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          Thai food is universally popular due to its tasty combination of sweet, sour and saltiness, appetizingly enhanced by the tanginess from an assortment of chilies used in typical dishes. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.

               Other ingredients that are essential in Thai cooking are spices and herbs, which, beside their aromatic quality, are known to have diverse health benefits. For instance, “Tom Yum” (Thai spicy hot and sour clear soup), a well known local specialty, contains galangal, lemongrass and kaffir lime leaves which can reduce gas in the stomach and help relieve dizziness and indigestion. The essence of many types of herbs can aid in regularizing the circulatory system of the body. The knowledge of using herbs in Thai cooking, derived from traditional Thai medicine, makes Thai food a health choice in a real sense.
                With these unique qualities in mind, many popular recipes have been selected and assembled in this book and adapted accordingly to suit our modern day living. The techniques are given in detail and easy to follow. Further accompanied by colorful photographs, these compilations of recipes are suitable for those who want to prepare a hearth home cooked meal of tasty and nutritious Thai food, whether for themselves and their family, gracious entertaining, or simply everyday delight.
 

 

Green Curry Paste (Nam-phrik –kaeng- khiaw-waan)

Ingredients                 (serves 1 to 2)

1-5 chilies                               green chilies, sliced (Thai green chilies) 

1 tablespoon                          chopped galangal

1 tablespoon                          1 stalk lemongrass, white part only, finely chopped

1 teaspoon                              kaffir lime peel, finely sliced

1 tablespoon                          coriander root, finely chopped

2 tablespoons                        shallots, coarsely sliced

3 tablespoons                        garlic, coarsely sliced

½ teaspoon                             roasted coriander seeds

½ teaspoon                             roasted cumin seeds

½ teaspoon                             roasted peppercorn

1 tablespoon                           fresh Thai basil, finely chopped

1 teaspoon                             chopped turmeric

½ teaspoon                             salt

1 tablespoon                          shrimp paste (Veg. salt)

Cooking Method

 

 1. Using a pestle and mortar, grind roasted spices until a fine powder forms.

2. Add remaining ingredients and pound until a very smooth paste forms.

3. Add shrimp paste or salt, pound until fine and smooth.

4. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.

Techniques

The technique to using a mortar and pestle is to pound down at an angle then drag it, grind and twist it up toward you. Use the other hand to cup the opening, to both prevent the contents from bouncing out and steady the mortar. Then pound and pound and pound. It will take a lot of grinding to make smooth curry paste.

 

Stir-fried noodles Thai style with chicken (Phad Thai)

Ingredients                  (serves 1 to 2)  

2 tablespoons                         cooking oil (soybean, palm, vegetable or sunflower oil)

 2 cloves                                  crushed and chopped garlic

70 g                               sliced chicken thigh (or prawn)

30 g                                         firm tofu, sliced into small pieces

30 g                                         bean sprouts or cabbage, carrot

10 g                                         Chinese chives or Spring onion (cut into 1.5 inch pieces)

70 g                                         Thai rice noodles

1                                              egg

1½ tablespoons                       oyster sauce (Veg.: mushroom sauce)

1 tablespoon                           fish sauce (Veg. : soy sauce)

1 tablespoon                           sugar

¼ cup                                       water

2 tablespoons                         tamarind juice or vinegar

½ teaspoon                             ground dried chili pepper

2 tablespoons                         peanuts 

Cooking Method

1. Pour the oil in the wok on a medium heat. Add tofu fry until lightly golden.

2. Add the chicken stir until browned, then add garlic, fry until fragrant. 

3. Crack eggs into hot oil, and cook until firm. Stir together well for 10 seconds. Remove,   and set aside.

4 .Add the noodles and water, season oyster sauce, fish sauce, sugar, dried chili pepper, tamarind juice or vinegar and stir until tender.  Adjust seasonings to taste

5. Add bean sprouts, and Chinese chives, mix until everything is done

Tip

The taste should be sweet, salty, spicy and sour. If not enough flavor you can add seasoning to your own taste.

 

 

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