Thai Recipes From My Kitchen

Tom Yam, Thai Spicy Sour Soup is the most well-known and popular Thai soup in Thailand and all over the world from street venders in Bangkok to high-end restaurants. The scent of Thai herbs and the favour of sweet, sour and spiciness are combined in this soup.

For 4 servings

Ingredients

5   cups       Chicken stock (one whole chicken bone, 6 cups of water and ½ tsp salt)

24               Shrimp (size 34-40/lb.)

10               White Mushrooms, slice

2                 Lemongrass slice in 11/2” long

1                 Galangal 4” long or 2 pieces 2” long, slice ¼” thick

12               Kaffir Lime Leaves

3                 Thai red chillies (you can adjust the amount of chilli)

3   tsp           (3 round teaspoon full) Nam Prik Poa (or in English Chilli Paste with Soya Bean Oil)

6-7 tsp        Lime juice

4   tsp         Fish Sauce (you can adjust the amount of fish sauce more or less depending on the saltiness of the chicken stock)

Garnish

1  Coriander (plant) chopped

4  Kaffir Lime Leaves stack and roll and then slice and chop very small pieces

Instruction

Usually I will keep the roasted chicken bones for chicken stock if I make a roasted chicken.

Chicken or pork red curry is very common, popular  and well-known dish in Thailand and around the world. You can find this dish from street food vendors to high end restaurants in Thailand. It’s hard to find homemade style curry paste at Thai restaurants outside Thailand. If you are real Thai food lovers you will notice it is really different.

I like to marinate the meat that I cook. The meat will be more tender and tasty than without marinating. The method using pork is the same as chicken but for beef you might not want to cook very long. For more aromatic you can add the Kaffir leaves just befor serving.

Chicken or Pork Red Curry for 3 – 4 serving

Ingredients

200  g.          Skinless Chicken breast cut in ½” thick 2” long

1     clove     Garlic, chopped

1    tsp         Soy sauce

¼   tsp          Salt

1                   Zucchini cut in chunks

1                   Red or green pepper cut in chunks

1   can          Coconut Milk (400ml.)

5   tbsp         Curry Paste  (see recipe)

1   tbsp         Vegetable oil

½  Cup         Water

2   tbsp           Fish sauce (or Chicken Base, adjust to suit your own taste)

½  tsp           Sugar

3 stems         of Sweet Thai Basil leaves
3-4               Kaffir Lime Leaves, chopped very fine

Instruction

1.   Marinate Chicken or Pork at least half an hour with garlic, soy sauce and salt.

2.   Put vegetable oil in a frying pan or a pot until hot in medium high heat.

3.   Stir-fry curry paste in oil and then add chicken or pork into curry paste mix well.

4.   Add half of coconut milk, simmer the pork or chicken in medium heat until tender.

5.   Add zucchini and red or green pepper and add the other half of coconut milk and water.

6.   Add fish sauce and sugar for taste. Simmer until vegetables cooked but are still firm.
7.   Have a taste and adjust the favor suit your palate by adding more fish sauce or sugar. 

8.   Add sweet basil

9.   Remove from heat and add Kaffir Lime leaves. Serve with steam rice, sticky rice, and or vermicelli rice noodles.

Mango is native to tropical to Thailand, south-east Asia and India from where it spread all over the tropics around the world. There are many different kinds of mangoes grow in Thailand, some are good for eating ripe and some are good for eating green.  Here in North America mangoes are available almost all round year, they are from many places – Mexico, Central America, and Asian mangoes at some Asian grocery stores. This recipe requires a green sour mango or firm sour mango.

Ingredients

 2                        chicken breasts

¼  tsp.                 salt

2   tbsps.             soy sauce

2   tbsps.             canola or vegetable oil

2   cloves             garlic, finely chopped.

1   tsp.                 sugar

(Chicken marinated with ingredients above for 1- 2 hours. And then grill it in the oven until cooked. Cut in chunks. Keep the dripping for the salad dressing)

½    unripe mango, julienne. (1 cup)

½    small carrot, julienne.

¼     red onion, thinly slice.

10    grape tomatoes, cut in half.

4      green onions,  chopped

4      stalks of mints, only leaves.

Mix all the ingredients and chicken in a salad bowl, put aside.

Salad Dressing

5   tbsp               condense chicken broth

¼  cake               palm sugar

1   tbsp               fish sauce

1   (round) tsp     chilli paste (chilli paste with soya oil)

3   tbsp                Lime juice (depending on the sourness of the mango, you can add more or reduce less)

4                         fresh red chilli peppers, finely chopped.

1   stalk               lemongrass (about 3 tbsp), finely slice first and then chopped in very small pieces

5                         kaffir lime leaves, finely chopped (Stack and fold the leaves when you chop, it will be easier)

Instruction

Pad Thai is a well known and popular dish in Thailand and the world, from street vendors to high end restaurants food. Pad Thai in Thailand uses shrimp the most, for street vendors they use dry shrimp, and for more expensive and high end restaurants use fresh shrimp. Here my recipe is from real and original Pad Thai so there are some ingredients you might not be familiar with for example, garlic chives (Chinese chives) and salty radish. There are available at Asian grocery stores. Thai restaurants in North America use green onion instead of garlic chives and they skip the salty radish but if you would like to try the original favor then here it is.

35 cm. or almost 14 inch, and or family size of a wok is the maximum capacity for frying 1 pkg(450g) of Rice stick noodles which is one batch of this recipe. The noodles get enough heat properly will produce the better texture (try not to have the noodles stick on the bottom of the wok).

For the ingredients like Fish sauce, Soya sauce, Oil and Tamarind sauce are adjustable by your own taste. In my culture we learn to cook by estimating the amount of ingredients in mind not by measurement. Often it’s hard for me when I have to follow the recipes with measurements except for making the Western cakes.

(approx. 4 - 5 servings for a single dish meal)

Ingredients
1 pkg. (450 g)              dry Rice stick noodles

Tamarind becomes thick liquid