Rice Soup see site 6
You can replace the rice to any type of noodle, pasta or vermicelli all above recipe to create variety. if you she have wound on her don't let her eat shrimp.Any good Thai/Chinese/or any Asian rice soup recipes, please?
Chopped dog paths, rice, salt , add boiling water, onions sliced, cook 4 at least 1 hour. Enjoy.
I'm after a recipe for a very mild thai curry any suggestions?
My house mate is a big girls blouse and can't eat anything spicy does anyone have any very mild thai curry recipes, he has eaten thai before but doesn't know what he had.I'm after a recipe for a very mild thai curry any suggestions?
MILD THAI YELLOW CHICKEN CURRY:
Ingredients:
2 shallots (or 1 small cooking onion)
1 thumb-size piece galangal OR ginger, sliced
3 large cloves garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. fresh nutmeg (or substitute cinnamon)
3 Tbsp. fish sauce
1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, sliced
1 Tbsp. brown sugar
4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 can coconut milk
1 Tbsp. fresh lime juice (or juice from 1/2 lime)
1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
Other ingredients:
陆 chicken chopped into pieces
2 tbsp oil, veg or canola
1 stalk lemon grass, with bulb and tough outer leaves removed. Cut leftover stalk into 2 or 3 pieces and reserve
2 potatoes, chopped into wedges or small chunks
1 green or red bell pepper (or 1/2 of each color), de-seeded and sliced
1-2 additional kaffir lime leaves, left whole
approx. 1 cup cherry tomatoes
1/2 loose cup fresh coriander OR fresh basil to finish the dish
METHOD:
First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle %26amp; mortar.
Process ingredients well to make the yellow curry sauce. OR stir together well by hand in a large mixing bowl.
In a large wok or deep skillet on medium high heat, add the oil. When hot, add the chicken. Lightly brown on all sides and then add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and simmer for 8-10 minutes.
Now add the potatoes, bell pepper, and cherry tomatoes. Stir well, and cook for an additional 5-6 minutes (or until chicken and potatoes are well cooked).
Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.
Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add a few fresh chilies if you prefer more spice. If it's too spicy (hot), add a little more coconut milk (or substitute plain yogurt). If too sour, add a little more brown sugar.
When you're happy with the taste, add the cherry tomatoes (if you haven't already), then sprinkle with fresh cilantro or basil. Serve hot with Thai jasmine-scented rice, and ENJOY!!I'm after a recipe for a very mild thai curry any suggestions?
You can cook any Thai curry mild by avoiding the chilli peppers and other hot spices. Also adding coconut milk will make the curries very "soft".I'm after a recipe for a very mild thai curry any suggestions?
this is one of the mildest curries, my boyfriend loves spicy, but I can't handle the heat so when we go out or he makes curry at home it is this one.
Massaman Curry
600 g beef (brisket, gravy beef, or shank)
cooking spray
1 large onion, sliced
salt
400 g coconut milk, settled- don't shake
6 tablespoons massaman curry paste (bought or made)
500 ml water
2 cinnamon sticks
2 bay leaves
3 waxy potatoes, peeled and diced in 2-3cm cubes
1-2 tablespoon fish sauce
1 tablespoon grated palm sugar
1 tablespoon tamarind paste or lemon juice
2 tablespoons roasted peanuts, crushed
3 sprigs coriander, chopped
Trim meat of excess fat and sinew and cut into 2-3cm cubes.
Heat the oil in a heavy-based pot and fry the onion until brown.
Add the meat, season and continue to brown all over.
From top of the coconut milk tin, scoop out the thick cream and add to the pot.
Add curry paste, lower the heat and cook gently for about 5 minutes.
Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
---TIP---.
Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.
MILD THAI YELLOW CHICKEN CURRY:
Ingredients:
2 shallots (or 1 small cooking onion)
1 thumb-size piece galangal OR ginger, sliced
3 large cloves garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. fresh nutmeg (or substitute cinnamon)
3 Tbsp. fish sauce
1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, sliced
1 Tbsp. brown sugar
4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 can coconut milk
1 Tbsp. fresh lime juice (or juice from 1/2 lime)
1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
Other ingredients:
陆 chicken chopped into pieces
2 tbsp oil, veg or canola
1 stalk lemon grass, with bulb and tough outer leaves removed. Cut leftover stalk into 2 or 3 pieces and reserve
2 potatoes, chopped into wedges or small chunks
1 green or red bell pepper (or 1/2 of each color), de-seeded and sliced
1-2 additional kaffir lime leaves, left whole
approx. 1 cup cherry tomatoes
1/2 loose cup fresh coriander OR fresh basil to finish the dish
METHOD:
First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle %26amp; mortar.
Process ingredients well to make the yellow curry sauce. OR stir together well by hand in a large mixing bowl.
In a large wok or deep skillet on medium high heat, add the oil. When hot, add the chicken. Lightly brown on all sides and then add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and simmer for 8-10 minutes.
Now add the potatoes, bell pepper, and cherry tomatoes. Stir well, and cook for an additional 5-6 minutes (or until chicken and potatoes are well cooked).
Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.
Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add a few fresh chilies if you prefer more spice. If it's too spicy (hot), add a little more coconut milk (or substitute plain yogurt). If too sour, add a little more brown sugar.
When you're happy with the taste, add the cherry tomatoes (if you haven't already), then sprinkle with fresh cilantro or basil. Serve hot with Thai jasmine-scented rice, and ENJOY!!I'm after a recipe for a very mild thai curry any suggestions?
You can cook any Thai curry mild by avoiding the chilli peppers and other hot spices. Also adding coconut milk will make the curries very "soft".I'm after a recipe for a very mild thai curry any suggestions?
this is one of the mildest curries, my boyfriend loves spicy, but I can't handle the heat so when we go out or he makes curry at home it is this one.
Massaman Curry
600 g beef (brisket, gravy beef, or shank)
cooking spray
1 large onion, sliced
salt
400 g coconut milk, settled- don't shake
6 tablespoons massaman curry paste (bought or made)
500 ml water
2 cinnamon sticks
2 bay leaves
3 waxy potatoes, peeled and diced in 2-3cm cubes
1-2 tablespoon fish sauce
1 tablespoon grated palm sugar
1 tablespoon tamarind paste or lemon juice
2 tablespoons roasted peanuts, crushed
3 sprigs coriander, chopped
Trim meat of excess fat and sinew and cut into 2-3cm cubes.
