Ingrediant





Recipe book


Welcome to the Thai food menu for people who like to eat authentic Thai food.Many of these Thai recipes are our school recipes that we would like to share with you.Do the Thai recipe below and you will taste the real thing!

Hot & Sour prawns soup




Ingredients:

50 g                                  prawns (can substitute with seafood or chicken or tofu)

5  pieces                           sliced lemon grass 

3 - 4 pieces                       thinly sliced galangal (Thai ginger)

2                                       kaffir lime leaves, torn a half

1 – 3                                 fresh or dried chilies, crushed

30 g                                  oyster mushrooms, torn into pieces 

30g                                   tomatoes cut into quarters

30 g                                  onion

1 tsp                                 sliced coriander 

1 tsp                                 Thai chilies paste

1 tsp                                 sugar

1 - 1½ tbsp.                      lime juice 

1 tbsp                               fish sauce (Veg.: soy sauce)

½  tsp                               chicken stock (Veg.: vegetable stock)

Method:

1. Add the chicken powder and boil chicken stock in a pot, add lemon grass,

Galangal, kaffir lime leaves and chilies, cook until boiling. 

2. Add oyster mushrooms and large onion in the pot with gentle stir.

 Wait for a few minutes until everything done.

3. Season with fish sauce, sugar and lime juice to taste.

4. Add prawns (seafood) and tomatoes 

5. Sprinkle coriander over the soup and ready to serve.





Chicken in coconut milk suop




Ingredients :

50 g                               sliced chicken 

3 - 4                               pieces sliced lemon grass 

3 - 4 pieces                    thinly sliced galangal (Thai ginger)

2                                     kaffir lime leaves, torn a half

1 - 3                               fresh  chilies, crushed

30 g                               oyster mushrooms, torn into pieces

30 g                               onion

1 tbsp                            sliced coriander

1  tbsp                           fish sauce (Veg.: soy sauce)

1 tsp                              suga

1 - 1½ tbsp                    lemon juice

½ cup                            coconut milk 

½ cup                            water

Method:

1.  Add the chicken powder and boil coconut milk in a pot; add lemon grass galangal, kaffir lime leaves and chilies, until boiling.

2. Add the chicken, mushrooms and large onion in the pot with gentle stir. Wait for a few minutes until everything done.

3. Low the heat down and season with fish sauce, sugar, and lemon juice    to taste. Turn off the heat.

4. Sprinkle coriander and ready to serve.





Local hot & sour chicken soup




Ingredients:

50 g                                     sliced chicken 

3 - 4 pieces                         sliced lemon grass 

3 - 4 pieces                         thinly sliced galangal (Thai ginger)

2                                         kaffir lime leaves, torn a half

1                                         leaf parsley (Long coriander)

5                                         leaves sweet basil

1 - 3                                    roasted dried chilies

30 g                                    oyster mushrooms, torn into pieces

30 g                                    shallot, crushed

30 g                                    tomatoes cut into quarters 

1 tsp                                   sliced coriander 

1 tsp                                   sugar

1 tbsp                                 lemon juice 

1 tbsp                                 fish sauce (Veg.: soy sauce)

½ tsp                                  chicken stock (Veg.: vegetable stock)

Method:

1. Add the chicken powder and boil chicken stock in a pot, add lemon grass

 Galangal, kaffir lime leaves, shallot and chilies, cook until boiling.  

2. Add chicken, mushrooms and large onion in the pot 

With gentle stir. Wait for a few minutes until everything done.

3.  Season with fish sauce, sugar, and lime juice to taste. Add tomatoes, parsley and sweet basil. Turn off the heat and sprinkle coriander on top.





Vegetable soup with egg tofu




Ingredients:

50 g                                           egg tofu

20 g                                           glass noodle

1  pieces                                    smashed garlic 

3 - 4 pieces                                thinly sliced of coriander root or its stem

½ tsp                                          black pepper 

30 g                                           Chinese cabbage, cut into 1 inch long

30 g                                           sliced carrot

1 tsp                                          sliced celery

1 tsp                                          sugar

1 tbsp                                        soy sauce

½ stp                                         chicken stock (Veg.: vegetable stock)

Method:

1. Add the chicken powder and boil chicken stock in a pot,

add coriander root or stem, garlic and pepper

2.Add Chinese cabbage and carrot in the pot with gentle stirring.

