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.

Hi Denise this will warm you up guaranteed RED

Tom Yam Goong (Hot and Sour soup)

Serves 4
8 oz (250 g) shrimp/prawns, shelled and deveined
3 cups shrimp stock or chicken stock
2 garlic cloves, minced
5 kaffir lime leaves
3 thin slices galangal
1/4 cup (60 ml) fish sauce
2 stalks lemon grass lower 1/3 cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chillies optional
1/4 cup 60 ml) lime juice
1 teaspoon black chili paste
1 tablespoon chopped coriander leaves
How to cook:
Bring the water or stock to the boil
Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chillies, if using. Cook gently for 2 minutes.
Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the coriander leaves, and serve.

It still doesn't taste the same as in Phuket.

Gai Phad Med Mamuang (Chicken with cashews)
150g Chicken Breast, sliced (I used tenderloins)
1 Clove Garlic minced
1T vegetable oil
1t Chilli paste/Chilli jam
3-4 drops Chilli oil
1T Oyster Sauce
1T Light Soy Sauce
1T Sugar
2T Cashews
1/2 onion diced
1 Spring Onion

You can roast the cashews in a pan for a few minutes or buy them already roasted.
On a low heat put in the wok the oil and garlic and gently stir, fry chicken until half cooked - remember to massage.
Add chilli paste and stir well to coat the chicken.
Add roasted cashews to the wok and immediately afterwards add oyster sauce, light soy sauce and sugar.
Add the onion and stir fry until it is half cooked with the spring onion for a few seconds.
Turn the heat off and serve with rice.

Follow this with
Khao Niew Mamuang (Mango with Sticky Rice)
2 cups sticky rice, soaked in water overnight
1t salt
1 C Coconut Cream
1/2 C Sugar
1 Mango

Drain rice and spread evenly in a steamer lined with cheesecloth if need, Cover and steam over simmering water for 10-15 minutes or cook in a rice cooker.
While your are waiting stir coconut cream with sugar and salt, stir until sugar has dissolved.
When the rice is cooked remove from steamer/cooker and put in a large bowl pour sauce over the rice. Stir well and set aside for 20mins to allow the rice to absorb all of the sauce.
Serve with an ice cream scoop and slices of fresh mango.

I definately think its the humidity that make it taste better in Phuket.... or maybe its because I've cooked and I don't have to clean up or do the dishes afterwards because someone has done it for me??

Hey I think I've your problem solved, you just have to con someone else into doing the cooking, or better still......another trip to Phuket......purely for scientific reasons of course to try to determine if it is it humidity or the cooking!!!! lol
I seem to have a good thing happening just give the recipes to my brother and he gets all excited and goes about shopping to make the dishes. I know the Pad Thai is on the list for this week now I will have to give him the Gai Phad Med Mamuang one of my favorites. Last night was a Thai Green curry with chicken andf Hokein noodles.....

Just 50 more sleeps for me......

Michelle

Hi Michelle
How about posting the Green Curry recipe?
RED

I would but it wasn't a real one....... guilty as charged the Green Curry came from a can!!!!!
We just added chicken, Shallots, vegies and Hokien Noodles.


Michelle

Hi Everyone
As I am an addicted recipe collector I am enjoying the recipes coming. Although I have been saying I will attend a cooking class on my visits to Patong I did a cooking class at Tech by Thai students and everything we cooked was easy with ingredients available locally.

Thai Beef Salad
250 grams Lean beef, barbecued or roasted rare, sliced
into thin strips (we used a fry pan or wok
and fried Rump Steak)
2 - 3 tablespoons Roasted chilli in Soya Oil (optional)
3 - 4 tablespoons Lime Juice
1 1/2 tablespoons Fish Sauce
1/2 teaspoon Sugar
1 stem Lemon grass finely sliced
1/2 Red Onion, finely sliced into rings
(or brown onion)
1 Spring onion, thinly sliced
3 - 4 Red fresh chillies, finely chopped
2 Tomatoes sliced into wedges
1/2 cup Cucumber, thinly sliced
Fresh mint leaves

Method
1 Mix lime juice, fish sauce, sugar, roasted chilli in Soya oil and chillies in a bowl.
2 Add red onion, spring onion, tomatoes, lemongrass, cucumbers and beef together in a bowl, mix well together with sauce at method 1.
3 Place the beef salad into flat dish and garnish with mint leaves.

