77 Thai Recipes for Home E-Book

Kelly Johnson

• Herausgeber: Kelly Johnson
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2024

Beschreibung

Embark on a delightful culinary adventure with "77 Thai Recipes for Home." This meticulously crafted cookbook brings the vibrant and exotic tastes of Thai cuisine right to your home kitchen. Immerse yourself in the rich tapestry of flavors, aromas, and textures that define Thai cooking, as you explore 77 mouthwatering recipes curated for home cooks.
From the aromatic street food stalls of Bangkok to the serene floating markets of Ayutthaya, each recipe captures the essence of traditional Thai dishes, showcasing the perfect balance of sweet, salty, sour, and spicy flavors. Whether you're a seasoned chef or a novice in the kitchen, this cookbook provides easy-to-follow instructions, along with valuable tips and tricks to master the art of Thai cooking.
Indulge in classics like Tom Yum Fried Rice, Thai Red Curry Mussels, and Thai Mango Salad. With "77 Thai Recipes for Home," you'll not only satisfy your taste buds but also experience the cultural richness that defines Thai cuisine.
Elevate your home-cooking repertoire and bring the enchanting flavors of Thailand to your table with this comprehensive collection of 77 Thai recipes. "77 Thai Recipes for Home" is your passport to a culinary journey that transcends borders, inviting you to savor the magic of Thai cuisine in the comfort of your own home.

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77 Thai Recipes for Home

77 Thai

Recipes for Home

By: Kelly Johnson

Table of Contents

● Pad Thai

● Green Curry Chicken

● Som Tum (Green Papaya Salad)

● Massaman Curry

● Pad Kra Pao (Basil Chicken)

● Panang Curry

● Pineapple Fried Rice

● Red Curry Shrimp

● Thai Fish Cakes (Tod Mun Pla)

● Tom mKha Gai (Chicken Coconut Soup)

● Drunken Noodles (Pad Kee Mao)

● Mango Sticky Rice

● Thai Iced Tea

● Larb (Minced Meat Salad)

● Pad See Ew

● Chicken Satay with Peanut Sauce

● Thai Spring Rolls

● Cashew Chicken

● Thai Basil Beef (Pad Gra Prow)

● Coconut Chicken Soup (Tom Kha Gai)

● Green Papaya Pad Thai

● Red Curry Beef

● Thai Pumpkin Curry

● Thai Peanut Noodles

● Thai Yellow Curry

● Pineapple Chicken Curry

● Thai Crab Fried Rice

● Fried Bananas with Coconut Ice Cream

● Thai Beef Salad (Yam Nua)

● Chicken and Galangal Soup (Tom Kha Gai)

● Pad Prik Khing (Stir-Fried Green Beans with Red Curry Paste)

● Thai Basil Fried Rice

● Thai Cucumber Salad

● Thai Grilled Chicken (Gai Yang)

● Pad Pak (Stir-Fried Vegetables)

● Coconut Mango Pudding

● Spicy Thai Noodle Soup (Kuay Tiew Tom Yum)

● Thai Shrimp and Glass Noodle Salad)

● Thai Chicken Lettuce Wraps

● Thai Red Curry Noddles

● Fried Tofu with Peanut Sauce

● Thai Sweet Chili Sauce

● Thai Pineapple Fried Quinoa

● Thai Basil Pork (Pad Kra Pao Moo)

● Thai Chili Garlic Prawns

● Thai Corn Fritters

● Tom Yum Fried Rice

● Thai Style Grilled Fish

● Thai Coconut Pancakes (Kanom Krok)

● Thai Green Curry Noodles

● Thai Eggplant Stir-Fry

● Thai Red Curry Chicken Satay

● Thai Glass Noodle Salad (Yum Woon Sen)

● Thai Cashew Tofu Stir-Fry

● Thai Style BBQ Pork Skewers

● Coconut Banana Fritters

● Thai Green Papaya Soup

● Thai Basil Chicken Meatballs

● Thai Spicy Beef Salad (Nam Tok Nua)

