Thai Jelly With Coconut / Woon Ga- Tee

Preparation time: 5 minutes
Cooking time: 10 minutes

1 person	4 persons	Ingredients:
400ml	800ml	Hot water
20g	40g	Powdered Chinese gelatin (a vegetarian gelatin)
3 drops	6 drops	Jasmine water
100-200 g	200-400g	White sugar
1 tablespoon	2 tablespoons	Pandanus water
200ml	400ml	Coconut Cream
¼ teaspoon	½ teaspoon	Salt
I teaspoon	2 teaspoons	Rice flour or corn flour

Method:

1. Into a pot, put hot water and mix in gelatin and 2 drops for two persons of Jasmine water (or 4 drops for four persons). Simmer until the ingredients are well mixed.
2. Add sugar and pandanus water and boil until the mixture thickens.
3. Filter the mixture through a fine cloth to obtain a clear liquid.
4. Pour mixture into a baking tray, 15 cm square by 3 cm deep, or into any mould you prefer. DO NOT grease the mould. Leave to stand until cool
5. Into a fresh pot put coconut cream and jasmine water. I drop for two persons and 2 drops for four persons.
6. Add salt and rice flour and simmer until the mixture thickens.
7. Pour thickened coconut cream on top of the coconut jelly in the tray or mould.
8. Allow to cool and become firm. Remove from the tray and cut into pieces 3cm by 3 cm.

For vegetarians:

This is a 100% vegetarian recipe.

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Mangoes And Sticky Rice / Kow Nee-Ow Ma-Muang

Preparation time: Soaking time 2-5 hours
Standing time 1 -2 hours
Cooking time: 20 minutes

1 person	4 persons	Ingredients:
70g	280g	Uncooked sticky Rice - soak in water for two to five hours. The water level should be 4-5 cm above the rice.
100ml	400ml	Coconut Cream
½ teaspoon	2 teaspoons	Salt
4 teaspoons	16 teaspoons	White sugar
1	4	Fresh sliced mangoes (lychees, apples etc.)

Method:

1. Soak the uncooked sticky rice in water for two to five hours.
2. The water level should be 4-5 cm above the rice.
3. Put the coconut cream in a bowl and leave to stand at room temperature for about one or two hours, until you can see the coconut cream and water milk separate out.
4. Take a spoon and skim the cream off the surface.
5. Put it in a separate bowl and use this for mixing with the sticky rice.
6. Drain the rice grains and put in a sticky rice basket. Steam for about 20-25 minutes.
7. Warm coconut cream, salt, and sugar on a low heat. When warm, pour the mixture into a bowl.
8. Stir in the cooked sticky rice, keep stirring until the grains are no longer sticking together.
9. Cover the bowl for one to two hours until the grains have absorbed the coconut cream.
10. You can only make this dessert with sticky rice and you need to mix in the coconut while the sticky rice is hot and cooked. When the rice is cold it cannot absorb the coconut cream.
11. Put on a plate and decorate with slices of mango, or another fruit of your choice.

Mangoes and sticky rice is the Thai version of rice pudding. Instead of using fresh milk as in a normal rice pudding substitute coconut cream and use any fruit native to your home.

For vegetarians:

This is a 100% vegetarian recipe.

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Bananas In Coconut Cream / Gluay Buat Chee

Preparation rime: 5 minutes
Cooking time: 12 minutes

1 person	4 persons	Ingredients:
300ml	1,2 liters	Coconut Milk
2-3	8-12	Ripe bananas - cut into 1 cm slices
Small pinch	½ teaspoon	Salt
1 teaspoon	4 teaspoons	Palm sugar
1-3 teaspoons	4-12 teaspoons	White sugar (to lightly sweeten to sweet)
100ml	400mI	Coconut Cream

Method:

1. Put coconut milk in a pot and bring to the boil.
2. Add bananas and boil for a further 5-8 minutes.
3. Add salt.
4. When the bananas are a soft yellow color, stir in the palm sugar and white sugar.
5. Add coconut cream and bring to the boil Turn off heat and serve in dessert bowl.

*Substitute pumpkin, taro, and sweet potatoes, etc. if desired

For vegetarians:

This is a 100% vegetarian recipe.

