PREPARATION :
Bring stock to a boil. Add kefir lime leaves, lemon grass, the mushrooms . let simmer for about 1-2 minutes. Add the shrimp until the shrimps are just cook, When the shrimps are cooked, place the lime juice, fish sauce , hot chili and chili paste in a serving bowl along with the soup and garnish with coriander leaves and sliced scallion

INGREDIENTS :(Make about 6 serve.)
1 can coconut milk
4 cup chicken broth
1 lbs. Sliced chicken
4-6 Thin sliced pieces galangal
6 Tbs.lime juice 6 Tbs. fish sauce
1 Tbs. Chili paste (Optional)
2 stalks lemon grass
5 Kaffir Lime leaves
1 Tbs. Thin sliced Thai chili pepper (optional)

PREPARATION :
Heat the coconut milk, chicken broth with galangal, lime leaves, lemon grass and chili paste, add the sliced chicken and simmer for about 5 minutes or till chicken is cooked. Season with lime juice, fish sauce, add chili and serve in a bowl.

INGREDIENTS :

PORK MARINADE
1 tablespoon fish sauce
1 tablespoon soy sauce seasoning
2 garlic cloves minced
¼ teaspoon white pepper
1 teaspoon tapioca starch
8 oz ground pork

2 garlic cloves minced
4 cups chicken stock
2 oz cellophane noodles soaked water until soft
¼ cup fish sauce
2 scallion spring cut into 1-in.pieces
¼ cup minced cilantro/coriander leaves
¼ teaspoon white ground pepper

PREPARATION :
Mix together the ingredients for the marinade, form the mixture into small balls set aside.
Heat the oil in a skillet and fry the garlic until light golden brown set aside for garnishing.
In a large saucepan heat the water to boiling, add the meatballs and cook until the meatballs rise to the surface that mean they are cooked. Add all the remaining ingredients
Put into a soup bowl and fried garlic on top.

Very easy to prepare good accompaniment to any meal.

INGREDIENTS :
1/4 cup oil
1 tbs. crispy fried chopped garlic
1/2 cup thin sliced onions
6 eggs;, beaten
6 cups chicken broth or water
8 oz ground pork
1/ 3 cup fish sauce
1 cup transparent vermicelli noodle
2 scallions cut into 1-in long pieces
1/8 teaspoon -white pepper

PREPARATION :
Heat a non-stick pan and add half the oil fry the beaten eggs until golden brown, about 2 minutes on each side and set aside, then cut into small strips.
In a soup pot, bring the broth to a boil and add pork to cook add onion and the egg strips,and the remaining ingredients. Remove to a serving bowl and top with the fried garlic before serving.
SERVES 4

This salad is very popular in Thailand and worldwide, and quite easy to cook with a few ingredients.

INGREDIENTS :
6 Oz. Beef tenderloin
Fresh coriander leaves
2 Teaspoons fish sauce
2 Teaspoons fresh lime juice
2 Shallot, thinly sliced
Fresh red chilies ( To taste ) thinly sliced
Green Leaves

PREPARATION :
Grill cook the beef until medium rare, or as preferred, and cut into small thin slices.
In a blow mix together all the ingredients.
Place green leaves on a plate and put the mixture on green leaves garnish with coriander leaves.

NUA MUN TOK
(North-East Thailand style beef salad)

Use same ingredients as the above but use dried chili flake and add roasted rice flour (Roasted raw rice till golden brown and glide to powder

INGREDIENTS :
4 oz translucent vermicelli noodle
2 cloves garlic, peeled
2tbsp lemon juice
2tbsp fish sauce
I stick celery, taken from the heart, with leaf, finely chopped
½ cup ground pork
½ cup small shrimp
¼ red onion, finely chopped
2 spring onions (scallion), finely chopped
½ cup carrot, shredded
Thai small chili pepper crushed (as taste)
FOR THE GARNISH
Green leaves lettuce
Coriander leaves for sprinkling

PREPARATION :
Soak vermicelli for about 15 minutes, drain well and cut into 4in. lengths.
For dressing, coarsely chop one of the garlic cloves and mix with lemon juice and fish sauce.
Boil the vermicelli for 2 minutes, then drain well. Place the ground pork and shrimp in a sieve, immerse in boiling water for about 2 minutes until cooked, then drain well.
Place the vermicelli, pork and shrimp in a bowl and add the dressing and remaining ingredients and toss the salad till it is well mixed.
Place the salad on a serving dish surrounded by green salad leaves. Sprinkle with coriander and serve.