Heat the oil in a heavy-based pot and fry the onion until brown.
Add the meat, season and continue to brown all over.
From top of the coconut milk tin, scoop out the thick cream and add to the pot.
Add curry paste, lower the heat and cook gently for about 5 minutes.
Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
---TIP---.
Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.
Recipes For Thai Iced Tea?
Does anyone know how to make Thai iced tea? A recipe in the traditional format (ingredients and their measurements first, followed by the process of making the tea) would be greatly appreciated. Thanks!Recipes For Thai Iced Tea?
Its real just the iced tea with condensed milk. You can buy the thai tea from an asian market.Recipes For Thai Iced Tea?
Try this
http://www.thaifoodandtravel.com/recipes鈥?/a>
Its real just the iced tea with condensed milk. You can buy the thai tea from an asian market.Recipes For Thai Iced Tea?
Try this
http://www.thaifoodandtravel.com/recipes鈥?/a>
Looking for certain Thai recipe?
I am looking for a recipe for a Thai dish. It has chicken, chili and mint leaves in it. It is very hot and spicy! It is often served in the rice section of the restauraunt menu. Anyone know a recipe for a dish like this? Thanks!Looking for certain Thai recipe?
Do you mean Pad Thai, it is spicy and has cilantro in it. You can use any meat you fancy, I like mine with shrimp. Try the Learning Channel website and go to the Take Home Chef site, under recipes you will find one for Pad Thai that is fabulous.Looking for certain Thai recipe?
i love thai foodLooking for certain Thai recipe?
Go under yahoo/foods theres all kinds of recipe.
Do you mean Pad Thai, it is spicy and has cilantro in it. You can use any meat you fancy, I like mine with shrimp. Try the Learning Channel website and go to the Take Home Chef site, under recipes you will find one for Pad Thai that is fabulous.Looking for certain Thai recipe?
i love thai foodLooking for certain Thai recipe?
Go under yahoo/foods theres all kinds of recipe.
Which cuisine has more recipes, Italian or Thai?
A friend of mine and I are trying to decide which cuisine is more varied and has more recipes. It's a tough one as it's hard to define recipes, any help is very welcome!Which cuisine has more recipes, Italian or Thai?
I don't know why this question, in my opinion I guess the best recipes are italian, delicious and looks good tooWhich cuisine has more recipes, Italian or Thai?
Both have lots of recipes but in my opinion most of the Thai ones taste the same!steaks
I don't know why this question, in my opinion I guess the best recipes are italian, delicious and looks good tooWhich cuisine has more recipes, Italian or Thai?
Both have lots of recipes but in my opinion most of the Thai ones taste the same!
Thai recipe calls for marinating chicken but no liquid is listed?
I am preparing Gai Yang Esan for our foriegn exchange student. The recipe calls for marinating the chicken in the ingredients listed. But they are all dry ingredients. Do I just rub the chicken in the ingredients and then leave them sit together or is there a liquid common to Thai cooking that I am unaware of. I am new to Thai cooking and I am using a fairly advanced cookbook. Our student is a little home sick so I want this right.Thai recipe calls for marinating chicken but no liquid is listed?
Rub it into the chicken and put it in a ziploc bag and leave it in the fridge overnight. The liquid from the chicken will come out and create the marinade after several hours. Give the bag a shake every so often to combine the ingredients. If you do this the day before you are preparing it then it will turn out perfect!Thai recipe calls for marinating chicken but no liquid is listed?
Rub the chicken with the spices. I'd say put it in a Ziploc bag for a while. It should marinate just fine :)Thai recipe calls for marinating chicken but no liquid is listed?
it is a dry rub put chiken in the bag and let sit for an hour or soo so it obsorbs the flavor!
Rub it into the chicken and put it in a ziploc bag and leave it in the fridge overnight. The liquid from the chicken will come out and create the marinade after several hours. Give the bag a shake every so often to combine the ingredients. If you do this the day before you are preparing it then it will turn out perfect!Thai recipe calls for marinating chicken but no liquid is listed?
Rub the chicken with the spices. I'd say put it in a Ziploc bag for a while. It should marinate just fine :)Thai recipe calls for marinating chicken but no liquid is listed?
it is a dry rub put chiken in the bag and let sit for an hour or soo so it obsorbs the flavor!
Good recipes for Phad Thai with chicken?
In Topeka Kansas (USA) we have an awesome resturant here that serves up a dished called Phad Thai. I love it! I would like to try and make it at home. The resturant is Tuptim Thai if anyone knows how to make this dish I would be very greatful!Good recipes for Phad Thai with chicken?
INGREDIENTS
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
DIRECTIONS
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Garnish with crushed peanuts, chopped green onions and wedge of lemon.Good recipes for Phad Thai with chicken?
3-4 boneless chicken breasts or 6-8 thighs, OR the equivalent of pork
4 Tbsp. soy sauce or tamari
1 tsp. arrowroot or cornstarch powder
1 red bell pepper, chopped into bite-size pieces
1 green bell pepper, chopped into bite-size pieces
4-6 fresh shiitake mushrooms, sliced
4 small "heads" boy choy, or the equivalent of 1 cup chinese cabbage, roughly chopped
5 green onions, cut into 2-3 inch lengths
canola oil for frying (or other vegetable oil)
handful of fresh coriander (for garnish)
SAUCE:
1 stalk lemongrass, cut into 3-inch lengths (for complete instructions, see link below)
3 Tbsp. fish sauce
2 Tbsp. tomato ketchup (or tomato paste)
1/2 cup water
1 tsp. chilli sauce (or 1 fresh red chilli, minced)
1 Tbsp. rice vinegar
3 Tbsp. brown sugar
1 thumb-size piece galangal (or ginger), grated
3 cloves garlic, minced
1 Tbsp. soy sauce
2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)
1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
PREPARATION:
First, mix soy sauce with arrowroot or cornstarch powder - this is your marinade. Cut meat into bite-size slices and mix with the marinade. Allow to sit (stirring occasionally) while you prepare the sauce and vegetables.
Using a sharp knife, make superficial cuts along the lengths of lemongrass.
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Then gently bend these pieces to "bruise" the lemongrass (this releases the flavor and fragrance). Place these small stalks in a mixing bowl or pot
INGREDIENTS
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
DIRECTIONS
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Garnish with crushed peanuts, chopped green onions and wedge of lemon.Good recipes for Phad Thai with chicken?