● Thai Iced Coffee

● Green Curry Tofu

● Thai Style Grilled Chicken Wings

● Pad Woon Sen (Stir-Fried Glass Noodles)

● Thai Red Curry Mussels

● Thai Pumpkin Custard (Sangkhaya Fakthong)

● Thai Mango Salad

● Chicken in Pandan Leaves (Gai Haw Bai Toey)

● Thai Style Beef Jerky (Neua Dad Diew)

● Thai Coconut Chicken Skewers

● Pad Fak Thong (Stir-Fried Pumpkin)

● Thai Rice Soup (Khao Tom)

● Thai Shrimp Pancakes

● Spicy Thai Pineapple Chicken

● Thai Coconut Tapioca Pudding

● Thai Basil Eggplant

● Grilled Thai Lemongrass Chicken

Pad Thai

Ingredients:

For the Sauce:

● 3 tablespoons tamarind paste

● 3 tablespoons fish sauce

● 2 tablespoons soy sauce

● 1 tablespoon sugar

● 1/2 teaspoon chili flakes (adjust to taste)

For the Pad Thai:

● 8 oz (about 225g) rice noodles

● 2 tablespoons vegetable oil

● 2 cloves garlic, minced

● 1 cup firm tofu, diced (or your choice of protein like shrimp, chicken, or beef)

● 2 eggs, lightly beaten

● 1 cup bean sprouts

● 2 green onions, sliced

● 1/4 cup crushed peanuts

● Lime wedges for serving

● Fresh cilantro for garnish

Instructions:

Prepare the Rice Noodles:

● Soak the rice noodles in warm water for about 30 minutes until they are pliable but still firm. Drain and set aside.

Make the Sauce:

● In a small bowl, mix together tamarind paste, fish sauce, soy sauce, sugar, and chili flakes. Set aside.

Stir-Fry:

● Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.

● Add tofu (or your choice of protein) and cook until browned and cooked through.

● Push the tofu to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until cooked.

Combine Ingredients:

● Add soaked and drained rice noodles to the wok. Pour the prepared sauce over the noodles and toss everything together to combine.

Finish:

● Add bean sprouts and sliced green onions. Continue to stir-fry for another 1-2 minutes until the noodles are well-coated with the sauce and the vegetables are slightly tender.

Serve:

● Transfer the Pad Thai to serving plates. Garnish with crushed peanuts and fresh cilantro. Serve with lime wedges on the side.

Enjoy your homemade Pad Thai! Adjust the spice level and ingredients to suit your taste preferences.

Green Curry Chicken

Ingredients:

For the Green Curry Paste:

● 2 green Thai bird's eye chilies (adjust for spice preference)

● 2 shallots, peeled and chopped

● 4 cloves garlic, peeled

● 1 stalk lemongrass, sliced (use only the bottom half)

● 1 thumb-sized piece of galangal, peeled and sliced

● 1 teaspoon ground coriander

● 1/2 teaspoon ground cumin

● 1/2 teaspoon shrimp paste (optional)

● Zest from 1 lime

● 1/4 cup fresh cilantro leaves and stems

● 2 kaffir lime leaves, finely chopped (optional)

● 1 tablespoon vegetable oil

For the Curry:

● 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into bite-sized pieces

● 2 tablespoons vegetable oil

● 1 can (14 oz) coconut milk

● 1 cup chicken broth

● 2 tablespoons green curry paste (adjust to taste)

● 1 tablespoon fish sauce

● 1 tablespoon palm sugar or brown sugar

● 1 red bell pepper, sliced

● 1 cup Thai eggplants, halved (or substitute with regular eggplants)

● Fresh Thai basil leaves, for garnish

● Cooked jasmine rice, for serving

Instructions:

Prepare the Green Curry Paste:

● In a food processor, combine all the green curry paste ingredients and blend until you have a smooth, vibrant green paste. Set aside.

Cook the Chicken:

● Heat vegetable oil in a large pot or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.