Read more...

Yellow Curry / Geng Garee Guy

Preparation time: 5 minutes
Cooking time: 7-8 minutes

1 person	4 persons	Ingredients
80g	320g	Potatoes - peeled and cut into 21/2 cm chunks
150ml	600ml	Coconut Cream
1 teaspoon	4 teaspoons	Yellow curry powder
200ml	800ml	Coconut Milk
30g	120 g	Onions - cut into 2 ½ cm chunks
30g	120 g	Shallots
60g	240g	Chicken - cut into 21/2 cm chunks
½ teaspoon	2 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
½ teaspoon	2 teaspoons	Shrimp or chili paste
1	4	Large red Chilies - discard seeds and stem, slice into 1/2 cm by 3 cm lengths

Method:

1. Boil potatoes until well done. Drain water.
2. Heat coconut cream in wok on low to medium heat until the coconut oil and cream separate out.
3. Add the curry powder and mix well.
4. Add Coconut Milk
5. Mix onions and shallots, cook for one minute.
6. Add potato and chicken.
7. Mix in palm sugar, soy sauce and shrimp paste.
8. Simmer on a low heat for 5 minutes.
9. Add red chili and boil for half a minute. 10. Turn off heat and cover the pot for J -2 minutes. 1
10. Pour into a serving dish and eat with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following ingredients, up to 50 g per person:

• Carrots
• Baby corn
• Broad beans

60 g firm tofu per person, - cut into 1/2 cm by 2 cm piece

Read more...

Nam Prik Noom Vegetable Dip / Nam Prik Noom

Preparation time: 6 minutes
Cooking time: 20 minutes

2pax	Ingredients:
6	Whole long green Chilies
2	Red onions
4 cloves	Garlic - peeled
½ teaspoon	Salt
¾ teaspoon	White sugar
200g	Whole long eggplant, optional, this makes for a less spicy dish
To garnish:	Coriander leaves and chopped shallots
Vegetables to dip:	Cabbage, long beans, carrots, cucumber, cauliflower or any fresh vegetables.

Method:

1. In a wok roast the eggplant, green chilies, shallots and garlic until done. You can grill them also, but don't add oil or water.
2. Peel off the black skin from eggplant and green chilies and 'slice' the eggplant lengthways with a fork.
3. Put the green chilies, garlic, shallots, eggplant, salt and sugar into a mortar. Pound it into a smooth paste.
4. Turn into a serving bowl and garnish with chopped shallots and coriander.
5. Put dipping vegetables on a large plate.
6. Eat with steamed Rice or sticky rice

For Vegetarians

This is a 100% vegetarian recipe.

Read more...

Typical Thai Sauces Which Accompany Thai Food, 2-4 Persons

Fish sauce and chilies / Prik Nam Plaa
(100% Vegetarian if desired)

This is a sauce to season your own plate of food or you may use it as a salty and slightly spicy dip (you do not eat the chilies). May be stored for up to one month.

Ingredients

4-5	Whole Bird's Eye Chilies - chopped into 3mm by 5mm.
2 tablespoons	Fish Sauce or light soy sauce

Mix the ingredients together. Put in a small sauce dish and serve.

Spicy chili and garlic sauce / Nam Jim
(100% Vegetarian if desired)

This is a dipping sauce only for fish, seafood etc. Use within one day.

Ingredients

3 tablespoons	Light Soy Sauce or 21/2 tablespoons Fish Sauce.
2 tablespoons	Water
10-15	Whole birds eye Chilies - finely chopped
3 cloves	Garlic - peeled and finely chopped
¾ teaspoon	White sugar
1 tablespoon	Lime juice, add more if you prefer your sauce more sour

Mix all the above ingredients together. Put in a small sauce dish and serve.

Sauce with powdered chili - Nam Jim Neuo
(100% Vegetarian if desired)

This is a dipping sauce only for grilled meat, fish or anything else. Use within one day.

Ingredients

1 teaspoon	Chili powder
1 tablespoon	Light Soy Sauce or Fish Sauce
½ teaspoon	Palm sugar
1 teaspoon	Water
½ teaspoons	Limejuice

Mix together all the ingredients. Put in a small sauce dish and serve.

