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.

Grilled Pork with Black Pepper | Moo Yang Prik Thai Dam

Moo Yang Prik Thai Dam Recipe (Serves 4)

500 g (1.1 lb) Pork. Choose cut as per preference.

1 1/2 tbsp Black Pepper Corn,

1 1/2 tbsp Oyster sauce,

1 1/2 tbsp Seasoning Soy sauce,

1 1/2 tbsp Fish sauce,

5 cloves of Garlic,

2 stems of Coriander (Cilantro) with root

Garnish with coriander leaves & serve immediately.

Thai Seafood sauce | Nam Jim Seafood

Thai Seafood Dipping Sauce - Nam Jim Recipe (serve 4)

6-7 Spur Chillies

10-12 cloves of Asian Garlic (Equivalent to 4-5 cloves of EU/US Garlic)

4 tbsp of Fish Sauce

5 tbsp lime Juice (2 limes)

2 tbsp Palm sugar (finely chopped)

Garnish with a slice of lime.

Green Papaya Salad | Som Tum Thai

Green Papaya Salad Recipe (serve 2)

250g / 1/2 lb Papaya (julienned/shredded)

7 Bird’s eye chilies

5 cloves of Garlic

1-2 tomatoes (quartered)

1-2 Snake beans (tear into bite size pieces)

3-4 tbsp Lime juice (2 lime)

3-4 tbsp Fish sauce

3 tbsp Palm sugar

1 tbsp Tamarind puree

3 tbsp Dried Shrimp

Notes:

I added more fish sauce and lime juice off camera in the instruction video because the balance wasn’t right. In the video I use 2 tbsp lime juice and 2 tbsp fish sauce but I later had to almost double the amount. Please use 3-4 tbsp each of fish sauce and lime for this recipe.

It is worth mentioning that the Papaya must be young and green, and not ripe for this dish. When selecting the fruit in the market you should pick the greenest and hardest among them.

When serving raw vegetables you must always pay attention to hygiene and make sure to rinse ingredients properly before preparing the food.

Thai River Prawn Salad | Phla Goong

Thai River Prawn Salad with Lemongrass Recipe (serve 2)

500g (1.1 lb) Thai River Prawns (any large prawns will do)

6 Bird’s eye chilies

4 stalks of Lemongrass (finely sliced)

1 Shallot (halved and sliced)

3-4 tbsp Lime juice (approximately 2 Lime)

3 tbsp Fish sauce

1 tbsp Palm sugar

6 Kaffir Lime leaves (thinly sliced)

Mint leaves for garnish

Notes:

I added more lime juice off camera because the balance wasn’t right. In the video I use 3 tbsp lime juice and 3 tbsp fish sauce but I later added 1 additional spoon of Lime juice. Please adjust the taste based on the quality/sweetness/sourness of your lime.

When serving raw vegetables you must always pay attention to hygiene and make sure to rinse ingredients properly before preparing the food.

Prik Nam Pla Recipe | Thai table condiment

Authentic Prik Nam Pla - The Perfect Thai Table Condiment | น้ำปลาพริก

Spice Up Your Meals with Authentic Prik Nam Pla - The Perfect Thai Table Condiment!

Introducing the beloved Thai table condiment - Prik Nam Pla! This simple and delicious sauce is served with almost every dish in Thai cuisine, and for good reason. It adds a perfect blend of salty, sour, and spicy flavors to any meal.

Ingredients:

- 4 tbsp fish sauce

- 2 tbsp lime juice

- 3-4 bird’s eye chilies (thinly sliced)

- 1 shallot (halved and thinly sliced)

Instructions:

1. Prepare the Ingredients:

   - Finely slice the shallot and bird's eye chilies.

2. Mix the Sauce:

   - In a mixing bowl, combine 4 tbsp of fish sauce and 2 tbsp of lime juice in a ratio of 2:1.

   - Stir the mixture until well combined.

3. Add the Shallots and Chilies:

   - Add the finely sliced shallots and chilies to the fish sauce and lime juice mixture.

   - Mix everything together until the shallots and chilies are evenly coated with the sauce.

4. Serve:

   - Serve the Prik Nam Pla directly with your favorite Thai dish, or as a dipping sauce for vegetables or grilled meats.

There you have it - a simple yet delicious recipe for Prik Nam Pla that will elevate your Thai cooking game to the next level. Enjoy!

