Thai food... recipes please.?

Does anyone know any easy Thai recipes?

I tried some Thai food the other day and it was delicious, so I've been looking for some recipes, but all of the one's I find are really hard to do.



Thanks!Thai food... recipes please.?
You may want to have a look at Pim's recipes: http://www.chezpim.com/blogs/thai_recipe鈥?/a>



If you don't know who she is, have a look see here: http://www.chezpim.com/blogs/pim-who.htm鈥?/a>Thai food... recipes please.?
Directions



Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2鈥?pieces and smash with the side of a heavy knife to release flavor.



Tear the center vein off the lime leaves. Slice your galangal into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat



Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don鈥檛 discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside.



Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you鈥檙e using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.



After you鈥檝e boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.

Add the fish sauce and remove from heat. You will now season the soup.



Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time.



If making the version with milk: Add the milk and dried chilies. If doing this step you鈥檒l need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.

Add cilantro and serve.



This soup is best served really hot!





Voila!!!

Enjoy!!!Thai food... recipes please.?
these are my fav thai foods that are pretty much easy to make

pad thai - http://www.thaitable.com/Thai/recipes/Pa鈥?/a>

tofu salad - http://www.khiewchanta.com/archives/vege鈥?/a>
Chicken and Pineapple curry

Serves 4



400 g (13 oz) chicken fillets



1 ts chilli paste

600 ml (20 fl oz) coconut milk

300 g (10 oz) canned pineapple pieces

1 tb brown sugar

1 tb fish sauce







1. Slice chicken, drain pineapple pieces.

2. Bring half of the coconut milk to boil and add chilli paste.

3. Add chicken and heat.

4. Add pineapple, sugar, fish sauce and the rest of the coconut milk and stir.

5. Simmer for 15 minutes.

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Pawpaw Salad

Serves 4



1 green pawpaw

4 long green beans

3 tomatoes

3 tb unsalted peanuts

3 clove garlic

1 Kaffir-lime

2 ts chilli paste

1 tb palm sugar

1 tb fish sauce

6 dried shrimps



Takes 30 minutes



Peel pawpaw, cut into half, take out the seeds.

Dice pawpaw into small pieces.

Cut beans into 1 cm long pieces, dice tomatoes, chop peanuts, peel garlic.

Mix and chop chilli paste, garlic, palm sugar, fish sauce, shrimps and 1 tb of the pawpaw in a food processor.

Add this paste to the rest of the pawpaw, beans, tomatoes and peanuts and season with lime juice

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Spicy Prawn Soup

Serves 4



200 g mushrooms

2 spring onions

16 peeled prawns

1 l chicken soup stock

3 tbs lemon juice

1 ts chili paste

3 tbs fish sauce

1/2 Kaffir-lime



Takes 20 minutes



In a pot bring chicken soup stock to boil.

Cut mushrooms into half. Cut spring onions into 2 cm long pieces. Wash prawns.

Add lemon juice, chilipaste and fish sauce to the chicken soup stock and stir.

Add mushrooms, spring onions and prawns and let simmer for ten minutes.

Reduce heat and season with Kaffir-lime juice.