Stir Fried Southern Thai Curry with Shrimp & Pakria | Phad Phed Sator Goong

Stir Fried Southern Thai Curry with Shrimp and Pakria Recipe (serve 4)

400-500g (1 lb) of peeled and deveined Shrimps (large to medium size)

1/4-1/2 cup of Coconut milk

3/4 cup of Pakria beans

1 tbsp of Red Curry paste

1/2-1 tbsp of Yellow Curry paste

1/2 tbsp Palm sugar

1/2 tbsp of Fish sauce

1 red Spur Chili

Fresh Pepper corns

6 Kaffir Lime leaves

Whiskey marinated Beef | Thai beer snack

Whiskey-Marinated Garlic Beef Recipe (Serve 4)

400-500g (1lb) of Beef Tenderloin (sliced)

2 whole garlics

3 stems of coriander with root

1-2 tbsp of Whiskey

1 tbsp Oyster Sauce

1 tbsp Fish Sauce

1 tbsp Palm sugar

1/2 cup Cooking oil

Thai Sweet & Sour Pork | Phad Priew Wan

Thai Sweet & Sour Pork Recipe (serve 4)

400g (0.9 lbs) Pork Tenderloin (alternatively Beef or Chicken as per preference)

1/2 Pineapple

1/2 Cucumber (Sliced 1cm thick)

1 Yellow onion

1 Garlic

3 Spring onions

1 Tomato

1 Red spur Chili

4 tbsp Tamarind Puree

1-1 1/2 tbsp Palm sugar

2 tbsp Fish Sauce

1 1/2 tbsp Oyster Sauce

2 tbsp Cooking oil

Thai Toast with Prawn & Pork topping | Khanom Pang Na Moo

Thai toast with Prawn & Pork topping (serve 8)

4-8 Pieces of toast (halved)

200 g (1/2 lb) ground Pork

200g (1/2 lb) ground Prawn or Shrimp

1 tbsp Seasoning soy sauce

0.5l (2 Cups) Cooking oil

1 tbsp Minced Garlic

3 fresh coriander roots

1 egg

1/2 tbsp Black pepper (whole)

1 pinch of Sea salt

Coriander for Garnish

Deep Fried Prawns with Garlic | Goong Tod Kratiem Prik Thai

Goong Tod Gratiem Prik Thai Recipe (serve 4)

500 g (1.1 lb) Prawns (Deveined)

2 tbsp Oyster sauce

2 tbsp Fish sauce

2 tbsp Seasoning soy sauce

1 cup Cooking oil

1 tbsp Black pepper corns

35 small cloves of Thai Garlic (or the cloves from 2-3 whole Chinese garlics)

3-4 Stems of Coriander with roots

Garnish with coriander leaves & serve immediately.

Dry-fried southern Thai curry with Pork Recipe | Khua Kling

Click the image to watch the cooking tutorial video

Khua Kling Recipe (serve 6-8)

1 kg (2 lb) of ground pork (30% fat)

10 kaffir lime leave

3 young peppercorn

6-7 fresh bird eye chilies (small size)

1/4 cup of thinly sliced young galangal

1/2 cup of coconut milk or coconut tail (for boiling the paste)

2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)

1 tbsp fish sauce

1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that it will bind the taste together, and he like natural bitterness.

Paste:

2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)

10 cloves of Thai garlic

1/4 cup of shallot

1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes). Recommend to use 5 medium sized dried bird eye chilies

10 cloves of Thai garlic

3 inch curcuma

1/2 tbsp thinly sliced young galangal

1/2 cup of lemon grass

1/2 tbsp of sea salt

1 1/2 shrimp paste (we use freshly produced shrimp paste. Recommend to use only 1 tbsp of general store bought shrimp paste)

Thai Acacia shoot Omelette Recipe | Khai Jieaw Cha-Om

Click the image to watch the cooking tutorial video.

Thai Climbing Wattle omelet Recipe (Serve 1-2)

Ingredients:

3 Eggs (room temperature)

1 Tbsp Fish sauce

1/2 cup of Acacia pennate / climbing wattle shoots

Cooking oil

Cooking procedure:

• Crack 3 eggs into a bowl and use a fork to whisk them together.

• Add 1 tbsp of fish sauce and whisk it in.

• Pick the young shoots from the Acacia but be mindful of the small but very sharp spikes so you don’t hurt yourself.

• Add the Acacia shoots into your eggs and fish sauce mix and stir gently with a fork to make sure the Acacia shoots get evenly coated with egg.

