Tag Archives: thai

Tom Kha Mushroom (ต้มข่าเห็ด)

Serves: 2

What you need

  • 300 g Mushroom, cut into medium size pieces
  • 200 ml Coconut milk
  • 200 ml Water
  • 5 slices Galangal, bruised
  • 1 stalk Lemongrass, cut into 2 inch length, and bruised
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 3-5 Red chillis
  • 1 tsp Sugar
  • 2 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1 tsp Coriander leaves, chopped, for garnish

How to put this together

  1. In a pot, add coconut milk + water + galangal + lemongrass + kaffir lime leaves. Bring to boil.
  2. Add chillis + mushroom + sugar. Keep cooking until the mushroom is almost cooked.
  3. Add fish sauce + lime juice.
  4. Taste and season to your liking
  5. Serve immediately, sprinkled with coriander leaves

Thai Beef Green Curry (แกงเขียวหวานเนื้อ)

Restaurants tend to serve green curry quite sweet. Yes, the name in Thai (Gang keow wan) literally translates to sweet green curry – but the one my mum makes (the best in my opinion obviously) is not very green, and not very sweet. And I prefer it this way.

The key to Thai cooking is to keep tasting & seasoning, adding a little more sugar or fish sauce (or whatever) at a time to gradually adjust the flavour to your preference.

Serves: 2-3

What you need

  • 250 g Beef, sliced
  • 140 g Bamboo shoots, sliced
  • 70 g Thai green curry paste. See recipe here.
  • 200 ml Coconut milk
  • 2 Tbsp Vegetable oil
  • 1 tsp Sugar
  • 2 Tbsp Fish sauce
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 1 Red chilli, sliced

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil, add curry paste, fry until fragrant.
  2. Add beef, stir fry to evenly coat the pieces with curry paste.
  3. Add coconut milk + sugar + fish sauce. Bring to boil, then reduce the heat to simmer. Taste & season.
  4. Add bamboo shoots. Taste & season.
  5. Add kaffir lime leaves + red chilli. Simmer for 1 min.
  6. Serve immediately, with steamed jasmine rice or rice vermicelli

Thai Green Curry Paste (น้ำพริกแกงเขียวหวาน)

Makes: about 200 g

What you need

  • 30 g Green chillies, adjust according to the chillies you get and your heat preference
  • 10 g Garlic
  • 1 Shallot, diced
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 10 g Galangal, diced
  • 5 g Fresh turmeric, diced
  • 15 g Shrimp paste (กะปิ)
  • 10 g Kaffir lime skin (ผิวมะกรูด)
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 100 ml water

How to put this together

  1. Grind together all the ingredients until you get a paste (I use magic bullet)
  2. Divide the curry paste into 3 portions (about 70g each)
  3. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

Rice Soup with Prawns (ข้าวต้มกุ้ง)

Home comfort food – perfect for winter days!

Serves: 2

What you need

  • 2 cups Cooked jasmine rice (approx. 1 cup raw rice)
  • 1 cup Prawns, cut into small pieces
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Oil
  • 750 ml Water or chicken stock
  • 3 slices Galangal
  • 3 Tbsp Soy sauce
  • 1 Tbsp Oyster sauce
  • 1/2 tsp Cracked black pepper
  • 1 tsp Sugar
  • 1/2 tsp salt
  • 1 Tbsp Coriander leaves, chopped

Condiments

  • Chilli powder
  • Vinegar
  • Fish sauce
  • Sugar

How to put this together

  1. Bring water to boil, add galangal. Season with 2 Tbsp soy sauce + sugar + salt. Taste & season. Keep it on simmer.
  2. Heat oil in a pan, add garlic, fry until fragrant.
  3. Add prawns, fry for 30 seconds. Add 1 Tbsp soys sauce + oyster sauce + cracked pepper. Taste & season. Take off heat.
  4. Put 1 cup of rice in each bowl. Pour the soup over. Top with prawns.
  5. Sprinkle with coriander leaves.
  6. Serve immediately, with condiments on the side.

