garlic prawns [kung krathiam]

 

kung krathiam

kung krathiam

  • 8-12 giant fresh water prawns
  • 2 tbsp chopped garlic 
  • 1/4 cup sliced spring onion
  • 1/4 cup finely chopped ginger 
  • 1 tbsp finely chopped conander root
  • 1 tsp pepper 
  • 1-1/4 tsp sugar 
  • 1/2 tbsp fish sauce
  • 1/4 cup vegetable oil 
  • tips of spring onion for garnish 
  1. Wash the prawns, shell and de-vein. Remove the heads but keep the tails intact. 
  2. Fry chopped garlic, coriander roots, and pepper in oil over medium heat until fragrant. Add sugar and fish sauce, stir well. 
  3. Add the prawns and fry until done. Follow with spring onion and ginger, stir to mix then turn off the heat . 
  4.  Spoon onto a serving dish, garnish w,th spring on,on tips as a finishing touch. 
Serves 4 

thai-style fried noodles [phat thai]

 

phat thai

phat thai

  • 4 cups thin rice noodle,  soaked for 3 minutes 
  • 50 grams pork,  cut into small pieces 3 eggs 
  • 1 piece beancurd, diced
  • 250 grams bean sprout 
  • 50 grams Chinese chives, cut inlo short length
  • 1 tbsp chopped shallot
  • 1 tbsp chopped garlic
  • 3 tbsp chopped salted Chinese radish
  • 1 tsp chili powder 
  • 1/4 cup ground roasted peanut
  • 4 tbsp sugar 
  • 3 tbsp fish sauce 
  • 4 tbsp tamarind juice or vinegar
  • 1/4 cup water 
  • 8 tbsp cooking oil 
  • fresh vegetables: bean sprouts, Chinese chives, banana bud, Indian pennyworth and wedges of lime 
  1. Fry shallot and garlic in 3 tbsp of oil over med heat until fragrant. Add noodles and water, stir until tender. Season with sugar, fish sauce and tamarind juice. Stir well, then push the noodles to the side of the wok. 
  2. Add 3 tbsp of oil to the same wok, add pork, salted Chinese radish, beancurd and chili powder. Saute until the pork is done, toss well with the fried noodles, then push the mixture back to the side of the wok again.
  3. Put 2 tbsp of oil into the wok, break the eggs in and stir until done. Toss again with the noodles, add the bean sprouts and Chinese chives. Stir until everything is done.
  4. Transfer to a serving dish, sprinkle roasted peanuts on top. Serve with fresh vegetables. 

Serves  4

minced pork and tomato chili paste [naam phrik awng]

 

naam phrik awng

naam phrik awng

  • 5 dried red spur chilies, seeded and soaked in water 
  • 1 cup sliced cherry tomato 
  • 3 tbsp minced pork 
  • 1 coriander plant, leaves only
  • 3 tbsp chopped onion 
  • 5 cloves garlic 
  • 3 cloves chopped garlic 
  • 1 tbsp finely sliced galangal 
  • 1 tsp salt, 1 tsp shrimp paste
  • 1/2 cup water, 2 tbsp cooking oil 
  • condiments: pork crackling 
  • fresh vegetables: cucumber, yard-long beans,  small eggplants and dill 
  • boiled vegetables: pumpkin and yard-long beans 
  1. Put chilies, salt and galangal in a mortar, and pound well. Add onion, shrimp paste and whole garlic cloves, pound thoroughly. Follow with minced pork and tomatoes, pound lightly to mix well after each adding . 
  2. Saute chopped garlic in hot oil over medium heat until golden and fragrant, reduce the heat, add the pork mixture. Stir regularly until fragrant and a red film of oil surfaces. Add water, continue cooking until most of the liquid reduces and the chili paste becomes fairly thick. Turn off tile heat. Transfer to a serving bowl, garnish with coriander leaves, and serve with pork cracklmg,  par-boiled and fresh vegetables. 
Serves 6

stir-fried chicken with chili paste [phat phrik khing kai]

 

phat phrik khing kai

phat phrik khing kai

  • 500 grams sliced chicken breast 
  • 1 tbsp phrik khing chili paste
  • 1/2 cup coconut milk 
  • 4 shredded kaffir lime leaves
  • 1 tbsp sugar 
  • 2 tbsp fish sauce
  • 3 tbsp cooking oil 
  1. Saute the chili paste in oil over medium heat until fragrant. Add the coconut milk and stir well. Add chicken and fry until done. 
  2. Season to taste with fish sauce and sugar, stir again to combine. Spoon onto a serving dish, sprinkle kaffir lime leaves over the top and serve. 
Serves 4

stir-fried chicken with cashew nuts [kai phat met mamuang himmapaan]

 

kai phat met mamuang himmapaan

kai phat met mamuang himmapaan

  • 300 grams chicken breast, sliced thinly 
  • 1/2 cup fried cashew nut 
  • 1/4 cup crisp-fried dried spur chili, cut into 1 cm pieces 
  • 1 red spur chili, sliced diagonally 
  • 1 small onion, sliced 
  • 1/3 cup spring onion, cut into 2.5 cm pieces 
  • 1/2 tbsp chopped garlic 
  • 1/4 tsp salt 
  • 1-1/2 tbsp fish sauce 
  • 1 tbsp dark soy sauce 
  • 2 tbsp cooking oil 
  • fresh coriander for garnish 
  1. Fry the garlic in oil over medium heat until golden and fragrant, add the chicken and cook until done. 
  2. Add onion, cashew nuts, fried dried chilies and spring onion, stir well. 
  3.  Season to taste with fish sauce, dark soy sauce and salt, slir agam. Turn off the heat. 
  4. Spoon onto a serving dish, garnISh with red chili and fresh coriander before serving. 
Serves 4 

stir-fried chicken [phat khee mao kai]

