114 Thai Food Recipes

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Contents
BEEF, PORK, LAMB, VEAL
Bangkok Beef With Basil Green Curry Beef Khao Mu Daeng Mu Yang Takrai Neua Yang Nua Yang Nam Tok Pad Si-iew Seua Rong Hai Thai Beef Ribbons Thai Beef Salad Thai Chile Beef Thai Coconut Lime Dippers Thai Lemon Beef Thai Pork And Pineapple Thai Pork Burritos Thai Pork With Cellophane Noodles Thai Sweet And Sour Pork Vietnamese Pork With Orange Juice And Cilantro Vietnamese Stir Fry

BEVERAGES
Tai Iced Tea

BREAKFAST
Thai Stuffed Omelets

DESSERTS
Thai Bananas In Coconut Milk Thai Bananas In Sticky Rice Thai Custard-filled Pumpkin Thai Ice Cream Thai Ice Cream With Candied Ginger Topping

EGG ROLLS
Thai Egg Rolls Thai Spring Rolls Vietnamese Spring Rolls

GAENG PEHT GAI

Red Thai Curry

MISC
Coconut Pancakes Miang Kham Miang Khum Taro Balls In Coconut Cream Thai Bibingkang Malagkit

POULTRY
Bpeek Kai Mao Daeng Bpeek Kai Yat Sai Koong Gaeng Khio Wan Kai Gaeng Massaman Kai Gaeng Phed Kai Gai Pad Khing Gai Yang Kaeng Som Kai Wan Kai Sai Takrai Penaeng Kai Satay Kai Spicy Grilled Thai Chicken Thai Cabbage Thai Chicken Breasts Thai Chicken Curry Thai Chicken Curry Thai Chicken Quesadillas With Spicy Peanut Sauce And Mango Salsa Thai Chicken Salad Thai Chicken With Basil Thai Chicken With Cashew Nuts And Dried Chiles Thai Chicken With Cashews

Thai Kai Pad Prik Haeng Thai Larb Thai Red Curry Chicken Thai Thighs

RICE, NOODLES, POTATOES, STARCH

Khao Sapparot Pad Mi Korat Phet Pad See You Pad Thai Pad Thai Pineapple Fried Rice Sesame Noodles With Thai Peanut Sauce Thai Fried Noodles Thai Fried Noodles With Pork And Peanuts Thai Noodles Thai Rice Noodles Vietnamese Rice Cake In Banana Leaf

SAUCES & INGREDIENTS

Basic Thai Curry Pastes Chile-vinegar Sauce Green Thai Curry Nam Jim Polamai Nam Jim Wan Nam Prik Narok Panang Curry Red Curry Paste Spicy Thai Chicken Salad Thai Bbq Marinade Thai Bbq Marinade Thai Chili-garlic Basic Sauce Thai Ingredient Substitutes Thai Sweet-chili Sauce Tofu Sauce Yellow Thai Curry

SEAFOOD

Big Four Paste Bu Ja Bu Pad Phom Kari Kraphong Khao Priao Wan Pad Ped Pla Dhuk Pla Kapong Kimao Pla Lat Pla Nung Khing Sai Het Thai Shrimp Wraps

SOUPS
Kai Tom Kah Quick Thai Eggplant Soup Thai Curry Noodle Soup Thai Seafood Soup Tom Yum

VEGETABLES & SALADS

Chinese Greens, Thai Style Pak Bung Loy Fa Pineapple Salad Som Tam Isan Spicy Thai Pasta Salad Spicy Thai Slaw Thai Cucumber Salad Thai Fruit Salad Thai Shrimp Salad Thai Sweet Garlicky Cauliflower With Red Pepper Strips Thai Velvet Chicken Salad Yum Woon Sen

BEEF, PORK, LAMB, VEAL

Bangkok Beef with Basil
Yields 4 servings 1 (1 pound) top sirloin or flank steak, cut into thin strips