 Wait for a few minutes until everything done.

3. Season with soy sauce, sugar to taste. Add egg tofu and glass noodle.

5. Turn off the heat and add celery on top. Sprinkle celery on top. Ready to serve.

 





Stir fried noodles Thai style ( Pad Thai )




Ingredients:

50 g                       narrow rice noodles

50 g                       sliced chicken (or prawns)

20 g                       hard or firm tofu, sliced into small pieces

10 g                       Chinese chives or spring onion, cut into 3 cm. lengths

30 g                       bean sprouts or cabbage

2                            clove shallots

1                            egg

3  tbsp                   cooking oil 

2 tbsp                    oyster sauce (Veg.: mushroom sauce)

1 tbsp                    fish sauce (Veg.: soy sauce)

1 tsp                      palm sugar

 1 tbsp                   tamarind juice

 1 tsp                     dried shrimp

 1 tsp                     sweet radish

Method:

  1. Fry tofu until lightly golden. Add shallots, dried shrimp, sweet radish and chicken, fry until fragrant
  2. Move everything one side the wok and break the egg spread the egg

around the wok and turn them over.

  1. Season with oyster sauce, fish sauce, palm sugar, tamarind sauce, chili powder, groundnut and stir well wait until the noodle turn soft.
  2. Add bean sprouts and Chinese chives, stir until everything is done.

 





Stir fried chicken with cashew nuts




Ingredients                               

50 g                                        sliced chicken

 1 tbsp                                     roasted cashew nuts (or almonds)

30 g                                        baby corns (or carrot), cut into sliced

30 g                                        large onion and carrot, thinly sliced

30 g                                        ear mushrooms, thick sliced

10 g                                        spring onion, cut into 2 cm length

10 g                                        big dried chilies

2 clove                                  chopped garlic

2 tbsp.                                   cooking oil

1 tsp                                       sugar

¼ cup                                     water

2 tbsp                                     oyster sauce (Veg.: mushroom sauce)

1 tbsp                                     fish sauce (Veg.: soy sauce)

Method:

1. Fry garlic and big dried chilies until fragrant.  Add the chicken stir until cooked.

2.  Add baby corn, large onion, ear mushroom and stir well.

3. Add water and season with sugar, oyster sauce, and fish sauce and stir again.

4. Add spring onion and roasted cashew nut, mix well.  Turn off the heat.





Stir Fried Holy Basil with Chicken (Pad Kra Prao Kai)




Ingredients:

120 g                              minced chicken (or tofu)

20 g                                holy basil

1-3                                 fresh chili, chopped

2                                    clove garlic 

2 tbsp                            cooking oil

1 tsp                              sugar

5 tbsp                            water

2 tbsp                            oyster sauce (Veg.: mushroom sauce)

1 tbsp.                           Fish sauce (Veg.: soy sauce)

1 tsp                              dark soy sauce

 

Method:

1. Fry garlic and fresh chili, until fragrant.

2. Add minced chicken and stir until cooked.

3. Add water and season with fish sauce, oyster sauce, dark soy sauce and sugar and stir again.

4. Add holy basil and mix well. Turn off the heat.

 





Stir Fried chicken with fresh noodle (Pad see ew)




 

Ingredients:

50 g                                sliced chicken 

50 g                                Thai wide thin rice noodle (sen yai)

20 g                                onion

20 g                                kale(Chinese broccoli)

20 g                                baby corn

20 g                                carrot 

1 tsp                               dark sweet soy sauce

1/2 stp                            pepper powder 

1 tsp                               sugar

1 clove                           garlic

3                                     cooking oil  

1 tbsp                             oyster sauce (Veg.: mushroom sauce)

½  tbsp                           fish sauce (Veg.: soy sauce)

Method:

1. Heat the oil in the wok.  Add garlic, fry until fragrant.  

2. Add the chicken stir until the chicken turn white or cooked. 

3. wok and break the egg spread the egg around the wok and turn them over.

