Thai Food Recipes

Find great Thai Recipes @ 123easyaspie.com.

Q: thai recipes?
hi,
i would like to know some thai recipes like eggplat kraprow thai basil curry..preferably curry recipes and preferably vegetarian dishes.thanks.

A: Thai Vegetarian Green Curry

gredients

1 cup firm tofu, cut into 1/2 in squares
1-2 tablespoons green curry paste
1 1/2 cups coconut milk
1 green bell pepper, cut into thin strips
1/4 cup green peas, fresh or frozen
1/2 cup bamboo shoots
1 medium carrot, cut diagonally
3-4 small green squash, sliced
2 tablespoons dark sweet soy sauce
1 cup fresh bean sprouts

Method

Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins.

Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots. Cook for 5 to 10 mins. Serve with jasmine rice. Garnish with chopped shallots.

These are at the site below

Thai vegetarian coconut soup with galanga and squash
Betel Leaf Salad with Shredded Carrot
Thai stir fried vegetables, “Pad phak ruam mit”
Thai Vegetarian Curry, “Kaeng Phak”
Vegetarian Thai stir-fried squash and mushrooms, “Phak thong phat het”
Thai vegetarian noodles
Thai vegetarian soup
Thai vegetarian peanut noodles
Son in law eggs, “Khai look koei”
Thai vegetarian green curry
Bananas in Sticky Rice, “Khao Tom Mad”
Stir-fried Misua Noodles, “Misua Mangsawirat”
Thai stir-fried pumpkin, Pad Phuk Tong
Northeastern Thai Style Oyster Mushroom Curry
Vegetables with tofu dip, “Pak namjim tofu”

Q: Thai Recipes?
I want a recipe not to hot, with chicken being the meat. BY not hot i mean a spice which a 9 yr old could handle

A: Thai Coconut Chicken

1 tablespoon curry powder
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1/2 tablespoon peanut oil
2 cups sliced asparagus, cut into 1-inch pieces on the diagonal
1 cup fresh snow peas
1 large carrot, shredded
4 green onions, sliced
1 (14-ounce) can light coconut milk
Hot cooked rice for accompaniment

In a medium size bowl, combine chicken and curry powder; toss to coat.
Heat oil in wok or large skillet over high heat. Stir-fry chicken until golden brown. Add asparagus, snow peas, carrots and green onions and cook for 3 minutes. Add the coconut milk and bring to a boil.
Serve over hot, cooked rice.

Makes 4 servings.

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Thai Bbq Chicken
Yield: 4 Servings

2 lb Chicken breasts and thighs,
-on the
=== MARINADE ===
2 Fresh lemon grass stalks
2 tb Chopped fresh ginger
2 tb Chopped cilantro
1 1/2 c Light soy sauce
1 tb Sugar
1 ts Freshly-ground black pepper
2 tb Red curry paste
=== SWEET AND SPICY SAUCE
-===
1 tb Finely-chopped chiles
1/2 c White vinegar
1 ts Salt
2 tb Sugar
1 ts Finely-chopped very fresh
-garlic

Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl.Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.

Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.
Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat,starting chicken skin-side down first. Then move chicken to a medium-hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with the Sweet and Spicy Sauce.
This recipe yields 4 to 6 servings.

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Thai Fried Rice

4 c cooked Rice
1/2 lb chicken, boned and diced
1 T Oil
1 large sweet Onion
2 Eggs
2 T soy sauce
2 T sweet soy sauce
Green Onions
Cucumbers
Lime Wedged
1 medium Tomato
1 clove Garlic
1 T fish sauce

Method: Dice chicken and marinate slightly while preparing rest of ingredients. Slice onion (not in rings but the opposite way into bigger chunks.) Dice tomato, chop garlic. Heat skillet or wok using oil. Add chicken, onion, chopped garlic and tomato. Stir in rice. Pour in soy sauces and fish sauce. Stir eggs slightly in bowl, then add to chicken mixture. Stir to cook eggs.
To Serve: Serve with slices of green onion, cucumber and lime wedges.
Comment: YOU CAN SUBSTITUTE SALT FOR FISH SAUCE AND MOLASSES FOR SOY SAUCE BUT IT’S MUCH BETTER WITH THE ORIGINAL. THESE TWO ITEMS CAN BE FOUND IN AN ORIENTAL STORE.

