Thai Holy Basil Stir Fry with Beef (Pad Kra Pao)

Ingredients

6 cloves garlic
3 Thai chilies, or as many as you can handle
¼ cup chopped mild red chilies, (see note 1)
⅓ cup julienned mild red chilies
2 Tbsp vegetable oil
12 oz ground beef, regular or lean
1 Tbsp + 2 tsp fish sauce
1 Tbsp granulated sugar
½ cup unsalted beef or chicken stock or water
½ tsp ground black pepper
1 ¼ cups holy basil or regular basil leaves, (see note 2)

Cooked Jasmine rice for serving
3 eggs, for fried eggs (1 per person)
Oil for frying eggs, as needed

Prik Nam Pla (optional condiment)

1-2 Thai chilies, chopped
2 Tbsp fish sauce
2 tsp lime juice
1 clove garlic, thinly sliced or chopped (optional)

Notes

1. Mild red chilies are for colour and flavour, while the Thai chilies are for heat. Traditionally we use spur chilies (prik chee fa) for the mild peppers, but red anaheim or mini bell pepper will work. Regular red bell pepper flesh is a little thicker and more watery than ideal, but it will also be fine if that's the only thing you have! 
2. Italian basil is my preferred substitute if holy basil is unavailable. Thai basil can also be used, and the dish will be just as tasty, but I find that the flavour of regular Italian basil is closer to that of holy basil.

Instructions
For the Prik Nam Pla

1. Add chopped Thai chilies and garlic into a small bowl, then add the fish sauce and lime juice. Let this sit while you make the stir fry.

For the Stir Fry

1. In a mortar and pestle, pound the Thai chilies into a fine paste. Add the garlic and the chopped mild chilies and pound into just a rough paste.
2. Heat a wok or a large skillet over high heat, adding about 1 tablespoon of the oil if your beef is lean. Once the wok is very hot, add the beef and spread it out. Sear the beef without moving it until the underside is browned. Toss the beef, and notice how the beef will start to release quite a bit of liquid - keep stirring until all of this liquid has evaporated, and the beef starts to sizzle in its own fat. Once the beef is sizzling, allow it to cook without stirring for 15-20 seconds to brown the beef further and develop flavour, then toss, and repeat the browning 1-2 more times.
3. Turn the heat down to medium, push the beef to one side of the pan, and if there isn’t much fat in the pan, add a little bit more oil just so there’s enough to saute the garlic. Add the garlic and chili paste and sauté in the oil for 30 seconds until aromatic and the garlic starts to turn golden, and then toss it with the beef.
4. Turn the heat up to high and add about half of the stock or water, fish sauce, sugar, and black pepper; toss to mix well. Add the julienned mild chilies and toss for 30 seconds; if it’s looking too dry, add more of the stock or water.
5. Turn off the heat, add the basil and mix just until wilted. Taste and adjust the seasoning with more sugar or fish sauce as needed, and add a little more water or stock if it feels too dry. Set this aside while you fry the eggs.

For the Crispy Fried Eggs

1. To fry the eggs Thai-style, I recommend frying them 1 at a time to prevent them from sticking to each other. There are 2 options for frying eggs:
2. For crispy whites and semi-set yolk: Add about ¼ inch of frying oil to a small nonstick frying pan and put it over medium-high heat. Once the oil is hot, add the egg and allow the egg white to bubble. Use a spoon to occasionally baste the top of the egg with oil to cook the yolk. Once the whites are crispy and browned around the edges and the yolk is set to your liking, you can remove it from the pan.
3. For eggs with crispy whites and runny yolk: Separate the egg white and the egg yolk. Add about ¼ inch of frying oil to a small nonstick frying pan and put it over medium-high heat. Once the oil is hot, add the egg white and let it fry until the edges start to turn brown. Use your spatula to push the middle of the white down to make an indent for the yolk to sit in. Once the egg white is browned around the edges, carefully place the yolk into the indentation, and use a spoon to baste some oil around the edges of the egg yolk to help it stick to the egg white. Remove from the pan and allow to drain.
4. To serve, put jasmine rice on a plate, spoon the pad kra pao over half of the rice, and top everything with the fried egg. You can then drizzle the prik nam pla on top of the egg when ready to eat.

