Recipes | Viewing Category: Thai Food

Serves 4

1. Heat oil in a wok or large skillet. Add garlic and chilli and saute until fragrant.
2. Add pork mince, breaking it up into small pieces in the wok. Saute until almost cooked.
3. Add in oyster sauce, soy sauce, fish sauce and sugar. Mix well until the pork is well coated in the sauce and cooked through.
4. Take of the heat and add in Thai basil leaves. Mix through to wilt then serve with steamed jasmine rice and a fried egg.

Serves 4-6

1. Add rice to a large bowl and fill with tap water. Leave to soak overnight.
2. The next day, drain and rinse the rice under cold running water. Line a steamer basket with baking paper then fill with drained rice. Steam for 30 mins.
3. Meanwhile, add coconut milk, white sugar, palm sugar and salt into a small pot. Tie the pandan leaf into a knot and add to the pot. Heat to dissolve the sugar. Simmer for 5 minutes then remove from the heat. Remove and discard the pandan leaf.
4. Transfer the cooked rice into a large bowl and pour in ¼ to ½ of the coconut sauce. Mix until everything is well combined then set aside for about an hour for the coconut milk to absorb into the rice. Set aside the remaining coconut sauce to serve just after plating.
5. To serve, spoon a mound of sticky rice onto each serving plate. Place one durian segment next to each mound. Drizzle on coconut sauce and garnish with toasted sesame seeds.

1. Add garlic, coriander and sugar into a mortar. Using a pestle, pound until the garlic and coriander are crushed.

2. Add in chilli and basil leaves and continue to pound until you reach your desired consistency.

3. Add in fish sauce and lime juice and mix through. Taste and adjust seasoning if necessary.

Serves 4

1. Add the pork bones and spare ribs into a large pot. Fill with water and bring to the boil. Boil for 5 mins then strain pork into a colander. Clean the pot, then rinse and strain pork to remove the physical impurities. Return the pork to the cleaned pot. Add dried shrimp, lemongrass, galangal, makrut lime leaves, garlic, chilli, 3L water and soup seasoning cubes. Bring to the boil then remove any surface scum. Reduce heat to low and cover the pot with a lid. Simmer for 60mins or until the ribs are tender.
2. Meanwhile, make the crispy garlic oil by adding the chopped garlic and oil into a small pot. Heat until the oil starts to sizzle and the garlic starts to fry and turn lightly golden. The garlic will continue to cook in the oil so turn off the heat when the garlic starts to colour. Set aside.
3. Remove the pork bones and aromats in the pot, leaving only the spare ribs and broth in the pot. Add in half of the prepared crispy garlic oil, sugar, lime juice and fish sauce. Bring to the boil then taste and adjust seasoning as needed.

Prep Everything Else

4. Slice egg wonton wrappers into strips. Deep fry until crispy then drain on kitchen paper. Set aside.
5. Slice gai lan to separate the leaves from the stems. Slice stems to create discs. Blanch leaves and stems in a pot of salted water with a dash oil. Remove and set aside.
6. Warm through fish and pork balls to packet instructions.
7. Prepare noodles to packet instructions.

Serve Up

8. Add a bundle of noodles to each bowl. Add in gai lan, a couple of fish balls and pork balls, a few slices of cha Hue and spare ribs. Ladle in soup. Garnish with crispy garlic oil, dried chilli flakes, coriander, spring onion and fried wonton strips.

Serves 12-15

Make the Red Rubies

1. Bring a medium pot of water to the boil.
2. Meanwhile, add the chopped water chestnuts to a medium sized zip lock bag. Add food colouring then mix to colour the chestnuts. Add tapioca floor. Seal the bag then toss to coat all the chestnuts with the tapioca starch.
3. When the water is at a raging boil, slowly pour in prepared chestnuts, dispersing them in the water to avoid clumping. The red rubies will rise to the top when cooked. Allow them to continue to bubble for a couple of minutes before draining/scooping out into a colander. Rinse with cold running water to remove any excess starch and colouring. Add cooked red rubies to a bowl of iced water.

Put it All Together

4. Drain lychees, jackfruit, longan and coconut jelly, but reserve the syrup in a large jug.
5. Slice lychees in half and jackfruit into strips. Add them, along with the longan and coconut jelly into a large mixing bowl.
6. Add in grass jelly cubes and rinsed toddy palm seeds.
7. Add in evaporated milk.
8. Add in reserved syrup to taste (about 2 cups).
9. Finally, drain red rubies from their cold water bath and add them in this mix. Stir to mix everything through then chill well before serving.

