Minced Pork Salad (Laab Moo)

Thai Translation – Laab = Minced Meat Salad, Moo = Pork

Laab is a very tasty, and healthy salad that is quick and easy to make. It is common in northern Thailand and Laos with variations on the ingredients depending on the region. You can make laab it with any kind of minced meat, including fish and tofu and it can be made as spicy or as mild as you like. It is traditionally served with sticky rice which you form into a ball in your hand and flatten before scooping up some of the meat.

Spicy Sour Soup with Chicken (Tom Yum Gai)

Thai translation – Tom = Spicy Soup, Yum = Sour, Gai = Chicken

Tom Yum soup is a flavoursome and aromatic soup that is a favourite of many people. It is a simple and fresh dish that is made with chilli, galangal, lemongrass, coriander and kaffir lime leaf. It is made with prawns (tom yum goong) or in this case, chicken but is also often made with mushrooms (tom yum het), frog (tom yum kob) or fish (tom yum pla).

Stir Fried Chicken with Tamarind Sauce (Gai Pad Makahm)

Thai Translation - Gai = Chicken, Pad = Stir-Fry, Makaham = Tamarind

This dish has been made at the request of one of our readers who had the pleasure of sampling it at a restaurant some years ago in Germany. It is a thai-take on the sweet-and-sour dish that is very popular all over the world, but combines the crunch of cashew nuts and the crispiness of the basil too! Ensure that your work is hot and your ingredients are all ready before you make it as it is a quick and fast dish to make.

Green Curry Paste (Krueang Gaeng Keow Wan)

Thai Translation – Krueang = Paste, Gaeng = Curry, Keow Wan= Green

Green curry is a favourite Thai dish of many people around the world. It is a smooth, creamy soup-like curry that can be made with any type of meat, seafood or vegetarian versions. This curry paste is made without shrimp paste making it perfect for vegans or vegetarians to enjoy. If you do not like your curries too spicy add large green chilli's which are not particularly spicy, alternatively, use more small green chilli's if you like dishes that pack a punch!

Stir Fried Tofu with Basil (Pad Krapow To Hu)

Thai Translation - Pad = Stir Fried, Krapow = Holy Basil, To Hu

Pad Krapow is a very popular and full flavoured dish that usually is made with pork or chicken. It has a uniue earthy flavour but can also be very spicy. In this version, I made it using tofu, cauliflower and mushrooms which makes it very nutritious and delicious too! The key ingredient to Pad Krapow is krapow – or holy basil. Holy basil can be substituted for regular Italian basil but it wont have the same earthy taste to the dish. You should be able to find holy basil in some supermarkets or specialty Asian grocery stores and it can be identified by the woody stems and slightly furry leaves.

Welcome to Our New Site

This is the new site of our recipes, posts and everything Thai cuisine that we are excited about. We have moved to blogger as this site is more user friendly, easier to post interesting and exciting things and we have new opportunities here.

Bamboo Shoot and Pork Soup (Naw Mai Moo Nam)

Thai Translation - Naw Mai = Bamboo Shoot, Moo = Pork, Nam = Water

This soup is a distinctly northern dish. It is made with fresh bamboo shoots that are cut from the base of certain types of bamboo plants. The shoots are then shredded and boiled with pork bones to make a delicate soup with soft pork meat.

Bamboo shoots can be purchased in jars or tins from Asian grocery stores. You should endevour to buy whole bamboo shoots rather than the pre-cut ones as they will have a better flavour for the soup. Some Asian grocery stores will also have the fresh ones which are much better to use though!

Stir Fried Chinese Broccoli with Crispy Pork (Pad Khana Moo Grob)

Thai Translation - Pad = Stir Fried, Khana = Chinese Broccoli, Moo Grob = Crispy Pork

This delicious dish with a hint of the Chinese influence on thai cooking is super easy and super yummy. Made with only a couple of ingredients, it can be quickly whipped up and served with steamed rice. This is a dish I fell in love with at Spice I Am restaurant in Sydney. The flavours were amazing and I had never eaten Thai food like it before. This recipe will definitely have you wanting more!

Crispy Pork (Moo Grob)

Thai Translation: Moo = Pork, Grob = Crispy

Moo Grob is an ingredient that is used in a number of different stir fries. It is made from pork belly that is fatty meat with layers of skin and fat. When it is fried in this way the fat will become soft and the flavour of the meat enhanced. When this is made, you will only need to use a small amount of it for your dish. It can be sliced and served with rice and thick sweet soy sauce or used in soups and stir fries. In Thailand, you can buy this pork ready made from markets or street vendors.

Pad Thai with Chicken (Pad Thai Gai)

Arguably the most famous Thai dish of them all, Pad Thai is a favourite in both Thailand and abroad. Its ribbons of rice noodles that are stir fried with soy sauce, egg, vegetables and meat. Typically, this is a dish that is sold by street vendors or in pad thai shops.

This particular version uses chicken but this can easily be substituted with prawns, tofu or pork. The dish is usually made with 'pad thai' tofu which is hard tofu that is coloured bright yellow on the outside with tumeric. Peanuts and mung beans are add a delicious depth to the flavour of the pad thai and also provide extra nutrients and are high in vitamins too.

