Khraw Thai by Tyler Schwab

ตารางของเนื ้อหา contents introduction...................................................... 7 about thailand................................................... 9 final thoughts.................................................. 57 index................................................................ 58 acknowledgements........................................ 63

appetizers & snacks thai-style fried bananas...................................................12 thai-style fish cakes with cucumber relish.....................13 thai-style peanut sauce...................................................15 grilled sweet corn with salty coconut cream..................16 pork satay.........................................................................18 shrimp satay with thai peanut sauce..............................19

contents

salads

stir-fries

stir-fried rice noodles with pork,

fried egg salad..................................................................22

chinese broccoli, and soy sauce.....................................41

grilled beef salad..............................................................24

sriracha shrimp stir-fry...................................................42

seafood salad with herbs................................................25

stir-fried mixed vegetables............................................43

cucumber salad with roasted peanuts..........................27

stir-fried cashew chicken................................................44

central thai-style papaya salad......................................28

stir-fried chicken with hot basil......................................46

northern thai-style steak salad......................................29

stir-fried ginger chicken..................................................47

soups & curries

desserts & sweets sticky rice with mango

spicy thai seafood soup..................................................32

and salty-sweet coconut cream.....................................50

thai fish curry...................................................................33

how to peel and slice a mango.......................................52

tofu stew with zucchini, red bell pepper, and lime........35

sweet sticky rice..............................................................53

thai-style beef and asparagus curry..............................36

sticky rice with durian custard........................................54

northern thai-style chicken soup..................................37

thai-style ice cream sandwich........................................55

contents

กถามุข

introduction

If you haven’t found the time to take that exotic backpacking trip around Thailand, don’t fret. You can sample a true Thai adventure, through the magnificent journey of flavor, in the comfort of your own kitchen. Once you get hooked on the flavors of Thai cuisine, there’s no turning back. Thai food is the culmination of all the variety of foods from the four regions of Thailand, Northern, Northeastern, Central and Southern. Thai cuisine is typically known for being quite spicy, but traditional Thai cuisine is a balance of spicy, sour, sweet, salty and bitter. The food is loaded with fresh herbs, commonly cilantro, lemongrass, basil and mint, but other varieties of herbs are present in many Thai dishes. Now, in this book, you’ll get your feet wet with some Thai recipes that range from incredibly easy to somewhat more elaborate. Most of the difficulty comes from obtaining the correct ingredients. And therefore these recipes will be most easily prepared by anyone within a reasonable distance from a local Asian supermarket. As with most foreign cuisine, reconstructing the correct flavors is always a challenge, but this book provides recipes that attempt recreate authenticity as much as possible.

A word to the wise: When you’re ready to tackle Thai cuisine in your kitchen, resist the urge to start with pad thai. The ubiquitous stir-fried noodle dish has a lot of ingredients and a somewhat lengthy prep time, so it may not be the best way to ease your way into Thai cooking at home. In any case, pad thai is not included in this book. If you just can’t fight off that urge for pad Thai, then don’t worry because there is a myriad of resources at your disposal outside of this book if you so choose to use them.

Thai cuisine is very unlike anything you’re probably used to cooking or eating. Taking something unfamiliar and almost unpleasant—like shrimp paste—and adding it to a dish to enhance the flavor is pretty remarkable. The flavors captured my palate and imagination. For me, it’s just completely delicious. –Andy Ricker, owner of Pok Pok

There’s an entire universe of amazing dishes once you get beyond ‘pad Thai’ and green curry, and for many visitors food is one of the main reasons for choosing Thailand as a destination. Even more remarkable, however, is the love for Thai food among the locals. The Thai become just as excited as the tourists.

thailand Located in the center of Southeast Asia, Thailand is truly at the heart of the region. Friendly and fun-loving, exotic and tropical, cultured and historic, Thailand radiates a golden hue from its glittering temples and tropical beaches to the ever comforting Thai smile.

Looking over a map of Thailand will reveal a country whose borders form the rough shape of an elephant’s head.

Thailand is the country in Southeast Asia most visited by tourists, and for good reason. You can find almost anything here; thick jungle as green as can be, crystal blue waters that feel more like a warm bath than a swim in the ocean, and food that can curl your nose hairs while dancing across your taste buds. Exotic, yet safe; cheap, yet equipped with every modern amenity you need, there is something for every interest and every price bracket, from beach front backpacker bungalows to some of the best luxury hotels in the world. Despite the heavy flow of tourism, Thailand retains its quintessential ‘Thai-ness’ with a culture and history all its own and a carefree people famed for their smiles and their fun-seeking sanuk lifestyle. Whatever your cup of tea, they know how to make it in Thailand.

about thailand

อาหารเร ยี กน้ �ำ ย่อย

appetizers & snacks

The people of Thailand don’t separate their meals into separate courses. They bring all the dishes to the table and enjoy them together, “family-style.” The dishes we compartmentalize into appetizers, entrees, soups, and salads are brought to the table together and enjoyed as a complete refreshment. The Thai also like snacks and treats anytime of day. In their hot, tropical climate, eating light is sensible. Some of the recipes in this section are pleasant ideas for a meal such as lunch or dinner. Treat yourself or your guests to many different Thai flavors by serving a few appetizers and snacks together for a wonderful meal.

chapter one

กลว้ ยแขก

thai-style fried bananas

One thing needs to be said right off the bat: the only type of banana that is used to make traditional fried bananas is the Burro banana which is one of the most common varieties in Thailand. If you’ve been to Thailand and fallen in love with fried bananas, following a recipe that calls for regular Dole bananas will not result in the kind of street fried bananas you’ve had in Thailand. Of course, if you don’t aim for exact replication, you can use any type of banana.

the ingredients Slice the bananas lengthwise into ¼-inch slices and set them 1

pound of peeled bananas

cup rice flour

cup sugar

cup unsweetened dried coconut

cup clear limestone solution

1½ 1

teaspoons salt tablespoon of untoasted white sesame seeds

cups of vegetable oil for frying

aside to use later. Whisk together the rest of the ingredients, except the oil. The oil will be used in the frying process. In a medium frying pan or heavy-bottomed pot, heat up the oil to about 350° F. Keep the temperature steady. Put the banana slices into the batter. Pick up one slice at a time, making sure it’s thoroughly coated with the batter, and carefully lower it into the hot oil. Don’t fry too many slices of banana at the same time as it will cause the oil temperature to drop too low resulting in soggy, oily fried bananas. Flip the banana pieces as necessary to achieve even browning. Once the banana slices are golden brown, remove them to a plate lined with a piece of paper towel. Serve immediately.

appetizers & snacks

ทอดมันปลา

thai-style fish cakes with cucumber relish

This is a recipe for classic Thai fish cakes as you will find on the streets of Bangkok as well as family restaurants and rice-curry shops. Now if you want to make good fish cakes for yourself, they must be well-seasoned and have firm, bouncy texture. Seasoning is easy, but the texture is hard to replicate. The secret is in the egg whites that gets added to the fish paste mixture. The albumin in the egg whites creates the elasticity characteristic fantastically.

the ingredients Put the fish paste in a large mixing bowl. Add the egg whites and red curry paste and stir briskly with a wooden spoon until the mixture is homogeneous, thick, and sticky. This should take about 30 minutes by hand or 5-8 minutes on high with a machine. Once the paste becomes very sticky, fold in the kaffir limes leaves and sliced long beans. Heat up vegetable oil in a small wok. You'll want at least 2-3 inches of oil in depth. Get yourself a bowl of water and place it close to the fish paste bowl. Your hands need to be soaking wet in order to be able to form decent fish cakes without losing your sanity. The paste is very

