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| Thai Food Recipes |
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Thai food is often steamed, quickly stir-fried, or grilled and such cooking methods, plus the use of fresh ingredients, make it unusually healthy. While the cooking process tends to be relatively brief, with a minimum of complications, preparation. Some dishes may require considerable time and effort. Generally this involve peeling and chopping the various ingredients, as well as, blending them with a mortar and pestle.
| Golden
Fried Shrimp (Koong Tord) |
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Ingredients:
Shrimp 15 counts
Cilantro 1-2 stocks
Garlic 3 cloves
Pepper 1/4 teaspoons
Thin
soy sauce 1 teaspoon
Wonton skin 15 pieces
Sweet
chili sauce as dipping sauce
Vegetable Oil : 2 cups(for frying)
Cooking:
Clean shrimp and take out the shell, leave out the tail(if you like); devine
and half cut the back; mix with cilantro, pepper, thin soy sauce and finely
chopped garlic leave for 15 minutes; take one shrimp and wrap with wonton
skin leave the tail out; fry in medium heat oil and take out; serve with
sweet chili sauce.
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| Baked
Chicken with Curry Powder. |
With
choice of meat ; chicken |
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Ingredients:
Medium chicken 1
Pepper 10 seeds
Curry
powder 1 tablespoon
Salt 1 1/2 teaspoon
Garlic 3-4 cloves
Sweet
Chili Sauce for dipping
Cooking:
1. Clean chicken thoroughly inside and outside, leave it dry for few minutes.
2. Mash and mix pepper, garlic, salt and curry powder in mortar,
then apply all over chicken both inside and outside, leave it for 15 minutes.
3. Put chicken in oven with 400 degree F, for 30-45 minute or until it
completely cooked and then take out.
4. Serve with Sweet chili sauce.
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| Baked
pork spare rib with pineapple sauce. |
With choice of meat ; pork spare rib, beef spare rib |
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Ingredients:
Baby spare rib 2.2 Lbs.
Squeezed pineapple 1 cup
Roasted coriander
seeds 1 tablespoon
Finely chopped lemon
grass 3 tablespoons
Finely chopped kaffir
leaves 1 tablespoon
Chopped shallot 5 cloves
Salt 1 teaspoon
Curry
powder 2 teaspoons
Coconut
cream 1/2 cup
Cooking:
1. Wash spare rib thoroughly, cut in 1-inch size and marinate in pineapple
juice for 10 minutes
2. Crush coriander seeds in mortar and mix well with lemon grass, kaffir
leaves, shallot, salt.
3. Take spare rib out from pineapple juice and marinate in prepared ingredients
with curry powder and coconut cream for another 30 minutes.
4. After ready, then put in the oven for 20-30 minutes at 400 degree F.
Serve hot with ketchup.
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| Baked
Salmon |
With
choice of meat; salmon |
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Ingredients:
Salmon 3 Lbs
Salt 1 teaspoon
White
pepper 1 teaspoon
Lemon
grass 4 stocks
Shallot 5 heads
Sliced Fresh galanga
1 tablespoon
Butter 1 tablespoon
Chopped Thai
chili 1 teaspoon
Cilantro 2 stems
Kaffir
lime leave 2 leaves
Cooking:
1. Clean Salmon and apply butter all over it.
2. Put on the aluminum foil, sprinkle all ingredients (Chopped lemon grass,
shallot, cilantro, kaffir lime leaves, sliced galanga salt, pepper) over
the fish and wrap it well.
3. Grill on the stove at medium heat for 15 minutes until the fish is
cooked.
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| Lemon
duck |
With
choice of meat ; duck |
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Ingredients:
Duck 1
Salt 2 teaspoons
White
Ground pepper 2 teaspoons
Black
soy sauce 2 tablespoons
Sugar 2 tablespoons
Lemon juice 3 tablespoons
Wheat flour 2 teaspoons
Water 1-2 tablespoons
Cooking:
1. Wash duck thoroughly, and dry it.
2. Mix 1 spoon of salt and 1 spoon of pepper, apply all over duck both
inside and outside.
