AUTHENTIC THAI RECIPES

Scroll down or use the search bars to explore my recipes, select a meal, and follow my easy cooking instructions to enjoy the authentic flavors of Thailand in your kitchen.

Amy Raaf 7/29/22 Amy Raaf 7/29/22

Coconut & Chili Guacamole

Coconut and a sting of chili elevate this guacamole recipe to tropical healthy goodness. Serve cool with fresh prawns or chicken and veggies on an open sandwich - or just enjoy as is!

Coconut & Chili Guacamole

"Coconut and a sting of chili elevate this guacamole recipe to tropical healthy goodness. Serve cool with fresh prawns or chicken and veggies on an open sandwich - or enjoy as is!"

Ingredients:

- 3 avocados

- 1 lime (squeezed)

- Zest from 1 lime

- 2 tsp salt

- 1 tbsp honey

- 1/2 clove of garlic

- 60 ml (2 oz) coconut milk

- 2 fresh chilies

Instructions:

1. Prepare the Ingredients:

- Cut and scoop out the flesh from the avocados.

- Squeeze the juice from the lime and zest the lime.

- Peel and roughly chop the garlic.

- Finely chop the fresh chilies.

2. Blend the Ingredients:

- In a blender, combine the avocado flesh, lime juice, lime zest, salt, honey, garlic, and coconut milk.

- Blend until you achieve a smooth paste.

3. Add the Chilies:

- Add the chopped chilies to the blender and mix gently to combine. Adjust the amount of chilies based on your desired spice level.

4. Serve:

- Transfer the guacamole to a serving bowl. Serve cool with fresh prawns or chicken, veggies on an open sandwich, or enjoy as is!

Notes:

- Pro Tip: Transfer the guacamole to a pastry/piping bag for simple storage and serving. Enjoy!

Enjoy this unique and flavorful twist on classic guacamole with a tropical touch of coconut and chili!

Amy Raaf 2/26/21 Amy Raaf 2/26/21

Thai Coconut Soup with Prawns & Chanterelles | Tom Kha Goong

My Nordic inspired Tom Kha Goong using fresh chanterelles for a luxurious twist. This combination works so well. Give it a try!

Swedish inspired Thai Coconut soup with Galangal, Prawns and Chanterelle mushrooms Recipe (Serve 4)

350 g (12oz) tiger prawns

200g (7oz) chanterelle mushrooms

6-10 Kaffir lime leaves

5 Chilies

1 stick of Lemongrass

1 finger of Galangal

Handful of cherry Tomatoes

1 Lime

2 tsp Brown sugar

1l (33 fl oz) Coconut milk

2 tbsp Fish sauce

Chili paste (optional for color)

Amy Raaf 2/26/21 Amy Raaf 2/26/21

Luxurious Tom Yum Soup with Halibut | Tom Yum Pla

A Luxurious Nordic fusion of a classic hot & sour Thai Tom Yum soup using delicious and expensive Atlantic Halibut which I serve with bread and butter instead of rice.

Luxurious Thai-Scandinavian Fusion Tom Yum Soup with Halibut (Serve 4-6)

Ingredients:

600g (1.3lb) Atlantic Halibut fillet*. You can use less fish if you’re for example serving this as a starter instead of a main I.e. 150g - 100g/person

1 liter (1qt) Water

1 finger Galangal (sliced)

6-8 Kaffir lime leaves

2-3 stalks Lemongrass

2-3 Coriander roots (save the leaves and stems for garnish)

2-3 red onions (alternatively 6-7 small Thai Shallots)

3 tomatoes (alternatively 6 Cherry Tomatoes)

6-7 dried red chillies (whole)

6-7 birds eye chilies (whole)

2 1/2 tbsp Lime Juice

2 1/2 tbsp Fish sauce

2 1/2 tbsp Tamarind Puree

1 tbsp Palm sugar

1 tsp Thai chili paste

1/2 cup Sawtooth Coriander/Pointed cilantro

1/2 cup Spring onions

*Please note that this dish can be cooked with other fresh or frozen fish like cod fish, pollock etc. aside from the usual Thai options.

Serve with a freshly baked baguette and real butter instead of rice.

Amy Raaf 2/14/21 Amy Raaf 2/14/21

Thai Pickled Fish Recipe | Pla Dong

I recently learnt to make this dish from the local fishermen in Krabi. When they go out to sea they often make this easy protein rich pickled fish since it does not require cooking or freezing the fish prior to eating it. They accompany this dish with Thai spirits but it goes just as well with aquavit - This is a way of eating fish that all you Nordics and Japanese are very familiar with. Pickling is fun and easy. Give it a try!

Thai Pickled Fish Recipe (serves 4)

1 cup of Water in a glass jar

1 cup of Rice Vinegar

200gr (0.5 lbs) of small de-boned fish fillets. I used tropical yellowback but you can also use herring as cold water option

1 red onion

2 tbsp Black pepper corns

2 tbsp Sugar

Keep in the refrigerator for 24 hours before serving. Eat cold and serve with thai spirits or aquavit.