Recipe from Thai Hot Kitchen

Tom Yum Goong (Red version)

Ingredients

350g medium sized shrimp, shell-on, head-on if possible
4 cups water (or use 3 1/2 cups unsalted chicken stock if not using shell on shrimp)
2 stalks lemongrass, bottom half only (see note)
10 pc galangal, cut into thin rounds
6 kaffir lime leaves
Thai chilies, to taste
½ cup evaporated milk
3-4 cups oyster mushrooms, straw mushrooms, or another Asian mushroom
¼ cup Thai chili paste (nam prik pao)
3 Tbsp fish sauce
¼ cup lime juice
A big handful of chopped sawtooth coriander (culantro) or cilantro

Instructions

1. Rinse shrimp well, then peel and devein them (see video for a cool deveining trick!) and place all heads and shells into a stock pot. Put the pot over medium high heat and saute the shrimp shells until stuff that sticks to the pot starts to brown slightly. It should smell like shrimp on the grill! 
2. Add water, scrape off the browned bits that are stuck to the pot, and simmer for 15-20 minutes. Then, use a slotted skimmer to remove the shells, making sure to drain off as much of the liquid as you can. 

If using chicken stock, start from here:

1. Smash lemongrass and cut into chunks. Roughly tear the kaffir lime leaves. Finely chop the chilies or pound in a mortar and pestle into a paste.
2. Bring the stock to a simmer, then add lemongrass, galangal, kaffir lime leaves and chilies (if you pounded the chilies, rinse the mortar with some of the stock to make sure you get all the chili bits into the pot). Simmer for 5 minutes. Note: The herbs are not meant to be eaten, so at this point you can either fish them out, but I like to leave some in there for garnish. Just be sure to tell your guests not to eat them!
3. Add evaporated milk and bring to boil. Add mushrooms and cook for 1-2 minutes or until mushrooms are done.
4. Add chili paste and fish sauce, and stir to dissolve the chili paste. Add shrimp meat and cook just until done, 30 seconds or so. 
5. Turn off the heat and let the soup cool down slightly, just for a minute, so it is not simmering or boiling. Add lime juice while stirring.
6. Stir in sawtooth coriander or cilantro, then taste and adjust seasoning as needed.

Recipe from Thai Hot Kitchen

Thai Fried Chicken & Som Tum

PREP TIME 25 minutes + marinating

COOK TIME 50 minutes
SERVES 4

Ingredients
4 boneless chicken thighs (preferably with the skin on)
2 cups plain flour or all-purpose flour
vegetable oil for deep frying
sea salt

Marinade:
4 garlic cloves
2 coriander roots, cleaned and roughly chopped
½ tsp black peppercorns
2 tbsp fish sauce

Som Tum Papaya Salad:
200g (7 oz) shredded green papaya*
2 garlic cloves, roughly chopped
2 birds’ eye chillies (use more or less to taste)
2 snake beans, cut into 3cm-long batons (alternatively use green beans)
¼ cup dried shrimp, soaked in water for 5 minutes to soften
2 tbsp roasted peanuts
2 tbsp (about 20g) shaved palm sugar
1½ tbsp fish sauce
6 cherry tomatoes, halved
2 tbsp lime juice
1 tbsp soy sauce

Steps

1. For the marinade, use a mortar and pestle to pound the garlic, coriander roots and peppercorns to form a rough paste. Mix through the fish sauce. Then add the chicken and toss until well combined. Transfer to a large bowl. Set aside to marinate for 10-20 minutes.
2. In a large som tum mortar, pound garlic and chillies until just smashed but still chunky. Drain the dried shrimp and add those. Pound lightly. Then add the green beans and peanuts and pound lightly. Add the palm sugar and pound to soften. Now add half the papaya and lightly bruise with the pestle, using a spoon to mix as you lightly pound. Add remaining papaya, fish sauce and tomatoes. Lightly pound with the pestle and mix with the spoon. Add the lime juice and mix until well combined. Taste and adjust with more fish sauce, sugar and/or lime juice to taste.
3. Alternatively, the salad can be made by placing ingredients in a large bowl or a ziplock bag and using a rolling pin to bruise the ingredients.
4. Coat the chicken pieces in the flour. To cook the chicken, fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is medium-hot (320°F or 160°C or when a wooden spoon dipped into the oil forms small little bubbles), add the chicken pieces and cook for about 10 minutes or until golden brown and cooked through. Turn the chicken pieces as they cook to ensure an even golden colour. Drain on kitchen paper and sprinkle with salt.
5. Serve sliced fried chicken with som tum papaya salad.