1½

pound package of prepared fish paste

large egg whites

4 ounce can red curry paste

cup thinly sliced green beans

tablespoons fresh or frozen kaffir lime leaves

cups of vegetable oil for frying

tablespoons cucumber relish

sticky and difficult to work with if they’re not. Once the oil is hot, form ¼ inch-thick rounds with roughly 2 inches in diameter and gently slide them into the oil. With a pair of wooden chopsticks or tongs, move the fish cakes around to allow for even browning. Once one side is golden brown, about 30 seconds, flip them. It should take a total of one minute or so to cook both sides. You know your fish cakes are done when you poke them lightly with the tips of the chopsticks and feel the bouncy resistance. At that point, transfer the fish cakes from the wok to a paper towel-lined plate. Repeat the process until all the paste is gone. Serve the fish cakes with cucumber relish as an appetizer or a main dish with rice.

appetizers & snacks

ซอสถั ว่ ลิสง

thai-style peanut sauce

If you’re looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls, this is not it. You can use this sauce in that way, if desired. This is a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay.

the ingredients Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat. While this is heating up, you’ll want to be whisking constantly. After the mixture comes to a boil, lower the heat. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot (just keep whisking). Take the pot off the heat, let the sauce cool down to about room temperature (or slightly warmer if you prefer), and serve the sauce with satay or fried tofu. This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.

13.5 ounce can of unsweetened coconut milk

cup of thai red or massaman curry paste

cup unsweetened (natural) peanut butter

tablespoon salt

cup sugar

tablespoons of apple cider vinegar or white vinegar

cup water

appetizers & snacks

ข า้ วโพดย่างกับกะทิ

grilled sweet corn

with salty coconut cream

Most people would agree that Thai food is always going to taste better in Thailand than America simply because the ingredients here aren’t as flavorful or spicy. But for this snack, the opposite is true. Sweet corn in the US is miles better than corn in Thailand and this recipe definitely takes advantage of that.

the ingredients Start by cooking the corn in a large pot of water. Bring the pot 6

large ears of corn

cup unsweetened coconut cream

tablespoon granulated sugar

teaspoon salt

pandan leaf, tied into a knot

lime wedges

to a boil, add the corn, and cook until it’s tender, about 8 minutes. Drain the corn well. While the corn is cooking, start making the salty coconut cream. Combine the coconut cream, sugar, salt, and pandan leaf in a small pot. Set the pot over high heat, bring the mixture to a simmer (don’t boil it), then decrease the heat to low. Cover and cook until the cream has thickened slightly and is infused with pandan flavor, about ten minutes. Remove and discard the pandan leaf. Prepare a grill to cook over medium heat. Pour the coconut cream mixture onto a large plate or platter. One or two at a time, roll the corn on the plate to lightly coat them in the cream. Grill the corn until it’s lightly charred in spots, occasionally turning the corn and brushing them with the coconut cream, about 5 to 10 minutes. Serve the corn with a drizzle of the remaining cream mixture and lime wedges for squeezing.

appetizers & snacks

หม สู ะเต ๊ะ

pork satay

From its stranglehold on Thai menus in the United States, you might assume that satay occupies a place of eminence in Thailand. Sure, there are vendors who are renowned for their renditions, but really it is just a street snack, one among hundreds. Still, whoever was responsible for raising its profile among Americans is a genius. Tender meat soaked in a sweet coconut marinade—it’s a no-brainer.

the ingredients Start by weaving one skewer through the center of each strip of 2

pounds boneless pork loin, cut into strips about three inches long

1½

teaspoons coriander seeds

small pinch cumin seeds

teaspoon kosher salt

stalks lemongrass, thinly sliced

cup thinly sliced galangal, loosely packed

cup thinly sliced yellow turmeric root, loosely packed

tablespoons granulated sugar

tablespoons sweetened condensed milk

teaspoon ground white pepper

cup unsweetened coconut milk

pork, exiting and entering several times, so the strip is fixed firmly to it and ends just below the tip of the skewer. Set the pork aside. Then Combine the coriander and cumin in a small pan, set it over medium-low heat, and cook, stirring and tossing often, until the spices are very fragrant and the coriander seeds turn a shade or two darker, about 8 minutes. Let the spices cool slightly and pound them in a granite mortar to a coarse powder. Combine the spice powder, condensed milk, lemongrass, galangal, turmeric, sugar, salt, pepper, and all but a few tablespoons of the coconut milk in a blender. Blend until smooth, then pour the marinade into a container, preferably a deep, narrow one. Swish the remaining coconut milk in the blender and pour it into the container. Add the skewers to the container with the marinade so that the meat is submerged in the marinade. Let it sit for at least 30 minutes or up to 1 hour while you prepare the grill. Prepare a grill, preferably charcoal, to cook over medium-high to high heat. Remove the skewers from the marinade, letting any excess drip back into the container. Season both sides of the pork with salt and cook in batches, if necessary, turning the skewers over once and moving them around to contain flare-ups, until the pork is just cooked through and the outsides are as charred as you like them, 3 to 6 minutes total. Serve immediately.

appetizers & snacks

สะเต ๊ะกุง้

shrimp satay

with thai peanut sauce

These are a breeze to put together (because most of the magic is through marinating) and they taste so good that you’ll hardly be able to wait to turn them into impressive appetizers for your friends and family. You can make the shrimp satay for a snack with the Thai peanut sauce on the side. Everyone will be fighting over these tasty Thai treats, so make sure you make enough!

the ingredients Start by threading the shrimp onto skewers and set them aside. You’ll want to have them ready to marinate once that’s ready. For the marinade, grab a large bowl and combine all ingredients except for the shrimp in it and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator. If you’re looking for a quicker turn around on this, you could get away with marinating for an hour or two before cooking. Just like the pork satay, prepare a grill, preferably charcoal, to cook over medium-high to high heat. Or preheat a lightly oiled, large flat griddle over medium-high heat. Remove the skewers

1½

pounds large shrimp, peeled and deveined

2 ½

tablespoons ground turmeric teaspoon ground white pepper

medium garlic clove, minced

teaspoon sugar

teaspoon ground coriander

⅓

cup coconut cream

from the marinade, letting any excess drip back into the container. Cook a few skewers at a time, and if necessary, turning the skewers over once and moving them around to contain flare-ups, until the shrimp is just cooked through and the outsides are as charred as you like them, 3 to 6 minutes total. Serve immediately with the Thai-style peanut sauce (page 15).

appetizers & snacks

สลัดผักแบบผสม salads Thai salads are so damn tasty that we readily forgive them for not being particularly salad-like. A heap of warm squid doused in a mixture of chiles, fish sauce, and lime juice is light years away from a Caesar salad. Long eggplants charred on hot coals and tossed with hard-boiled egg, ground pork, and bright, spicy oil-less dressing is about as close as Thais get to a Cobb salad.

chapter two

สลัดไข่ทอด

fried egg salad

This Thai take on an egg salad is a quick and easy lunch or a light, tasty snack. Perfect to get all the good tastes of Thai food with just a few, easy to find ingredients. This recipe uses normal chicken eggs but duck or quail eggs can be used as well. Quail eggs make the dish look much prettier and you won’t need to cut these eggs up.