1. Remove skins and cut galangal, shallots and lemongrass into small chunks. Add to a food processor, along with garlic, lime leaves and chilli. Pulse a few times to break up the fibres into ‘straw’. Empty mix into a large mixing bowl.
2. Add pork mince and the rest of the ingredients into the mixing bowl. Using gloved hands, mix everything until well combined (Test the filling for seasoning by pan frying or microwaving a little nugget. Adjust if necessary by adding more fish sauce or salt to taste). Allow mx to marinate for at least 30 mins. A few hours is better.
3. Thread mix onto skewers or shape into patties.

For best results, grill over charcoal.

You can also bake or air fry these on 210C for 15 mins followed by a quick sear on a stove top grill or pan.

Serve with nam jim jaew and sticky rice

For the Nam Jim Jaew

2 T tamarind puree

1 T palm sugar

1 T fish sauce

1 T toasted rice powder

1 T shallots, finely diced

1-2 T lime juice

4. Mix everything together until the sugar has dissolved. Garnish with sliced spring onion, chopped coriander and dried chilli flakes.

1. Add rice to a large bowl and fill with tap water. Leave to soak overnight.
2. The next day, drain and rinse the rice under cold running water. Line a steamer basket with baking paper then fill with drained rice. Steam for 30 mins.
3. Add 85mL coconut milk, caster sugar and salt into a large bowl. Mix to dissolve the sugar then add to the freshly steamed rice. Mix until everything is well combined then set aside for about an hour for the coconut milk to absorb into the rice.
4. Meanwhile, make the coconut sauce by adding 315mL coconut milk, sugar and salt to a small pot.
5. Tie the pandan leaf into a knot and add to the pot. Heat to dissolve the sugar. Simmer for 5 minutes then remove from the heat. Remove and discard the pandan leaf.
6. Peel your mangoes then cut 2 mango cheeks from each mango. Place each cheek flat onto your cutting board and slice into a more bite sized pieces.
7. Spoon a mound of sticky rice onto each serving plate. Place one cheek of mango next to each mound. Drizzle on coconut sauce and garnish with toasted peanuts and sesame seeds.

1. Quarter the thigh fillets and peeled potatoes 

2. Roast dried bayleaf on medium low heat for 2-3 minutes 

3. Heat up oil in a wok or a big pit. On medium low heat stir fry the curry paste* until fragrant (approximately 5 minutes)

4. Sprinkle in the curry powder and mix well.  

5. Add in the chicken and stir to combine. 

6. Pour the coconut milk* into the pot 

7. Add water 

8. Add the potatoes and bring everything to a boil. 

9. Season with fish sauce, roasted bay leaves and palm sugar. 

10. Simmer and stir occassionally until the potatoes are soft (approx 15 minutes). 

Serve over a bed of warm rice or with a baguette. 

*We always use Mae sri in our Thai curry recipes

1. Mix the minced meat, fish sauce and ground white pepper until well combined. Form into meatballs. Set aside.

2. Pour in the water and add chicken powder into a pot. Bring to a boil.

3. Add meatballs and Chinese cabbage (meatballs are cooked when they float to the top).

4. Add in the noodles and stir thoroughly (glass noodles cook VERY quickly).

5. Add the fish sauce & white pepper according to taste. 

6. Transfer to serving bowls and garnish with coriander, spring onion & chilli (optional). Serve.

Serves 6-8

1. Heat oil in a large pot over medium heat. Add galangal and lemongrass; cook and stir in the hot oil for 1 minute.

2. Pour in chicken broth

3. Add kaffir lime leaves and chicken 

4. Once chicken is cooked, add coconut milk and stir   

5. Stir in fish sauce and add chilli (optional). Reduce heat to low and simmer for 15 minutes.

6. Add mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

7. Taste and adjust according to preference. 

8. Garnish with coriander 

This recipe can be made ahead of time and frozen up to 3 months (without the coriander)

To freeze:

-Let soup cool completely.

- Add the soup to freezer safe containers or freezer size bags and squeeze out any excess air to prevent freezer burn before sealing..

- When ready to eat, let soup defrost in the refrigerator overnight and heat in the microwave (or warm on the stove from frozen). Remember to stir so the coconut cream breaks up.

Soup

1. Heat up 3 tablespoons of oil and on low heat pour the curry paste and fry until fragrant (Approx 5 Mins)
2. Add in coconut cream and stir till smooth (make sure there are no lumps in the curry paste)
3. Add in chicken (traditional recipe uses drumsticks, but for ease, we use thigh)
4. Season with fish sauce and palm sugar
5. Leave to boil until chicken is cooked through (approx 10 mins)

Fried Garlic 

1. Add garlic into cold oil and turn on heat to medium 
2. Constantly stir and once it starts bubbling, you need to check constantly to make sure it doesn’t burn 
3. Turn down heat at around 3 minutes 
4. Stir for another 2 minutes. Should be slightly golden. It will continue to cook in residue heat 

*We used fresh garlic, but if you are time poor, feel free to purchase already fried garlic and skip this step completely. 