3-4 boneless chicken breasts or 6-8 thighs, OR the equivalent of pork
4 Tbsp. soy sauce or tamari
1 tsp. arrowroot or cornstarch powder
1 red bell pepper, chopped into bite-size pieces
1 green bell pepper, chopped into bite-size pieces
4-6 fresh shiitake mushrooms, sliced
4 small "heads" boy choy, or the equivalent of 1 cup chinese cabbage, roughly chopped
5 green onions, cut into 2-3 inch lengths
canola oil for frying (or other vegetable oil)
handful of fresh coriander (for garnish)
SAUCE:
1 stalk lemongrass, cut into 3-inch lengths (for complete instructions, see link below)
3 Tbsp. fish sauce
2 Tbsp. tomato ketchup (or tomato paste)
1/2 cup water
1 tsp. chilli sauce (or 1 fresh red chilli, minced)
1 Tbsp. rice vinegar
3 Tbsp. brown sugar
1 thumb-size piece galangal (or ginger), grated
3 cloves garlic, minced
1 Tbsp. soy sauce
2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)
1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
PREPARATION:
First, mix soy sauce with arrowroot or cornstarch powder - this is your marinade. Cut meat into bite-size slices and mix with the marinade. Allow to sit (stirring occasionally) while you prepare the sauce and vegetables.
Using a sharp knife, make superficial cuts along the lengths of lemongrass.
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Stir Fry Recipe
Lost Garlic Bread Secret.
A long, lost Italian recipe for marvelous old country garlic bread.
Then gently bend these pieces to "bruise" the lemongrass (this releases the flavor and fragrance). Place these small stalks in a mixing bowl or pot
Thai noodle recipes anyone?
I just tried Thai food for the first time this month and loved it. I had a shanghai noodle dish in a brown sauce. I'm not quite sure what it was but it was good. Anyone have some similarThai noodle recipes anyone?
Pad Thai is probably the most famous noodle dish from Thailand, but this dish does NOT have a brown sauce.
Sounds like PAD SEE EW (my personal fav!).
Pad see ew unites wide, flat rice noodles, similar to chow fun noodles, with broccoli, egg, bean sprouts and a sweet-smoky “see ew” sauce. With proper pad see ew, broccoli retains some snap. This dish is perfect for newcomers to Thai food, or for people who don’t like alot of spiciness.
Ingredients:
1 bunch of Thai broccoli, stemmed, plucked, and washed (To prepare, remove bottom inch of stems where it tends to get woody. Cut in 2-inch sections, keeping flowers and leaves.)
1 package of rice noodles (You should look for either flat, broad rice noodles or rice noodle sheets. Look for the kind wrapped in plastic, not in sealed plastic bags, since they tend to be fresher.)
2 small chicken breasts or any other meat of your preference
3 eggs
5 cloves garlic, minced
oyster sauce, to taste
soy sauce, to taste
1 tbsp red chili flakes (optional)
METHOD:
If your are using fresh flat rice noodles that are not pre-cut, cut them into strips of 3/4 inch wide. Otherwise cook the noodles according to package directions.
Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.
Heat a wok to high heat and then add 2 tbsp of oil. Drop in the chopped garlic and stir. Add the sliced chicken. Stir to cook the chicken. When the chicken is somewhat cooked or turned from pink to light brown, add rice noodles and chili flakes. Stir to break up the noodles. Add the oyster sauce and soy sauce.
Stir to mix the seasonings into the noodles and chcicken. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.
Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.Thai noodle recipes anyone?
pad thai is probably one of the best thai noodle recipes
Pad Thai is probably the most famous noodle dish from Thailand, but this dish does NOT have a brown sauce.
Sounds like PAD SEE EW (my personal fav!).
Pad see ew unites wide, flat rice noodles, similar to chow fun noodles, with broccoli, egg, bean sprouts and a sweet-smoky “see ew” sauce. With proper pad see ew, broccoli retains some snap. This dish is perfect for newcomers to Thai food, or for people who don’t like alot of spiciness.
Ingredients:
1 bunch of Thai broccoli, stemmed, plucked, and washed (To prepare, remove bottom inch of stems where it tends to get woody. Cut in 2-inch sections, keeping flowers and leaves.)
1 package of rice noodles (You should look for either flat, broad rice noodles or rice noodle sheets. Look for the kind wrapped in plastic, not in sealed plastic bags, since they tend to be fresher.)
2 small chicken breasts or any other meat of your preference
3 eggs
5 cloves garlic, minced
oyster sauce, to taste
soy sauce, to taste
1 tbsp red chili flakes (optional)
METHOD:
If your are using fresh flat rice noodles that are not pre-cut, cut them into strips of 3/4 inch wide. Otherwise cook the noodles according to package directions.
Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.
Heat a wok to high heat and then add 2 tbsp of oil. Drop in the chopped garlic and stir. Add the sliced chicken. Stir to cook the chicken. When the chicken is somewhat cooked or turned from pink to light brown, add rice noodles and chili flakes. Stir to break up the noodles. Add the oyster sauce and soy sauce.
Stir to mix the seasonings into the noodles and chcicken. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.
Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.Thai noodle recipes anyone?
pad thai is probably one of the best thai noodle recipes
Authentic thai recipes?
i am interested in
chicken cashew nut
beef cashew nut
sweet and sour fish (and the sauce)
yellow chicken curry (with poetatoes and carrots)
i want authentic! like the kind at RESTARANTS!!
i would thank you SO much i you would share!Authentic thai recipes?
CHICKEN CASHEW
1 3- pound broiler-fryer chicken
2 cups rice or noodles, cooked
2 tablespoons vegetable oil
1 onion, chopped
1 cup chicken stock
陆 cup cashew nuts
salt and hot pepper sauce to taste
Place chicken in a large pot and cover with water. Bring to a boil and simmer 1 to 1-陆 hours or until done. Remove chicken. Reserve stock. Prepare rice or noodles. Cut chicken into pieces and arrange over rice or noodles. Heat vegetable oil and saut茅 onion until translucent. Mash cashew nuts. Stir
in nuts and 1cup chicken stock. Add salt and hot pepper sauce to taste. Pour sauce over chicken.