1 tablespoon cornstarch 2 tablespoons water or stock 1 tablespoon rice wine 3 cloves garlic, thinly sliced 2 serrano or jalapeno chiles, minced 2 tablespoons oyster sauce Pinch of sugar 1 teaspoon fish sauce 1 cup canned bamboo shoots, well drained 1 red bell pepper, julienned 1 cup diced fresh tomatoes 3/4 cup fresh Thai basil leaves Oil for saut?ing Mix water, wine and cornstarch in a zip-type bag, add beef and marinate 10 minutes. Heat oil in wok or large skillet. Stir-fry garlic and chiles until fragrant, then add beef and tomatoes. After 1 or 2 minutes, add all other ingredients except basil. Cook 3 to 4 minutes more, then add basil. Stir once more, then serve. Serve hot over Asian noodles or warm with mixed greens as a salad.

Green Curry Beef

Serves 8. If you've never cooked Thai before, start with this one. It introduces you to many ingredients and flavors at once, is spicy but not too fiery, and is simple to make. Look for the best quality commercial curry paste you can. The first time you make this dish, start with half the curry paste and taste after combining with the coconut milk; you can increase the intensity at this point if desired. Be sure to use unsweetened coconut milk. 1 pound (450 g) lean beef steak 2 tablespoons (25 mL) peanut oil 3 tablespoons (50 mL) green curry paste, or to taste 1 (14 ounce) (400 mL) can coconut milk 4 fresh red chile peppers, seeded, ribbed and sliced 3 tablespoons (50 mL) fish sauce or soy sauce 2 teaspoons (10 mL) salt 1 tablespoon (15 mL) granulated sugar

4 lime leaves 2 cups (500 mL) chicken stock, preferably homemade 2 green onions, sliced Handful of fresh basil leaves Cut the beef into thin slices about two inches long (you may want to partially freeze the beef to make cutting easier). Set aside. Heat a wok or large skillet until hot. Add the oil, and when hot stir in the curry paste. Stir fry for 30 seconds. Drizzle in the coconut milk, stirring constantly. Add the sliced chili, fish sauce, salt, sugar, lime leaves and stock. Bring to a boil. Add the beef slices and green onions. Turn the heat to low and simmer the dish uncovered for 15 minutes until the beef is tender and the sauce slightly thickened. Stir in the basil leaves and cook until wilted. Serve at once with plain steamed rice.

Khao Mu Daeng (Red Pork with Rice Thai)

Mu daeng is a complement to khao man kai. Indeed in Thailand vendors that sell one very often sell the other, but nothing else. Like khao man kai a good lunch time meal can be had for half a dollar or so. An interesting style for two people is to buy a portion of khao man kai and a portion of khao mu daeng, and to share the meals. Traditionally the pork was marinated in a highly complex mixture of herbs and berries to turn it sweet and red. Today the marinade at most street vendors stalls is water to which a little artificial red food die and a dash of sugar is added. What follows is my sister-in-law's recipe, and she got it from her father. Father-in-law used a very traditional recipe, but this version is somewhat simplified. In Thailand the food is cooked by placing it on a grating in an iron bowl hanging from a tripod over a charcoal brazier, the whole being covered with a large metal drum, such as a 55 gallon oil drum, to trap the smoke and enhance the flavour of the meat. If you have a domestic food smoker, or can improvise one with a barbeque, then go ahead, otherwise, add a little "Liquid Smoke" and cook the dish as follows. Again this will feed two hungry people or four with moderate appetites. You need about a pound of pork loin, pork steak, or pork chops.

