What is an easy recipe for any thai food?

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http://www.ezythaicooking.com/free_recip鈥?/a>What is an easy recipe for any thai food?
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



THAI BASIL CHICKEN



1 lb. skinned, boned chicken breasts

4 cloves garlic, minced

4 green onions, chopped

2 tbs peanut or olive oil

4 tiny green or red asian chili peppers, stemmed and finely chopped

3/4 cup finely chopped fresh basil leaves

2 tbs fish sauce



Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. Add chili peppers and cook, stirring, about 1 minute more. Add chicken and stirfry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired.



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



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.



JM