Thai Food Recipe

  Food recipe  
  Thai Curries & Soups
  Main Course
  You can find most of well known Thai food recipes you have ever heard here. Except those Tom Yum Goong, Pad Thai and some others that we categorized them into other particular food types  
Chu Chee Goong Lai
Shrimp in Spicy Coconut (Chu Chee Goong Lai)
    A curry-like dish in which the shrimp are cooked in a spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns (about 6 per lb) are ืnormally used, smaller prawns or shrimp maybe substituted.   [ View ]

Gai Yang
Barbecued Chicken (Gai Yang)
    A northeastern version of a dish now served all over the country.   [ View ]

Kway-teo Nuea Sab
Stir fried Rice Stick Noodles with Minced Beef (Kway-teo Nuea Sab)
    Kway-teo or flat rice stir noodles, Chinese in origin, are now enthusiastically enjoyed in most parts of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spices. This version is understandable popular in coastal areas where a wide variety of seafood or beef are available   [ View ]

Hoy Lai Pad Num Prik Prao
Stir-Fried Clams with Roasted Chili Paste (Hoy Lai Pad Num Prik Prao)
    A popular Thai dish of stir-fried clams fried with roasted chili paste garlic, and sweet basil leaves. Serve hot as part of a main meal.   [ View ]

Kai Pad Med Ma-Manug
Stir-Fried Chicken with Cashew Nuts (Kai Pad Med Ma-Manug)
    A popular Thai dish of stir-fried chicken mixed with cashew nuts garlic and dried chilli. Serve hot as part of a main meal.   [ View ]

Moo Pad Preaw Wan
Sweet and Sour Sauce fried with Pork  (Moo Pad Preaw Wan)
    A dish of stir-fried pork sweetened with pineapple and cucumber.   [ View ]

Pad Krapao Gai
Stir-Fried Chicken with Holy basil leaves  (Pad Krapao Gai)
    This Chicken Basil Recipe is one of the classics Thai menu. It made using holy basil which has a slightly hot taste to it but you can use any sort of basil you like.   [ View ]

Panang Neur
Beef Panang Curry (Panang Neur)
    Panang curry is slightly different from the other coconut milk curries in that it has a thicker sauce from an amazing array of dried spices. It combines some herbs such as basil leaves , red chilli and kaffir lime leaves.   [ View ]

Pla Rad Prik
Fried Fish with Tamarind Sauce  (Pla Rad Prik)
    A popular Thai dish of fried fish with tamarind sauce. It combines many herbs such as tamarind, shallot, garlic, coriander, and chilli. Serve hot as part of a main meal.   [ View ]

Poo Pad Pong Ka-Ree
Stir-Fried Crab Meat with Curry Power  (Poo Pad Pong Ka-Ree)
    This is very popular dish where crab is gried with a slightly curried sauce.   [ View ]

Lahb Gai
Spicy Chicken Salad (Lahb Gai)
    Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.   [ View ]

Ped Op Nam Jim Buoy
Chilli Glazed Roast Duck (Ped Op Nam Jim Buoy) new
    This is about as simple a recipe as is possible. It uses the spicy sweet chilli or plum sauce normally used as spring roll dipping sauce as a glaze and marinade for roast duck! The sauce is perfect to give it a sweet/spicy glaze, and duck is the perfect meat to glaze since the fat crisps up on the outside when glazed and the spice cuts through the fatty taste.   [ View ]

Khai Yad Sai
Stuffed Nutria�s Omelets  (Khai Yad Sai) new
       [ View ]

Khai Look Kui
Spicy Caramelized Eggs (Khai Look Kui) new
    This is a side dish of quails eggs in a spicy sugar-caramel sauce. In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect.   [ View ]

Chaeo Bong
Anchovy Dip (Chaeo Bong )
    This is a traditional Isan (North East Thailand) dip for barbecued meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked).   [ View ]
Recommend Book

© copyrights || All rights reserved