Thai food recipes

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Tom Yum Goong (Hot and sour prawn soup)

Ingredients:                                                                                                                      3 cups chicken stock 3 stalks of lemon grass, cut into ¼ inches 5 kaffir lime leaves 12 medium-sized prawns ½ cup fresh or straw mushrooms, halved 3 fresh small whole green chilies ¼ cp coriander leaves and stems, sliced 3 tbsp lime juice ½ tbsp fish sauce Instructions: Boil the stock in a pot, add the lemon grass and lime leaf, then the prawns and mushrooms. When the prawns are cooked, about 8-10 minutes, remove the pot from the heat and add the rest of the ingredients. Adding more fish sauce or lime juice, the soup should be spicy-sour and a little salty. ------------------------------------------------------------------------------- Green Curry with Chicken Serves  2 Ingredients:                                                              1 cup sliced chicken 2 cans coconut milk 2-3 tablespoons green curry paste (Add more if prefer spicy) ¼ cup Thai basil ½ cup eggplants 1 tablespoon sugar 2 tablespoons fish sauce Instructions: Medium heats, stir fried green curry paste for a few minute, add coconut milk and chicken into a pot. Let it simmer for 10 minutes then add eggplants, fish sauce and sugar. Let it simmer for about 10 more minutes. Turn off the heat, add Thai basil served with steamed rice. -------------------------------------------------------------------------------- Phad thai Serves 1                                                                                                                                                       Ingredients:                                                                                                                                                                                                ¼ medium prawns, shelled or chicken                                             ¼ olive oil or vegetable oil                                               1 tbsp tofu, diced 1 tbsp preserved sweet white radish, chopped   1 tbsp fish sauce 1 ½ tbsp sugar 1 tbsp ketchup 1 tbsp vinegar 1 clove garlic, chopped 1 eggs 1 cup bean sprouts 4 green onions, sliced 1 cup or 1 bunch rice noodles, soaked in cold water for 5 minutes 1 tbsp roasted peanut, crushed Instructions: Heat the oil in a pan medium high, then add the garlic and prawns until they are cooked. Add all the tofu, preserved white radish, ketchup, fish sauce, sugar, vinegar and rice noodle. When the noodles are soft, add the egg and mixed well, then add bean sprouts and green onions. Served with roasted peanut on top or lime wedges. -------------------------------------------------------------------------------

Green papaya salad

Ingredients:

3 cup green papaya, shreded
4 garlic cloves                                          
3-4 chilies
2-3 snake beans or green beans (cut into ¾ inch lengths)
2 tomatoes, cut into thin wedges
3 3 tablespoons fish sauce
1 tablespoon palm sugar or fine sugar
2 talespoons lime juice
2 tablespoons crushed roasted peanuts

Instructions:

1. Put the garlic and chilies in a mortar.
2. Add the shredded papaya, a little bit a time, and add the green beans and tomatoes. Pounding until it becomes slightly limp and soft.
3. Add the fish sauce, sugar, lime juice and crushed peanut.

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Crisp-Fried Crab Claws

Serves 4 Ingredients: 1/3 cup rice flour                                               1 tablespoon cornstarch ½ teaspoon sugar 1 egg 4 tablespoons cold water 1 lemongrass stalk, finely chopped 2 garlic cloves, finely chopped 1 tablespoon chopped fresh cilantro 1 teaspoon fish sauce 12 half-shelled crab claws Ground black pepper Vegetable oil, for frying Instructions: Combine the rice flour, cornstarch, water, egg and sugar in a bowl. Mix well until it forms a light batter. Add the lemongrass, garlic, cilantro, pepper and fish sauce to the batter. Pat the crab claws dry and dip into the batter. Deep fry until golden brown, served with the sweet&sour sauce. ------------------------------------------------------------------------------- Chicken basil with fried egg Serves 2 Ingredients: 1 cup Grounded chicken 1 egg                                                                 ½ cup Thai basil 1 tablespoon Thai chili 1 tablespoon chopped garlic 1 teaspoon sugar 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 tablespoon oil Instructions: Turn on medium heat, stir fried garlic and chili until crispy then add chicken. Add fish sauce, oyster sauce, sugar. Turn off the heat and add Thai basil. Fried egg and set aside. Served with steamed rice and fried egg. --------------------------------------------------------------------------- Panang Curry with Beef Serves 2 Ingredients: 1 cup beef                                 2 cups coconut milk                                                                   2-3 tablespoons panang curry paste (Add more if prefer spicy) ¼ cup Thai basil 1 tablespoon chop lime leaves 1 tablespoon sugar 2 tablespoons fish sauce Instructions: Medium heats, stir fried panang curry paste for a few minute, add coconut milk and beef into a pot. Let it simmer for 15 minutes then add fish sauce, sugar, lime leaves. Turn off the heat, add Thai basil served with steamed rice. ---------------------------------------------------------------------- Chicken with cashew nuts Serves 2 Ingredients: 1cup chicken fillets                                                   ½ cup fresh mushroom (or straw mushroom) 3 tbsp vegetable oil ½ cup unsalted cashew nuts 1 onion, chopped 1 green onion, cut into 2 cm long pieces 1 tbsp fish sauce 2 teaspoons sugar 1 tbsp dark sweet soy sauce Instructions: Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue. Turn on the heat to medium high, add chicken and stir-fry for two minutes. Add onions, green onion, mushrooms and cashew nuts and stir-fry. Reduce heat and season with fish sauce, dark soy sauce sauce and sugar. --------------------------------------------------------------------------------