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Thai Recipes
Included herein feature some of the most popular Thai dishes that grace the menus of any Thai restaurant.
Barbecued Chicken with Sticky Rice and Green Papaya Salad
(Kai Yang with Khao Niao and Som Tam)
 Kai Yang with Khao Niao and Som Tam
Barbecued Chicken & Sticky Rice
Sticky Rice
  1. Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in a saucepan and add water to cover. Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is clear.
  2. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 1 - 2 hours before steaming.
  3. Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of boiling water, cover, and steam for approximately 30 minutes.
4 (2 lb / 1 kg) cups sticky (glutinous) rice 5 cups water
Barbecued Chicken
  1. Rub the entire chicken with the combined marinade ingredients and allow to marinate for 1 hour.
  2. Bake at 350 F (180 C) for 45 minutes and then broil/ grill for 10 minutes until done.
  3. Cut into smaller pieces before serving.
1 chicken, cut in half 1 tablespoon cognac, whisky, or rice wine
1 teaspoon salt 1/2 cup coconut milk
12 -15 garlic cloves, chopped 1 tablespoon fish sauce
2 teaspoons white pepper 1 teaspoon chopped fresh ginger
1 tablespoon coriander leaves and root 2 tablespoons soy sauce
Papaya Salad
Papaya Salad
Papaya Salad
  1. Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside.
  2. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks.
  3. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.
2 cups medium dark green papaya 1 teaspoon green beans, chopped
5 garlic cloves 2 teaspoons anchovy sauce
5 green Thai chillies 1 teaspoon coconut sugar
3 tomatoes, cut into wedges 1/4 cup lime juice or tamarind juice
1 french beans 2 teaspoons dried salted prawn
  1. Slice the chicken breast finely, width approximately 1 1/2 inches.
  2. Pound together or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic.
  3. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed.
  4. Add the chicken slices and marinate for 2 hours.
  5. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling.
  6. Place the chicken slices over a charcoal grill barbecue and apply the sauce to the chicken while turning. When cooked through, serve with Satay sauce and cucumber sauce.
Satay : Ingredients
1 1/2 lbs chicken breast 1/2 tablespoon finely chopped lemon grass
1/4 teaspoon roasted coriander seeds powder 1 tablespoon salt
1/4 teaspoon roasted cumin seeds powder 5 garlic cloves
1/4 teaspoon white pepper 1 cup coconut milk
1/4 teaspoon turmeric (roots) powder 2 tablespoons vegetable oil
1/2 teaspoon curry powder 2 tablespoons sugar
3 slices galangal 2 tablespoons Soya sauce.
Green Curry with beef (Kaeng Khiao Wan Nuea)
Green Curry with beef
Green Curry with beef
  1. Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar.
  2. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled.
  3. Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes.
  4. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kefir lime leaves and basil leaves.
  5. Remove the contents into a serving bowl and garnish with red pepper.
1 lb(450g) beef, cut into 1-cm x 2.5-cm 2 tablespoons fish sauce
1 tablespoon sliced galangal (kha) or fresh ginger 3 tablespoons coconut sugar
2 shallots 1 cup Thai eggplant
1 tablespoon coriander seeds 2 1/2 cups coconut cream
1 teaspoon caraway seeds 6 fresh kaffir lime leaves
5 peppercorn 1/4 cup sweet basil leaves
1 tablespoon salt 1 tablespoon vegetable oil
8 garlic cloves 10 green Thai chilli peppers
1 teaspoon shrimp paste 10 jalapeno peppers
1/4 teaspoon minced kaffir lime skin 4 tablespoons green curry paste
2 stalks lemon grass/ cut into 1/2  in pieces    
Stir Fried Mixed Vegetables (Phat Phak Ruam)
Stir Fried Mixed Vegetables
Stir Fried Mixed Vegetables
  1. Fly the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chilies, baby corn, and ear mushrooms and sauté.
  2. Add dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well.
  3. Spoon up onto platter and sprinkle with ground pepper.
1 1/2 cup cabbage cut and bite size 1/4 cup ear mushroom thinly sliced
6 broccoli, cut bite size 1/2 cup bean sprouts, clipped both ends
10  snow pea, ends clipped 2 teaspoons chopped garlic
10 carrot, sliced across 4 tablespoons cooking oil
10 asparagus, cut to 1-in lengths 1 tablespoon dark Soya sauce
3 mushroom, halved 2 tablespoons light Soya sauce
1/2 cup green and red bell chili, slices lengthways 1 teaspoon sugar