Tag Archives: thai

Spicy Smokey Chilli Chicken with Basil

Tender chicken breast pieces, stir-fried with basil leaves.

Large Dried chillies give this dish a beautiful smoky aroma, while the Small Dried Chillies give it the spicy kick.

How to put this together

Heat 1 tsp oil in a pan over hight heat.

When the pan is hot, add sliced green beans.

Stir-fry until it’s slightly charred.

Transfer to a plate.

Using the same pan, heat 2 Tbsp oil over medium heat.

Add minced garlic + both types of dried chillies.

Note: you do not have to wait for the pan to be hot first.

Fry until fragrant.

Increase to high heat.

Add chicken breast pieces.

Stir-fry until the outside is mostly cooked. Reduce to medium heat.

Season with oyster sauce + Thai seasoning sauce + fish sauce + light soy sauce + sweet dark soy sauce.

Add beans. Stir-fry to mix.

Taste & season.

Then add basil leaves and turn off heat immediately.

Stir until the leaves are just wilted.

Serve

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Spicy Smokey Chilli Chicken with Basil

Tender chicken breast pieces, stir-fried with basil leaves. Large Dried chillies give this dish a beautiful smoky aroma, while the Small Dried Chillies give it the spicy kick.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 200 g Chicken Breast cut to 2cm pieces
  • 100 g Green Beans sliced
  • 15 g Basil Leaves
  • 2 Tbsp Garlic minced
  • 10 g Large Dried Chillies mild
  • 3 Small Dried Chillies hot
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Sweet Dark Soy Sauce
  • Oil

Instructions

  • Heat 1 tsp oil in a pan over hight heat. When the pan is hot, add sliced green beans. Stir-fry until it's slightly charred. Transfer to a plate.
  • Using the same pan, heat 2 Tbsp oil over medium heat. Add minced garlic + both types of dried chillies. Note: you do not have to wait for the pan to be hot first. Fry until fragrant.
  • Increase to high heat. Add chicken breast pieces. Stir-fry until the outside is mostly cooked. Reduce to medium heat. Season with oyster sauce + Thai seasoning sauce + fish sauce + light soy sauce + sweet dark soy sauce.
  • Add beans. Stir-fry to mix. Taste & season. Then add basil leaves and turn off heat immediately. Stir until the leaves are just wilted.
  • Serve immediately

Video

Beef Massaman Curry (มัสมั่นเนื้อ)

Serves: 8

What you need

  • 1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)
  • 1 kg Beef brisket, cut into 2 inch cubes
  • 1 Tbsp Salt
  • 1 Lemongrass
  • 800 ml Coconut milk
  • 2 Tbsp Oil
  • 4 Potatoes, peeled, washed, and cut into 1.5 inch cubes
  • 1/2 cup Peanuts, pan roasted
  • 2 Onions, cut into big chunks
  • 3 Bay leaves
  • 2 Tbsp Sugar
  • 1-2 Tbsp Fish sauce
  • 1-2 Tbsp Tamarind concentrate

How to put this together

  1. Bring water to boil in a large pot, add salt +lemongrass + beef brisket. Simmer for 1.5 hours. Alternatively pressure cook for 30 mins. Drain just before you need to use them.
  2. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  3. Slowly add the thicker portion of coconut milk, fry until the oil splits, and you have a layer of oil simmering over curry paste.
  4. Add drained beef brisket. Mix well.
  5. Add remaining coconut milk + onions + peanuts + bay leaves. Mix well.
  6. Simmer until the meat has taken in the flavour and onions are soft.
  7. Taste and season with sugar + fish sauce + tamarind concentrate.
  8. Add potatoes. Simmer until potato is cooked through.
  9. This dish tastes better over time. Each time you re-heat it the flavour gets more intense.

Massaman Curry Paste (น้ำพริกแกงมัสมั่น)

Makes: 1 cup curry paste

What you need

  • 2 stalks Lemongrass, using only the bottom part (white bits), cut into small pieces
  • 3 slices Galangal, cut into small pieces
  • 1 head Garlic, peeled and cut into small pieces
  • 6 Shallots, cut into small pieces
  • 10 Large dried chillies
  • 1/2 cup Oil
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Coriander powder
  • 3 Cardamom
  • 6 Cloves
  • 1 tsp Whole black peppercorn
  • 1/2 tsp Salt
  • 2 tsp Shrimp paste
  • 1 Tbsp Coriander roots
  • 1/8 tsp Cinnamon powder
  • 1/2 tsp Mace

How to put this together

  1. In a small pot, heat oil on medium heat.
  2. Deep fry lemongrass + galangal + garlic until fragrant. Transfer to a plate.
  3. In the same oil, deep fry shallots until light brown. Transfer to a plate.
  4. In the same oil, deep fry dried chillies until deep red. Transfer to a plate.
  5. Leave the oil to cool a bit before next step.
  6. In a food processor, add all ingredients. Blend to a fine paste.