Read more...

Sweet And Sour Chicken Thai Style / Pat Pre-Au Waan

Preparation time: 9-10 minutes
Cooking time: 6-7 minutes

1 person	4 persons	Ingredients:
1 ½ tablespoons	6 tablespoons	Oil
1 clove	4 cloves	Garlic - peeled & finely chopped
30g	120g	Onion - cut into 2 1/2 cm chunks
50g	200g	Chicken - cut into 2 1/2 cm chunks
120g	480g	Tomatoes - cut into 1 cm by 3-4 cm length
40g	160g	Pineapple - cut into cm by 3 cm pieces
50g	200g	Mushrooms
1 tablespoon	4 tablespoons	Oyster Sauce
5 tablespoons	20 tablespoons	Water
1 teaspoon	4 teaspoons	White sugar
½ tablespoon	2 tablespoons	Light Soy Sauce
1 teaspoon	4 teaspoons	Corn flour - mixed to a paste with 2 or 8 tablespoons water
20g	80g	Green bell peppers - cut into 1 cm by 3-4 cm length
10g	40g	Spring onions - chopped into 21/2 cm lengths

Method:

1. Heat oil in wok on low heat for about 15 seconds.
2. Add garlic, onion and chicken and stir-fry together for one minute.
3. Stir in tomatoes and crush the tomatoes to a sauce.
4. Stir in pineapple and mushrooms.
5. Stir in oyster sauce.
6. Stir in water, sugar, soy sauce and fry for half a minute. 7 Add corn flour mix and stir-fry until the sauce thickens.
7. Add bell peppers and spring onions and stir-fry for half a minute.
8. Turn off heat and put on a dish. Serve with steamed Rice.

For Vegetarians

Instead of chicken, add one or a combination of the following ingredients up to 30 g per person:

• Firm tofu - cut into 1/2 cm by 2 cm pieces.
• Fresh pumpkin - peeled and cut into 1/2 cm by 3 cm pieces

Instead of oyster sauce add 1 tablespoon of soy sauce per person.

Read more...

Stir-Fried Spicy Pork / Pat Pet Moo

Preparation time: 5 minutes
Cooking time: 6 minutes

1 person	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Oil
100g	400g	Pork - cut into thin slices, ½ cm by 5 cm
1 teaspoon	4 teaspoons	Red curry paste
25g	100g	Green peppercorns
1	4	Large red Chili - discard seeds and stem, slice into 3 mm by 3 cm lengths
3	12	Kaffir lime leaves - discard stem and cut into 3mm by 2cm
30g	120g	Eggplants - cut into 1/2 cm by 3 cm pieces
½ teaspoon	2 teaspoons	Palm sugar
¾ tablespoon	3 tablespoons	Light Soy Sauce
100 ml	400ml	Coconut Milk

Method:

1. Put the oil in a wok, add red curry paste and fry for about 30-45 seconds on low heat.
2. Mix in pork and cook until well done.
3. Mix in green peppercorns and then Kaffir lime leaves
4. Stir in coconut milk. S. Mix in eggplants and red chili.
5. Add palm sugar and soy sauce.
6. Simmer until the sauce thickens. Turn off heat
7. Serve with steamed Rice

For Vegetarians

Instead of pork, add a combination of any of the following ingredients, up to 100 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots- peeled and cut into 1/2 cm rounds
• Baby corn- cut into 3 111m rounds
• Firm tofu - cut into 1/2 cm by 2 cm pieces

Read more...

Stir-Fried Morning Glory / Pat Pak Boong

Preparation time: 7minutes
Cooking time: 1-2 minutes

1 person	4 persons	Ingredients:
80g	320g	Morning glory - cut into 4 cm lengths
3 cloves	12 cloves	Garlic - peeled and finely chopped
½ teaspoon	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Oyster Sauce
1 tablespoon	4 tablespoons	Mushroom sauce
1½ tablespoons	6 tablespoons	Oil
2 tablespoons	8 tablespoons	Water
3-5	12-20	Whole birds eye Chilies (mild to spicy) - pounded once with the blade of a heavy knife to smash open

Method:

1. Rinse the morning glory in water so that it is nice and wet. Put on a large plate.
2. Sprinkle garlic over the morning glory.
3. Sprinkle sugar over vegetables and then dribble over the oyster and mushroom sauces
4. Pour 1 tablespoon of oil over vegetables
5. Sprinkle the chilies over the vegetables
6. Heat half a tablespoon of oil in wok on low heat for 15 seconds, then turn to maximum heat for 10 seconds.
7. Put all the ingredients on the plate into the wok. Fry everything quickly stirring 4-5 times and cook for not more than 40 seconds, turn off heat and put in a serving dish.
8. Serve with steamed Rice.

