Tom Kha Gai or Kai

Tom Kha Gai (ต้มข่าไก่ - Coconut Milk Soup with Chicken)  Ingredients 2 cups coconut milk 1 cup chicken stock 2-3 medium pieces fresh galangal, peeled and sliced 3 chicken breast fillets (cut into well pieces) 2 teaspoons chilies, finely chopped 1 tablespoon fish sauce 1 teaspoon sugar 1/2 cup fresh coriander leaves 5 coriander leaves for garnish Preparations 1. Add coconut milk, chicken stock and galangal in a pan. 2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally. 3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. 4....

Read more »

Kaeng phed Ped Yang ( แกงเผ็ดเป็ดย่าง)

Kaeng phed Ped Yang Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our website for the Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made canned curry paste with great results. Ingredients     * 1 roasted duck, deboned and cut into 1 inch strips     * 2 1/2 cups canned coconut milk     * 10 cherry tomatoes     * 1 cup eggplant, cut into bite-sized pieces or sweet English/Spring peas     * 6 pieces of rambutan (canned) or pineapple, cut into bite sized pieces    ...

Read more »

Pad Ka-prao Goong

Ingredients 450 grams medium-sized shrimps, cleaned, shelled and deviened 5 cloves garlic, finely chopped 2 tablespoons vegetable oil 2 teaspoons black soy sauce 2 tablespoons fish sauce 1 cup fresh holy basil 5-10 chillies, chopped and pounded coarsely Dash of ground white pepper Preparations 1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked. 2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. 3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with...

Read more »

Traditional Pad Thai

Thaditional Pad Thai  . Ingredients Pad Thai in Wok 1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese) 3 Tbs. fish sauce (nahm bplah), to taste 3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste 2 Tbs. palm or coconut sugar, to taste 4 Tbs. peanut oil 1/3 lb. fresh shrimp, shelled, deveined and butterflied 3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick 4-5 cloves garlic, finely chopped 3 shallots, thinly sliced (or substitute with half a medium onion) 1/4 cup small dried shrimp 1/4 cup chopped sweetened salted...

Read more »