Thai cuisine

Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

Bua Loi – Thai Rice Balls in Warm Coconut Milk

This Thai dessert is unique as it is meant to be served warm whereas Thai desserts are usually served cold. The consistency of the balls are almost powdery and a bit like Japanese desserts. Two different versions are presented here, one basic and the another, similar, but using pumpkin in the ingredients to create a vivid orange colour and rich flavour.

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Cendol

Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.

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Chuchi Pla Kaphong – Fish in Dried Red Curry

If you love seafood and want to experience the diverse flavours and textures of Thai cuisine then you cannot afford to skip Chuchi pla. Fish in dried red curry (chuchi pla) is rich and little bit hot but great with rice and good for dinner. It looks hard to do, but it really is easy with just a few steps.

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Easy Thai Corn Fritters

This scrumptious recipe for Thai corn fritters is a real vegetarian treat, made with corn, tofu, and a variety of vegetables. The corn fritter batter takes only minutes to stir together, then just drop spoonfuls into hot oil and fry for a few minutes. An easy treat that is terrific as an appetiser, snack, or finger food for a party.

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Gaeng Kiaw Wan – Thai Green Curry Paste

Green Curry is a variety of curry in Thai cuisine. The name green curry derives from the colour of the dish, which comes from fresh Thai basil and green chillies. The sweet in the Thai name (wan means sweet) refers to the particular colour green itself and not to the taste of the curry.

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Gaeng Panang Gai – Panang Chicken Curry

Gaeng Panang curry is a nice creamy curry that goes well with chicken, is simple to make and not too time consuming.

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Gaeng Panang Neua – Panang Beef Curry

Panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry, making it very popular.

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Gai Pad Med Ma Muang – Stir-fried Chicken with Cashew Nuts

Stir-fried Chicken with Cashew Nuts is a popular dish on the menu of Thai restaurants around the world. This easy recipe will bring the flavours and texture of the meal to your dinner table.

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Gang Garee Gai – Yellow Curry with Chicken and Potatoes

Yellow Thai chicken curry, seen as Gang Garee Gai or Kaeng Kari on English menus, is one of the most fragrant and hearty curries in Thai cuisine. The essence of making Thai curries is to heat the thick creamy part of the coconut milk until the oil and milk separates, and then frying it with curry paste until it becomes fragrant.

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Haw Mok Muu – Steamed Pork and Vegetable Curry

This recipe, which is equally delicious made with seafood or chicken, is traditionally steamed in a dish made from (or lined with) fresh banana leaves. If you can’t find any, line a baking dish aluminium foil.

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Hoi Mang Pu Ob Mor Din – Steamed Mussels with Lime Leaves and Galangal

A delightful Thai sauce is added to steamed mussels for a wonder appetiser or snack.Very easy to prepare.

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Kaeng Kari – Thai Yellow Curry Paste

Yellow curry is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry.

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Kaeng Matsaman – Massaman Curry

The flavouring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chilli and tamarind sauce.

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Kaeng Pa – Thai Jungle Curry Paste

This Thai curry is unlike many of the Thai curries that you will be familiar with. Jungle curry contains no coconut milk since no coconuts grow in the jungles of northern Thailand. It was also originally prepared from wild boar but these days it is mainly prepared from pork or chicken.

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Kaeng Som – Thai Sour Curry

Kaeng Som is made from a type of red curry paste, which could be made from dried chillies as well as from fresh chillies. Kaeng Som can be made with any kind of fish but most prefer crustacean seafood; shrimp usually the most available and affordable. Any white fish works wonderfully. Kaeng Som is considered spicy by central, northern and north-eastern Thai people and is a regional specialty of southern Thailand.

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Kai Yat Sai – Thai Stuffed Omelette

The egg is cooked lightly, topped with various ingredients (such as minced beef or pork, peas, onion, spring onion, carrots, tomatoes), seasoned with fish sauce and/or oyster sauce, and then folded over.

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Khanom Pang Jim Sangkhaya – Pandan Coconut Custard or Dipping Sauce

A silky smooth pandan coconut custard dipping sauce, this pandan custard is a common spread or dipping sauce for fresh breads of all sorts, waffles, fried bread sticks, and Pa Thong Ko (Thai Doughnuts).

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Khao Kha Mu – Pork Trotter stewed in Soy Sauce

Khao kha mu is steamed rice served with sliced pork trotter which has been simmered in soy sauce and spices. It is always served with a sweet spicy dipping sauce on the side. Often a clear broth is provided on the side as well, as are fresh bird’s eye chillies and cloves of raw garlic. Boiled egg is optional.

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Khao Khai Chiao – Omelette with White Rice

A Thai omelette (khai chiao) with white rice, often eaten with a chilli sauce and slices of cucumber.

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Khao Khluk Kapi – Fried Rice with Shrimp Paste

Khao khluk kapi is rice stir-fried with shrimp paste, served with sweetened pork, beef or vegetables, sour mango, fried shrimp, chillies and shallots.

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