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.