posted
I'll start this thread for Thai recipes. Maybe it'll be better than starting an individual thread for each recipe. I fell in love with Thai cuisine the moment I tasted Tum Yum. Now it's time to expand the delight and cook more dishes. The best thing about Thai food is you can literally prepare and cook a delicious dish in less than 10 minutes.
Those who are new to Thai cooking should know the basic ingredients of most Thai food. If you have these ingredients then you can basically cook 75% of Thai food. They are:
Fish Sauce Curry Paste (red/green paste and you can make your own) Coconut Milk Lemongrass Galangal Kaffir Lime Leaves Chill Peppers
Last night I cooked Tom Kha Gai, it's an incredibly easy dish to cook. 5 minutes to prepare and 5 minutes to cook.
**Tom Kha Gai Recipe** Ingredients
16 fluid ounces soup broth (chicken stock) 4-5 kaffir lime leaves, shredded 4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor 1 inch cube (or a bit more) galangal sliced thinly. 4 tablespoons fish sauce 2 tablespoons lime juice 4 oz chicken breast cut into smallish bite sized pieces 5 fluid ounces coconut milk small red Thai chile peppers, slightly crushed (to taste) coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
Method
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!
Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.
Posts: 2275 | Registered: Dec 2009
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You have my full attention. Can you manage an image with your recipies? Like from google?
Posts: 5454 | From: Holland | Registered: Aug 2008
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posted
Here is an image of Tom Khai Gai that I made a short while ago. Clearly you see that it is a different variations. But I wanted to change things up this time.
What I did different was I added broccoli and also fish balls. I also did not have a lot of coconut milk and made a large serving hence the reason why it wasn't as white. Delicious nonetheless.
Tom Kha Gai is definitely the easiest Thai recipe and great for beginners.
You are like me, always adapting and trying some new approach. Coming from Surinam I'm rather strict about using real coconut milk and never, ever anything from a can. You can make your own batch and freeze it, but always avoid the poison they sell in cans for which they should be hung. People can get a wrong idea about how something ought to taste. I just love food!
The grated nut is pressed and washed and pressed again. I freeze the rest to make cakes, cookies or fry it up with some vegetable or to make spiced rice. Nothing gets wasted in my kitchen.
Posts: 5454 | From: Holland | Registered: Aug 2008
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