Fried chicken with chili "Pad piki nue"

Fried chicken with chili "Pad piki nue" (4 Pers.)

500 g Chicken in thin slices
1¼ dl water
1 fat crushed garlic
2 onions in thin slices
2 tablespoons vegetable oil
1- 2 chopped red chili
100 g of coconut sugar
1 tablespoon fish sauce
100g mint





1. Heat the oil in a wok or large saute pan. Add onion, garlic, chili, and pork and raise it golden for approx. 5 minutes.
2. Add coconut sugar, water, and fish sauce and boil. Turn down the flask and allow the simmer to simmer while stirring for 4-5 minutes until the sauce starts to thicken.
3. Sprinkle mint over the dish

Accessories:
Serve the dish with steam-boiled jasmine


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Fried chicken with Cashew nuts (4 pers.)

Fried chicken with Cashew nuts (4 pers.)

500 g shredded chicken breastfilet without skin "Gai"

1 onions in slices "Hourm how jari"

2 tablespoons of water "Nam"

2 tablespoons vegetable oil "Nam man"

3 cloves of garlic in "Gairtim"

1 tablespoon of oyster sauce "nam man hoii"

4 sliced ​​red chilli "Piki nue"

1 tablespoon tamarind extract "Nam ma kam birch1 tablespoon fish sauce "took baa"

2 teaspoons. Coconut Sugar "Nam Darn Biip"

100 g roasted Cashew nuts "Tuur"

1. Heat 2 tablespoons of oil in a wok or sauter pan, add chilli and garlic and saute it golden and crispy. Dip off on greasy soaking paper.

2. Bring the last spoon of oil into your wok and cook chicken and onion until the meat is golden brown and through fried.

3. Stir all sauces, Tamarind extract, water and coconut sugar in your wok and lightning streak for 2 minutes. Add the Cashew nuts and turn it all well.
Serve the dish with fried chilli and garlic on top.
Accessories:
 Serve the dish with steamed jasmine rice.

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Coconut chicken soup "Tom Ka Kai" (about 4 pers.)

Coconut chicken soup "Tom Ka Kai" (about 4 pers.)

1.2 l coconut milk = 3 cans "Nam Ma Pao"
1 large chopped onion "huam huar jaai"
2 stalks finely chopped lemongrass "Kai"
1 letter Tom Ka Paste
2cm write sliced, peeled, fresh Galanga "Kar"
2 cored, red chili "Prik dang"
250 g of de-boned chicken breast fillet or
2 tablespoons chopped fresh cilantro "Paktie"
 
 
1. Apply coconut milk, onion, lemon grass, Galanga, Tom Ka Paste and whole chili in a medium saucepan and bring to the boil.
2. Cut the chicken meat into bite-sized pieces and add to the pan. Turn down the burner and let simmer for 15 minutes until chicken meat is tender.
3. Serve the soup with a sprinkling of chopped cilantro. Remove the chillies before

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Yellow curry paste with fish (4 pers.)

Yellow curry paste with fish (4 pers.)

2 tablespoons Fresh Yellow Curry Paste500 g of light fillets1 tablespoon vegetable oil8 pcs. Fresh sweet basil leaves3 pieces. fresh kaffir lime leaves½ cans. coconut milk2 tablespoons fish sauce2 strips Kaffir lime peel á 5 cm1 tablespoon coconut sugar
 (If you want it hot add some small chili )
 1. Remove any. skin and bones from the fish fillets and cut the fish meat into large, bite-sized chunks.2. Heat oil in a pan, add Yellow curry paste, sweet basil, kaffir lime leaves and saute it for 3 minutes, stirring. Stir in coconut milk, fish sauce, lime zest, "Chili" and coconut sugar and bring to the boil. Turn down the heat and simmer for 4 minutes.3. Add fish pieces and simmer, uncovered, for 4-5 minutes until the fish is done.4. Remove the kaffir lime leaves and serve right with steamed jasmine rice.
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Hot thai beef salad (8 pers.)

1 kg beef,  cut into 2 equal pieces
1 peeled cucumber into thin slices
2 tomatoes, sliced
½ onion into strips
Fresh coriander leaves
Fresh red chili in strips

Coriander Marinade:

4 tbsp. soy sauce
2 tbsp. vegetable oil
1 tbsp. finely chopped fresh cilantro
1 tsp. ground coriander
1 tablespoon coconut sugar
Freshly ground black pepper

1. Place the meat in a deep porcelain or glass dish.
2. Marinade: Whisk soy sauce, oil, ground and fresh coriander, sugar and black pepper together in a small bowl. Pour the marinade over the meat and set it aside for at least 1 hour.
3. Add cucumber slices imbricated in a large bowl, cover and place it in the fridge, to the cucumber slices to be used.
4. Pat the meat dry and save the marinade for later. Roast meat during a preheated grill 3-5 minutes on each side, or at will.
5. Pour the marinade into a small saucepan, bring to the boil and simmer for 3-4 minutes.
6. Cut the meat into thin slices and arrange them on top of cucumber slices.
7. Pour the marinade and sprinkle cilantro, tomato, onion and shredded, fresh chili above.
8. Cut the cucumber through lengthwise and scrape out the seeds with a teaspoon. Discard the seeds away. Cut the cucumber into thin slices and place them in a bowl.
9. Boil the water and sugar in a small saucepan until the sugar is dissolved.
10. Remove from heat, add the vinegar and red onion, pour sheet over cucumber slices and mix well.
11. Ask the fridge for half an hour. Sprinkle chili over the salad before serving.

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Fried rice with chicken in chilli & garlic sauce (2 pers.)

Fried rice with chicken in chilli & garlic sauce (2 pers.)

150 g chicken in very thin strips.
2 beaten eggs.
350g cooked jasmine rice.
3 table spoon oil
2 stalks scallions.
1 t. Oyster sauce
1½ table spoon Chili & garlic sauce.

Preparation:

1. Heat oil and fry the meat, add now eggs and stir to half-finished.
2. Add the rice, oyster sauce and chilli & garlic sauce. Stir now to the rice to it is very hot
3. Now add the spring onions.

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Mixed vegetables in oyster sauce (6 pers.)

fried broccoli leaves, carrots, Lange thai beans, garlic and bean sprouts.

6 stalks Thai broccoli leaves
2 large carrots
200 g Lange thai beans
1 tbsp. vegetable oil
3 cloves minced garlic
125 g of bean sprouts
2 tablespoons oyster sauce
1 tablespoon water
1 teaspoon coconut sugar


1. Rinse broccoli leaves thoroughly and cut both leaves and stems into pieces 5 cm. Peel the carrots and cut into thin slices. Cut the beans into pieces 5 cm.

2. Heat oil in a wok or large saute pan. Add the garlic and fry for 30 seconds. Then, Broccoli leaves, carrots and beans, and short frying for 3 minutes.

3. Add the bean sprouts, oyster sauce, coconut water and sugar and boil for 1 minute.

 Server with very hot steamed jasmine rice.

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