Heritage Thai Cuisine Class Recipe Book
Larb Gai Nam Prik Ong See Krong Moo Tord Gratium Som Tam Malakaw Yam Som Oh Chu Chee Pla Phad Thai Gaeng Khiaw-Waan Gai Gaeng Moo Phrik Thai Orn Gaeng Phanaeng Neua Gaeng Som Pla Tom Yum Goong Tom Kha Gai
Larb Gai Spicy Chicken Salad with Herbs This is a really fresh tasting salad and is slightly different from other spicy salads as it contains ground, roasted sticky rice. The fresh mint that is served with this dish adds aroma and flavor.
Ingredients Chicken (minced)
150 grams
Shallot (thinly sliced)
1 piece
Fish sauce
1 tablespoon
Lime juice
2 tablespoons
Chili powder
1 teaspoon
Parsley (chopped)
1 tablespoon
Spring onions (chopped)
1 tablespoon
Mint leaves (chopped)
1 tablespoon
Ground, roasted sticky rice powder
1 teaspoon
Sugar
1 teaspoon
Coriander
1 tablespoon
Mint leaves (for garnish) Fresh vegetables (selection)
Directions 1. Place the chicken, shallot, parsley, fish sauce, sugar, lime juice and chili powder into a bowl and mix thoroughly. Heat a wok and, on medium heat, cook the mixture for about 5 minutes until the chicken is cooked. Transfer the cooked chicken mixture into a bowl and add the coriander, spring onion, chopped mint leaves and ground, roasted sticky rice and mix well. 2. Serve garnished with some mint leaves and a selection of fresh vegetables such as long beans, cabbage, lettuce, spinach, cucumber, etc.
Nam Prik Ong Minced Pork Northern Style A popular dish in Northern Thailand, Nam Prik Ong is often paired with sticky rice, streaky pork and fresh vegetables such as cucumber, lentils and Chinese cabbage.
Ingredients Pork (thinly sliced)
100 grams
Oil
2 tablespoons
Chili paste
2 tablespoons
Crispy garlic
1 tablespoon
Cherry tomatoes, cut into quarters Chicken stock
10 pieces 100 ml
Fish sauce
1 tablespoon
Spring onions (chopped)
1 teaspoon
Coriander (chopped)
1 teaspoon
Sugar
1 teaspoon
Crispy shallots (optional)
1 teaspoon
Directions 1. Put the oil in a wok, when it becomes hot add the chili paste and stir well to blend, then cook until fragrant. 2. Stir the pork into the chili paste for a few moments, and then add the cherry tomatoes and chicken stock. 3. Add fish sauce and sugar, and cook for about 3 minutes. 4. Turn off the heat and garnish with the crispy shallots, garlic, spring onions and coriander. Serve with a selection of vegetables and sticky rice.
See Krong Moo Tord Gratium Pork Spareribs with Crispy Garlic and Pepper Pork marinaded with spices and garlic delivers a delicious hunger-inducing aroma, and this dish is ever popular throughout Thailand. It is a dish simple to cook at home and brought to the office or picnic for lunch.
Ingredients Pork spareribs Coriander root (and stem - smash and cut in half) Garlic
7 - 8 pieces 2 pieces 100 grams
White peppercorns (crushed)
1 teaspoon
Oyster sauce
2 tablespoons
Light soy sauce
1 tablespoon
Soy sauce
1 tablespoon
Sugar
1 teaspoon
Chicken stock / water As needed
Directions 1. Put the spareribs into a pan together with all the sauce ingredients. Stir to combine and then add the chicken stock. Turn on the heat, bring the stock to the boil and then simmer for about 20 minutes until the sauce starts to thicken. 2. Remove the spareribs from the sauce and place them on some kitchen paper to drain. Strain the sauce and return it to the pan and keep for later. Pour oil into a wok and when it is hot, fry the spareribs, on a medium heat, until they are golden brown (4 - 5 minutes). 3. Keep stirring as they cook. Remove from the oil and drain on kitchen paper. To serve, warm up the sauce, place the spareribs onto a plate, pour the sauce over the top and sprinkle with the garlic.
Som Tam Malakaw Green Papaya Salad This dish from the north-east is now popular throughout Thailand. Som means ‘sour’ and Tam means ‘pound’ (with a pestle and mortar). Multiply the ingredients by the number of portions, but make just one serving at a time otherwise it won’t fit in your mortar.