3. Baked at 400 degree F for 10 minutes and then take out to apply black
soy sauce all over and put back until it cooked.
4. Mix the rest of ingredients and put on the stove and pour over duck.
Serve with tomato.
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| Steam
Tofu in the Pot (Tao Hoo Ob Mor Din) |
Choice
of meat ; Tofu |
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Ingredients
Soft Tofu 2 slices
Bean
Thread (Woon Sen) 1 cup
Dried
Mushroom 4 counts
Dried
Fungus 1/2 cup
Carrot 1 stock
Garlic 3 cloves
Ginger (mince) 3 tablespoons
Corn Flour 2 teaspoons
Pepper 1/2 teaspoon
Sugar 1 teaspoon
Seasoning sauce 1 tablespoon
Bean
Cake 1-2 cubes
Chicken bouillon soup 1/3 cup
Sesame oil 1 teaspoon
Green Onion (optional)
Cooking
Soak dried mushroom, dried fungus in water for 1-2 hours till softened,
slice in bite size. Medium heat the pot, add chicken bouillon soup, bean
cake, garlic, ginger, seasoning sauce, sugar, sesame oil, pepper, corn
flour, stir for 3-4 minutes. Add bean thread, mushroom, carot, stir till
tofu is soften, make sure that all seasoning are mixed. Reduce to low
heat for another 15-20 minutes. Garnish with green onion, ready to serve.
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Noodles
| Pad
Thai |
With
Choice of Meat ; shrimp, chicken |
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Ingredients
;
Dried rice noodles 6 oz
Egg 2
Tamarind
1 tablespoon
Shrimp 8 counts
Chicken 1 lb
Granulate sugar 1/4 cup
Distrilled white vinegar 1/4 cup
Soy
sauce 2 tablespoons
Vegetable oil 1/4 cup
Minced garlic 1 tablespoon
Hard Tofu 6 oz (cut in strips)
Salt 1/2 teaspoon
Sweet
radish 1 tablespoon
Green onion 1/3 cup
Paprika 1/2 tablespoon
Fresh Beanspout 1 cup
Lime 1
Peanut 2/3 cup
Cooking
;
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend
sugar, vinegar, soy sauce and tamarind pulp. (Or you can purchase Pad
Thai Sauce)
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In
a large skillet or wok over medium heat, warm oil and add garlic and eggs;
scramble the eggs. Add tofu and stir until well mixed; add noodles and
stir until cooked.
Stir in Pad Thai sauce, 3/4 tablespoons sugar and 1/2 teaspoons salt.
Stir in peanuts and ground radish. Remove from heat and add chives and
paprika.
Serve with lime and bean sprouts on the side.
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| Pineapple Fried Rice |
With
choice of meat ; Shrimp, pork, beef or chicken
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Ingredients:
Pineapple chunk 2 tbsp
Raisin 1 tbsp
Curry Powder 1 tbsp
Chicken thin slice 1/2 cup
Shrimp 1/2 cup (optional)
Cashew nut 2 tbsp
Cilantro 1 tbsp
Brown Onion slice 1 tbsp
Tomato and Cucumber slices 3-4 slices
Egg 1
Oyster Sauce 1 tbsp
Sugar 1 tbsp
Thin Soy Sauce 2 tbsp
Cooking Oil 3 tbsp
Cooked Rice 2 cup
Cooking:
Heat the oil in the wok; when it is hot, fry the egg, chicken, onion, shrimp (optional) until they are cooked. Turn the heat to low, while adding the rice, pineapple chunks, cashew nuts, curry powder, raisins, oyster sauce, soy sauce, and sugar. Turn to medium-high heat and stir fry all together until they are fully mixed. Continue to stir fry rice and others to avoid sticking.
Scoop the fried rice from the wok, garnish with cilantro, tomato and cucumber on the side.
