Dishes & Dessert!

As I previously mentioned in my Bangkok blog post, one of our most enjoyable experiences in Thailand was taking a cooking class at the Silom Thai Cooking School. In fact, it was our favorite meal of the entire trip! I attribute that to having picked out all the freshest ingredients at the local market that very morning and having our very own tender-loving-hands (ok with a little help!) prepare the savory dishes.  We even made our own coconut milk from coconut shavings purchased at the market! THAT kind of freshness you can’t easily get in the US!  A souvenir provided to us at the end of our course was a book full of recipes including the dishes we learned to make. I thought it a crime to keep them all to myself so I’ve included a few of them here along with a few minor adjustments…no, you won’t be required to hand squeeze soaked coconut shavings to make your own milk…but…I’d still recommend it 😉

Appetizers

Chicken in Coconut Milk (tom kah gai)

  • Servings: 3-4
  • Time: 45mins
  • Difficulty: easy
  • Print

red curry

Ingredients

1 cup               chicken sliced or shrimp (veg: mushroom)
1 cup               coconut milk
1 cup               water
12                     thin slices galangal ginger
2 stalks          lemongrass, lower portion, cut and crush
2                        straw mushroom (quarter)
6                        fresh kaffir lime leaves (torn in half)
1/2 cup          sliced spring onion (slice into 3cm width)
1 tbsp             fish sauce (veg: soy sauce)
1/2 tbsp        lime juice or tamarind paste
1/4 cup          cilantro chopped
3                        bird’s eye chili pepper, crushed
1                        tomato (cut into quarters)

Preparations

  1. Combine coconut milk and water with chicken, galangal ginger, straw mushroom, chilies, lemongrass, tomatoes, and kaffir lime leaves in large skillet or wok. Cook until chicken is cooked through without pink
  2. Add fish sauce and lime juice
  3. Garnish with coriander leaves, spring onion and chili pepper (optional)

Chicken laab, sometimes “Larb” is a hearty appetiser and can be found in gourmet restaurants all the way to street vendors! This Thai staple is a people pleaser!

Northern Chicken Salad (laab gai)

  • Servings: 3-4
  • Time: 45mins
  • Difficulty: easy
  • Print

laab

Ingredients

1 lb                ground chicken breast (veg: minced tofu)
1/2                cup mint leaves
1/4 cup       white sugar
1/4 cup       fish sauce (veg: soy sauce)
1/4 cup       lime juice (may add additional 1tbsp for taste)
2 tsp             ground dried red chilies
1/2 cup       ground roasted white sticky rice (khao khua)
1/4 cup       green onions (finely sliced)
1/4 cup       coriander leaves (finely sliced)
1/4 cup       shallots or white onions (finely sliced)
1 cup            water

Preparations

  1. Cook chicken with a little water  while stirring constantly until the chicken is cooked through without any pink. Set chicken aside to cool.
  2. In a large bowl combine chicken, fish sauce, white sugar, lime juice, ground roasted white sticky rice (khao Khua), green onions, coriander leaves, shallots, ground dried chilies and mint leaves.
  3. Mix well and serve with fresh vegetables and sticky rice.

Entrees

 

Green Curry with Chicken (kang khiao wan gai)

  • Servings: 3-4
  • Time: 1 hour
  • Difficulty: moderate
  • Print
Green Chicken Curry Soup_1

Ingredients

1/2 lb                sliced chicken (veg: tofu)
2 tbsp               green curry paste
1/2 cup            Thai eggplant or purple eggplant cut into bite size
1/4 cup            vegetable oil or coconut cream
2 cup                 coconut milk
40 leaves        sweet basil
6 leaves           kaffir lime leaves (torn in half)
1/4 cup            finger ginger (shreded)
2 pinches        palm sugar or white sugar
1 tbsp               fish sauce (veg: soy sauce)
2 tbsp               tamarind paste

Preparations

  1. Put oil or coconut cream into the wok over low heat
  2. Add curry paste stirring continuously until fragrant
  3. Add the chicken and fry until the chicken begins to change color
  4. Add coconut milk, kaffir lime leaves, finger ginger, eggplants, sugar, tamarind paste and fish sauce,
  5. Stir constantly until the chicken is cooked thoroughly. Reduce the sauce until thick
  6. Add sweet basil. Remove from heat and serve with rice.
 
