Thai Chicken Green Curry (Gaeng Kiao Wan Gai แกงเขียวหวานไก่)

Cooking Thai food

This Thai recipe serve 2

Ingredients

1 cup chicken

1 cup coconut thick cream

3 cups coconut milk

3 coriander roots1 tsp. pepper

2 cloves garlic4 tbsp. fish sauce

1/3 cup crisp eggplant

1/3 cup sweet basil

4 red chili peppers (cut diagonally)

1/2 cup sliced diagonally galingale

Paste Ingredients

25 green chili peppers (more or less as you prefer)

1 tbsp. coriander seed

1 tbsp. cumin powder

10 dried peppers

3 red onions5 cloves garlic

2 tsp. minced galangal

1 tsp. salt

1 tbsp. shrimp paste

1 tbsp. sliced lemongrass

1 tsp. sliced kaffir lime skin

1 tbsp. minced galingale (peel off the skin first)

Thai Cooking Instructions

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.
However, it is different between fresh paste and packed paste. :)
2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.
3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.
4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.
5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.
6. Turn of the fire.

Thai cooking Tip!
To make the curry real green, add 1/4 cup sweet basil while you ground the paste.

Thai Satay and Spicy Peanut sauce

Cooking Thai food

Thai Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork.

This Thai recipe serve 2

Ingredients

1 teaspoon coriander seed

1 teaspoon cumin seed1 tablespoon chopped garlic

1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.

2 tablespoons fish sauce

1 tablespoon curry powerpinch turmeric powderas only a colorant, so very little!8 tablespoons coconut milk

3 tablespoons plam sugar

Thai Cooking Instructions

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestleThe ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 10” satay sticks, loosely folding them in half and piercing through the folded meat to forma loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

SpicyPeanut Sauce

Ingredients

4 ounces of roasted (unsalted) peanuts

3-4 cloves garlic, chopped1 ounce chopped onion

1-2 tablespoon red or massaman curry paste

1 teaspoon fish sauce

8 tablespoons coconut milk

4-6 teaspoons lime juice

2-3 teaspoons palm sugar

Thai Cooking Instructions

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry with beef or pork satay, massaman (as above) with chicken.

cucumber sauce

Ingredients

4 tablespoons white vinegar

1 teaspoon sugar

2-3 tablespoons cucumber, very coarsely chopped or sliced

2 shallots (or any variety of purple onion) chopped

3-4 Thai chilies peppers, thinly sliced.

Thai Cooking Instructions

Combine the ingredients, and leave to stand overnight.

Spicy Thai Chicken Salad

This Thai recipe serve 2

Ingredients:

1/2 lb ground chicken
1/4 cup chicken stock

2 Small shallots, sliced thin

1/4 Cup lemongrass , sliced thin

1/3 Cup mint leaves

Seasoning Sauce Ingredient
2 Tablespoons crushed, roasted rice

1 Teaspoon ground chili pepper

3 Tablespoons lime juice

2 Tablespoons fish sauce

1/2 Teaspoon sugar

Cooking Directions:

2. Pour chicken stock in the bowl over the medium heat untill boiling, add lemongrass,ground chicken untill cooked.Lift from the heat

3. Add shallots and mint leaves
4.Add all seasoning ingredient and mix well.

5. Serve with sticky rice and fresh vegetables.

Thai Spicy Beef Salad or Larb Beef (Neu-ah Nam Tok เนื้อน้ำตก)

This Thai recipe serve 2

Ingredients

3/4 lb Top sirloin beef
1/4 cup chicken stock

2 Small shallots, sliced thin

1/4 Cup lemongrass, sliced thin

1/3 Cup mint leaves

Seasoning Sauce Ingredient
2 Tablespoons crushed, roasted rice

1 Teaspoon ground chili pepper

3 Tablespoons lime juice

2 Tablespoons fish sauce

1/2 Teaspoon sugar

Cooking Directions

1. Grill the beef until medium rare (or as desired). Slice into thin pieces

2. Pour chicken stock in the bowl over the medium heat untill boiling, add grilled beef untill cooked.Lift from the heat shallots and lemongrass.