Chicken Satay (สะเต๊ะไก่)

Thai-style chicken satay!

Serves: 4-6 as starter or snack

For chicken

  • 500 g Chicken breast fillets, or chicken breast sliced into thin pieces (13-15 pieces)
  • 100 ml Coconut milk
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced then pounded
  • 1 tsp Galangal, diced then pounded
  • 1/2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Curry powder
  • 2 tsp Turmeric powder
  • 1 tsp Salt
  • 1 Tbsp Sugar
  • 1/4 tsp White pepper powder
  • Bamboo skewers, soaked in water for a few hours

For peanut dipping sauce

  • 1 portion Red curry paste (see recipe here)
  • 40 ml Oil
  • 400 ml Coconut milk
  • 4 Star anise
  • 1 inch Cinnamon stick
  • 5 Cloves
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Cumin powder
  • 1 tsp Salt
  • 1-2 Tbsp Tamarind concentrate
  • 3 Tbsp Sugar
  • 120 g Roasted unsalted peanuts, roughly chopped

For pickled cucumber salad

  • 50 ml White vinegar
  • 50 g Sugar
  • 1/2 tsp Salt
  • 1 cup Cucumber, sliced (or 1/2 cup Cucumber + 1/2 cup Carrots)
  • 2 Shallots, sliced
  • Red chilli, sliced (optional)

How to put this together

  1. Mix together chicken + all marinade ingredients. Massage the marinade into the chicken pieces for a few minutes. Cover & marinade in the fridge for a few hours (or overnight).
  2. When you’re ready to cook the chicken, heat the oven to 230 C on grill
  3. Skewer chicken pieces and place them on a grill rack. Place a tray underneath to catch any drippings.
  4. Cook the chicken, placing it close to the grill, for 10 mins, turning them half way through. Make sure they’re cooked through.
  5. Serve immediately with peanut sauce and pickled cucumber salad

To make peanut dipping sauce

Peanut dipping sauce can be made ahead of time. Refrigerate it and re-heat just before you serve.

  1. On low heat, pan roast star anise + cinnamon stick + cloves until fragrant. Transfer to a plate.
  2. On low heat, add oil + curry paste in a small pot. Fry until fragrant.
  3. Add coconut milk + star anise + cinnamon stick + cloves + cinnamon powder + salt + tamarind concentrate + sugar.
  4. Bring to boil
  5. Simmer for 10 mins.
  6. Remove star anise + cinnamon stick + cloves
  7. Add chopped peanuts. Simmer for 2 mins.
  8. Transfer the sauce to a blender (I use magic bullet) – and blend to smooth paste.
  9. Give it a gentle re-heat before you serve

To make pickled cucumber salad

Don’t make this too far ahead of time. You don’t want the cucumber to wilt down too much.

  1. In a small pot, add vinegar + sugar + salt. Stir over low heat until sugar & salt are melted.
  2. Take off heat and leave to cool for 15 mins.
  3. Add cucumber + carrots (if using) + shallots. Stir well to mix.
  4. Leave to “pickle” for 15 mins, then give it another stir
  5. Serve.

Thai Roast Duck Curry (แกงเผ็ดเป็ดย่าง)

Serves: 6

What you need

  • 600g Roast duck, boneless, sliced.
  • 3 portions Red curry paste (see recipe here)
  • 400 ml Coconut milk
  • 4 Tbsp Oil
  • 100 ml Water
  • 140g Bamboo shoots
  • 260g Pineapple chunks
  • 6 Cherry tomatoes
  • 4 Tbsp Fish sauce
  • 2 tsp Sugar
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 5 sprigs Basil

Note: If you’re using store-bought curry paste, use 6-serving equivalent amount as per packet instruction, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  2. Add coconut milk + water. Bring to boil.
  3. Add bamboo shoots + pineapple chunks + cherry tomatoes + fish sauce + sugar.
  4. Taste & season.
  5. Add duck + kaffir lime leaves.
  6. Taste & season. Note: You may want to add more water to achieve your preferred consistency.
  7. Simmer for 5 mins.
  8. Add basil leaves. Mix through.
  9. Serve immediately with steamed rice.