May not taste as authentic as what you get in Phuket but believe me it is just so easy and tasty whatever it is.

Joan

Hi Joan,
Definately do the cooking schools!! RED and I can highly recommend Pum's Cooking School which was heaps of fun there is only 4 in the class. I can highly recommend Phuket Cooking school, you have your own cooking station. I must stress DON'T HAVE BREAKFAST BEFORE YOU GO!!

My addition for the week

GAI SATAY (Chicken Satay)
200g of Chicken Breast
1 Clove Garlic, minced
2t yellow curry powder
1t light soy sauce
1t oyster sauce
1t sugar
2T vegetable oil

Mix all ingredients in a bowl and fry in a hot wok until chicken is cooked.

Serve with Cucumber Dressing and Peanut Sauce

Cucumber Dressing
45ml Hot water
5 slices cucumber cut into segments
3cm big red chilli, sliced
1 shallot sliced
2t vinegar
3t sugar
3 pinches salt

Add sugar, salt and vinegar to the hot water stir until sugar is dissolved. Add remaining ingredients and stir.

Peanut Sauce
3T ground peanuts
4T Coconut milk
4T Chilli oil
2T sugar
3 pinches salt
3 pinches chilli powder

Mix all ingredients in a suacepan and stir over a medium/low heat until sugar has dissolved. Pour it into a bowl.

Too easy!!

Good Idea Red,
I picked this recipe up scanning the net a couple of years ago and whilst it is time consuming to get it to caramelize (as you have to keep stirring) its one of the most flavorsome Thai dishes i have ever eaten. I have cooked this many times for different friends and they all rave over it. I triple the chili as i love it hot but simply do it to taste as its not meant to be a hot dish.
Cheers and enjoy, Pete

Lemon grass is often used in big pieces for flavoring dishes, but for this Thai recipe it's heavily bruised so it can be eaten along with the chicken. Both the lemon grass and garlic become darkly caramelized and richly flavored during cooking.
Ingredients
· 2 stalks fresh lemon grass
· 1 lb chicken thighs, boneless and skinless is preferred; wash thoroughly and cut thighs in half)
· 3 cloves garlic (minced)
· 1/4 tsp freshly-ground black pepper
· 1/2 tsp ground hot Thai chili
· 3 tbsp palm sugar
· 1 tsp sea salt
· 2 tbsp Thai fish sauce
· 4 tbsp peanut oil
Preparation
1. Cut off the woody tops and bottoms of the lemon grass. Remove the outer 2-3 layers of the stalk and cut the tender middle section into 1 inch lengths. Bruise the lemon grass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.
2. Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chili, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for 1-2 hours.
3. Heat a wok over medium-high heat and add the peanut oil, swirling to coat the entire surface. Heat the oil for 1 minute and add the marinated chicken mixture. Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelized). Remove from heat and serve with cold cucumber slices, lettuce, and jasmine rice or sticky rice.

Hi Pete
Tried your Lemongrass Chicken last night,loved it and it's the perfect recipe for me(idiot proof)I might even try doing it like a satay on the Barbie keep the recipes coming.
Cheers RED

Hi Red,
Glad you liked the Lemon Grass Chicken, i have a few other good Thai recipes that i have written in an old book when i find them i will post.
Cheers, Pete.

Hi Denise
Tried your Pad Thai last night,quick easy and veeeery tasty keep the recipes coming.
Thanks RED

Hey RED,
How's it going??
Glad you liked the Phad Thai - one os my faves.

Hanging out to go back to Phuket to do somemore cooking. Went back to work last wek for the 1st time in 14 weeks.

I'm still contemplating if I should pass on my cultural knowledge to my students.

Has someone got a Green Curry recipe????

Hi Denise and fellow Thai Foodies

The recipe I have is one I did at a Thai Cooking School in Perth. All the ingredients are available locally.
The Green Curry Paste used was Mae Ploy and believe me it is extremely hot so I would suggest if you don't like it too hot to 1/2 the amount then add more if necessary.

