Thai recipes : 

Chicken Satay Recipe

Serves 4

Makes : 40 sticks

Preparation time : 30 mins

Cooking Time : 40 mins

Chicken Satay Ingredients

- 5 garlic cloves, roughly chopped

- 4 coriander roots and stalks, roughly chopped

- 3 shallots, roughly chopped 2.5 piece of fresh root ginger, peeled and thinly sliced

- 1 tablespoon ground coriander

- 1 tablespoon ground cumin

- 1 tablespoon ground turmeric

- 1 tablespoon curry powder 400ml can coconut milk

- 1 1/2 tablespoons fish sauce

- 50 gram coconut, palm or brown suger or 4 tablespoons clear honey

- 4 tablespoons sunflower oil

- 1 1/2 teaspoons sea salt

Chicken Satay Directions

1. Cut the chicken into slices and put them in a bowl.

2. Use a pestle and mortar or a small blender to pound or blend the garlic, coriander roots, shallots and ginger to a paste. Mix with the chicken, along with rest of the marinade ingredients. Cover and leave to marinate in the refrigerator for a minimum of 4 hours, but preferably overnight.

3. Thread the chicken pieces on to bamboo skewers that have been soaked in water for 30 minutes, leaving some space at either end. Place them under a hot grill for about 4-5 minutes on each side or until the chicken is cooked through and very slightly charred. Turn frequently, brushing the marinade over th meat during cooking

4. Serve hot or warm with chopped raw onion and chunks of cucumber and a peanut sauce.

Directions For homemade peanut sauce

1. heat 1 1/2 tablespoons of oil in a saucepan and stir-fry 1 tablespoon red or massaman curry paste for 4 minutes or until fragrant.

2. Add 200 ml coconut milk, 200ml vegetable stock, 1 1/2 oz sugar, 1 1/2 tablespoons light soy sauce, 3 tablespoons tamarind puree or 1 tablespoon lime juice, 150 gram roughly chopped roasted peanuts and 15 gram dried breadcrumbs and stir together.

3. Taste and adjust he seasoning, using a little more sugar, light soy sauce, tamarind puree or lime juice if necessary. If the sauce is too thick before serving, add a little milk.

Thai Recipes : 

Quick Thai Basil Rice Sticks with Shrimps Recipe

Serves 4

Preparation time : 10 mins

Cooking Time : 10 mins

Ingredients

4 tablespoons oil

225 grams shrimps, shelled and deveined

3 cloves garlic, minced

450 grams fresh wide rice noodles or 300 grams dried rice sticks

1 tablespoon thick sweet soy sauce

2 tablespoon fish sauce

1 tablespoon oyster sauce

20 basil leaves

225 grams bean sprouts, cleaned and rinsed

2 dried chilies, crushed (optional)

Directions

1. If using dried rice sticks, soak for 20 minutes in water, drain and set aside.

2. Heat I tablespoon of the oil in a large work over medium heat and stir-fry the shrimps for 1 to 2 minutes, or until the shrimps turn pink. Remove the shrimps and set aside.

3. Add the remaining oil to the pan and increase the heat to high. Add the garlic and cook for 20 seconds, then add the noodles and stir-fly for 2 to 3 minutes, Stir in the thick sweet soy sauce or normal soy sauce and brown sugar. Return the shrimps to the pan and stir in the fish sauce, oyster sauce, basil, bean sprouts and chilies. Place on a serving platter. Serve hot.

Thai Recipes : 

Stir-Fried Rice Sticks with Vegetables

Serves 4

Preparation time : 10 mins

Cooking Time : 10 mins

Ingredients

3 tablespoons oil

3 cloves garlic, minced

1/2 255 grams beef, pork or chicken, thinly sliced

1/2 225 grams dried rice stick noodles,soaked in water 20 minutes and drained

1/2 cup chicken stock

2 cups cabbage, shredded

1/2 225 grams bean sprouts, cleaned

1 cup broccoli, or bok choy, chopped

2 scallions, cut into 2cm lengths

1/4 cup Sweet-sour Chili Dip

Sauce Ingredients

1 tablespoon yellow bean paste

1 tablespoon fish sauce

1 tablespoon thick soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

Directions

1. To make the Sauce, combine the ingrodicate in a small bowl and set aside

2. Heat the oil in a work over medium-high heat. Stir-fry the garlic until light brown, 2 to 3 minutes. Add the meat and stir-fry until it cooks through 2 to 3 minutes.

