Massaman Curry Recipe | Gaeng Massaman

Massaman Moo (serves 5-6)

1 kg (2.2 lbs) Pork (Ham or pork tenderloin as per preference - adjust cooking time accordingly)

1 cup of Fresh Massaman Paste, or alternatively 1-2 to 3/4 cup of ready made paste (the readymade packaged paste is normally saltier than the fresh paste)

500 ml (17oz) coconut Cream

500 ml (17oz)coconut milk

2 tbsp Palm sugar

2 tbsp Tamarind Pure

1 tbsp fish sauce

1 tbsp shrimp paste

1/2 kg (1.1 lbs) of potatoes

1/2 cup crushed roasted peanuts (unsalted)

Panaeng Curry Recipe | Gaeng Panaeng

Thai Panaeng Curry with pork, chicken or beef Recipe

Serves: 4

Ingredients:

400 g Pork Tenderloin (Sliced) can be substituted by chicken or beef.

3 tbsp Cooking oil

2 tbsp Panaeng Curry Paste

1/2 cup Coconut Milk

1 cup Coconut Cream

6-8 Kaffir Lime leaves

1/2 cup Pea Eggplant

1 tbsp Palm sugar

1 Red spur chili (for garnish)

1 1/2 tbsp Fish sauce

Sweet Basil (optional for garnish)

Green Curry Paste Recipe | Krueang Gaeng Keow Wan

Thai Green Curry Recipe | Gaeng Keow Wan

Thai Green Curry Chicken - Gaeng Keow Wan Gai Recipe

Serves: 4

2 tbsp Green Curry paste

400 g Chicken Fillet

5 Eggplants (quartered)/ or Pea Eggplants

7-8 Kaffir lime leaves

2 tbsp Palm sugar

1 Red Spur Chili (De-seeded)

1 cup Sweet Basil

2 cups Coconut milk

1 cup Coconut cream

2 tbsp Fish sauce

3 tbsp Cooking oil

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! 🍛🥚🌿

Thai Spicy Beef Salad Recipe | Yum Neua

“This looks like the most authentic Thai style ยำเนื้อ tutorial I have seen. Other videos on the internet seem to change things so that it’s not traditional Thai flavor any more. I understand how sometimes it gets changed to adapt to Western tastes... but this recipe is absolutely the real deal!”

— Yeeowww, YouTube

Yum Neua, or Thai Spicy Beef Salad Recipe (Serve 4)

300 g Beef tenderloin

3 tbsp Seasoning Soy sauce

1 Cucumber halved, sliced thinly

1-2 Tomato sliced thinly

1 (big) Shallots sliced thinly

2 Chinese celery

2 Spring onion

5-6 Bird’s Eye Chili 5-6

2 tbsp Fish sauce (Nam Pla)

4 tbsp Lime Juice

6 cloves Garlic

1 tbsp Palm sugar

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.

Tom Yum Goong

The ultimate authentic Tom Yum Goong recipe

Recipe: Tom Yum Goong Serves 4

400 g Prawns (Deveined, head intact)

3-4 cups Chicken Stock (750ml - 1l)

1 finger Galangal (thin slices)

6-7 Kaffir lime leaves

3 stalks Lemongrass

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

6-7 small Shallots

6 Cherry Tomatoes

150 g Oyster mushroom

4 tbsp Lime Juice

8 Bird’s Eye Chillies (whole)

1 tsp Thai chili paste

1 tbsp Palm sugar

2 tbsp Fish sauce

Garnish with coriander leaves.

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 Chillies Pickled in Vinegar Recipe | Prik Nam Som

Click image to watch cooking tutorial video.

Prik Nam Som Recipe (Serve: many)

10-12 Red Spur Chillies

5-6 cloves of Garlic

1/2 cup of distilled Rice vinegar

1 cup of water

1 tsp of Salt

Thai Spicy Mushroom Salad Recipe | Laab Hed

Click image to watch the cooking tutorial video.

Laab / Larb hed Recipe (4 servings)

500 g mixed Mushrooms

1/2 l water

1/2 cup cup of Sawtooth Coriander (Pak Chi Farang)

1/2 cup of Spring onion

2 large Schallots

6 dried red chillies

Mint leaves

Seasoning:

2-3 tbsp Fish sauce

Juice from 1 lime

1 tbsp palm sugar

1-2 tbsp dried chili flakes

3-4 tbsp Roasted ground rice (Khao Khua)

Northern Thai Spicy Beef Soup with Herbs Recipe | Gaeng Om

Click image to watch cooking tutorial video

Gaeng Om Recipe (Serve 4)

Soup base:

1l of Beef stock

Soup Paste:

1 medium size finger of Galangal (Chopped)

1 tbsp sliced Lemongrass

6 Kaffir lime leaves

1-2 Shallots

6 dried red chillies

3 cloves of Garlic

350 g Beef Tenderloin

3 Eggplants (Quartered)

1/2 small head of Cabbage

3/4 cup Sweet Basil leaves (Horapa)

3/4 cup of Sawtooth Coriander (Pak Chi Farang)

3/4 cup of Lemon Basil (Bai Maeng Luk)

3/4 cup Dill

Soup Seasoning:

1-2 tbsp Fish sauce

2 tbsp Pickled fish sauce

Thai Chicken Soup with Coconut and Galangal Recipe | Tom Kha Gai

Click on image to watch cooking tutorial video.

