Recipies of Thailand as Learnt from a Thai in Thailand

Here’s the next installation of my travelling recipes!

Panang Curry with Chicken

Ingredients

• 1 Cup of coconut cream
• 2 tbsp Panang curry paste (see below for recipe)
• 300g sliced chicken breast
• 2/3 cup coconut milk (make from half coconut cream / half water)
• 1/2 tbsp palm sugar
• 2-3 tbsp fish sauce
• 1/2 large red chilli, finely chopped
• 2 kaffir lime leaves, finely chopped
• 1/4 cup torn sweet basil leaves

Method

1. Boil the coconut cream in a wok ove a low heat until oil appears on the surface (when it bubbles)
2. Add the curry paste and stir for 1 minute or until fragrant
3. Add the chicken and cook until it turns white (but not completely cooked) then add the coconut milk and bring to the boil.
4. Add the red chilli with the lime/basil leaves and cook for 5-10 seconds only.
5. Remove from the heat and serve with plain rice.

Red and Green Curry Paste

Ingredients

• 4 large, red dried chillis chopped and with seeds removed. (For the red curry paste)
• 8 medium green chillis. (For the green curry paste)
• 4 peppercorns
• 1 tsp roasted coriander seeds
• 1/2 tsp rosted cumin seeds
• A pinch of salt
• 1 tbsp chopped lemongrass
• 1 tsp chopped galangal (I dunno, google it)
• 1/2 tsp chopped coriander root (good luck)
• 1/4 tsp chopped Kaffir lime peel
• 1/2 tsp shrimp paste
• 1 tbsp chopped shallots
• 1 tbsp chopped garlic

Method

1. Grind the peppercorns, coriander seeds and cumin seeds in a pestle and mortar until they are a powder.
2. Add all the reamining ingredients except the shallots and garlic and pound to a smooth texture. This takes a while!
3. Add the garlic and shallots and continue to pound until smooth
4. Finished!!

Massaman Curry

Ingredients

• 1 1/2 cups of coconut cream
• 2 tbsp of Massaman curry paste (see below for recipe)
• 200g of 3cm chunks of chicken
• 50g (1/4 cup) of 3cm chunks of onion
• 200g (1 cup) of 3cm chunks of boiled potato.
• 1 1/2 cups of coconut milk (make from half coconut cream / half water)
• 1 tbsp palm sugar
• 1 1/2 – 2 tbsp fish sauce
• 1 – 2 tbsp tamarind puree
• 4 roasted crushed cardamon pods
• 2 bay leaves
• 2 – 4cm cinammon sticks
• 2 tbsp roasted peanuts

Method

1. Boil 1 cup of the coconut cream in a wok over a low heat until some oil rises to the surface.
2. Add the curry paste and fry for one minute until fragrant.
3. Add the meat, onion and potato and stir continually until almost cooked.
4. Add coconut milk and bring to the boil.
5. Add palm sugar, fish sauce, tamarind puree, cardamons, bay leaves and cinammon and simmer on a low heat until meat is tender.
6. Add the remaining coconut cream and peanuts.
7. Cover and simmer for 2-3 minutes.
8. Remove from heat and serve with plain rice.

Massaman Curry Paste

Ingredients

• 4 large red dried chillis – soaked and chopped.
• 5 peppercorns
• 2 roasted cardamon pods with shells removed
• 1 tsp roasted coriander seeds
• 1 tsp roasted cumin seeds
• 1/2 teaspoon roasted mace
• 1/2 tsp cloves
• 1/4 tsp cinnamon
• 1 1/2 tbsp roasted shallots
• 1 tbsp roasted garlic
• 1 tbsp roasted lemongrass
• 1 tsp roasted galangal
• 1/2 tbsp chopped and roasted coriander root
• 1/2 tsp baked shrimp paste

Method

1. Grind all the spices to a powder in a pestle and mortar.
2. Add the chilli and pound until small.
3. Add all the rest of the ingredients and grind to a smooth paste.

Papaya Salad

Ingredients

• 2-5 small red chillis (Depending on whether you like the taste of molten lava or not)
• 100g (1/4 cup) of green beans cut into 3cm lengths
• 3 large cloves of garlic
• 150g (1 1/2 cups) unripe papaya, peeled and shredded
• 2-3 tbsp fish sauce
• 1-2 tbsp palm sugar
• 2 tbsp lime juice
• 1 tbsp dried shrimp
• 1 finely sliced tomato
• 2 tbsp roasted peanuts

Method

1. In a pestle and mortar pound the chilli, bans and garlic uniil just starting to break up.
2. Add the shredded papaya followed by the fish sauce, palm sugar and lime juice. Pound a little until the sugar has dissolved.
3. Add the dried shrimp, tomato and peanuts.
4. Combine well and then serve with sticky rice and grilled chicken (not essential though!)

Spring Rolls

Ingredients

• 2 tbsp cooking oil
• 1 tbsp chopped garlic
• 50g minced pork (optional)
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrot
• 1/2 cup beansprouts
• 1 1/2 tbsp light soy sauce
• 1 tsp white pepper
• 1 tbsp sugar
• 1/2 cup water
• 1/2 cup glass noodles
• 8 sheets spring roll wrapper
• 1 beaten egg (for sealing)
• oil for deep frying

Method

1. Soak the glass noodles in water for 15 minutes and then cut into 6 inch lengths
2. Heat the oil in a wok over a low heat and fry the garlic for 1 minute.
3. Add the pork and cook until white then add the vegetables and fry for 2 minutes.
4. Add the light soy sauce, pepper, sugar and water and combine well.
5. Add the glass noodles and cook for about a minute until they are translucent.
6. Divide into small portions that suit easy wrapping and frying and wrap the cooked mixture in the spring roll sheets (good luck)
7. Deep fry for about a minute, turning after 30 seconds.
8. Serve with plum sauce.

Sweet Sticky Rice with Mango

Ingredients

• FOR THE STICKY RICE:
• 1 cup of sticky of glutinous rice soaked for about 6 hours.
• 1 cup of thick coconut cream
• 1/2 cup sugar
• 2 pinches of salt
• FOR THE SAUCE:
• 1 tbsp sugar
• 2 pinches of salt
• 1/4 cup coconut cream

Method

li>FOR THE STICKY RICE:
1. Drain the rice and steam over a medium heat for 15 minutes.
2. Remove rice from the steamer and mix with the coconut cream, sugar and salt immediately.
3. Stir gently then cover and leave for about 1/2 an hour.
4. FOR THE SAUCE:
5. Mix all ingredients together.
6. Bring to the boil over a medium heat.
7. Stir until all the sugar has dissolved and then remove from the heat.
8. Pour sauce onto the rice and serve with chunks of gorgeous ripe mango.

Chiang Mai Noodles

Ingredients

• 1-2 tbsp red curry paste (see below for recipe)
• 1 1/2 cups coconut milk
• 1 tsp hot curry powder
• 300g sliced chicken breast
• 1/2 tsp sugar
• 2 tsp fish sauce
• Pickled cabbage, pickled red onion, dried red chillis in oil and dried (snack like) noodles to serve.

Method

1. Heat 2 tbsp of the coconut milk until fragrant and bubbling.
2. Fry the red curry paste for a couple of minutes.
3. Add and fry the chicken pieces until white but not browned.
4. Add the sugar and fish sauce.
5. On a high heat add the rest of the coconut milk and bring briefly to the boil.
6. Serve with the pickled cabbage, onions and chillis to taste and the snack noodles.

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Tags: Recipes, Thailand, Travelling