3. Add the noodles and the Sauce. Stir to mix well. Add the stock and all the vegetables Stir-fry until noodles are moist and soft, about 3 minutes.

4. Spoon the mixture onto a serving platter. Serve with Sweet-sour Chili Dip, as desired.

Serves 4

Preparation time : 10 mins

Cooking Time : 10 mins

Thai Recipes : 

Coconut Milk Soup With Chicken

Original recipe makes 2 servings

Ingredients

- 3 pieces chicken (Chopped into small pieces)

- 2 measuring cup coconut milk

- 1 measuring cup chicken soup

- 2-3 pieces middle galangal (peel and Chopped into small pieces)

- 1 tablespoon paprika (chopped or minced)

- 1 tablespoon fish sauce

- 1 teaspoon sugar

- 1/2 measuring cup coriander leaves

Directions

1. add coconut milk and chicken soup into pot, work over medium heat.

2. stirring for 8 minutes until its cooked.

3. add chicken and paprika into pot. stirring for 6 minutes Wait until chicken mature.

4. Season with sugar, fish sauce and coriander leaves.

5. Then remove from heat and Serve the dip in a bowl with steamed rice.

Thai Recipes : Thai Fish Cakes

Original recipe makes 2 servings

Ingredients

- 500 gram Minced fish meat (chopped or minced)

- 1 Eggs

- 1/2 measuring cup sting bean

- 3 tablespoon kaffir lime leaves

- 1 teaspoon sugar

- 1 teaspoon salt

- 1 tablespoon spicy curry paste

- 3 measuring cup vegetable oil

Ingredients Sauce

- 1 measuring cup cucumber (chopped)

- 1/2 measuring cup Peanuts (chopped or minced)

- 1/2 measuring cup sugar

- 1/2 measuring cup vinegar

Directions

1. add all the ingredients into a large bowl. Knead by hand until all ingredients are mixed thoroughly.

2. Spoon scoop out 2 tablespoons and shape into a disc. (About 3 inches), it was not until mixture and then fry in medium hot oil until cooked.

3. Serve with cucumber sauce

Directions Sauce

1. Mix sugar with vinegar in a pot. And set on low heat.

2. When the sugar is melted Then remove from heat and leave to cool.

3. Spoon into a bowl, put cucumber, crushed peanuts.

Thai Recipes : 

Thai Papaya Salad

Original recipe makes 2 servings

Ingredients

- 2 measuring cup green papaya (shredded)

- 1/2 measuring cup carrot (shredded)

- 1/2 measuring cup sting bean (cut into 1" long)

- 2 tablespoon fish sauce

- 3 tablespoon lemonade

- 1 1/2 tablespoons palm sugar (sugar)

- 1/2 measuring cup tomato (wedged)

- 1/3 measuring cup dried shrimps

- 1/4 measuring cup cup peanuts

- 10 chilies (Increase / decrease as needed spicy)

- 5 cloves fresh garlic

Directions

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

Thai Recipes : 

Stir-Fried Rice Noodle with Shrimp

Original recipe makes 2 servings

Ingredients

- fresh Shrimp

- 90 gram Dry Rice Noodle (3 - 5 m.m.)

- 50 gram Fresh Bean Sprouts

- 2 eggs

- 1/2 Lemon

- 2 tablespoons Green Onion (Chopped 1")

- 6 tablespoons fish sauce

- 6 tablespoons Oyster Sauce

- 3 tablespoons Tamarind juice (Vinegar)

- 2 tablespoons sugar

- 2 Tablespoons Crushed Peanuts

- 2 Tablespoons Preserved Turnip

- 1 Tablespoon Paprika (If people like spicy)

Directions

1. Soak the noodles about 30 minutes in room temperature water.

2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.

3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.