For Vegetarians

Leave out the oyster sauce and add an extra tablespoon of mushroom sauce.

Read more...

Stir-Fried Mixed Vegetables / Pat Pak Loo-Am

Preparation time: 9-10 minutes
Cooking time: 3-4 minutes

1 persons	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Oil
20g	80g	Carrots - cut into 3 mm by 5 cm lengths
25 g	100g	Green beans - cut short 2½ cm lengths
10 g	40g	Baby corn - split in half lengthways
3 cloves	12 cloves	Garlic - peeled & finely chopped
20g	80g	Onions - cut into 21/2 chunks
50g	200g	Mushrooms (straw, champignon or Chinese)
½ tablespoon	2 tablespoons	Oyster Sauce
½ teaspoon	2 teaspoons	White sugar
1 tablespoons	4 tablespoons	Mushroom sauce
10g	40g	Snow peas - cut each pod into quarters
25 g	100g	Cabbage - cut into 1 cm by 5 cm
3 tablespoons	12 tablespoons	Water
1	4	Spring onions - cut into 2½ cm lengths

Method:

1. Heat oil in a wok on low heat for about 15 seconds.
2. Add carrots, green beans, baby corn, garlic and onions and stir-fry about one minute.
3. Mix in mushrooms and continue to fry.
4. Stir in oyster sauce. S. Then mix in sugar and mushroom sauce.
5. Add snow peas and cabbage and continue to stir-fry for 10 seconds.
6. Add water and turn up the heat to medium.
7. Add spring onions and continue to stir constantly for half a minute. Turn off heat.
8. Put in a serving dish and eat with steamed Rice.

For Vegetarians

Leave out the oyster sauce and add a ½ tablespoon of soy sauce per person.

Read more...

Stir-Fried Chicken With Ginger / Guy Pat King

Preparation time: 8-9 minutes
Cooking time: 5 minutes

1 person	4 persons	Ingredients
1 ½ tablespoons	6 tablespoons	Oil
2 cloves	8 cloves	Garlic - peeled & finely chopped
30g	120 g	Onions cut into 2½ cm chunks
80-100 g	320-400 g	Chicken - cut into 2½ cm chunks
30g	120g	Baby com, cut diagonally into 3mm rounds
15-30 g	60-120 g	Mushrooms (shitake, champignon, straw, etc.)
½ tablespoon	2 tablespoons	Oyster Sauce
½ teaspoons	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Mushroom sauce
15-20 g	60g-80 g	Ginger - sliced 3-4 cm in length by 3mm
3-4 tablespoons	12-16 tablespoons	Water
1	4	Large red Chilies - discard seeds and stem. Slice into 1/2 cm by 3 cm lengths
1	4	Spring onion/s - chopped into 3 cm lengths

Method:

1. Heat oil in wok on low heat for half a minute.
2. Stir in garlic, onion and chicken. Stir-fry until chicken is done.
3. Add baby corn and stir-fry for about half a minute. Mix in mushrooms.
4. Mix in oyster sauce, sugar and mushroom sauce.
5. Add ginger and continue to stir-fry.
6. Mix in water.
7. Add red chilies.
8. Stir in spring onions and cook on medium heat. Stir-fry for half a minute.
9. Turn off heat and serve with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following vegetables, up to 100 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots- peeled and cut into 1/2 cm rounds
• Baby corn- cut into 3 mm rounds
• Mushrooms - straw, champignons, Chinese - cut in half

Read more...

