Hi Everyone
I've started this thread as a way for forum members to share info on things like recipes so if you have a good recipe you'd like to share.I'm hoping our Thai forum members can join in on this because
there's nothing like local knowledge.I'm going to kick it off with one of my favourites Tom Kha Gai
Tom Kha Gai (Chicken and Coconut milk soup)
Serves 1

Ingredients Chicken (sliced)
Coconut milk 100 mls
Chicken stock or water 100mls
Galangal (sliced thin)Ginger if you cant get it
Lemongrass (1 stalk)sliced or crushed
Juice of a small lime
Kaffir lime leaves 2
Bird’s eye chillies 2-6 sliced or crushed
Coriander (reserve some for garnish )
Fish sauce 2table spoons
Small shallot
Step 1 Heat Coconut milk to almost boiling add Chicken
Stir until its about half cooked add chicken stock or water
Step 2 Then Fish sauce and Lime juice Shallot, Chillies keep stirring
Step 3 Add remaining ingredients and bring to a gentle boil reduce to
simmer Cook until the chicken is cooked through .
Garnish with Coriander and serve .

There are so many variations to this recipe I don’t think I have ever
had one the same.I usually pour it over some Jasmine rice .I’ve also
some great ones with seafood instead of chicken, so you can chop and
change the ingredients to suit . Hope you enjoy it RED

Careful everyone RED likes his Thai food "blow your head off hot". Just remember birds eye chillies are HOT and the green ones are HOTTER than the red ones.

Great idea Michelle and RED!!! Here is my addition;

Phad Thai (the Thai version of chops and 3 vege)

Ingredients
Sauce
6T (120g) Palm Sugar
2T Ketchup/Tomato Sauce
4T Fish Sauce
4T Chilli Sauce
4T Tamarind Juice

Noodles
3T Vegetable oil
1T Shallots, sliced
40g Firm tofu/Bean Curd, diced
1T pickled radish, diced
2T ground dried shrimp
150g prawns, peeled, deviened and blanched
200g dried Rice Noodles, soaked until soft, and drained
2 eggs
1/2 C Chinese Chives, cut into 1 inch lengths
1/2 C bean sprouts, washed and drained (use some for garnish)
2T roasted peanuts, crushed
1 Lime cut into wedges for garnish
1t dried chilli garnish
2T roasted peanuts, crushed garnish

1. Make sauce combine palm sugar, fish sauce, chille sauce, and tamarind juice into a suace pan and simmer on a low heat until sugar is dissolved. Set aside

2. Heat oil in a wok over a medium heat and fry shallots until fragrant. Add tofu/bean curd, radish, dried shrimp and stir fry for about 1 min.

3. Add noodles, follow immediately with sauce, stirring regularly to prevent noodles sticking. The continue to cook until noodles are soft. Push to one side of the wok.

4. Crack egg; turn down the heat and stir allowing the white to firm before scrambling. Mix chives, bean sprouts and peanuts and fry for another 30 seconds. Remove from heat.

5. Serve with egg on top and garnished with peanuts, lime wedge, chilli and bean sprouts.

If you cannot find Palm Sugar you can use sugar and honey 2:1.
The radish used is not a red radish that we have here. You will find this in Asian Shops and its Pickled Chinese Radish. Instead of prawns (goong) you can use chicken (gai), beef (Nua), crab (Bpoo) or pork (Moo)

Aroy MA!!!!

Thanks guys so glad my little idea is taking off.

Michelle

Hi Red
2 6 Bird's Eye Chllies what are you trying to do "BLOW YOUR HEAD OFF" LOL.
You must like hot food!!!!!!

Hi everyone
As with all recipes quantities of chillies are optional to suit your taste,and its 2 to 6 not 26 snoopy I dont think even Thai's like it that hot.The coconut milk masks the heat a little as well.
Regards RED

Hi Red
I did mean to put a space between the 2-6 sorry about that

Cheers

I'm bored with Tom Kha Gai and Phad Thai does anyone have any others to share????

Okay Denise try these and let's know how they turn out
Regards RED

Tod Mun Pla (Thai Fish cakes)

Ingredients
• 450 g firm white fish fillets
• 3 tablespoons rice flour or cornflour
• 1 tablespoon fish sauce
• 1 egg, beaten
• 1/2 cup fresh coriander leaves
• 3 teaspoons red curry paste
• 1-2 teaspoon chopped red chillies (optional)
• 100 g green beans, very finely sliced
• 1/2 cup oil, for frying
Directions
Process the fish in processor till smooth . I prefer to chop it very finely if you process it they end up a bit rubbery
Add rice flour, fish sauce, beaten egg, coriander, curry paste and chillies.to taste
Process till combined. Transfer to a bowl. Or just mix by hand
Add spring onions and beans and mix together.
Use wet hands to form 2 tablespoons of mix at a time into flattish patties.
Heat oil in frying pan
Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce.
DIPPING SAUCE

In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Stir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillies

Finely dice 1/2 small carrot, and some cucumber stir into sauce just before serving.

Or just drizzle with fresh lime juice

mmm they sound good. Are you giving Jaime and Gordon a run for thier money???

I had a go a Phad Thai the other night doesn't taste the same as in Phuket. Maybe its the weather, too cold here bring on summer.