In this article we present you with 15 Thai recipes

Lets crack on with the recipes

Bangkok Beef with Basil

Yields 4 servings

1 (1 pound) top sirloin or flank steak, cut into thin strips
1 tablespoon cornstarch
2 tablespoons water or stock
1 tablespoon rice wine
3 cloves garlic, thinly sliced
2 serrano or jalapeno chiles, minced
2 tablespoons oyster sauce
Pinch of sugar
1 teaspoon fish sauce
1 cup canned bamboo shoots, well drained
1 red bell pepper, julienned
1 cup diced fresh tomatoes
3/4 cup fresh Thai basil leaves
Oil for saut?ing

Mix water, wine and cornstarch in a zip-type bag, add beef and marinate 10 minutes.

Heat oil in wok or large skillet. Stir-fry garlic and chiles until fragrant, then add beef and tomatoes. After 1 or 2 minutes, add all other ingredients except basil. Cook 3 to 4 minutes more, then add basil. Stir once more, then serve.

Serve hot over Asian noodles or warm with mixed greens as a salad.

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Thai Red Curry Chicken

2 to 2 1/2 pounds boneless, skinless chicken breasts
1 tablespoon Thai red curry paste, or more to taste
1 (13 ounce) can coconut milk
2 tablespoons olive oil
Couple pinches sugar

Wash breasts in cold water and pat dry. If desired, trim fat and tendon strings from breasts. Using kitchen shears, trim breasts into bite-size pieces. Season with salt and pepper.

Heat a large saut? pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned all sides.

Reduce heat to medium and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom of pan are stirred into mix. Cover and simmer about 20 minutes. Check curry for desired consistency and simmer few minutes more, ensuring that coconut milk does not cook away. Remove chicken from heat, cool 1 or 2 minutes and mix in sugar.

Serve with steamed rice.

Makes 4 servings.

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Thai Sweet Garlicky Cauliflower with Red Pepper Strips

1 tablespoon vegetable oil
1 tablespoon coarsely chopped garlic
1/2 medium cauliflower, cut into florets
2 tablespoons water
1/2 small onion, sliced vertically into crescents
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
3 tablespoons soy sauce
2 tablespoons granulated sugar
Salt

Heat the oil over medium-high heat. The oil is hot enough when a piece of garlic sizzles when placed into the oil.
Add in all the garlic and stir fry for about 15 seconds. Add in the cauliflower. Add in the water, then cover. Steam for 30 seconds then uncover and allow the water to evaporate without stirring.

When the pan is almost dry and the cauliflower is tender, add the onion, bell peppers, soy sauce and sugar. Stir to combine and add salt if necessary.

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Pineapple Salad

This salad is drenched with the sweet-salty flavor for which Thailand is famous.

1/3 cup olive oil or vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 to 2 teaspoons packed brown sugar
1 small pineapple
1 tart red apple, diced
3 scallions (with tops), sliced
1 small bunch romaine, shredded

Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar. Cut top off pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any eyes. Slice each quarter lengthwise; cut crosswise into chunks. Toss pineapple chunks, apple and scallions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.

Yields 6 servings.

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Thai Chicken Breasts

Yields 4 servings.

4 (5 ounce) chicken breasts
3/4 cup coconut milk
2 tablespoons peanut butter
1 tablespoon Thai chili paste
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon freshly minced ginger
1 clove garlic, thinly sliced

In a lidded container, combine all ingredients and marinate overnight.

Remove chicken from container and saut? for 3 to 4 minutes on one side then turn over. Add marinade to skillet, reduce heat, cover and braise chicken until done and the sauce has reduced to half, about 10 minutes.

Serve over basmati rice, garnished with whole peanuts and chopped green onion.

NOTE: Because you are adding the marinade to partially cooked chicken, you must be sure the sauce gets fully cooked, reaching a temperature of 160 degrees F for at least 3 minutes.

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Thai Pork Burritos

1 pound ground pork
2 tablespoons freshly grated ginger
1 clove garlic, minced
1 small onion, thinly sliced
2 cups cole slaw mix (with carrots)
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
4 large (10-inch) flour tortillas, warmed

Saut? pork in large nonstick skillet until no longer pink, about three to four minutes. Add ginger, garlic, onion and cole slaw mix and cook for 5 minutes, until vegetables are wilted.

Add remaining ingredients except tortillas and stir-fry about 1 more minute. Spoon equally onto tortillas, and roll up like an egg roll.

Serve with rice and salsa or Asian dipping sauces.

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Thai Seafood Soup

Yields 6 to 8 servings.