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| Shrimp Fried Rice |
With
choice of meat ; Shrimp, pork, beef or chicken
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Ingredients:
Shrimp 6-8 counts
Brown Onion slice 1 tbsp
Egg 1
Sugar 1 tbsp
White Ground pepper pint
Fish Sauce 1 tbsp
Golden Mountain Soy Sauce 1 tsp
Oyster Sauce 1 tbsp
Cilantro 1 tbsp
Green onion chopped 1 tbs
Tomato and Cucumber slices 3-4 slices
Cooking Oil 3 tbsp
Cooked Rice 2 cup
Cooking:
Heat the oil in the wok; when it is hot, fry the egg, shrimp, onion until they are cooked. Turn the heat to low, while adding the rice, oyster sauce, soy sauce, sugar and white ground pepper. Turn to medium-high heat and stir fry all together until they are fully mixed. Continue to stir fry rice and others to avoid sticking.
Scoop the fried rice from the wok, garnish with cilantro and green onion; tomato and cucumber on the side.
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| Shrimp
porridge (Kao Tom Koong) |
With
choice of meat ; Shrimp, fish, pork, or chicken
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Ingredients:
Jasmine
rice 2 cups
Shrimp 8-10 counts
Fish
sauce
Green onion 2 tablespoons
Fried garlic 1 tablespoon
Preserved
cabbage 1 tablespoon
Pepper
Cooking:
Cook rice in a pot with about 8 cups of water until it done; put prepared
shrimp(without shell) in boiling rice and add preserved cabbage and fish
sauce to taste; take out from stove; top with finely chopped green onion,
fried garlic and pepper when serving.
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| Steam
Brown Jasmine Rice in the Pot (Kao Kong Ob Mor Din) |
Macrobiotic
food
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Ingredients
Jasmine
Brown Rice : 2 cup
Steam or boil peanut : 1 cup
Steam or boil red bean : 1/2 cup
Steam Taro : 1/2 cup
Dried
Mushroom : 1/2 cup
Squid (cubic cutted) : 1/3 cup
Dried
Shrimp : 1/3 cup
Pineapple (cubic cutted) : 1 cup
Carrot (cubic cutted) : 1 cup
Corn Oil : 1 tablespoon
Sesame Oil : 1 tablespoon
Thin
soy sauce : 2 tablespoons
Cilantro and Green onion (mince) : 1/2 cup
Garlic(mince) : 3 cloves
Pepper : 1 teaspoon
Cooking
Steam brown jasmine rice. Soak dried mushroom in water for 1-2 hours till
softened. Soak dried shrimp in water for 30 minutes. Medium heat the pot,
add corn oil, garlic, pepper, jasmine brown rice, steam peanut, steam red
bean, stir them together. Add taro, mushroom, squid, dried shrimp, pineapple,
carrot, seasoned with sesame oil, soy sauce. Taste add seasoning till you
like. Put all in hot pot, lowest heat for 1 hour. Ready to serve.
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| Sticky
rice with BBQ pork |
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Ingredients:
Sticky
rice 2 lbs
Pork 2.2 lbs
Garlic 7-8 cloves
Cilantro 1-2 stock
Pepper 1 teaspoon
Thin
soy sauce 1/4 cup
Sugar or palm
sugar 2 tablespoons
Vegetable oil 1 teaspoon
Bamboo
skewers
Cooking:
Sticky rice: Soak sticky rice in water for about 5-6 hours; rinse water
out and put in the steaming
basket over steaming
pot; cook for 15-20 minutes. Soak bamboo skewer in water for 1 hour.
BBQ pork: Clean pork thoroughly; slice into thin pieces; mix with pepper,
finely chopped garlic and cilantro, sugar, thin soy sauce, vegetable oil;
marinate for about 2 hours; put marinated pork into bamboo skewer but leave
about 2 inches on the other end; grill on barbeque stove until it done.