Pad Prik Khing Crispy Pork Belly (ผัดพริกขิงหมูกรอบ)

“Pad Prik Khing Moo Krob” literally translates as Crispy Pork Belly (Moo Krob) stir-fried with chilli and ginger. As you can see the recipe simply uses a normal Thai Red Curry paste, which does NOT contain any ginger. Some say this dish originally had ginger added into the curry paste, hence the name. Some say it’s a play on word, where by it’s shortened from “Tueng Prik Tueng Khing” which means something that’s extremely heated, for example, a heated discussion, or in this case an extremely spicy dish.

Whatever the origin, this is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)

If you want to try making your own homemade Thai Red Curry paste, see recipe here.

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

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Pad Prik Khing Crispy Pork Belly

This is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)
If you want to try making your own homemade Thai Red Curry paste, see recipe here.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1.5 cups Crispy Pork Belly cut into bite size pieces
  • 1.5 cups Sugar snaps or Green Beans cut into 1.5 inch pieces
  • 75 g Homemade Thai red curry paste or adjust amount according to packet instruction
  • 15 Kaffir lime leaves sliced into really fine strips
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Fish Sauce

Instructions

  • Note: Only use 50g (or according to packet instruction) if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.
  • Heat 1 Tbsp oil, add green beans. Fry for 1 min. Transfer to a plate.
  • Heat 1 Tbsp oil, add crispy pork belly. Fry until they’re hot & crispy. Note: you can skip this step if your pork belly is “fresh” and is already hot & crispy.
  • Heat 1 Tbsp oil, add curry paste, fry until fragrant. Add crispy pork belly, stir fry to evenly coat the pieces with curry paste.
  • Add sugar + fish sauce. Mix well. Taste & season. Add a splash of water if the paste is sticking to the pan too much.
  • Add green beans. Mix well.
  • Scatter with kaffir lime leaf strips
  • Serve immediately, with steamed jasmine rice

Thai Red Curry Paste (น้ำพริกแกงเผ็ด)

You can’t beat a homemade curry paste. Store-bought curry paste tends to be very salty, which means you end up with a very salty curry and you can’t season the dish with fish sauce (which is quite an important aroma in Thai food) – not to mention they probably contain lots of preservatives.

Makes: about 375 g

This should be enough for 8 servings of curry.

I normally divide this into 4 portions. Each curry paste portion = curry for 2 people.

What you need

  • 15-20 g Small dried red chillies, cut and soaked in hot water to soften
  • 30 g Large dried red chillies, cut and soaked in hot water to soften
  • 200 ml hot water
  • 5 cloves Garlic
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 1 Shallot, diced
  • 30 g Shrimp paste (กะปิ)
  • 7 g Kaffir lime skin (ผิวมะกรูด)

How to put this together

  1. Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
  2. Grind together all the ingredients until you get a paste (I use magic bullet)
  3. Divide the curry paste into 4 portions (about 90g each)
  4. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

Isarn Style Mushroom Soup with Pumpkin (ต้มเห็ดและฟักทอง ใส่ปลาร้า)

Super easy and super yummy

Serves: 2

What you need

  • 7-12 Dried chillis, cut into halves
  • 1 stalk Lemongrass, bruised
  • 2 cups Water
  • 200 g Mixed mushroom
  • 1/2 cups Pumpkin or butternut squash, cut into 1 inch cubes
  • 1 Tbsp Fermented fish seasoning powder (ปลาร้าผงปรุงรส)
  • 2 Tbsp Fish sauce

How to put this together

  1. Bring water + dried chillies + lemongrass to boil
  2. Add mushroom + pumpkin
  3. Season with fermented fish seasoning powder + fish sauce
  4. Serve with steamed rice

Rad nah noodles with thick gravy (ราดหน้า)

This is typically made with flat rice noodles (ho fun) – but I don’t have these in my fridge (as they normally come fresh), so I tend to make it with whatever rice noodles I have in the pantry.