3. Add shallots, lemongrass and mint leaves
4.Add all seasoning ingredient and mix well.

5. Serve with sticky rice and fresh vegetables.

Thai Garlic and Pepper Shrimp (Goong Tod Kratiem Prik Thai กุ้งทอดกระเทียมพริกไทย)

This Thai recipe serve 2

INGREDIENTS

2 1/2 tablespoons vegetable oil
1 tablespoon water
1 tablespoon each coriander root, garlic and pepper, finely pound
8 large fresh shrimp, peeled and deveined

Seasoning sauce ingredient
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon light soy sauce

Cooking Instructions
Heat 1 tablespoon oil in a skillet over medium heat. Add coriander root, garlic, pepper and shrimp stir fly 3 minute. Add water and all seasoning sauce stir-fry for 3 minute. Serve warm

Thai Seafood Spicy Soup (Tom Yam Por Tak ต้มยำโป๊ะแตก)

This Thai recipe serve 2

Ingredients :
1/2 swimming crab, choped in pieces
1/4 cup red sea bass , sliced in pieces 1/2 inch thick
1/4 cup squid, scored and sliced in pieces 1/2 inch length
1/4 cup shrimps, shelled and deviened
1/4 cup mushrooms, peel black skin and cut in half
1 lemom grass, sliced 1 inch crushed
2 kaffir lime leave, shredded
1/2 cup holy basil
1 1/2 cup chicken stock

Seasoming sauce ingredient
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoom hot chillies crushed

Cooking Instructions
Bring chicken broth to a boiling pot, pour water over a medium heat and un cover. When boiling reduced to low heat for 30 minutes and remove bubbles. Add lemongrass, galanga and lime leaves until boiling for 5 minute. Add swimming crab,red sea bass, squid,shrimps and mushrooms and let it boil for 3- 5 minutes.Add holy basil and all seasoning sauce ingredients. When serve, lift into a serving bowl.

Thai Spicy soup (Tom yam ต้มยำ)

Tom Yam is perhaps one of the most famous dishes in Thai cuisine.Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used.In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms.

This Thai recipe serve 2

Ingredients :
70 grams chicken, sliced 1 inch
1/4 cup mushrooms, peel black skin and cut in half
1 lemom grass, sliced 1 inch crushed
2 kaffir lime leave, shredded
1 1/2 cup chicken stock

Seasoming sauce ingredients
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoom hot chillies crushed
1 tablespoon fried chili paste
1/4 cup plain condensed milk

For garnishing
1 stem coriander leaves shressed

Cooking Instructions
Bring chicken broth to a boiling pot, pour water over a medium heat and un cover. When boiling reduced to low heat for 30 minutes and remove bubbles. Add lemongrass, galanga and lime leaves until boiling for 5 minute. Add chicken mushrooms and let it boil for 3 - 5 minutes.Add all seasoning sauce ingredients. When serve, lift into a serving bowl and garnish with coriander leaves.

Thai Chicken and Coconut Milk Soup (Tom Kha Gai ต้มข่าไก่)

Tom kha gai is a hot sweet soup made withcoconut milk , lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.
There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) or tofu (tom ka taohoo) too. All follow a similar recipe.

This Thai recipe serves 2

Ingredients
1/2 cup chicken breast, cut into small chunks
1 cup coconut milk
1/2 cup mushrooms
1 lemon grass, four inch piece, cut into very thin
3 sliced galangal
2 kaffir lime leaves, shredded

Seasoning sauce ingredients
3 tablespoons fishsauc4
2 poons lime juice
3 - 5 hot chillies, crushed

Cooking Instructions
In a bioling pot, pour coconut milk over a medium heat. Add galangal and lemon grass untill boiling. Add mushrooms untill boiling for 3 minutes. Add chicken untill cooked. Add seasoning sauce, hot chillies, and kaffir lime leaves. Lift into a serving bolw with coriander leaves.

Thai Food for American Style

From the first time I ate at a Thai food restaurant in America, I could tell some things were different from the Thai food I've had all my life in Thailand . And then from my experience working at a Thai food restaurant in San Francisco I learned how Thai food is prepared for American people that differs from original Thai cooking.