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Thai Tapioca Pudding

* 1/2 cup tapioca pearls (Look for “Sagou” or “Manioc” at your local Asian Food Store – it will most likely be imported from Thailand)
* 2 ripe mangos (mangos are ripe when fragrant, and you can easily indent them with your thumb) OR, if you cannot find fresh mangos, use 1 can of mango pieces
* 2 1/2 cups water
* 3 Tbsp. brown sugar
* 1/4 tsp. salt
* 1 can good-quality coconut milk
* fresh tropical fruit of your choice cut up into bite-size pieces (e.g. mango, papaya, banana, kiwi, starfruit, etc…).

Measure out 1/2 cup tapioca pearls and place in a cooking pot.

Measure 1/2 cup tapioca pearls. Place in a cooking pot.
Cook the Tapioca.
Cook tapioca until the pearls turn translucent.
Cut the mango for the mango nectar.
Make a slice on the other side of the stone.
Cut the mango into small cubes.
Add water and sugar to the mango in the blender.
Cut More Tropical Fruit for the Pudding.
To serve, scoop cooled tapioca into serving bowls and decorate with fruit.
Serve with a small pitcher of coconut milk and more of the mango nectar.

Q: Any good substitutions for fish sauce in Pad Thai recipes?
I am deathly allergic to fish and cannot have any trace of fish in my food. I love Pad Thai(got it made specially for me at a restaurant once)but I can’t find a recipe that doesn’t call for fish sauce. Suggestions?

A: Light soy sauce! That’s the Buddhist substitution. I’ve sourced a good vegetarian recipe which matches my memory of light soy. You can FIX their recipe by adding whatever your omnivorous heart desires.

Just out of curiosity, have you ever use Worcestershire sauce? It’s the English version of Asian fish sauces. I have a funny feeling that the fermentation process, might make it and other fish sauces safe for you! But for goodness sake don’t try either based on my comment. Stick with light soya.

Q: Where are some good thai food recipes?
I am looking to start cooking more thai food, but all of the recipes I have found online are ok, but not really good.
I was wondering if anyone knew of a place or book to get good thai food recipes from. I would almost prefer a good thai recipe book if anyone knew of one. Thanks

A: This is a good starter

http://www.thaikitchen.com/recipes.html

Q: What are some good Thai recipes?
What are some good recipes for Thai food? I’ve never tried it before but I would like to and I don’t have any Thai restaurants near me. Can anyone recommend something?

A: Easy & Delicious Thai Red Curry Chicken

This easy Thai Red Curry is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer. It’s a healthy and hearty curry dish that will awaken your senses and boost your mood. Note that in Thailand this curry would be simmered in a wok over a stovetop, but in this case I have adapted it to suit Western cooking methods so that it can be baked in an oven (easier for most North Americans). This means it can be put together and in the oven in under 20 minutes! ENJOY!
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minutes

Ingredients:
1/2 medium chicken, cut into parts (remove as much of the skin as possible)
2-3 kaffir lime leaves (purchased frozen at Asian stores), OR substitute 1 Tbsp. lime juice
1 cinnamon stick (OR substitute 1/2 tsp. cinnamon)
fresh basil and coriander/cilantro for garnish

RED CURRY SAUCE:
1 can coconut milk
2 shallots OR 1/2 cup purple onion, sliced
1 thumb-size piece galangal (or ginger)
3 cloves garlic
1 Tbsp. tomato ketchup, OR tomato paste + 1/2 tsp. sugar
3 Tbsp. fish sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 heaping tsp. brown sugar
2 tsp. shrimp paste (available by the jar at Asian stores)
1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. cayenne pepper, OR 1/2 to 1 tsp. crushed dried chili
VEGETABLES:
1 red bell pepper, chopped
2-3 tomatoes, sliced into wedges
optional: 1-2 cups chopped eggplant (leave skin on), OR 4-5 Thai eggplants

Preparation:
Preheat oven to 350 degrees.
Place chicken pieces in a fairly large casserole dish.
Place all curry sauce ingredients in a food processor or blender. Process well.
Pour the curry sauce over the chicken. Stir well, so that each of the chicken pieces is covered with sauce.
Add the kaffir lime leaves and cinnamon, mixing these into the sauce.
Cover and bake 45 minutes at 350 degrees.
Remove dish from the oven. Add the vegetables and stir them into the sauce. Return the curry to the oven for 15-20 minutes, or until chicken is well cooked.
Do a taste test. If the sauce isn’t salty enough, add more fish sauce (1 Tbsp. at a time). If it’s too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough: add a few fresh-cut chilies or dried chili flakes/cayenne pepper.
Dish the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander/cilantrol, and serve with plenty of Thai jasmine-scented rice. ENJOY!