4. Add kale ,carrot and baby corn

5. Season with dark soy sauce, oyster sauce, fish sauce, sugar and stir well.  

6. 5.Add Thai wide thin rice noodle (sen yai) and stir well.  

 





Stir fried rice with chicken. ( Khao Pad Kai )




Ingredients:

120 g                               minced chicken (or tofu)

1 cup                               Jasmin rice 

1                                      egg

30 g                                 large onion and carrot, thinly sliced

10 g                                 spring onion, cut into 2 cm length

1                                      clove garlic 

2 tbsp.                             cooking oil

1 tsp                                sugar

2 tbsp                              oyster sauce (Veg.: mushroom sauce)

1 tbsp                              fish sauce (Veg.: soy sauce)

1 tsp                                sugar

½ tbsp.                            Black pepper 

1 tsp                                dark soy sauce

 

Method:

1. Add oil and fry garlic, until fragrant.

2. Add minced chicken, onion, carrot and stir until cooked.

3. Add rice and season with dark soy sauce, fish sauce, oyster sauce, black pepper powder, sugar and stir again.

4. Add spring onion on top. Turn off the heat





Green and red curry with chicken (Kaeng khiaw-waan kai)




Ingredients: (for 2 - 3 people, depend on how spicy their love)

7 chilies                      chopped fresh tiny green chilies

2 tbsp                         chopped garlic

2 tbsp                         chopped shallots

1 tbsp                         chopped lemon grass

½ tsp                          chopped galangal (Thai ginger) 

1 tsp                           chopped coriander root

 ½ tsp                         chopped kaffir lime peel

 1 tsp                          chopped turmeric 

½ tsp                          roasted peppercorns

2 tsp                           roasted coriander seeds

 1 tsp                          roasted cumin seeds

½ tsp                          salt

½ tsp                          shrimp paste

 

Method:

1.  Put peppercorns, coriander seeds and cumin seeds in a mortar,          pound well.

2. Add the remaining ingredients except shrimp paste, pound until        mixed well.

3. Add shrimp paste, pound until fine and smooth.

 





Green with chicken (Kaeng khiaw-waan kai)




Ingredients:

50  g                            sliced chicken (or tofu)

30  g                            eggplant, cut into wedges

30 g                             baby corn (or carrot), cut into sliced

2                                  kaffir lime leaves, torn a half

6                                  sweet basil leaves

1 tbsp                          green curry paste 

½  cup                         coconut milk

½  cup                         water

2  tbsp                         oil

1  tsp                           sugar

1 tbsp                          fish sauce (Veg.: soy sauce)

 

Method:

1.Put oil in a pan, on low heat add green curry paste, bring it to a simmer, add some coconut milk to stop burning and stir until fragrant.

2.Add chicken, stir vigorously until the chicken is cooked.

3.Add the remaining coconut milk, eggplant, baby corn and kaffir lime leaves. Stirring occasionally.

4.Season with sugar and fish sauce to taste then.

5.Sprinkle sweet basil leaves and turn off the heat. Garnish with red chilies.

Note:  Substitute red curry paste for the green one, to make red curry chicken.





Red curry paste (Nam-phrik kaeng phet)




Ingredients: (for 2 - 3 people, depend on how spicy their love)

7                          chilies chopped red dried chilies

2 tbsp                  chopped garlic

2 tbsp                  chopped shallots

1 tbsp                  chopped lemon grass

1 tsp                    chopped galanga (Thai ginger) 

1 tsp                    chopped coriander root

½ tsp                   chopped kaffir lime peel 

½ tsp                   roasted peppercorns

1 tsp                    roasted coriander seeds

½ tsp                   roasted cumin seeds

½ tsp                   salt

½ tsp                   shrimp paste

Method:

