Category: Main Dish

Massaman Gai

Massaman Curry with Chicken and Potatoes

Directions:

1. Simmer coconut cream over medium heat till the oil separates. Add Massaman curry paste and try until the mix darkens and gives off a fragrance.
2. Divide the coconut milk in half. Pour the first half into the pot and continue simmering until the mix starts to dry out. Then add chicken and the remaining coconut milk.
3. Add the chicken stock and keep simmering until it comes to a boil.
4. Add roasted peanuts, potatoes and simmer until the chicken is tender.
5. When the potatoes are cooked, season with fish sauce, palm sugar and tamarind juice. Add onion and cook through until the soup begins to dry out. Serve in a bowl.

Tips:

– To make tamarind juice, mix 1 portion of the tamarind with 3 to 3.5 portions of water.
– Different brands of instant tamarind juice have different flavors and levels of sourness.

Health:

Vitamin A, B6, C, E, K, Calcium, Copper, Iron, Magnesium, Potassium

Preparation: 15 mins
Cooking: 30 mins
Total: 45 mins
Spicy Level: 2

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Tom Yum Goong

Spicy Prawns Soup with Chili Paste

Directions:

1. Boil the stock and add lemongrass and coriander roots. Continue boiling for a few minutes.
2. Sieve out the ingredients. Bring the stock back to a boil and add straw mushrooms.
3. Add prawns and wait until it returns to a full boil, then add fish sauce and kaffir lime leaves.
4. Add lime juice and chilies. Serve Tom Yum Goonq in a bowl. Garnish with coriander leaves (mix with chili paste and evaporated milk as an alternative of Tom Yum Num Khan).

Tips:

– Fish sauce becomes aromatic only when it is added to the boiling soup.
– Lime juice becomes aromatic only when it is added after the soup is removed from heat.

Health:

Vitamin A, B1, B2, C, E, K, Folate, Calcium, Iron, Phosphorus, Zinc

Preparation: 20 mins
Cooking: 20 mins
Total: 40 mins
Spicy Level: 2

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Gaeng Som Phak Ruam

Sour Curry with Mixed Vegetables

Directions:

1. Clean the shrimps thoroughly and devein them. Bring the vegetable stock (or water) to a boil and add Gaeng Som paste.
2. When the soup returns to a full boil. add vegetables in this order: cauliflower, long beans and cabbage.
3. Season with palm sugar, tamarind juice and fish sauce, making sure everything is well dissolved.
 4. Add shrimps and cook briefly.

Tips:

– As an alternative, shrimp can be replaced with fish.
 – Seafood cooks quite quickly thus shrimp and fish should be in the boiling soup only briefly. And then whisked out and served to keep it fresh and juicy.
– Prepare the drier, tougher ingredients first, like cauliflower and long beans, followed by leafy vegetables like cabbage.

Health:

Vitamin A, B1, B2, B6, C, K, Folate, Calcium, Iron, Manganese, Omega 3

Preparation: 15 mins
Cooking: 30 mins
Total: 45 mins
Spicy Level: 2

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Gaeng Kiew Wan Goong

Green Curry with Shrimps

Directions:

1. Simmer coconut cream in a pan until the oil separates. Add Kiew Wan curry paste and stir until it dissolves.
2. Add shrimps and try until well cooked. Pour into a pot then add coconut milk. Bring to lull boil over medium heat.
3. Add round eggplant or brinjal and season with fish sauce and palm sugar. When the curry returns to a boil, the round eggplant or brinjal will be cooked.
4. Add red spur chilies, shredded kaffir lime leaves and sweet basil leaves. Serve in a bowl.

Tips:

– If the curry paste is burned while frying, the curry will be darker than usual and have a slightly bitter taste. Likewise, if undercooked, it will appear pale in color and mild in taste and aroma.
 – As an alternative, shrimp can be replaced with chicken, pork or beef. 
– To keep the round eggplant or brinjal fresh and green, cut and soak in slightly salted water. Only use when the curry is fully boiling.

