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.