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| BBQ
Seafood |
With
choice of meat ; shrimp, mussel, clam, fish, squid |
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Ingredients:
Shrimp or Prawn 5-7 counts
Squid 1-2 counts
Mussel 10 counts
Mix Vegetable as needed
Cooking:
1. Clean all shell fish thoroughly, vertically cut squid in half.
2. Put all shell fish on the grill, use medium heat.
3. Watch until each one is done, take it out.
4. Serve with seafood sauce, Add more chili to taste.
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| Crispy
fish in chili sauce |
With
Choice of Meat ; squids, prawns, shrimps, shellfish, fish |
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Ingredients:
Whole or fillet fish about 2.00lbs
Seafood
chili sauce mix from Lobo
Cooking:
Deep fried fish until golden brown crispy; take out and put it aside.
Prepare the chili sauce; mix 1 pack of seafood chili sauce with 1 cup of
water; bring to a boil; stir constantly until it thickened; pour over the
fish. Ready to server.
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| Grilled
Beef Salad |
With
choice of meat ; beef, pork, chicken or tofu |
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Ingredients:
Beef sirloin 1 Lb
Fish
sauce 4-5 tablespoons
Lemon juice 5-6 tablespoons
Finely chopped Fresh galanga 1 teaspoon
Finely chopped Lemon
grass 4 tablespoons
Finely chopped Kaffir
lime leave 1 tablespoon
Mint leaves 1/4 cup
Sliced cucumber 1/2 cucumber
Chopped green onion 2 tablespoons
Cooking:
1. Clean beef and slice into 2 big pieces.
2. Grill until medium cook and slice into small pieces.
3. Mix with all ingredients , garnish with mint leaves and green onion.
4. Serve with fresh vegetable like cabbage and warm steamed sticky
rice is recommended. If you want some spicy taste, add Thai chili.
Note : If you selected Tofu, mix all those ingredients, pour on top
of tofu.
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| Grilled
pork |
With
choice of meat ; pork, beef, chicken, lamb |
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Ingredients:
Pork sirloin 1 Lbs
Coconut
cream 1 cup
Salt 1 tablespoon
White
pepper 1 teaspoon
Soy sauce (Golden Mountain) 1 tabl spoon
Sugar 1/2 tablespoon
Cooking:
1. Slice pork into thin pieces.
2. Marinate pork with all ingredients and only half of coconut cream for
30 minutes.
3. Put on the grill at medium heat, apply the rest of coconut cream while
grilling, until it done.
4. Served with sauce of your choice.
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| Laab Chicken |
With
choice of meat ; pork, beef. |
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Ingredients
Coarsely chopped chicken 12 oz.
Red onion or shallot 1/4 cup
Fish Sauce 2 tbsp
Lime juice 2 tbsp
Green onion chopped 1 tbsp
Ground roasted rice powder 1 tbsp
Mint leaves chopped 1 tbsp
Mint leaves 4-5 leaves
Chili powder 1 tsp (Medium spicy)
Sugar 1/2 tsp
Cooking:
Put the chicken in pan with medium heat, knead to break up the chicken until cooked thru. Remove from the stove, add chili powder, fish sauce, lime juice, red onion, green onion, chopped mint leaves, ground roasted rice powder. Toss all ingredients together. Garnish with mint leaves. Served with lettuce or vegetables of your choice. |
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| Prik
King curry |
With
choice of meat ; pork, shrimp, beef, tofu, catfish. |
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Ingredients
Red Curry paste 2 tablespoons (reduce for less spicy)
Choice of meat 1.1 lbs
Long bean or green bean 0.25 lb
Kaffir
lime leave 5-7 leaves
Fish
sauce
Vegetable oil 3 tablespoons
Sugar or Palm
sugar
Cooking:
Boil green bean in hot water for 2-3 minutes, drain water. Stir fry prik
king curry paste with vegetable oil until delicious odor; add meat stir
until almost done; add green bean, sugar, fish sauce stir until it done;
