BEEF PANAENG

พะแนงเนื้อ

Ingredients

• 400 grams beef tenderloin, sliced
• 2 tablespoons panaeng curry paste
• 2 tablespoons vegetable cooking oil
• 150 gms coconut milk
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce
• 10 basil leaves
• 1 red chilli, sliced
• 3 kaffir lime leaves 

How to

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.

Tom Kha Kai

ต้มข่าไก่

Ingredients

• 2 cups coconut milk
• 1 cup chicken stock
• 2-3 medium pieces fresh galangal, peeled and sliced
• 3 chicken breast fillets (cut into well pieces)
• 2 teaspoons chilies, finely chopped
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 cup fresh coriander leaves
• 5 coriander leaves for garnish  

How to

1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

THAI FISH CAKES

 ทอดมันปลา

 Ingredients

• 500 grams white fish meat, minced or chopped
• 1 egg
• 1/2 cup string beans, sliced thinly
• 3 tablebspoons fresh kaffir lime leaves, chopped
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon of red curry paste
• 3 cups cooking oil for frying

  
How to

1. Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.  
2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.  
3. Serve with cucumber relish. 

THAI PAPAYA SALAD

ส้มตำ

 Ingredient

• 2 cups shredded green papaya.
•  Shredded carrot 1 / 2 cup.
• Bean 1 / 2 cup (cut into lengths about 1 ") 
• 2 tablespoons fish sauce.
•  Sugar 1 1 / 2 tbsp.
•  Lemon juice 3 tbsp.
•  Tomatoes 1 / 2 cup (cut into half).
•  Dried 1 / 3 cup.
•  Peanuts 1 / 4 cup.
•  Chili 10 tablets (increase / decrease. Requirements).
•  5 cloves of fresh garlic.

How to

1. Add the garlic and pepper in a mortar The thickness of the rough low enough. Add dried shrimp and pound it for another few minutes.
2. Add palm sugar. Low until the sugar dissolved. Then add shredded papaya, shredded carrot, bean, tomato, peanuts seasoned with fish sauce and lime juice. Then low and mix all ingredients together over
3. Tooupak the season with sugar, fish sauce or lime juice added. The original flavor is sweet, spicy and sour equally
4.  scoop on a plate and sprinkle with peanuts. Function served with fresh vegetables (cabbage, bean, morning glory, Thai, etc.) and hot rice.

STIR-FRIED RICE NOODLE WITH PRAWNS

ผัดไทยกุ้งสด

Ingredient

• Shrimp 12 characters (cleaning, peeling)
• Chan-line (or thin) 90 grams
• 50 grams of bean sprouts.
• Bai Kui Yeah, 2 tablespoons (cut to a length of about 1 inch).
• 6 tablespoons fish sauce.
• 6 tablespoons oyster sauce.
• 3 tbsp tamarind water (or vinegar).
• 2 tablespoons sugar.
• Radish Head 2 tbsp
• 2 tablespoons crushed peanuts.
• 2 eggs
• 1 tablespoon chili powder (if you like spicy)
•  Lime 1 / 2 ball. 

 How to

1. If the dry line. To bring water lines to normal (room temperature) for about 30 minutes.
2. wok on medium heat. Add shrimp and stir until the start ripening. Hammer eggs into the pan. Turner rake to break the yolk. Add eggs cooked enough starting line, sugar, peanuts and fried Radish head start line until soft and mix all ingredients over
3. Season with fish sauce, oyster sauce and tamarind water (or vinegar), add bean sprouts, head Radish and pepper (If you like spicy), fried quickly to scoop all ingredients together over a plate decorated with fresh bean sprouts, red pepper, lemon and software side dishes should be served while still hot.

 

RED CURRY WITH ROASTED DUCK

แกงเผ็ดเป็ดย่าง

Ingredient

• Roast Duck 1 (Lo took bone out, cut into pieces).
• 5 pieces of pineapple (cut into small pieces fit in the word.)
• 4 kaffir lime leaves (SOI cursory).
• 1 teaspoon sugar.
• Coconut 2 1 / 2 cup.
• Tomatoes 8 small balls.
• Salt 1 / 2 tsp.
• 2 tablespoons fish sauce.
• Water 1 / 2 cup (or chicken broth).
• Vegetable oil 1 1 / 2 tbsp.
• 3 tablespoons red curry paste.

