Recipe Guide

Thai Green Curry with Fish Balls Recipe only The complex, deep flavors found in all Thai curries (kaeng), are due not to long, slow cooking times, but to careful preparation of curry pastes. Dry spices and fresh seasonings are lovingly pounded together in a pestle and mortar for at least 15-20 minutes to create an intensely flavored and aromatic paste, crushed smooth, bound with shrimp paste, then cooked in coconut cream to give Thai curries their distinctively sweet and pungent character. INGREDIENTS 350 g fresh, firm white fish fillets, roughly chopped 60 ml coconut cream 2 tablespoons green curry paste (see below) 440 ml coconut milk 350 g mixed Thai eggplants, quartered, and pea eggplants 2 tablespoons fish sauce 2 tablespoons palm sugar 50 g galangal, sliced 3 kaffir lime leaves, torn in half A good handful of Thai basil, for garnish 1 long red chili, seeded and sliced, for garnish METHOD Green curry paste 1 teaspoon ground coriander 1 teaspoon ground cumin 8 small fresh...

Thai Prawns with Sweet Basil Recipe only This Thai prawn with sweet basil recipe is simple to cook. It is heavily influence by Chinese cooking methods brought to Thailand. High heat and quick. The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat. Although Thai food appears unique it is in fact one of the world’s great fusion cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences.  INGREDIENTS 600 g fresh raw medium prawns 2 tablespoons vegetable oil 2 tablespoons dry curry paste (see below) 185 ml coconut milk 2 teaspoons fish sauce 2 teaspoons palm sugar Good handful Thai sweet basil leaves 1 long fresh red chili, seeded, sliced METHOD Dry Curry Paste 2 dried long red chilies 2 lemongrass stalks, white part only, finely sliced 3 cm piece, fresh pe...

Thai Coconut Chicken Soup (Tom Kha Gai) Recipe only This Thai coconut chicken soup (Tom Kha Gai) is definitely one of my favorite Thai dishes.  The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat. Although Thai food appears unique it is in fact one of the world’s great fusion cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences.  INGREDIENTS 3 cups (750 ml) coconut milk 2 fresh lemongrass stalks, white part only, bruised 5 cm piece fresh galangal, sliced 4 Asian shallots, smashed with the back of a chefs knife 400 g chicken breast, skin removed, cut into slices 2 tablespoons fish sauce 1 tablespoon palm sugar 200 g baby tomatoes, cut in half 150 g straw mushrooms 3 tablespoons fresh lime juice 5 fresh kaffir lime leaves, bruised 4 fresh bir...

Thai Stir-Fried Broccoli with Oyster Sauce Recipe only This recipe uses Chinese broccoli and when combined with the soy and oyster sauce makes for a great, healthy side dish to so many meals.  INGREDIENTS 350 g Chinese broccoli, cut into pieces 1 tablespoon vegetable oil 2 fresh garlic cloves, finely chopped 1 tablespoon oyster sauce 1 tablespoon light soy sauce METHOD 1. Blanch the Chinese broccoli in boiling salted water for 2-3 minutes, then drain completely. 2. Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until golden brown. Add the Chinese broccoli and half of the oyster sauce and all the light soy sauce. Stir-fry over a high heat for 1-2 minutes until the stems are just tender. 3. Place on a serving plate and drizzle with the remaining oyster sauce.

Thai Mushrooms with Tofu Recipe only The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all the senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat.  Although Thai food appears unique, it is in fact one of the world's great fusion foods. This dish has the Chinese influence and some amazing flavors and the silky texture of tofu...ENJOY. INGREDIENTS 350 g firm tofu 1 teaspoon sesame oil 2 teaspoons light soy sauce 1/4 teaspoon ground black pepper (plus extra to sprinkle) 1 tablespoon finely shredded peeled ginger 5 tablespoons vegetable stock 2 tablespoons light soy sauce 2 teaspoons cornflour 1/2 teaspoon caster sugar 1 1/2 tablespoons vegetable oil 2 garlic cloves, finely chopped 200 g fresh oyster mushrooms, hard stalks removed, cut in half 200 g shiitake mushrooms, hard stalks removed 2 spring onions, sliced on the angle, for garnish 1 long red chil...

Thai Tofu and Vegetable Curry Recipe only This Thai tofu and vegetable curry recipe is a good example of a typical Thai curry from the south of the country where the food bears the closest similarities to the food of India. The chili, turmeric, ginger and coconut milk could just as easily be found in a southern Indian vegetable curry as they are in this. INGREDIENTS 300 g firm silken tofu 6 fresh garlic cloves, quartered 3 fresh small red chilies, chopped 10 cm piece fresh lemongrass, white part only, chopped coarsely 1.5 cm piece fresh turmeric, chopped coarsely 4 cm piece fresh ginger, chopped coarsely 1 medium brown onion, chopped finely 1 tablespoon vegetable oil 400 ml can coconut milk 1 cup vegetable stock 2 fresh kaffir lime leaves 4 medium zucchini, chopped coarsely 1 small cauliflower, cut into small florets 1 tablespoon soy sauce 1 tablespoon lime juice 1/2 cup firmly packed fresh coriander, chopped coarsely 1/4 cup loosely packed fresh Thai basil leaves METHOD 1. Press tofu ...

Thai BBQ Chicken Recipe only This Thai BBQ chicken recipe in Thai is called "gai yang" and it hails from the Northeastern part of Thailand called 'Isan'. This is very much a street food in Thailand and comes with a small bag of sticky rice and a dipping sauce. It would be one of my favorite street foods in Bangkok. The chicken was always juicy and the great combination of sticky rice and a chili dipping sauce made it the perfect lazy snack or meal. INGREDIENTS 4 coriander roots, finely chopped 4 garlic cloves, finely chopped 1 lemongrass stalk, white part only, finely chopped 3 tablespoons fish sauce 1/4 teaspoon ground white pepper 1 teaspoon palm sugar 750 g chicken thigh or drumsticks on the bone dipping sauce to serve fresh lime wedges to serve METHOD 1. Using a pestle and mortar, pound the marinade ingredients, and combined well. Spoon into a large bowl. Add the chicken and rub with your hands till well coated. Place, covered in the fridge overnight. 2. Over a me...

Laotian Pork Sausage Recipe only This Laotian pork sausage is a famous street food all over Thailand, but it must be said that like so many great dishes do originate from the Northeast of Thailand. Often not given credit for the simple, fresh locally found ingredients off the land. Most of the famous Thai dishes come from the Royal Court through the ages and there  is so much fusion from India, China, Malay, and early Europe. This is a true local dish from the Northeast. I lived in Bangkok for many years and this was truly on of my favorite street foods. I walked about 1 KM to go to this lady that sold this snack in Ekamai, Soi 10. Her sausages were real sour and made with lots of love. When you buy them they come in a bag with shredded cabbage, Thai birds-eye chilies, and sliced galangal.  INGREDIENTS 150 g pork shoulder mince 100 g sticky rice 3 tablespoons fresh galangal, finely chopped 3 tablespoons fresh lemongrass, white part only, finely chopped 5 fresh garlic cloves, f...