Thai food is the epitome of spices cuisine in Southeast Asia. The dishes are full of amazing aromas, spices and fresh ingredients that make you go yum. Thai food vary in texture and taste, it can be hot and sour or acidic. It has a certain characteristic that help define Thai food from other Asian cuisines.
Experience the taste of Thailand with these easy to make Thai food recipes.
Versatile Red Curry Paste:
This is a very versatile curry paste that you can use in a lot of basic Thai dishes. This chili paste isn’t for someone who can’t stand a strong chili flavor.
1 tbsp. of galangal, sliced
8 dry red spur chilies
3 tsp. of white pepper corns
½ tsp. of cumin powder
rinds of ½ kaffir lime
½ tsp. of shrimp paste
½ tsp. of coriander powder
½ tsp. of salt
10-15 garlic cloves
1 tbsp. of fresh coriander roots
1 tbsp. of lemongrass, sliced
Put all the ingredients in a mortar and mash them together to make the paste.
Spicy Papaya Salad or “Som Tam”
This is a spicy and sweet salad is healthy and refreshing. Papaya is packed with enzymes and vitamins; it can also help boost the digestive system
This recipe can serve 4 people.
½ cup of roasted peanuts
3 tbsp. of lime juice
1 red chili, sliced remove seeds
1 small, green/unripe papaya
1 tsp. of liquid honey
a handful of fresh basil
2 tbsp. of olive oil
2 tbsp. of fish sauce
Slice the peeled papaya in half and remove the seeds. Grate the green papaya and place it in a bowl.
Create the dressing by mixing the fish sauce, lime juice, liquid honey and olive oil together.
Pour the dressing over the papaya and toss.
Add sliced red chili and basil before serving and toss again.
Top your salad with your choice of tofu and roasted nuts.
Chicken Fried with Red Curry Paste or “Gai Pad Prik”
This is a very famous street food in Thailand. It is very mild and hearty dish.
300 grams chicken breasts
3 strands of Chinese long beans
1 teaspoon fish sauce
3 kaffir lime leaves
1 tablespoon oil for frying
3 tablespoons Thai red curry paste
½ teaspoon sugar
Slice your chicken into bite size pieces, and then cut your Chinese long beans into one inch pieces.
Heat your pan with a tablespoon of oil, when it turns hot toss in 3 tablespoons of curry paste into the oil. Let it sizzle and wait until it becomes fragrant. Add your chicken and stir fry.
Add a teaspoon of fish sauce and sugar to taste.
Stir fry constantly.
When the chicken is cooked add the beans and the kaffir leaves.
Stir fry for 30 seconds then serve.
Tom Yam is a very famous Thai dish; it is a great soup for any weather.
2 liters fish stock
4 tablespoons oil
6 tablespoons sugar
2 cups tom yam paste
2 stalks lemongrass, sliced into rings
8 slices fresh galangal root
8 kaffir lime leaves,
3 tablespoons chili paste, roasted
8 hot chili peppers, to taste
16 button mushrooms
16 king prawns (raw)
8 large squid
8 pieces fish fillets
3 lbs. clams
8 tablespoons lime juice, fresh
9 tablespoons fish sauce
2 tablespoons coriander
2 tablespoons spring onions
2 yellow onions, sliced
16 coriander leaves, just to garnish
2 cups coconut milk
Boil the mussels in water, when coked remove the mussels. Place the meat and seafood in the mussel water.
Let it sit for 3 minutes. Remove after 3 minutes.
Heat the sauce pan with oil. Add in the onions, chili paste and lemon grass. Stir the ingredients for a few minutes, and then add the diced tomatoes. When everything is tender pour the Tom Yum paste.
Now add the meat and see food.
Laap or Larp
This is a meat salad, it comes from Laotian origins.
5 tablespoons of uncooked Thai sticky rice
300 grams minced pork
1 tablespoon of chili flakes
⅛ tablespoon of sugar
½ tablespoon of fish sauce
1 – 2 limes
3 – 4 small shallots
A few leaves of Coriander
3 – 5 spring onions (green onions)
20 leaves of fresh mint
Heat the frying pan in low heat and toss in the uncooked sticky rice. Stir it until it becomes golden. Place it in a mortar and mash it into powder.
Add the pork in a sauce pan and fry it. Add a tablespoon of the rice powder, chili flake, sugar, fish sauce and lime juice to the pork. Give it a quick stir.
Put in some shallot and coriander n the saucepan with the pork and mix.
Garnish with mint leaves.
This is healthy herbal curry dish.