• Heat a pan with a couple of tbsp of cooking oil. Please note that when making a Thai omelette it is important it becomes fluffy - Controlled but high heat and generous amounts of cooking oil (1-3 tbsp) are essential for success. If your pan is not hot enough, your omelette will deflate, making it look and feel like a normal western omelette which is not what we want in a Khai Jieaw.

• Add the egg mix into the pan. Wiggle your pan to ensure that the egg is distributed and cooked evenly. Due to the high heat your omelette will brown quickly, possibly before it has fully coagulated on the top side. Turn the omelette when you sense it is browning. It is ok to make a mess in the pan at this stage just don’t break the omelette. Flip it once more for a fluffy but dry omelette.

• If you are not confident about flipping the omelette using a flipper, you can place a plate upside down in the pan (just make sure it is large enough to cover the diameter of the pan) and then turn the pan upside down while holding the plate in place. Put the pan back down and slide the omelette from your plate back into the pan and continue cooking.

Thai Chicken Ginger Recipe | Gai Phad Khing

Gai Phad Khing Recipe (serves 4)

400g (14 oz) Chicken fillet (sliced)

80g (2.5-3 oz) Oyster mushroom (shredded)

60g (2 oz) julienned ginger

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

1/2 - 1 Red onion

1 Red bell pepper (sliced)

2 tbsp Oyster sauce

1 tbsp Seasoning Soy sauce

1/4 cup of water (you don’t necessarily have to add all the water, sometimes a couple of tbsp is enough)

1 tsp brown sugar

Thai Pineapple Fried Rice Recipe | Khao Pad Saparot

Khao Phad / Pad Saparot Recipe (serves 5-6)

5-600g (1.5 lb) of cold boiled Jasmin rice (make the rice the day before and store in fridge overnight)

200g (0.5 lb) Chicken fillet (diced)

2 eggs

6-8 Prawns/Medium size Shrimp

1//2 fresh pineapple cut into wedges

3 pineapples for serving

1 Medium sized Red onion (diced)

1/2 cup of finely sliced spring onions

5 spring onions for garnish

5-6 cloves of garlic (finely diced)

1 tbsp of curry powder

1/4 cup of raisin

1/2 cup of roasted cashew nuts

1 tbsp of Seasoning soy sauce

Cooking oil

Sun-dried Deep-fried Squid with Garlic Recipe | Pla Muek Daed Diaw

Pla Muek Daed Diew Recipe (serves 4-6)

1 kg (2.2 lbs) Fresh Squid

5 tbsp Fish sauce

1-2 tbsp Palm sugar

25 cloves of Garlic

Cooking oil

Drunken Seafood Recipe | Pad Kee Mao

Pad Kee Mao Seafood Recipe (serves 4)

2 tbsp Cooking oil

6 cloves of Garlic

6-8 Birds Eye chilies

100gr Squid*

100gr Prawns*

6 Blue Mussels or similar*

1 tbsp Seasoning Soy Sauce

1 tbsp Oyster Sauce

1\2 tbsp Fish Sauce

2 Red spur chilies (sliced)

2 finely sliced fingers of Wild Ginger (IMPORTANT NOTE: Do not use normal Ginger. If you can’t find wild ginger then you should omit ginger entirely).

1 cup Holy Basil leaves

2 Kaffir lime leaves (shredded)

1 twig of fresh Thai pepper corns

*You can substitute seafood with chicken.

Thai Shrimp Cake Recipe | Tod Mun Goong

Tod Mun Goong Recipe (serves 4)

1l (33 fl oz) Cooking oil

200gr (0.5 lbs) Shrimp/Prawns

200gr (0.5 lbs) Minced pork

1 egg

1 tbsp Seasoning Soy Sauce

1 tbsp Oyster Sauce

1 tsp sugar

1 tsp black or white pepper corns

3 Corinader/Cilantro roots

2 cloves of garlic

1/4-1/2 cup of Panko

1/4-1/2 cup of Tempura flour

Serve with sweet chili or plum sauce

Thai Beef Salad | Nam Tok Nuea

Nam Tok Nuea Recipe (Serves 4)

250 gr or just over half a pound of Beef (or pork) I used Entrecote

4 tbsp of Seasoning soy sauce (for marinade)

Marinate the meat in Seasoning soy sauce for a few hours (minimum 1h)

1 Tbsp Fish sauce

Juice from 1 whole lime (Adjust to taste)

1/2 Tbsp Palm sugar

1/2 Tbsp of dried chili flakes

1-2 Tbsp of Roasted ground rice - Khao khua https://youtu.be/kLuqe9P4MBk​

2 Shallots

A bunch of Sawtooth coriander

A bunch of Spring onions

Handfull of Mint leaves (Garnish)

Spicy Minced Pork Salad Recipe | Laab Moo

Click image to view cooking instruction video.