Stir - Fried Chicken With Basil / Pat Gaprow Guy

Preparation time: 7-8 minutes
Cooking time: 5 minutes

1 person	4 persons	Ingredients:
1 ½ tablespoons	4 tablespoons	Oil
3 cloves	12 cloves	Garlic - peeled & finely chopped
3-9	12-36	Bird Chilies, red or green (a little spicy to very spicy). Whole chilies pounded once with the blade of a heavy knife to smash open
20g	80 g	Onion - sliced 1/2 cm by 4 cm
100g	400 g	Chicken - minced or cut into small chunks
30g	120 g	Bell pepper - sliced, 1cm by 3 cm
Or 30g	120 g	Long green beans
1 tablespoon	4 tablespoons	Oyster Sauce
½ teaspoon	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
20g	80 g	Hairy basil- weigh with stem then pick off leaves
3 tablespoons	12 tablespoons	Water

Method:

1. Put oil in a wok and heat on a medium heat for 15 seconds.
2. Add garlic, chilies and onions and fry for half a minute
3. Stir in chicken and fry until well done.
4. Stir in bell pepper or green beans.
5. Stir in oyster sauce.
6. Stir in sugar and soy sauce.
7. Add water and cook for half a minute.
8. Stir in hairy basil leaves and fry for half a minute.
9. Turn off heat and pour into a serving dish.
10. Serve with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following ingredients, up to 100 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Baby corn - cut into 3 mm rounds
• Firm tofu - cut into ½ cm by 2 cm piece

Read more...

Steamed Fish In Lemon Sauce / Plaa Noong Manao

Preparation time: 12-20 minutes
Cooking time: 10 minutes

Per fish	Ingredients:
500-600g	Fish, gutted, prepared whole freshwater fish is preferable. Try Snapper, Bandit, Grouper, Trout or any fish with few bones.

For marinade:
3g	Fresh coriander roots - cut into ½cm pieces
2 cloves	Garlic - peeled
1 teaspoon	Ground pepper
5g	Chinese ginger - slice across root into 1/2 cm by 3-4 cm
80g	Peeled onion - cut into 3 cm chunks
150g	Mushrooms - angel, champignon, Chinese mushrooms etc.
1	Large red Chili - discard seeds and stem, slice into 3 mm by 3 cm lengths
10g	Shallots - cut into fine slices, 3 cm diameter
½ teaspoon	Limejuice
1 teaspoon	White sugar
1 ½ tablespoon	Light Soy Sauce
1	Spring onion - chop into 3 cm lengths
1 stalk	Celery - cut into 2 cm lengths
2 slices	Lime - 2 mm width

Method:

1. Mix coriander root, garlic and ground pepper in mortar. Grind to a paste using the pestle.
2. Put the fish in the center of a dinner plate, or a metal fish-shaped serving dish. Make three horizontal incisions on both sides of the fish and coat the whole fish with the paste.

For decoration and flavor:

1. Garnish the fish with sliced ginger. Cover the fish with the onions. Put the mushrooms over and around the fish. Sprinkle sliced mushrooms over the fish, then the red chilies and shallots. Pour limejuice over the fish. Mix sugar and soy sauce and pour over fish.
2. Put the plate with the fish into the steamer. Steam for 9 minutes on maximum heat.
3. Open steamer lid and sprinkle the lime pieces, then the spring onions over the fish. Cover the whole fish with the celery pieces. Close pot lid.
4. Steam for one more minute on maximum heat. Savor the aroma as you open the lid.
5. Before eating, take the lime pieces off the fish, squeeze out the juice and add this to the natural juices (don't squeeze the lime skin as it will make the sauce bitter). Discard the lime skin
6. Serve with steamed Rice.

For Vegetarians

No vegetarian version available.

Read more...