Ingredients Small hard, green unripe papaya
100 grams
Dried shrimp
1 tablespoon
Palm sugar
1 tablespoon
Thai chili, 2 - 6 pieces stems removed (6 will give a very hot result)
Fish sauce
1 tablespoon
Cherry tomatoes
2 pieces
Lime
1 piece
Garlic cloves Snake beans (cut into 2.5 cm pieces)
1 - 2 pieces 25 grams
Carrot Peanuts
10 grams 5 grams
Directions 1. Peel the green papaya with a vegetable peeler and cut the papaya into long, thin shreds. If you have a mandolin, use the grater attachment. 2. Mix the palm sugar with the fish sauce until the sugar has dissolved. 3. Using a large, deep pestle and mortar, pound the garlic into a paste. Add the roasted peanuts and pound roughly together with the garlic. Add the papaya and pound softly, using a spoon to scrape down the sides, turning and mixing well. 4. Add the beans, dried shrimp and chilies and keep pounding and turning to bruise these ingredients. Add the sugar mixture and tomatoes, squeeze in the lime juice and add the lime skin to the mixture. Lightly pound together for another minute until thoroughly mixed. As the juice comes out, pound more gently so the liquid doesn’t splash. Discard the lime skin. Taste the sauce in the bottom of the mortar and adjust the seasoning if necessary. It should be a balance of sweet and sour with a hot and salty taste. 5. Spoon the papaya salad and all the juice onto a serving plate.
Yam Som Oh Prawn and Pomelo Salad This northern Thai salad uses pomelo to give a sweet / tart flavor. Different varieties of pomelo are available in Thailand; some have pink flesh and others have yellow. Serve the salad with sticky rice and eat it as soon as it is ready.
Ingredients Pomelo
1 large
Fish sauce
1 tablespoon
Lime juice
2 tablespoons
Sugar
1 teaspoon
Chili jam
1 tablespoon
Prawns (boiled)
3 pieces
Fresh Asian shallots, finely sliced
Directions
30 grams
Bird’s eye chilies, bruised
2 pieces
Coconut milk
3 tablespoons
Fried Asian shallots
1 tablespoon
Peanuts (mashed) Coriander / mint leaves, for garnish
1 tablespoon
1. To peel a pomelo, first slice a circular patch off the top of the fruit, about 2 cm deep (roughly the thickness of the skin). Next, score four deep lines from top to bottom, dividing the skin into four segments. Peel away the skin, one quarter at a time. Remove any remaining pith and separate the segments of the fruit. Peel the segments and remove any seeds. Crumble the segments into their component parts, without squashing them or releasing the juice. 2. To make the dressing, combine the fish sauce, lime juice, peanuts, sugar, coconut milk and chili jam in a small bowl and stir. 3. In a large bowl, gently combine the pomelo, prawns, toasted coconut, shallots, chilies, mint and coriander. Just before serving, add the dressing and toss gently to combine all the ingredients. Serve sprinkled with fried shallots.
Chu Chee Pla Deep - fried Fish with a Red Curry Sauce A variety of local fish or prawns can be used in this easy to cook home - style curry dish, blended with red curry paste but without coriander seeds and cumin.
Ingredients Snake-head fish fillets (cut on the diagonal at 5 mm intervals into bite-sized pieces) Oil Coconut milk
200 grams
2 tablespoons 100 ml
Red curry paste (or panaeng)
2 tablespoons
Palm sugar
1 tablespoon
Fish sauce
1 tablespoon
Large red chili (fresh - shredded)
1 piece
Kaffir lime leaves (shredded)
4 pieces
Sweet basil, for garnish
Directions 1. Pour the oil into a wok and when it is hot, add the fish and fry until it turns golden brown. Remove from the oil, drain on kitchen paper and transfer to a serving plate. 2. Re-heat the oil, add the curry paste and stir for a couple of minutes or until it can be smelt, then add coconut milk and stir for another couple of minutes. 3. Once the paste is cooked, add the palm sugar, fish sauce, red shredded chili and kaffir lime leaves. 4. Turn off the heat and pour the sauce over the top of the deep - fried fish. Serve garnished with the kaffir lime leaves and sweet basil.
Phad Thai Thai Fried Noodles with Prawns This is one of the most famous dishes in Thailand. Everyone who visits should try it, otherwise they cannot say they have really been here! To make it, you need to use small white noodles of the dried “Sen Jan” variety. You can substitute meat for the prawns if you prefer.
