Thua Phat Muu (ถั่วผัดหมู)
Stir-fried Pork with Beans This simple stir-fry dish combined yard long beans (also known as snake beans) with thinly sliced pork in a salty, garlicky sauce. Ingredients 2 T oyster sauce 2 T light soy sauce 1/2 t sugar 4 T water 2 T vegetable oil 4 garlic cloves, finely chopped 350 g lean pork, … Read more
Sai Ua (ไส้อั่ว)
Pork Sausages Sausages in Thailand are normally cased in a pork intestine skin. However, it’s not much fun going to the market at 4 a.m. to buy the intestines, then spending an hour or two washing them clean. (The smell is not good – trust me, I’ve done it!) Anyway, these skinless sausages, more like … Read more
Muu Phat Khing (หมูผัดขิง)
Stir-fried Pork with Ginger A simple, Chinese-style stir-fry dish, made Thai by the addition of fish sauce. Ingredients 100 g black ear fungus (also known as cloud ear fungus, black Chinese fungus, wood ear fungus &c.) 1 T fish sauce 1 1/2 T oyster sauce 4 T water (or stock) 1/2 t sugar 2 T … Read more
Het Phat Tao-huu (เห็ดผัดเต้าหู้)
Stir-fried Mushrooms with Tofu This Chinese-style stir-fry dish contrasts the firm, meaty flesh of the mushrooms with the delicate silken texture of the tofu. Ingredients 350 g firm tofu, drained and cut into 2 1/2 cm cubes 1 t sesame oil 2 T + 2 t light soy sauce 1/2 t ground black pepper, plus … Read more
Phanaeng Curry Paste
Ingredients 2 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 2 lemongrass stalks, outer leaves removed. White part only. 2.5 cm galangal, peeled and finely chopped 5 garlic cloves, chopped. (Peeling optional) 4 Thai shallots, peeled and chopped … Read more
Gaeng Phanaeng Gung (แกงพะแนงกุ้ง)
Phanaeng Prawn Curry Phanaeng curries are thick, hot and sweet. The curry paste includes cumin powder which makes the curry fragrant. Ingredients 600 g raw prawns, peeled and deveined. Usually the tails are left on for presentation purposes. 2 T vegetable oil 2 T phanaeng curry paste (home made or bought) 185 ml coconut milk … Read more
Tom Kha Gai (ต้มข่าไก่)
Chicken and Galangal Soup This is a mild soup, rich with coconut milk and fragrant with lemon grass and kaffir lime leaves. The mushrooms add a pleasant texture and the shallots an additional sweetness. Ingredients 750 ml coconut milk 2 lemon grass stalks, bottom third only, tough outer leaves removed, then bruised with the back … Read more
Yam Neua Yaang Nam Tok (ยำเนื้อย่างน้ำตก)
Waterfall Beef When one grills beef on a barbecue drops of water form on the underside and drop into the fire. This is the “waterfall” of this dish’s name. It’s a Isaan-style salad, fragrant with mint and coriander. Traditionally it is eaten with sticky rice, but it’s great with regular rice, too. A side plate … Read more
Gai Phat Bai Graphraw (ไก่ผัดใบกระเพรา)
Stir-fried Chicken with Holy Basil Leaves This is a very common one-dish meal of stir-fried chicken with holy basil leaves. It’s very spicy, eaten with plenty of plain steamed rice and (often) a fried egg on top. Ingredients 500 g skinless chicken breast, thinly sliced, then cut into smaller pieces 4 garlic cloves, finely chopped … Read more
Matsaman Curry Paste
Matsaman curry paste has a reputation for being one of the most complex and difficult pastes to make successfully. When well made it’s wonderful. Ingredients 3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 1 lemongrass stalk, outer … Read more
