thai cuisine

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

Chicken and prawn pad Thai

dried rice stick noodles, broken in half

tbs sunflower oil

chicken thigh fillets,

green prawns, peeled, deveined

egg, lightly beaten

bean sprouts

garlic chives (substitute chives), cut into 3cm pieces

roasted peanuts and lime wedges,

sunflower oil

garlic cloves, crushed

red chillies, thinly sliced

tbs finely grated palm sugar or brown sugar

tamarind puree (from Asian food shops and selected supermarkets)

tbs fish sauce

tsp light soy sauce

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Thai Red Curry Chicken

350 g Boneless chicken breast/thigh

Garlic

Lemongrass

½ Bell pepper

½ Sweet onion

Bamboo shoot (see recipe note for details)

Red chilli (optional)

Kaffir lime leaves

tbsp Red curry paste

Coconut milk

Chicken stock/broth

Water

tbsp Fish sauce

tbsp Sugar brown/white

Paprika

Coriander

lime

Cut chicken, bell pepper, onion and chilli into thin slices.

Roughly chop the garlic cloves. Slightly bruise the lemongrass and cut into half.

Remove the hard centre part of kaffir lime leaves and cut into thin strips.

Heat the pan into medium heat, drizzle a tablespoon of oil.

Add lemongrass and chopped garlic and stir for few seconds.

Add the red curry paste and stir for few seconds until the nice smell come out. Then add the paprika powder in, stir well.

Pour the coconut milk in, stir well and let it simmer for few seconds.

Add the chicken slices and cook for 2-3 mins.

Pour the chicken stock and water, sugar and fish sauce in. Let it simmer another 1 min.

Add the onion and bamboo shoot strips, stir well for few seconds.

Add pepper slices, stir well and cook for another 1-2 mins until the chicken and vegetables are cook through.

Then and chilli slices and kaffir lime leaves strips and stir well.

Aromatic Thai Red Curry Chicken is ready! Garnish with fresh coriander leaves and lime slices.

Serves with a bowl of steamed rice. Enjoy!

Pad See Ew

200 g Dry flat rice noodle

200 g Boneless chicken thigh

Choy sum/Chinese brocolli Stalks

Eggs

tbsp Oyster sauce

tbsp Light soy sauce

tbsp Sweet soy sauce

tsp Dark soy sauce

tsp Fish Sauce

Cooking oil

Chilli

½ tbsp Fresh Lime juice

tsp Soy sauce

Sugar

To make chilli sauce, finely chopped the chilli and garlic and mix with lime juice, soy sauce and sugar in a bowl. Set aside

To make the stir fry sauce, mix all the ingredients from sauce list in a bowl and set aside.

Cut chicken into thin slices. Mix with 1tsp light soy sauce and marinate for 10 to 15 minutes.

Cut choy sum into large pieces, stems and leaves separated. Rougly chop garlic cloves.

Boil noodles into boiling water to 4-5 minutes, strain it and mix with 1 tsp of oil and set it aside. ( Cook by the packet instructions. )

Heat the pan with 2 tbsp of oil and fry 2 eggs and set aside.

add marinated chicken and stir fry till the chicken has nice color.

Add the choy sum stems first stir for few seconds, then add the leaves and rice noodle.

Pour the stir fry sauce, mix all the ingredients and sauces well and stir fry for 1-2 minutes with high heat till the sauces are absorbed in the noodle.

Mix the fried egg with the noodles.

Delicious Pad See Ew is ready! Serve immediately! Enjoy!

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.

Thai Sweet Chili Pork Tenderloin

pork tenderloin

tbsp olive oil (1 tablespoon

paprika

salt and pepper (to taste)

garlic (peeled and minced)

ginger

tbsp tamari (soy sauce)

Thai sweet chili sauce

tbsp spring onions (chopped, optional- garnish)

Preheat

Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.

Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.

Sear

Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.

Bake

Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.

Sauce

Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).

Brush

Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.

Enjoy

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Cheesecake Factory Thai coconut lime chicken has crispy and tender chicken bites mixed with coconut lime gravy. It&#039;s Cheesecake Factory&#039;s version of Thai coconut lime chicken. You&#039;ll enjoy it&#039;s sweet coconut taste with a zest twist of lemon with sweet notes of mango and honey. Cashew add nutty flavor to this dish while mushrooms add a nutty meatiness to the gravy.

