Thai recipes

Red curry paste
Red curry
Panang curry paste
Panang curry
Massaman curry
Massaman curry paste
Green curry
Green curry paste
Tom kha gai
Panang curry
Pad thai

Hot and sour prawn soup

Serves 1

3 thin slices of ginza, skin removed (dried ginza)
3 slices of lemongrass
1 shallot, cut into 4 pieces (onion)
3-5 small, green chilies-stem removed and crushed
1 kaffir lime leaf, torn into pieces and stem discarded (dried kaffir lime leaves, lemon leaves and lime leaves)
2 straw mushrooms cut into 4 pieces (chinese or white button mushrooms)
1/2 tomato, sliced (cherry tomato)
1 cup of water (chicken stock)
3 prawns, washed, peeled and deveined - but keep the peelings or shells (fish, squid, chicken, or tofu)
1 tablespoon fish sauce (soy sauce)
1/4 cup coriander leaves or to taste
1 tablespoon lime juice (lemon or tamarind juice)
1 teaspoon chili jam (optional)
1 clove garlic, crushed

  1. Bring the water to a boil in a sauce pan over high heat.
  2. When it reaches the boiling point, make a light shrimp stock by adding the heads and peelings (shells of the prawns), reducing the heat to medium and stirring the water and shrimp peelings gently.
  3. In about 1 minute, the shrimp peelings will turn orange; then remove the peelings from your stock with a slotted spoon.
  4. Now add the ginza, lemongrass, garlic, shallots, chilies, kaffir lime leaf, straw mushrooms, tomato, fish sauce, and chili jam.  Cook for about one minute, until these items are heated through.
  5. Add the prawns, stir to combine, then add the coriander leaves and lime juice.
  6. Remove from heat and serve.

Panang curry with chicken

Serves 1

1/3 cup chicken breast, medium sliced (beef, pork, tofu or pumpkin)
3/4 cup thick coconut milk
1 or 2 tablespoons curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 kaffir-lime leaf, torn into pieces and stem discarded
1/2 of a large red chili, sliced thin for garnish
10 sweet basil leaves

  1. Mix the curry paste, sugar, and fish sauce together and set aside.
  2. Place 1/4 cup of the thick coconut milk into the suacepan and heat over medium heat until the coconut oil stsarts to separate out.
  3. Add the curry paste, fish sauce, and sugar and continue to stir until the curry paste is cooked - about one minute.
  4. Add the chicken, and when it turns white, add remaining 1/2 cup of the thick coconut milk and the kaffir lime leaf.  Cook for about 2-3 minutes, until the chicken is thoroughly cooked.
  5. Add sweet basil leaves and stir to combine.
  6. Remove from heat and serve garnished with shredded kaffir lime leaf, basil leaves and a large chili.

Pad Thai

Serves 1

1 cup of fresh rice noodles (glass noodles)
1 clove garlic, crushed
1/4 cup of firm tofu, chopped (beef, pork, chicken)
2 tablespoons oil
1/2 cup bean sprouts (shredded carrot- cabbage)
2 stalk chives, cut into one-ince pieces (leeks, spring onions)
2 tablespoons unslated roasted peanuts (cashew nuts)
1 egg, beaten
1/4 cup water
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 tablespoon tamarind juice
1 teaspoon soy sauce

  1. Place th oil in a wok and heat it over medium heat until hot.
  2. Add tofu and garlic.  Keep stirring until the tofu turns brown.
  3. Add the noodles, followed by the water.
  4. Keep stirring until the noodles are soft, about one minute.
  5. Turn the heat to low, add the fish sauce, oyster sauce, soy sauce, sugar, and tamarind juice.
  6. Turn up the heat to medium and toss the noodles with the bean sprouts and chives, cook for another minute.
  7. Remove the noodles from the wok and set aside.
  8. Add a bit of oil to the wok over low heat and add the beaten egg, and cook into a thin omelet.
  9. Spread the noodles over the omelet, and turn it over (this can be a bit difficult, but don't worry, a messy omelet tastes as good as a neat one)
  10. Serve with roasted peanuts.
Alternate sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar (any sugar)
1/4 teaspoon black sweet soy sauce combined with a pinch of pepper powder