Ingredients 100 grams
Chili powder, depending on taste
¼ teaspoon
Prawns
5 pieces
1 tablespoon
Tamarind puree
3 tablespoons
Dried shrimp, ground or pounded
Fish sauce
2 tablespoons
1 tablespoon
Palm sugar
2 tablespoons
Preserved turnip, finely chopped
Vegetable oil
3 tablespoons
Peanuts, chopped, roasted
1 tablespoon
Shallot (sliced)
1 tablespoon
Bean sprouts
Tofu (diced)
1 tablespoon
Egg
1 piece
Long red chili, seeded 1 piece and shredded, for garnish
Chinese chives
3 bunches
Dried noodles (Sen Jan)
Directions
50 grams
A few coriander (cilantro) leaves for garnish Lime wedges, to serve
1. Soak the noodles in water for 1 to 2 minutes or until soft, then drain. 2. Peel and de-vein the prawns and cut each prawn along the back so it opens like a butterfly (leave each prawn joined along the base and at the tail, leaving the tail attached). 3. Combine the tamarind with the fish sauce and palm sugar in a bowl. 4. Pour the oil into a wok or saucepan, then add Prawns and stir to 50%. 5. Add the egg and stir for a minute, then add shallot, turnip and tofu and stir them together. 6. Blend the noodles and tamarind sauce and cook until the noodles are well done or soft. (If the noodles are not done, you can add a little water.) 7. Add all the rest of the ingredients and stir them together.
Gaeng Khiaw-Waan Gai Green Curry with Chicken This familiar classic, which should never be extremely hot, has as its base a paste of chilies, galangal and lemon grass. Bitter vegetables such as Thai eggplant offset the sweetness of the coconut cream. Tender steak can be used instead of chicken.
Ingredients Green curry paste or bought paste
2 tablespoons
Skinless chicken thigh fillets, sliced
150 grams
Coconut milk
200 ml
Fish sauce
2 tablespoons
Palm sugar
1 tablespoon
Thai eggplants (aubergines), cut into quarters
2 pieces
Kaffir lime leaves, torn in half
7 pieces
Chicken stock Sweet basil A handful of Thai sweet basil leaves and I long red chili, seeded and finely sliced, for garnish
100 ml 10 leaves
Directions 1. Pour the oil into a wok and when it begins to heat up, add the curry paste and stir well, then cook until fragrant. 2. Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over a medium heat for another 5 minutes. 3. Add the eggplants and cook, stirring occasionally, for about 5 minutes or until the eggplants are cooked. Add the kaffir lime leaves and basil. Taste, and then adjust the seasoning if necessary. Spoon into a serving bowl.
Gaeng Moo Phrik Thai Orn Red Pork Curry with Green Peppercorns Peppercorns add a distinctive, very fresh and spicy, but not too hot, taste to this dish. You can use pork as suggested or finely sliced chicken thigh fillets. Cooked baby potatoes and bamboo sheets are a popular addition to this curry.
Ingredients Red curry paste or bought paste
2 tablespoons
Fish sauce
2 tablespoons
Palm sugar
1 tablespoon
Lean pork, finely sliced
150 grams
Coconut milk
200 ml
Thai eggplants (aubergines), cut into quarters Fresh green peppercorns, cleaned Kaffir lime leaves, torn in half
2 pieces 20 grams 7 pieces
Long red chilies, seeded and finely sliced, for garnish
10 grams
Basil
10 leaves
Directions 1. Heat the oil in a saucepan or wok and stir-fry the curry paste over a medium heat until fragrant. 2. Add the coconut milk, fish sauce and palm sugar and cook for another 2 minutes or until the mixture begins to darken. Add the pork and stir for 5 to 7 minutes. 3. Add the eggplants and green peppercorns and cook for 5 minutes. Add the kaffir lime leaves and basil. Taste, and then adjust the seasoning if necessary. Transfer to serving bowl.
Gaeng Phanaeng Neua Phanaeng Beef Curry This is a dry, rich, thick curry made with small amounts of coconut milk and a dry (phanaeng) curry paste, which includes red chilies, lemon grass, galangal and peanuts. It is not too hot and has a sweet and sour taste. You can use any tender cut of beef.