GREEN CURRY PASTE:
3/4 to 1 tsp. shrimp paste OR 1 extra Tbsp. fish sauce
1/2 to 1 green chili, sliced
3-4 cloves garlic, minced
1 thumb-size ginger, grated
1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
1 stalk fresh minced lemongrass , minced
1/2 tsp. ground coriander
1/4 cup shallot OR purple onion, diced
1/2 tsp. ground cumin
1/2 tsp. ground white pepper, available in most spice sections
1/4 can coconut milk
2.5 Tbsp. fish sauce
1 tsp. brown sugar
1 Tbsp. lime juice
3/4 can coconut milk
2 Tbsp. peanut oil
4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest
1 to 1.5 lbs. boneless chicken thigh or breast, cut into chunks
1 red or green bell pepper, seeded and cut into chunks
Place all the green curry paste ingredients inside the processor and create a paste, set it aside.
Prep the lime leaves and set aside. Remove a tablespoon of coconut milk from the can and set it aside
Heat a large frying pan in medium heat and add oil. Add the green paste and stir fry for a few seconds, add all of the coconut milk in the can. Add the chicken and stir. Remove heat when the chicken is cooked or tender.
Add in the vegetable and lime leaf. Stir well and let it simmer.
Add fish sauce or coconut milk to taste.
Water Morning Glory
This is a famous vegetable stir fry in Thailand.
3 pounds of water morning glory
1 tablespoon fish sauce
1 tablespoon fermented soybean paste
1 tablespoon oyster sauce
1 teaspoon brown sugar
2 tablespoons vegetable oil
4 garlic cloves minced
4 Thai chilies
Wash the morning glory and let it dry, cut off 2 inches off the stem and throw away. Cut the morning glory inch 2 inch pieces.
Mix in a small bowl the soybean paste, oyster sauce, sugar and fish sauce together. Mix well and set aside.
Heat the wok in high heat and add vegetable oil. Sauté the garlic for 2 minutes. Add the morning glory, chilies and the sauce. Sauté the dish continuously. After cooking for a few minutes remove from heat and serve.
Thai Fried Rice or Khao Phat
This is one of the basic fried rice in Thailand.
1 teaspoon white pepper
1 teaspoon fish sauce
7 ounces boneless skinless chicken breasts, cut lengthways into 1/2 inch or 1cm thick slices
1 tomato, cut into 8 wedges
1 tablespoon chopped garlic
1 medium onion, sliced
4 cups cooked rice
1⁄2 cup basil, minced
1 spring onion, chopped
3 tablespoons peanut oil or 3 tablespoons corn oil
2 teaspoons white soy sauce
1 teaspoon sugar
Heat the oil in the pan and cook the garlic. Add the chicken and cook for a minute, add the onion and the egg. Mix it together.
Stir in the rice with the other ingredients cook for two minute.
Add cucumber slice and spring onions on top.
Mango Rice Pudding
For a traditional Thai dessert try this recipe.
1 cup Sticky Rice
1-2 ripe mangos
4-5 Tbsp. brown sugar
1/4 tsp. salt
1 can coconut milk water
Soak stick rice in 1 cup water for 20 minutes to 4 hours.
Add half cup of water , half cup coconut milk, salt,1 tablespoon sugar to the rice (do not strain) and stir well.
Boil the mixture in a partially covered bowl.
Lower the heat and let it simmer for 20 minutes. Let the rice absorb the liquid.
Turn off the heat and completely cover the pot. Let it sit for 5 to 10 minutes.
Create the sauce by warming the remainder of the coconut milk then add 3tbsp of sugar. Stir until it is completely dissolved.
Serve by slicing the mango open and using a ball scoop to create mango spheres and placing it on top of triangular shaped sticky rice. Drizzle the sauce on top. Garnish with mint.
This needs no introduction.
1 -ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chili peppers, to taste
1 lime, cut into wedges
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder
Place the tamarind paste in the boiling water and set aside.
Combine sugar, rice wine vinegar and fish sauce, set aside.
Place the rice stick noodles in a bowl with hot water, cover and set aside.
Drain the water from the noodles when it turns soft. Cut the tofu into half inch strips.
Strain the tamarind paste and add to rice wine mixture.
Heat oven on high, add a tablespoon of peanut oil and cook the tofu n it. Then the tofu turns golden remove it from the pan.
Heat the pan again and add the scallion and garlic, cook for a few seconds then add the egg. When the egg starts to scramble add the noodle, sauce, cabbage, bean sprout, peanuts and cabbage. Stir fry. Top with lime wedges and chili.
Thai cuisine is a harmonious combination of western and eastern influences, using traditional cooking. Thai food are incredibly healthy, they are made with ingredients and spices filled with health benefits.