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

green beef curry [kaeng khiaw waan neua]

Kaeng Khiaw Waan Neua

Kaeng Khiaw Waan Neua

  • 400 grams beef
  • 3 tbsp green curry paste (see p. 21) 2112 cups coconut milk
  • (squeezed oul from 400 grams grated coconut) 5 smatl eggptants, quartered
  • 2-3 red spur chilies, sliced diagonally 2 kaffir lime leaves, torn
  • 1/4 cup sweet basil leaf
  • 1-1/2 tbsp fish sauce
  • 1-1/2 tsp palm sugar
  • 1 tbsp cooking oil
  • sweet basil leaves and red chili slices for garnish
  1. Slice the beef into thin pieces, about 3 cm thick. ~~Saute the curry paste in allover medium heat until fragrant, reduce the heat, gradually add )’12 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
  2. Add the beef and kaffir lime leaves, continue cooking for 3 minutes untii fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
  3. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Serves 4

green papaya salad [som tam malakaw]

Som Tam Malakaw

Som Tam Malakaw

  • 1 cup green papaya, peeled and shredded 1/4 cup ground dried shrimp
  • 1 dried chili, soaked in water and drain 7 peppercorns
  • 6 cloves garlic
  • 1/4 cup finely shredded lime rind 3 tbsp palm sugar
  • 3 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp tamarind juice
  • fresh vegetables, Chinese cabbage, cabbage, yard-long beans, Thai convolvulus, etc.
  • red and green hot chilies for garnish
  1. Pound the papaya lightly in a mortar, remove and set aside.
  2. Pound the garlic, dried chili and peppercorns thoroughly, transfer to a mixing bowl.
  3. Mix tamarind Juice, fish sauce and sugar together, and bring to the boil over medium heat. Remove from the heat, and allow to cool. Add lime Juice, pour into the chili mixture, stir well. Put aside as the dressing.
  4. Add papaya, dried shrimp and lime rind in the mixing bowl and toss well. Arrange on a bed of Chinese cabbage, garnish with red and green hot chilies and serve with fresh vegetables.

Serves 2

spicy roast pork [plah moo op]

Plah Moo Op

Plah Moo Op

  • 500 grams pork tenderloin
  • 4 stems thinly sliced lemon grass 5 shallots, finely sliced
  • 3 kaffir lime leaves, finely shredded 112 cup mint leaf
  • 3 tbsp spring onion, cut into short length 3 tbsp coriander, chopped
  • 5 crisp-fried dried hot chilies 1 tsp ground black pepper
  • 1 tbsp seasoning sauce, 1 tbsp whisky lettuce for garnish
  • dressing
  • 10 hot chilies, 15 cloves garlic, 112 tsp salt
  • 1 tsp sugar, 1 tbsp fish sauce, 4 tbsp lime juice
  1. Pound chilies, garlic and salt together, spoon Into a bowl, season with lime Juice, fish sauce and sugar, stir until sugar has dissolved.
  2. Wash the pork, marinate with seasoning sauce, whisky, and black pepper for 15 minutes. Place in an oven-proof dish, and roast in an oven at 450°F for 15-20 minutes or until done, slice into pieces about 1/2 cm thick.
  3. Thoroughly toss the cooked pork with lemon grass, shallots, kaffir lime leaves, spring onion and the spicy dressing. Transfer onto a bed of lettuce on a serving dish, sprinkle fried drred chilies on top and serve immediately.

Serves 4

spicy grilled beef [neua naam tok]

Neua Naam Tok

Neua Naam Tok

  • 500 grams beef top round,
  • 1 tbsp spring onion, cut into short length 1/4 cup coriander, chopped
  • 1 tbsp lemon grass, thinly sliced ‘/4 cup shallot, thinly sliced
  • 1/4 cup mint leaf
  • 1/2 tsp chili powder 1/4 tsp sugar
  • 11/2 tbsp ground roasted rice or breadcrumb 4′/, tbsp lime juice
  • 3 tbsp fish sauce
  • fresh vegetable, Chinese cabbage, cabbage, red cabbage and spring onion
  1. Wash the beef and cut into pieces about 1″ thick.
  2. Grill over medium heat until done, slice Into bite-sized pieces and transfer to a mixing bowl. Toss lightly with lemon grass and shallots .
  3. Season to faste wifh fish sauce, lime jUice and sugar.
  4. Add chili powder and ground roasted rice, toss well to combine. Add mint leaves, spring onion and coriander, toss again.
  5. Arrange on a serving dish and serve.

