How to Cook Various Thai Dishes

By Bhadresh Bundela


Deep Fried Fish

Ingredients:

This is recipe of fried fish with garlic and pepper.
500 gm. fresh whiting, snapper or sea bass (use whole small whitings or filet pieces)
8 cloves garlic chopped finely
10 coriander (cilantro) roots or stems chopped finely
1 tsp. turmeric powder
2 tsp. ground fresh pepper (or to taste)
1 tsp. salt (or to taste)
1 tsp. soya sauce
5 fresh or dried kaffir lime leaves
2 cups soya or vegetable oil

Method:
1. Place the whole fish or fish pieces in a bowl with the salt, pepper, garlic, turmeric and coriander.
2. Mix well, cover and marinate in the refrigerator for 2-4 hours.
3. Heat the oil in a large pan or a wok.
4. Add the kaffir lime leaves and deep fry until crispy.
5. Remove from the pan and let drain.
6. Put the fish in the oil over medium high heat and deep fry until golden brown.
7. Remove the fish from the oil, drain and place on a plate,
8. Garnish with the fried kaffir lime leaves.


Kaeng Kai


Ingredients:

Kaeng Kai means chicken curry. This recipe is for 2-4 servings.
3 cups water
3-5 branch thai basil
2 tbsp. fish sauce or salt to taste
1/2 lb eggplant
1 tbsp. red curry paste
1 cup coconut milk
1 chicken breast

Method:

1. Cut chicken into bite-size pieces and discard bones.
2. Pour half of the coconut milk into a large pot and bring to medium heat.
3. Then add red curry paste and stir constantly.
4. Add chicken when red oil bubbles on top.
5. Add the eggplant when chicken starts to turn white.
6. Add remaining coconut milk, water & fish sauce or salt.
7. Boil till eggplants become tender.
8. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the colour.
9. Serve hot with rice or rice noodles


Yum Makhua Yao


Ingredients:

1 medium size eggplant
5 medium-size cooked shrimp
2 tbsp. minced pork or chicken or meat
1/4 cup chopped tomatoes
1 tbsp. chopped shallots
1 tbsp. chopped fresh coriander(cilantro)
2 tbsp. spring onion (scallions) sliced finely
2 tbsp. unsalted roasted peanuts
2 or 3 dried red-hot chillies cut into small pieces.
1/2 tsp. sugar
2 tsp. fish sauce or salt to taste
3 tsp. lemon juice

Method:

1. With a fork, make holes all over the eggplant.
2. Broil it in the oven until soft, remove and peel off the skin
3. Then cut 1 cup of bite-size pieces.
4. Put the pieces on a platter or large plate over a bed of lettuce and set aside.
5. Chop the shrimp.
6. Heat the chicken stock in a pan and add the shrimp and minced pork, chicken or meat.
7. Cook well, remove and pour into a large bowl.
8. Add the shallots, chillies, fish sauce or salt, lemon juice, sugar, tomatoes and spring onions.
9. Mix well and season to taste.
10. Pour the mixture over the eggplant and serve at room temperature

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