Ingredients
300 grams Chicken breast sliced thinly
1 can coconut milk 450ml
1 1/2 tablespoons green curry paste
2 tablespoons fish sauce
2 teaspoons sugar
1 cup of pea or eggplant, beans, bamboo shots optional
2 - 3 red chillies cut into fine strips
2 tablespoons cooking oil
Fresh Basil Leaves
The Peas mentioned are Thai peas which are sometimes available at Asian grocers. The Eggplant is the very small variety of eggplants.
In a wok or saucepan, stir-fry green curry paste in oil over medium heat for several minutes
Add 1/2 cup coconut milk, stirring frequently, add chicken and cook for about 2 minutes on medium heat.
Pour remaining coconut milk, sugar and fish sauce, simmer until chicken is cooked.
Add vegetables simmer for several minutes, remove from heat.
Taste to see if extra sugar, fish sauce is needed.
Garnish with fresh basil and chillies before serving.

Enjoy

Joan

Thanks Joan sounds great Nigella watch out

Hi All
Does anyone have a recipe for the dough that is used for the banana
rotee because I've got a craving for one or two or three(hope I'm not pregnant!!!!!)
Thanks RED

Got some tasty recipes from Mom Tri's. Will put them up when I have a bit of time.. especially the crispy rice noodle and prawn salad. yummo

Hi everyone, I posted this on another thread but i thought this would be a better place for it.

Lemongrass Prawn Curry with Chilli & Garlic

Ingredients

750g peeled green prawns
1 tablespoon peanut oil
1 red onion, cut into fine wedges
3 Chilli's
4 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon (chilli paste)
½ teaspoon salt
375ml can coconut milk
1 stalk lemongrass, finely chopped
1 tablespoon palm sugar
grated rind of 1 lime
2 tablespoons fresh lime juice
200g green beans trimmed
½ cup fresh coriander
steamed rice, for serving

Method

Devein prawns. Heat oil in a wok and stirfry onion, garlic, ginger, chilli and chilli paste until onion is tender.

Add salt, coconut milk, lemongrass, sugar, lime rind and juice and simmer for 10 minutes until thickened slightly. Add extra chilli at this stage if not hot enough for your taste).

Just prior to serving, heat sauce mix and add prawns and beans then simmer for 10 minutes or until beans are tender.

Add coriander and serve immediately with steamed rice,
Note: if sauce is too thick, add a little water.
More to come.
Cheers, Pete.

Another Goody is Thai Penang Beef, its said to be originally from Malaysia, i made this for the 1st time at a Thai dinner party we had a few months back for some Thailand lovers and it was very nice.

Ingredients
500 Grams beef steak, such as sirloin,rump cut into strips
1 cup large diced red peppers
2 cups coconut milk
2 tablespoons panang curry paste
2 tablespoons fish sauce
3 tablespoons palm sugar
2 tablespoons roasted peanuts
3-4 fresh kaffer lime leaves, slivered
3-4 fresh Thai chille peppers

Method
Crush the peanuts in a mortar and pestle. Set aside about 3 tablespoons of the coconut milk.

Heat the coconut milk, except for the 3 tablespoons set aside, in a wok until the oil comes to the surface. Add Panang curry paste, and fry until it becomes aromatic. Add meat and cook until the meat is nearly done about 2 hours, add water if it starts to dry out then add red peppers. Add fish sauce and palm sugar. Let it simmer for a few minutes.
I put a good tablespoon of Nam pla prik in at the end to fire it up a little but that's optional.
Enjoy,
Penang Curry Paste.
Pound in a Mortar and Pestle the following ingredients to make a red curry paste.

8 cloves of Garic
2 Stalks lemon Grass
1 teaspoon salt
1/4 cup of Galangal or ginger in you can't find
15 shredded Kaffier lime leaves
15 long dried red chillies
1 tablespoon shrimp paste
To make it a Penang curry paste add 2 tablespoons of pounded peanuts till smooth paste, with half a cup of the Red paste.
It really is worth the effort to source the ingredients and make your own paste as it leaves the made up pastes far behind in flavor and it only takes 5 minutes to pound it all together.

Cheers, Pete.