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Try this site for lots of Thai recipes:

http://templeofthai.com/recipes/

Q: Where can I find good thai cooking recipes?
I’m looking for a good recipe for pad thai curry. Anyone have one?

A: The best place that I have ever found for Thai food is: templeofthai.com. This is a very good site for many Thai recipies. All of them are authentic. I think you will be pleased if you try this site. Enjoy!!

Q: Any sites for good Thai recipes?
Specifically looking for fresh/cold rolls and green curry

A: umm google?ask jeeves?idk

Q: what type of beef is used in thai recipes like pad thai or pad see ew?
can you buy the meat used in thai restaurants at any grocery store or is it best to get it at an international market type place?

A: It’s most likely skirt steak or flank steak. Flank Steak is the perfect size for many menu items and is an easy cut too inventory. Limited fabrication or trimming time is required, which translates into reduced labor cost for operators. You can buy this cut very easily in any grocery store.

Q: What are some great recipes for Thai food?
I really like Thai food, especially Spicy Peanut pad Thai, and sweet chili noodle mixture stuff. You can tell by my limited knowledge that I just go out and eat the stuff. Can anyone tell me some good recipes???

A: The food network’s website has plenty of recipies for Thai food. One of my favorities is Alton Brown’s pad thai. Just type in thai food or pad thai into the website’s search engine.

There used to be a great show on some cable channel called Thai Food Tonight, which is now off the air, but the website is still up where you can browse recipies and learn about ingredients.

Be warned, though, because a lot of the exotic ingredients used in Thai food are hard to find in the regular grocery store. I you live in a city, asian specialty food stores will have people working there to recommend ingredients. If you don’t have access to a store like that, a lot of times natural food stores have a good selection of asian products.

Depending on how serious you are, you could order hard to find ingredients from online grocers. And I’ve also found that most of the Thai cookbooks in bookstores are really good. There’s a lot of seafood in Thai cooking, but you could always substitute chicken in any recipe.

Q: Any thai recipes that I can make at home?

A: theres alot of Thai recipes at this site http://www.easy-thaifood.com/

Q: recipes for thai basil
hello. i have a bunch of thai basil in my herb garden. any suggestions or recipes for it? thanks in advance!
forgot to add this. would it be good in curries?

A: I use it just like regular basil. It has a unique flavor, but that’s a good thing!

Q: Any suggestions on recipes using sweet thai noodle sauce (Maesri brand)?
I love thai food and so when I went shopping at the oriental store, I picked up some cans of some thai sauces. One of the cans I bought is the Maesri brand of sweet thai noodle sauce. I’m just wondering if someone here has used the brand before and has suggestions on some good thai recipes using it. Thanks.

A: Bring a large pot of water to a near-boil. Remove from heat and add 16 oz. (454 g.) dried Thai rice noodles , pressing them down into the warm water.
# Allow noodles to soak while you start preparing the other ingredients. As soon as they are soft enough to eat, but still firm and chewy (firmer than al dente), drain them. Rinse with cold water.

With rice noodles, it’s better to under-soak than to over-soak them.

Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. of sweet thai noodle sauce , plus 12-16 shrimp. Stir-fry 1-2 minutes, adding 4 Tbsp. chicken stock,when your wok/frying pan becomes dry. Shrimp should be nicely cooked, pink and plump.

Add the noodles and the remaining sauce. Continue turning the noodles until sauce is well distributed.

U might need 2 cans.

Q: what are some delicious and easy pad thai recipes?
i’m 16 and what to try cooking something new besides the basics like pasta and tacos. i’m a pretty experienced chef in the kitchen but not a master chef. lol

A: 1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Garnish with crushed peanuts, chopped green onions and wedge of lemon.

Q: Can thai basil be used in italian recipes?
Can thai basil be used in italian recipes?

More generally, can thai basil be used when recipes call for basil?
What type of basil are recipes asking for when the ingredients call for “basil”?

A: Thai basil compared to regular, generic basil sold at regular grocery stores has a very different taste! Sweet basil (like found in your regular grocery store) is usually used in traditional Italian recipes like Spaghetti, or pesto. Thai basil is used in Eastern style cooking alot more, so unless you’re cooking Thai or Vietnamese food, don’t use the Thai basil!

Hope this helps.

Q: Anyone have any good recipes for Thai Chicken Curry with artichokes in it?
My local Thai restaurant makes a wonderful red curry chicken with artichokes that is fragrant and delicious and unbelivable. How can I make something similar at home?

A: Ingredients
2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
3 baby artichokes, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Preparation
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and artichoke; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

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