Topped with shredded kaffir lime leaves and ready to serve. Note
Soak boiled green bean in cold water, make it more crispy. |
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| Tofu
Padthai |
With
choice of meat ; Tofu |
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Ingredients
Hard Tofu 1 piece (cut in cubic size)
Eggs 2
Bean sprout 1/2 cup
Green onion 1/3 cup
Sweet
radish (chopped) 3 tablespoons
Crunch peanut 1/4 cup
Chopped red onion 1 tablespoon
Dried red pepper 1-2 teaspoons
Palm
sugar 2 tablespoons
Thin
soy sauce (See Eew Khao) 2 tablespoons
Tammarine juice 2 tablespoons
Vinegar 2 teaspoons
Vegetable oil 2 tablespoons
Cooking
Medium heat the wok with vegetable oil (1 tablespoon) , add chopped red
onion, hard tofu, sweet radish, stir together till soft and brown. Add sugar,
thin soy sauce, tammarind juice, vinegar, dried red pepper, and leave them
on the side of the wok. Add vegetable oil (1 tablespoon), add 2 eggs, stir
till cooked, mix with stuffing on the side, add green onion, crunch peanut,
bean sprout. |
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| Southern
styled fried chicken (Kai Tord) |
Yep,
chicken please
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Ingredients:
Chicken with bone 10 pieces (Mix of breast and leg meat)
Pepper 2 teaspoons
Thin
soy sauce 1/4 cups
Oyster
sauce 2 tablespoons
Sugar 2 tablespoons
Fried shallot 2 tablespoons
Sweet
chili sauce from Maeploy
Cooking:
Mix chicken well with pepper, thin soy sauce, oyster sauce, sugar; marinate
for 30-60 minutes; fry chicken in medium heat until chicken turn golden
brown; take it out and top with fried shallot; serve with sweet chili sauce.
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| Steam
Egg with Chppoed Pork and Mushroom (Kai Toon) |
Choice
of meat; Chicken, pork, shrimp, crab |
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Ingredients
Egg 1
Chopped pork 2 tablespoons
Green onion (small cut) & nbsp; 1 stock
Thin
soy sauce or soy sauce
with mushroom 1 tablespoon
Dried
Mushroom 2 counts
Chicken Bouillon Soup 1/2 cup
Dried garlic 1 tablespoon
Cilantro 5-6 leaves
Cooking
Soak dried mushroom in the water for 1-2 hours til softened, cut in bit
size. Beat egg in the bowl, add chicken bouillon soup, thin soy sauce, chopped
pork, mushroom. Steam the bowl in boiled water, till cooked. Be careful
of hot bowl. Ready to serve. Note: Some cooks with less water, make the
egg turns out too hard, to archieve tenderness, 1 egg per 1/2 cup of soup
and 1 tablespoon of seasoning sauce. |
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| Chicken Soup
with Pickled Lemon |
With
choice of meat ; chicken |
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Ingredients:
Chicken leg or thigh with bone 1.5 Lbs
Winter melon 1 Lb
Fish
sauce 5-6 tablespoons
Pickled lemon 2-3 counts
Chicken Buellton 1/2 cup
Water 1 1/2 cup
Cooking:
1. Clean chicken and cut into bite size.
2. Peel the winter melon skin, and cut into big chuck pieces.
3. Boil water; add chicken, winter melon, pickled lemon and seasoning
with fish sauce.
4. Leave it boil for a while until it soft then take out.
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| Green
Curry Soup |
With
choice of meat: Beef, Chicken, Pork, Tofu, or Vegetable. |
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Ingredients
Green
curry paste 3 tablespoons
Choice of meat 1.1 lbs
Coconut
milk 1.1 lbs
Thai
eggplant or Bamboo
shoots 0.5 lbs
Sweet
basil leaves 1/2 cup
Thai Chili 3-5 counts
Fish
sauce
Sugar or Palm
sugar
Cooking:
Boil coconut cream about 1 cup with green chili paste in a pot until showing
oily topping; add meat and stir well around until done; add the rest of
coconut milk into the pot for boiling; add fish sauce, sugar to taste and
also vegetable; let it boil and taste until it done; add basil and diagonally
sliced red and green chili; take out and ready to serve with steamed rice.