THAI YELLOW CURRY
1 Tbs. Thai Kitchen Palm Sugar
4 Oz. Sliced White Meat Chicken
1 Tbs. Thai Kitchen Yellow Curry Paste
1 Sliced Boiled Potato
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Chicken Stock
6 Oz. Thai Kitchen Coconut Milk
1/3 Cup Of Bamboo Shoots (Rinsed And Drained)
In A Saucepan, Combine Yellow Curry Paste, Fish Sauce, Coconut Milk And Palm Sugar. Simmer 10 Minutes. Add Bamboo Shoots, Potatoes, Chicken Stock And Chicken Meat. Simmer 20 Minutes. Serve With Jasmine Or Other Rice. Garnish With Cilantro Leaves.
SWEET AND SOUR FISH
1 c. canned pineapple, packed in it's own juice
1/3 c. unsweetened pineapple juice
1/4 c. sugar
1/4 c. vinegar
1 tsp. soy sauce
1/4 tsp. salt and 1/8 tsp. garlic powder
2 tbsp. cornstarch and 2 tbsp. cold water (mixed together)
1 c. green pepper, cut into thin strips
1/2 c. green onion, chopped
4 firm fish steaks, about 4 oz. each
1/2 c. tomatoes, chopped
Add enough water to unsweetened pineapple juice to make 1 cup. Add sugar and garlic to juice and place in a medium saucepan. Bring juice to a boil. Add salt and cornstarch mixture into sauce. Boil and stir until slightly thickened. Stir in pineapple chunks, green pepper, and green onion. Spray a 8 x 8 x 2 inch baking dish with non-stick cooking spray.
Place fish steaks in dish and sprinkle with a little salt and pepper. Pour pineapple mixture over fish in dish and bake uncovered for 25-3 minutes in a preheated 350 degree oven, or until fish flakes easily with fork. Add chopped tomatoes during the last 5 minutes. Divide into 4 servings.Authentic thai recipes?
Authentic Pad Thai:
25 min 20 min prep
2 servings
3 1/2 ounces rice sticks
1/3 cup extra firm tofu
1 1/2 cups chinese chives, green
1 1/3 cups bean sprouts
3 garlic cloves, minced
1 shallot, minced
2 tablespoons vegetable oil
2 tablespoons peanuts, crushed
1 tablespoon fish sauce
2 tablespoons sugar
2 tablespoons tamarind pulp
1/2 teaspoon dried arbol chiles, ground
1 tablespoon preserved turnip
1 egg
1/3 lb shrimp
1/2 banana flowers, sliced lengthwise
2 lime wedges
1. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes.
2. Julienne tofu and cut into pieces 1 inch long.
3. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
4. Rinse the bean sprouts and save half for serving fresh.
5. Mince shallot and garlic together.
6. Heat the oil in a wok on high.
7. Fry the peanuts until toasted and remove them from the wok.
8. Add shallot, garlic and tofu and stir them until they start to brown.
9. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
10. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
11. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
12. Add shrimp and stir for a minute.
13. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
14. Pour onto the serving plate and sprinkle with the fried peanuts. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.
chicken cashew nut
beef cashew nut
sweet and sour fish (and the sauce)
yellow chicken curry (with poetatoes and carrots)
i want authentic! like the kind at RESTARANTS!!
i would thank you SO much i you would share!Authentic thai recipes?
CHICKEN CASHEW
1 3- pound broiler-fryer chicken
2 cups rice or noodles, cooked
2 tablespoons vegetable oil
1 onion, chopped
1 cup chicken stock
陆 cup cashew nuts
salt and hot pepper sauce to taste
Place chicken in a large pot and cover with water. Bring to a boil and simmer 1 to 1-陆 hours or until done. Remove chicken. Reserve stock. Prepare rice or noodles. Cut chicken into pieces and arrange over rice or noodles. Heat vegetable oil and saut茅 onion until translucent. Mash cashew nuts. Stir
in nuts and 1cup chicken stock. Add salt and hot pepper sauce to taste. Pour sauce over chicken.
THAI YELLOW CURRY
1 Tbs. Thai Kitchen Palm Sugar
4 Oz. Sliced White Meat Chicken
1 Tbs. Thai Kitchen Yellow Curry Paste
1 Sliced Boiled Potato
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Chicken Stock
6 Oz. Thai Kitchen Coconut Milk
1/3 Cup Of Bamboo Shoots (Rinsed And Drained)
In A Saucepan, Combine Yellow Curry Paste, Fish Sauce, Coconut Milk And Palm Sugar. Simmer 10 Minutes. Add Bamboo Shoots, Potatoes, Chicken Stock And Chicken Meat. Simmer 20 Minutes. Serve With Jasmine Or Other Rice. Garnish With Cilantro Leaves.
SWEET AND SOUR FISH
1 c. canned pineapple, packed in it's own juice
1/3 c. unsweetened pineapple juice
1/4 c. sugar
1/4 c. vinegar
1 tsp. soy sauce
1/4 tsp. salt and 1/8 tsp. garlic powder
2 tbsp. cornstarch and 2 tbsp. cold water (mixed together)
1 c. green pepper, cut into thin strips
1/2 c. green onion, chopped
4 firm fish steaks, about 4 oz. each
1/2 c. tomatoes, chopped
Add enough water to unsweetened pineapple juice to make 1 cup. Add sugar and garlic to juice and place in a medium saucepan. Bring juice to a boil. Add salt and cornstarch mixture into sauce. Boil and stir until slightly thickened. Stir in pineapple chunks, green pepper, and green onion. Spray a 8 x 8 x 2 inch baking dish with non-stick cooking spray.
Place fish steaks in dish and sprinkle with a little salt and pepper. Pour pineapple mixture over fish in dish and bake uncovered for 25-3 minutes in a preheated 350 degree oven, or until fish flakes easily with fork. Add chopped tomatoes during the last 5 minutes. Divide into 4 servings.Authentic thai recipes?
Authentic Pad Thai:
25 min 20 min prep
2 servings
3 1/2 ounces rice sticks
1/3 cup extra firm tofu
1 1/2 cups chinese chives, green
1 1/3 cups bean sprouts
3 garlic cloves, minced
1 shallot, minced
2 tablespoons vegetable oil
2 tablespoons peanuts, crushed
1 tablespoon fish sauce
2 tablespoons sugar
2 tablespoons tamarind pulp
1/2 teaspoon dried arbol chiles, ground
1 tablespoon preserved turnip
1 egg
1/3 lb shrimp
1/2 banana flowers, sliced lengthwise
2 lime wedges
1. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes.