1 pound raw shrimp (peeled and deveined) *
1 pound fresh raw scallops
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon freshly minced ginger
1 tablespoon Thai chili paste
2 teaspoons freshly minced garlic
6 cups chicken stock
2 tomatoes, diced
1 cup shredded cabbage
1 carrot, shredded
1 cup fresh bean sprouts
2 tablespoons Thai fish sauce
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped Thai basil
Diced green onion for garnish

* Use small shrimp or dice into bite-size pieces.

In a 4- or 6-quart stock pot heat oil and sweat onions, garlic, ginger and chili paste for 3 minutes. Add stock and other vegetables and spices, bring to a boil and simmer for 10 minutes.

Add seafood and simmer 8 to 10 minutes until cooked through. Taste and adjust seasonings before serving.

NOTE: You can use any firm fish instead of shrimp or scallops.

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Thai Shrimp Wraps

1/2 teaspoon vegetable oil
Dash of salt
1/2 cup instant rice
1 cup peeled and de-veined cooked tiny bay shrimp
1 medium carrot, shredded
2 scallions, thinly sliced
1/4 cup bottled Asian peanut sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice
1 teaspoon soy sauce
2 burrito-size flour tortillas, preferably spinach-flavored

In a small saucepan, bring 1/2 cup water to a boil over medium heat. Add oil and salt. Stir in rice. Cover and remove from heat. Let stand, covered, until water is absorbed, about 5 minutes. Fluff rice with a fork, transfer to a bowl and set aside to cool.

Add shrimp, carrot, scallions, peanut sauce, cilantro, mint, lime juice and soy sauce to rice. Toss gently to mix.

Wrap tortillas in damp paper towels and heat in a microwave oven on high until soft, about 15 seconds. Spoon half of shrimp mixture onto lower third of one tortilla to form a 2 x 5-inch rectangle. Fold in sides to enclose filling, then firmly but gently roll up. Repeat with remaining tortilla and filling. Cut wraps in half on the diagonal and serve.

Serves 2.

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Thai Bananas in Sticky Rice (Khao Tom Mad)

1 2/3 cup sweet (glutinous) rice
2 cups coconut cream
4 tablespoons granulated sugar
Pinch of salt
8 ounces dried black beans (optional)
4 small bananas, halved
8 pieces banana leaf or aluminum foil, 6 x 10 inches

Soak the glutinous rice in water overnight, then drain. If you want to include the black beans soak them overnight also and boil until soft.

Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed. Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed. This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let cool.

Put a small amount of rice on a banana leaf and mix with black beans. Place a banana on top, cover with more rice and beans, the fold up the leaf and tie securely. Repeat until all bananas are used up. Steam 15 minutes; cool, unwrap and serve.

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Thai Chicken with Cashew Nuts and Dried Chiles

3 or 4 boneless, skinless chicken breasts
1 tablespoon coriander paste
1 to 2 tablespoons vegetable oil
5 dried red chiles
1/2 cup roasted unsalted cashew nuts
1 medium onion, diced
1/2 cup chopped celery
1 tablespoon nampla (fish sauce)
2 tablespoons ground red chili sauce or fiery dipping sauce
Hot white rice (enough for four servings)
Green onions (for garnish)

Slice the chicken breasts into one inch strips, and rub each strip with a small amount of coriander paste. Let stand for about 20 minutes (chop the vegetables while waiting).

Heat oil in a wok or large skillet, over medium-high heat. Fry the chiles until they become crisp. Remove the chilies from the oil, and chop them as finely as possible ? wearing rubber gloves is advised. Add the chicken to the oil, and stir-fry for about 5 minutes, or until no pink color can be seen. Add the onion and celery and stir fry for another 2 to 3 minutes. Stir together the nampla and hot sauce, pour over the chicken, and stir fry for an additional 2 minutes. Arrange white rice on a serving platter, and serve chicken over the rice. Sprinkle the cashews and chopped chilies over the chicken, and garnish with green onions (chopped or curled). Serves 4.

Coriander Paste
1/2 cup finely chopped coriander root
1/2 cup finely chopped garlic
1/2 tablespoon white pepper
1 teaspoon salt

Grind all ingredients with a mortar until you have a smooth paste. Store in refrigerator, well covered.

A few tips
This dish is HOT!!! You may want to omit the chiles and allow each person to add them to their own taste.

Gloves are strongly advised when handling the dried chiles. No matter how many times or how vigorously you wash your hands, some of the oil will remain, and if you happen to touch your eyes, they will be red for hours.

Any ingredients that you cannot find in your regular grocery store (nampla, Thai hot sauce, dried red chiles) are readily available at any Oriental grocery.