the ingredients Heat a wok or nonstick frying pan over high heat, then add just 2 ⅓

large eggs, at room temperature cups vegetable oil tablespoons lime juice

1½

tablespoons palm sugar syrup

1½ 2

tablespoon thai fish sauce teaspoons very thinly sliced garlic fresh thai chiles, preferably

cup long, thin carrot strips

cup very coarsely chopped

45 seconds to 1 minute, use a spatula to flip the eggs (try not to

Discard the oil, then rinse and wipe out the wok and let it cool. You can fry the eggs up to 15 minutes or so before you make the salad. Start making the salad by adding the lime juice, simple syrup, fish

chinese celery, lightly packed ¼

Once the whites get crispy and deep golden brown at the edges,

to 45 seconds more. Transfer the eggs to paper towels to drain.

lightly packed cup thinly sliced yellow onion

and develop large transparent bubbles.

bottom is golden brown and the yolks are set but still molten, 30

cup torn green leaf lettuce,

eggs should spit, bubble, and crackle wildly. The whites should puff

break the yolks, but if you do, it’s fine) and keep cooking until the

green, thinly sliced 1

begins to smoke, carefully crack in the eggs (holding them close to the oil to avoid splatter) and decrease the heat to medium. The

1½ 1

enough oil to reach a depth of a generous ¼ inch. Once the oil

cup very coarsely chopped

sauce, garlic, and chiles to the wok, set it over medium heat, and heat the mixture just until it’s warm to the touch, 15 seconds or so. Turn off the heat.

cilantro, lightly packed

Quarter the eggs through the yolks and add them to the wok along with the remaining ingredients. Stir gently but well, then transfer the salad, liquid and all, to a plate in a low heap, so that most of the herbs end up near the top, and serve.

salads

สลัดเนื ้อย่าง

grilled beef salad

This is a take on a classic Thai salad, which is a dish that is great to suggest to friends who are looking to escape from the usual pad thai rut at Thai restaurants. The dressing, a mixture of lime juice and fish sauce, looks thin and plain when mixed, but it is actually a puckery, umami bomb that transforms salad into more than just…salad.

the ingredients Combine sliced cabbage, 2 tablespoons lime juice, and 1 8

tablespoon fish sauce in a large bowl and toss to blend. Season this

cups red and/or white

mixture with salt and pepper and then set it aside while you prepare

cabbage, thinly sliced 5

tablespoons lime juice

tablespoons fish sauce

8-10 ounce rib-eye steaks

large shallots, thinly sliced

the rest of the ingredients. Prepare a grill, preferably charcoal, to cook over medium-high to high heat. Sprinkle the steaks with salt and pepper and then grill them until cooked to desired doneness, about 3 minutes per

cup chopped green onion tops

⅓

cup chopped fresh cilantro

⅓

cup fresh mint, thinly sliced

let them rest for 5 minutes. Then cut the steaks crosswise into thin slices. Place the sliced steak into a large bowl and add the remaining ingredients. Toss this mixture to blend it together. Add

tablespoons minced

more salt and pepper if desired.

fresh lemongrass 1

side for medium-rare. Transfer the steaks to a cutting board and

teaspoon minced seeded thai chile

salads

To serve, top the cabbage mixture with the beef salad.

สลัดอาหารทะเล

seafood salad with herbs

The seafood is cooked in lime juice and fish sauce, which gives it a zingy flavor, making this oil-free salad perfect for a low-fat lunch. If you’re not a squid fan, substitute an equal quantity of sea scallops. Or for a meaty version, grilled beef instead of seafood can completely change the dynamic of this recipe.

the ingredients Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Sauté over medium-high heat until squid and shrimp are just opaque, about 3 minutes. Transfer seafood mixture to medium

1 14

cold, at least 45 minutes or up to 2 hours. Arrange lettuce leaves on platter. Using slotted spoon, divide squid mixture among lettuce leaves. Spoon some of juices over each salad and serve.

ounces uncooked cleaned squid, tentacles reserved, bodies

bowl. Cool completely. Add shallots, tarragon and cilantro to seafood mixture. Season to taste with salt and pepper. Chill until

stalk lemongrass, thinly sliced

cut into ½ inch thick rings ½

pound uncooked large shrimp, peeled and deveined

tablespoons lime juice

tablespoons fish sauce

teaspoon dried crushed red pepper

cup minced shallots

tablespoons chopped fresh tarragon

tablespoons chopped fresh cilantro

crisp lettuce leaves

salads

สลัดแตงกวา

cucumber salad

with roasted peanuts

This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and pot lucks since it doesn’t need to be refrigerated and you’re pretty much guaranteed to be the only one bringing this dish.

the ingredients Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

halved lengthwise, seeded,

Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

large cucumbers, peeled, and cut into ¼ inch slices

tablespoon salt

cup white sugar

cup rice wine vinegar

jalapeño peppers, seeded and chopped

cup chopped cilantro

cup chopped peanuts

salads

ส ม้ ตำ�ไทยภาคกลาง

central thai-style papaya salad

This version of papaya salad, probably the most familiar to Westerners, sports the sweet, sour, salty and hot flavors that have come to embody Thai food in the states. It is the reason we see papaya salad on virtually every Thai menu. This stuff is seriously good-right in a Westerners wheelhouse-when the balance of flavors is right and the shredded papaya isn’t bashed to death.

the ingredients Heat a small pan or wok over medium heat, add the dried shrimp, 1

tablespoon medium-size dried shrimp, rinsed and patted dry

1 ¼

ounce palm sugar small lime halved through the stem

medium garlic clove, halved

red thai chiles cut into 2-inch lengths tablespoon lime juice

tablespoon thai fish sauce

tablespoon tamarind water

1½

Cut one the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside three of the pieces.

chunky sludge with medium pieces of chile and small but visible pieces of garlic, about 10 seconds. Add the 3 lime wedges and

cups peeled, shredded

pound very lightly. Add the shrimp, pound lightly, then add the long beans and pound lightly to bruise.

cherry tomatoes, halved, or

Add the lime juice, fish sauce, tamarind water, and papaya. Then

tablespoons coarsely chopped unsalted roasted peanuts

10 to 30 seconds. Pound the mixture in a mortar until you have a

palm sugar in a large clay mortar and pound just until you have a

quartered if very large 2

microwave on low just until the sugar has softened (not liquefied),

Combine the garlic, chiles, and 1 tablespoon of the softened

green papaya 6

Put the palm sugar in a small microwavable bowl, sprinkle on

smooth paste. Covered, it will keep soft for up to 2 days.

cup long beans, ends trimmed,

minutes. Set them aside to cool. the ¼ teaspoon of water, cover the bowl with plastic wrap, and

teaspoon water

and cook until they’re all the way through and slightly crispy, about 5

wedge of white or green cabbage

use the pestle to barely bruise the papaya for about 10 seconds, Add the tomatoes and pound lightly , just to release their juice. Add the peanuts and mix briefly with the spoon. Transfer the papaya salad to a plate, liquid and all, and serve with the wedge of cabbage on the side.

salads

สลัดสเต็ก

northern thai-style steak salad The translation of this recipe in Thai is “waterfall salad,” which sounds poetic until you learn that the waterfall it refers to is the blood that spills from the meat as it grills. The term has come to refer to a particular flavor profile achieved by a collection of ingredients including lemongrass, lime, dried chiles, fresh herbs, and sometimes toasted rice powder. In typical Northern Thai fashion, the resulting dish is one of the sticky rice’s best friends: vibrantly spicy, tart, and salty with just a spot of sugar for balance.