Larb / Laab Moo Recipe (Serve 2-4)

Please note: You can replace pork with minced Chicken and make a "Larb Gai", or Spicy Minced Chicken Salad.

For a vegetarian Larb, substitute meat with mushroom -"Larb Hed".

1 ½ tbsp Ground roasted rice

½ tbsp Palm sugar

1 ½ tbsp Chili flakes

10 Dried chilies

1 handful Mint leaves

6-8 leaves Sawtooth coriander (Culantro)

2-3 twigs Spring/green onion

2.5 Lime

2 Shallots

2 tbsp fish sauce

400g (1 lb) Minced pork (or Chicken; mushrooms)

4 Long bean (addition/ option: cucumber)

¾ cup Pork stock

Pad See Ew | Fried Noodles with Shrimp

Pad See Ew Goong (2-3 persons)

250 gr Big flat rice noodles

200 gr Shrimps or Prawns (medium to large size)

1-2 heads of Pok Choi (alt. Kale)

5 pcs Baby corn

3 large cloves of Garlic

2 eggs

1 Tbsp brown sugar

Cooking oil

Water (if necessary)

1 Tbsp Thin/Light Soy Sauce

1 Tbsp Black Sweet Soy Sauce

2 Tsp Black Soy Sauce

2 Tbsp Oyster Sauce

Thai Holy Basil Stir-fry | Pad Ka Prao

Cooking tutorial

Thai Holy Basil Chicken - Pad Ka Prao Gai | ผัดกะเพราไก่

Serves: 2

Ingredients:

- 300-400 g (10.6-14.1 oz) chicken (minced)

- 1 cup Thai holy basil leaves

- 15 cloves of Thai garlic (small)

- 5-7 bird's eye chilies (small)

- 3 tbsp oyster sauce

- 2 tbsp seasoning soy sauce

- 1/2 tbsp fish sauce

- 1 tbsp palm sugar or brown sugar

- 2 eggs (fried separately)

- 4 tbsp cooking oil

Instructions:

1. Prepare the Ingredients:

   - Mince the chicken or chop up chicken breast or thigh meat into small pieces.

   - Pick the Thai holy basil leaves from the stalks and set them aside.

   - Cut off the hard bottom of the Thai garlic but do not peel the paper off as it adds a great taste and texture when fried. If using Chinese or Western garlic, peel the garlic first.

   - Remove the stalks from the chilies. If using larger bird's eye chilies, cut them into smaller pieces.

2. Make the Garlic and Chili Paste:

   - Use a mortar and pestle to smash the garlic and chilies together until they become fragrant and fully blended.

3. Cook the Garlic and Chili Paste:

   - Heat the cooking oil in a pan over medium-low heat. Add the garlic and chili paste, frying it gently to prevent burning and bitterness.

4. Cook the Chicken:

   - Add the minced chicken to the pan. Fry until it is 70% cooked.

   - Add the oyster sauce, seasoning soy sauce, fish sauce, and palm sugar. If the mixture becomes too dry and sticks to the pan, add a little bit of chicken stock or water.

   - Stir-fry everything together until well combined. Taste and adjust the seasoning if necessary, then turn off the heat.

5. Add the Basil:

   - After turning off the heat, immediately add the holy basil leaves to the pan and stir quickly until all the leaves are coated in the sauce.

6. Fry the Eggs:

   - In a deep wok, heat plenty of oil. Once the oil is hot, crack the eggs into the oil.

   - Use a spoon to scoop the hot oil over the eggs until the whites are crispy and the yolks are medium-rare (lava-like).

7. Serve:

   - Serve the Pad Ka Prao Gai hot with steamed rice, topped with the fried eggs.

   - For added flavor, consider adding Prik Nam Pla (a Thai condiment) after breaking the egg yolk to elevate the taste.

