A recipe book
Thai Food Paradise Recipes brought from soul and love of home
miJ
maN(
น้ำ จิ ม แ จ๋ ว
SPINACH FIRED RICE )weaJ
PINEAPPLE FRIED RICE ข้ า ว ป า ด สั บ ป ะ ร ด (Khao
Pad
Sapparod)
I N G R E D I E N T S
For the green curry chicken: Fish oil Spinach Bird's eye chilli Shallot Garlic Salt Sugar
3 drops
Pineapple (cubed) Steamed rice Chicken fillet (sliced) Oyster sauce Sesame oil
1½ cups 3 cups
350g 7 4 4 1 tsp 2 tbsp
1 lb 2 tsp 2 tsp
PREP TIME: 3 MINUTES
COOK TIME: 10 MINUTES
COURSE: MAIN
Simple yet tasteful. The combination between the sour and sweet pineapple, the fresh and earthy spinach along with the steamy fried rice is a great combination to have in a single bite. Tips: Measurements are not strictly to be followed, do alter according to personal preference. Add spinach on the third last to keep it tasteful. and prevent it from wilting.
Cooking video: https://drive.google.com/file/d/1K0K7q_rrxb29B 7shGQlcnbzzLqUzPm2k/view?usp=sharing
I N S T R U C T I O N S
Pound chillies, shallot and garlic in a mortar and pestle until minced. Be sure the chillies are well minced. In a wok, add the desired oil over high heat, add the minced ingredients over the boiling oil, stir for 2 minutes. Then, add the chicken fillet followed by some oyster sauce, sesame oil for extra flavour, and some pinches of salt and sugar. Stir until well mixed and chicken is nearly cooked. Add spinach, pineapples and steamed rice. Stir until all ingredients are evenly distributed,then, take it off from the stove.
miJ
maN(
น้ำ จิ ม แ จ๋ ว
THAI DIPPING SAUCE )weaJ
THAI DIPPING SAUCE น้ำ จิ ม แ จ๋ ว (Nam
Jim
Jaew)
I N G R E D I E N T S
Fish oil Coriander (with roots) Bird's eye chilli Onion Garlic Salt Sugar Sesame seeds Palm sugar
5 tbsp 1 stem
PREP TIME: 5 MINUTES
3
COOK TIME: -
COURSE: CONDIMENT
3 2
This salty, smoky, sweet, tart and spicy sauce is utterly delicious. It is a great condiment for grilled meat and seafood dishes. This dipping sauce is a secret in making basic meals taste extravagant.
1 tsp 3 tbsp 1 tbsp ½ cup
Tips: Ensure to not add fish sauce too much as it may become too runny. Ideal to be dipped with grilled fish.
Cooking video: https://drive.google.com/file/d/1zuBYi8_iLcDdM Y54tNvVAOeEaw2PVIio/view?usp=sharing
I N S T R U C T I O N S
For the dipping sauce: Pound chillies, onion, garlic, palm sugar and coriander (ensure with roots to increase the taste) in a mortar and pestle until minced. Be sure the chillies are well minced. Add sugar and salt, then keep pounding for a minute. Add fish oil; Add more to make the sauce thinner. Lastly, sprinkle some sesame seeds.
To serve Transfer into a small bowl, pair it with grilled fish, shrimp or even fried egg with rice for a simple yet appetizing meal.
woparK
daP(
ผั ด ก ร ะ เ พ ร า ไ ก่
THAI BASIL CHICKEN )iaG
THAI BASIL CHICKEN ผั ด ก ร ะ เ พ ร า ไ ก่ (Pad
Krapow
Gai)
I N G R E D I E N T S
For the green curry chicken: Chicken breast Garlic Thai chili (Bird's eye chili) Oyster sauce Light soy sauce Dark soy sauce Sugar Basil leaves Corriander leaves Fish oil Dried chilli (sliced) Chicken stock Sesame oil
PREP TIME: 15 MINUTES
200g 3 2
COOK TIME: 5 MINUTES
COURSE: MAIN
A traditional way of making one of the 'must try' Thai dishes. The Pad Krapow Gai is a dish that complements and contrasts tastes and textures. The crispy chillies and saucy chicken could contrast the whole taste in a bite.
3 tbsp 4 tbsp 3 tbsp 2 tbsp
Tips: Ideally, use chicken thigh fillets. Finely chopping the garlic rather than mincing it prevents it from spitting or roasting too quickly. Holy basil could be hard to find, hence, substitute with Thai basil or regular basil leaves. Normally eaten with steamed rice with fried egg.
1 cup 3-4 stems
2 tsp ½ cup 2 tsp 2 tsp
Cooking video: https://drive.google.com/file/d/1fZIQjBwhbDwF sFD4r5HvAsG2OT-xLytM/view?usp=sharing
I N S T R U C T I O N S
Preparation: Cleanse and chop chicken breast into bite-sized pieces. Rinse and slice garlic, basil, Thai chillies and coriander, then, blend or pound together with a mortar and pestle. Set aside.