1.  Put peppercorns, coriander seeds and cumin seeds in a mortar, pound well.

2. Add the remaining ingredients except shrimp paste, pound until  mixed well.

3. Add shrimp paste, pound until fine and smooth.





Red curry with chicken (Kaeng ped kai)




Ingredients:

50  g                       sliced chicken (or tofu)

30  g                       eggplant, cut into wedges

30 g                        baby corn (or carrot), cut into sliced

2                             kaffir lime leaves, torn a half

6                             sweet basil leaves

1 tbsp                     Red curry paste 

½  cup                    coconut milk

½  cup                    water

2  tbsp                    oil

1  tsp                      sugar

1 tbsp                     fish sauce (Veg.: soy sauce)

Method:

1.Put oil in a pan, on low heat add green curry paste, bring it to a simmer, add some coconut milk to stop burning and stir until fragrant.

2.Add chicken, stir vigorously until the chicken is cooked.

3.Add the remaining coconut milk, eggplant, baby corn and kaffir lime leaves. Stirring occasionally.

4.Season with sugar and fish sauce to taste then.

5.Sprinkle sweet basil leaves and turn off the heat. Garnish with red chilies.

Note:  Substitute red curry paste for the green one, to make red curry chicken.





Khao-soi curry paste (Nam-phrik kaeng Khao-soi)




Ingredients: (for 2 - 3 people, depend on how spicy their love )

7 chilies                          chopped red dried chilies

2 tbsp                              chopped garlic

2 tbsp                              chopped shallots

1 tsp                                chopped kaffir lime peel

1 tbsp                              chopped lemon grass

1 tsp                                chopped galangal (Thai ginger) 

1 tsp                                chopped coriander root

1 tsp                                chopped ginger 

½ tsp                               roasted peppercorns

½tsp                                roasted coriander seeds

½ tsp                               roasted cumin seeds

½ tsp                               Curry powder

1 tsp                                salt

Method:

1.  Put peppercorns, coriander seeds and cumin seeds in a mortar, pound well.

2. Add the remaining ingredients except shrimp paste, pound until mixed well.

3. Add shrimp paste, pound until fine and smooth.

 





Khao-soi curry with chicken ( Khao soi )




Ingredients:

50 g                           sliced chicken (or tofu) 

30 g                          shallots, cut into sliced

1 tbsp                        khao-soi curry past

50 g                          flat egg noodles, boiled

20g                           flat egg noodles, fried

1 - 1½ tbsp               lime juice

½  tbsp                     sliced coriander

½ cup                       coconut milk

½ cup                       water

1   tsp                       palm sugar (or any sugar)

½  tbsp                     fish sauce (Veg. : soy sauce)

 

Method:

1. Cook ¼ cup of coconut milk over medium heat until some of the oil surfaces, add the curry paste and bring to a boil, stirring constantly.

2. Add chicken, cook for 3 minutes and then add the rest of the coconut milk

3. Add season with fish sauce, sugar and keep stirring.

4. Add flat egg noodles, boiled, toss well.   Turn the heat off.

5. Decorate with fried flat egg noodles, fried, sliced shallots, sliced coriander, Serve it all as the Thais do with lime wedges.





Phanaeng Curry Paste (Nam Phrik Kaeng Phanaeng)




Ingredients :( Note: It’s for 2 - 3 people)

7 chilies                     chopped red dried chilies

2 tbsp                         chopped garlic

2 tbsp                         chopped shallots

1 tbsp                         chopped lemon grass

1 tsp                           chopped galangal (Thai ginger)

1 tsp                           chopped coriander root

1 tsp                           chopped kaffir lime peel

½ tsp                          roasted peppercorns

2 tsp                           roasted coriander seeds

½ tsp                          roasted cumin seeds

1 tsp                           salt

½ tsp                          shrimp paste

1 tbsp                         ground peanut

Method:

1.  Put peppercorns, coriander seeds and cumin seeds in a mortar, pound well.

2. Add the remaining ingredients except shrimp paste, pound until mixed well.

3. Add shrimp paste, pound until fine and smooth.





Phanaeng Curry with Chicken (Nam Phrik Kaeng Phanaeng)