The marinade is made by mixing: 1/4 chopped tomato from which the seeds and skin have been discarded 4 tablespoons fish sauce 4 tablespoons honey 2 preserved Chinese plums, chopped This is mixed in a blender, and the meat thoroughly painted with it and left to stand for several hours. If you cannot cook in a suitably smoky atmosphere, add a little Liquid Smoke to the marinade. If you want it a little redder use cochineal food colorant. Place the meat, and the marinade, in a casserole, and add about a cup of water or pork stock. Bring it to a boil on the stove top, then reduce to low heat and cover, and continue to cook slowly until just about cooked. The meat is then removed from the liquor in which it has cooked, and drained, then placed under a grill or broiler on high heat and browned. Allow it to cool and then slice it into strips, and the strips into bite size pieces. Bring the cooking liquor back to the boil, and add two tablespoons of dark sweet soy, and 2 tablespoons of honey and two tablespoons of rice vinegar, and reduce to a thick sauce like consistency, adding a little cornstarch or rice flour if necessary to thicken it. Serve the pork on a bed of rice, garnished with coriander leaves, with a supply of cucumber slices, and place the gravy in a small bowl, so the diner may take as much as they choose. Note that the meat and sauce may be served cold.

Mu Yang Takrai (BBQ Pork with Lemon Grass Thai)

Here is yet another Thai barbecue recipe. This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazzier, and then served along with a dipping sauce in a small plastic bag. It makes an easy recipe for a summer afternoon's barbecue. Alternatively you can make it with pork chops or even with spareribs or chicken pieces...it even

makes a barbecue sauce for hamburgers and hot dogs. 1 pound pork, cut into bite size pieces Marinade 10 tablespoons palm sugar 10 tablespoons nam pla (fish sauce) 10 tablespoons dark soy sauce 10 tablespoons takrai (lemon grass), sliced very thinly 5 tablespoons whiskey 5 tablespoons hom daeng (shallots), sliced very thinly 5 tablespoons kratiem (garlic), minced 5 tablespoons coconut milk 3 tablespoons sesame oil 1 tablespoon prikthai (black pepper), freshly ground Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut milk, stirring until combined. Marinade the meat for 1 to 3 hours in a cool place, then drain well, and thread onto skewers. Barbeque the meat until cooked. Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has dripped from the marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.

Neua Yang (Charcoal Broiled Beef in a Hot/Sweet Sauce Thai)

Yang dishes are the Thai equivalent of barbecue food. The most common is undoubtedly kai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier. This version - neua yang or barbecued beef - has a more assertive sauce to go with the stronger flavor of the beef. It is best accompanied with a bottle of strong beer, especially when eaten as lunch during a break from working in the paddy fields... At dinner a good Italian red wine is I think the best choice... And of course if you don't have a charcoal brazier, or the weather is a shade cooler than here (it's 38C [100F] outside as I type this...) then you could just as easily prepare this dish on a griddle or

broil it in the oven (but it *does* taste best if it can absorb the flavor of the charcoal smoke). For an evening meal I would suggest serving it with a salad such as the yam polamai (that I will post next), and a soup such as tam kha kai (chicken soup with a coconut milk stock). First prepare a serving platter, lined with lettuce leaves, and decorated with sliced cucumber. Sauce 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon dark sweet soy sauce 3 tablespoons shallots (purple onions), sliced very thinly 1/2 tablespoon palm sugar (or honey) 1/2 tablespoon prik phom (powdered dried red chiles) 1 tablespoon sliced spring onion/scallion/green onion, including tops 1 teaspoon bai chi (coriander/cilantro leaf), chopped Combine the ingredients to make the sauce. taste and if required add extra sugar/honey, lime juice and/or prik phom. NOTE: You can substitute saut?ed onion for the shallots if they are unavailable. Also, remember when using prik phom (and sugar) in sauce preparation that the diners can always add more at the table, but they can't remove it if you put too much in! Barbecue half a pound of steak to whatever "doneness" you prefer, then slice into slices an eighth of an inch thick, and then cut the slices into bite sized pieces. Place on the lettuce, and pour the sauce over the steak. Served as a one-plate dinner, this serves one fairly hungry diner, but with the soup and salad should be adequate for four people. Accompany with the usual Thai table condiments (prik phom, sugar, and prik dong [red chiles in vinegar]).

Nua Hang Nam Tok (Waterfall Beef Thai)

If you've got a broiler/grill you can cook this one anytime, otherwise wait for the barbeque season. In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier

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