Serves: 2

What you need

  • 100 g Dried rice noodles, soaked in water for 1 hour
  • 3 cups Chinese broccoli, sliced into 1.5 inch chunks
  • 1/4 cups meat (sliced pork, prawns, chicken pieces, or a mixture)
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Kecap manis
  • 2 Tbsp Salted soy bean (เต้าเจี้ยว)
  • 1 Tbsp Soy sauce
  • 1 Tbsp Seasoning sauce (Golden Mountain brand)
  • 2 tsp Sugar
  • 2 Tbsp Cornflour
  • White pepper powder
  • Oil

Condiments

  • Chilli powder
  • Vinegar
  • Fish sauce
  • Sugar

How to put this together

  1. Heat 1 Tbsp oil, add drained noodles, stir to coat with oil. Add kecap manis and mix well. Fry for a few minutes until noodles are cooked – some bits will be crispy and that’s perfectly fine. Transfer to two plates.
  2. Heat 1 Tbsp oil, add Chinese broccoli. Fry for 1 min. Transfer to a plate.
  3. Heat1 Tbsp oil, add garlic, fry until fragrant. Add meat, stir fry until the meat is almost cooked.
  4. Add 2 cups water + salted soy bean + soy sauce + seasoning sauce + sugar.
  5. Bring to boil. Taste & season.
  6. Mix cornflour with 1/4 c water, stir well to mix.
  7. Add chinese broccoli to the boiling soup.
  8. When it’s boiling again, slowly trickle in the cornflour water. Make sure you’re continuously stirring the soup so it’s equally dispersed, and you don’t end up with lumps in the gravy.
  9. Keep it boiling & stirring for about 1 min. Turn off heat.
  10. Pour sauce over noodles. Sprinkle some white pepper powder over the top. Serve immediately.
  11. Each plate can be seasoned further with the side condiments. I typically add vinegar and chilli powder in mine.

Kiln, Soho

Kiln in Soho does not serve your usual Thai restaurant dishes like pad thai noodles and green curry. Instead, they serve regional Thai food, using whatever fresh local produce they can get.

The portions are on the small side, each costing between £7 and £9 each. It’s one of those places where it’s best you go in a group, and order the whole menu so you can try everything!

Apparently the menu changes regularly.

  • Langoustines with kaffir lime and mint : great flavour, but a bit too fiddly to eat
  • Lamb & cumin skewers : juicy & cumin-y pieces of lamb, grilled to perfection

  • Smoked sausage with tumeric : again, full of flavour, and grilled to perfection
  • Slow grilled chicken & soy : it’s now clear these guys know how to grill their stuff!

  • Clay pot baked glass noodles with pork belly & brown crab meat : I had high expectations with this dish, but turned out to be a bit of a let down. I couldn’t actually spot any pork belly or crab meat in here.
  • Mackerel dry red curry : great flavour, with lots of garlic chives. Yum!

  • Southern style dry pork curry : one of my favourite dishes of the meal!
  • Pork shoulder curry : this was my top favourite dish for the night (although I don’t think anyone else thought it was super amazing, lol)

  • Burmese style brisket curry : again, flavoursome, with a hint of sweetness
  • Griled mangalitsa pork : yum, yes, yum!

Sadly they did not yet start their dessert menu, but the waitress informed us it’s on the way. I have no doubt their dessert items will also be pretty damn amazing.

Menu, location, etc: http://www.kilnsoho.com/

Pad Thai (ผัดไทย)

A good pad thai for me should have so much chives in that it gives you the ultimate chives breath. In Thailand, pad thai is typically served with fresh chives on the side as well as stir-fried with the noodles – yum!

