How to make Thai Green Curry Chicken

How to make Thai Green Curry Chicken

Ingredients :

1)    Chicken leg

2)    12 Thai eggplants

3)    5 spur chilies or other non-hot peppers

4)    3-4 stems of Thai sweet basil

5)    6-8 kaffir lime leaves

Sauce :

1)    5-6 cups of coconut milk

2)    4  heaping tablespoons of Thai green curry paste

3)    ½ tablespoon of fermented shrimp paste (kaphi)

4)    2 teaspoons of sugar

5)    1 teaspoon of salt

Directions :

1)    Cut the ¼ chicken into small pieces.

2)    Wash the 12 Thai eggplants and cut them into quarters.

3)    Put them on a plate.

4)    Slice around 5 spur chilies into slivers.

5)    Pluck the leaves from 3-4 stems of Thai sweet basil.

6)    Roughly cut 6-8 kaffir lime leaves.

7)    Pour 5 cups of coconut milk into a pot and put it on medium heat.

8)    While heating the coconut milk, add 4 big tablespoons of green curry paste.

9)    Add a ½ tablespoon of fermented shrimp paste (kaphi).

10)           Add the 8 kaffir lime leaves.

11)           Add the chopped chicken.

12)           Stir it for a few seconds and leave it alone for 2-3 minutes until the curry comes to a rolling boil.

13)           After it starts to boil, give it a stir and leave it for 1 more minute.

14)           Add the eggplant.

15)           If the curry gets too thick, add ½ to 1 full cup more coconut milk.

16)           Add 2 teaspoons of sugar.

17)           Add 1 teaspoon of salt.

18)           Make sure you sample the curry, if it needs more flavor add another spoon of green curry paste or salt.

19)           Stir and boil for about 5 minutes.

20)           Add the chilies and the sweet basil and turn off the heat immediately.

21)           Mix it a few more times and it’s  ready.

How to make Thai Larb Moo

How to make Thai Larb Moo

 

Ingredients :

1)    300 grams minced pork

2)    1-2 limes

3)    3-4 small shallots

4)    A few leaves of Culantro

5)    3-5 spring onions

6)    About 20 leaves or so of fresh mint

Sauce :

1)    ½-1 tablespoon of chili flakes

2)    ⅛ tablespoon of sugar

3)    ½ tablespoon of fish sauce

Directions :

1)    Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it’s fully cooked all the way through. For best flavor, leave all the oils that come out. Take the pork off the heat.

2)    Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½-1 tablespoon of chili flakes.

3)    Add a pinch of sugar, ½ tablespoon of fish sauce and squeeze in the juice from 1-2 limes.

4)    Give the pork and the seasoning a quick stir.

5)    Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves, and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.

6)    Give the larb moo a good mix, making sure all the spices and dressing coats the pork.

How to make Green Papaya Salad (Som Tam)

How to make Green Papaya Salad

 

Ingredients :

1)    2 cloves of garlic

2)    5 Thai chilies

3)    1-2 limes

4)    1 big handful of slivered green papaya

5)    1-2 small tomatoes

Sauce :

1)    2 tablespoons of shelled roasted peanuts

2)    1 tablespoon of fish sauce

3)    ½-1 tablespoon of palm sugar

4)    1 tablespoon of dried shrimp

Directions :

1)    After washing the green papaya, peel off the skin using a carrot peeler. You can then either use a cheese grater to shave the papaya, or you can do it the traditional way and hack at the papaya with your knife until there are numerous vertical cuts, then shave off the top layer into thin slivers, and repeat. I like the traditional method as you get bigger, un-even, pieces of green papaya. Cut enough green papaya to have a big handful worth for this recipe.

2)    Add 2 cloves of peeled garlic and 5 chilies to the mortar. Pound them for a few seconds until the garlic is crushed and chilies are reduced to small bits.

3)    Add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce and then squeeze the juice from 1-2 limes into the mortar.