Read Curry Paste (Prig Kang Dang)
The Most Commonly used Thai Curry

INGREDIENTS :
10-12 dried deseeded chilies, soaked in water until soft
1/8 tsp. roasted coriander seed
1/8 tsp. roasted cumin seed
1 tb sp. peeled sliced young galangal
1 tb sp. sliced lemon grass stalk
1 tb sp. sliced kaffir lime peel
20-25 medium size garlic cloves
2 peeled sliced shallots
1 tsp. salt
1/2 tsp. shrimp paste

Put all the ingredients in food processor and blend to a paste form.

Panang Curry

INGREDIENTS :
9 dried de seeded chilies, soaked in water until soft
15 small dried hot chilies
9 pepper corns
1/2 tsp. salt
1 tsp. peeled young galangal, thinly sliced
1 tsp. thinly sliced lemon-grass stalk
1 tsp. thinly sliced kaffir lime rind
15 medium size garlic cloves
1 peeled sliced shallot
1 tb sp. chopped coriander root
1/8 tsp. roasted coriander seed
1/8 tsp. roasted cumin seed
2 tb sp. roasted peanuts
1/2 tsp. shrimp paste

Put all the ingredients in food processor and blend to a paste form.

Put all the ingredients in food processor and blend to a paste form.

Green curry is one of the popular curry dishes in Thailand. Though chicken is commonly use, it could be substituted with shrimps, cat fish or beef .

INGREDIENTS
1/2 Can coconut milk
2 Cups chicken broth
1 lb Sliced chicken
¼ cup fish sauce
1 Tablespoons sugar
1 cup Thai eggplant or bamboo shoots
4-5 Fresh kaffir lime leaves
Sweet basil leaves
Sliced green pepper for garnish

Green Curry Paste
2 stalks lemon grass, bottom part only, very thin sliced
1 Tablespoon sliced galangal
1 Teaspoon cumin
1 Tbs. sliced fresh coriander root
8 Cloves garlic
10 Green chilies pepper
1 Teaspoon shrimp paste
1 Tablespoon thin sliced shallot
1 Teaspoon minced kaffir lime peel

PREPARATION
Place all curry paste ingredients in an electric blender and process until smooth.form paste. Heat coconut milk and green curry paste into a large sauce pan stir till boiled. Add chicken, fish sauce, chicken broth and sugar. Cook chicken until chicken is done. Add eggplant and simmer for 2 minutes. Turn off the heat and add kaffir lime leaves and basil leaves. Remove the contents to a serving bowl and garnish with pepper and basil.

INGREDIENTS

1/2 cup oil
4 oz dried peppers (soak for about an hour)
1 cup chopped roasted shallots
1 cup chopped roasted garlic
8 oz (250 g) dried shrimp/prawns
2 tablespoons shrimp paste
1/3 cup Fish sauce
¼ cup Sugar

PREPARATION

In a blender put all ingredients and process until a smooth mixture forms.
Pour the entire mixture into a medium skillet and stir-fry on medium heat for 5 minutes.
Let cool, and place in a jar with a tight lid which can be kept for months.
Yield: 4 Cup

INGREDIENTS
1 Lbs. Fish meat minced
1/2 Lbs. Green beans or string beans, finely cut crosswise

Curry mixture
1/4 cup chopped shallots
1/4 cup chopped garlic
1/4 cup chopped lemon grass
1/2 tablespoon chopped coriander root
1/2 tablespoon chopped galanga root
1 tablespoon chopped krachai (Rhizome)
1/2 teaspoon grated kaffir-lime rind
1 tablespoon shrimp paste
5-10 dried chilies, seeded, soaked, and shredded
1/2 tablespoon salt

2 cup vegetable oil (For frying)
1 egg

PREPARATION
In blender, grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai (Rhizome), grated kaffir-lime rind, dried chilies, salt, egg and shrimp paste to a fine paste.
Put the minced fish in food processor, and blend in the curry mixture.
Put the mixture in a bowl. Mix in beans. Form round fish cakes patties about 1/3” thick 1.5” wide.
Heat the oil in a frying pan, and fry the fish cakes until golden brown. Serve with cucumber salad.