Serves: 2

What you need

  • 100 g Dried rice noodles
  • 8-10 Prawns, peeled & de-veined
  • 2 Eggs
  • 4 Tbsp Sweet preserved radish, minced (ไชโป๊)
  • 4 Tbsp Peanuts, roasted & crushed
  • 2 cups Beansprouts
  • 1 1/2 cups Chives, cut to 1.5 inch length
  • Oil

For Pad Thai sauce

  • 3 Tbsp Tamarind concentrate
  • 3 Tbsp Palm sugar
  • 1 Tbsp Vinegar
  • 1/2 tsp Salt
  • 1-2 tsp Chilli powder

How to put this together

  1. In a small pot on medium flame, add tamarind concentrate + palm sugar + vinegar + salt. Stir until the sugar melts. Add chilli powder. This can be made in advance, and kept in the fridge.
  2. Soak dried rice noodles in water for 15-30 mins
  3. Heat 1 Tbsp oil in a pan. Add prawns. Fry briefly, and transfer to a plate. Do NOT overcook the prawns!
  4. Add 1 Tbsp oil to the same pan. 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.
  5. Add 1 Tbsp oil to the same pan. Add radish. Fry until fragrant.
  6. Add drained noodles + a few splashes of water. Stir gently until the noodles are soft, but still firm.
  7. Add pad thai sauce. Mix well.
  8. Add prawns + eggs. Mix well.
  9. Add beansprouts + chives. Mix well.
  10. Add 2 Tbsp crushed peanuts. Mix well.
  11. Serve immediately, with 1 Tbsp of crushed peanuts on each plate, and some chili powder.

Thai Style Morning Glory / Ong Choy / Kang Kung (ผัดผักบุ้ง)

Serves: 2 as a side dish, or 1 as a main

What you need

  • 150 g morning glory, washed and cut into 1 inch chunks
  • 4 cloves garlic
  • 2-4 fresh red chillis
  • 2 Tbsp oil
  • 1 tsp salted soy bean (เต้าเจี้ยว)
  • 1 Tbsp oyster sauce
  • a pinch sugar

How to put this together

  1. Roughly pound together garlic + red chillis. Keep them chunky.
  2. Heat oil in pan on high heat.
  3. Add garlic + chilli. Fry until fragrant.
  4. Add morning glory + salted soy bean + oyster sauce + sugar
  5. Stir-fry very quickly, about 30 secs
  6. Taste & season
  7. Serve immediately

Thai Fish Curry Sauce with Rice Vermicelli (ขนมจีนน้ำยา)

Serves: 4

What you need

  • 200 g dry rice vermicelli
  • 200 g skinless & boneless fish fillets (I use any cheap white-colour fish, e.g. frozen basa)
  • 200 g fish balls
  • 1 stalk lemongrass, bruised
  • 6 slices galangal
  • 6 fingerroots, split lengthwise (กระชาย)
  • 15-20 dried red chillies, cut and soaked in hot water to soften
  • 1 tsp shrimp paste (กะปิ)
  • 1/3 c shallots, chopped
  • 6 cloves garlic
  • 1 Tbsp fresh turmeric
  • 400 ml coconut milk
  • 1 Tbsp palm sugar
  • 3 Tbsp fish sauce
  • Fresh vegetables e.g. thinly-sliced cabbage, julienned carrots, beansprouts, green beans, pickled mustard green

How to put this together

  1. Bring 2 cups of water to boil, add lemongrass + galangal + fingerroots + fish fillets
  2. When the fish is cooked, take off heat.
  3. Take out fish fillets with slotted spoon and leave to cool a bit. Using pestle & mortar, pound the cooked fish fillets – it should be fluffy-ish
  4. Take out the poached herbs. Keep the poaching water in the pot.
  5. Grind together (I use magic bullet) lemon grass + galangal + fingerroots + red chillies + shrimp paste + shallots + garlic + turmeric. Add some water to help it along.
  6. Add curry paste + coconut milk into poaching water. Bring to boil.
  7. Add fluffy fish +  fish balls + palm sugar + fish sauce
  8. Simmer for 15 mins
  9. Taste & season further if required
  10. Cook the dry rice vermicelli as per instructions on packet
  11. Serve vermicelli with vegetables and curry sauce
  12. Mix them all together and enjoy!

