Panang Curry (แพนง)

Panang Curry (แพนง) I'm not sure why it took a backpacking trip through North and South Thailand to get me hooked on Thai food, but it certainly did the trick. My favorite food for the past decade continues to be Thai, and I'm especially partial to authentic Thai curries, in particular the Panang curry. Makes 2 -4 servings  - Ingredients:  12 oz. Sliced Chicken Breast 1 Can Coconut Milk 2 tablespoons ground Peanuts 1 tablespoon sugar Thinly sliced Kafflir Lime Leaf 1/2 to 1 teaspoone Fish Sauce (to taste) 4 - 5 Thai Basil Leafs 2 oz. Panang Curry Paste ( more if you like the heat) 1/2 Red Bell Pepper 1/2 Green Bell Pepper Pinch...

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Thai Cashew Chicken (Gai Pad Mamuang Him Ma Pan)

Thai Cashew Chicken (Gai Pad Mamuang Him Ma Pan)  Ingredients: ½ lb. (2 cups sliced) yellow onion 1 large green (Bell) pepper 2 stalks celery 1 medium carrot 3/4 lb. boneless skinned chicken breast 10 small dried red chiles (see NOTE) 1/4 cup Oyster sauce 1 Tbs fish sauce ½ cup water 1 Tbs tapioca starch 1/4 cup water 3 Tbs vegetable oil 1 tsp (2 cloves) finely chopped garlic 1/4 lb. unsalted cashews Procedure: Peel the onion and remove the root portion. Remove the stem and seeds from the Bell pepper and cut the pepper and the onion into ½" squares. Slice the celery and carrot diagonally into 1/8" thick pieces....

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Sateh Pork and Moo-Sateh

 Sateh Pork Satay is a great barbeque food and fun to eat. Cook Satay sticks right along with your barbeque chicken or hamburger.  This is an easier, and tastier method for making satay than people generally use in Thailand. For some reason the style commonly found on the street there has migrated to using condensed milk, but I prefer it this way. This satay version has fewer, easier to find ingredients and does not compromise the taste. Need: 1 teaspoon sugar   1 teaspoon salt   1 lb                 pork   2 tablespoons curry powder   1/2 cup coconut milk bamboo...

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Yum neau

Yum neau (ยำเนื้อ) 8 ounces, weight Beef Steak¼ cups Soy Sauce1 Tablespoon Canola Oil2 cups Salad Greens1 whole Small Cucumber½ whole Onion Sliced (red Would Be Pretty)½ cups Bean Sprouts¼ cups Thai Fish Sauce2 whole Dried Red Chilis (or 1 Fresh Jalapeno)2 whole Small Limes1 clove Garlic, Minced Preparation Instructions Place defrosted steak in a zip top baggie with soy sauce and canola oil. Let marinate for at least half an hour.Wash, chop and arrange veggies. Anything can be added to this mix. I enjoy a crisp lettuce like romaine. Fresh tomatoes can be added, green onions are great, carrots or celery could be thrown in. This recipe...

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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....

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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    ...

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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...

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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...

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Thai Green Chicken Curry

Thai Green Chicken Curry Recipe. One of Thailand's most renowned dishes, this spicy and colourful curry looks wonderful on the plate and goes perfectly with white rice. Delight in our Thai Green Chicken Curry recipe. Step 1: You will need… 4 chicken thigh fillets, boneless, skinless and cut into bits 200 g green beans, halved 1 tbsp oil 250 ml coconut milk 120 ml water 6 kaffir lime leaves , available from oriental food stores 1 bunch of chopped spring onions, for garnish ½ tsp coriander seeds 1 tsp shrimp paste ½ tsp ground cumin 3 small fresh chillies 3 green shallots, finely chopped 2 cm of galangal, chopped 2 cloves of garlic,...

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THAI HOT AND SPICY SHRIMP SOUP

This Thai soup is wonderful--hot and sour and piquant, an outstanding combination of rich, chewy shrimp--slippery mushroom--and the foresty green of just cooked cilantro fronds in a complex broth. Serve to 4, all at once with rice and any number of other dishes. In a way, it serves as a beverage to the whole meal, served, as it traditionally is, all together. ~1 pound   shrimp with shells.  ~1 Tablespoon  peanut oil ~ 5 cups     chicken stock ~2 stalks    lemon grass  ~1 and 1/2 Tablespoons   of cilantro stems ~2 cloves garlic ~2-4 fresh red chilies,  seeds...

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