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.