Tom Kha Gai

Chicken Coconut SoupA rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torm insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the sameRecipe:2 cups (16 fl oz/500...

Khai Look-Khuey

Eggs with Tamarind SauceWhether just fried, used as toppings, or as an essential component of many desserts, eggs are a favorite food in Thailand. In this dish, deep-frying boiled eggs gives them a different texture while their flavour is enhanced by the accompanying sauce.Ingredients:4 cups (1 qt/1 l) water 6 eggs 2 cups (16 fl oz/500 ml) oil, for deep-frying 1/2 cup chopped shallotsTamarind Sauce's Ingredients:1/2 cup (4 fl...

Pad Puk Ruam Mit

Vegetarian Delight The variety of vegetables used in this dish gives it an attractive colorful appearance. It is very easy to prepare.Ingredients:2 tablespoons oil 2 garlic cloves (kratiem), minced 1/4...

Hor Mok

Steamed Fish in Banana Leaf While these folded packets are a delight to serve in small numbers, for a larger group the leaves can be folded into a large boat shape and the mixture steamed in larger...

Gai Pad Met Ma-Muang Himmaphan

Chicken with Cashew Nut Vegetables can be added while the chicken is cooking if desired.Recipe:1/4 cup (2 fl oz/60 ml) oil 4 garlic cloves (kratiem), minced 1 lb (500 g) boned chicken, thinly slicedRecipe...