How to

1. Set the pan of oil until hot. Add curry paste and stir. Put Coconut 3 / 4 cup and stir with (Coconut water is home to the rest of warehousing in the next step), stir until the spices together around the Thing.
2.  Add the shredded duck meat already. And while people around. Then pour all the ingredients to move to a bigger pot. Bring a large pot to heat and add the rest of Coconut, pure water (or chicken broth), tomato, pineapple, kaffir lime leaves, sugar, salt and fish sauce.
3.  people ingredients in the pot together. And wait until boiling, then turn off the light Spoon in a bowl with hot rice
   

GREEN CURRY WITH CHICKEN

แกงเขียวหวานไก่

Ingredient

• Green Curry Paste 1 / 4 cup.
• 350 grams chicken (cut into small pieces fit in the word.)
• coconut milk 1 1 / 4 cup.
• basil 1 / 4 cup.
• 2 baby eggplant (cut into small pieces).
• Ngmu chicken soup 1 / 2 cup.
• 2 tablespoons sugar, coconut (plain or sugar).
• 3 tablespoons fish sauce.
• 2 red chilli seed (cut-East).
• 4 kaffir lime leaves.

 How to

1. Setting coconut milk 1 / 2 cup (Coconut rest gradually in the next step) on a frying pan until hot. (use medium heat) poor Coconut boil about 3-5 minutes, then add spices and stir green curry with Coconut water, while Bull and that express down Then pour all ingredients into a large pot.
2. Bring large pot medium heat. Add chicken and people for about 2 minutes then add fish sauce, brown for 1 minute more people to enter the eggplant, then cut it. Add remaining water, Coconut and chicken soup. Boil for a while until the chicken starts ripening. Eggplant and soft.
3. Put the lime leaves and basil leaves, wait until boiling, then turn off the light Spoon in a bowl with rice served with hot software. And chili sauce.

** This was just served with hot steamed rice. Or it will eat the most delicious noodles.

Pad Kra Pao

ผัดกระเพรา

Ingredient

• 450 grams chicken (cut into small pieces enough Dem words).
• 5 cloves garlic (minced thoroughly.)
•  Onions 1 / 2 cup (cut into thin pieces).
• 2 tablespoons vegetable oil.
• City that dark soy 2 tsp.
•  2 tablespoons fish sauce.
• 1 cup basil leaves.
• 7  chilli seed (crushed and chopped bash crude)
• pepper.

Note: You can add other vegetables and stir together as carrots, bean pods, baby corn, etc.

How To

1. set up the oil in wok until hot. Then add the garlic and fry 50-10 seconds, add onion and fry for another few minutes until fragrant smell began. Add chicken and stir into the chicken until cooked throughout.
2. Add black pepper and Sylvie Aew into the pan, fry for another 15-20 seconds.
3. Season with fish sauce Basil leaves and put into the pan. Turn off the light, then stir to mix with chicken and basil around the plate before the plate served software, sprinkle with pepper. Function served with hot steamed rice. Sometimes omelet or fried egg is usually served together with the software.

Nam Prik Pla Tu

น้ำพริกปลาทู

Ingredient

• The mackerel 2.
• 100 g shallots.
• 60 grams of garlic head.
• 100 gm green chilli.
• 5 tablespoons lemon juice.
• 3 tablespoons fish sauce.
• Palm sugar 2 tbsp.

How to

1. Wash the fresh fish grilled delve filling out the fire until the onion has cooked at Then the lamb, mackerel come out and set aside.
2. The onion, garlic and chilli and onion on a fire that brought down the rest. The chili that peeled off.
3. The onion, garlic and chilli and pound thoroughly prepared. Then put meat into mackerel per pound to combine.
4. After different. Season with lime juice, fish sauce, sugar, taste as you like. Done.
5. Served with fresh vegetables. Or cooked as a vegetable, but also the penchant

Tom Yum Goong

ต้มยำกุ้ง

Ingredients

• The shrimp, 7-8.
• Mushrooms, 350 grams.
• 1 stalk lemongrass.
• 7-8 kaffir lime leaves.
• 2 stalks of coriander.
• Chili 5 pieces.
• Soya sauce (fish sauce) 3 tbsp.
• 2 tablespoons chili paste.
• Lemon juice 4 tbsp.
• 5 cups chicken broth.

How do

1. The shrimp and mushrooms and wash thoroughly. Cover shrimp shells. I cut back the black line. The mushrooms be split into 4 parts.
2. The fresh lemon grass, kaffir lime leaves, chilli and coriander to clean water, clean Drain, then cut any grass-East. Torn kaffir lime leaves, remove the vein. Pepper, cut into pieces and then crack. The leaves used to cut rough.
3. Preheat a medium high heat. Add to soup pot. Wait until boiling, then add lemon grass and kaffir lime leaves down. Simmer about 5 minutes.
4. Add mushrooms and shrimp to. Wait until boiling, about 2-3 minutes and then turn off heat.
5. Seasoned with various ingredients are soya sauce (fish sauce), lime juice, chili paste and pepper to taste rods put ผeuceornihngr taste and stir.
6. Spoon shrimp soup bowl. Then it was served in. lift.