the ingredients

Combine the 1 tablespoon of lemongrass and the peppercorns in a granite mortar and pound to a coarse paste, about 15 seconds. Scrape it into a bowl with the steak, add the soy sauce, and use your hands to massage the steak until it’s well coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 1 hour. Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a lightly oiled grill pan or heavy skillet over medium heat. Grill the steak, flipping once, until well browned and lightly charred on both sides and just barely pink inside, 6 to 8 minutes total. Transfer the steak to a cutting board, let it rest for about 5 minutes, then cut it against the grain into slices that are somewhere between ⅛ and ¼ inch thick. Combine the lime juice, fish sauce, beef stock, sugar, chile powder, and the remaining 2 teaspoons of lemongrass in a medium pan, set it over medium heat, and heat the mixture just until it’s

teaspoon lemongrass, thinly sliced

black peppercorns

ounces flank steak

1½

teaspoons thai thin soy sauce

1½

tablespoons lime juice

1½

tablespoons thai fish sauce

tablespoon beef stock

teaspoon granulated sugar

teaspoon toasted-chile powder

cup peeled small shallots

cup small mint leaves

cup coarsely chopped cilantro

teaspoon toasted sticky rice powder

warm to the touch, 15 seconds or so. Turn off the heat. Add the steak slices to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer the salad to a plate in a low heap, pulling most of the herbs toward the top. Sprinkle on another pinch or two of rice powder, and serve.

salads

ซุปและแกง

soups & curries

Within the world of Thai food, the distinction between curry or soup is a fine one. As it's understood, dishes are considered curries if they contain a paste of chiles and aromatics that is either dissolved in broth or fried, then diluted in broth or other liquids. However, Thai soups and curries feature incredible flavors and are ultra comforting. These recipes are guaranteed to lift your spirits and brighten your mood. These soups make a satisfying dinner, and they're the perfect remedy for chasing away a cold or flu bug.

chapter three

ซุปอาหารทะเล

spicy thai seafood soup

This Thai Seafood Soup is authentic and incredible tasting. You’ll love the combination of shrimp and/or seafood together with lemongrass, coconut milk, and lime. This soup soothes and uplifts the spirit as well as the body. In Thailand, this soup is known for its health benefits and is the Thai equivalent of chicken noodle soup when you’re feeling ill. It’s also remarkably easy to make once you have the ingredients. Make this soup on a chilly fall or winter day and you’ll soon feel thoroughly

the ingredients

warmed from the inside.

Pour the chicken stock, the lemongrass, and kaffir lime leaves in 6 12

cups chicken stock medium raw shrimp, peeled and deveined

handful seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet

stalk minced lemongrass

kaffir lime leaves

cloves garlic, minced

teaspoon galangal

sliced red chilies

medium tomato, cut into thin strips

handful baby bok choy

ounce thick coconut milk

tablespoons fish sauce

tablespoon soy sauce

tablespoon lime juice

teaspoon sugar

cup fresh coriander, roughly chopped

soups & curries

a deep soup pot over medium-high heat. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. Bring to a boil. Add the garlic, the galangal, and the chilies. Reduce heat to medium and simmer, about 2-3 minutes. Add the shrimp, any other seafood you’re using, tomato, and baby bok choy. Simmer over medium heat, about 3-4 minutes, or until shrimp turns pink and plump and mussels (if using) have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent. Reduce heat to medium-low and add the coconut milk, fish sauce, soy sauce, lime juice, and sugar. Stir well to combine and gently simmer until hot (do not boil at this point). Taste-test the soup for salt and spice, adding more fish sauce instead of salt, or more chilies as desired. If too sour, add more sugar. If too spicy for your taste or if you’d like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice. Serve in bowls with fresh coriander sprinkled over.

แกงปลาไทย

thai fish curry

This fish curry tastes so delectable, you won’t believe how fast and easy it is. And it’s ready in just 20 minutes. Fillets of fish are simmered in a rich Thai curry sauce and the recipe includes vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot/wok. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work.

the ingredients Blend the first eight ingredients in a processor to a dry paste. You’ll want to stop every now and then to scrape down the sides of the work bowl. This paste can also be made three days in advance. It just needs to be covered and chilled. For the rest of the ingredients, heat the oil in a nonstick skillet over medium-high heat. Add 2 tablespoons of the dry paste mixture to the oil and stir, about 1 minute. Add the fish and cook for each side, about 1 minute each. Add the coconut milk and clam juice, then let the dish simmer until the fish is just opaque in the center, about 3 minutes per side. Using a slotted spoon, transfer the fish to a plate. Then boil the liquid in the skillet until it reduces into a thick sauce, about 8 minutes. Season the sauce with salt if desired. Return the fish and any other accumulated juices to the curry

⅓ 2

tablespoons minced fresh cilantro

tablespoons minced fresh lemongrass

tablespoon of turmeric

tablespoon minced fresh peeled ginger

tablespoon ground cumin

garlic cloves, halved

teaspoon dried crushed red pepper

tablespoon vegetable oil

ounces 1 ½ inch thick sea bass or halibut fillets, cut

sauce and heat. Sprinkle with any leftover cilantro and serve over the 2 cups cooked rice.

cup finely chopped yellow onion

into 3 inch pieces 1

cup canned unsweetened coconut milk

⅔ 2

cup bottled clam juice cups cooked rice

soups & curries

ตุน ๋ เต้าห ู ้

tofu stew with zucchini,

red bell pepper, and lime

This Thai stew, simmered in a spicy coconut-milk broth, is easy to make. Sautéing the tofu in roasted-peanut oil until golden and crisp adds both flavor and texture. If you want to turn this recipe into a meal, it is delicious if served over jasmine rice.

the ingredients Open the package of the extra firm tofu and drain. Pat the tofu dry and cut it into ½ inch cubes. You’ll want to cut the zucchini into ½ inch cubes as well now. Start heating 1 tablespoon oil in large nonstick skillet over medium-high heat. Add the tofu and sauté until golden, about 4 minutes. Transfer the tofu to a bowl. Add the remaining tablespoon of peanut oil, then the zucchini and the red bell pepper to the skillet. Sauté until beginning to soften, about 4 minutes. Return the tofu to the skillet. Add the ginger and stir, about 30 seconds. Add the coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste. Stir the mixture to dissolve curry paste. Simmer until sauce thickens, about 6 minutes. Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil and serve immediately.

tablespoons peanut oil, divided

12 ounce package extra firm tofu

pound yellow and/or green zucchini

large red bell pepper, diced

tablespoon minced fresh peeled ginger

1⅓

cups canned unsweetened coconut milk

3 1½

tablespoons fresh lime juice tablespoons soy sauce

teaspoon thai red curry paste

cup sliced fresh basil, divided

soups & curries

แกงหน่อไม ้เนื ้อวัว

thai-style beef

and asparagus curry

Serve this intensely flavored curry over steamed jasmine rice. Made with Thai red curry paste and coconut milk, the flavors of this dish will certainly entertain the senses. A side salad of bean sprouts drizzled with Asian salad dressing would be a cooling accompaniment and if you’re looking to follow it with something, try sticky rice with mango and salty-sweet coconut cream (found on page 50) as a dessert.