Ingredients Chicken Stock
100 ml
Vegetable oil
2 tablespoons
Dry curry paste or bought paste
2 tablespoons
Beef flank steak, sliced into strips
200 grams
Coconut milk
150 ml
Fish sauce
1½ tablespoons
Palm sugar
1 tablespoon
Kaffir lime leaves, finely sliced, for garnish
6 pieces
Long red chili, seeded and finely sliced, for garnish
1 piece
Directions 1. Heat the oil in a saucepan or wok and stir-fry the curry paste over a medium heat until fragrant. 2. Add the beef and stir. Add nearly all of the coconut milk, the sauce and palm sugar and reduce to a low heat. Simmer, uncovered, for 5 to 7 minutes. Although this is meant to be a dry curry, you can add a little more water during cooking if you feel it is drying out too much, then add kaffir lime leaves and chili. Taste, and then adjust the seasoning if necessary. 3. Spoon the curry into a serving bowl. Serve with cucumber relish.
Gaeng Som Pla Tamarind Flavored Soup with Fish A sour and spicy fish curry or soup with vegetables popular in central Thailand, Gaeng Som Pla is characterized by its sour taste, which comes from tamarind. The recipe uses palm sugar to sweeten the curry.
Ingredients Fish fillets (thinly sliced)
150 grams
Chicken stock (or water)
300 ml
Palm sugar
2 tablespoons
Fish sauce
2 tablespoons
Carrot (sliced) Long beans (cut into 2.5 cm lengths) White radish root (sliced) Tamarind juice Gaeng som curry paste Water mimosa
50 grams 2 pieces 50 grams 5 - 7 tablespoons 3 tablespoons 20 grams
Directions 1. Put the paste into a pan along with the stock and bring to the boil. When it is boiling, add the palm sugar and stir gently. Add the fish sauce, followed by the carrot, long beans and white radish root and simmer for 5 minutes 2. Add the tamarind juice and stir. Then add the fish and cook for 5 minutes. Add the water mimosa to the soup just as the heat is turned off and the soup is ready to be served.
Tom Yum Goong Spicy River Prawn Soup The words “tom yum” are derived from two Thai words. Tom refers to the boiling process, while yum refers to a Thai spicy and sour salad. Indeed, tom yum is characterized by its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth.
Ingredients Chicken stock (or water) Cleaned river prawns (cut the mustache) Galangal
300 ml 3 pieces 10 slices
Stalk of lemongrass (lower 1/3 only, sliced)
1 piece
Shallots (smashed)
5 pieces
Green and red bird’s eye chilies (smashed)
10 - 20 pieces
Kaffir lime leaves (torn into pieces, discarding the stem) Straw mushrooms (cut in ½)
4 pieces
50 grams
Tomato (cut in ½)
2 pieces
Fish sauce
2 tablespoons
Parsley (chopped) 2 pieces Lime juice
3 tablespoons
Sugar
1 teaspoon
Directions 1. Put the stock into a pan and bring to the boil. Then, on a medium heat, add the galangal, lemongrass, shallots, bird’s eye chilies and kaffir lime leaves. Bring the stock back to the boil to simmer for 2 minutes. 2. Add the mushrooms and tomato and stir gently. Then add the river prawns and cook for a further 2 minutes. 3. Add the fish sauce, sugar, parsley, and lime juice, then bring back to the boil. Turn the heat off and serve. It should taste sour, salty and spicy. If you prefer, you can add evaporated milk to make it creamier.
Tom Kha Gai Chicken, Coconut and Galangal Soup This is one of the classic soups of Thailand and the Thai name means “boiled galangal chicken”. Although usually made with chicken, you can make this recipe using prawns, fish or vegetables. Don’t worry when the coconut milk splits - it is supposed to.
Ingredients Chicken Stock
100 ml
Fish sauce
2 tablespoons
Coconut milk
200 ml
Sugar
1 tablespoon
Baby tomatoes, cut into bite-sized pieces
2 pieces
Lemons grass stalk, white part only, cut into a tassel or bruised
1 piece
Piece of galangal, cut into several bits
10 grams
Asian shallots, 5 grams smashed with the flat side of a cleaver Skinless chicken breast fillets, cut into slices
Directions
100 grams
Straw or button mushrooms
10 grams
Lime juice
3 tablespoons
Kaffir lime leaves, torn in half
4 pieces
Bird’s eye chilies, 3 - 5 pieces stems removed, bruised, or 2 long red chilies, seeded and finely sliced A few coriander (cilantro) leaves, for garnish
1. Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil. 2. Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through. 3. Add the tomatoes and mushrooms and simmer for 2 to 3 minutes. Add the lime juice, kaffir lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape. Taste, then adjust the seasoning if necessary. This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste. Serve garnished with coriander leaves.