2. Julienne tofu and cut into pieces 1 inch long.
3. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
4. Rinse the bean sprouts and save half for serving fresh.
5. Mince shallot and garlic together.
6. Heat the oil in a wok on high.
7. Fry the peanuts until toasted and remove them from the wok.
8. Add shallot, garlic and tofu and stir them until they start to brown.
9. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
10. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
11. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
12. Add shrimp and stir for a minute.
13. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
14. Pour onto the serving plate and sprinkle with the fried peanuts. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.
Any body have a really great thai recipe out there?
im awesome at cooking, but i need the right recipe!
im interested in cooking thai food, and the thai restaurant i love makes this really tender yellow chicken curry w/ poetatoes and carrots and of course chicken...and they also make this reeally good sweet and sour sauce with their sweet sour fish. they also make really good thai chicken cashew/ beef cashew nut dish!!!
i look up thai recipes, but it doesn't taste the same. i look up stuff from EVERYWHERE. any one have a tried and true thai recipe?
please share!Any body have a really great thai recipe out there?
I think you will like this one.
Thai Yellow Chicken Curry
1/2 lb. Small red-skinned potatoes
1 lb. Boneless, skinless chicken breasts or thighs, or a combination of both, cut into 1-inch cubes
2 Tbsp. Vegetable oil
1 Tbsp. Grated fresh ginger
1 Tbsp. Minced Fresh Garlic
1 Tbsp. Yellow or Massaman curry paste (you can use more or less depending on how hot you like it!)
1 16 oz. can of coconut milk
1 teaspoon Brown sugar
1 Tbsp. Fish sauce (or more to taste)
Lime juice
Fresh basil or cilantro to garnish
Cut the potatoes into 1-inch cubes and boil until just fork tender (about 8 minutes.) Remove from heat and drain at once.
Heat the oil in a large skillet over medium heat. Add the chicken and saute until lightly browned. Add the garlic and ginger to the pan with the chicken, season with salt and saute, stirring often until ginger and garlic is fragrant (be careful not to let the garlic burn!)
Add the curry paste to the pan along with two tablespoons of the coconut milk. Stir everything until the curry paste is nice and fragrant (a few minutes.)
Add the rest of the coconut milk, potatoes and brown sugar to the pan, stir and let simmer for about ten minutes. Do not let it come to a boil or the coconut milk will separate. Season to taste with fish sauce and lime juice. Garnish with fresh basil or cilantro and serve.
You can add other vegetables such as carrots, onion, bamboo shoots and eggplant. I usually just make it according to what I'm in the mood for or what I have on hand.Any body have a really great thai recipe out there?
Masaman Curry is an Indian influenced dish that is very popular here in the US.
Masaman Curry is one of those rare dishes that sits very well and develops complexity and depth with time.Any body have a really great thai recipe out there?
Here's an easy recipe that is always popular at our house. And it is quick.
Thai Chicken salad
1 tablespoon oil
1 tablespoon chopped ginger
1 stalk lemongrass chopped
3 red chillies, chopped
500g (1lb) minced chicken breast
1/4 cup lemon juice
1 tablespoon fish sauce
1 red onion sliced thinly
1 cup coriander leaves
2 tablespoons shredded basil
lettuce leaves to serve
Heat the oil over high heat. Add the ginger, lemongrass and chilli and cook for 1 min. Then add the chicken and cook, stirring to break up lumps, for 5 mins or until cooked.
Remove the chicken and cool. Combine the lemon juice and fish sauce, pour it over the chicken. Add the onion, coriander and basil. Serve the salad in small bowls with side plates of crisp lettuce leaves.the office full episodes
im interested in cooking thai food, and the thai restaurant i love makes this really tender yellow chicken curry w/ poetatoes and carrots and of course chicken...and they also make this reeally good sweet and sour sauce with their sweet sour fish. they also make really good thai chicken cashew/ beef cashew nut dish!!!
i look up thai recipes, but it doesn't taste the same. i look up stuff from EVERYWHERE. any one have a tried and true thai recipe?
please share!Any body have a really great thai recipe out there?
I think you will like this one.
Thai Yellow Chicken Curry
1/2 lb. Small red-skinned potatoes
1 lb. Boneless, skinless chicken breasts or thighs, or a combination of both, cut into 1-inch cubes
2 Tbsp. Vegetable oil
1 Tbsp. Grated fresh ginger
1 Tbsp. Minced Fresh Garlic
1 Tbsp. Yellow or Massaman curry paste (you can use more or less depending on how hot you like it!)
1 16 oz. can of coconut milk
1 teaspoon Brown sugar
1 Tbsp. Fish sauce (or more to taste)
Lime juice
Fresh basil or cilantro to garnish
Cut the potatoes into 1-inch cubes and boil until just fork tender (about 8 minutes.) Remove from heat and drain at once.
Heat the oil in a large skillet over medium heat. Add the chicken and saute until lightly browned. Add the garlic and ginger to the pan with the chicken, season with salt and saute, stirring often until ginger and garlic is fragrant (be careful not to let the garlic burn!)
Add the curry paste to the pan along with two tablespoons of the coconut milk. Stir everything until the curry paste is nice and fragrant (a few minutes.)
Add the rest of the coconut milk, potatoes and brown sugar to the pan, stir and let simmer for about ten minutes. Do not let it come to a boil or the coconut milk will separate. Season to taste with fish sauce and lime juice. Garnish with fresh basil or cilantro and serve.
You can add other vegetables such as carrots, onion, bamboo shoots and eggplant. I usually just make it according to what I'm in the mood for or what I have on hand.Any body have a really great thai recipe out there?
Masaman Curry is an Indian influenced dish that is very popular here in the US.
Masaman Curry is one of those rare dishes that sits very well and develops complexity and depth with time.Any body have a really great thai recipe out there?
Here's an easy recipe that is always popular at our house. And it is quick.
Thai Chicken salad
1 tablespoon oil
1 tablespoon chopped ginger
1 stalk lemongrass chopped
3 red chillies, chopped
500g (1lb) minced chicken breast
1/4 cup lemon juice
1 tablespoon fish sauce
1 red onion sliced thinly
1 cup coriander leaves
2 tablespoons shredded basil
lettuce leaves to serve
Heat the oil over high heat. Add the ginger, lemongrass and chilli and cook for 1 min. Then add the chicken and cook, stirring to break up lumps, for 5 mins or until cooked.