the ingredients Place the sliced beef and curry paste in medium bowl. Stir to 1

pound top sirloin steak, cut crosswise into thin strips

teaspoons thai red curry paste

tablespoons stir-fry oil or peanut oil

ounces asparagus, trimmed, cut into 1 ½ inch lengths

1½

cup canned unsweetened coconut milk

⅓ 6

cup chopped fresh basil lime wedges

coat beef thoroughly. This can be done 8 hours ahead of the time it needs to be cooked. Just cover and refrigerate or chill the beef and curry paste mixture until needed. Heat 2 tablespoons of the peanut oil in large skillet over high heat. Add the asparagus and sauté it until crisp, about 3 minutes. It should be tender and beginning to char slightly. Then, using a slotted spoon, transfer the asparagus to a bowl. Add the remaining 2 tablespoons of oil to the skillet. Add the curry paste covered beef in single layer. Cook over high heat without stirring until bottom of the beef begins to char slightly, about 2 minutes. Add the coconut milk and cook, stirring often, until the sauce is bubbling and slightly reduced, about 2 minutes. Add the asparagus and heat through. Then, stir in basil and squeeze the lime wedges over mixture. Serve immediately.

soups & curries

ซุป ไก่ ไทย

northern thai chicken soup Think of the best chicken soup you’ve had: steaming hot, rich,

comforting, and soul-satisfying to the core. Now add to that the complex fragrance of fresh Thai herbs like lemongrass, galangal, a sweet shallots. And wait, we’re not done yet! To that base, add a big fat pinch of warm Northern Thai spices and you’re starting to get an idea of what it’s all about.

the ingredients Cover the chicken pieces with cold water by 2 inches. Bring to a boil over high heat. Reduce to a simmer and cook until center of the chicken breasts registers 145°F on an instant-read thermometer, about 15 minutes. Remove the chicken breasts. Continue cooking until the legs are completely tender, about 45 minutes longer, adding more water as necessary to keep the chicken submerged. Transfer the legs to bowl with the chicken breasts and allow to cool. Remove and discard the carcass. While the broth cooks, combine the hot chilies, coriander, Sichuan peppercorn, long pepper, cloves, star anise, nutmeg, cinnamon, cardamom, and black pepper in wok. Heat over medium heat, stirring and tossing constantly, until toasted and fragrant, about 2 minutes. Transfer to a mortar and pestle or a spice grinder and grind into a fine powder. Wipe out wok. Add the shrimp paste to the spice mix and blend with a fork until homogenous. When the chicken is cooked, add the galangal and the lemongrass to the broth and simmer for 15 minutes. Strain the broth through a fine mesh strainer and set aside. Pick the chicken meat into bite sized pieces and discard the bones. Heat the oil in the wok over high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the shallots and spice mix and cook, stirring constantly, about 30 seconds. Add the strained broth and chicken

whole small chicken

small dried hot chilies

teaspoon whole coriander seed

teaspoon whole sichuan peppercorns

1 ¼ 1

whole long pepper teaspoon whole cloves star anise pod

teaspoon ground nutmeg

a cinnamon stick

1 ¼

pod green cardamom teaspoon whole black peppercorns

tablespoon thai shrimp paste

thin slices galangal

stalk lemongrass, bottom 4 inches only

whole shallots, thinly sliced

tablespoon vegetable or canola oil

ounces button mushrooms, cut into quarters

cup roughly chopped cilantro

pieces. Bring to a simmer, stir in the cilantro, and serve immediately.

soups & curries

ผัดทอดstir-fries A good stir-fry is a great way to use up odds and ends of meat, vegetable and noodles. Stir-frying is a wonderful way to cook, as it allows all of the nutrients to remain in the pan. And Thai stir-fries are among the best in the world - flavorful, fresh, and zinging with taste. Give one of these delicious stir fry recipes a try for dinner tonight and you won't be disappointed. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal.

chapter three

ก๋วยเตีย๋ วผัดหม ู

stir-fried rice noodles with pork, chinese broccoli, and soy sauce Rice noodles with pork, chinese broccoli, and soy sauce is a safety dish. Because no matter how mediocre the restaurant at which you order it, this stir-fry always tastes kinda good. But in the right hands, it becomes something incredible: the noodles slick, rich, and just barely sweet; the Chinese broccoli a little crunchy and bitter; the whole delicious mess smoky from a hot wok. This recipe provides these pleasures, even though you stir-fry on your stove top, rather than over a jet engine-like burner, as many vendors do in Thailand.

the ingredients

Heat a wok over very high heat and add the oil. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle about 15 seconds. Put the wok back on the heat, add the pork, and stir well. Then add the fish sauce and sugar and stirfry until the pork is just cooked through, about 1 minute. Transfer the pork to a bowl. Carefully separate the noodles. Unless you’ve found freshly made noodles, either microwave them briefly or briefly dunk them in boiling water (for a few seconds) just until they’re pliable enough to separate without crumbling. Drain them well before proceeding. Combine the thin and black soy sauces, sugar, and pepper in a small bowl and stir well. Wipe out the wok, if necessary, then heat it over very high heat, add the garlic oil, and swirl it in the wok to coat the sides. When the oil begins to smoke, crack in the egg. Cook the egg about 30 seconds, flip it, then push it to side of the wok. Add the noodles and cook for 15 seconds or so, prodding and

1½ 2

teaspoon vegetable oil small garlic cloves, peeled and lightly crushed

ounces boneless pork loin or lean shoulder

½ 1¼

teaspoon thai fish sauce teaspoon granulated sugar

ounces fresh wide, flat rice noodles

tablespoon thai thin soy sauce

teaspoon thai black soy sauce

small pinch of ground white pepper

tablespoon vegetable oil

large egg

ounces chinese broccoli, leaves coarsely chopped and stems

stirring them lightly them so they spread out a bit and don’t clump

thinly sliced

together. Add the garlic and cook for 15 seconds or so, stirring to mix and to break up the noodles and egg slightly. Add the Chinese broccoli and stir-fry about 15 seconds. Add the pork, then the soy sauce mixture, and stir-fry, letting the egg break up as you do, until the pork is heated through and the noodles have had a chance to absorb the liquids, about 1 minute. Transfer it to a plate and eat it right away.

stir-fries

ศร รี าชากุงผั ้ ด

sriracha shrimp stir-fry

Feeling like stir-fry but don't want to gather tons of ingredients or spend tons of time prepping? Then this is the recipe for you and it uses sriracha sauce. The sauce contains garlic, chilies, salt, vinegar, and sugar. All the flavors you need are right there.

the ingredients Cut up the onion into ¼-inch slices and saute them in 2 tablespoons of vegetable oil in a skillet over medium-high heat

medium yellow onion

tablespoons vegetable oil

pound large shrimp, peeled

until the onion is tender-crisp.

and deveined ½

Once that’s done, you add the shrimp to the pan along with the Thai Sriracha sauce, stir, cover, and let everything cook together over medium heat until the shrimp is cooked completely through

cup thai sriracha sauce

(but don’t overcook your shrimp), about 6 to 7 minutes. If you end up with thin or excessive liquid, remove the shrimp from the pan and reduce the sauce down to desired consistency. Adjust seasoning to taste. Serve over warm jasmine rice.

stir-fries

ผัดผักรวม

stir-fried mixed vegetables

This Thai stir-fried vegetables is a no-fail recipe, mostly because the stir-fry sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This is quite a 'saucy' Thai stir-fry that is never dry and it is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, whatever is fresh and available where you live.

