Thai recipes easy |Chicken Satay

Chicken Satay

Ingredients

• Turmeric 1 tsp ground
• Shallots 3-4 peeled and sliced thin
• Lemongrass 1 stalk sliced thin
• diagonally
• Galangal ¼” piece fresh
• Garlic 1 clove peeled and smashed
• Sea Salt ½ tsp
• Sugar 2 tsp
• Cooking oil 2 tbsp Canola or peanut
• Bamboo Skewers 20

Instructions

1. Prepare chicken by slicing into long thin strips approximately ¼ x 2 inches.

2. Stirring often, dry roast coriander seeds in a wok over medium heat.

3. Grind coriander seeds in a mortar and pestle.

4. Combine all spices in a bowl with shallot, lemon grass, galangal, and garlic.

5. Place chicken in spice mix and stir. Marinate covered for a minimum of one hour.

6. Prior to cooking, soak bamboo in water for 10 minutes.

7. Skewer 2 to 3 pieces of chicken per bamboo stick.

8. Grill over open flame until cooked.

Thai food recipes | Thai coconut chicken soup

Tom Kha Gai (Thai coconut chicken soup)

One of the tastiest and easiest Thai foods to prepare, tom kha simply requires fresh lemongrass –dried galangal and packaged coconut milk will still produce a decent soup. While technically a soup, it is typically served with rice and eaten like a curry, ladled over the rice and then eaten.

Ingredients

• Dried Galangal Slices 2-3 pcs
• Lemon Grass (fresh) 2 pcs
• Garlic 1 clove
• Tamarind Paste 1 pinch
• Fresh Chilies 3-4
• Fish or Soy Sauce to taste
• Chicken ½ lb
• Coconut milk 13.5 oz can

Instructions

1. Boil 1 cup of water with galangal, lemon grass, garlic, and tamarind for 2-3 minutes.

2. Add chicken (pre-cut into 2” pieces) to boiling water and cook for 8-10 minutes.

3. Add coconut milk and return to boil. Boil for 3 minutes.

4. Add fish sauce (1tbsp), soy sauce, and 2 slices of white onion. Boil for one minute.

5. Remove from heat and serve with rice.

Thai food recipes | Spring Rolls

Spring Rolls (Po Pia Thot)

While quite simple to make, getting the spring rolls to roll up and stay together takes a little practice. Fortunately these tasty treats are enjoyable to make regularly, so you are bound to get it right eventually.

 

Ingredients

• Spring Roll sheets 300g
• Glass noodles 25g
• Mung beans ¾ cup (boiled
• hulled
• and mashed)
• Cabbage 1 cup (shredded)
• White ground pepper ¼ tsp
• Bean Sprouts 1 cup
• Thin Soy Sauce 1 ½ tbsp
• Garlic 1 tbsp (chopped)
• Vegetable oil 1 tbsp (for frying garlic)
• Spring Roll “paste” 2 tbsp (prepared by mixing rice flour and water boiled
• to thicken)
• Ingredients for Sauce
• Vinegar ¼ cup
• Sugar ¼ cup
• Salt 1 tbsp
• Tapioca flour 2 tsp
• Red spur chili ½ chili (seeds removed and then smashed)

Instructions

1. Soak noodles in water to soften, cut into short pieces, and mix with mashed mungbeans, cabbage, bean sprouts, pepper, and soy sauce.

2. Fry garlic in oil over low heat, adding noodle mixture once garlic yellows. Stir fry until cooked and then remove from pan to cool.

3. After spreading out a spring roll sheet, place one spoonful of noodle mixture in middle of closest end. Roll over once and then fold sides of sheet inwards so as to close ends of spring roll while rolling.

4. Apply paste to end of sheet and roll closed.

5. After all rolls are prepared, fry in hot oil over low heat until crisp and brown.

6. Drain and serve with sauce, basil, cucumbers, and lettuce.

Method for Sauce:

1. Pound chilies with mortar and pestle.

2. Mix together remaining ingredients.

Thai Green Curry | Gang Keo Wan

Thai Green Curry | Gang Keo Wan

Typically gang keo wan (Thai green curry) is prepared with beef, though chicken, pork, or fish can be substituted. This dish also lends itself well to vegetarians, who may add different vegetables, such as carrot or zucchini. As a mild curry, the level of spiciness can be adjusted up or down to taste.