Ingredients:

50 g                               sliced chicken (or tofu) 

1 tbsp                            ground roasted peanuts

2                                    leaves kaffir lime leaves, tinny sliced fresh 

3                                    pieces red fresh chilies, sliced

1 tbsp                            Phanang curry past 

1½ cup                          coconut milk

1 tsp                              palm sugar (or any sugar)

½ tbsp                           fish sauce (or soy sauce)

Method:

1.Cook ¼ cup of coconut milk over medium heat until some of the oil surfaces

 add the curry paste and bring to a boil, stirring constantly.

2. Add chicken, cook for 3 minutes and then add the rest of the coconut milk

3. Season with fish sauce, sugar, sliced kaffir lime leaf to taste

4. Add ground roasted peanuts, toss well.   Turn the heat off.

5. Decorate with sliced kaffir lime leave and red chili.

 





Massaman Curry Paste (Nam Phrik Kaeng Massaman)




Ingredients:     (for 2 - 3 people)

5                                chilies red chilies, seeded and soaked 

2 tbsp                        roasted chopped garlic

2 tbsp                        roasted chopped shallots

1 tbsp                        roasted chopped lemon grass

1 tsp                          roasted chopped galangal (Thai ginger)

1 tsp                          roasted coriander root

10g                            roasted cinnamon

10g                            roasted cardamom

10g                            roasted nutmeg

5 pieces                     roasted cloves

½ tsp                         roasted shrimp paste 

½ tsp                         salt

Method:

1.   Put all the dried ingredients in a mortar, pound until fine.

2.   Add the remaining ingredients, pound until a fine paste.

 





Masaman Curry with Chicken (Kaeng Massaman Kai)




Ingredients:

50 g                    sliced chicken (or tofu) 

4-5                      Potato, cut into big chunk. 

3-4                      Onion, cut into big chunk.

20g                     boiled peanut 

3 leaves              bay leaves

1tsp                    Massaman curry paste

1 cup                  Coconut milk

1 tbsp                 Fish sauce

½ tsp                  Palm sugar

1tbsp                  Tamarind paste

1tbsp                  Oil

Method:

1. Add the oil on low heat, fry curry paste until fragrance

then add ¼ cup of coconut milk.

2. Add chicken in, cook for 2 minutes and add the rest of coconut milk.

3. Add potato, onion and boiled peanut. Then, season with fish sauce

sugar,   Tamarind paste, and stirring some time.

4.Turn off the heat.

** It’s taste should be a little bit spicy, sweet, and sour.

 





Sticky Rice Pudding with Mango (Khao Niaow Ma Muang)




Ingredients:

50 g                                       sticky rice

1½ cups                                 coconut milk 

To make sweet coconut milk

150 ml                                   coconut milk

1 ½  tsp                                  sugar

¼ tsp                                      salt

Method:

1. Soak the sticky rice in water for 5-8 hours or better overnight.

2. Drain the rice grains and put in a sticky rice basket or bamboo steamer 

for cooking with  boiling water.

3. Steam about 30 minutes.

4. Heat coconut milk, sugar and salt and stir well.

5. Add cooked sticky rice in the bowl, add sweet coconut and mix together.

6. Pour sweet sticky rice on the plate beside mangoes.





Banana in Coconut Milk (Buat Klaoy)




Ingredients:

40 g                         sliced ripe pumpkin, cut into 1 inch squares

(Can be substitute with bananas or sweet potatoes)

¾ cup                      coconut milk

1 - 1½ tbsp              sugar

¼ tsp                       salt

Method:

1. Heat the coconut milk, sugar and salt with medium heat until boiling.

2. Add  banana, boil until pumpkin is cooked 

** Serve hot or cold





Pumpkin in Coconut Milk (Buat Fak Thong)




Ingredients:

40 g                         sliced ripe pumpkin, cut into 1 inch squares

(Can be substitute with bananas or sweet potatoes)

