Soup   Salad   Spring Rolls   Stir Fry   Curry   Chicken

Thai Prawn soup with Lemon Grass (Tom Yum Goong)

Source: http://importfood.com/recipes/thaiprawnsoup.html

20 Prawns (shrimp), medium size
4-5 c Chicken Broth/Soup Stock
2 stalks fresh Lemon Grass, lightly pounded, cut into 1 inch long segments
4 T Fish Sauce
1/3 c sliced fresh Galanga
½ c Straw Mushroom, halved or whole
6-8 Kaffir Lime leaves, shredded
4 T Limejuice
6 crushed fresh Thai Chile Peppers (or more to suit your taste)
2 T "Prik Pao" Roasted Chile in oil
Fresh Cilantro for garnish

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galanga and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and limejuice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

Note: that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Spice Mix which you can use to make the above soup. Both alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular in creating "fusion" type Pan-Asian foods blending Thai and western foods.

Thai Green Papaya Salad (Som Tam)

Source: http://asiarecipe.com/larry/thaisalad.html

Makes about 4-1/2 cups of salad, about 4 servings.

2 ½ c shredded Green Papaya
4 medium Red and Green Serrano Chilies (or to taste)
2 large cloves Garlic, skinned
1 c Green or String Beans, cut 1" pieces
6 Cherry Tomatoes, cut each in half
2 t Ground Peanuts (optional)
2 tbsp small dried shrimps
Cabbage and Iceberg lettuce leaves

Dressing:
5 T Limejuice
3 T Fish sauce
3 T Sugar
4 T finely ground dried Shrimps

Combine the dressing ingredients in a small bowl and set aside.

Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, and dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice.

 

Thai Spring Rolls

Source: http://www.tastycooking.com/thailand.html

1 pack frozen Spring Roll Wrappers
50 g bean Thread Vermicelli, soaked 20 min in hot water
4 Chinese Dried Mushrooms, soaked 20 min in hot water
1 T Coriander leaves and stems, finely chopped
½ t Garlic, chopped
50 g Bamboo Shoots, finely chopped
1 large Green Onion, finely chopped
1 small Carrot, finely grated
1 Cabbage leaf, finely chopped
100 g Bean Sprouts, chopped
125 g finely minced Pork or Chicken
1 T Fish sauce
Vegetable oil for deep frying

Set spring roll wrappers aside, covered with a cloth to thaw. Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mix mushrooms and vermicelli with the prepared veggies and meat. Add fish sauce and stir until well mixed. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. Place a portion of the filling in one corner of a wrapper and fold the corner over. Fold the two sides over the filling and roll up towards the point. Moisten the end and stick down. Heat oil in deep fryer or wok. Have a wire rack with paper towels ready at hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden brown. Remove to rack and drain excess oil. Arrange Thai spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet chili sauce.

Thai Stir-fry

Source: http://www.tastycooking.com/thailand.html

2 c Sweet and Sour sauce
1 cooked Poultry, shredded
1 raw mixed Vegetables
1 cooked White Rice

In a wok or skillet over medium heat, warm the poultry meat, and then add the vegetables, stirring to mix with the meat, and warm through. Pour in the sweet & sour sauce, and bring to a boil, then add the cooked rice, and continue to heat until the food is all heated through.

Chicken Curry (Gaeng Gari Gai)

Source: http://asiarecipe.com/thamain.html#gari

12 oz. Sliced Chicken Breast
1 16 oz. can Coconut Milk
12 oz. Water or Chicken Stock
2 T ground Peanuts
1 T (optional)
Fish Sauce to taste (or a dash of salt to taste)
4-5 Thai Basil Leafs
2 oz. Yellow Curry Paste
½ t ground Red Chili (add to taste only)

Start heating a sautéed pan over medium heat. Open the can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.

Note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor. To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put them in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze.

Spicy Chicken with Thai Basil

Source: http://asiarecipe.com/thamain3.html#Spicy

8 oz. thinly Sliced Chicken
2 oz. fresh chopped Thai Basil leaves
Fish sauce tot taste
3 oz. sliced white Onions
3 oz. sliced Bell Peppers
1.5 oz. Chili Sauce

Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Next, add the Vegetables along with the Thai Basil, cook for another 45 seconds. Season with the Chili Sauce and Fish Sauce. De-glaze the wok with 3 oz. of stock and serve.