Thai Food Recipes

For lovers of Thai food we have included six recipes of the most popular Thai dishes. We hope these will serve as an introduction to the herbs and spices that have made Thai food so popular. Most ingredients can now be found at Asian food shops across Europe and North America, and even in normal supermarkets in many cases.

(All the recipes included are intended to serve 4 people).

Measurement Guide

• 1 cup = 250ml
• 1 teaspoon = 5ml
• 1 tablespoon = 15ml
• 1 gram (water) = 1ml

Tom Yum Goong

Hot and sour soup with river prawns

Ingredients:

Method:

Pour chicken stock into a pot and bring to the boil over medium heat. Add galangal, lemon grass, kaffir lime leaves and allow to simmer for 2 minutes. Add prawns and mushrooms and reheat to boiling. When cooked, remove from stove, add the fish sauce, lime juice, chillies, chilli paste and milk to taste. Serve hot and garnish with coriander leaves.

Tom Kha Gai

Spicy and sour coconut milk soup

Ingredients:

Method:

Boil coconut milk over medium heat. Add galangal, lemon grass, kaffir lime leaves, sliced chicken and straw mushrooms. Continue to boil until well cooked. Season with fish sauce, lime juice, hot chillies and roasted chilli paste. Pour into bowl and garnish with coriander leaves and serve hot.

Gaeng Kiew Wan Gai

Green chicken curry

Ingredients:

Method:

Saute the curry paste togetherwith coconut cream in a pot, pour in coconut milk and stir well until the mixture has an oily sheen. Add the sliced chicken, cover the pot and leave to simmer. When it begines to boil, add the eggplant, solanum and kaffir lime leaves. When the vegetables are cooked, pour in the chillies, fish sauce and sugar. Add the sweet basil leaves and sitr well. Serve hot.

Pad Thai Goong

Thai style stir-fried noodles with river prawns

Ingredients:

Method:

Saute the shallots, prawns, bean curd and radish in oil for 2-3 minutes. Then add more oil, eggs, and noodles and sitr fry until well mixed. Add palm sugar, fish sauce, tamarind juice, lime juice, half of the bean sprouts and chive leaves to laste. Garnish with ground dried chillies, roasted peanuts, banana blossom, chives, bean sprouts and coriander leaves.

Pla Goong

Spicy prawn salad

Method:

Wash, shell and de-vein prawns. Medium cook in boiling water then set aside while you mix roasted chilli paste, chopped chillies, lime juice and fish sauce to taste. Add shallots, lemon grass, kaffir lime leaves and prawns. Mix well while stirring gently. Place iceberg lettuce and radiccio on top and garnish with coriander and mint leaves.

Plakapong Ok Taek

Crispy whole white snapper

Ingredients:

Method:

Clean and scale white snapper, bone and remove head. Cover with salt, pepper and flour and mix with oil in a frying pan. Deep fry until crispy and golden brown. Set aside on a bed of red oak lettuce and prepare mango salad by mixing fish sauce, lime juice, palm sugar, hot chillies and shallots to taste. Add shredded mango, stir gently and sprinkle with peanuts, celery and dried shrimp. Garnish with radiccio.

To learn how to prepare authentic Thai food check out Thai cooking classes.