● Add chicken pieces and cook until browned on all sides.

Add Coconut Milk and Broth:

● Pour in the coconut milk and chicken broth. Stir well to combine.

Season the Curry:

● Add fish sauce and palm sugar (or brown sugar) to the pot. Adjust the seasoning according to your taste.

Simmer:

● Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

Add Vegetables:

● Add sliced red bell pepper and halved Thai eggplants to the curry. Simmer for an additional 10-15 minutes until the vegetables are tender and the chicken is fully cooked.

Finish and Serve:

● Stir in fresh Thai basil leaves just before serving. Serve the Green Curry Chicken over cooked jasmine rice.

Enjoy your homemade Green Curry Chicken with its aromatic and spicy flavors! Adjust the spice level and ingredients to suit your taste preferences.

Som Tum (Green Papaya Salad)

Ingredients:

For the Salad:

● 1 medium-sized green papaya, peeled and julienned

● 2 medium-sized tomatoes, cut into wedges

● 1 cup long beans, cut into 2-inch pieces

● 2-3 Thai bird's eye chilies, minced (adjust for spice preference)

● 2 cloves garlic, minced

● 1/4 cup roasted peanuts, coarsely chopped

● 1/4 cup dried shrimp (optional)

● 1-2 tablespoons fish sauce (adjust to taste)

● 1-2 tablespoons palm sugar or brown sugar (adjust to taste)

● Lime wedges for serving

For the Dressing:

● 2 tablespoons lime juice

● 1 tablespoon tamarind paste

● 1 tablespoon fish sauce

● 1 tablespoon palm sugar or brown sugar

Instructions:

Prepare the Papaya:

● Peel the green papaya and cut it into thin, julienned strips using a mandolin or a knife. Place the julienned papaya in a large mixing bowl.

Make the Dressing:

● In a small bowl, mix together lime juice, tamarind paste, fish sauce, and palm sugar. Stir until the sugar is dissolved.

Assemble the Salad:

● Add the sliced tomatoes, long beans, minced chilies, and minced garlic to the bowl with the papaya.

Add Dressing and Toss:

● Pour the dressing over the ingredients in the bowl. Toss everything together until the salad is well-coated with the dressing.

Adjust Seasoning:

● Taste the salad and adjust the flavor by adding more fish sauce or sugar if needed.

Add Peanuts and Dried Shrimp:

● Sprinkle coarsely chopped peanuts and dried shrimp (if using) over the salad. Toss again to combine.

Serve:

● Transfer the Som Tum to a serving plate and garnish with additional peanuts. Serve with lime wedges on the side.

Enjoy the delightful combination of textures and flavors in this Green Papaya Salad!

Adjust the spice level and ingredients to suit your taste preferences.

Massaman Curry

Ingredients:

For the Massaman Curry Paste:

● 2-3 dried red chilies, soaked in hot water

● 1 tablespoon coriander seeds

● 1 teaspoon cumin seeds

● 1/2 teaspoon cardamom seeds

● 1/2 teaspoon cinnamon

● 1/2 teaspoon ground nutmeg

● 4 cloves garlic, minced

● 1 thumb-sized piece of galangal or ginger, peeled and chopped

● 2 stalks lemongrass, white parts only, sliced

● 2 shallots, chopped

● 3-4 Thai bird's eye chilies, minced (adjust for spice preference)

● 1 tablespoon shrimp paste (optional)

● 1 tablespoon vegetable oil

For the Curry:

● 1.5 lbs (about 700g) beef, cut into bite-sized pieces (or protein/vegetables of your choice)

● 1 can (14 oz) coconut milk

● 1 cup beef or vegetable broth

● 2-3 tablespoons Massaman Curry Paste (adjust to taste)

● 2 tablespoons tamarind paste

● 2 tablespoons fish sauce

● 1 tablespoon palm sugar or brown sugar

● 2 potatoes, peeled and cut into chunks

● 1 onion, sliced

● 1/2 cup roasted peanuts

● Fresh cilantro for garnish

● Cooked jasmine rice, for serving

Instructions:

Prepare the Massaman Curry Paste:

● In a dry pan, toast coriander seeds, cumin seeds, cardamom seeds, cinnamon, and nutmeg over medium heat until fragrant. Let them cool.