One of my favorite Thai dishes is red curry with chicken. I often use the store bought curry paste but home made curry paste is incomparable! Check out my blog post with curry pastes here!
 

Red Curry with Chicken (kaeng ped gai)

  • Servings: 3-4
  • Time: 1 hour
  • Difficulty: moderate
  • Print
red-curry-with-chicken

Ingredients

1/4 cup               oil or coconut cream
1/2 lb                   sliced chicken (veg: tofu.)
1/4 cup               red curry paste
4 cups                  coconut milk
1/4 lb                   eggplants cut into bite sizes
12                          kaffir lime leaves (torn in half)
2                             fresh red chilies (sliced lengthwise)
40                          leaves of sweet basil
1/2 cup               finger ginger (shredded)
2 tbsp                  fish sauce (veg: soy sauce)
4                             pinches sugar
1/4 cup               tamarind paste

Preparations

  1. Put the oil or coconut cream into the wok over low heat
  2. Add red curry paste and stir continuously until fragrant
  3. Add chicken. Pour coconut milk and stir constantly until the chicken is cooked thoroughly.
  4. Add kaffir lime leaves, finger ginger, sweet basil leaves and eggplants. Bring to a boil.
  5. Season to taste with fish sauce, tamarind paste and sugar. Reduce the sauce until thick.
  6. Pour into a bowl, decorate with red chilies on top
  7. Serve hot with rice.

 

Fried Rice (Khao pad)

  • Servings: 3-4
  • Time: 30 mins
  • Difficulty: easy
  • Print

Ingredients

1/4 cup                vegetable oil
1                              tomato, sliced
1                              onion, sliced
2                              leaves chinese broccoli or kale (cut bite size)
2 tbsp                   green onion cut 1 inch width
2 tbsp                   garlic, chopped
2                              eggs
1/2 cup                sliced chicken or seafood (veg: mushroom)
1 cup                     cooked jasmine rice
1 tbsp + 1 tsp   soy sauce or seasoning sauce
2 tsp                      white sugar
1                              lime

Preparations

  1. heat frying pan and add vegetable oil. Stir-fry garlic, fry until fragrant
  2. add shrimps fry until teh shrimp is cooked. add onions, green onion, Chinese broccoli, and tomato and stir until teh fresh vegetables are tender.
  3. break egg into pan and scramble with spatula
  4. When egg is dried, ad rice, soy sauce and white sugar
  5. continue to stir-fry until rice mixture reducing temperature as necessary
  6. Transfer onto the serving plate and garnish the plate with wedge of lime and fresh vegetables

Dessert!

 I swear to you that my husband and I must have eaten mango sticky rice at nearly every meal! It was just so fresh and so good! And why not?!

Mango with Sticky Rice (khao neaw ma muang)

  • Servings: 3-4
  • Time: 30 mins
  • Difficulty: easy
  • Print
Mango sticky rice

Ingredients

2 cup                hot cooked sticky rice
1/4 cup           white sugar or palm sugar
2 pinches       salt
1 cup                coconut milk
2                         ripe mangoes peeled
1tbsp               deep fried mung bean seeds (for topping)
1/2 cup           pandannas leaves cut into 2 cm. pieces

Preparations

  1. Heat the coconut milk, pandannas leaves in a small pot over medium heat
  2. Stir continuously until the coconut milk simmers
  3. Add sugar and salt while stirring continuously
  4. Remove from heat
  5. Pour hot coconut milk over the hot sticky rice, mix together. Let it sit for 15-20 mins. The sticky rice will absorb all the coconut milk. The rice should be a little mushy.
  6. Serve warm on a platter with chilled mango topping with coconut cream and deep friend mung bean seeds.
 
Cheers!
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