Could you plz tell me abt any Thai recipe which yu like most?

i have to cook my own recipe in my thai cooking class?? i m just wondering if someone can help me...plz give me yur ideas what it could be??? and wat ingredients should i use??? i m looking for something new...Could you plz tell me abt any Thai recipe which yu like most?
Thai Crab Rolls -- Moderately spiced crab meat rolled into Thai spring roll sheets before quickly 'pan' deep-fried and dipped into a magical, tangy dipping sauce! Arrange on lettuce leaves with the dip in the center for a stunning presentation.





.INGREDIENTS

1 pound crabmeat, drained and flaked

1 tablespoon mayonnaise

1 tablespoon tamarind paste

1 bird's eye chile, seeded and minced

2 pinches salt

1 (12 ounce) package spring roll wrappers

1 egg yolk, beaten

1 cup vegetable oil for deep-frying



1/4 cup rice vinegar

1 teaspoon soy sauce

1 clove garlic

2 tablespoons white sugar

15 butter lettuce leaves, rinsed





..DIRECTIONS

1.In a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. Spoon about 2 tablespoons of the mixture onto the center of a spring roll square. Fold one corner up just past the filling, and press to seal. Brush the open section of the roll with egg yolk. This does not just seal the roll, it also crisps it. Fold the two corners on either side of the folded corner towards the center. Roll up the filling tightly towards the remaining point. Seal the point with a little more egg if necessary. Repeat with remaining wrappers.



2.Add enough oil to a heavy skillet to cover the rolls about half way. Heat over medium-high heat until oil is sizzling hot. Fry rolls a few at a time for 45 to 50 seconds, until golden. Remove to paper towels to drain.



3.To make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. Process until smooth.



4.To serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. Arrange crab rolls on top of lettuce leaves around the dip.





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Thai Pineapple Chicken Curry -- This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy.





.INGREDIENTS

2 cups uncooked jasmine rice

1 quart water

1/4 cup red curry paste

2 (13.5 ounce) cans coconut milk

2 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons fish sauce

1/4 cup white sugar

1 1/2 cups sliced bamboo shoots, drained

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 small onion, chopped

1 cup pineapple chunks, drained





..DIRECTIONS

1.Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.



2.In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.



3.Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.





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Spicy Garlic and Pepper Shrimp -- Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.





.INGREDIENTS

2 1/2 tablespoons vegetable oil

1/4 cup water

1 cup shredded cabbage

1 tablespoon minced garlic

8 large fresh shrimp, peeled and deveined

2 teaspoons crushed red pepper flakes

2 tablespoons sliced onion

1 tablespoon chopped fresh cilantro

1 tablespoon soy sauce





..DIRECTIONS

1.Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.



2.Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.Could you plz tell me abt any Thai recipe which yu like most?
I personally love vegetable pad thai! Check this site out.



http://www.easy-thaifood.com/Could you plz tell me abt any Thai recipe which yu like most?
Yellow Thai Curry



Ingredients:



2 (14 ounce) cans coconut milk, unshaken

2 teaspoons to 1 tablespoon red curry paste or yellow curry paste

1/2 teaspoon turmeric (if using red curry paste)

2 teaspoons yellow curry powder (if using red curry paste)

1 pound boneless, skinless chicken, cut into chunks

1 potato, peeled and cut into chunks

2 tablespoons fish sauce

1 tablespoon palm sugar or light brown sugar

Jasmine or sticky rice

Ginger* (optional)

Garlic* (optional)

Lemon grass* (optional)



Directions:



Carefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste (and curry powder and turmeric, if using) and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add chicken and stir-fry 2 to 3 minutes or until chicken is coated with curry paste.



Add remaining coconut milk, potato, fish sauce and palm sugar, and simmer 15 minutes or until chicken and potato are cooked. Serve with jasmine rice or sticky rice.



Yields 4 servings.



* To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.





Pad Si-iew



Marinade

3 to 5 cloves garlic minced

1 medium duck egg, beaten (use chicken eggs

if you can't get duck eggs)

1 tablespoon cornstarch/cornflour

1 tablespoon rice wine

1 tablespoon fish sauce

3 tablespoons sweet dark soy sauce

2 tablespoons oyster sauce

1 tablespoon palm sugar

1 teaspoon sesame oil

1 teaspoon freshly ground black pepper

1 tablespoon freshly ground ginger

1 tablespoon chopped green onions

1 tablespoon chopped shallots

1 tablespoon thinly sliced red prik ki nu

(birdseye chiles - optional).



Take about 8 ounces (250 grams) of beef and slice it paper thin (if you don't fancy this try and persuade your butcher to put it through the bacon slicer) and marinade the beef in the marinade for about an hour.



Marinated beef (above)

8 ounces sen yai (wide rice noodles)

1 tablespoon fish sauce

1 tablespoon palm sugar

2 tablespoons oyster suace

2 tablespoons sweet dark soy sauce

1 cup broccoli florets

1/2 cup coconut milk (optional)



Cook the noodles until tender (al dente I believe is the appropriate Italian word), in plain water, then put in cold water to halt the cooking process.



Heat a wok and using a little oil stir fry the marinated beef until it just begins to cook (because it is cut very thin, this is quite quick, so be careful not to overcook). Add the noodles and the remaining ingredients, and stir until blended and heated through. Taste the sauce for balance of flavours (it should be just on the sweet side with a salty tang).



Serve with rice and the usual Thai table condiments: prik dong (chiles in vinegar), prik pom (ground red chiles) and sugar.