4)    Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid.

5)    Add about 1 tablespoon of roasted peanuts, 1 tablespoon of dried shrimp and the roughly slice in the tomatoes into the mortar.

6)    Pound the mixture for about 30 seconds, lightly breaking up the tomatoes, shrimp and peanuts. No need to pound too hard.

7)    Last step is to toss in a big handful of the green papaya shavings. Mix it all together, doing a combination of using just a spoon and pounding lightly, but no need to pound hard. Make sure the dressing is coating all the green papaya and that the salad is evenly mixed through and through.

How to make Basil Chicken (Pad Kra Pao Gai)

How to make Basil Chicken

 

Ingredients :

1)    1 chicken breast

2)    5 cloves of garlic

3)    4 Thai chilies

4)    1 handful of Thai holy basil leaves

Sauce :

1)    1 tablespoon oil for frying

2)    1 teaspoon of oyster sauce

3)    ½ teaspoon of light soy sauce

4)    ½ teaspoon of sugar

5)    1 splash of dark soy sauce

Directions :

1)    Cut the chicken into small bite sized pieces.

2)    Rinse and peel the garlic and chilies, and pound them in a mortar and pestle. They don’t need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.

3)    Pluck a good sized handful of holy basil leaves off the stems.

4)    Now it’s time to start cooking. Heat your work on high heat, and add about 1 tablespoon of oil to the pan.

5)    When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don’t let them burn or get too dry.

6)    Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it’s just about fully cooked all the way through. If it starts to get dry, add just a tiny splash of water.

7)    Add 1 teaspoon of oyster sauce, ½ teaspoon of light soy sauce, ½ teaspoon of sugar and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.

8)    Grab a handful of holy basil, toss it into the pan, fold it into the chicken and then immediately turn off the heat. The holy basil really only needs to cook for about 5 seconds and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy.

How to make Tom Yum Goong

How to make Tom Yum Goong

 

Ingredients :

1)    5 liters of water

2)    1 thump size chunk of galangal

3)    8 kaffir lime leaves

4)    4 stalks of lemongrass

5)    8 cloves of garlic

6)    2 sweet white onions

7)    3 red tomatoes

8)    ¼ kilo of raw shrimp

9)    Red or green chilies

10)          Handful bunch of cilantro

11)          2-3 handfuls of mushrooms

12)          4-5 limes

Sauce :

1)    2 tablespoons of canned Thai chili paste (prik pao)

2)    1 tablespoon of salt

3)    2 tablespoons of sugar

4)    2 tablespoons of fish sauce

Directions :

1)    Boil 1.5 liters of water in a pot.

2)    Cut a thumb-sized chunk of galangal into thin slices.

3)    Cut 4 stalks of lemongrass into 2-3 cm chunks.

4)    Peel 8 cloves of garlic and slice them.

5)    Cut 2 white onions into wedges.

6)    Cut 3 tomatoes into wedges.

7)    Wash and devein ¼ kilo of shrimp.

8)    Slice as many chilies as you want.

9)    Roughly slice a big handful of cilantro.

10)          Tear 2-3 handfuls of mushrooms into bite sized pieces.

11)          Cut 5 limes and squeeze them into a bowl.

12)          When the water boils add the galangal, lemongrass and garlic.

13)          Crunch 8 kaffir lime leaves in your hand and add them.

14)          Add 2 tablespoons of canned Thai chili paste (prik pao).

15)          Add 2 tablespoons of sugar and 1 tablespoon of salt.

16)          Boil for 2 minutes and add the chilies.

17)          Add the shrimp.

18)          Add the mushrooms, onions and tomatoes.

19)          Cook the soup for about 5 minutes.

20)          Add about 2 tablespoons fish sauce.

21)          Boil 2-3 minutes and add lime juice.

22)          Cook it on high heat for about 3 more minutes while stirring frequently.

23)          Add the cilantro add turn off the heat.