Penang Curry with Chicken (Gaeng Penang Gai)

Thai Translation – Gaeng= Curry, Penang = Penang, Gai = Chicken

This creamy chicken curry will be a favourite in no time. Its very easy to make and tastes amazing when you make your own curry paste too! Adding extra vegetables like pumpkin, eggplant or potato will not only stretch the dish further, but will make it that little bit more nutritious too.

Chicken with Lemongrass (Gai Sai Takrai)

Thai Translation – Gai = Chicken, Sai = Add, Takrai = Lemongrass

Gai sa takrai is a deliciously spicy and herb laden dish. It has an unusual taste, unlike other Thai dishes but you wont be dissatisfied if you take the plunge and eat it. If you prefer your dishes on the mild end of the scale, leave out some of the chilli, but add a little just for taste.

Satay Sauce

Satay sauce is a creamy and nutty sauce that goes very well with grilled meats. It is highly addictive, tastes great on its own and is ridiculously easy to make. You wont ever buy a store-made version of this sauce again!

Chicken Satay (Satay Gai)

Thai Translation – Gai = Chicken, Satay = Type of Sauce

Chicken Satay is a really popular dish all over the world. Its creamy and nutty flavour combined with a small amount of spice means that it is a favourite of many. Serve this with rice so that you can eat the creamy nutty sauce, and you can even make these into a barbeque staple for something a little special.

Red Curry with Beef (Gaeng Phed Neua)

Thai Translation – Gaeng = Curry, Phed = Spicy, Neua = Beef

Red curry is a fragrant and creamy curry, hearty and tempting. It is best served with fluffy white rice or sticky rice. You can purchase pre-made curry pastes in most supermarkets which are very good. But they are no substitute for a freshly made paste of your own that can be whipped up in minutes.

Lean beef is an excellent source of protein and other minerals. It is delicious in a curry and when cooked well, it has a delicate mineral taste that goes superbly with a hearty creamy flavours in the curry. The eggplants in this curry are Thai eggplants that are small and round and often described as bitter. There are three main varieties you can use for this recipe –egg size and shaped eggplants (makhue prot), the pea sized eggplant ( makhue puang) which are crunchy and bitter in taste or the purple eggplants or aubergine. Look for the Thai eggplants in Asian supermarkets, but you can use aubergine for this recipe – just be careful about overcooking the eggplant as it can turn to mush.

Coconut Chicken Soup (Tom Kha Gai)

Thai Translation – Tom = Spicy Soup, Kha = Galangal, Gai = Chicken

Tom Kha Gai is a warm, creamy and aromatic soup that is a crowd favourite. It is made with coconut milk and the essential ingredient that must be used in it is galangal. This is a root spice that is similar to ginger, but very different. You should not attempt to make this with ginger instead of galangal as the flavours will be all wrong. Tom Kha Gai can be served in small bowls with a side dish of rice and when eating it you should avoid the woody lemongrass, galangal and lime leaf. You can also add a few drops of chilli oil to the surface of the soup for taste and presentation and a small dish of fish sauce to add a saltiness to the soup if desired.

Thai Beef Salad (Yum Neua)

Thai translation – Yum = Spicy Salad; Neua = Beef

This is a fresh and tasty healthy salad that will get your table and tastebuds talking. Made with the freshest of ingredients, its packed with protein and vitamins and will give you long lasting energy. This dish is a favourite of the health concious. Lean veal or a beef tenderloin steak is the perfect meat for this scrumptious and spicy salad but any lean cut of meat is fine. An alternative option is to serve this on a crunchy baguette for a meal on the run or a tasty lunch option. Just leave the dressing off until you are ready to eat or you'll end up with soggy bread!

Chicken with Cashew Nut (Gai Pad Met Mamuang)

Thai Translation – Gai = Chicken, Pad = Stir Fry, Mamuang = Cashew Nut

This is a really tasty dish that is a popular introduction into Thai food. It is very popular in Thai restaurants and has virtually no chilli so its perfect for all kinds of eaters. It comprises of chicken, cashew nuts and vegetables combined with a delicious sauce that coats all the ingredients perfectly.

Chu Chee Curry with Tofu (Gaeng Chu Chee Tao Hu)

Gaeng = Curry, Chu Chee = Curry Type, Tao Hu = Tofu

Chu Chee curry is a dish that is often served with seafood but this version uses hard tofu. It is based on a red curry sauce and distinguished by the use of kaffir lime leaves and basil. It is a thick spicy sauce that is different from other thai curries because of the texture.

Chicken with Green Peppercorns (Gai Pad Prik Thai On)

Thai Translation – Gai = Chicken, Pad = Stir Fry, Prik = Chilli, Thai On = Green Peppercorns

This delightfully fresh dish is easy to prepare and cook any day of the week. The key ingredient, green peppercorns, can be bought fresh or preserved in brine. They have a zesty and fresh smell, nothing like dried black peppercorns. They are easy to crunch down into and only have a very mild spice.