Health:

Vitamin A, B6, C, E, K, Magnesium, Manganese, Phosphorus, Potassium

Preparation: 10 mins
Cooking: 25 mins
Total: 35 mins
Spicy Level: 3

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Tom Kha Gai

Chicken and Galangal in Coconut Milk Soup

Directions:

1. Bring the chicken stock and coconut milk to a slow boil. Add galangal, lemongrass, chicken and mushrooms. When the soup returns to a boil, season it with fish sauce.
2. Wait until the chicken is cooked, and then add the kaffir lime leaves and bird’s eye chilies. Remove the pot from heat and add lime juice.
3. Garnish with coriander leaves.

Tips:

– Keep the heat low throughout the cooking process. High heat will make the oil in the coconut milk separate and rise to the top.
– If you’re using mature galangal, reduce the amount.
– Lime juice becomes more aromatic when it is added after the pot is removed from heat.
– Reduce amount of chilies for a milder taste.

Health:

Vitamin A, B1, B2, B6, C, E, K, Folate, Copper, Iron, Phosphorus

Preparation: 10 mins
Cooking: 20 mins
Total: 30 mins
Spicy Level: 2

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Yum Woon Sen Neua

Spicy Beef Glass Noodles Salad

Directions:

1. Briefly grill the heel until cooked.
2. In a bowl, mix the glass noodles, chicken stock and beef with garlic, onion, chilies, celery, fish sauce, lime juice and tomatoes. If the salad is too dry, add more chicken stock. Taste and add more fish sauce and lime juice it necessary.
*3. To serve, simply place on a serving plate. Sprinkle with fried dried shrimps and garnish with coriander leaves.

Tips:

– Before cooking, soak the glass noodles in cold water for 10 minutes and drain. Pour hot water over the noodles through a strainer. Alter cooked in hot water, quickly soak in cold water for a few minutes and strain. Mix with other ingredients when ready to serve.
– To retain its freshness, vegetables such as tomatoes, onions and celery should be added last.
– Crushed roasted peanuts may be added as desired.

Health:

Vitamin A, B1, B2, B6, C, K, Folate, Calcium, Iron, Potassium

Preparation: 20 mins
Cooking: 10 mins
Total: 30 mins
Spicy Level: 3

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Som Tum

Papaya Salad

Directions:

1. Roughly pound the garlic with bird’s eye chilies in a mortar. Add long beans, roasted peanuts and dried shrimps. Roughly pound the mixture again. Season with palm sugar, fish sauce and lime juice. Add shredded papaya and stir. Add cherry tomatoes.
2. Serve with fresh water morning glory tops, cabbage and long beans.

Tips:

– To keep the papaya fresh, clean the whole fruit and soak it in water for 30 minutes before peeling. If there is any shredded papaya left over, keep it in the fridge.
– A wooden mortar is recommended to keep the shredded papaya in good shape.
– It you do not have a set of mortar and pestle, mix the ingredients in a mixing bowl and serve.
– Use crushed almonds or cashew nuts instead of peanuts in case of peanut allergy.
– Somtum is usually served with barbecued chicken and steamed white glutinous rice.
 

Health:

Vitamin A, B1, B2, C, E, K, Folate, Iron, Manganese, Potassium

Preparation: 20 mins
Cooking: 5 mins
Total: 25 mins
Spicy Level: 2

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Pad Thai Goong Sod

Thai Fried Noodles with Shrimps

Directions:

1. Soak the thin noodles for 5 minutes in water before cooking to soften.
2. Heat 1 tbsp of vegetable oil in a pan, fry the garlic and shallot, then add the thin noodles and sprinkle with water until the noodles are soft.
3. Add fish sauce, palm sugar, red pepper flakes and tamarind juice. Stir quickly to prevent the noodles from sticking together
4. Heat another tbsp of oil and add the salted turnip, tofu, shrimps and dried shrimps. Stir and mix together with the noodles and push to one side of the pan leaving space to heat the remaining 1 tbsp of oil.
5. Crack the egg in to the pan and spread thinly. Mix in the prepared noodles, add chives and bean sprouts. Transfer to a serving dish and sprinkle with roasted peanuts, squeeze in fresh lime juice, and garnish with the uncooked chives and bean sprouts.

Tips:

– Gradually add the cooking oil.
– Constantly check the noodles whilst cooking, if they are still dry and hard, sprinkle with water or add more oil.

Health:

Vitamin A, C, B6, K, Calcium, Iron, Phosphorus, Omega 3                  

Preparation: 15 mins
Cooking: 10 mins
Total: 25 mins
Spicy Level: 2

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