Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for a few minutes and then remove from heat. Serve hot or cold.
Thin coconut milk
4 cups/35 fluid ounces/900 millilitres
Sugar
1 cup/6 ounces/175 grammes
Salt
1/4 teaspoon
Chicken with Lemon Grass(Gai Ta Krai)
Ingredients
Serves 4
Cooking Method
Chicken Chunked
500 grammes
Mix ingredients except chicken and let stand 1 hour. Heat 5 tablespoons oil in pan, when hot add chicken and other ingredients. Cook till dry. Garnish and Serve.
Lemon Grass
4 sprigs
Crushed Garlic
3 Tablespoons
Fish sauce
2-3 Tablespoons
Palm Sugar
2 Tablespoons
Whole green peppers - fresh
3 clusters
Dried red chillies - long type
2
Custard Pumpkin (Sangkhaya Fakthong)
This is a easy to make yet delicious Thai desert which is commonly found in the local evening food markets.
Ingredients
Serves 4
Cooking Method
Small pumpkin
1
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (approximately 20 minutes) until the custard is set.
Chicken eggs
5
Palm sugar
1/3 cup
Salt
pinch
Coconut cream
1 cup
Green Curry with Beef(Kaeng Khiao Wan Nuea)
Ingredients
Serves 4
Cooking Method
lemon grass/citronella
2 stalks
Cut the lemon grass/citronella, bottom part only, into 1/2-inch (1-centimetre) pieces. Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.
Sliced galangal (kha) or fresh ginger
1 tablespoon
Cumin
1 teaspoon
Fresh cilantro/coriander root (rak phak chi)
1/2 cup
Garlic cloves
8
Green Thai chilli peppers (phrik khi nu)
10
Jalapeno peppers (phrik chi fa)
10
Shrimp paste (kapi)
1 teaspoon
Minced kaffir lime skin (phio ma krut)
1/4 teaspoon
Coconut milk
2 cups (16 fl ounces/500 millilitres)
Beef, cut into 1-centimetre x 2.5-centimetre
1 pound (450 grammes)
Fish sauce (nam pla)
1/4 cup (2 fluid ounces/60 millilitres)
Chopped shallot
1 tablespoon
Sugar
3 tablespoons
Thai eggplant (ma-khuea phuang)
1 cup
Coconut cream
1/2 cup (4 fluid ounces/125 millilitres)
Fresh kaffir lime leaves (bai ma-krut)
6
Sweet basil leaves (bai horapha)
1/4
Red jalapeno pepper (phrik chi fa daeng) for garnish
Mee Krob
Ingredients
Serves 4
Cooking Method
Yentafo sauce
250 g
Fry rice noodles crisp. Make sticky sauce by simmering yentafo sauce, pazair, sugar, vinegar, soya bean sauce on low heat. Mixed crisp rice noodles with sticky sauce. Decorate with slice pork liver, yellow bean curd, kuichai, bean sprout, red chilli, pickled garlic, lemon and omelet.
Pazair
250 grammes
Sugar
250 grammes
Vinegar
1/4 bottle
Soya bean sauce
1/4 bottle
Rice noodles
250 grammes
Pork liver
250 grammes
Yellow bean curd
2 pieces
Kuichai
125 grammes
Bean Sprout
125 grammes
Red chilli
100 grammes
Pickled garlic
125 grammes
Lemon
1 piece
Egg
2
Papaya Salad(Som Tam)
This is a traditional recipe for central Thailand.
Ingredients
Serves 4
Cooking Method
Medium dark-green papaya
1
Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into pieces. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.
Garlic cloves
4
Green Thai chillies (phrik khi nu)
6
Tomatoes, cut into wedges
2
Green beans, chopped into 1/2 inch (2.5 centimetre) pieces
1-2 cups
Anchovy sauce
2 tablespoons
Salt
1/2 teaspoon
Lime juice or tamarind juice
1/4 cup (2 fluid ounces/60 millilitres)
Thai Fried Noodles (Pad Thai)
One of the all-time favourite Thai dishes is Pad Thai - the stir fried noodle dish you can get at any restaurant or food stall in the kingdom. It is said that there are as many different recipes for Pad Thai as there are cooks for it. Here is a easy recipe that you can use to whip up a tasty treat when guests visit.
Ingredients
Serves 4
Cooking Method
Oil
3 tablespoons
Heat the oil in a wok. Add the garlic and fry until it has a golden-brown colour. Add ready-fried beancurd and stir-fry. Break the egg into the wok and continue to stir-fry. Add noodles, continue to stir then add the spring onions and half of the peanuts and half of the beansprouts. Stir well; add chilli powder, sugar, light soy sauce and lemon juice. Stir well and turn onto a serving plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts and lime wedge on side of plate.
Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for a few minutes and then remove from heat. Serve hot or cold.
Mix ingredients except chicken and let stand 1 hour. Heat 5 tablespoons oil in pan, when hot add chicken and other ingredients. Cook till dry. Garnish and Serve.
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (approximately 20 minutes) until the custard is set.
Cut the lemon grass/citronella, bottom part only, into 1/2-inch (1-centimetre) pieces. Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.
Fry rice noodles crisp. Make sticky sauce by simmering yentafo sauce, pazair, sugar, vinegar, soya bean sauce on low heat. Mixed crisp rice noodles with sticky sauce. Decorate with slice pork liver, yellow bean curd, kuichai, bean sprout, red chilli, pickled garlic, lemon and omelet.
Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into pieces. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.
Heat the oil in a wok. Add the garlic and fry until it has a golden-brown colour. Add ready-fried beancurd and stir-fry. Break the egg into the wok and continue to stir-fry. Add noodles, continue to stir then add the spring onions and half of the peanuts and half of the beansprouts. Stir well; add chilli powder, sugar, light soy sauce and lemon juice. Stir well and turn onto a serving plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts and lime wedge on side of plate.