 

phat kee mao kai

phat kee mao kai

  • 2 cups minced chicken breast or tenderloin 
  • 5 hot chilies 
  • 15 cloves chopped garlic 
  • 4 chopped coriander roots 
  • 1/4 cup holy basil leaf 
  • 1 red spur chili,  sliced diagonally 
  • 1 tsp sugar 
  • 2 tbsp fish sauce 
  • 2 tbsp oyster sauce 
  • 1/4 cup chicken stock 
  • 2 tbsp cooking oil 
  • crisp-fried holy basil leaves for garnish 
  1. Pound the chili, garlic and coriander roots well to obtain a smooth paste. 
  2. Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done . 
  3.  Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add holy basil leaves and spur chili, and stir again. Turn off the heat. 
  4. Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once. 

Serves 4

spicy stir-fried pork [phat phet moo]

 

phat phet moo

phat phet moo

  • 400 grams pork loin, sliced thinly 
  • 1 tbsp red curry paste
  • 1 cup coconut milk 
  • 2 red spur chilies, sliced diagonally
  • 3 sprigs green peppercorn 
  • 3-5 kaffir lime leaves, torn
  • 1/4 tsp salt 
  • 1/2 tbsp sugar 
  • 1-1/2 tbsp fish sauce
  • 1 tbsp cooking oil 
  1. Fry the curry paste in oil over medium heat until fragrant, add pork and fry for 5 minutes until done. Add half of the coconut milk, and stir occasionally for another 10 minutes until the 011 surfaces . 
  2. Pour in the remaining coconut milk and stir well. 
  3. Season to taste with fish sauce, salt and sugar. Add kaffir lime leaves and green peppercorns, stir to mix well. When the mixture starts to boil, add red chilies and stir again . 
  4. Transfer to a serving dish. Best served with steamed rice. 
Serves 4 

spicy stir-fried pork and yard-long beans [phat phrik khing moo]

 

phat phrik khing moo

phat phrik khing moo

  • 300 grams pork tenderloin 
  • 1/4 cup phrik khing chili paste
  • 200 grams yard-long bean 
  • 1 red spur chili, finely shredded 
  • 3 kaffir lime leaves, finely shredded
  • 1 tbsp palm sugar 
  • 1 tbsp fish sauce 
  • 2 tbsp cooking oil 
  1. Wash the pork, cut into small pieces, and toss with 1 tsp of fish sauce. Leave to marinate for 5 minutes . 
  2. Wash the beans, blanch in hot boiling water until Just cooked. Transfer to soak in cold water, drain and cut Into length about 1″ long or tie loosely and cut into pieces.
  3. Heat the oil over medium heat until hot, saute the chili paste until fragrant. Add the pork and cook until it IS done. 
  4. Season to taste with sugar, 1 tbsp fish sauce, then add the beans. Stir well to combine. Arrange on a serving dish, sprinkle shredded kaffll lime leaves and red chili for garnish. 
Serves 4 

sweet and sour pork [moo phat priaw waan]

 

moo phat prjaw waan

moo phat priaw waan

 

  • 400 grams pork tenderloin, cut into bite-sized pieces
  • 1/2 cup tomato, cut into wedges 
  • 1/2 cup cucumber, sliced diagonally
  • 1/4 cup sliced onion 
  • 100 grams straw mushroom, halved 
  • 1 cup spring onion, cut into 1″ length
  • 2 spur chilies, sliced diagonally 
  • 1 tsp chopped garlic, 1 tbsp tapioca flour
  • 1/4 tbsp pepper, 1/4 tsp salt 
  • 2 tbsp sugar, 1 tbsp fish sauce 
  • 1 tbsp vinegar, 2 tbsp tomato sauce 
  • 1/2 cup chicken stock, 1 tbsp cooking all 
  1. Saute garlic in oil over medium heat until fragrant. 
  2. Add the pork and saute until it turns white. Add mush­rooms, cucumber, onion and tomato, cook until the vegetables are tender. Then add chilies and spring onion, stir well. 
  3. Season with tomato sauce, vinegar, sugar, salt and fish sauce. Follow with half of the chicken stock, stir well to combine. 
  4. Mix the remaining stock with tapioca flour, pour into a wok and stir until the sauce thickens and is clear. Turn off the heat . 
  5. Transfer to a serving dish, sprinkle pepper over the top. Serve hot. 

Serves 4

chu chee curry with mackerel [chuu chee plaa thoo sot]

 

 

Chuu Chee Plaa Thoo Sot

Chuu Chee Plaa Thoo Sot

  • 400 grams fresh mackerel or other meaty fish
  • 2 tbsp red curry paste (see p. 21) 
  • 3 cups coconut milk 
  • 3 red spur chilies, sliced diagonally
  • 2 kaffir lime leaves, finely shredded
  • 1/4 cup sweet basil leaf 
  • 2 tbsp palm sugar 
  • 3 tbsp fish sauce 
  • sprig of sweet basil and carved red chili for garnish 
  1. Scale and clean the fish, remove the head and the insides. Wash again, score diagonally on both sides. 
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces, add the curry paste, slir constantly for 2 minutes until fragrant. Gradually add the remaining coconut milk. When the mixture starts boiling, add the fish and cook until done, do not stir . 
  3. Season to taste with fish sauce and sugar, stir lightly to combine.  Then turn off the heat. 
  4. Transfer to a serving dish, garnish with shredded kaffir lime leaves, red chilies and sweet basil leaves as a finishing touch. 

Serves 4