Recipe from Marion's Kitchen https://www.marionskitchen.com/thai-fried-chicken-and-som-tum/

Thai Steamed fish (Thermomix)

Ingredients

1 tbsp fresh coriander, leaves only
10 garlic cloves
5 bird's eye chillies (chilli padi), adjust to taste
2 fresh red chillies, deseeded
1 tbsp sugar
50 g lime juice (approx 4 limes)
3 tbsp fish sauce
100 g water
1 tsp homemade chicken stock powder
4 stalks fresh lemongrass
600 g barramundi fish (siakap) (1 whole fish), gutted and descaled, scored (see tips)
1 fresh green lime, cut in thin slices, to garnish
*500g water (for steaming if fish only) OR 1200g water (for steaming fish and rice in simmering basket)*

Preparation

1. Place coriander leaves, garlic cloves, bird’s eye chillies, red chillies, sugar, lime juice, fish sauce, 100 g water and chicken stock powder in mixing bowl, blend 5 sec/speed 5. Transfer to a bowl and set aside.
2. Insert 2 lemongrass stalks into the cavity of the fish. Place remaining 2 lemongrass stalks on a steaming tray, arrange fish on top of lemongrass. Place the steaming tray in Varoma dish.
3. Place 1200g water (for steaming fish and 350g rice in simmering basket) in mixing bowl, set Varoma into position, steam 20 min/Varoma/speed 4 (Speed 1 if cooking without rice). Remove Varoma. Carefully open Varoma lid, discard steaming liquid. Remove simmering basket that contain rice using spatula. Pour reserved garlic lime sauce onto steamed fish.
4. Set Varoma into position, steam 2 min/Varoma/speed 1 until cooked. Garnish with green lime slices. Serve immediately.

https://youtube.com/shorts/gWg0VQs5n0Q?feature=share

Thai Red Curry Paste (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 10 min
Serving size : 1 Complete recipe

Ingredients
5 dried red chillies, deseeded if preferred
water, to cover
5 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
4 cm piece fresh ginger, peeled
10 garlic cloves
3 fresh Kaffir lime leaves
5 sprigs fresh coriander (roots, stalks and leaves)
2 eschalots
3 stalks lemongrass, white part only, cut into pieces (3 cm)
1 tsp ground black pepper
2 tsp salt
2 tsp ground coriander
20 g peanut oil
70 g fish sauce

Preparation

1. Clean and rinse sealable storage jars and lids in very hot water, and leave to dry.
2. Place dried chillies into a bowl, cover with water and set aside to soften for 10 minutes. Using simmering basket, drain chillies. 
3. Place all ingredients into mixing bowl and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula. 
4. If needed, repeat chopping 10 sec/speed 9 to create a paste consistency. Transfer into sterilised sealable storage jars and place into refrigerator until ready to use (see Tips).

Hints & Tips
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.

Thai Green Curry Chicken (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 30 min
Serving size : 5 portions

Ingredients
20 g cooking oil
150 g fresh coriander, roots and stems included
1 stalk fresh lemongrass, white part only
3 - 6 bird's eye chillies (chilli padi), adjust to taste
20 g shallots
10 g garlic cloves
5 g fresh galangal (lengkuas)
½ tsp ground cumin
½ tsp ground coriander
½ tsp white pepper powder
2 tsp sugar
1 tsp shrimp paste (belacan)
200 g coconut milk (room temperature)
50 g fish sauce
20 g lime juice
150 g long beans, cut in 2 cm length
200 g zucchini, cut in cubes
500 g chicken thighs, boneless and skinless, cut in strips (2 cm)
10 g fresh green peppercorns (optional)
6 kaffir lime leaves, vein removed
30 g Thai basil leaves, chopped
150 g water
80 g green capsicum, cut in pieces
100 g cherry tomatoes, halved

Preparation

1. Place cooking oil, coriander, lemongrass, bird's eye chillies, shallots, garlic cloves, galangal, ground cumin, ground coriander, white pepper powder, sugar, shrimp paste, 50 g coconut milk, fish sauce and lime juice in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 6 min/120°C/speed (Ladle Stir).
3. Add long beans, zucchini, chicken strips, green peppercorns, kaffir lime leaves, basil leaves, water and 150 g coconut milk, cook 10 min/100°C/Reverse Spin/speed (Ladle Stir).
4. Add capsicum and cherry tomatoes, cook 1 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
If you can't find fresh coriander, replace with 150 g Chinese celery or fresh green chillies in step 1.
You can replace zucchini with brinjals, prolong time to 15 minutes in step 3.