Remove the chicken and cool. Combine the lemon juice and fish sauce, pour it over the chicken. Add the onion, coriander and basil. Serve the salad in small bowls with side plates of crisp lettuce leaves.
Thai food recipes?
Hey guys. I'm looking for a website with some good thai food recipes. Any suggestions?Thai food recipes?
Here are some of them, I like the third and fourth websites, especially the forth with videos showing you the cooking processes.
http://www.templeofthai.com/recipes/
http://www.thaifoodandtravel.com/recipe.鈥?/a>
http://www.chetbacon.com/thai-html/thai.鈥?/a>
http://www.thaifoodtonight.com/thaifoodt鈥?/a>
You are going to love this one!!!!!!!!!
http://www.thaitable.com/Thai/recipes/Thai food recipes?
http://importfood.com/recipes.html
has some good recipes.
Enjoy!!
Here are a couple:
http://www.easy-thaifood.com/ %26lt;---simple recipes for tasty thai food also has some info on thailand nd stuff
http://www.thaitable.com/ %26lt;---has some rlly nice pics!
http://www.bangkokcuisine.com/original/b鈥?/a> %26lt;---u have to learn how to cook pad thai! love that dish!
another one...http://importfood.com/recipes.html %26lt;---has like 135 recipes for thai food on there!Thai food recipes?
i never had but will try it looks good
Here are some of them, I like the third and fourth websites, especially the forth with videos showing you the cooking processes.
http://www.templeofthai.com/recipes/
http://www.thaifoodandtravel.com/recipe.鈥?/a>
http://www.chetbacon.com/thai-html/thai.鈥?/a>
http://www.thaifoodtonight.com/thaifoodt鈥?/a>
You are going to love this one!!!!!!!!!
http://www.thaitable.com/Thai/recipes/Thai food recipes?
http://importfood.com/recipes.html
has some good recipes.
Enjoy!!
Here are a couple:
http://www.easy-thaifood.com/ %26lt;---simple recipes for tasty thai food also has some info on thailand nd stuff
http://www.thaitable.com/ %26lt;---has some rlly nice pics!
http://www.bangkokcuisine.com/original/b鈥?/a> %26lt;---u have to learn how to cook pad thai! love that dish!
another one...http://importfood.com/recipes.html %26lt;---has like 135 recipes for thai food on there!Thai food recipes?
i never had but will try it looks good
Recipes please for authentic Thai green curry?
Pleeease don't say buy sauce in a jar - I don't want fast food muck, I want to know how the Thais cook it!Recipes please for authentic Thai green curry?
for the paste
3-4 lime leaves,
2 limes, juice only
3 lemon grass flatten large ends with rolling pin
5-6 hot green chillies
2 tea spoons mint
1/4 cup coriander (cilantro) includind stalks
salt and pepper
1 med onion
2-3 cloves garlic
3 teaspoons chopped ginger (freash)
soy sauce.. few spashes
fish sauce.. few splashes
4-5 tins coconut cream
place all ingrediants into food processer until very fine..
heat up a saucepan with a little veg or sesame oil...
add paste and cook out stiring occasionally untill colour has darken a little and formed a paste like consistancy,
add 4-5 cans of coconut cream (belive it or not better than fresh coconut) and simmer for aprox 30-40 mins..
pass through coarse sive. this is your base sauce..
no for the main curry....
there is meny veriation now but i will go with chicken
seal off diced chicken in a hot saucepan,
add your sauce and cook until cooked and tender,
add handfull of chopped coriander (cilantro) and serve with sticky thai jasmin rice..
as an addition you may like to add sealed off diced aubergin (egg plant) and chick peas but not essential for flavour
and remember thai green curry is no to thick and should be a soup type consistancy.. hope this is a good recipe for you, my familly love itRecipes please for authentic Thai green curry?
Thai green curry
(KRUNG GAENG KEO WAN)
3 pieces dried Laos (Ka), chopped
or teaspoon Laos powder
1 teaspoon dried lesser ginger (Krachai),
or 1 teaspoon powdered lesser ginger
1 teaspoon caraway seeds
or 1 teaspoon ground caraway
12 black peppercorns
or 1 1/2 teaspoons ground black pepper
4 whole cloves or 1/4 teaspoon ground cloves
1 whole nutmeg pod or 1 teaspoon ground nutmeg
2 stalks lemon grass, minced
2 tablespoons coriander roots, chopped
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1 teaspoon lime zest, mince,
or 1/2 teaspoon dried
Kaffir lime rind, soak in hot water
until soft, then mince
8 whole green Serrano chilies,
stemmed, and minced
1 teaspoon shrimp paste (Kapee)
1 teaspoon salt
4 tablespoons vegetable oil
Place the whole, dries spices (Laos, lesser ginger, coriander, caraway, peppercorns, cloves and nutmeg) in a mortar and pound or grind to a smooth, somewhat stringy, powder. (Or if you'd like to use a spice grinder, because of its size this will require repeated steps.) Omit this step if ground spices are used. Empty the powder into a food processor; if not available, continue with the mortar and pestle. Add the remaining ingredients, including oil, and process or pound to a smooth, even paste.
[The green curries are the hottest in the Thai spectrum of spiciness. To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, green chilies (with seeds) included in the paste. Adjust the amounts of chilies to suit your own spice-heat tolerance and that of your guests. The paste will keep for at least 1 month in an airtight container in your refrigerator.]
GREEN CHICKEN CURRY (GAENG KEO WAN GAI)
2 1/2 to 3 pounds frying chicken, boned, skinned and
cut into small chunks
2 cups "Thick" coconut milk
2 tablespoons fish sauce (Nam Pla)
3 pieces dried Laos (Ka)
3 tablespoons green curry paste
2 cups "Thin" coconut milk
1/2 cup fresh sweet basil leaves
(1 tablespoon dried may be substituted)
6 to 8 young citrus leaves
1/3 cup green peas (optional)
6 green Serrano chilies
In a wok, boil together the chicken, "Thick" coconut mile, fish sauce and Laos until the meat is tender. Remove the chicken to a plate with a slotted spoon and continue boiling until the milk thickens and becomes oily. Add the curry paste and continue cooking, stiffing to help mix the paste, for a few more minutes. Return the chicken to the wok when the mixture is smooth and the paste has released its aroma. Pour in the "Thin" coconut milk and return to the boil. Reduce heat and simmer for 5 to 10 minutes. Add the basil and citrus leaves, peas, and chilies. Increase heat and boil again for 5 minutes. Serve over rice.Recipes please for authentic Thai green curry?