“Sai Ua” Northern Thai Spicy Sausage – ไส้อั่ว

Makes: 6 x 1 foot long sausage

What you need

  • 750 g fatty pork mince (at least 20% fat)
  • 3 lemongrass
  • 20 dried red chillies (add more if you prefer it spicier), cut and soaked in water to soften
  • 5 large dried red chillies (for colour), cut and soaked in water to soften
  • 1 Tbsp galangal, chopped
  • 1 Tbsp turmeric, chopped
  • 2/3 c shallots, chopped
  • 1/4 c garlic, chopped
  • 2 Tbsp shrimp paste (กะปิ)
  • 2/3 c coriander leaves, chopped
  • 2/3 c spring onions, chopped
  • 20 kaffir lime leaves, thinly sliced
  • 2 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • Sausage casing (I use collagen casings, but feel free to use intestine)

How to put this together

  1. In a magic bullet (or pestle & mortar) blend together lemongrass + red chillies + large chillies + galangal + turmeric + shallots + garlic + shrimp paste. Add some water to help it along (if required)
  2. Mix together the paste + pork mince + soy sauce + fish sauce
  3. Take a small sample, cook it up in the microwave. Taste & adjust seasoning
  4. Add in coriander leaves + spring onions + kaffir lime leaves. Mix well.
  5. Fill the mixture in sausage casing. Do NOT overload the casings with filling – keep them a bit loose.
  6. Preheat oven to 190 C (on grill).
  7. Place sausages on a wire rack (make sure you put a dripping tray below to catch the juices). Using a skewer, poke small holes all over sausages to stop it from bursting when cooking.
  8. Grill for 30 mins, turning them half way through.
  9. Finish them on a pan to get nice sear marks
  10. Slice them up, and serve with sticky rice and fresh vegetables (cucumber, cabbage, lettuce, carrots)

Thai Tea Ice Cream (no egg) – ไอศครีมชาไทย

For some reasons, when we make ice cream with mixture containing egg – it comes out smelling really eggy.

So now, as much as possible, we try to make ice cream without adding any eggs.

This is one of our favourites!

Serves: 3-4

What you need

  • Ice cream machine
  • 1 cup full-fat milk
  • 1 cup double cream
  • 4 Tbsp Thai tea mix (Number one brand, with thumb up logo on the bag)
  • 75 g caster sugar
  • a pinch of salt

How to put this together

  1. Make sure your ice cream bowl has enough time in the freezer (according to manufacturer’s instruction) – we keep ours in the freezer always.
  2. Over medium heat, mix together all the ingredients in a pot
  3. When the mixture starts to foam, just before it boils, take off the heat. IMPORTANT: do NOT let it boil!
  4. Leave to cool (or put the pot over ice bath)
  5. Once cool down enough, put in the fridge for 3-4 hours
  6. Churn in ice cream maker until it reaches the desired consistency (ours take 15-20 mins)
  7. Serve immediately, or transfer to a container and put back in the freezer

How to Cook Sticky Rice in Microwave (วิธีหุงข้าวเหนียวในไมโครเวฟ)

Sticky rice is typically eaten with Thai North Eastern dishes (e.g. Som Tum, Larb, etc). However, they’re normally a pain to make – they need to be soaked overnight, and cooked in a special bamboo container over a pot of water.

This is a very easy method – no overnight soaking, no special vessels required. It probably only works in small portions, but it works a treat!

Serves: 2

What you need:

  • 1 cup sticky rice
  • 1 cup kettle-boiled hot water

How to put this together:

  1. Wash & drain sticky rice
  2. In a microwave-safe container, soak sticky rice with hot water. Leave it soaking in hot water for 15 mins. Stirring with a fork once half way through, and once again at the end of soak time.
  3. Cover the container with cling film, and pierce a few holes
  4. Microwave on high (800 W) for 3 mins
  5. Very carefully peel off the cling film (steam burn is the least fun you can have in the kitchen). Stir with a fork.
  6. Put cling film back on. Microwave on high (800 W) for another 3 mins
  7. Stir with a fork again
  8. Put cling film back on. Microwave on medium (400 W) for 1 min
  9. Stir with a fork. Leave the rice to air un-covered for 3 mins before covering with a lid