Thai Green Curry Paste (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 10 min

Ingredients
6 fresh long green chillies, trimmed, deseeded if preferred and cut into halves
4 spring onions/shallots, trimmed and cut into pieces
3 sprigs fresh coriander, leaves only
2 stalks fresh lemongrass, white part only, cut into pieces (3 cm)
3 fresh Kaffir lime leaves
½ - 1 tsp shrimp paste, to taste (see Tips)
1 tsp ground cumin
2 tsp ground coriander
2 garlic cloves
2 - 4 tsp fish sauce, to taste
20 g peanut oil, plus extra if needed

Preparation

1. Clean and rinse sealable storage jars and lids in very hot water, and leave to dry.
2. Place all ingredients into mixing bowl and blend 30 sec/speed 9.
3. Scrape down sides of mixing bowl with spatula and blend for a further 30 sec/speed 9. If paste is too dry, add a little extra oil and stir to combine. Transfer into sterilised sealable storage jars and place into refrigerator until ready to use (see Tips).

Hints & Tips
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.

Thai Fishcakes (Thermomix)

Difficulty : easy

Preparation time : 30 min
Total time : 1h 10 min
Serving size : 9 pieces

Ingredients
3 dried kaffir lime leaves
2 fresh green chillies
2 shallots, halved
1 tsp palm sugar
400 g white fish fillets (e.g. cod or haddock) cut in pieces
10 g fish sauce
3 Tbsp red curry paste
1 medium egg
groundnut oil, for frying
2 limes, cut in wedges

Preparation

1. Place kaffir lime leaves, chillies, shallots and palm sugar in mixing bowl then chop 5 sec/speed 10. Scrape down sides of mixing bowl with spatula then chop again 5 sec/speed 10.
2. Add fish and chop 10 sec/speed 5. Scrape down sides and lid of mixing bowl with spatula.
3. Add fish sauce, curry paste and egg then mix 10 sec/Reverse Spin/speed 4.
4. Shape 2 Tbsp mixture into a round then flatten to about 1 cm thick. Place in fridge to chill for 30 minutes.
5. Heat a frying pan with groundnut oil over a medium heat. Fry for 3 minutes on each side until cooked and golden. Serve fishcakes hot with lime wedges.

Thai Style Fried Mee Hoon (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 30 min
Serving size : 6 portions

Ingredients
30 g dried shrimp, rinsed
6 fresh red chillies, deseeded
100 g shallots
30 g fresh ginger
10 g ground turmeric
2 stalks fresh lemongrass, white part only
250 g tomatoes, cut in quarters
50 g oil
400 g mee hoon (rice vermicelli)
3 kaffir lime leaves, thinly sliced (optional)
50 g fish sauce
20 g palm sugar
½ tbsp dark soy sauce
200 g cabbage, cut in chunks (5 cm)
450 - 500 g water
150 g medium-sized prawns, deshelled, tail-on
2 torch lily buds (bunga kantan), shredded
3 limes, juice only (optional)

Preparation

1. Place dried shrimp, red chillies, shallots, ginger, ground turmeric and lemongrass in mixing bowl, chop 30 sec/speed 6-10, increasing speed gradually or until a fine paste is achieved. Scrape down sides of mixing bowl with spatula.
2. Add tomatoes and oil, sauté 5 min/120°C/Reverse Spin/speed 2. Meanwhile, soak mee hoon in ambient water for 1 minute. Drain through Varoma dish, set aside.
3. Add 3 kaffir lime leaves, fish sauce, palm sugar, dark soy sauce, cabbage and water, cook 7 min/100°C/Reverse Spin/speed (ladle).
4. Add prawns and reserved meehoon, stir fry 3 min/120°C/Reverse Spin/speed (ladle). Transfer mee hoon to a serving plate, garnish with torch lily buds, 3 shredded kaffir lime leaves and drizzle with lime juice. Toss well and serve immediately.