Fried Chilli 

1. Add dried chillies into oil 
2. Fry for approx 3-4 minutes 
3. Combine chillies and garlic into a pestle and mortar and pound until everything is broken down. 
4. Set aside 

Pickled green mustard

1. Boil for 10 minutes 
2. Set aside 

Noodles 

1. Boil ¾ of egg noodles according to instructions 
2. With the remainder, heat up oil and deep fry for approx 2-3 minutes. Flip it halfway.

Assemble:

1. Add boiled egg noodles to a bowl 
2. Pour the chicken curry over the noodles 
3. Garnish with pickled green mustard, eschallot, coriander, garlic & chilli paste and lime. 
4. Top it off with the best part: the fried egg noodles

Enjoy!

Serves 10

To make you own curry paste, add the ingredients below into a food processor and blend until you get a smooth paste

• 5 Thai bird’s eye chillies 
• 5 medium eschalots 
• 15 gloves of garlic
• 7cm piece ginger (peeled and sliced)
• 115g coriander (stems and leaves)
• 1 Zest of lime
• 5tsp ground turmeric
• 5tsp ground coriander
• 2.5Tbsp curry powder
• 5Tbsp shrimp paste (Thai or Vietnamese will work)

1. Mix all ingredients from the sauce together until the sugar dissolves. 

2. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.

3. Add garlic and cook for 15 seconds. Add chicken and cook for two minutes

4. Add in broccoli stems. Remove from wok and set aside 

5. Scrape the wok clean. Heat 2 tbsp oil over high heat until it starts smoking (necessary!) Add noodles, sauce and eggs. Toss till caramelised (as few times as possible to avoid breaking the noodles).

6.Add the chicken and broccoli back in and toss to disperse. 

Enjoy!

Serves 6

Serves 4

Prawns:

1. Place the prawns, oil & salt into a medium sized bowl & mix until well combined 

2. Heat a large wok and add in the prawns, ensuring the pan is not overcrowded (cook in batches if necessary) 

3. Once the prawns start to colour, flip over to the other side. Remove from pan and set aside. 

Rice:

1. Reheat your work and add in oil. 

2. Add in eschalot and garlic. Saute until fragrant 

3. Add in tom yum paste (adjust according to taste) and fry until fragrant 

4. Add in day old rice, breaking up the grains as you go. Make sure the rice is evenly coasted with eschalot, garlic and paste. 

5. Add in pineapple*,corn & lime leaves and stir through **

6. Taste the rice with fish sauce ot sugar if necessary

7. Return the prawns to the pan and mix through. Alternatively, you can garnish your rice by placing the prawns on top. 

* Fresh pineapple can be substitued with canned pineappl

** If adding frozen peas, stir in with corn kernels 

1. Lightly sprinkle the eggplant pieces with salt and set aside while you prepare all the other ingredients. Be careful not to over salt your eggplant

2. Add all the sauce ingredients into a medium bowl. Mix to dissolve the sugar and set aside.

3. Dry eggplant pieces with a paper towel and transfer to a dry plate. Heat oil in a wok and deep fry in batches until just cooked. Drain cooked eggplant pieces onto kitchen paper and set aside.

4. Empty wok of canola oil, leaving about 3T oil for the stir fry.

5. Heat wok on medium-high heat and add garlic and chilli. Sauté until fragrant (about 30 seconds).

6. Add in tofu chips and sauté to coat with the garlic and chilli.

7. Add sauce into the wok and stir to heat through.

8. Add okra and sauté to heat through (about 30-60 seconds).

9. Add in eggplant and basil leaves (I also add in the stems for flavour). Gently toss through to allow the sauce to coat all the vegetables.

10. Remove from heat and serve with steamed rice.


 

1. Blitz lemongrass, garlic and shallots in a food processor until fine (or bash into a paste using a mortar and pestle).

2. Heat oil in a large pot. Add in lemongrass, garlic and shallot paste and fry off until fragrant. Add in red curry paste and continue to fry off (about 3-5mins). Be careful not to burn this paste.

3. Add pumpkin pieces and stir to coat.

4. Add water/stock and vegetable stock powder. Stir to mix through and bring to the boil.

5. Reduce heat and let simmer for 15-20minutes or until pumpkin is cooked through (very soft). The smaller/thinner your pumpkin pieces, the faster they will cook.

6. Remove the pot off the stove. Use a stick blender (or blender) to puree the contents of the pot until you arrive at a thick, smooth liquid soup.

7. Return the pot to the stove and add in coconut milk. Stir to mix through completely. Taste and season if necessary.

You can garnish your soup with a dollop of coconut milk, a few pieces of roasted pumpkin (optional) and fresh coriander. I served this soup with lots of crusty sourdough on the side.