Real Thai Food Recipies??

Question

Does anyone know of a site where I can find real authentic style Thai recipies?? I have tried searching, But am just finding sites that have very westernised variations of the cooking (e.g. lots of fried, fats, oils, sugars etc) and authentic thai is very healthy and lean.. I'm sick of the western culture always adding extra fat and sugar in everything, No wonder obesity is a prob... (sorry for the rant !) But anyone that knows of a good link that is in english (I came across a few site that looked good but they were in thai) or if you would like to share your own thai recipies It would be greatly appreciated.. :) Thanks!

Answer 1

Beleive me your struggle is not unique.

I had to actually give up looking for authentic Thai recipes online. I went to my local book store and found a wealth of easy to use Thai cookbooks that are authentic in ingrediants. Spend the $15 and get something you can use over and over. Trust me it's worth it.

Answer 2

STIR FRIED CHICKEN AND BASIL

Thai basil should not be confused with its Italian counterpart. It is much more spicy. This dish is not only quick and easy but has the very authentic Thai basil taste.



Ingredients *
6 garlic cloves
6 green chillies
1 tbsp vegetable oil
4 chicken breasts finely sliced
1 tbsp Thai Taste oyster sauce
1 tsp Thai Taste stir-fry soy sauce
1 tsp Thai Taste fish sauce, nam pla
2 tsp Thai Taste Thai basil


Method
1 Put the chillies and garlic in a blender and blend for a few seconds
2 Heat the oil in a wok or saucepan until very hot, add the garlic and chilli paste and fry until the paste is cooked through but not burnt.
3 Add the chicken and fry for a minute.
4 Add the remaining ingredients.
5 Cook until chicken is thoroughly cooked and serve immediately
.

Answer 3

Here's an authentic Recipe for Pad Thai

Sauce: 1 oz.preserved tamarink
3 tblsp hot water
1 1/2 tsp salt
1/2 cup palm sugar
6 tblsp white vinegar
1/4-1/3 cup water

soak the tamarind in hot water 30 min. wor with your hands to loosen the pulp. Press through strainer.squeeze out all the liquid from the pulp and discard twigs and seeds. reserve 1 1/2 tblsps, and set rest aside.

Place everything except the reserved tamarind in a small saucepan. Bring to a boil, lower heat to med. hi. Stir constantly 10 min. Allow to cool.

Should be consistancy of thick pure maple syrup. If too thick, add 2 Tblsp water, boil 2 min. Makes about 3/4 cup.

Pad Thai

4 oz dried rice sticks (Jantaboon)
oil for deep frying
4 oz tofu cut into cubes
1/4 cup raw peanuts
1 dried cayenne or other hot red pepper
1 1/2 tsp oil
4 tsp dried shrimp
1 tsp finely chopped brine cured radish
one large minced garlic clove
1 tlblsp fish sauce
2 1/2 tblsp sauce from above recipe
2 green onions,cut in 2" lengths
about 5 oz bean sprouts
1/2 fresh lime

Soak the rice sticks in cold water 30 minutes. drain and set aside.
Heat oil in wok or deep fryer. Fry tofu until golden. Drain. set aside.
Dry roast the peanuts in wok or frying pan on medium low heat for 10 minutes. Chop or pound in mortar until broken in small pieces.
Roast the red pepper the same way until it becomes deep red. pound into flakes in mortar.
Heat wok over hi heat, and add oil. When hot, add dried shrimp. Stir fry several seconds, then add tofu , radish, pepper flakes, and garlic. stir fry until garlic is light brown.
add rice sticks,, fish sauce, and pad Thai sauce. Stir fry until completely coated with sauce. add green onions and sprouts. Stir until heated. Add 2 tblsp of the peanuts, stir again, turn off heat.
Put on serving platter. Sprinkle with rest of the peanuts, garnish with more beansprouts and lime slices. Serves 4

Answer 4

She doesn't ought to fix you nutrients upward push up and make her some dinner she is operating puzzling and u might want to understand her for doing that. no one suggested a lady has to cook dinner for her guy. And cant you visit the save? i comprehend you in all likelihood artwork yet make undemanding thanks to help one yet another.

Answer 5

Try these url's

http://www.thai-food-recipes.com/ebook01.html
http://food.aol.com/food/recipefinder.dyn?action=browseResults&CUISINES=Thai

-----------------or some of these recipes---------------

Tom Yum Talay

SPICY SEAFOOD SOUP

This is probably the best known of all Thai dishes in the western world. I suspect that it's reputation stems from it's ability to make any unsuspecting newcomer's hair stand on end. The version I present here is no different. If you prefer your hair to remain neatly groomed, reduce the quantity of Chilies, especially the small ones (Prik Kee Noo).