● In a food processor, blend soaked dried chilies, toasted spices, garlic, galangal, lemongrass, shallots, Thai chilies, and shrimp paste (if using) until a smooth paste forms.

Cook the Curry:

● Heat vegetable oil in a large pot over medium heat. Add 2-3 tablespoons of the Massaman Curry Paste and stir-fry for 1-2 minutes until fragrant.

Add Protein and Coconut Milk:

● Add the beef (or your chosen protein) to the pot and brown on all sides.

Pour in the coconut milk and beef or vegetable broth.

Season the Curry:

● Stir in tamarind paste, fish sauce, and palm sugar. Mix well and bring the mixture to a simmer.

Add Vegetables:

● Add the potato chunks and sliced onion to the pot. Simmer for 20-25

minutes or until the potatoes are tender.

Finish and Serve:

● Stir in roasted peanuts and let the curry simmer for an additional 5

minutes. Adjust the seasoning if needed.

● Serve the Massaman Curry over cooked jasmine rice, garnished with fresh cilantro.

Enjoy the comforting and aromatic flavors of Massaman Curry! Adjust the spice level and ingredients to suit your taste preferences.

Pad Kra Pao (Basil Chicken)

Ingredients:

● 1 lb (about 450g) ground chicken (or thinly sliced chicken breast/thighs)

● 2 tablespoons vegetable oil

● 4 cloves garlic, minced

● 2-3 Thai bird's eye chilies, minced (adjust for spice preference)

● 1 cup fresh Thai basil leaves (or holy basil if available)

● 1 tablespoon oyster sauce

● 1 tablespoon soy sauce

● 1 teaspoon fish sauce

● 1 teaspoon sugar

● 1/4 cup chicken broth or water

● Fried or over-easy eggs for serving (optional)

● Cooked jasmine rice, for serving

Instructions:

Prepare Ingredients:

● If using ground chicken, set it aside. If using chicken breasts or thighs, slice them thinly against the grain. Mince garlic, and chop Thai bird's eye chilies.

Stir-Fry:

● Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chilies, and stir-fry for about 30 seconds until fragrant.

Cook Chicken:

● Add the ground chicken (or sliced chicken) to the wok. Break up the meat and cook until it's no longer pink.

Season:

● In a small bowl, mix oyster sauce, soy sauce, fish sauce, and sugar. Add this sauce to the chicken and stir well to combine.

Add Basil:

● Once the chicken is cooked, add fresh Thai basil leaves to the wok. Stir-fry for an additional 1-2 minutes until the basil is wilted and aromatic.

Moisten with Broth:

● Pour chicken broth or water into the wok to create a bit of sauce. Stir to combine and let it simmer for another minute.

Adjust Seasoning:

● Taste the dish and adjust the seasoning if needed. You can add more soy sauce, fish sauce, or sugar according to your taste.

Serve:

● Serve Pad Kra Pao over cooked jasmine rice. Optionally, top each serving with a fried or over-easy egg.

Enjoy this quick and savory Thai Basil Chicken! Adjust the spice level and ingredients to suit your taste preferences.

Panang Curry

Ingredients:

For the Panang Curry Paste:

● 2-3 dried red chilies, soaked in hot water

● 2 tablespoons roasted peanuts

● 2 tablespoons chopped shallots

● 3 cloves garlic

● 1 tablespoon chopped galangal

● 1 tablespoon chopped lemongrass (only the white part)

● 1 teaspoon ground coriander

● 1/2 teaspoon ground cumin

● 1/2 teaspoon shrimp paste (optional)

● 1 tablespoon vegetable oil

For the Curry:

● 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into bite-sized pieces