the ingredients Combine the coconut milk, fish sauce, lime juice, soy sauce, dried crushed chili, and brown sugar together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallots, garlic, ginger, and chili. Stir-fry about 1 to 2 minutes, then add the carrot, mushrooms, and cauliflower. Also add ¼ of the stir-fry sauce. Continue stir-frying about 2 to 3 minutes. Add the broccoli and red pepper plus up to ½ of the remaining stir-fry sauce, enough to gently simmer vegetables in the sauce, about 2 minutes. Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness, about 2 to 3 minutes. Remove from heat and do one last taste test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over jasmine rice.

cup finely chopped shallots

cloves garlic, minced

small pieces galangal, thinly sliced

small fresh red chili, sliced

medium carrot, sliced

shiitake mushrooms, sliced

small head cauliflower, cut into florets

small head broccoli, cut into florets

red pepper, sliced into strips

2½

cups baby bok choy

handful fresh thai basil

tablespoons coconut oil

⅔

cup coconut milk

2½

tablespoons fish sauce

3½

tablespoons fresh lime juice

1½

tablespoons soy sauce

⅓ 2½

teaspoons dried crushed chili teaspoons brown sugar

stir-fries

ไก่ผดั กับถั ว่

stir-fried cashew chicken

Thai Cashew Chicken is one of the most popular dishes in Thai restaurants but you can make it at home just as well with this authentic recipe. Cashew chicken is made with lean chicken breast, yellow onions, red pepper, plus soy sauce all stir-fried quickly in a wok or frying pan. Cashew chicken is a simple stir fry recipe that is easy to make, incredibly delicious and healthy too. You can enjoy it with jasmine rice for a true Thai taste experience.

the ingredients Stir together the 2 teaspoons cornstarch, 2 tablespoons of soy 2

chicken breast, chopped into bite-size pieces or strips

teaspoons cornstarch

cup diced yellow onion

Combine the white cooking wine, 1 cup of the chicken broth, the other 2 tablespoons of soy sauce, rice vinegar, dark soy sauce, fish

cloves garlic, minced

red or green chilies, minced

green onions, cut into thin strips

cups shiitake mushrooms, sliced

red pepper, chopped

heads bok choy separated

1¼

cup chicken broth

tablespoon rice vinegar

teaspoon dark soy sauce

onion in oil over medium-high heat, about 1 or 2 minutes. Add marinated chicken plus mushrooms and red pepper. Continue stir

at a time. Add bok choy and continue stir frying until it softens

tablespoons white cooking wine tablespoons soy sauce

In a large wok or frying pan, fry the onion, garlic, chili, and green

or frying pan becomes dry, add a little of the broth, 1 tablespoon

cup cashews

sauce, and brown sugar in a bowl, stirring well. Set aside.

frying until chicken is cooked about 2 to 5 minutes. When the wok

into leaves 3

bowl. Add the chicken pieces and stir them well to combine. Set aside the bowl to marinate.

sauce and 1 tablespoon of water until dissolved in a medium-size

and turn bright green. Finally, add the sauce you made earlier, plus the cashews, stirring until everything is well combined and sauce thickens, about 1 or 2 minutes. Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). Serve immediately

tablespoons fish sauce

tablespoons brown sugar

tablespoon cornstarch powder

tablespoons peanut oil

with Thai jasmine rice.

stir-fries

ไก่ผดั ใบโหระพา

stir-fried chicken with hot basil The dish is defined by a last-minute dose of hot basil, an ingredient so essential that the dish is named for it. In the United States, we’d never give top billing to an herb. Dill salad? No, it’s egg salad. Grilled rosemary? No, it’s a charred steak -- so what if it happens to be perfumed by a few sprigs?

the ingredients Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides.

tablespoons vegetable oil

large egg

tablespoon thai fish sauce

teaspoons thai black soy sauce

teaspoon granulated sugar

tablespoon peeled garlic

When it begins to smoke lightly, crack in the egg and cook for about 5 seconds. It should spit and sizzle violently and the whites

cloves, halved lengthwise and lightly crushed 5

egg, frequently tipping the pan slightly and basting the egg with the oil, just until the white has set and the yolk is cooked the way you like it, about 1 minute. Turn off the heat. Transfer the egg to paper towels to drain, leaving the oil in the wok. Combine the fish sauce, soy sauce, and sugar in a small bowl

ounces ground chicken

cup long beans, cut crosswise

cup yellow onion, thinly sliced

fresh red chiles, thinly sliced

dried red chiles, fried and

and stir well. Heat the wok again over very high heat. When the oil smokes lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it turns light golden brown, about 30 seconds. Put the wok back on the heat, then add the chicken, long beans, onions, and fresh chiles. Stir-fry and break up

very coarsely crumbled 1

should bubble and puff. Decrease the heat to medium and cook the

the chicken as you do until the meat is just barely cooked through,

cup hot basil leaves

about 1 minute. Add the dried chiles and the fish sauce mixture, and stir-fry until the liquid has been absorbed by the meat, about 30 seconds to 1 minute more. Turn off the heat. Just before you’re ready to serve, turn the heat back to high, and once the meat is heated through, add the basil, and stir just until it is wilted and very fragrant, 15 seconds or so. Serve immediately with the jasmine rice and fried egg.

stir-fries

ไก่ข งิ ไทยผัด

thai ginger chicken stir-fry

This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you may never call for Thai take-out again.

the ingredients In a small bowl, mix together the fish sauce, oyster sauce and sugar. Keep near the stove along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, about 1 minute. Add the garlic, stir and continue cooking while stirring constantly, about 1 minute. The chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger and sauce. Stir-fry until

tablespoons fish sauce

tablespoon oyster sauce

teaspoon sugar

tablespoons canola or other high-heat oil

ounces boneless skinless chicken breast or thigh, cut into bite-size

the chicken is cooked through and the bell peppers and onions are tender-crisp, about 3 minutes. Scoop the cooked plain white or brown rice onto a plate and place the stir-fry on top of the rice. Serve immediately.

pieces (about ¼ inch thick) 2

cloves garlic, minced

green onions, ends trimmed, cut crosswise into 1 inch pieces

1 ½ 2

small red bell pepper, thinly sliced small yellow onion, thinly sliced tablespoons fresh ginger, cut into matchstick size pieces

cup cooked white rice or brown rice, for serving

stir-fries

ขนมหวานที ่

desserts & sweets

In Thailand, the category of khong waan, or sweet things, isn’t necessarily meant to follow dinner. Instead, it comprises a vast bunch of snacks that happen to be sweet and that you eat at any time. In that sense, I like to think of Thai sweets as closer to donuts than to ice cream sundaes. People might look at you funny if you ate a sundae before noon; eating donuts is acceptable whenever you do it.

chapter five

ข า้ วเหนียวมะม่วง

sticky rice with mango

and salty-sweet coconut cream

Mango with sticky rice showcases another quality common to khong waan: It isn’t all that sweet. Or at least, the sweetness is balanced by a good measure of saltiness. In this case, both the coconut cream mixture you stir into the sticky rice and the one you drizzle on at the end contain more salt than you might expect. Any fan of salted caramel understands why this is an awesome idea.

the ingredients Combine 2 cups of coconut cream, 1 ½ tablespoons of sugar, 3 1½

cups unsweetened coconut cream tablespoons granulated sugar (cream)

