I'm new to Thai food and I really would like to start cooking it at home for my family. I've made pad thai so far, but I want some spicey dishes and maybe some desserts too! I'm going to the store today to pick up a sticky rice steamer basket! =)
Try the following yummie receipes
Pad Thai Noodles with Shrimps
4 oz (110 g) rice noodles (medium width, about 1/8 inch/3 mm thick)
2 level tablespoons dried shrimps
6 oz (175 g) raw headless tiger prawns (if frozen, thoroughly defrosted)
3 tablespoons groundnut or other flavourless oil
2 cloves garlic, peeled and crushed
2 medium red chillies, deseeded and finely chopped
½ medium red onion, thinly sliced into half-moon shapes
2 tablespoons Thai fish sauce
juice 1 large lime (about 2 tablespoons)
2 large eggs, lightly beaten
For the garnish:
2 heaped tablespoons fresh coriander leaves
2 oz (50 g) natural roasted unsalted peanuts, roughly chopped or crushed in a pestle and mortar
2 spring onions, chopped, including the green parts
You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.
First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they're totally submerged in boiling water. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Now, to prepare the prawns, peel off and discard the shells, then you need to de-vein them. To do this, make a slit all along their backs using a small, sharp knife and remove any brownish-black thread, using the tip of the knife to lift it out. Now chop each prawn into 3.
When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot. Then, first add the garlic, chilli and red onion and fry for 1-1½ minutes, or until the onion is tender, then, keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles. Now toss them around for 1-2 minutes, or until the noodles are heated through. Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds. Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over
or Thai Prawn Curry with Pineapple
Ingredients
1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
2 x 400 ml tins coconut milk
For the curry paste:
4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
1 level tablespoon lemon grass, finely chopped
1 inch (2.5 cm) cube fresh ginger
5 garlic cloves, peeled
7 Thai shallots, peeled (or normal shallots if not available)
1 level teaspoon shrimp paste (if not available use 2 anchovies)
½ level teaspoon salt
3 tablespoons Thai fish sauce
To garnish:
2 kaffir lime leaves (if available)
2 medium-sized red chillies, de-seeded and shredded into hairlike strips
You will also need a wok or a very large frying pan.
If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.
After that remove them from the heat and when they're cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.
To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.
When you're ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you'll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment
Pad see ew is my favorite Thai dish. It's a sweet pan fried noodle entree that is made up of sweet soy sauce, garlic, broad rice noodles, broccoli, egg and any meat of your choice. I found a recipe for you on Recipe Zaar. Great, now I've got a huge craving for a nice large plate of pad see ew!
Here is an authentic recipe for Tom Yum Goong, start from preparing Thai homemade stock, the stock is the sercet of how you prepare authentic Thai food.
> Serves 4
4 cups (1 litre) Thai Chicken Stock
3 kaffir lime leaves
2 in (5cm) fresh galangal root, sliced
3-4 coriander roots, washed (optitonal)
3 stems lemongress, thick bottom part only, dry outer sheath discarded, smash with back of a cleaver
8 medium prawns or shrimp, devined, tails intact
1 cup (5 oz/150g) fresh or canned straw mushrooms or small button mushrooms, sliced in half
5-10 bird's-eye chilies, smashed
3 tablespoons lime juice (adjust taste by adding more or less)
0.5 tablespoon fish sauce (adjust the taste by adding more or less)
3 sprigs fresh coriander leaves (cilantro)
1) Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.
2) Add the prawns or shrimp, mushrooms and chilies, simmer for 3 minutes. Add the lime juice and fish sauce (which is very salty) to taste. Garnished with fresh coriander leaves. Serve hot.
Tips : Do not overcook the prawns or they will become tough. Use home-made chicken stock in this dish for the best flavor.
Here is a Thai dessert recipe, mango, coconut cream with sticky rice.
> Serves 4
200g (6 1/2 oz) glutinous rice
water for steaming
1) Rines rice several times until water runs clear, soak rice in water for 12 hours or overnight, then drain.
2) Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth. Put rice in the steamer and steam for 45 minutes or until rice is tender and translucent. Remove from heat, fluff up with a fork.
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