Thai “Clay Pot” Crab/Prawns with Vermicelli (ปูอบวุ้นเส้น / กุ้งอบวุ้นเส้น)

These are traditionally served in single-portion clay pots in Thailand.

Serves: 2

What you need

  • 80g Dried Vermicelli (Glass noodles), soaked in water for 30 mins
  • 1-2 cups Crab claws or Prawns
  • 100g Bacon (unsmoked)
  • 1 cup Chicken stock (or water)
  • 2 Tbsp Oyster sauce
  • 2 Tbsp Soy sauce
  • 1 Tbsp Sesame oil
  • 1 Tbsp Thai sweet soy sauce (or Kecap manis)
  • 1 tsp Black peppercorn, crushed
  • 5 cloves Garlic, crushed
  • 5 slices Ginger
  • 1 cup Celery, thinly sliced
  • Oil

Dipping Sauce

  • 2 Green chillies
  • 2 cloves Garlic
  • 1 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1/2 tsp Sugar

How to put this together

  1. Make the dipping sauce by pounding together chillis + garlic. Add fish sauce + lime juice + sugar. Mix well, taste, and adjust flavour to your liking.
  2. Drain vermicelli, put in a bowl.
  3. Add chicken stock (or water) + oyster sauce + soy sauce + sesame oil + sweet soy sauce + black peppercorn
  4. Heat 1 tsp oil in a pan, add garlic + ginger. Fry until fragrant. Add to vermicelli.
  5. Mix vermicelli well with seasoning.
  6. Add crab claws (or prawns). Mix well. Leave to marinade for 15 mins.
  7. In a deep pan (not on heat), line the bottom with bacon.
  8. Put the pan on medium heat and cook the bacon for 30 seconds
  9. Pour vermicelli mixture into the pan. Turn the heat up to high, and bring to boil.
  10. Taste & season.
  11. Put the lid on, and turn the heat back down to medium.
  12. Keep cooking – checking every few mins – until most liquid evaporates
  13. Add sliced celery. Mix briefly.
  14. Put the lid back on. Cook until the celery is cooked to your liking.
  15. Take off the heat. Serve immediately with dipping sauce.

Thai Stir-fried Rice Noodles (ผัดซีอิ๊ว)

Serves: 2

What you need

  • 250 g Pork, cut into thin slices
  • 400 g Fresh flat rice noodles
  • 2 Eggs
  • 1 Tbsp Garlic, minced
  • 2-3 cups Vegetables, sliced into bite-size pieces (choose firm vegetables : carrots, broccoli stems, cabbage work well. Traditionally, “gai lan” Chinese broccoli is used)
  • 2 Tbsp Thick sweet soy sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Soy sauce
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • Oil

Condiments

  • Pickled chillies (cut red chilli and soak in vinegar)
  • Chilli powder

How to put this together

  1. Heat 1 tsp oil, add sliced vegetables. Fry for 1 min. Transfer to a plate.
  2. Heat 1 tsp oil, add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still very runny. Transfer to a plate.
  3. Heat 2 Tbsp oil, add garlic, fry until fragrant.
  4. Add pork pieces. Stir-fry until pork pieces are cooked.
  5. Add rice noodles + sweet soy sauce. Mix well to stain the noodles colour
  6. Season with oyster sauce + soy sauce + seasoning sauce
  7. Add vegetables. Taste & season.
  8. Add eggs. Mix briefly.
  9. Serve immediately
  10. Each serving can be individually seasoned with pickled chillies + chilli powder, based on their taste preference

Pork and Celery Salad in Spicy Lime Dressing (หมูยำ ใส่ขึ้นฉ่าย)

My mum used to make this all the time for breakfast. It’s one of our favourite breakfast items!

Serves: 2

What you need

  • 300 g Pork belly
  • 1 tsp Salt
  • 3 Celery sticks, sliced thinly
  • 1 tsp Garlic, pounded
  • 1 tsp Chillies, pounded
  • 1 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1/2 tsp Sugar
  • 1 Tbsp Chinese preserved cabbage (ตั้งฉ่าย)

How to put this together

  1. In a pot, add enough water to cover pork belly. Add salt. Bring to boil.
  2. When the water is boiling, turn down the heat to low-medium. Simmer for 10 mins
  3. Make the dressing sauce by mixing together pounded garlic + chillies + fish sauce + lime juice + sugar. Taste & season
  4. In a bowl, add sliced celery pieces
  5. Take the pork out from hot water, slice them thinly. Add them to the bowl.
  6. Mix together pork & celery. Add preserved cabbage. Mix well
  7. Add dressing sauce. Mix well.
  8. Taste & season
  9. Serve with plain congee or steamed rice.

