What's your favorite Thai food and care to share your recipes?

Question

I'm new to Thai food and I really would like to start cooking it at home for my family. I've made pad thai so far, but I want some spicey dishes and maybe some desserts too! I'm going to the store today to pick up a sticky rice steamer basket! =)

Answer 1

Try the following yummie receipes
Pad Thai Noodles with Shrimps

4 oz (110 g) rice noodles (medium width, about 1/8 inch/3 mm thick)
2 level tablespoons dried shrimps
6 oz (175 g) raw headless tiger prawns (if frozen, thoroughly defrosted)
3 tablespoons groundnut or other flavourless oil
2 cloves garlic, peeled and crushed
2 medium red chillies, deseeded and finely chopped
½ medium red onion, thinly sliced into half-moon shapes
2 tablespoons Thai fish sauce
juice 1 large lime (about 2 tablespoons)
2 large eggs, lightly beaten

For the garnish:
2 heaped tablespoons fresh coriander leaves
2 oz (50 g) natural roasted unsalted peanuts, roughly chopped or crushed in a pestle and mortar
2 spring onions, chopped, including the green parts

You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.

First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they're totally submerged in boiling water. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Now, to prepare the prawns, peel off and discard the shells, then you need to de-vein them. To do this, make a slit all along their backs using a small, sharp knife and remove any brownish-black thread, using the tip of the knife to lift it out. Now chop each prawn into 3.

When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot. Then, first add the garlic, chilli and red onion and fry for 1-1½ minutes, or until the onion is tender, then, keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles. Now toss them around for 1-2 minutes, or until the noodles are heated through. Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds. Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over

or Thai Prawn Curry with Pineapple
Ingredients
1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
2 x 400 ml tins coconut milk
For the curry paste:

4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
1 level tablespoon lemon grass, finely chopped
1 inch (2.5 cm) cube fresh ginger
5 garlic cloves, peeled
7 Thai shallots, peeled (or normal shallots if not available)
1 level teaspoon shrimp paste (if not available use 2 anchovies)
½ level teaspoon salt
3 tablespoons Thai fish sauce

To garnish:
2 kaffir lime leaves (if available)
2 medium-sized red chillies, de-seeded and shredded into hairlike strips

You will also need a wok or a very large frying pan.

If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.

After that remove them from the heat and when they're cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.

To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.

When you're ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you'll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment

Answer 2

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Answer 3

This Site Might Help You.

RE:
What's your favorite Thai food and care to share your recipes?
I'm new to Thai food and I really would like to start cooking it at home for my family. I've made pad thai so far, but I want some spicey dishes and maybe some desserts too! I'm going to the store today to pick up a sticky rice steamer basket! =)

Answer 4

I love Thai Red Curry. No recipe. Probably find one and add to source list in a moment. A number of local Thai restaurants have wonderful mock meats as well. That's how I like to order the red curry with mock chicken or mock duck. Yum!

Answer 5

Great question! I Like most all Thai food, but The best recipe book that I ever found was call "The Elegant Taste of Thai Cuisine" and all of the recipes were excellent.
Since that time I have learned much, but that was the basic.
I love Naam Sot
it is a mixture of ground pork (about 1 lb. ) which is stir fried with ginger (3 tablespoons fresh minced), Lemon grass (2 tablespoons minced fresh), 2 minced and seeded Thai chilies ,and 1 cup dry roasted unsalted peanuts. Add salt and pepper to taste. Then add fresh lime juice and cilantro to taste. Serve as lettuce wraps or as a separate dish. Potentially very hot!! Adjust amount of chili to your own tastes
I also saw good easy Pad Thai recipes listed above
Steamed sea bass with scallions and ginger is also good and easy, especially if you have a bamboo steamer
Sticky rice with Mango is easy but requires that you have access
to palm sugar which can only be found in larger cities in America
But if you have the ingredients, then try it ! It is made by adding palm sugar to coconut milk and a vanilla- flavored leaf (name escapes me all of the sudden) or vanilla extract and adding to glutinous rice that has been steamed. the mixture is then topped with sesame seeds and served with fresh sweet mango slices. Great taste!
Thai food is simple and usually fresh and it can be one of the world's great cuisines if done right
If you have an oriental market make sure you find Kaffir lime leaves and palm sugar and galangal as well as ginger, as these are essential to Thai curries

Answer 6

I have recently learnt some Thai dishes, will write down the easier recipes in details soon.

1) Thai Mango Salad - Easy to prepare, hot spicy and sour.
2) Thai Steamed Otak - Delicious

Answer 7

I make a wicked Panang...

I make great curry period as I love it and I'm always coming up with new ones blending different things...

Panang is a red curry with coconut milk in it.

It is cooling and soothing and hot and spicy at the same time!

I make mine from scratch and they are different every time so I don't really keep recipes... sorry.

Here are some great things to experiemnt with though...

Get yourself a mortar and pestle or a small coffee grinder

Ferungreek
pepperoncini (red pepper flake)
cumin
corriander
thai or (birds eye peppers)
caraway seeds
garam masala
tamarind
celery seed
turmeric
asafoetida
onion seed
pepper seed
star anis
anis
cinnamon
ginger
lemon stalk
Coffee
thai basil
Indian leaf curry

just pick a few beat the hell out of them or put them in a grinder, Toast them dry in a pan for a few minutes then add some ghee or oilve oil in and make a paste out of it and cook whatever meat you have in that and then add your veg and a loosening agent like chicken stock or coconut milk or broth. let it simmer and garnish with lemon grass or green onion or in the case of thai, some carrott, mung beans, sprouts or cucumber...

For a green curry use green spices and flavors and for a red use red things and hot and spicy things.

Yummy!

Answer 8

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Answer 9

Large green papaya 1
Bird's eye chilies, minced 2
Thai fish sauce 3 tablespoons
Juice of large green limes 3 tablespoons
Small shrimps, steamed or poached 400g (13oz)
Tomatoes, quartered and deseeded 150g (1.5 cups)
Onion, thinly sliced 1
Coriander (cilantro), roughly chopped 1 sprig
Thinly sliced shallots 50g (1/2 cup)

Method :
Peel the papaya, quarter it lengthways and remove any seeds and soft center.
Grate the papaya as thinly as possible, and place i n a serving bowl.
Combine the chilies, fish sauce and lime juice and pour over the papaya.
Add the shrimps, tomatoes, spring onion, coriander and shallots, and mix well.

Answer 10

Pad see ew is my favorite Thai dish. It's a sweet pan fried noodle entree that is made up of sweet soy sauce, garlic, broad rice noodles, broccoli, egg and any meat of your choice. I found a recipe for you on Recipe Zaar. Great, now I've got a huge craving for a nice large plate of pad see ew!

Answer 11

Great question, I love Thai food too.
Baked Fish
1 Fillet of Fish
2 tsp grated ginger
1 TBS lime juice
1 tsp soy sauce
1 TBS chopped green chili
Let the fish marinate in the lime juice and soya sauce. Sprinkle with the sliced ginger and green chili. Wrap it in foil and let it bake at 400 F for until done.