Cheesecake Factory Thai Coconut Lime Chicken Recipe

Sweetened Coconut (shredded)

Lime Juice

Soy Sauce (reduced-sodium)

Lime Peel (grated)

Fresh Ginger-Root (minced)

Rice Vinegar

Honey

Chicken Breasts (boneless skinless,

Canola Oil

Sesame Oil

Coconut Milk (light)

Red Curry Paste

Snow Peas

Mango

Cashew Nuts

Fresh Cilantro (minced)

Shiitake Mushrooms

Add lime, add lime juice, ginger, grated lime zest, soya sauce, honey, and vinegar to a bowl. Mix them to combine and set them aside. Now, take a large skillet and add canola oil and sesame oil to it. As the oil starts smoking, cook chicken until it’s no longer pink.

Add coconut milk and lime mixture to a saucepan over medium heat. Bring the mixture to a boil and keep stirring for about two minutes. Stir in mushrooms, cashew nuts, curry paste, mangoes, and snow peas. Cook for about 2 to 3 minutes.

Cook sweetened shredded coconut in a skillet over medium heat until it’s light brown in color. Now, add this coconut and cilantro to the lime mixture. Garnish the lime sauce with grated lemon zest and cilantro on top and serve with rice.

In Thai cuisine, we often use coriander roots as a foundation to build up flavour in marinades, just like with this recipe for Thai-style grilled chicken. Mixed with garlic and white pepper, and you’ve got the start of something wonderful – and that’s before you even add the other flavour makers. Try it with seafood and other meats too, and you’ll see why this is a favourite in my family.

Thai-style Grilled Chicken

small skin-on boneless chicken thigh fillets

coriander

garlic

white peppercorns

tsp turmeric

tbsp fish sauce

tbsp dark sweet soy sauce (e.g. kecap manis)

1.	Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste.



2.	Place the chicken in a large bowl and add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Mix well. Transfer to a tray and place in the fridge. Allow to marinate for at least 15 minutes but overnight would be ideal*.



3.	Heat your barbecue grill plate to a medium heat. Place the chicken onto the grill and cook for 4-5 minutes each side or until the edges are charred and the chicken is cooked through. Rest a few minutes before slicing. Scatter with fresh coriander leaves.

Notes:
●	This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530


●	We used the Quick Cool function in the Prime Freeze drawer to marinate the meat faster (this took just 15 minutes instead of overnight).

Yen ta fo – or Thai pink noodle soup, owing to its gorgeous hue – is one of my favourite street foods to eat whenever I’m in Bangkok. It’s a totally unique flavour of spicy, meaty, savoury but tangy, all at once, with an assortment of tasty toppings. This unsung hero deserves its time in the spotlight, so here’s my recipe for recreating this dish at home. One taste and you’ll see what I mean.

Yen Ta Fo (Thai Pink Noodle Soup) | Marion&#039;s Kitchen

(7 oz) dried rice noodles (either small pad Thai noodles

prawns, peeled, deveined, tails intact

(10.5 oz) Asian fish balls*

fried tofu puffs

Broth:

(1 lb) pork mince

⅛ tsp ground white pepper

coriander (cilantro) roots

tsp black peppercorns

turnip

tbsp Thai soy sauce

tsp sugar

tbsp sea salt

Yen Ta Fo sauce:

Thai birdseye chillies (or to taste)

Thai sriracha sauce

tomato ketchup

garlic cloves,

tbsp white vinegar

tbsp sugar

Fried wontons:

wonton wrappers, cut on the diagonal

vegetable oil,

Garlic oil:

tbsp garlic

vegetable oil

1.To make the yen ta fo sauce, add all the ingredients to a food processor and blend. Pour the sauce into a small saucepan and simmer for 10 minutes on medium heat to allow the flavours to mellow and infuse. Transfer to a bowl and set aside.

2.For the broth, place around 3 litres (3.2 qt) of water in a large pot and bring to a boil. Meanwhile, place the pork mince, fish sauce and white pepper into a large bowl. Use your hands to mix vigorously, then bring the mixture together into a ball and ‘slap’ it into the bowl (this helps to firm up the mixture). Pinch off scant tablespoons of the pork mixture and form into ‘loose’ balls. Drop them into the boiling water. Repeat until the pork mixture is finished. Simmer the meatballs for around 10 minutes or until cooked through. Use a slotted spoon to transfer the pork balls to a bowl and set aside until ready to serve.