The main thing is yes, Thai food in America is less spicy, and Thai people might say some of it is not spicy at all. Also, a popular Thai menu item for Americans is Tom Ka Gai - coconut chicken soup. In America they make it very creamy, too creamy for Thai people! The way we make Tom Ka in Thailand is to mix coconut milk with about one third water to make it lighter, but if you want to make this menu item for Americans maybe you should not mix it with water, just use pure coconut milk or only a little bit of water.

Much of my understanding of cooking Thai Food for American people comes from my American husband. One time I cooked Tom Yam Goong soup for him. Tom Yam consists of a lot of seasonings that are not necessarily meant to be eaten such as spicy chillies, and tough lemon grass and galanga . Those seasonings can be difficult to eat and can cause problem for If you are not used them so are often separated from the other parts of the dish or left behind as you eat. One time my husband accidently bit into a hot chilly! After that he asked me not to cut the chillies too small because Americans may not be able to identify what is easy to eat from what is not. Sometimes small pieces of chilies can look like other vegitables. If I cut them bigger then they are more easily identified. I have seen a packaged Tom Yam mix sold in Grocery stores in America that includes a fabric bag to contain these seasonings in the boiling soup as it is prepared. That way the flavors are departed to the soup, but the difficult-to-eat seasonings can be discarded before the dish is served.

These are only some examples that Thai people have to learn when adapting Thai food for others around the world. We hope all of you will love Thai Food.

Rice recipe : Chicken with ginger rice (Kao Mun Kai ข้าวมันไก่)

This Thai recipe serves: 2

Ingredients
haft breat chicken
2 cups jasmine rice
1/4 cup stick rice
1 teaspoon sea salt
1 tablespoon oil
1 cup stock
1 tablespoon ginger root, chopped
1 teaspoon ginger root, finely chopped

Soup Ingredients
2 cups chicken stock
haft small winter melon, chopped 2 inches
1 teaspoon ground pepper

Dipping sauce ingredients
3 tablespoons black sweet soy sauce
1 tablespoon light soy sauce
1 tablespoon ginger root, finely sliced
3 hot chillies, finely asliced
1 tablespoon soybeans
1 teaspoon finely chopped garlic
1/2 tablespoon vinegar

For the garnish
Coriander leaves
1 cucumber, chopped

Cooking Instructions
put sea salt cover chicken and wait 15 minutes .In the boiling pot, pour water over chicken turn mediem heat.When boiling, reduce to low heat for 3o minute and remove bubbles.Lift chicken from a pot and save soup.
Mix jasmine rice and stick rice and rinse rice by running cold water over two or three times to cover and pouring the water out and leave 10 minutes.In saucepan, pour vegetable oil over low heat ,when heat fry chopped garlic until golden.Pour mix rice in pan, add chopped root ginger, salt and mix fry 3 minute.After that pour everythings in the pot add stock over mediem heat untill boil then turn to low heat untill rice is cook.
For dipping sauce put all ingredients and mix.
For soup,Pour soup we save from boiled chicken in pot over medium heat and add winter melon.Boil until winter melon solf .Add ground pepper before serve
After everythings finish put rice in the plate and sliced chicken on rice.Garnish with cucumber and corian leaves and servr with chicken soup and dipping sauce

Rice recipeThai Pineapple Fried Rice (ข้าวผัดสัปปะรด Kao Pad Sub-Pa-Ros )

This Thai recipe serves: 2

Serving rice in a pineapple shell is a charming tradition that brings a festive atmosphere to the simplest meal. If you prefer, serve it in a medium-sized serving dish, mounding it high. Although Jasmine is the prized rice in Thailand, I believe its delicate flavor is lost when cooked in a dish like this.This dish comes from the south of Thailand, an area which has been influenced greatly by the foods of India and Malaysia.

Ingredients
2 cups cooked jasmine rice
1 fresh pineapple (cut in half,remove fruit)
1/2 cup(s) pineapple pieces
1 cup small shrimp peeled and deveined
2 tablespoon(s) oil
1 teaspoon(s) finely chopped garlic
1/3 cup diced carrot1/3 cup diced onion
1 tablespoon butter
1/3 cup sweet peas1/3 cup raisin

Seasoning sauce ingredients
1 teaspoon sea salt

1 teaspoon sugar

1 teaspoon white pepper

2 tablespoons light soy sauce

For the garnish
fried cashewnuts

Cooking Instructions
1. In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add the shrimp and cook for 3 more minutes, stirring occasionally. Follow with carrot and onion, stirring for 2 minutes

2. Add rice, butter, salt, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes. Remove from heat, place in hollowed-out pineapple halves and top with cashewnuts before serving.