Prik Nam Pla is a must-have sauce for many Thai meals, and it's also one of the easiest and most authentic Thai home cooking recipes. With our step-by-step tutorial, you'll be able to create this perfect blend of salty, sour, and spicy flavors by combining fish sauce, lime juice, bird's eye chilies, and shallots. Once you've made it, you'll see why Prik Nam Pla is a beloved Thai table condiment. So why not give it a try and add it to your next Thai meal?

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 Banana blossom salad Recipe | Yam Hua Plee

Click the image to watch the cooking tutorial video.

Thai banana blossom salad with fish (serve 4-6)

Ingredients:

4 eggs (hard boiled)

3-400g (12oz) grilled or smoked filet of fish

3 cups shredded heart of banana

2 cups roasted desiccated coconut

1 Tbsp Chili paste

2 Tbsp fresh lime juice

1 Tbsp palm sugar

1-3 Tbsp Tamarind puree (We added 1 Tbsp on camera. Afterwards I adjusted the taste to my preference with 2 additional Tbsp).

2 Tbsp fish sauce

2 Tbsp coconut cream

4 shallots, sliced

6-8 birds eye chilies, chopped

1 Sawtooth coriander, chopped

Spicy & Sour Pork Ribs Soup Recipe | Tom Saap

Click image to view cooking tutorial video.

Tom Saap Recipe (Serve 4)

500g (1.2 lb) Pork Ribs

1 ½l (60 oz) Water

3 pcs alangal (2 inches length)

10 leaves Kaffir lime

3-4 sticks Lemongrass

1 Coriander with root

3 twigs Spring/green onion (chopped into 1-2 cm length)

8 leaves Sawtooth Coriander (Culantro chopped into1-2 cm length)

100g (1/4 lb) Mushroom

1 large Shallot

10-12 Cherry Tomato

2 tbsp Lime juice

2 tbsp Tamarind puree

2 tbsp Palm Sugar

4 tbsp Fish sauce

1-2 tbspDried Chili flakes

1-2 tbsp Roasted Rice Powder

1 hand-full Sweet basil

Thai BBQ Chicken Recipe | Gai Yang

Click image to view cooking tutorial video.

Gai Yang Recipe (Serve 3-4)

700-800g (1.6 lb) Chicken (whole leg)

2 tbsp Black Pepper

7 cloves Garlic

1 ½ tbsp Palm sugar

3 tbsp Seasoning Soy Sauce

1 tbsp Sea Salt

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.

Sour Curry with Shrimp Recipe | Gaeng Som Cha-Om Goong

Thai Sour Curry with Shrimp | Gaeng Som Cha-Om Goong Recipe (Serve 4)

400 grams (1lb) shrimp

100 grams (3.5 oz) sour curry paste

1 tbsp palm sugar

1-2 tbsp fish sauce

4 tbsp tamarind purée

1 Acacia omelette (Recipe video coming next. Fresh acacia mixed with 2-3 eggs and a a bit of fish sauce that you fry in a bed of hot oil. )

Lime for topping when served

Thai Coconut Soup with Prawns & Chanterelles | Tom Kha Goong

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)

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

Luxurious Tom Yum Soup with Halibut | Tom Yum Pla

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.

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

Thai Sweet Chili Sauce Recipe

Thai Sweet Chili Sauce Recipe (Serve: 6-8)

Sauce base:

1/2 cup of rice vinegar

1/2 cup of water

1 cup of palm sugar

1 tbsp salt

30 grams of peeled Garlic

2 Pickled Garlics

6 Red chilies

1 Green peeper (or mild green chili)

Thai Chicken Rice Sauce Recipe | Khao Man Gai Sauce

Khao Mun Gai / Chicken Rice Sauce Recipe (serves 6-8)

180ml (6 fl oz) Soy Bean Sauce

6-7 tbsp of finely chopped ginger

1.5 tbsp of finely chopped fresh green and red chilies

1.5 tbsp of finely chopped garlic

4 tbsp of rice vinegar

5 tbsp of sugar

2 tbsp of Sweet soy sauce

Juice from 1 lime

Method: Clean and peel the Ginger and Garlic and run them individually in the food processor. Set aside.

Deseed the fresh chilies and run them in the food processor then add all the ingredients together in the food processor, mix and you’re ready to serve the sauce.

Thai Crispy Pork & Rice Sauce Recipe | Nam Moo Krob Moo Daeng

Nam Moo Krob Moo Daeng Recipe / Cripsy Red Pork with Rice Sauce (serves 4)

1/2 cup of Water

Chinese 5 spices powder

2 sticks of cinnamon

2-3 pcs Star Anis

Palm sugar

2 Coriander/ Cilantro root

1 pinch of salt

1 pinch of Black pepper