½ 1½

cup granulated sugar (sticky rice) teaspoons kosher salt (cream)

tablespoon kosher salt (sticky rice)

fresh or frozen pandan leaves, tied in a knot

2½

cups uncooked thai sticky rice, soaked for 2 hours in enough water to cover

ripe mangos, cut and peeled (shown on page 52)

tablespoon toasted sesame seeds

and 1 ½ teaspoons of salt in a small pot. Add 1 pandan leaf to the pot. It’s fine if it isn’t completely submerged. Set the pot over high heat, bring the mixture to a simmer (don’t let it boil), then decrease the heat to low. Cover and cook until the cream has thickened slightly, about 10 minutes. Remove and discard the pandan leaf. Pour enough water into a sticky rice steamer pot to reach a depth of about 2 inches. Bring it to a boil over high heat. Either add the rice to the mesh bag and put the bag in the basket. Fold the bag so it covers the rice, pat the bundle so the rice is in an even layer, and cover. Decrease the heat slightly to maintain a steady boil and set the basket into the pot. Cook until the grains are fully tender but slightly underdone, about 12 minutes. Meanwhile, combine the 1 cup of coconut cream, ½ cup of sugar, and 1 tablespoon of salt in a medium pot. Add the pandan leaf, set the pot over high heat, and bring the mixture to a simmer. Stir about a minute. Turn off the heat, cover the pot, and let the mixture sit about 5 minutes. Remove and discard the pandan leaf. Let this cream mixture cool just until it’s warm but no longer hot. Add the cooked sticky rice to the pot and gently stir and fold it until it’s evenly coated in the cream. Cover and let it sit for 10 minutes. Then put 3/4 to 1 cup of the sweet sticky rice on each of 6 plates, then divide the mangoes evenly on top. Top each serving with the cream topping and a sprinkle of the sesame seeds.

desserts & sweets

วิธ กี ารหั น ่ มะม่วง

how to peel and slice a mango

Start off by getting a good semi-ripe mango. You shouldn’t buy a mango that is perfectly ripe, but one that is a day or two before it reaches that stage. Then, with a very sharp knife (or a serrated knife which works very well), make a shallow under the skin slice at the top of the mango.

With your thumb pushing the blade (away from your body) and your index finger navigating the path, slowly peel a strip of skin off the mango along the curvature of the fruit. Start off with a thin strip as the wider the strip, the more likely you are to slice off too much flesh along with the skin.

Once the entire mango is peeled, position your knife parallel with the wide surface of the pit. Make a cut as close to the pit as possible. In see-sawing motion, work your knife blade along the length of the pit all the way to the end tip of the mango. Cut the mango crosswise into thick slices. Serve immediately.

how to peel & slice a mango

หวานข า้ วเหนียว

sweet sticky rice

The greatest strength of sweet sticky rice is that it’s so damn versatile. It can be served with a myriad of different Thai dishes and desserts or it can be served on it’s own. That’s why it’s included as it’s own recipe here, even though it is a part of each dessert recipe in this book. Whether you’re enjoying it on it’s own or as part of something else, this sticky rice is sure to satisfy your sweet tooth.

the ingredients Put the sticky rice in a large bowl and add enough water to cover by an inch or two. Let it soak for at least 4 hours or up to 10 hours. Pour enough water into the sticky rice steamer pot to reach a depth of about 2 inches. Bring it to a boil over high heat. Either add the rice to the mesh bag and put the bag in the basket. Fold the bag so it covers the rice, then pat the bundle so the rice is in a more or less even layer, and cover with a pot lid. Decrease the heat slightly to maintain a steady but not furious

2½ 1 ½

cups uncooked thai sticky rice cup unsweetened coconut cream cup granulated sugar

tablespoon kosher salt

fresh or frozen pandan leaf, tied in a knot

boil and set the basket into the pot. Cook until the grains are fully tender but still chewy and definitely not mushy, about 12 minutes. Transfer the rice to a small cooler or large bowl covered with a plate. The sticky rice will stay warm for an hour or so. Meanwhile, combine the 1 cup of coconut cream, ½ cup of sugar, and 1 tablespoon of salt in a medium pot. Add the pandan leaf, set the pot over high heat, and bring the mixture to a simmer. Stir about a minute. Turn off the heat, cover the pot, and let the mixture sit about 5 minutes. Remove and discard the pandan leaf. Let this cream mixture cool just until it’s warm but no longer hot. Add the cooked sticky rice to the pot and gently stir and fold it until it’s evenly coated in the cream mixture. The sticky rice mixture keeps covered in the fridge for up to a day. To reheat it , cover with plastic and microwave on low just until the rice is warm through and serve it right away.

desserts & sweets

ข า้ วเหนียวส งั ขยา

sticky rice with durian custard

Whether you’re new to durian or an old hand, this custard is the ideal way to eat the fruit in the United States, since the fresh fruit we get here tends not to be as tasty as the frozen kind. Any textural sacrifice from freezing is no big deal for this dish though, since you’ll be squishing and cooking it anyway. The custard isn’t ultra smooth like a French pot de crème but more like a flan. Leftover custard and sticky rice make a great breakfast.

the ingredients Put the palm sugar in a large microwavable bowl, sprinkle on 2 1½

pounds palm sugar

tablespoons water

1½ 4

teaspoons tapioca starch ounces defrosted frozen durian flesh

5 1¼ 2 ½ 2

large eggs cup unsweetened coconut cream fresh or frozen pandan leaves teaspoon kosher salt cups cooked sweet sticky rice (page 53)

tablespoons of the water, cover the bowl with plastic wrap, and microwave on low, about 10 to 30 seconds. Pound the mixture in a mortar (or mash it in the bowl) until you have a smooth paste. Pour about 3 inches of water into a steamer, insert the steamer layer, cover, and bring the water to a boil over high heat. In a small bowl, stir the tapioca starch with the remaining 1 tablespoon of water until it’s smooth. Then in a large bowl, combine the durian, eggs, coconut cream, pandan leaves, 1 ½ cups of the softened palm sugar, salt, and the tapioca mixture. Use your hands to squeeze and firmly scrunch the ingredients together until smooth, about 5 minutes. Strain the mixture through a fine-mesh strainer into the large heat proof bowl, stirring and smooshing to extract as much liquid as you can and discarding the remaining solids. The mixture should reach a depth of approximately 2 inches. Decrease the heat under the steamer slightly so the water is still boiling but not wildly. Gently stir the mixture, then carefully add the bowl to the steamer basket. Cover the steamer and cook just until the custard has set, 45 minutes to 1 hour. Carefully remove the bowl from the steamer. Let the custard cool to room temperature. You can store the custard in an airtight container in the fridge for up to 5 days. To serve, put about a cup of sweet sticky rice on a plate and about a ½ cup of the custard on top.

desserts & sweets

แซนวิชไอศคร มี

thai-style ice cream sandwich Rather than sandwiching ice cream scoops between two cookies or crackers, this recipe goes the way of the Thai and serves the sweet

stuff in a hot dog bun. It’s so simply brilliant because the bun catches any drippings and neatly holds all toppings.

the ingredients Combine the sugar and the water in a small pot, set it over medium heat, and let it come to a simmer, stirring occasionally. Keep cooking until the sugar fully dissolves and the mixture registers 230°F to 235°F on a candy thermometer. Take the pot off the heat and let the mixture come to room temperature. The mixture will harden slightly as it cools. Combine the mixture and the coconut cream in a mixing bowl. Cover and refrigerate the mixture, stirring occasionally, until it’s fully chilled, at least 1 hour. Meanwhile, cut the jackfruit flesh into approximately ¼ inch chunks. Once the mixture has fully chilled, stir in the jackfruit. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. (The specifics of the process vary from machine to machine.) Transfer the mixture to containers and freeze until fully frozen, at least 4 hours. This will keep up to 1 week