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| Kang
Som Curry (Sour curry) Soup |
With
choice of meat ; fish is preferred. |
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Ingredients
Kang
Som paste 4 tablespoons
Fish 1.1 lbs
Tamarind
Fish
sauce
Choice of vegetable
Cooking:
Dividing fish into two parts; put one part in a boiling pot until it cooked;
take out and debone; crush the cooked fish in a mortar mix well with kang
som curry paste; take out and dilute with some water in a boiling pot let
it boil, add vegetable and the remaining part of the fish into the soup;
add tamarind, fish sauce and taste(it should taste a little bit sour); let
it boil until it done and ready to serve with steamed rice. |
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| Panang
Curry Soup |
With
choice of meat, Beef is preferred. |
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Ingredients
Panang
curry paste 3 tablespoons
Beefnbsp; 1.1 lbs
Coconut
milk 1.1 lbs
Kaffir
lime leave a pinch
Thai chili 3-5 counts
Fish
sauce
Sugar or Palm
sugar
Cooking:
Cooking: Boil coconut cream about 1 cup with panang curry paste in a pot
until showing oily topping; add meat and stir well around until it done;
add the rest of coconut milk into the pot for boiling; add fish sauce, sugar
to taste; let it boil for a while until a little thick and it done; add
shredded kaffir lime leaves and diagonally sliced red and chili; take out
and ready to serve with steamed rice. |
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| Pumpkin Curry
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With
choice of meat: Beef, Chicken, Pork, Tofu, Prawns, or Vegetables. |
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Ingredients
Red Curry paste 1 tbsp
Pumpkin slices 1 cup
Salt 1/2 tsp or Fish sauce 1 tbsp
Chicken or beef
Sugar or soft brown sugar 1 tsp
Basil Leaves 1 stem
Bell Pepper slices 1/4 cup
Coconut Milk 1/2 cup
Vegetable Oil 2 tbsp
Cooking:
Boil coconut milk in a pan with medium heat. Heat oil in a wok, add red curry paste, stir for 2-3 minutes untill it is cooked. Add your choice of meat; chicken, beef, shrimp or tofu . Stir until meat is cooked, add boiled coconut milk and pumpkin slices. Simmer for 2-4 minutes to soften the pumpkin slices. Add fish sauce, sugar to taste. Add sweet basil leaves and diagonally sliced bell peppers. Serve with steamed rice.
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| Red
Curry Soup |
With
choice of meat: Beef, Chicken, Pork, Tofu, Fish, Prawns, or Vegetable. |
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Ingredients
Red
curry paste 3 tablespoons (reduce for less spicy)
Choice of meat 1.1 lbs
Coconut
milk 1.1 lbs
Thai
eggplant or Bamboo
shoots 0.5 lbs
Sweet
basil leaves 1/2 cup
Thai
chili 3-5 counts
Fish
sauce
Sugar or Palm
sugar
Cooking:
Boil coconut cream about 1 cup with red chili paste in a pot until showing
oily topping; add meat and stir well around until done; add the rest of
coconut milk into the pot for boiling; add fish sauce, sugar to taste and
also vegetable; let it boil and taste until it done; add basil and diagonally
sliced red chili; take out and ready to serve with steamed rice.
(For use of catfish meat, use rhizome
for the tasty aroma) |
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| Tom
Yum Koong (Lemon Grass Shrimp Soup) |
With
choice of meat, shrimp preferred. |
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Ingredients
Large shrimp 8-10 counts
Straw Mushroom 1/2 cup
Cilantro 7-8 leaves
Kaffir
lime leave 2 - 3 leaves
Thai
fresh chilli 5-10 counts
Lemon
grass (Ta-Krai) 1 stock
Fresh galanga 4-5 slices
Fish
sauce 2 tablespoons
Lime juice 4 tablespoons
Chicken bouillon soup 3 cup
Cooking
Peel and devine the shrimp. Boil chicken bouillon soup, allow bubble over
high heat, add galanga, lemongrass, kaffir leaves, mushroom, shrimp. Pour
in bowl, add fish sauce, lime juice, fresh chilli. Topped with cilantro.
For more strong flavor, you can add chili
paste in oil, milk, and sliced red onion. Umm, yum yum. |
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