You can put just about any seafood you like into Tom Yum Talay. Common items include Prawns, Squid, Fish, Shell-Fish (especially mussels) and crab.

I usually use just the prawns and the squid. I always buy the biggest prawns I can find, so long as the price is not outrageous. Luckily in Thailand prawns tend to be larger and cheaper, than those I've seen in most western supermarkets. If I manage to find very large prawns I buy enough to make sure each diner gets two each. If the prawns are smaller I make sure each person gets more.

To prepare the prawns, use a very sharp knife to make a deep slit along the length of the middle of back, running from just below the head to the tail. Remove the digestive tract, which looks like a large dark vein and wash clean under a running tap.

If you are using fish, remove all un-edible pieces, especially the bones. Shell-fish should be clean and free of grit. When included soft shell crabs are normally used. If these are not available, then thoroughly crack the shells of the legs and pincers before cooking. Only the white meat parts of the crab are used.

I only use the squid which is white, with maybe some purple flecks on the tentacles. I do not like the yellow or brown colored squid, which some people have told me may be cuttle-fish. I chop the body of the squid into white squares about one inch by one inch and score them diagonally, in both directions, with a small sharp knife, creating a kind of diamond pattern on their surface.


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Ingredients to serve 4 people

1 chicken carcass, half a kilo of squid, half a kilo of prawns, 100gm straw mushrooms, 2 medium sized tomatoes, 5 shallots, 1 spring onion, 3 coriander roots, 2 stalks of lemon grass, 10 bai makrud, 1 root of kha (about 150gm), 100gm prik kee noo, 25ml nam prik pau, 50ml nam pla, 75ml fresh lime juice, 2 large red chilis, 25ml Carnation evaporated milk, 4ml sugar, a handful of coriander leaves (optional).


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The first task is to start the stock. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.

While this stock is boiling, clean, peel and chop the other ingredients. Discard the outer layer of the shallots and the sheaf of the lemon grass.

The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.

Remove the stalks and seeds from the red chilis and cut them lengthways into strips.



Discard the chicken carcass and any bits of bone or gristle which may have become detached.

Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.

Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.

Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.

The soup can be served in an ordinary soup bowl, but it is more fun to use a mor, which has a paraffin wax candle to keep the soup warm, while the diners help themselves.

Finally you can optionally garnish it with coriander leaves.
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Gaeng Pet Phed Yang

SPICY ROAST DUCK CURRY

Curried duck is not always as tasty as it sounds. It is important to use spices that enhance rather than mask the flavor of the duck. I think you will find that this delicious recipe does exactly that.

I hope that you won't be disappointed that I'm not going to explain how to roast a duck. If you live near a large city you should be able to buy an already roasted duck in the China town district. Of course those of you in remote areas, may have to resort to roasting your own.

I have to confess that at home in Petchabun, we considered duck to be a luxury we could seldom afford. So when we did have it, we made sure we enjoyed it.


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Ingredients to serve 4 people

Half of a roasted duck, deboned and chopped into bite sized pieces, 12 chunks of fresh sweet ripe pineapple, 8 small plum tomatoes, 1½ liters of Coconut milk, 30 small makur, 10 bai horapa, 100gm krachai, 2 large red chilies, 50gm prik kee noo, 50 grams dry red chili, 15gm red curry paste, 3 garlic cloves, 10 white pepper corns, a couple of pinches of zest from a kaffir lime, 2ml kapi, 50ml nam pla, 4gm sugar, a pinch of salt, 2 chicken stock cubes.


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Take half the coconut milk and boil off of the water content. When it starts to thicken it must be stirred constantly to stop it from browning and burning.

While the coconut milk is reducing, pound the prik kee noo, the dry chili, the kaffir zest, the white peppers, the kapi, the garlic and the red curry paste in a pestle and mortar.

When the coconut milk has reached the consistency of cream add the paste mixture and stir in, continue stirring and cooking for another two minutes.

Add the duck pieces, the remainder of the coconut milk, the stock cubes, the krachai, the tomatoes, the pineapple, the makur, the red chili strips, the nam pla, the sugar and the salt. Boil gently for 15 minutes.

Because different brands of fish sauce and salt vary in potency, I recommend you add only half the quantities I've stated initially, and then taste the result before adding more.

Remove from the heat and stir in the Basil leaves.

Some people find these small sized makur (they look like large peas) to be rather bitter. Personally I like to eat them, but feel free to discard them if you don't like them. They should still be used during cooking, as they provide part of the overall flavor.

Answer 6

http://importfood.com/recipes/chicstiringreencurry.html