Easy Pandan Rice Porridge (Khao Tom Gui)

In Thailand we eat these plain congee with a massive range of dishes, from simple pickle to omelette to stir-fries.

Serves: 3-4

1 cup Thai Jasmine Rice
3 Tbsp Sticky Rice
2 Pandan Leaves
4-6 cups Water

Note: if you don’t serve it immediately the rice will continue to absorb water. This is absolutely fine. Just add more hot water and stir to mix it all up before you serve.

Thai Sour Curry with Vegetables and Omelette (แกงส้มไข่เจียวดอกขจร)

Serves: 2

What you need

  • 140 g Sour curry paste (see recipe here)
  • 2 cups Mixed vegetables, cut into chunky pieces
  • 1 portion Omelette (made from 2 eggs) – see Ka-jorn flowers omelette recipe here
  • 4 Tbsp Tamarind concentrate
  • 3 Tbsp Fish sauce
  • 1 Tbsp Sugar
  • 2 cups Water
  • 2 Kaffir lime leaves, rip off the leafy bits and discard the stalk

Alternatively, you can substitute the omelette with another cup of vegetables, or fish fillet pieces, or prawns

Note: the following vegetables work well : bok choy, cauliflower, morning glory

How to put this together

  1. Make the omelette. Cut into 1 inch pieces.
  2. In a pot, bring to boil sour curry paste + water. Leave to boil for 2 mins.
  3. Turn the heat to low
  4. Add tamarind concentrate + fish sauce + sugar.
  5. Taste & season.
  6. Add vegetables. Cook until vegetables are cooked to your liking.
  7. Note: if adding fish/prawns, then bring it back to boil before adding fish/prawns. Don’t overcook them.
  8. Add kaffir lime leaves.
  9. To serve, place omelette pieces into serving bowl. Top with curry. Give it a quick stir. Serve immediately.

Thai Ka-jorn Flower Omelette (ไข่เจียวดอกขจร)

You can’t go wrong with Thai omelette. This theory only applies to Thai taste buds only, obviously. But we love omelettes.

Plain ones are best – if they’re done right. And it’s not hard to get it right – you just need a lot of oil.

Anyway, there’s a number of variation you can do with these Thai omelettes. The one in this recipe is probably not as common, but boy they’re yummy!

You can have them with rice with some sriracha dipping sauce

…or you can have them as a condiment with spicy shrimp paste dipping sauce – see recipe here

…or you can have them in Thai sour curry. Recipe is coming

Everybody, say hi to Ka-jorn flowers. Aren’t they pretty?

Serves: 2 as a side dish (or 1 as a main)

What you need

  • 2 Eggs
  • 50g Ka-jorn flowers
  • 1/2 tsp Fish sauce
  • Oil

How to put this together

  1. In a bowl, beat together eggs + fish sauce until frothy
  2. Add ka-jorn flowers. Mix well.
  3. Heat 1/2cm oil in a pan. Small pans are best for this, so you don’t have to use & waste so much oil
  4. When the oil is really hot, pour in the egg mixture
  5. Spread the flowers around so they’re not all clumped up in the middle.
  6. Turn the heat down to medium.
  7. When the bottom is a lovely light brown colour, gently but confidently flip it. There’s nothing wrong with cutting it in half and flipping it as 2 pieces instead.
  8. When the other side is also a lovely light brown colour – take off heat, and serve immediately.

Thai Sour Curry Paste (น้ำพริกแกงส้ม)

Recipe adapted from one of my favourite Thai cookbooks : Spice I Am

Makes: about 420 g of curry paste

What you need

  • 90 g skinless & boneless fish fillets (I use any cheap white-colour fish)
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 40 g Fingerroots, sliced (กระชาย)
  • 15 g Kaffir lime skin (ผิวมะกรูด)
  • 20 g Large dried chillies
  • 20 g Small dried chillies
  • 200 g Water
  • 3 Shallots
  • 2 Garlic
  • 45 g Shrimp paste (กะปิ)

How to put this together

  1. Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
  2. Drain the chillies, reserving the water
  3. Add reserved water to a small pot. Bring to boil. Add fish fillets. Lower the heat and cook on medium heat until fish is cooked. Shouldn’t take too long
  4. Grind together all the ingredients until you get a paste (I use magic bullet)
  5. Divide the curry paste into 3 portions (about 140g each). Each portion is enough for a curry for two.
  6. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

Som Tum with Shrimp Paste (ส้มตำใส่กะปิ)