3.Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste. Add this to the simmering broth along with the turnip, soy sauce, sugar and salt. Simmer for 20 minutes. Then strain the broth into a clean saucepan (you can eat the turnip or pop it into your soup bowl if you like). Taste and season with additional salt if required. Keep warm.

4.For the fried wontons, fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C/325°F, or when a wooden spoon dipped into the oil forms small bubbles), add the wonton wrappers in batches and cook for 3-4 minutes or until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

5.For the garlic oil, place oil and garlic in a saucepan over medium heat. Cook until garlic is golden, then remove from heat and pour into a heat-proof bowl.

6.To cook the noodles, bring a large pot of water to the boil. Add the noodles and cook according to packet instructions. Use tongs to drain the noodles and divide among serving bowls.

7.When ready to serve, heat the broth back to a gentle simmer. Add the prawns, fish balls and tofu puffs and cook for 2-3 minutes or until the prawns are just cooked. Use a slotted spoon to transfer the prawns, fishballs and tofu puffs to the serving bowls. Add a handful of your reserved pork balls and heat those in the broth for a minute or so. Transfer to the serving bowls. Do the same with the water spinach.

8.Spoon 2 tablespoons of the yen ta fo sauce into each bowl. Then ladle over the hot broth. Garnish with a crispy wonton and a few spoonfuls of the garlic oil.

NOTES - You will have more yen ta fo sauce and pork balls than you need for this recipe. Both can be frozen for up to 2 months. The pork balls are a great addition to any kind of noodle soup.

- Find various types of Asian fish balls and tofu puffs in the freezer section of your Asian supermarket.

- Red fermented tofu is a little funky umami bomb. You can find it at an Asian grocer or online.

Hainanese chicken is one of the most classic Asian dishes out there but, if you’re doing things the traditional way, it can take a considerable time. Which is a shame on those busy weeknights when you want all the comfort it brings but don’t want to take a huge chunk out of your evening. So how can you enjoy the hawker classic… but make it easier? This one-pot, rice cooker recipe is the answer.

Easy One-Pot Hainanese Chicken Rice

jasmine rice

spring onions (scallions), trimmed,

ginger, skin-on

garlic cloves, finely chopped

chicken stock

chicken drumsticks

sambal oelek, to serve

cucumber,

Spring onion sauce:

spring onions (scallions)

tsp sea salt

tsp sesame oil

1.Place the rice, spring onion, ginger, garlic and chicken stock in the bowl of a rice cooker. Nestle the chicken pieces into the rice. Close the lid and select the Automatic setting on the rice cooker, then press Start. Leave until the rice cooker automatic function finishes and the rice and chicken are cooked through.

2.For the spring onion sauce, use a mortar and pestle to bruise the spring onion and salt until it forms a rough paste. Place the vegetable oil and sesame oil in a small saucepan over high heat. Heat until a chopstick or wooden spoon placed in to the oil sizzles. Then carefully pour the hot oil over the spring onion paste. Stir until combined. Spoon out into a small serving bowl or dish.

3.To serve, transfer the chicken to a chopping board. Slice the thigh pieces. Serve with the rice, spring onion sauce, sambal oelek and cucumber.

NOTES -	We made this dish using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST.

- Sambal oelek is a spicy paste made from fresh red chillies. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.

My love for fusion pasta knows no bounds… and this spaghetti dish is a bit of a standout for me. Mind out if you’re making it for more than two people though, as if you crowd the pan with more pasta then you may run into trouble! If so, rustle it up in batches so you get optimum epicness.

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Top 23 thai cuisine recipes from across the web

The most viewed thai cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and prawn pad Thai

Thai Red Curry Chicken

Pad See Ew

Thai Sweet Chili Pork Tenderloin

Cheesecake Factory Thai Coconut Lim...

Thai-style Grilled Chicken

Yen Ta Fo (Thai Pink Noodle Soup) |...

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Thai Chicken Laab | Marion&#039;s K...

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Homemade Thai Sriracha Sauce

Traditional Thai Chicken Satay | Ma...

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