Thai Recipe Collection

Thai Recipes Collection

Red Curry

Thai Red Curry

Serves: 4-6

Ingredients:

  • 20g Each: Carrots, Zucchini, Baby Corn, Button Mushrooms
  • 100g Tofu (pan sear for added texture)
  • Handful Basil Leaves
  • 3-5 Kaffir Lime Leaves
  • 1 Birds Eye Chili (optional)
  • 2-4 Garlic Cloves (optional)
  • 400ml Coconut Milk
  • 100ml Water or Veg Stock (optional)
  • ½ Tbsp Neutral Cooking Oil
  • 1-2 Tbsp Light Soy Sauce
  • 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)
  • ¼ Tsp Jaggery

Method:

  1. Sauté curry paste with garlic and chili in oil. Add vegetables & tofu. Coat well.
  2. Season with sugar & soy sauce. Add basil and kaffir lime leaves. Optional: add bruised lemongrass and galangal.
  3. Add water or stock and simmer 3 minutes.
  4. Lower heat, add coconut milk, simmer for 5 minutes.
  5. Adjust seasoning. Add remaining kaffir lime and basil.
  6. Serve with jasmine rice.
Green Curry

Thai Green Curry

Serves: 4-6

Ingredients:

  • Same as Red Curry

Method:

  1. Sauté curry paste with garlic and chili in oil. Add vegetables & tofu. Coat well.
  2. Season with sauces and jaggery. Add kaffir lime, basil, lemongrass and galangal.
  3. Add water/stock, simmer 3 minutes.
  4. Add coconut milk, simmer on low 5 minutes.
  5. Adjust seasoning, garnish with kaffir lime and basil.
  6. Serve with jasmine rice.
Khow Suey

Thai Khow Suey Curry Bowl

Serves: 4-6

Ingredients:

  • 20g each: Carrots, Zucchini, Baby Corn, Button Mushrooms
  • 100g Tofu (pan seared)
  • 1 Birds Eye Chili (optional)
  • 2-4 Garlic Cloves (optional)
  • 3-5 Coriander Stems
  • 400ml Coconut Milk
  • 100ml Water or Stock (optional)
  • ½ Tbsp Neutral Oil
  • 1-2 Tbsp Soy Sauce
  • 1-2 Tbsp Oyster Mushroom Sauce (optional)
  • ¼ Tsp Jaggery
  • ¼ Tsp Cinnamon Powder

Method:

  1. Pound garlic, chili, coriander stem. Sauté with curry paste.
  2. Add vegetables & tofu. Coat well.
  3. Season with soy, jaggery, cinnamon.
  4. Add water & coconut milk. Simmer 10 minutes.
  5. Serve over noodles with condiments: spring onion, celery, chili oil, lime, peanuts.
Pad Thai

Pad Thai Noodles

Serves: 4-6

Ingredients:

  • 100g Rice Noodle Sticks
  • 20g each: Carrots, Mushrooms, Spring Onions, Beansprouts
  • ½ Tbsp Oil, 3-4 Garlic Cloves
  • 1-2 Fresh Red Chili
  • 1-2 Tbsp Light Soy Sauce
  • 1-2 Tbsp Oyster Mushroom Sauce (optional)
  • 1 Tsp Lime Juice
  • 2 Tbsp Roasted Peanuts
  • 1-2 Tsp Chili Flakes

Method:

  1. Sweat garlic, chili, onions in oil.
  2. Add vegetables & protein. Toss in cooked noodles with Pad Thai sauce.
  3. Season with soy, oyster sauce, lime juice, chili flakes.
  4. Garnish with spring onion, sprouts, crushed peanuts.
Tom Yum & Tom Kha

Tom Yum & Tom Kha Soup

Serves: 4-6

Ingredients:

  • 20g each: Carrots, Cabbage, Baby Corn, Mushrooms
  • ½ Tbsp Oil
  • 1 Stalk Lemongrass (bruised)
  • 3-5 Kaffir Lime Leaves
  • 1 Inch Galangal
  • 1 Small Tomato
  • 1-2 Fresh Red Chili
  • Fresh Coriander Leaves & Stems
  • 100ml Coconut Milk
  • 400ml Water or Veg Stock
  • 1-2 Tbsp Light Soy Sauce
  • 1-2 Tbsp Veg Oyster Sauce (optional)
  • 1 Tsp Lime Juice
  • ¼ Tsp Jaggery

Method:

  1. Pound lemongrass, galangal, garlic, chili, coriander. Sauté with soup paste.
  2. Add vegetables, stir to coat well.
  3. Season with sauces and jaggery. Tear in lime leaves.
  4. Add water or stock. Simmer 10 mins. Add coconut milk for Tom Kha.
  5. Add tomato and simmer for 2–5 mins.
  6. Finish with lime juice and coriander before serving.