Quick Thai Green Curry
4 servings 26 min 10 min prep
1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1-2 tablespoon thai green curry paste
1 (14 1/2 ounce) can chicken broth
2 cups sliced cooked chicken or cooked beef or cooked pork
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedges
Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
for the paste
3-4 lime leaves,
2 limes, juice only
3 lemon grass flatten large ends with rolling pin
5-6 hot green chillies
2 tea spoons mint
1/4 cup coriander (cilantro) includind stalks
salt and pepper
1 med onion
2-3 cloves garlic
3 teaspoons chopped ginger (freash)
soy sauce.. few spashes
fish sauce.. few splashes
4-5 tins coconut cream
place all ingrediants into food processer until very fine..
heat up a saucepan with a little veg or sesame oil...
add paste and cook out stiring occasionally untill colour has darken a little and formed a paste like consistancy,
add 4-5 cans of coconut cream (belive it or not better than fresh coconut) and simmer for aprox 30-40 mins..
pass through coarse sive. this is your base sauce..
no for the main curry....
there is meny veriation now but i will go with chicken
seal off diced chicken in a hot saucepan,
add your sauce and cook until cooked and tender,
add handfull of chopped coriander (cilantro) and serve with sticky thai jasmin rice..
as an addition you may like to add sealed off diced aubergin (egg plant) and chick peas but not essential for flavour
and remember thai green curry is no to thick and should be a soup type consistancy.. hope this is a good recipe for you, my familly love itRecipes please for authentic Thai green curry?
Thai green curry
(KRUNG GAENG KEO WAN)
3 pieces dried Laos (Ka), chopped
or teaspoon Laos powder
1 teaspoon dried lesser ginger (Krachai),
or 1 teaspoon powdered lesser ginger
1 teaspoon caraway seeds
or 1 teaspoon ground caraway
12 black peppercorns
or 1 1/2 teaspoons ground black pepper
4 whole cloves or 1/4 teaspoon ground cloves
1 whole nutmeg pod or 1 teaspoon ground nutmeg
2 stalks lemon grass, minced
2 tablespoons coriander roots, chopped
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1 teaspoon lime zest, mince,
or 1/2 teaspoon dried
Kaffir lime rind, soak in hot water
until soft, then mince
8 whole green Serrano chilies,
stemmed, and minced
1 teaspoon shrimp paste (Kapee)
1 teaspoon salt
4 tablespoons vegetable oil
Place the whole, dries spices (Laos, lesser ginger, coriander, caraway, peppercorns, cloves and nutmeg) in a mortar and pound or grind to a smooth, somewhat stringy, powder. (Or if you'd like to use a spice grinder, because of its size this will require repeated steps.) Omit this step if ground spices are used. Empty the powder into a food processor; if not available, continue with the mortar and pestle. Add the remaining ingredients, including oil, and process or pound to a smooth, even paste.
[The green curries are the hottest in the Thai spectrum of spiciness. To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, green chilies (with seeds) included in the paste. Adjust the amounts of chilies to suit your own spice-heat tolerance and that of your guests. The paste will keep for at least 1 month in an airtight container in your refrigerator.]
GREEN CHICKEN CURRY (GAENG KEO WAN GAI)
2 1/2 to 3 pounds frying chicken, boned, skinned and
cut into small chunks
2 cups "Thick" coconut milk
2 tablespoons fish sauce (Nam Pla)
3 pieces dried Laos (Ka)
3 tablespoons green curry paste
2 cups "Thin" coconut milk
1/2 cup fresh sweet basil leaves
(1 tablespoon dried may be substituted)
6 to 8 young citrus leaves
1/3 cup green peas (optional)
6 green Serrano chilies
In a wok, boil together the chicken, "Thick" coconut mile, fish sauce and Laos until the meat is tender. Remove the chicken to a plate with a slotted spoon and continue boiling until the milk thickens and becomes oily. Add the curry paste and continue cooking, stiffing to help mix the paste, for a few more minutes. Return the chicken to the wok when the mixture is smooth and the paste has released its aroma. Pour in the "Thin" coconut milk and return to the boil. Reduce heat and simmer for 5 to 10 minutes. Add the basil and citrus leaves, peas, and chilies. Increase heat and boil again for 5 minutes. Serve over rice.Recipes please for authentic Thai green curry?
Quick Thai Green Curry
4 servings 26 min 10 min prep
1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1-2 tablespoon thai green curry paste
1 (14 1/2 ounce) can chicken broth
2 cups sliced cooked chicken or cooked beef or cooked pork
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedges
Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
Recipes (not making green curry) with Thai green curry paste?
Can anyone tell me any recipes/ideas that use Thai green curry paste, but not making green curry. I bought a tub of it and made green curry several times. I now want to use it for other recipes (must be there).Recipes (not making green curry) with Thai green curry paste?
Hi Curious Cat!
If I can fit them all on, I have three recipes for you, using Thai green curry paste. If you would like even more recipes, go to www.google.com, and type in "recipes using green curry p aste." You'll find many there.
GREEN CURRY CHICKEN
Courtesy of Chef Tyler Florence
2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges. Serves 4.
*******************************
THAI GREEN CURRY COCONUT SAUCE
1 14-ounce can unsweetened coconut milk
1 1/2 teaspoon(s) Thai green curry paste, or more to taste
1 cup(s) chicken stock or low-sodium broth
Four strip(s) lemon zest (1-inch) (see Alternatives)
1 piece(s) fresh ginger 1-inch-long, peeled, thinly sliced and lightly smashed
Four strip(s) lime zest 1-inch long (see Alternatives)
3 tablespoon(s) Asian fish sauce
1 1/2 tablespoon(s) light brown sugar
2 tablespoon(s) fresh lime juice
1/4 cup(s) coarsely chopped cilantro
2 tablespoon(s) finely chopped basil
In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
ALTERNATIVES: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
APPLICATIONS: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
MAKE AHEAD: The curry sauce can be refrigerated in a glass jar for up to 2 days. Makes 2 cups.