Rice Recipe :Thai Rice soup with shrimps ( Kao Tom Goong ข้าวต้มกุ้ง )

This Thai recipe serves: 2





Ingredients
1 cup cooked jasmine rice
200 grams prawn, shelled and deveined
2 cups stock
1 teaspoon garlic, thinly sliced and fried until golden
1 chinese celery, sliced 1/2 inch lengh



Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 teaspoon light soy sauce
1/4 teaspoon ground pepper



Chillies - vinegar seasoning sauce
1 /4 cup vinegar
1 green spur chilli



Cooking Instructions
put fresh prawns in a boiling pot when they cooked lift from a boiling pot.
In a boiling pot, pour stock over a medium heat.When boiling, add all seasoning sauce ingredients, boil about 2 minutes.Add cooked jasmine rice until it boil.Lift from heat and put cooked prawns and sliced chinese celery and ground pepper for more flavor add chillies - vinegar sauce

Rice recipe : Tom Yam Goong Fried rice (kao phad tom yam ข้าวผัดต้มยำกุ้ง)

This Thai recipe serves: 2

Ingredients
1 cup cooked jasmine rice
6 (70 grams) prawn, shelled and deveined
1/4 cup mushroom
1 lemom glass, sliced 1 inch crushed
1 inch length galangal, crushed
2 kaffir lime leaves, crushed
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped

Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 tablespoon fried chilli paste
1 teaspoon hot chillies crushed (or less if you don't want too spicy)
1/2 teaspoon sugar

For the garnish and accompaniments:
about 1/8 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
2 scallions, trimmed
1 medium tomato, sliced into 4 wedges
2 lime wedges

Cooking Instructions
1. first, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the prawns, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden.
2. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable.Add lemon grass, galangal . Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the mushroom and all seasoning ingredients. Stir-fry for 30 seconds to 1 minute.
3. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it.

Rice recipe : Classic Thai Fried Rice

This Thai recipe serves: 2

Ingredients
1 cup cooked jasmine rice
4 ounces sliced pork (your can replace by choice :chicken, beef, prawns, caramari)
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
1 tablespoon onion, diced
1 medium tomato, finely chopped

Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 teaspoon soy sauce
2 teaspoon chilli sauce
1 teaspoon sugar

For the garnish and accompaniments:
about 1/8 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
2 scallions, trimmed
1 medium tomato, sliced into 4 wedges
2 lime wedges
1/4 cup fish sauce with hot chilies

Cooking Instructions
1. First make the fish sauce with hot chilies. Remove the stems from the chilies and mince into very small pieces. Place the chilies including the seeds in a glass jar or other glass container and add the fish sauce. Set aside.
2. Second, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the pork, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden.
3. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable. Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the tomato, onion and all seasoning ingredients. Stir-fry for 30 seconds to 1 minute.
4. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it.
5. Pass the fish sauce with hot chilies. The salty hot taste of the sauce brings out the full flavor of the rice.

steamer and rice cooker

How to steam rice with steamer or rice cooker? Very easy to cooking rice if your have steamer or rice cooker at home.

Rice cooker

Place rice in a pot in side the rice cooer (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups).

The secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger's first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy.

press the cook botton to start.Rice only takes 20-25 minutes when it finish light will move to warm botton.Very easy you don't have to pay attention at all.

Steamer

2 cups rice
2 1/4 to 21/2 cups water


1. Rinse rice 3 to 4 times in running water and drain.
2. Add fresh water and let stand for 5 minutes or longer.
3. Bring rice to a boil on medium-high heat and boil approx. 2 minutes.
4. Cover, turn heat to low and cook for 20 minutes. Don't peek or steam will be released!
5. Remove from heat and let sit 5 minutes before lightly fluffing and serving.