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

mutsamun chicken curry [kaeng mutsamun kai]

Kaeng Mtsamun Kai

Kaeng Mutsamun Kai

  • 500 grams chicken thigh
  • 3 tbsp mutsamun curry paste (see p. 23) 1 cup coconut cream,
  • 2 cups coconut milk
  • 5 potatoes, carved and boiled 5 small onions, carved
  • 2 tbsp roasted peanut
  • 5 roasted cardamom pods
  • 1 roasted cinnamon stick, about 1″ long 3 bay leaves, 3 tbsp palm sugar
  • 2 tbsp fish sauce, 3 tbsp tamarind juice 3 tbsp lemon juice
  • bay leaves for garnish
  1. Preheaf the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 mmutes until tender .
  2. Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice .
  3. Add the remaining ingredients, and simmer until everything is tender and cooked through .
  4. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.

Serves 4

beef in phanaeng curry [phanaeng neua]

Phanaeng Neua

Phanaeng Neua

  • 400 grams beef
  • 3 tbsp phanaeng curry paste or red curry paste (see p. 23) 2 cups coconut milk
  • 6 kaffir lime leaves, torn
  • 1/4 cup ground roasted peanut
  •  1/4 tsp salt
  • 3 tbsp palm sugar
  • 21/2 tbsp fish sauce
  • slices of red chili for garnish
  1. Wash the beef, cut into pieces about 3 cm thick.
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
  3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
  4. Transfer to a serving dish, garnish with red chilies.
  5. Serve hot.

Serves 4

chicken and bamboo shoot in red curry

kaeng phet kai sai nawmai

  • 400 grams boneless chicken breast
  • 300 grams bamboo shoot, sliced thinly
  • 3 tbsp red curry paste
  • 2 cups coconut milk
  • 2 red spur chillies, sliced diagonally
  • 1/2 cup sweet basil leaves
  • 5 kaffir lime leaves, torn
  • 2 tbsp fish sauce
  • 1/4 tsp salt
  • 1 1/2 tsp palm sugar
  • sweet basil leaves for garnish

 

  1. Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces.
  2. Thinly slice the bamboo shoots.
  3. Pour 1 cup of th ecoconut milk into a wok. Bring to the boil over medium heat, stir constantly. Add the curry paste, stir until red oil surfaces. Add the chicken and sauté until it turns white and done.
  4. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar and salt and bring back to the boil.
  5. Sprinkle kaffir lime leaves, chillies and sweet basil leaves, then turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
  • serves 5