To serve For the basil chicken: In a large frying pan, heat the oil over high heat, combine all the minced ingredients with the sliced dried chillies. Add dark and light soy sauce along with the fish oil and sesame oil. Then, add sugar, salt and chicken stock according to preference. Include the chopped chicken breast into the saucepan, stir regularly until well mixed for 5-10 minutes, sprinkle some basil and let it wilt among the hot chicken.
For presentation purposes, decorate some lettuce onto a plate and place the basil chicken on top and sprinkle some sesame seeds. Eat with freshly steamed rice and fried egg.
woeK
gneaG(
แ ก ง เ ขี ย ว ห ว า น
GREEN CHICKEN CURRY )naaW
GREEN CHICKEN CURRY แ ก ง เ ขี ย ว ห ว า น (Gaeng
Keow
Waan)
I N G R E D I E N T S
For the green curry chicken: 3 tbsp
Green curry powder Corriander leaves (blended)
5 stems
Palm sugar (crushed)
½ cup
Garlic (blended)
2
Shallot (blended) Galangal/ginger (blended) Lemongrass stalks (blended)
3
Green chillies (blended) Kaffir lime Sugar Salt Whole chicken (chopped) Coconut cream Red spur chilies Tomato (sliced)
2 2 5-7 2 3 tbsp 1/2 tsp 1 (1.4kg) 2 cups 2 4
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
COURSE: MAIN
Experience the tender chicken with a hint of sweetness and spiciness along with a creamy and fragrant green curry made with blended herbs and aromatic ingredients. Tips: An alternative to this recipe is by using a storebought green curry paste. Substituting green curry powder with regular red curry powder is permitted, however, it might not be vibrantly green in colour. Add more coriander to increase the dish aroma.
Cooking video: https://drive.google.com/file/d/1k0lPPIfdzIT9Gp Mpq3QL8XFYMnEPsMPq/view?usp=sharing
I N S T R U C T I O N S
For the green curry paste: In a large saucepan, drizzle some oil, then, add green curry powder, blended coriander, palm sugar, garlic, galangal, lemongrass and green chillies. Stir until well mixed. Combine coconut cream with some water into the same saucepan; add more water if needed to make lessen the viscosity. Simmer for a few minutes. Sprinkle some salt and add sugar into the gravy. Include the chopped fresh chicken until it is cooked through and bring to boil. After 5 minutes, add the sliced tomatoes and red chillies into the mixture, then, squeeze some kaffir lime.
To serve Serve the chicken curry with a bowl of freshly steamed rice.
aM
woaiN
oahK(
ข้ า ว เ ห นี ย ว ม ะ ม่ ว ง
MANGO STICKY RICE )gnauM
MANGO STICKY RICE ข้ า ว เ ห นี ย ว ม ะ ม่ ว ง (Khao
Niaow
Ma
Muang)
I N G R E D I E N T S
For the rice Sticky rice Coconut cream Sugar Salt Pandan leaf (optional) For the drizzle Sweet ripe mangoes Coconut cream Sugar Salt
PREP TIME: 4 HOURS
500g 300ml 2 tbsp
COOK TIME: 30 MINUTES
COURSE: MAIN
The sticky coconut rice tastes like a tropical rice pudding accompanied by the soft mango provides a fresh and natural palate reliever. This dessert is considered the best Thai cultural food stable.
1 tsp 2
2 150ml
Tips: The sticky rice and coconut milk must be hot in order for the rice to absorb the liquid. Use sweet ripe mangoes for the best taste contrast.
3 tsp 1/3 tsp
Cooking video: https://drive.google.com/file/d/1K0K7q_rrxb29B 7shGQlcnbzzLqUzPm2k/view?usp=sharing
I N S T R U C T I O N S
For the rice
For the drizzle
Wash about 1kg of rice thoroughly about 4 times to ensure the water is no longer cloudy. Let it soak for 4 hours. Place a few pandan leaves on the upper compartment of a steamer, then, transfer the soaked rice as well. Pour some water into the lower compartment. Steam the rice with the lid on for 15-20 minutes. In a small bowl, pour the coconut cream, salt and sugar together until well mixed. Lift the lid of the steamer and slowly pour the liquid mixture into the sticky rice whilst stirring in a circular motion. Reclose the lid for a few more minutes. The rice should clump together slightly with an almost transparent looking.
Heat the saucepan over low heat, pour the coconut cream, sugar and salt. Stir in a continuous circling motion until bubbles form. Take it off from the heat, set aside.
To serve Transfer the sticky rice into a plating. Clump/ shape the rice using a plastic sheet or gloves. Slice the mangoes vertically cutting close to its seed. Slice horizontally into 3-4 slices and place it beside the sticky rice. Then, drizzle the coconut cream topping across the sticky rice.
"IT REALLY DOES TASTE LIKE THAILAND'S AUTHENTIC FOOD; THE ONE THAT TASTES ODDLY UNIQUE." - IRA (FOOD TESTER)
This cookbook is specially created to bring awareness towards the existence of Thai cuisine dishes and their ‘almost’ forgotten traditional dishes. Likewise, it is to open the spotlight to promote international mindedness to individuals about Thai culture, embracing the difference in expression of beliefs and cultures through the exploration of food. I hope you enjoy these recipes!