Thai food recipes
Thai Fried Rice with Shrimp Paste (Khao Kluk Kapi)
This Thai fried rice dish is called khao kluk kapi. You don't see this dish very often and then only in Thai neighbourhoods and never in tourist regions. The big difference between this dish and normal fried rice is that the rice is fried with shrimp paste which gives it a brown look. It is also seasoned with sugar and fish sauce. Sometimes sweet pork is added onto the rice. To make this you fry the pork with shallots in a wok. You then season with fish sauce, dark soy sauce and sugar. After adding the pork to the plate. This fried rice is garnished with shallots, thin slices of omelette, grated mango, chopped long beans, cucumber and lime wedges. Also phrik nam pla is drizzled over it if desired. Phrik nam pla is fish sauce with chopped green and red chiles. It is worth trying this as an alternative to normal fried rice. It is a delicious dish! The key to making this dish appeal to Western palates is to fry the kapi first to release the smell. Place the kapi on a piece of tinfoil, place in toaster oven and toast to develope the flavour. Keep the window open as it will smell very fishy as it cooks. This roasting develops the flavour and releashes the strong fishy smell.
Thai Beef Salad (Yum Nuea)
As with many Thai dishes which share the title “salad”, Thai Beef Salad (yum nuea) is not strictly a salad as most people would recognise it. Instead, it is a meat and vegetable dish which is cooked very quickly, leaving the vegetables almost raw, and it is then served hot. In many ways the Thai Beef Salad is the very definition of a stir fry. Simple ingredients, cooked very quickly at a high temperature in a wok (or frying pan). Where Thai Beef Salad does differ from other stir fry dishes, particularly those influenced by Chinese cuisine, is in the taste. A good Thai Beef Salad is fiery, due to the red chillies used in the preparation of the dish.
Thai green curry with chicken
Try this easy recipe for the ever-popular Thai green chicken curry. The spices will put a smile on anyone's face. The unique flavours of Thai cooking are so simple and – because you can use a good-quality cooked chicken from the supermarket – this recipe is actually incredibly easy. You can, if you like, freeze the leftover coconut milk for use later on.
Larb Gai (Spicy chicken salad)
Larb Gai salad is classic Thai. I make it with chicken, but you canmake with pork or beef . One of its special ingredients is ground roasted rice, which adds a satisfying grittiness and subtle flavor (Note: if you don't have time to make the ground roasted rice, either leave it out or substitute ground peanuts). Another key ingredient in this dish is fresh mint. The salad is best served while the chicken is still hot from the pan and the greens are cold, like a Western-style grilled chicken salad. This dish is so good, Excellent with a hot sticky rice.
Thai Fried Rice with Chicken
Thai Fried Rice with Chicken (khao pad gai – ข้าวผัดไก่) is a very easy dish to make, and a great way to use up leftover rice. There are a few varieties of Fried Rice across Asia; Thai fried rice starts goes in a much different direction than most. In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime.
Thai spicy seafood salad (yum talay)
Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb lettuce cups, it's perfect for lunch, a light supper or as an appetizer. You can use any selection of seafood that you like for this simple popular Thai salad recipe (yum talay). Note the seafood needs to be cooked before it is added to the salad. To blanch seafod, use just enough water sufficient for cooking. When cooked fish out the seafood with a wire mesh strainer. Reserve the cooking water to use for stock. If you are using crabs or lobsters, it is best to steam them.
Tom Yum Goong (Spicy soup with shrimp)
Page 3 of 4