Enjoy your Thai Holy Basil Chicken - Pad Ka Prao Gai! 🍛🥚🌿

Pad Thai Recipe

Pad Thai (or, stir-fried rice noodles) with Prawns Recipe

Preparation: 15 minutes (not including noodle soaking time)

Cooking time: 15-20 minutes

Serves: 3-4

Dried rice noodles 250 g

Fish sauce

3 tbsp Palm sugar

3 tbsp Lime juice

1 tbsp Tamarind puree

2 tbsp Cooking oil

3 tbsp Finely chopped shallot

2 tbsp Finely chopped garlic

1 tbsp Finely chopped sweet pickled radish*

2 tbsp Dried shrimp

½ cup Fresh firm tofu (50 g) cut into 1-cm cubes

Prawns 300 g peeled and deveined, tails intact

Hot water (for soaking the noodles and adding to the noodles while cooking)

Been sprouts 1 cup (plus ½ cup for serving)

Chinese chives 20 g cut into 1 ½ inches (option: spring onion)

Unsalted roasted peanut (30 g) crushed

2 Eggs

For garnish:

1- 1 ½ tbsp Dried Chili flakes

1- 1 ½ tbsp Lime wedges and Chinese chives, or spring onion, for garnish

1 tbsp White granulated sugar

Note: For a Vegetarian Pad Thai - simply leave out the dried shrimp and substitute prawns with additional tofu and more garnish

To serve: Add the Pad Thai to individual plates. Garnish with a wedge of lime, a stalk of chive and last but not least, 1-tsp white sugar and 1-tsp of dried chili flakes.

Lessons Learned:

Use a wide pan, or skillet. preferably with a nonstick surface.

Select a flat rice noodle about 5 mm wide.

Soak the noodles prior to making the pad thai - do not boil them or you may risk the noddles sticking together in one big lump.

How to make a Perfect Pad Thai from Scratch | Family Recipe #1

Pad Thai with Prawns

Pad Thai is one of the most famous and loved Thai Foods worldwide and there are many versions and recipes available online - some authentic, some not so much. Word of Thai Food only presents our family recipes that have been passed down through generations, and this Pad Thai is one of our all time family favorites. We believe that our take on the Pad Thai represents Thai home cooking at its best.

Pad Thai originates from the central part of Thailand, but this stir-fried noodle dish and other classic Thai cuisine can be found across the country from the North to the South with only minor local adjustments. World of Thai Food are based in Nakhon Si Thammarat Province in the south of Thailand, and here Pad Thai can be found along side typical southern dishes in night markets and on family dinner tables alike.

We often make this dish when we find cheap prawns in the fresh market, but it works just as well with the frozen shrimp or prawns that can be found in supermarkets across the world.

As you can see we only add water to help the frying process unlike many recipes that call for chicken stock. When combining these wonderful ingredients in the right sequence and temperature they will come together in the most authentic way possible, so there is no need to add any flavor enhancements from stock. Cook clean and save your wallet & your health.

For a Vegetarian Pad Thai - simply leave out the dried shrimp and substitute prawns with additional tofu and more garnish.

Pad Thai

Preparation: 15 minutes (not including noodle soaking time)

Cooking time: 15-20 minutes

Serves: 3-4

Dried rice noodles     250 g

Vegetable oil              

Fish sauce                  3 tbsp

Palm sugar                 3 tbsp

Lime juice                  1 tbsp

Tamarind puree        2 tbsp

Cooking oil                 3 tbsp

Finely chopped shallot                      2 tbsp

Finely chopped garlic                       1 tbsp

Finely chopped sweet pickled radish*        2 tbsp

Dried shrimp             ½  cup

Fresh firm tofu          50 g     cut into 1-cm cubes

Prawns                       300 g  peeled and deveined, tails intact

Hot water (for soaking the noodles and adding to the noodles while cooking)

Been sprouts              1 cup (plus ½ cup for serving)

Chinese chives           20 g     cut into 1 ½ inches (option: spring onion)

Unsalted roasted peanut      30 g     crushed

Egg                              2

Dried Chili flakes       1- 1 ½ tbsp.

Lime wedges and Chinese chives, or spring onion, for garnish

White granulated sugar        1 tbsp

*          A constant challenge when cooking Thai food in Europe, the US and other parts of the world is finding some of the key ingredients. In this recipe that challenge would be the “sweet pickled radish”, which is actually a turnip that also goes by the names “preserved radish”, or “pickled turnip”. Confusing, yes indeed.

Start by soaking the noodles in a bowl of warm water for 5-10 minutes or as per cooking instructions on the package. Drain and set aside when the noodles are soft.

While soaking the noodles, proceed to make the original Pad Thai sauce by mixing fish sauce, lime juice, palm sugar and the tamarind puree in a bowl. Set aside.