Ingredients

• Beef 400 g (around 1lb)
• Green Curry Paste 3 tbsp
• Coconut Milk 2 ½ cups
• Thai Eggplants 5 quartered
• Red Spur Chilies 2-3 sliced diagonally
• Kaffir Lime Leaves 2 torn
• Sweet Basil Leaf ¼ cup (optional)
• Fish or Soy Sauce 1 ½ tbsp
• Palm Sugar 1 ½ tsp
• Cooking Oil 1 tbsp (corn
• safflower
• or peanut oil)
• Sweet Basil Leaves and Red chili slices for garnish.

Instructions

1. Prepare beef by slicing into strips around 1/3” (3cm) in width.

2. Over medium heat, sauté green curry paste in oil until fragrant.

3. Reduce heat and gradually add 1 ½ cups coconut milk until green oil appears.

4. Add beef and kaffir lime leaves, cooking for 3 minutes or until beef is cooked.

5. Transfer to a pot and gradual bring to a boil with remaining coconut milk, palm sugar, and fish sauce.

6. Once boiling add eggplants and cook until tender.

7. Once eggplants are cooked, turn off heat and add sweet basil and red chilies.

 

Thai Food Recipes

Thai Food Recipes

 

As exotic as Thai food tastes and as expansive as your typical Thai restaurant’s menu is, Thai food is not particularly difficult to prepare.  In fact, Thai food recipes are quite straightforward (provided you can get the proper ingredients or suitable substitutes.  Although many Thai ingredients may be difficult to obtain outside of Thailand, many recipes indicate substitutes and with some experimentation you may find a creative substitute that makes the dish a unique creation of your own.  Armed with the ingredients and a recipe, the only other things you should have are the proper instruments, such as a wok and a mortar and pestle (if you wish to make your own chili paste or spicy salad.) Browse Popular Recipe of Thai Culinary from the list below

Kaeng Phanaeng (Meat in Coconut Cream)

Kaeng Phanaeng (Meat in Coconut Cream)

The last dish in the top ten Thai food menu that Thaiways has obtained its recipe for you is Kaeng Phanaeng or meat in coconut cream. You can use either chicken or beef as a main ingredient of the curry.

Kaeng Phanaeng

Ingredients
• 1 cup of chicken breasts or beef morsels
• 5 peppercorns
• 1 cup of coconut cream
• 2 dried chillies, seeded and soaked
• 1/2 teaspoon of coriander seeds
• 1/2 teaspoon of cumin seeds
• 1 tablespoon of roast peanuts
• 1 tablespoon of chopped lemon grass
• 3 shallots
• 1 teaspoon of chopped coriander root
• 5 cloves of garlic
• 3 slices galanga root
• 1 tablespoon of fish sauce
• 1/2 teaspoon of grated kaffir-lime rind
• 1/2 teaspoon of sugar
• 1/2 teaspoon of shrimp paste

How to cook
1. Fry the chicken or beef morsels in a saucepan with medium heat.
2. Pour the coconut cream and boil it.
3. When it boils, turn down the heat to a low point. Simmer it until the chicken or beef becomes tender. Then take the meat out while continuing simmering the coconut cream.
4. Stir it occasionally. Meanwhile, prepare the curry paste by grinding together all the spices including dried chillies, peppercorns, cumin seeds, coriander seeds, lemon grass, shallots, coriander root, garlic and galanga root. Then add the roast peanuts and shrimp paste. Mix them and pound them well into paste.
5. Blend the curry paste with boiling coconut cream. Put the meat into the curry again. Use low heat to cook it.
6. Add the sliced red chillies. Flavour it with fish sauce, sugar and the grated kiffir-lime rind.
7. Simmer for another 15 minutes before the curry is ready for serving.

Kai Phat Met Mamuang Himmaphan (Chicken Fried with Cashew Nuts)

Kai Phat Met Mamuang Himmaphan (Chicken Fried with Cashew Nuts)

Ranking ninth among the ten Thai dishes ordered most often by foreigners, here is the recipe for chicken fried with cashew nuts, a mild dish without spicy taste that may become your favourite.