Nutrition per 1 portion

Calories 1791 kJ / 428 kcal 

Protein 10 g 

Carbohydrates 78 g 

Fat 9 g 

Fibre 3 g

Tom Yum Goong (Thermomix)

Difficulty : easy

Preparation time : 20 min
Total time : 45 min
Serving size : 4 portions

Ingredients
30 g olive oil
2 tsp dried chilli flakes
1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
1 garlic clove
5 cm piece fresh galangal, peeled and cut into thin slices
1 eschalot, cut into halves
1 tsp tamarind paste
½ tsp shrimp paste (optional - see Tips)
1 tbsp fish sauce
2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
1000 g water
2 tsp Chicken stock paste (see Tips)
10 fresh Kaffir lime leaves, torn
2 tbsp lime juice
450 g raw prawns, peeled and deveined, reserving heads and shells
230 g fresh mushrooms, cut into quarters
70 g cherry tomatoes, cut into quarters
2 tbsp fresh coriander, leaves only, for garnishing

Preparation

1. Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7.
2. Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.
3. Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
4. Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C/Stir Symbol/speed 2.
5. Using a fine-mesh sieve, strain liquid into a jug and discard solids.
6. Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C/Stir Symbol/speed 1, or until prawns are just cooked.
7. Add tomatoes and cook 2 min/90°C/Stir Symbol/speed 1. Divide between serving bowls and garnish with coriander just before serving.

Nutrition per 1 portion

Calories 917.6 kJ / 218.5 kcal 

Protein 26.5 g 

Carbohydrates 4.3 g 

Fat 9.1 g 

Saturated Fat 1.5 g 

Fibre 5.1 g 

Sodium 1231.2 mg

Thai fish cake tod mun pla

Ingredients

500g mackerel fillet (you can substitute snapper, swordfish, ling or barramundi)
3 tablespoons Thai red curry paste
1 egg white
1 teaspoon sea salt
1 teaspoon sugar
½ cup finely sliced snake beans*
6 kaffir lime leaves, finely sliced
vegetable oil, for deep-frying

Sweet Chilli Syrup:
1/4 cup white sugar
1/3 cup white vinegar
2 tablespoons fish sauce
1/2 fresh long red chilli, halved, seeded and finely chopped (optional)
1/4 cup cucumber, seeded and finely diced

Method

1. Flake fish with a spoon. Mix fish, curry paste, egg white, salt and sugar and knead with your hands. Mix through snake beans and kaffir lime leaves.
2. For the sweet chilli syrup, heat the sugar, vinegar, fish sauce and 2 Tbsp water in a saucepan for about 3 minutes or until the sugar has dissolved. Leave to cool. Place chilli and cucumber in a bowl and pour over cool syrup. Set aside until ready to serve.
3. Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with sweet chilli syrup.
4. Note- snake beans are available from some Asian grocery stores. Substitute green beans if unavailable

Thai salad dressing

Ingredients

20 Thai bird chilies (พริกขี้หนูสวน)

15 cloves of garlic (กระเทียม)
6 Tbsp lime juice (น้ำมะนาว)
3 Tbsp water (น้ำเปล่า)

2 Tbsp fish sauce (น้ำปลา), alternatively use only salt or some salt and some fish sauce if you don't like the fishy sauce flavor - some Thais prefer using only salt in their seafood sauce.
½ tsp of salt for pounding the chilies and garlic (เกลือ)
1 Tbsp table sugar or palm sugar (น้ำตาล) - or you can use much less 

Method:

1. Add the bird chilies and peeled cloves of garlic into a mortar and pestle. Toss in ½ teaspoon of salt, and start pounding until coarse, making sure all the oils are released (should take 5 - 10 mins). Alternatively, blend or use a food processor or even just mince if you need to, but grinding by hand is the best method.
2. Add the crushed chilies and garlic to a bowl, then add the lime juice, water, fish sauce (or salt), and sugar, and mix thoroughly.
3. Start adding the ingredients especially the fish sauce and sugar gradually, and taste test and add more as needed.

Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว)

Prep time : 20 mins

Cook time : 15 mins
Total time : 35 mins

Ingredients
For the fish:
1 whole barramundi, about 1 - 2 kilos (or whatever size you can get), guts and gills already removed
5 stalks lemongrass, bottom half only, smashed, and cut into chunks
For the sauce:
1 cup good chicken stock or fish stock (fresh or canned)
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce
2 heads of garlic, chopped
Thai chilies to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces

Method:

1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
5. Make sure you eat with steamed rice!

From: eatingthaifood.com

Thai Chicken with Cashews

Prep time: 10 mins

Cook time: 10 mins
Total time: 20 mins
Serves: 4

Ingredients:
For the Sauce
1 teaspoon soy sauce
1 tablespoon sweet dark soy sauce
1 tablespoon fish sauce
1 heaping tablespoon brown sugar
1 tablespoon water

For the Stir-Fry
2 tablespoons vegetable or peanut oil
2 cloves garlic, peeled and minced
½ small yellow onion, quartered
4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves
½ cup roasted cashew nuts
8 ounces boneless, skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
1 green onion, cut into 1” lengths

Method:

1. Whisk all of the sauce ingredients together in a small bowl and set aside.
2. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
3. Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.
4. Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.

Miang Kham

Ingredients:

Daun kaduk

Filling
3/4 cup roasted grated coconut (this is often available in the baking section of most supermarkets)
2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 tablespoons shallots, peeled and cut into small cubes
6 tablespoons roasted peanuts
6 tablespoons small dried shrimps
4-5 fresh chili padi, cut into small slivers
4 oz fresh ginger, peeled and cut into small cubes

Sauce
1 tablespoon belacan, roasted until fragrant
2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
4 oz small dried shrimps
2 oz shallots, peeled and coarsely cut
1.5 teaspoons fresh ginger, sliced
8 oz palm sugar (broken into small chunks)
2 tablespoons table sugar
salt for seasoning

Method:

1. In a mortar and pestle, pound together the shallots and galangal until fine. 
2. Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. 
3. Remove the mixture and place in a pot with 1.5 cups water. 
4. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. 
5. Remove from heat and transfer to a small bowl.

Thai Green Curry Chicken

Ingredients:

Green curry paste:
4 small green Thai chilies (cili padi)
1/4 cup shallot OR purple onion, diced
4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1 stalk fresh minced lemongrass
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3/4 to 1 tsp. shrimp paste
1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. lime juice

Curry Ingredients:
1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
1 can coconut milk
4 kaffir lime leaves (daun limau perut)
1 red bell pepper, seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
Generous handful fresh basil
2 Tbsp. coconut oil or other vegetable oil

Preparation:

1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
7. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
9. Top with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!

Thai Beef & Asparagus Stir Fry

Ingredients:
500g Beef Chuck Steak, sliced thin
1 Tbsp Chinese Cooking Wine or Dry Sherry
1 Tbsp Cornstarch
3 Cloves Garlic, roughly minced
1 Bunch Asparagus, cut into 2" pieces
2 Tbsp Naam Pridk Phao (chili sauce)
2 Tbsp Thin Soy Sauce
2 Tbsp Oyster Sauce

Method:

1. In a small bowl, combine the beef, cornstarch and cooking wine. Combine well and set aside.
2. In another small bowl, make the sauce by combining the naam prik pao, soy sauce and oyster sauce. Mix well to combine ingredients, set aside until needed.
3. Heat wok over high heat until very hot. Add 2 tablespoons vegetable or grape seed oil, then the beef followed by the garlic. 
4. When the beef is seared, but not cooked through, about 30 seconds or so add the asparagus. Cook for another minute. Add the sauce. It should caramelize very quickly because of the high sugar content. If it gets too thick add a little water. 
5. Serve with rice or on its own.

Gulai Siam (Thai Curry)

Ingredients:
300 g beef, thinly sliced
1 coconut, extract milk
4 long beans, cut 1"
1 egg plant, sliced
little chilli padi
2 daun limau perut
salt to taste

Blended spices:
20 dried chillies, soaked in boiling water
3 stalks lemon grass (serai)
4" gelanggang (lengkuas)
6 black pepper corns
5 garlic cloves
shallots
tumeric powder
1 sq inch belacan

Method:

1. Simmer beef in coconut milk until beef is tender. 
2. Add blended spices & when boiling, add rest of ingredients. 
3. Simmer until 'pecah minyak'.