Chicken Green Curry

Thai name: Gaeng Keeo Waan Gai Green curry is perhaps the most ubiquitous of all Thai curries. You'll find it on the menu in practically every restaurant in the kingdom, and it makes a frequent appearance at the curry stalls. Although the dish has its origins in the central plains, it's found and appreciated throughout the country. Much of the attraction of green curry is its flexibility. It works well not only with rice, but is also quite popular as a topping for the spaghetti like rice noodles called khanom jeen. It has also proved quite … More

Clear Soup

Clear soups (gaeng jood ) are a favourite at the curry stall. Contrary to any impressions you may have about Thai cuisine, it's not all about heat. A Thai meal is a balance between spicy, salty, sweet and sour. Clear soups provide the perfect middle ground when there are other highly seasoned dishes on the table. Clear Soup (gaeng jood) This is a very basic recipe for clear soup. The pork, which will usually be chopped rather than ground is typically added for flavour rather than fill. The tofu and the glass noodles are the real fillers. The tofu … More

Custard Filled Pumpkin

This relatively simple recipe nonetheless provides an interesting "wow" factor. It's a quite simple idea, and I only recently found out that the great American traditional pumpkin pie is thought to have originated when the early colonists cut the top off a pumpkin (provided, like corn, by the Native Americans) and filled it with milk, spices and honey, then baked it in the coals of a dying fire. Custard Filled Pumpkin The difficulty with this recipe is, of course, finding a pot large enough to fit your pumpkin, or a pumpkin small enough to fit in your pot! The size favored … More

Floating Lotus

Among Thais as well as expats around Thailand, this dessert called Bua Loy in Thai is definitely a favorite. It's surprisingly simple to make, although it does take some time. “Floating Lotus” or Bua Loy in Thai The taro is not a traditional addition to this dessert, but I had some left over from another dish and found it was a good fit. Taro in sweet coconut milk is a common enough thing, so this is like combining the two. I've also been served this dish with some diced water chestnut added, which is also very good. The cinnamon is definitely non-traditional, as … More

Garlic-Pepper Fried Pork

This has to be one of the most common dishes in Thailand, from food stalls to fancy restaurants. Some variation of this recipe will appear very regularly at the curry stalls, often several times a week. The dish is easy to prepare and can be made hours in advance, since it is quite acceptable to serve at room temperature. Garlic-pepper fried pork Fried garlic-pepper pork also does double duty. It can be eaten with a main meal, but is often ordered as a snack, especially at night, when the spicy meat makes a great accompaniment to beer and other … More

Glass Noodle Salad

Glass noodle salads (yum woon sen) are one of the most common yum salads you'll find in Thailand. They can be quite light, but with a sweet and tangy taste. A bit of ground pork is the most common meat, but you can also add a few shrimp or some cooked squid if you like. You can also leave out the meat entirely for a vegetarian version. Glass Noodle Yum Salad For this recipe, the peanuts are usually pan-roasted. Heat a heavy skillet and toss the peanuts in, shaking the skillet until the peanuts are darkened in spots. You can do this … More

Glass Noodles Stir-fried with Mushrooms

Glass noodle stir-fries are a frequent feature of the curry stall. They are almost always vegetarian dishes with no meat. This recipe makes use of both shiitake and cloud ear mushrooms. Glass Noodles Stir-fried with Mushrooms To make this dish completely vegetarian, just leave out the fish sauce. I usually do anyway, since the soy sauce makes it salty enough for my taste. … More

Green Beans Stir-fried with Red Curry and Italian Sausage

I'm not a very consistent chef. I will cook according to the recipe once or twice, but then I'll most likely start fiddling with it. I can't help wondering if a dish would taste better with more of one thing, or this instead of that. Cooking for me is a constant process of experimentation. Sometimes the results of my experiments are good. Sometimes, not so much. And sometimes, the experiments work very well, surprising even me. Stir-fried green Beans with Thai red curry and Italian sausage Such is the case with this dish. I was in the supermarket, and had already picked … More

Green Curry Paste

This curry paste is, naturally, the key ingredient in Thai green curry. This recipe will make enough paste for four or five batches of curry. Store excess paste refrigerated in a tightly sealed jar. It will keep for several weeks at least. In fact, it's best if you make the paste a day or two before you need it. The paste tends to get better with a little age! … More

Holy Basil Stir-Fry

Pat krapao, as it's called in Thai, is a rather 'standard' dish that you'll find available in just about every restaurant and road-side stall in Thailand. My Thai friends sometimes smile at my frequent orders for this dish, since many Thais consider it a bit pedestrian - what they order when they just can't think of anything else. I like to order pat krapao frequently not only because I like the flavor, but also because it's a remarkably flexible recipe. Every cook seems to have their own variation. Some put in more garlic, some more holy … More

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