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Thai Recipes
Included herein feature some of the most popular Thai dishes that grace the menus of any Thai restaurant. Kho Phat
Fried Rice
Fried Rice (Kho Phat)
  1. Heat the oil wok or pan, add the chicken and garlic, and mix well over the heat for 1 minute. Add the onion and cook for 1 minute, break in the eggs, mix very well, and then stir in the rice and the rest of the ingredients. Stir well.
  2. Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.
3 tablespoons peanut or corn oil 1 spring onion (scallion),chopped
200 g chicken breasts, cut into1 cm 1 tablespoon white soya sauce
1 tablespoon chopped garlic 1/2 teaspoon white pepper
1 cucumber, sliced 1 teaspoons fish sauce
2 eggs 1 teaspoons sugar
4 cups cooked rice 1/2 teaspoon salt
1 tomato, cut into 8 wedges 1 lime, sliced
Curried Fish Cakes (Thot Man Pla)
Thot Man Pla
Curried Fish Cakes
  1. Pound or grind together the shallots, garlic, lemon grass, coriander root, galangal root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chilies, salt, and shrimp paste to a fine paste.
  2. Put the minced fish in an electric blender, and blend in the curry mixture. Add the beaten egg.
  3. Pour the curried fish mixture into a large bowl. Mix in the chopped beans.
  4. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time.
  5. Heat the oil in a frying pan, and deep-fry the fish cakes until golden brown.
  6. Serve with cucumber dressing.
1/2 kg boneless fish steak ,minced 1 tablespoon chopped krachai root
1/4 kg french beans, finely chopped 1/2 teaspoon peppercorns
1 egg, beaten 1 tablespoon sugar
1/4 cup chopped shallots 1 tablespoon shrimp paste
1/4 cup chopped garlic 5-10 dried chillies, seeded, soaked
1/4 cup chopped lemon grass 1/2 teaspoon salt
1/2 tablespoon chopped coriander root 1 cup vegetable oil
1/2 tablespoon chopped galanga root   grated kaffir-lime rind
Crispy Noodles (Mi Krop)
Mi Krop
Crispy Noodles
  1. In a wok or deep fryer, heat the oil to 375 F (190C) and fry the rice vermicelli until puffed. Remove and set aside.
  2. Combine the sauce ingredients in a large skillet and cook over medium heat for 4 minutes until of a syrupy consistency.
  3. If desired, fry the beaten eggs in a small pan. When cooked, remove and slice into strips. Set aside.
  4. Add the noodles to the sauce and mix quickly so that they are evenly coated.
  5. Place on a serving dish, sprinkle with garnish, and lay the egg strips on the top. Serve immediately.
4 tablespoons vegetable oil 1/2 cup pork, cut into1 inch
300 g rice vermicelli 2 tablespoons bean paste
1 tablespoon soy sauce 1/4 cup chopped green onions
1/2 cup vinegar 1/4 cup chopped shallots
1/2 cup coconut sugar 10 chopped chinese Chives
1 teaspoon salt 4 oz (125g) fried tofu, diced
400 g bean sprouts 1 tablespoon chopped cilantro/coriander leaves
3 tablespoons garlic pickle 5 shrimp
Chicken Coconut Soup (Tom Kha Kai)
Tom Kha Kai
Chicken Coconut Soup
  1. Combine half the coconut milk with the young galangal, lemon grass, and lime leaves in a large saucepan and heat till boiled.
  2. Add the chicken, mushroom, fish sauce, and sugar. Simmer for about 4 minutes or until the chicken is cooked, and then add the remaining coconut milk.
  3. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
  4. Garnish with cilantro leaves and crushed chilli peppers.
2 cup (16 fl oz/500ml) coconut milk 1 teaspoon sugar
8 - 9 thin slices young galangal 1/2 cup (4 fl oz/125 ml) lime juice
2 stalks lemon grass, cut into 1 inch 1 teaspoon black chilli paste
6 - 7 leaves fresh kaffir lime leaves), torn in half 2 cilantro / coriander leaves
8 oz.(250 g) boned chicken breast, sliced 4 - 5 green thai chilli peppers
5 tablespoons soy sauce 6 mushroom