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Miang Kham (Mieng Kam)

Source: importfood.com

This recipe requires a great deal of preparation time, but it’s well worth it – especially if you’ve eaten a tasty miang kham before and have a craving. There’s nothing like it. The blend of coconut, ginger, fresh bitter leaves, peanut, lime and chile is a fantastic flavor and one that goes very well with the American palate. While the easiest way to enjoy miang kham is to have it at your local Thai restaurant, it takes so much effort to make that many restaurants are not likely to offer it.

Filling
3/4 cup grated coconut, roasted in a low-heat oven until lightly brown
2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 tablespoons shallots, peeled and cut into small cubes
6 tablespoons roasted peanuts
6 tablespoons small dried shrimps
4 or 5 fresh hot chile peppers, cut into slivers
4 ounces fresh ginger, peeled and cut into small cubes

Mix together.

Sauce
1 tablespoon shrimp paste, roasted until fragrant
2 ounces fresh galanga, cut into slivers and roasted until fragrant (see note below)
1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
4 ounces small dried shrimps
2 ounces shallots, peeled and coarsely cut
1 1/2 teaspoons fresh ginger, sliced
8 ounces palm sugar, broken into small chunks
2 tablespoons granulated sugar
Salt for seasoning

Sauce In a mortar and pestle, pound together the shallots and galanga until fine (note about galanga: it’s ok to use dried galanga as long as it’s placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1 1/2 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

Wrapping Leaves: The choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavor you can visit an Asian grocery store and try to find cha-phloo leaves. These leaves are also known in English as Betel Leaves, or Piper Sermentosum. In Vietnamese language, these leaves are labeled as La Lop.

Serving: Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon roasted coconut in the leaf together with a small amount of each filling to create a bite-size quantity. Spoon the sauce on top, pop in your mouth and enjoy!

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Thai Bananas in Coconut Milk

Yield: 4 servings

1 (14 ounce) can coconut milk
3 large bananas, sliced
3 tablespoons brown sugar
1 teaspoon vanilla extract
Pinch of salt

Over medium heat, simmer coconut milk, bananas, brown sugar, vanilla extract and salt for 10 minutes. Serve immediately.

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Thai Ice Cream

2 cups coconut milk (or coconut cream)
1 cup water
4 eggs
1 teaspoon vanilla extract or rosewater
Pinch of salt
2 tablespoons shredded coconut
Sprigs of mint for garnish

Stir fry the coconut until golden.

Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.

In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.

Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.

Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

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Tofu Sauce

Source: Thai Home-Cooking – recipe by William Crawford & Kamolmal Pootaraska

1 cup palm sugar
3/4 cup white vinegar
1/2 cup water
1/4 teaspoon salt
2 serrano chiles, finely chopped
3 tablespoons roasted peanuts, ground
3 cilantro sprigs, chopped

Mix the first five ingredients in a pot and bring them to a slow boil over moderate heat. Cook, uncovered, until the mixture thickens slightly, about 15 minutes.

When ready to serve, pour the mixture into a small serving bowl. Garnish with peanuts and cilantro.

This dip is intended to be served with deep-fried tofu. If keeping in the refrigerator, keep without the garnish. In a sealed jar it will keep for 2 months.

Per Serving (excluding unknown items): 25 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 11g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 538mg Sodium

Exchanges: 1/2 Other Carbohydrates

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Thai Bibingkang Malagkit

4 (14 ounce) cans coconut milk
2 1/2 cups glutinous rice
1/2 cup long grain rice
4 cups granulated sugar
1/2 teaspoon salt
2 cups firmly packed brown sugar
1 teaspoon vanilla extract
1/2 cup ground peanuts optional
3 eggs, beaten

Open cans of coconut milk without shaking. Spoon off thick milk that has risen to top and measure 2 cups. Measure 4 cups remaining thinner milk. Freeze any unused coconut milk.

Mix glutinous and long-grain rice in a bowl. Cover with hot water and let stand for 5 minutes. Drain rice and turn into a heavy 4-quart saucepan. Mix thin coconut milk, granulated sugar and salt with rice. Bring to boil, reduce heat to very low and cook, covered until rice is tender but not soft, about 30 minutes.

Turn rice into well-greased 13 x 9-inch baking pan, flatten rice and smooth top; set aside. Mix thick coconut milk and brown sugar in a saucepan. Add vanilla extract and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes.

Gradually stir some of the hot mixture into eggs, then return to saucepan and cook, stirring constantly, until slightly thickened, about 1 minute. Pour topping evenly over rice. Bake at 375 degrees F for 30 minutes. Remove from oven and cool to room temperature.

Cut into squares to serve.

Makes 16 to 20 servings.

Yield: 3 cups.

* Add 3 to 4 tablespoons light corn syrup per recipe to thin if needed.