Heat up a wok or large frying pan over medium heat. Start by adding the cooking oil in the hot pan, immediately followed by garlic, shallots and sweet fermented radish. Sauté for 1-minute and you will smell the fragrance of the garlic and onions.

Then add the dried shrimp and stir for 1-minute before adding the tofu. Give the tofu about 1-minute and remember to make a little bit of room in the pan for it to get slightly seared.  Next, add the prawns and sauté for 2-3 minutes until the prawns turn reddish pink. Make room for the noodles by pushing the contents of the pan to one side.

Put the noodles in a strainer and shake off excess water before adding it in the wok. Stir fry for 1-minute in the same pan as the above ingredients but do not mix it with the other ingredients yet. If the noodles stick to the pan you can add a tablespoon of warm water. Add the Pad Thai sauce and stir-fry the noodles and sauce for 2 minutes or until the noodles are cooked and the sauce has dried up slightly. Remember to occasionally turn over the other ingredients in the pan to make sure they do not burn. When the noodles are ready mix everything together in the pan, then again, push all the contents of the pan to one side to make room for frying the eggs.

Lower the heat. Make sure you have pushed the ingredients to the side of the pan before cracking 2 eggs into the empty part of the pan. Do not (!) add the eggs to the noodles at this stage. Pull, lift and fold the eggs until thickened and only a little liquid egg remains before mixing them with the rest of the ingredients in the pan. Stir well.

In the final step, add beansprouts, chives (or spring onions), ground peanuts and dried chili flakes. Stir and turn it well.

To serve: Add the Pad Thai to individual plates. Garnish with a wedge of lime, a stalk of chive and last but not least, 1-tsp white sugar and 1-tsp of dried chili flakes.

Moo Grob | Thai Crispy Pork

Amy's Crispy Pork recipe (4 persons)

Ingredients:

1 kg (2 lbs) Pork belly

Sea Salt

Rice vinegar (Enough to soak the skin side of your pork belly)

1) Score the pork belly and place it in an oven tray.

2) Cover the pork belly in salt on all sides and make sure to work the salt into the scores. Leave in room temperature for one hour.

3) Flip the pork so it is now skin side down on the tray. Add rice vinegar until it has covered the skin layer (approximately 5-10mm). Rest in vinegar skin side down for 20-30 minutes in room temperature.

4) Pour the vinegar from the tray. Flip the pork so it is skin side up then place the oven tray in a pre-heated oven (150 degrees C or 300 degrees Fahrenheit) for 1 hour.

5) Take out the pork belly and let it rest in the oven tray until it has cooled down to room temperature.

6) Put the pork belly back in the oven (which should now be pre-heated to 225 degrees C or 435 degrees Fahrenheit at this point). Leave in oven for 30-45 minutes until the skin and sides are golden brown. Make sure the core temperature reaches a minimum of 75 degrees C or 160 degrees Fahrenheit.

7) Let the pork belly rest for 10 minutes before cutting it.

Amy's easy dipping sauce recipe (This sauce will taste even better if you make it the day before and leave over night before eating it)

1 red spur chilies

1/2 cup Black sweet soy sauce

Thai Garlic & Pepper Chicken Recipe | Gai Tod Gratiem Prik Thai

In this video tutorial Amy teams up with Chef Khun Jai at Go Thong Restaurant in Ao Nang to show you how easy it is to cook Thai Garlic & Pepper Chicken.

Thai Garlic & Pepper Chicken - Gai Tod Gratiem Prik Thai Recipe (Serve 2)

100-150g (1/4 lb) Finely sliced Chicken fillet

1/2 tsp Salt

1/2 tsp Chicken flavored Monosodium Glutamate

1 tbsp Oyster sauce

1 tsp Chicken or pork stock

1 tbsp Deep fried Garlic

1 pinch of ground black pepper

Thai Curry Puffs

Watch the video tutorial to see my aunt teach me how to make her legendary Curry puff recipe

Thai Vegetarian Curry Puff Bulk Recipe (200 pcs)

Filling:

1 kg sweet potato

250 gr palm sugar

50 ml fish sauce

Dough:

500 gr All purpose flour

100 ml cooking oil

400 ml boiling water

1 tsp salt

Serve with Cucumber relish ( Recipe below)

Cucumber relish Recipe (Serve 4-6)

Cucumber 100 g ( Halved lengthwise and thinly sliced)

Green spur chili 1 (halved)

Salt ½ tsp

Rice vinegar ½ cup

Palm sugar (White sugar optional) 2/3 cup

Shallots 2 (sliced)