More weekly recipes

RECIPES / Thai recipes

  • Curry Dishes

    1. Cut fish fillet into thin slices, pat dry and set aside. 2. Put 1 cup coconut milk in a mixing bowl (separate ¼ cup coconut cream and put in a small bowl), add red curry paste and stir to mix. 3. Add fish into a mixture, stir clockwise (stir same way) until the mixture quite thick, add the remaining coconut milk a little at a time.

  • Desserts

    1. Put salt and sugar in coconut cream and mix it together. Boil the coconut for 3-5 minutes on the low heat. Stir it often. At the last 1 minute put fragrant screw pine leaves. 2. Pour coconut mixed in a bowl. 3. Now, wash the uncooked sticky rice and drain 2 times. Steep the rice in water at least 3 hours. 4. Then steam for 20 minutes.

  • Rice and Noodles

    1 - Begin by soaking the noodles in boiling water for 10 minutes. Rinse them out in cold water and drain thoroughly. In a bowl, combine the fish sauce, soy sauce, lime juice and brown sugar.

  • Snacks

    1 - In a wok heat oil to 375 degrees then fry the rice vermicelli until puffed. Remove and set aside. 2 - Combine all sauce ingredients in a large skillet and cook over medium heat for 4 minutes.

  • Soups

    1 - Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. 2 - Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. 3- Uncover and add the fish sauce, sugar, and mushrooms.