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Pad Priew Whan – Sweet and Sour with Chicken or Fish

RECIPE: Pad Priew Whan – Sweet and Sour with Chicken or Fish

Ingredients
2 tablespoons soy oil
150gr fish or chicken
1 spring onion
1/2 spur chili
200gr pineapple, cubed, 1cm wide, 3cm long
100gr carrots, cubed
100gr cucumber,cubed
100gr tomatoes,cubed

Ingredients for the sauce
2 tablespoons tomato sauce
1/3 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon oyster sauce
1 pinch of salt

Preparation
Coat the fish or chicken in the corn flour, then deepfry in a soy oil until it turns golden-brown.

Panfry the garlic in soy oil. Then add the fruit and vegetables, keep stirring for a few minutes. Add the sauces and sugar. Add spring onion.

Place the fish on a plate and pour the vegetable mix on top. Serve with steamed rice.

Pad Krapow Gai – Chicken with Basil

RECIPE: Pad Krapow Gai – Chicken with Basil

Ingredients
2 tablespoons soy oil
¼ onion,sliced
2 cloves garlic,chopped
100gram large shrimp, peeled anddeveined
1 pinch salt
1 redspur chili deseeded and sliced
3 bird’s eye chili (depends on how spicy you want it to be)
20 Basil Leaf
½ teaspoon sugar
1 tablespoon water
1 tablespoon oystersauce
½ tablespoon light soysauce
½ tablespoon dark soysauce

Preparation
Heat cooking oil in a wok over high heat, and cook and stir garlic, onion until fragrant. Add the shrimp, cook until slightly pink. Add spur chilies, bird’s eye chili. Add salt , sugar, sauces and water. Panfry until vegetables are tender. Mix the basil in.

Pad Kiemao Kung – Drunken Prawns

RECIPE: Pad Kiemao Kung – Drunken Prawns

Ingredients
2 tablespoons soya oil
¼ onion,sliced
2 cloves garlic,chopped
2 Kaffir limeleaf
1 tablespoon sliced fresh finger gingerroot
100gram large shrimp, peeled and deveined
1 pinch salt
1 stalk green pepper (1 inch)
1 redspur chili deseeded and sliced
1 green spur chili deseeded and sliced
3 bird’s eye chili (depends on how spicy you want it to be)
20 Basil Leaves
3 tablespoons Thai beer
½ teaspoon sugar
1 tablespoon water
1 tablespoon oystersauce
½ tablespoon light soysauce
½ tablespoon dark soysauce

Preparation
Heat cooking oil in a wok over high heat, and cook and stir garlic, onion until fragrant. Add the shrimp, cook until slightly pink. Add spur chilies, fingerginger, bird’s eye chili, green pepper, kaffir lime leaf. Add salt , sugar and sauces, beer and water. Panfry until vegetables are tender. Mix the basil in.

Kaeng Kiew Wan Kung – Green Curry with Prawns

RECIPE: Kaeng Kiew Wan Kung – Green Curry

Ingredients
1 tablespoon soy cooking oil
100gr prawns
1 tablespoon fish sauce
1 teaspoon palm sugar
1 pinch salt
some Thai basil leaves
1 lime leaf
½ lime
2 small aubergines/eggplant
1/6 carrot
250ml coconut milk
3 tablespoons green curry paste

Ingredients Green curry paste
4 green chili
1 red chili
1 lemongrass
3 slices galangal
1 kafir lime zest
½ red onion
1 clove garlic
2 coriander root
1 pinch cumin seeds
6 peppercorn black pepper
1 block shrimppaste
3 Thai basil leaves

Preparation of curry paste
Mix the ingredients for the curry paste in a blender or use a mortar and pestle and add a bit of water.

Preparation of Green curry with Prawns
Panfry the curry paste in soy cooking oil. Add coconut milk. Add aubergine and carrots. Then add the prawns, fish sauce and palm sugar. When prawns are ready, add lime leaf and Thai basil.

Moo Takrai – Pork with lemongrass

RECIPE: Moo Takrai – Pork with Lemongrass

Ingredients
100 gr minced pork
1 clove garlic very finely chopped
1 st
1 stalk lemongrass very finely chopped
3 stalks lemongrass
1 stalk coriander sliced finely
1 kaffir lime leaf sliced very finely
1/4 teaspoon sugar
1/4 tablespoon salt
1/4 tablespoon pepper
1/2 tablespoon soy sauce
200gr tempura flour
1/4 egg
500ml cooking oil

Preparation
Mix the pork, garlic, finely chopped lemongrass, kaffir lime leaf, coriander, sugar, salt and pepper, soy sauce and tempura flour and egg into mixing bowl. Divide into 3 portions and wrap around the lemongrass stalks. Then deepfry and serve with sweet chili sauce.

Tom Kha Kai – Coconut Soup with Chicken

RECIPE: Tom Kha Kai – Coconut Soup with Chicken

Ingredients
125ml coconut milk
½ red onion
1 lemongrass
¼ onion
3 slices galangal
100gr chicken
1 tomato sliced in 8 pieces
1 tablespoon fish sauce
2 straw mushrooms
2 teaspoons sugar
1 pinch salt
½ lime
some coriander
some spring onion
2 big lime leaves (shredded, without vein)

Preparation
Warm up the coconut milk and add the red onion, lemongrass, onion and galangal. Add chicken, fish sauce, sugar and salt, tomato and straw mushrooms. Squeeze the lime into the soup, add coriander, spring onion and one bruised pepper. Let simmer.

Por Pieer Tod – Thai Spring Rolls with Sweet Chili Sauce

RECIPE: Por Pieer Tod – Spring Rolls

Ingredients for the filling
30 gr clear glass noodles
3/4 tablespoon soy sauce
½ teaspoon white sugar
1 pinch salt
¼ teaspoon pepper
1 cup shredded carrots
40 gr shredded cabbage
40 gr radish
6 cups vegetable oil for deep frying
4 sheets spring roll pastry

Preparation
Mix noodles, vegetables, sauce, sugar and salt in mixing bowl. Divide into 4 portions. Wrap the portions inside the pastry sheets and deepfry them until golden brown. Cut and serve with sweet chili sauce.