Spicy Glass Noodle Salad / Yam Woon Sen

Preparation time: 8 minutes
Cooking time: 8 minutes

1 person	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Each minced chicken and dried or fresh shrimps
40 g	120g	Mushrooms (straw or champignon) - cut into quarters
1 tablespoon	4 tablespoons	Roasted peanuts
20g	80g	Onions - sliced. 3 mm wide and 3 cm long
10g	40g	Shallots - sliced, 2 mm wide and 3 cm in diameter
1	4	Spring onion - chopped into 3 cm lengths
25g	100g	Tomatoes - sliced into 1/2 cm by 4 cm lengths
1 teaspoon	4 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
1 tablespoon	4 tablespoons	Limejuice
30g	120g	Glass Noodles - soak in cold water for 15-20 minutes before use
3-9	12-36	Small fresh, whole red or green Chilies - mild to very spicy
		Lettuce leaves to serve

Method:

1. Put chicken, shrimps and mushrooms into hot water and cook until done, about one minute.
2. Drain and put into a salad bowl.
3. Mix in peanuts, onion, shallots, spring onions and tomatoes in the salad bowl.
4. Mix in sugar and soy sauce.
5. Pound chilies in a mortar with a pestle until broken, add to the salad bowl.
6. Stir in lime juice and mix all the ingredients together well.
7. Cook glass noodles in boiling hot water for about
8. seconds. (Thais would put the noodles first in a cup shaped strainer and boil them in the water). Strain and put into cold water for
9. seconds and strain again. Add the noodles to the salad bowl and mix under.
10. Arrange the salad on a bed of lettuce and serve.

For Vegetarians

Leave out meat and shrimps altogether

Read more...

Spring Rolls / Boh-Bia

Preparation time: 5 minutes
Cooking time: 3-4 minutes

1 person	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Oil
2 cloves	8 cloves	Garlic - peeled & finely chopped
20g	80g	Minced meat
40g	160g	Onions - slice into 3 mm by 4 cm
50g	200g	Carrots - 3 mm width by 4-5 cm length
10g	40g	Dried shrimps - Soak in water for five minutes and drain
20g	80g	Tofu
50g	200g	Cabbage - sliced, 1/2 cm by 4-5 cm length
50g	200g	Bean sprouts
60g	240g	Mushrooms (straw, Chinese, champignon) - cut into 1cm chunks
1 tablespoon	4 tablespoons	Oyster Sauce
1 tablespoon	4 tablespoons	Mushroom sauce
½ teaspoon	2 teaspoons	White sugar
1 teaspoon	4 teaspoons	Ground white pepper
6g	24g	Glass Noodles - cover with water and soak for 20 minutes, then cut into 4 cm lengths
2 tablespoons	8 tablespoons	Water
4-5	12-20	Spring roll wrappers
		Enough egg yolk to seal wrappers
½ liter	2 liters	Oil for deep frying

Method:

1. Heat oil in wok on a low heat for 15 seconds.
2. Add garlic, minced meat, onion, carrots, dried shrimps and tofu and stir-fry for one minute.
3. Mix in the cabbage, bean sprouts and mushrooms.
4. Stir in the oyster and mushroom sauces.
5. Mix in sugar and ground pepper
6. Add glass noodles and water and stir-fry for 30-45 seconds.
7. Turn off heat and put on a plate.
8. Onto each individual spring roll wrapper, place 1 tablespoon of the vegetable mixture. Put it all at one end of the wrapper, and spread it to about 8 cm in length. Roll up the wrapper from the bottom to the middle and then fold in the left and right sides. Use the egg for sticking the folds. Rollup to the top and stick again.
9. Heat enough oil for deep-frying at medium heat. Put in the spring rolls.
10. As soon as they are golden in color take them out, put on absorbent paper to drain off the excess oil and serve with a sweet & sour plum sauce or honey.

For Vegetarians

Leave out the meat and shrimps!

Read more...

Panang Curry

Preparation time: 4 minutes
Cooking time: 5-7 minutes

1 person	4 persons	Ingredients
300ml	1200ml	Coconut Cream
1 teaspoon	4 teaspoons	Red curry paste
80-100g	320g-400g	Chicken - cut into small chunks
½ teaspoon	2 teaspoons	Palm sugar
¾ tablespoon	3 tablespoons	Light Soy Sauce
30g	120g	Eggplant - cut into small chunks
1	4	Long red Chilies - discard seeds and stem. Slice into strips 3 mm in width
2	8	Kaffir lime leaves - discard stems
10g	40g	Sweet basil- weigh with stems and pick off whole leaves

Method:

1. Heat coconut cream in wok until the coconut oil and cream separate out.
2. Stir in red curry paste until well combined.
3. Add chicken, then palm sugar and soy sauce.
4. Add eggplant and red chilies and fry until the coconut thickens. (Use low to medium heat).
5. Add Kaffir lime leaves and sweet basil, then turn off heat.
6. Place in a dish and serve with steamed Rice.