Serves: 2

What you need:
  • 2 cups Green papaya, julienned
  • 2 cups Carrot, julienned
  • Iced water
  • 1 tsp Garlic
  • 2-5 Dried red chillies
  • 2-5 Fresh red chillies
  • 1 tsp Palm sugar
  • 1 tsp Thai shrimp paste (กะปิ)
  • 2 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 2 Tbsp Tamarind concentrate
  • 3 Green beans, cut into 1 inch pieces (optional)
  • 3 Cherry tomatoes, halved (optional)

Julienned papaya & carrots

Mortar & pestle

How to put this together:
  1. Put julienned green papaya & carrot in iced water until needed
  2. Using mortar & pestle, pound together garlic + dried red chillies + fresh red chillies
  3. Add palm sugar + shrimp paste. Mash & mix.
  4. If using, add green beans, roughly pound
  5. If using, add cherry tomatoes, squish them to release the juice
  6. Add fish sauce + lime juice + tamarind concentrate
  7. Taste & season
  8. Drain papaya & carrot well. Use salad spinner if you have, to get rid of as much water as possible.
  9. Add papaya + carrot. Gently pound & mix.
  10. Taste & season
  11. Serve with sticky rice, grilled chicken, grilled fish, fresh vegetables

Green papaya is super expensive 🙁

Thai Spicy Shrimp Paste Dipping Sauce (น้ำพริกกะปิ)

Serves: 2 as dipping sauce for vegetables/fish of your choice

What you need:
  • 2 Tbsp Thai shrimp paste (กะปิ)
  • 2 Tbsp Palm sugar
  • 1 Tbsp Garlic
  • 1 tsp Chillis (adjust to your heat preference)
  • 2 Tbsp Lime juice
  • 2 Tbsp Water
How to put this together:
  1. Using pestle & mortar, pound together garlic + chillis
  2. Add shrimp paste + palm sugar. Pound together until well mixed
  3. Add lime juice. Mix well.
  4. Taste & season. It should be quite concentrated at this point.
  5. Transfer to a bowl
  6. Add water to the mortar, and wash off any remaining dipping sauce from pestle & the sides of mortar
  7. Pour the water into dipping sauce. Mix well.
  8. Taste & season again
  9. Serve with fresh vegetables, steamed vegetables, fried mackerels, or omelettes. And of course, with steamed jasmine rice.

Seafood Tom Yum Soup (ต้มยำทะเล)

Serves: 4

What you need

  • 4 cups Seafood of your choice. You can use prawns, fish, squid, etc. Or a mixture of them.
  • 300 g Mushroom, cut into medium size pieces.
  • 750 ml Water (or chicken stock)
  • 5 Large dried chillies
  • 10 Small dried chillies
  • 1/4 cups Shallots, cut into medium chunks
  • 2 Tbsp Garlic, cut into medium chunks
  • 4 Tbsp oil
  • 2 Lemongrass, cut into 2 inch chunks
  • 8 slices Galangal
  • 10 Kaffir lime leaves
  • 5 Tbsp Tamarind concentrate
  • 5 Tbsp Fish sauce
  • 2 tsp Sugar
  • 2 Tbsp Coriander leaves, chopped

How to put this together

  1. On low-medium heat, heat 1 Tbsp oil in pan. Add large dried chillies, fry/oil-roast until fragrant. Transfer to a bowl, including the oil.
  2. In the same pan, heat another 1 Tbsp oil. Add small dried chillies, fry/oil-roast until fragrant. Transfer to the same bowl.
  3. Repeat the same with shallots
  4. Repeat the same with garlic
  5. Grind together the roasted mixture (oil included) until you get a chilli paste (I use magic bullet). Add more oil to help it along, if required.
  6. In a pot, add water + lemongrass + galangal. Bring to boil.
  7. Add mushroom. Bring to boil.
  8. Add chilli paste. Dissolve well.
  9. Add kaffir lime leaves + tamarind concentrate + fish sauce + sugar.
  10. Taste & season. The flavour should be quite concentrated at this point – it will dilute when we add seafood.
  11. Bring the soup to a heavy boil – add seafood pieces. IMPORTANT: make sure the soup is fully boiling before you add seafood. You want them to cook quickly. Also, do NOT stir immediately after you’ve added seafood – otherwise you’ll end up with a very fishy (not in a good seafood fishy way) soup. Leave them to cook.
  12. When the soup is boiling again, give it a gentle stir.
  13. Taste & season.
  14. Serve immediately, sprinkled with chopped coriander leaves, with steamed jasmine rice.