Kai Phat Met Mamuang Himmaphan

Ingredients
• 1 1/2 cup of sliced chicken breast
• 1/4 cup of sliced onion
• 1/4 cup of sliced dried chillies
• 1/4 cup of chopped spring onion
• 1 teaspoon of chopped garlic
• 1 tablespoon of wheat flour
• 1 tablespoon of oyster sauce
• 1 tablespoon of light soya sauce
• 1 tablespoon of sugar
• 1/2 cup of cooking oil
• 1/4 cup of chicken stock

How to cook
1. Mix dark soya sauce, wheat flour and 2 tablespoons of cooking oil together.
2. Marinade the chicken in it for 30 minutes.
3. Heat the remains of the cooking oil over medium heat.
4. Add the cashew nuts and fry them until they look yellow. Then take them out and replace with dried chillies. Fry them until they are crisp and remove them from heat.
5. Add the chicken. When it is done, add the garlic and onion.
6. Turn up the heat. Stir-fry and season with the oyster sauce, light soya sauce and sugar.
7. Pour the chicken stock and add the spring onion,dried chillies and cashew nuts. Stir them and remove from heat.

Mu or Kai Sa-te (Roast Pork or Chicken Coated with Turmeric)

Mu or Kai Sa-te (Roast Pork or Chicken Coated with Turmeric)

Ranking eighth among the top ten Thai dishes most ordered by foreigners, roast pork or chicken coated with turmeric can be an hors d’oeuvre, side dish or snack.

Mu or Kai Sa-te

Ingredients
• 1 1/2 Ibs. of chicken breast or pork
• 1/4 teaspoon of roasted coriander seeds powder
• 1/4 teaspoon of turmeric (roots) powder
• 1/2 teaspoon of curry powder
• 3 slices of galangal
• 1/2 tablespoon of finely chopped lemon grass
• 1 tablespoon of salt
• 5 garlic clover
• 1 cup of coconut milk
• 2 tablespoons of vegetable oil
• 2 tablespoons of sugar
• Small wooken skewers

How to cook
1. Slice the chicken breast or the pork with the width of about 1 1/2 inches.
2. Pound together the roasted coriander seeds powder, roasted cumin seeds powder, pepper, turmeric powder, curry powder, galangal, lemon grass, garlic cloves and salt.
3. Put the mixture into the coconut cream.
4. Add the sugar and vegetable oil and blend them into a marinade.
5. Soak the meat in the newly mixed marinade for 2 hours.
6. Take the slices of meat out and thread them onto the skewers while heating the marinade until boiling.
7. Roast the meat and apply the marinade to it for some time.
8. When the meat is thouroughly cooked, serve it with sa-te sauce and cucumber sauce.

Thai thai cuisine | Yam Nua (Spicy Beef Salad)

Yam Nua (Spicy Beef Salad) 

Ranking seventh in the top ten list of Thai food loved by foreigners, Yam Nua or spicy beef salad is a mouth-watering dish of the Thais as well.

Yam Nua

Ingredients
• 450 grams of beef tenderloin
• 2 garlic cloves
• 6 fresh coriander leaves chopped

• 1/4 cup of sugar
• 2 teaspoons of soya sauce
• 2 teaspoons of lemon juice
• salt (to taste)
• some ground black pepper
• 2 spring onions thinly sliced
• 6 red chillies thinly sliced
• 2 tablespoons of vegetable oil

How to cook
1. Roast the beef until it is medium. Then slice it up.
2. Mix the garlic cloves, a half amount of chopped coriander, sugar, soya sauce, lime juice, salt and ground black pepper together and pound them into paste.
3. Warm the oil in a saucepan and stir-fry the paste for 3-4 minutes.
4. Add the beef, cook for a minute and remove it from heat.
5. Allow it to cool. When serving, garnish with the spring onions and remains of chopped coriander and the chillies.

Tom Kha Kai (Chicken in Coconut Soup)

Tom Kha Kai (Chicken in Coconut Soup)

Ranking sixth among the ten Thai dishes ordered most often by foreigners, Tom Kha Kai or chicken in coconut soup is not too hard to prepare by yourself.

Tom Kha Kai

Ingredients
• 1 cup of sliced chicken breasts
• 2 cups of coconut cream
• 2 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 1 tablespoon of sliced galanga root
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground pepper
• 1 teaspoon of chopped coriander leaves
• 1 tablespoon of crushed green and red chillies

How to cook
1. Heat the coconut cream in a saucepan.
2. When it is boiling, add the chicken and the sliced galanga root.
3. Cover and simmer with low heat until the chicken breasts are cooked and tender.
4. Season it with salt and pepper.
5. Remove it from the heat.
6. Add fish sauce, lime juice and chillies.
7. Before serving, add chopped coriander leaves.