For Vegetarians

Instead of chicken, use 100 g of firm tofu per person - cut into 1/2 cm by 2 cm pieces

Read more...

Papaya Salad / Som-Tam

Preparation time: 10 minutes
Cooking time: 6-7 minutes

1 person	4 persons	Ingredients:
1 clove	4 cloves	Garlic - peeled
3-7	12-28	Whole birds eye Chilies (mild to super spicy)
10g	40g	Dried shrimps
One pinch	4 pinches	Salt
20g	80g	Long green beans - split and cut into 2 ½ cm lengths
100g	400g	Green papaya - grated
60g	240g	Small tomatoes - cut into halves
1 teaspoon	4 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
10g	40g	Whole roasted peanuts
1 tablespoon	4 tablespoons	Limejuice

Method:

1. Into a wooden or clay mortar, put garlic, chilies, dried shrimps and salt. Pound with the pestle until mixed together. The chilies should be just broken.
2. Mix in long green beans and pound with the mortar until broken.
3. Mix in papaya and pound lightly for about half a minute.
4. Mix in tomatoes, palm sugar and soy sauce. Pound lightly together for about half a minute and until well mixed together.
5. Mix in roasted peanuts and limejuice. Pound lightly for half a minute.
6. Serve on a large plate accompanied by sticky Rice.

Most people like to eat Som-tam with sticky rice. In Chiang Mai this is a favored snack between meals, especially by women. It is also a standard dish to order at any waterfall or natural heritage site in Thailand along with grilled chicken, 'guy yang' or roasted fish, 'plaa pao'. Yum, yum, just try it!

For Vegetarians

Just leave out the shrimps altogether

Read more...

Nam Prik Ong Meat Dip / Nam Prik Ong

Preparation time: 5 minutes
Cooking time: 8 minutes

1 person	4 persons	Ingredients:
1 ½ tablespoons	6 tablespoons	Oil
3 cloves	12 cloves	Garlic - peeled & finely chopped
15 g	60g	Shallots - finely chopped
50g	200g	Minced pork
2-3	8-12	Dried bird's eye Chilies or chili powder for more spice
120g	480g	Small tomatoes - cut into halves
3	12	Long red dried chilies - discard stems & seeds and chop finely
6 tablespoons	24 tablespoons	Water
½teaspoon	2 teaspoons	Palm sugar
¾ tablespoon	3 tablespoons	Light Soy Sauce
1 teaspoon	4 teaspoons	Spring onion - chopped into 1/2 cm cubes
1 sprig	4 sprigs	Coriander leaves - chopped into 1 cm lengths

To garnish:

Coriander leaves and chopped shallots

Vegetables to dip:

Cabbage, long beans, carrots, cucumber, cauliflower or any fresh vegetables.

Method:

1. Put oil in wok and warm on a low heat for about 15 seconds.
2. Fry garlic and shallot in the oil about 1 minute, until you can smell the garlic/shallot aroma.
3. Add the minced pork and Bird’s eye chilies, keep stirring until cooked.
4. Add tomatoes and stir until the mixture has turned to a tomato sauce.
5. Mix in the red chili and then add the water.
6. Add palm sugar and soy sauce. Continue to stir until the mixture thickens. Turn off heat.
7. Put the spring onions and coriander in the wok and mix them under.
8. Turn into a serving bowl and garnish with chopped shallots and coriander.
9. Put dipping vegetables on a large plate
10. Eat with steamed Rice or sticky rice

For Vegetarians

Instead of pork, add a combination of any of the following ingredients up to 50 g per person:

• Carrots - peeled and cut into 1/2 cm rounds
• Baby corn - cut into 3 mm rounds
• Firm tofu - cut into 12 cm by 2 cm pieces

Read more...