Authentic Tom Kha Gai Recipe (Serve 4)

400 g Chicken

500 ml of Coconut Milk (add 250 ml coconut milk, or water, if you serve as a main course)

1 Finger of Galangal (sliced)

3 stalks of Lemongrass

1/2 tbsp Palm sugar

4-6 Shallots

100 g Angel Mushroom

8 Cherry Tomatoes

6 Bird’s Eye chilies

1-2 Kaffir Lime leaves

2 1/2 tbsp Lime juice

2 1/2 tbsp Fish sauce

4 Red Spur Chilies (garnish)

Thai Lemongrass sauce Recipe | Prik Nam Pla Takrai

Click on image to watch the cooking tutorial video

Prik Nampla Takrai Recipe (Serves 4)

Sauce base:

3 tbsp Fish sauce

1 tbsp Palm sugar Syrup

Juice from 1 Lime

2 stems of Lemongrass (finely sliced)

2 small Thai shallots (finely sliced)

2 cloves of Garlic

4 Red chilies

Gaeng Phed Ped Yang | Red Curry with duck

Gaeng Phed Ped Yang (4 persons)

400 grams (1 lb) of Roasted Duck breast

80-100 grams (3 oz) of Red curry paste

1l (34 oz) Coconut milk

1 Tbsp Palm sugar

1 Tbsp Fish sauce

1 Tbsp Duck fat

1 cup of diced pineapple 1x1/2 " size

1/2 cup of Pea eggplants

8-10 Cherry tomatoes

5-6 Kaffir lime leaves

1/2 red bell pepper / paprika, sliced

1/2 cup of Sweet basil

Pan fry the duck in oil until it has nice color. Put in pre-heated oven at 150c (300 Fahrenheit) until the core temperature of the duck reaches 70c (158 Fahrenheit). Take out and let rest for 10 minutes prior to slicing.

Krueang Gaeng Phed | Red Curry paste

Red Curry Paste (4-6 persons)

Ingredients:

1/2 Cup Lemon grass

1/2 Cup Thai red shallots

1/4 Garlic

Kaffir lime zest from 1 fruit (Lime zest is optional if Kaffir lime is not available)

4 sliced pcs Galangal

8-10 Dried red spur chilies

4-5 Dried bird eye chilies

1/2 Tsp Black pepper

1 ml-measuring spoon Coriander seeds

1-ml-measuring spoon Cumin seeds

1 Tbsp Shrimp paste

Sticky Rice | Khao Niew

Cooking instruction for Khao Niew:

2 cups of Glutinous rice

Water

Equipment:

Filter cloth

There are a few different tools available for steaming sticky rice but the core techniques of turning the rice and double steaming (20 min + 5 mins) will still apply regardless.

In this video I use an asian type of steamer that can be found in Asian supermarkets. These come in different sizes and cost $25-$40. I picked the smaller size so it would fit my portable Primus gas stove. There are similar products available in western stores.

You can also find inserts that fit your existing cooking pots to allow steaming of vegetables etc.

Some electronic rice cookers come with a programme for making sticky rice.

And then there's of course the traditional method which utilizes a cone shaped woven basket, also called an "earthen steamer".

Technique:

Soak the Glutinous rice in cold water for at least two hours, or until the rice grain is soft enough to break when you pinch it (like I display in the video).

Transfer the rice from the water to the steamer, distributing it evenly on the filter cloth.

After 20 mins of steaming you must open up the cloth and turn the rice over/mix it up. If it looks too dry at this point, add a little of the leftover water you used to soak the rice earlier. Close up the cloth again and steam for an additional 5 mins. Take the rice out of the steamer immediately after completion, and put in a bowl before serving.

Best served immediately but you can keep your sticky rice in room temperature for many hours.

Thai Mango dip sauce | Nampla Whan

Thai Mango dip sauce - Nampla Whan Recipe (serves 4)

If you don't have access to young mango don't despair, this dip works perfectly with anything sour like an unripe pineapple, green apple, pomelo, etc.

Ingredients:

2 unripe young/sour Mango's (Be careful when you cut them into slices. Cut diagonally to avoid the hard center of the fruit - then angle the blade of the knife to break the slices off from the center)

4 Tbsp Fish sauce

3 Tbsp Palm sugar

1/4-1/2 Cup of Water

1/2 Tbsp Shrimp paste (optional - but adds authenticity)

1 Cup Dried shrimp (smash 1/2 cup using a pestle and mortar. The rest of the whole dried shrimp you add in the sauce)

3 pcs small Shallots

3-4 whole dried chilies

2 Bird's eye chilies or any hot chili you have available

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)