¾ cup                      coconut milk

1 - 1½ tbsp              sugar

¼ tsp                       salt

Method:

1. Heat the coconut milk, sugar and salt with medium heat until boiling.

2. Add pumpkin , boil until pumpkin is cooked 

** Serve hot or cold





Spring Rolls (Paw Pia Thod)




Ingredients:  (Filling)  

30 g                              soaked glass noodles, cut into 6 cm length

30 g                              minced tofu

20 g                              Chinese chives cut into 3 cm length

20 g                              bean sprouts

1 tbsp                           minced garlic

1 tbsp                           cooking oil

1 tsp                             sugar

½ stp                            black pepper powder

½ stp                            salt

2 tbsp                           water

4 pieces                       spring roll wrappers (12 pieces for small spring roll)

1                                  beaten egg 

Method:   (for Banana spring rolls: just use banana, cut into long piece) 

1. Fry garlic until fragrant. Add minced tofu, stir until lightly golden.

2. Add water and season with sugar, pepper powder, salt and mix well

3. Add the vegetables.  Stir until everything is done.

4. Add glass noodle, stir until glass noodle turn clear and dried.

5. Prepare 4 pieces of spring roll wrappings and 1 beaten egg.

6. Place1 table spoon of the filling on a spring roll wrapping.

7. Fold the sheet over the filling, about half a turn; fold in the ends,

     Then roll up tightly, sealing the sheet closed with the beaten egg.

 8. Deep fried in plenty of oil over a medium heat until golden brown.





Golden bags(Tung Tong)




Ingredients: (for make 4 bags)

Fillings

20 G                               Minced chicken

5                                     Black Peppers

1                                     Garlic, Chopped

¼ tsp                              chopped coriander root

1-2                                 Coriander stems, Chopped

5 G                                Water chestnut, Chopped

5 G                                Onion, Chopped

¼ tsp                             Sugar

½ tsp                             seasoning soy sauce

Method:

    1. Pounding peppers, Garlic, Coriander root until pasted well.

    2. In a bowl, Add pasted minced chicken, chopped coriander stems, water chestnut, and onion and add seasonings: sugar, seasoning soy sauce and mix until combine well.

    3. Place about 1 tsp of fillings mixture onto the center of the sheet, fold and tight the bag with Pendants leaf strings to form a money bag and set aside.

    4. Use low to medium heat and deep fry the bags until golden brown.





PAPAYA SALAD




Papaya Salad

(Som Tam)

Ingredients:

100 g                                     sliced papaya (or any fruit)

1                                             cloves    garlic

1 - 2                                       fresh chilies

20 g                                        chopped Chinese long beans, cut into 3 cm length

30 g                                        tomato, cut into quarters

1 tsp                                       palm sugar (or any sugar)

1 tbsp                                     fish sauce (Veg.: soy sauce)

1 tbsp                                     lime juice

1tbsp                                      tamarind juice

1 tbsp                                     roasted peanuts

½ tbsp.                                  small dried shrimp

Method:

1. Put garlic and chili in the mortar, pound well.

2. Add Chinese long bean, pound until broken.

3. Add tomato and season with palm sugar, fish sauce, lime juice, tamarind juice and  pound until palm sugar dissolves.

4. Add papaya (any fruit) mix well.

*   You can add more boiled prawns or sea food.

** Top with peanuts; serve with Sticky rice and fresh vegetables.





Deep Fried Banana (Kluay Thod)




Ingredients:

100 g                         Banana

3 tsp                          coconut milk 

2 tsp                          grated coconut meat

2 tbsp                        wheat flour 

1  tbsp                       rice flour 

2 tsp                          palm sugar 

¼ tsp                         salt

1 tsp                          sesame seed

Method:

1.  Sliced banana along thick about 4 pieces.

2.  Mixed wheat flour, rice flour, sugar, salt with coconut milk 

and mix them together.

3.  Add fine coconut meat and white sesame seed and mixed them.

4.  Dip banana in mixed and deep fried in plenty of oil over a medium heat

     until golden brown.

 









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