Hot & Sour Prawn Soup / Thum Yam Goong

Preparation time: 7-8 minutes
Cooking time: 9 minutes

1 person	4 persons	Ingredients:
300ml	1,2 liters	Water
20g	80g	Lemongrass
40g	120g	Siamese ginger - slice across root into 1/2 cm by 3-4 cm
20g	80g	Onion - peeled and cut into 3 cm chunks
10g	40g	Shallots
40g	120g	Tomatoes
100mI	400ml	Coconut Milk
½ -1 teaspoon	2-4 teaspoons	Shrimp paste or chili paste (mild to spicy)
2-7	8-28	Small red or green Chilies (mild to spicy)
50g	100g	Mushroom - angel, straw, champignon, Chinese etc.
80-100 g	320-400g	Shelled prawns
2	8	Kaffir lime leaves - discard stem
1	4	Spring onion - chop into 3 cm lengths
1 leaf	4 leaves	Long leaf coriander - roughly chopped
1 tablespoon	4 tablespoons	Lime juice from a fresh fruit
½ teaspoon	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce

Method:

1. Boil the water in a pot.
2. Add lemongrass and Siamese ginger, keep boiling over a medium heat until the content of the pot become green in color.
3. Add onion.
4. Stir in shallots and tomatoes.
5. Stir in coconut milk.
6. Stir in shrimp paste.
7. Pound whole chili into pieces and add to pot.
8. Mix in sugar and soy sauce. Boil for another 2-3 minutes.
9. Mix in mushrooms and bring to the boil for one minute.
10. Add the prawns and boil for one minute. Turn off heat.
11. Add Kaffir lime, spring onions and coriander. Add limejuice. Cover for five minutes.
12. Pour into a large bowl and serve with steamed rice.

For Vegetarians

Instead of shrimps, add a combination of any of the following ingredients, up to 80 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots - peeled and cut into 1/2 cm rounds
• Baby corn - cut into 3 mm rounds
• Cauliflower - cut flowerets and stems in two or three lengthways depending on size
• Fresh pumpkin - peeled and cut into 1/2 cm by 3 cm pieces
• Firm tofu - cut into 1/2 cm by 2 cm pieces

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Green Curry Paste & Red Curry Paste As A Dip / Nam Prik Geng Key-Au-Waan & Nam Prik Geng Deng

Preparation time: 10 minutes
Cooking time: roasting 20 minutes, frying 10 minutes

2 persons	4 persons	Ingredients:
3g	6g	Coriander roots - cut into 1/2 cm lengths
½ teaspoon	1 teaspoons	Cumin seeds
5g	10g	Lemon grass - use lower part of stem, 3 cm length by 2 mm width
10g	20g	Siamese ginger - slice across root into ½ cm by 3-4 cm
1 teaspoon	2 teaspoons	Coriander seeds
3 cloves	6 cloves	Garlic -peeled & chopped into small pieces
20g	40g	Red onions -peeled & cut into small pieces
3	6	Large fresh, whole green Chilies for Green Curry Paste or large dry red chilies for Red Curry Paste. Soak in water 4-5 minutes before use. Discard seeds. Cut into small pieces.
2-3	4-6	Fresh, whole green or dried red bird chilies - spicy to very spicy
¼ teaspoon	½ teaspoon	Kafflr lime peel
1 tablespoon	2 tablespoons	Oil
5 tablespoons	10 tablespoons	Water
½ teaspoon	1 teaspoons	Palm sugar
¾ tablespoon	1 ½ tablespoons	Light Soy Sauce
1 teaspoon	2 teaspoons	Shrimp paste or chili paste

Method:

1. Roast separately in a wok until you can smell the strong herbal aroma:
   a: coriander and cumin seeds.
   b: lemongrass, Siamese ginger, coriander roots.
   c: garlic and red onion.
2. Mix all the above ingredients together in a mortar.
3. Add both kinds of chilies and Kaffir lime peel. Pound together to make a paste.
4. Put the oil in the wok and heat 15 seconds. Add the curry paste and stir-fry on low heat for about one minute.
5. Add water, then palm sugar, soy sauce and shrimp paste. Stir-fry until the mixture thickens. Turn off heat.
6. Serve in a small dish, garnish with vegetables for dipping.

The curry paste may be used for red or green curry dishes and can be kept in a sealed glass jar in a refrigerator for up to 4 months.

For Vegetarians

This recipe is 100% vegetarian

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