http://www.realthairecipes.com Authentic Thai Recipes from Thailand Mon, 26 Apr 2010 09:47:08 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.realthairecipes.com/recipes/garlic-and-pepper-chicken/ http://www.realthairecipes.com/recipes/garlic-and-pepper-chicken/#comments Fri, 02 Nov 2007 09:52:37 +0000 cee http://www.realthairecipes.com/recipes/garlic-and-pepper-chicken/ Garlic and Pepper Chicken (gai pad gratiem prik thai) is a very common dish. You can use any meat — pork, beef, shrimp, squid, etc. You can even make a vegetarian one with tofu. It's a very easy and quick dish to make. It's commonly eaten as a one-dish meal over rice, but it can be added to a family-style meal. If sharing - serve it on a regular plate - not over rice.]]>

Rinse and cut the chicken into bite-sized pieces (see picture).

Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic.

Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn’t burn.

When (very) lightly browned, add the chicken (or meat, or whatever you’re using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.

Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well.

Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.

]]> http://www.realthairecipes.com/recipes/garlic-and-pepper-chicken/feed/ 5 http://www.realthairecipes.com/recipes/fried-spicy-chicken/ http://www.realthairecipes.com/recipes/fried-spicy-chicken/#comments Tue, 14 Aug 2007 07:20:37 +0000 cee http://www.realthairecipes.com/recipes/fried-spicy-chicken/ Pad Phet Gai is a very spicy dish -- stir fried chicken pieces in a crushed chili paste. This dish is another recipe from P-Mala, and it uses orange chilies. If you cannot find orange chilies, you can try substituting with Mexican Serrano chilies.]]>

Cut the chicken into bite sized pieces. It’s tastier to cut the bone in too, and not use boneless cuts.

Smash the chilies, coriander roots, garlic, pepper and salt in a stone mortar & pestle until a paste (see picture).

Fry the paste in the oil on medium-high heat until you sneeze a lot, about 3-4 minutes.

Add the water to the mortar, and swirl around to clean it, and set aside.

Add the chicken along with the water from the mortar. The water will allow the flavors to soak into the chicken better.

Cook until the chicken is cooked-through, and keep stirring. You may need to keep adding more water if it dries out.

When the chicken is done, add the palm sugar and stir until mixed well.

Remove from heat and serve with rice.

]]> http://www.realthairecipes.com/recipes/fried-spicy-chicken/feed/ 7 http://www.realthairecipes.com/recipes/stir-fried-pork-with-holy-basil/ http://www.realthairecipes.com/recipes/stir-fried-pork-with-holy-basil/#comments Mon, 07 May 2007 08:15:03 +0000 cee http://www.realthairecipes.com/recipes/stir-fried-pork-with-holy-basil/ Pad Ga-prao (Pad Ga-praw) is one of the most common dishes in Thailand. It's usually served as a one-dish meal, a quick meal eaten over rice, and is usually topped with a fried egg. This recipe is for a 'one-dish meal' sized portion. If you plan on making this as a dish to serve with others for a shared meal, double the recipe. Unfortunately, it's hard to get Holy Basil outside of Thailand, so most restaurants in the West substitute with Thai Basil, which isn't as good in this dish. Pad Ga-prao can be made with ground or sliced chicken, beef or pork using this same recipe. You can even use pre-fried tofu. Serve with a sliced chili in a bowl with a teaspoon of fish sauce.]]>

Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.

Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.

Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)

When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.

Add sugar, soy sauce & fish sauce. Stir and let absorb.

When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.

If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.

]]> http://www.realthairecipes.com/recipes/stir-fried-pork-with-holy-basil/feed/ 5 http://www.realthairecipes.com/recipes/chinese-broccoli-with-oyster-sauce/ http://www.realthairecipes.com/recipes/chinese-broccoli-with-oyster-sauce/#comments Tue, 28 Nov 2006 09:23:19 +0000 cee http://thaifood.00ff00.com/recipes/chinese-broccoli-woyster-sauce-kaa-naa-naam-man-hoy/

Crush the garlic and clean the Chinese Broccoli. Be careful to make sure the vegetable is very clean — bugs also think it’s a yummy vegetable!

Add the oil to the pan. When the pan is hot, throw in the garlic.

When the garlic starts to turn light brown, add the Chinese Broccoli. Stir for a few seconds until it starts to cook. It should cook fast, maybe 1-2 minutes tops.

Chinese Broccoli is done when the leaves are dark green and wilted, and the stem is medium green. Then add the oyster sauce and remove from heat.

]]> http://www.realthairecipes.com/recipes/chinese-broccoli-with-oyster-sauce/feed/ 0 http://www.realthairecipes.com/recipes/stir-fried-water-spinach/ http://www.realthairecipes.com/recipes/stir-fried-water-spinach/#comments Sat, 07 Oct 2006 03:48:16 +0000 cee http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/

Lightly smash the chilies. Smash the garlic and remove the skin. Set aside. Wash the water spinach and shake it dry. Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on. See picture to the right for an example.

Heat your wok to HIGH HIGH HIGH. If your pan is not hot, the vegetables will die a slow death and taste terrible. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the pan full of oil sitting on top. This should get it as hot as it’s supposed to be. You want almost smoking oil, where the oil is dancing around in the pan.

Throw the garlic in, stir quickly until it just starts to turn light brown. If your pan is hot enough, this should be less than 10 seconds. Then throw the vegetable in with the chilies. It should sizzle like crazy. Flip the vegetables and spread out a few times to make sure they evenly cook. Then add the water, bean sauce & oyster sauce, and stir for maybe 1 more minute, until the vegetable is finished. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad.

]]> http://www.realthairecipes.com/recipes/stir-fried-water-spinach/feed/ 8 http://www.realthairecipes.com/recipes/thai-pumpkin-with-egg/ http://www.realthairecipes.com/recipes/thai-pumpkin-with-egg/#comments Tue, 03 Oct 2006 03:42:43 +0000 cee http://thaifood.00ff00.com/recipes/thai-pumpkin-with-egg-pad-fuktong-gap-khai/ Stir-fried Thai pumpkin with egg is an easy, tasty dish which goes well with many things. It's great eaten with rice or rice soup.]]>

Cut off the outer skin and inner bits and seeds of the pumpkin. Cut the rest into bite-size pieces and set aside. Chop the garlic & chilies too.

Heat your pan to medium-high with the oil, and fry the garlic until lightly browned and fragrant. Add the chilies and cook for about 10-20 seconds more.

Add the pumpkin and water, and cover the pan with a lid. Cook for about 5 minutes until cooked through (can cut easily).

When the pumpkin is finished cooking, remove the lid and let the remaining water dry up.

When dry, add the sugar and stir. Make a little room to crack the egg, scramble it in the pan first, let it solidify, then coat the pumpkin. Add the soy sauce. Mix well.

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