1 ½

cup granulated sugar cup water

cups unsweetened coconut cream

ounces defrosted frozen mature or ripe jackfruit flesh

split-top hot dog buns

cup sweet sticky rice, warm (page 53)

bottle chocolate syrup, for drizzling

can sweetened condensed milk, for drizzling

cup coarsely crushed unsalted roasted peanuts

and you’ll have about 1 ½ quarts. Just before you plan to serve them, pull open the buns and spread a generous 2 tablespoons of sticky rice on each one. Top each bun with 3 or 4 small scoops of the ice cream, then lightly drizzle the ice cream with chocolate syrup and condensed milk, then sprinkle on the peanuts. Don’t be shy. Pick it up and eat it like a sandwich.

desserts & sweets

คิดสุดทา้ ย

final thoughts

Now that you've experienced a taste of Thai cooking from the comfort of your own home, it's time to get planning that journey to Thailand. Because if there is one thing for certain when it comes to foreign food, it's that you've never truly experienced the cuisine until you've traveled to it's place of origin, inhaled the thick aromas wafting through the streets, heard the sizzling of the meals being prepared, seen the natives effortlessly crafting a complex dish, felt the sweltering heat of the streets in the hot season, and encountered the flavors in an authentic setting. Sure, many Thai restaurants may come close, but it's never quite authentic enough. So with that in mind, get out there, travel the world, and experience the native dishes as they were meant to be enjoyed. But until then, let this cookbook be a helpful little guide on your excursion to the flavors of southeast Asia.

final thoughts

เครindex อื ่ งบ่งบอก a

chicken, 44

appetizers, 11

bananas, 12 basil, 35, 36, 43, 46 beans green, 13 long, 28, 46 beef and asparagus curry, thai-style, 36

broccoli, 43 chinese, 41

chicken soup, northern thai, 37 chicken with hot basil, stir-fried, 46

c cabbage

chiles dried, 37, 43, 46 green, 22, 44

green, 28

red, 28, 32, 43, 44, 46

red, 24

thai, 24

white, 24, 28

chocolate syrup, 55

carrots, 22, 43

cilantro, 22, 24, 25, 27, 29, 33, 37

cashew chicken, stir-fried, 44

cinnamon, 37

cashews, 44

clam juice, 33

cauliflower, 43

cloves, 37

celery

coconut cream, 19

chinese, 22 chicken breast, 44, 47

whole, 37

hot dog, 55

baby, 32, 43

thigh, 47

buns

asparagus, 36

bok choy, 44

ground, 46

broth

index

unsweetened, 16, 50, 53, 54, 55 coconut milk unsweetened, 15, 18, 33, 35, 36

condensed milk sweetened, 18, 55 cooking wine

fish cakes with cucumber

white, 44

relish, thai-style, 13

coriander, 32, 37

j jackfruit, 55

fish curry, thai, 33

ground, 19

fish

seeds, 18

fillet, 32, 33

kaffir lime leaves, 13, 32

corn, 16

paste, 13

cornstarch, 44

sauce, 22, 24, 25, 28, 29, 32, 41,

powder, 44

43,44, 46, 47

crab, 32

fried bananas, thai-style, 12

cucumber, 27

fried egg salad, 22

lemongrass, 18, 24, 25, 29, 32, 33, 37

relish, 13

lettuce, 22, 25

cucumber salad with roasted peanuts, 27 cumin

limes

ground, 33

galangal, 18, 32, 37, 43

seeds, 18

garlic, 22, 28, 33, 41, 46

curries, see soups

juice, 22, 24, 25, 28, 29, 32, 35, 43 small, 28 wedges, 16, 36 limestone solution, 12

minced, 19, 32, 43, 44, 47

ginger, 33, 35, 47

curry paste massaman, 15

ginger chicken stir-fry, thai, 47

red, 13, 15, 35, 36

green cardamom pods, 37

mangos, 50, 52

grilled beef salad, 24

mint, 24, 29

grilled sweet corn with salty

mixed vegetables, stir-fried, 43

coconut cream, 16

mushrooms button, 37

dried coconut unsweetened, 12 desserts, 49

shiitake, 43, 44 mussels, 32

how to peel and slice a mango, 52

e eggs, 22, 41, 46, 54 whites, 13

nutmeg

ice cream sandwich, thai-style, 55

index

ground, 37

o oil canola, 37, 47 coconut, 43

pork loin

shrimp

boneless, 18, 41 pork satay, 18

medium, 28, 32

pork shoulder

paste, 37

boneless, 41

shrimp satay with thai

peanut, 35, 36, 44

peanut sauce, 19

vegetable, 12, 13, 22, 33, 37, 41, 42, 46 rice, 33

onions

large, 19, 25, 42

snacks, see appetizers soups, 31 soy sauce, 32, 35, 43, 44

green, 24, 44, 47

brown, 47

black, 41, 46

yellow, 22, 33, 42, 44, 46, 47

sticky, 50, 53

dark, 44

sweet sticky, 54, 55

thin, 29, 41

oyster sauce, 47

white, 47

p palm sugar, 28, 54 syrup, 22 pandan leaves, 16, 50, 53, 54

squid, 25

rice flour, 12

sriracha sauce, thai, 42

rice noodles, 41

sriracha shrimp stir-fry, 42

rice noodles with pork,

star anise pods, 37

chinese broccoli, and soy

steak salad, northern thai-style, 29

sauce, stir-fried, 41

steak

papaya salad, central thai-style, 28

flank, 29

papayas green, 28 peanut butter unsweetened, 15 peanut sauce, thai-style, 15

rib-eye, 24 sirloin, 36

salads, 20

sticky rice with durian custard, 54

salt, 12, 15, 16, 27

sticky rice with mango and salty-

kosher, 18, 50, 53, 54

sweet coconut cream, 50

peanuts, 27, 28, 55

scallops, 32

stir-fries, 38

peppers

seafood salad with herbs, 25

stock

dried, 25, 33

seafood soup, spicy thai, 32

beef, 29

jalape単o, 27

sesame seeds

chicken, 32

long, 37

toasted, 50

red, 43, 44

untoasted, 12

red bell, 35, 47

shallots, 24, 25, 29, 37, 43

sugar, 12, 15, 19, 27, 32, 47 brown, 43, 44 granulated, 16, 18, 29, 41, 46, 50, 53, 55

peppercorns black, 29, 37

sweet sticky rice, 53

sichuan, 37

sweets, see desserts

index

t tapioca starch, 54 tarragon, 25

w water, 15, 28, 54, 55 tamarind, 28

toasted sticky rice powder, 29 toasted chile powder, 29

white pepper ground, 18, 19, 41

tofu, 35

tofu stew with zucchini, red bell pepper, and lime, 35 tomatoes, 32

zucchini

cherry, 28

green, 35

turmeric, 33

yellow, 35

ground, 19 yellow, 18

v vinegar apple cider, 15 rice, 44 rice wine, 27 white, 15

index

คิดสุดทา้ ย

acknowledgements photo credits

recipe credits

tyler schwab

pok pok

lili de simone

food and stories from the streets, homes, and roadside restaurants of thailand

special thanks to

shesimmers thai cooking blog

lisa beedham

the bon appetit cookbook

michele cole

bon appetit

william schwab

fast, easy, fresh

travis almeter

all recipes website

jason dilworth

serious eats website

megan urban

the kitchn website about website thai food

this book was designed, compiled, and edited by tyler schwab

acknowledgements