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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Chicken with fresh basil and long thai beans "Pad bai ka pau" (4 pers.)

Chicken with fresh basil and long thai beans"Pad bai ka pau" (4 pers.)

200 g Long Thai beans "Trip fak jaau"
200 g mini corn "kapoot"
1 tablespoon vegetable oil "Nam Man"
3 cloves minced garlic "Gai TIRM"
250 g chicken into thin slices "gaii"
30 fresh holy basil leaves "Bai ka pau"
2 tablespoons fish sauce "Nam Ba"
2 tablespoons water "Nam"
3- 4 fresh red chilli "Piki nue"

Accessories:Jasmine rice "kau"
 

 1. Cut the long Thai beans and mini corn in 5 cm long pieces.


 2. Heat oil in a wok or large saute pan. Add garlic and chicken and fry it lightly. Add holy basil    leaves, chillies, mini corn and beans and stir-fry for about 1 minute

3. Add the fish sauce and water, and cook for 1 minute, to the beans and mini corn is cooked but still  very brittle.

Serve with steamed long grain jasmine rice.
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Easy to cook masanman carry

Beef with Masaman curry paste (4 persons.)

500 g beef into strips
2 tablespoons fresh Masaman curry paste
1 tablespoon vegetable oil
8 pcs. Fresh sweet basil leaves
½ cans. coconut milk
2 tablespoons fish sauce
8-10 paragraphs. Thai cardamom seeds
1 tablespoon coconut sugar

If you want it HOT add 3-4 small thai chili


1. Heat oil in a pan, add curry paste, sweet basil and saute it for 3 minutes, stirring. Stir in coconut milk, fish sauce, cardamom seeds, "Chili" and coconut sugar and bring to the boil. Turn down the heat and simmer for 4 minutes.
2. Add the meat and simmer, uncovered, for 4-5 minutes, until the meat is done.
3. Serve with steamed jasmine rice.



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