*********************************
FISH WITH GREEN COCONUT CURRY SAUCE
4 fish fillets - (6 to 8 oz ea)
Salt to taste
Freshly-ground black pepper to taste
2 tbl vegetable oil
3 tbl minced yellow onion
2 garlic cloves minced
2 tbl fish sauce (Asian section of your market)
1 tbl low-salt soy sauce
1 tsp minced peeled fresh gingerroot
1 cup coconut milk
1/2 tsp green curry paste (you can always add more)
2 tbl freshly-squeezed lime juice
1/2 tsp light brown sugar
2 x green onions, white and green part chopped
Season fish with salt and pepper. Heat oil in a large skillet and add fish. Lightly brown fish on one side. Flip fish over and cook for 1 minute. Add onion, garlic, fish sauce and soy sauce. Cook for 2 to 3 minutes more. Add coconut milk and ginger. Remove fish when just cooked and keep warm.
Stir in curry paste, lime juice, brown sugar and green onion. Heat to a boil. Taste the sauce. If you want it hotter, add a little more curry paste. To serve, arrange fish on plates and spoon sauce over.
This recipe yields 4 servings
NOTES:
This recipe is great with just about any fish. I prepare it most often with albacore, dorado and yellowtail. It's great with steamed rice and sauteed vegetables.
************************************
Happy cooking, and good luck! :)Recipes (not making green curry) with Thai green curry paste?
Curious Cat, thank you for your generous rating and your kind comments. Much appreciated!
Halibut Cubes in Thai Green Curry Sauce
Ingredients:
1 can (15 ounces) unsweetened coconut milk (see notes)
2 tablespoons Thai green curry paste
1/4 cup sliced green onions
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 tablespoon Thai fish sauce
1 pound halibut steaks or fillets, skinned, boned and cut into 1-inch cubes
2 medium firm but ripe tomatoes, peeled, seeded and coarsely diced
1 Handful of fresh basil or mint leaves OR a combination
Directions:
Do not shake coconut milk before opening can. Skim 1/4 cup of thick "cream" from surface of milk and heat it in wok or saucepan over medium heat until bubbly. Add curry paste, green onions and green beans and cook until mixture is quite fragrant and oil begins to separate from cream.
Discard remaining cream from coconut milk if desired, then add remaining milk and fish sauce to pan. Bring to a boil, lower heat to medium and cook until mixture is reduced by half. Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in basil leaves and serve with rice.
Notes: Coconut milk is high in saturated fat, so if you're watching calories, discard the oil-rich coconut "cream" and use 1 tablespoon peanut or corn oil when cooking the curry paste, green onions and green beans. You'll lose just a bit of the coconut flavor.
you can add soya sauce for changing the color
Hi Curious Cat!
If I can fit them all on, I have three recipes for you, using Thai green curry paste. If you would like even more recipes, go to www.google.com, and type in "recipes using green curry p aste." You'll find many there.
GREEN CURRY CHICKEN
Courtesy of Chef Tyler Florence
2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges. Serves 4.
*******************************
THAI GREEN CURRY COCONUT SAUCE
1 14-ounce can unsweetened coconut milk
1 1/2 teaspoon(s) Thai green curry paste, or more to taste
1 cup(s) chicken stock or low-sodium broth
Four strip(s) lemon zest (1-inch) (see Alternatives)
1 piece(s) fresh ginger 1-inch-long, peeled, thinly sliced and lightly smashed
Four strip(s) lime zest 1-inch long (see Alternatives)
3 tablespoon(s) Asian fish sauce
1 1/2 tablespoon(s) light brown sugar
2 tablespoon(s) fresh lime juice
1/4 cup(s) coarsely chopped cilantro
2 tablespoon(s) finely chopped basil
In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
ALTERNATIVES: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
APPLICATIONS: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
MAKE AHEAD: The curry sauce can be refrigerated in a glass jar for up to 2 days. Makes 2 cups.
*********************************
FISH WITH GREEN COCONUT CURRY SAUCE
4 fish fillets - (6 to 8 oz ea)
Salt to taste
Freshly-ground black pepper to taste
2 tbl vegetable oil
3 tbl minced yellow onion
2 garlic cloves minced
2 tbl fish sauce (Asian section of your market)
1 tbl low-salt soy sauce
1 tsp minced peeled fresh gingerroot
1 cup coconut milk
1/2 tsp green curry paste (you can always add more)
2 tbl freshly-squeezed lime juice
1/2 tsp light brown sugar
2 x green onions, white and green part chopped
Season fish with salt and pepper. Heat oil in a large skillet and add fish. Lightly brown fish on one side. Flip fish over and cook for 1 minute. Add onion, garlic, fish sauce and soy sauce. Cook for 2 to 3 minutes more. Add coconut milk and ginger. Remove fish when just cooked and keep warm.
Stir in curry paste, lime juice, brown sugar and green onion. Heat to a boil. Taste the sauce. If you want it hotter, add a little more curry paste. To serve, arrange fish on plates and spoon sauce over.
This recipe yields 4 servings
NOTES:
This recipe is great with just about any fish. I prepare it most often with albacore, dorado and yellowtail. It's great with steamed rice and sauteed vegetables.
************************************
Happy cooking, and good luck! :)Recipes (not making green curry) with Thai green curry paste?
Curious Cat, thank you for your generous rating and your kind comments. Much appreciated!
Report Abuse
Recipes (not making green curry) with Thai green curry paste?Halibut Cubes in Thai Green Curry Sauce
Ingredients:
1 can (15 ounces) unsweetened coconut milk (see notes)
2 tablespoons Thai green curry paste
1/4 cup sliced green onions
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 tablespoon Thai fish sauce
1 pound halibut steaks or fillets, skinned, boned and cut into 1-inch cubes
2 medium firm but ripe tomatoes, peeled, seeded and coarsely diced
1 Handful of fresh basil or mint leaves OR a combination
Directions:
Do not shake coconut milk before opening can. Skim 1/4 cup of thick "cream" from surface of milk and heat it in wok or saucepan over medium heat until bubbly. Add curry paste, green onions and green beans and cook until mixture is quite fragrant and oil begins to separate from cream.
Discard remaining cream from coconut milk if desired, then add remaining milk and fish sauce to pan. Bring to a boil, lower heat to medium and cook until mixture is reduced by half. Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in basil leaves and serve with rice.
Notes: Coconut milk is high in saturated fat, so if you're watching calories, discard the oil-rich coconut "cream" and use 1 tablespoon peanut or corn oil when cooking the curry paste, green onions and green beans. You'll lose just a bit of the coconut flavor.
you can add soya sauce for changing the color
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