Thai food is becoming one of the most popular and comon take out’s for people living in the western world! Sadly Thai Food can be vry expensive, thus Thai Recipe was born!
Thai Recipe is a sub site to the great Phuket resource we all know and love, Phuket Deals. This page will host a variety of different recipe’s to cook some great Thai Food at home!
Check Back Often As I Will Host Some Of The Best Meals Thailand Has To Offer!
Thai Recipe 1 – Thai Green Curry With Beef
* 400 grams beef (a little less then 1lb.)
* 3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)
* 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
* 5 small fresh Thai eggplants, quartered
* 2-3 fresh red spur chilies, sliced diagonally
* 2 kaffir lime leaves, torn
* 1/4 cup sweet basil leaf (optional)
* 1 1/2 tbsp fish sauce
* 1 1/2 tsp palm sugar
* 1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
* Sweet basil leaves and red chili slices for garnish
Thai Recipe 2 – Tom Yum Gai
* 400 grams (about 1lb) boneless chicken meat diced
* 3 cups chicken stock
* 100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
* 1 fresh lemon grass stem cut into short lengths
* 2-3 kaffir lime leaves, torn
* 3 tbsp Thai fish sauce
* 4 tbsp fresh lime juice
* 1/2 tsp sugar
* 5-6 hot fresh Thai chilies, just broken with pestle
Place the stock in a pot, add the lemon grass and kaffir lime leavess, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat. 4 servings.
This recipe is from The Best of Thai Dishes by Sisamon Kongpan, © Sangdad Publications.
Shop for ingredients in our Thai Food Grocery and including ready-made Thai Soups like Tom Yum.
Thai Recipe 3 – Pad Thai
* 1 (16 oz) pkg (about 4 cups) dried rice noodles, soaked 3 minutes
* 2 oz (50 grams) pork, cut into small pieces
* 3 eggs
* 1 pc bean curd (tofu), diced
* 9 oz (250 grams) bean sprout
* 2 oz (50 grams) Chinese chives (or substitute scallions)
* 1 tbsp chopped shallot
* 1 tbsp chopped garlic
* 3 tbsp chopped salted Chinese radish
* 1 tsp chili powder
* 1/2 cup ground roasted peanuts
* 4 tbsp coconut palm sugar
* 3 tbsp fish sauce
* 4 tbsp tamarind water or vinegar
* 1/4 cup water
* 8 tbsp cooking oil
* Fresh vegetables: bean sprouts and lime wedges for garnish
# Fry shallot and garlic in 3 Tbsp of oil over medium heat until fragrant.
# Add noodles and water, stir until tender.
# Season with sugar, fish sauce and tamarind juice. Stir well, then push the noodles to the side of the wok.
# Add 3 tbsp of oil to the same wok, add pork, salted radish, bean curd and chili powder.
# Saute until the pork is done, toss well with the fried noodles, then push the mixture back to the side of the wok again.
# Put 2 tbsp of oil in the wok, break the eggs in and stir until done.
# Toss again with the noodles, add the bean spouts and Chinese chives if using. Stir until everything is done.
# Transfer to a serving dish, sprinkle roasted peanuts on top. Serve with fresh vegetables