Tod Mun Koong (Shrimp Cakes)

INGREDIENTS
1 lb. Fresh shrimp shelled and de veined
2 tbs. Red curry paste (See Thai curry)
1 egg
3 tbs. Fish sauce
3 tbs. Flour
- Oil for deep frying

PREPARATION
Place all the ingredients in food processor and blend till form smooth paste. Heat oil in a fryer to about 375-380 F form shrimp mixture into 2 inches wide and 1/2 inch thick patties deep fry till golden brown served with cucumber salad (see Ar-jard)

MARINADE :
1/3 cup coconut milk
2 tablespoons fresh cilantro/coriander leaves
1 teaspoon yellow curry powder
1 teaspoon turmeric
1/3 cup fish sauce
8 oz. beef sirloin or flank steak may be substituted with pork or chicken, cut in long narrow strips 1 in. wide and 3 in. long

PREPARATION
In a large bowl mix together all the ingredients. Marinade the beef
and put in refrigerator for 15 minutes.
Skew beef strip lengthwise with bamboo skewer.
Char- Broil/grill for few minutes on each side or until meat is cooked.

INGREDIENTS
2 tablespoons oil
1 teaspoon minced garlic
8 oz ground pork
1 cup vermicelli noodle (tender soaked)
2 cups grated carrots
2 cups chopped cabbage
¼ cup fish sauce
1 tablespoon soy sauce seasoning
½ teaspoon white pepper
1 cup bean sprouts
20 spring roll wrappers
1 egg beaten
Oil for deep-frying

PREPARATION
In hot large skillet add oil, garlic pork and cabbage. Saute until all cooked. Add the remain ingredients and cook on high heat to reduce the sauce add the bean sprouts to the filling.
Place a wrapper as a diamond with a corner towards you on a cutting board.
Place 2 tablespoons of the filling in the lower portion of the wrapper. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk.Roll the wrapper up, sealing the entire spring roll.
Fill and roll up the rest of the wrappers in the same way.
Heat oil to about 350 °F and deep-fry the spring rolls until golden brown.
Serve with a sweet and sour sauce or other dip of your choice.

Ingredients:
Boneless chicken meat sliced 1 pound
Chili Paste [Prik Pao] 1/4 cup
Fish sauce 2 to 3 tablespoons
Sugar 1/2 tablespoons
Green onions, cut into 1-inch long 6 bunches
Baby corn1 3/4 cups
R oasted unsalted cashew nuts 1/2 cup
Cooking oil 1 tablespoon
Chicken broth 1/2 cup

Method:
In a wok, heat oil add chicken to stir-fry about 5 minutes or until cooked. Stir in baby corn, chili paste, fish sauce, sugar, and broth to cook for 1 to 2 minutes. Add the cashew nut and green onions, stirring shortly. Serve with rice.

Note:Chicken can be substituted with beef, pork, shrimp or fried tofu

Ingredients:
1 medium ripe pineapple
1/4 cup oil
3 cloves garlic, chopped
1 medium onion,chopped
1-2 teaspoons chopped red chilies
150 g pork loin, cut into very small dice
150 g raw prawn meat
3 cups cold steamed rice
2 tablespoons finely chopped fresh Thai basil
2 tablespoons fish sauce
3 spring onions, finely sliced
2 tablespoons chopped coriander leaves
fresh red or green chilies, sliced

Method:
Cut the pineapple in half lengthways. Run a knife around the edge of the pineapple and then cut and scoop out the fresh. Chop into small pieces, disaccording core, and set aside.
Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add the garlic, onion and chilies into the wok and cook for 1 minute. Add the pork: stir-fry, tossing constantly, for 2 minutes. Add the prawn meat to the wok and cook, stirring, for another 3 minutes. Remove all the meat from the wok and set aside. Reheat the wok and stir-fry the pineapple pieces for 3 minutes or until heated through and lightly golden; remove from the wok.
Add the remaining in tio the wok. When the oil is very hot, and the rice constantly. Return the pork, prawns and pineapple to the wok and stir thoroughly. remove the wok from the heat.
Add the basil and fish sauce, and toss well. Fill the pineapple shells with the fried rice. Scatter spring onions, coriander and chilies over the top and serve immediately.

Serves: 6-8 persons

Ingredients:
2 cups (500 ml) thin coconut milk
1/4 cup (100 g) sugar
1/4 teaspoon salt
8 small or 4 large ripe bananas, cut diagonally in slices

Method:
Pour the coconut milk into a saucepan, then add the sugar and salt. Bring gently to a boil over low heat, stirring constantly to prevent the coconut milk from separating.
Add the bananas, and cook over low heat for 5 minutes. Remove from the heat and serve hot ro cold.