Thai food is famous worldwide. Whether chili-hot or comparatively bland, harmony is the principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.
The characteristics of Thai food depend on who cooks it, who it’s cooked for, for what occasion, and where it is cooked. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.
Here are some Thai recipes that are easy to prepare with step by step instructions. These Thai food recipes are perfect for the busy cook, or those who are new to cooking Thai food.
Tom Yam Goong – Traditional Thai Hot & Sour Prawn Soup
- 15 gm Lemongrass
- 10 gm Galangal
- 3 gm Kaffir lime leaves
- 10 gm Shallots
- 10 gm Cherry tomato
- 20 gm Sliced young coconut flesh
- 20 gm Straw mushrooms
- 200 ml Chicken stock
- 1 1/2 tbsp Lime juice
- 1 tbsp Fish sauce
- 1 tbsp Roasted chili paste
- 1/2 tsp Sugar
- 3 gm Coriander
Bring the chicken stock to the boil in a soup pot. Add all the ingredients except the fish sauce, lime juice, coriander and prawn. Cook for several minutes, stirring frequently, and then add the prawn and seasoning and simmer. Place in a serving bowl and add the coriander.
The spiciness of this popular of dishes can be varied according to taste – just add more or less chili.
Phad Thai – Stir-fried Noodles with River Prawns
- 76 gm Thai rice noodles
- 1 Egg
- 10 gm Pickled turnip
- 15 gm Diced bean curd
- 5 gm Sliced shallots
- 25 gm Bean sprouts
- 10 gm Chives
- 5 gm Ground peanuts
- 5 gm Dried shrimp
- 50 ml Chicken stock
- 3 tbsp Vegetable oil
- 1 tsp Fish sauce
- 1 tsp Tamarind paste
- 1/2 tsp Palm sugar
- 1 tsp Sugar
- 1 tsp Thai chili sauce (Sriracha)
While the noodles are soaking, fry the river prawns and set aside, then place the shallots, pickled turnip and bean curd in the work, followed by the egg, and stir.
Add the noodles and chicken stock and stir-fry until the noodles are soft. Add all the seasoning, then the ground peanuts, dried shrimp, bean sprouts, chives and prawns. Quick stir until the sprouts are cooked and place on a serving dish.
Garnish with bean sprouts, chives and lime for one of the most popular dishes among visitors to Thailand.
Pla Nueng Manao – Steamed sea bass with lime spicy sauce
- Sea bass fillet 2 pieces
- Lemongrass 1 stalk
- Kaffir lime leave 2 leaves
- Nam Jim Seafood (sauce)
This dressing is for salads, steamed fish or dipping sauce for BBQ dishes
- Chili 1 piece more or less
- Garlic 1 clove
- Coriander root or stem 1 piece
Finely chop these 3 ingredients together then mix with
- Fish Sauce 1 tablespoon
- Lime Juice 1 tablespoon
- Palm sugar 1/4 tablespoon
- Warm the steamer up then smash lemon grass and put it on the hot plate together with kaffir lime leaves.
- Add fish and steam for about 6-8 minutes (depends on how thick the fish is).
- When the fish is cooked, pour the spicy sauce all over.
- Garnish with thinly sliced kaffir lime leaf.
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