Serves 6

spicy chopped chicken [Laap kai]

Laap Kai

Laap Kai

  • 3 cups chicken breast or tenderloin, coarsely chopped 3 spring onions, cut into short length
  • 2 tbsp coriander, coarsely chopped
  • 114 cup mint leaf
  • 5 shallots, thinly sliced ’12 tsp chili powder
  • 2 tbsp ground roasted rice or breadcrumb 1 tsp salt
  • 1/4 cup lime juice 1 tbsp fish sauce
  • fresh vegetables, cabbage,Chinese cabbage, cucumber, yard-long beans and spring onion
  1. Put the chicken and salt in a wok, fry over medium heat unlil the meat turns white and done. Turn off the heat, transfer to a mixing bowl. Add shallots (reserve some for garnish),and toss well.
  2. Season to taste with lime juice and fish sauce.
  3. Sprinkle chili powder and ground roasted rice over the mixture and mix well. Add spring onion, coriander and mint leaves, toss tightly.
  4. Arrange on a serving dish, sprinkle the remaining sliced shallots on top. Serve with fresh vegetables.

Serves 6

spicy chopped pork [laap moo]

Laap Moo

Laap Moo

  • 2 cups minced pork tenderloin
  • 100 grams boiled or steamed pig liver, sliced 1 tbsp chopped coriander
  • 2 tbsp spring onion, cut into short length 112 cup mint leaf
  • 2 tbsp shallot, sliced thinly 1/, tsp chili powder
  • 2 tbsp ground roasted rice or breadcrumb 6 tbsp lime juice
  • 2 tbsp fish sauce
  • 4 crisp-fried dried hot chilies
  • fresh vegetables, cabbage, Chinese cabbage, cucumber, yard-long beans, coriander leaves and spring onion
  1. Add 4 tbsp of lime juice into minced pork, toss well then squeeze out liquid. Cook the liquid over medium heat until boiling, add the pork and cook until done, then turn off the heat. Transfer to a mixing bowl, mix with cooked liver and shallots (reserve some for garnish). Toss well to com’bine.
  2. Season to taste with fish sauce and lime juice. Add chili powder and roasted rice, toss again. Sprinkle the spYing onion, coriander and mint leaves, toss lightly .
  3. Arrange on a bed of Chinese cabbage leaves on a serving dish, scatter the remaining sliced shallots and fried dried chilies on top. Serve with fresh vegetables.

Serves 4

mung bean noodle spicy salad [yum wunsen]

Yum Wunsen

Yum Wunsen

  • 100 grams mung bean noodle
  • 1/2 cup boiled or steamed pork, thinly sliced
  • 1/2 cup bOiled pig liver, Ihinly sliced 112 cup boiled or steamed prawn, Ihlnly sliced
  • 1/4 cup dried shrimp, crisp-fried 112 cup spring onion,
  • cuI into short length
  • 1/2, cup celery, cut into short length sliced red chili, lettuce and sprig of celery for garnish

dressing

  • 1 red spur chili, finely sliced
  • 1 tsp pickled garlic, finely sliced crosswise
  • 1 tbsp coriander rool, Ihinly sliced 1 tsp sail
  • 1/4 cup vinegar
  • 1/4 cup sugar
  1. To make the dressing; Pound Ihe coriander rools, pickled garlic and chili coarsely, transfer 10 a pot. Add vinegar, sugar and salt and bring to the boil over low heat. Remove from the heat, and allow to cool.
  2. Soak the mung bean noodles in water for 15 minutes or until soft, drain and cut into short striPS about 3-4′ long. Blanch 2 cups of soaked mung bean noodle in boiling water for 2 minutes until done and clear, drain and transfer to a mixing bowl. Toss well with the spicy dressing.
  3. Add pork, liver, and prawns 10 the mixture and toss to combine. Follow with spring onion and celery, and toss lightly .
  4. Arrange the mixture on a bed of lettuce on a serving dish, and sprinkle wilh fried dried shrimps. Garnish wilh celery sprigs and red chili as a finishing touch.

Serves 4

hot and sour chicken soup [tom yum kai]

Tom Yum Kai

Tom Yum Kai

  • 400 grams chicken breast
  • 100 grams straw mushroom, halved
  • 6 cherry tomatoes, halved 10 hot ch i I ies, cru~hed lightly
  • 3 stems lemon grass, cut diagonally 5 kaffir lime leaves, torn
  • 1/2 tsp sugar
  • 3 tbsp fish sauce 4 tbsp lime juice
  • 3 cups chicken stock
  1. Wash the chicken breast, cut diagonally Into pieces about 112 em thick, 2 em wide and 4 cm long .
  2. Pour the chicken stock into a pot, and bring to the boil over medium heat. Add lemon grass and kaffir lime leaves, cook until boiling. Add the chicken and mushrooms and continue cooking until everything is cooked through .
  3. Season to taste with fish sauce, sugar and lime juice.
  4. When it starts boiling, add tomatoes and chilies, bring back to the boil then turn off the heat. Spoon onto a serving dish and serve hot.

Serves 4