Thai Cuisine

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This page is for all you ethnic food lovers with a zeal for the spicy, wonderful foods that Thai cuisine has to offer.

Please note: For your convenience, you can click on the recipes listed here at the top of this page, and be taken directly to a page with just that one recipe on it, in printer-friendly format.

You are certainly welcomed to read through this whole page, all the recipes are here as well, and there are some videos and pertinent information on background, history, customs, special notes, etc., so it is well worth the read.

Here is the list, in alphabetical order:

Kaeng Phed Ped Yang (Thai Roasted Duck in Red Curry)

Pad Ped Pla Duk (Stir-Fried Catfish in Red Curry Sauce)

Pla-Muk Nueng Ma-Now (Steamed Squid with Spicy Lime Sauce)

Spicy Thai Coconut Shrimp Soup

Thai Panang Curry with Beef

Tom Yum Goong

This first dish is one of the best Thai food recipes, that also falls (conveniently) under the category of one of the most easy Thai food recipes, too.

So have a good time preparing it and enjoy!

Pla-Muk Nueng Ma-Now

(Steamed Squid with Spicy Lime Sauce)

steamed squid

Ingredients:
  • 10 fresh squids (depending on size—about 1 pound, or 500 grams)
  • 1/4 cup finely chopped Thai Super-Hot Chili Peppers
  • 1/4 cup peeled and finely chopped garlic
  • 4 green onions, chopped fine – use all the white parts and first half of the green stalks
  • 1/4 cup Thai fish sauce
  • 1/4 cup lime juice
  • 1 tsp. sugar

 

Directions:
  1. Remove all inedible portions from the squid and wash them thoroughly.
  2. Fill a steamer halfway with water, and bring the water to a boil.
  3. Once the water reaches a rolling boil, place the squid in the steaming basket and steam it for 4 or 5 minutes—no longer than five.
  4. While the squid is steaming, place the lime juice, sugar, and fish sauce in a mixing bowl, and stir well until the sugar has all dissolved.
  5. Now add into the mixing bowl the chopped hot chilis, garlic, and green onions, and stir well, blending all the ingredients together, making your hot and spicy seasoning sauce complete.
  6. Once the squid is cooked, remove it from the steamer, allow to cool just to where you can carefully chop them into bite-sized pieces, and arrange the pieces in an attractive pattern on a serving platter.
  7. Ladle the seasoning sauce over the squid and serve immediately.

This next dish is, hands down, among the absolute best Thai foods recipes you will ever come across. A classic “hot and sour” soup, with distinctively Thai/Asian ingredients creating a taste experience you will not soon forget.

Thai Cuisine at its Finest!

Tom Yum Goong

(Thai Prawn Soup with Lemongrass)

Thai Cuisine: Tom Yum Goong (Prawn Soup)

Ingredients:
Directions:
  1. Take the prawns, shell them, but leave the tails on, and wash them well.
  2. Using a large cooking pot, bring chicken broth to a boil, then add in the kaffir lime leaves, lemongrass, and sliced galangal root.
  3. Bring back to a boil then add prik pao, lime juice, mushrooms, and fish sauce.
  4. Next, add in the fresh chili peppers and the prawns. Continue cooking until the prawns are cooked through and have taken on a bright pink color.
  5. Serve hot, garnished with cilantro.

 

NOTE: If you really want to do this dish up right, the authentic and traditional Thai way, serve the soup in a Thai Tom Yum Heated Soup Serving Pot, placed in the center of your dinner table. The pot keeps the soup nice and hot, so you and your guests can ladle out portions as desired, all meal long. To purchase one, go to This Page. Or you can also click on the image:

Tom-Yum-Hot-Pot-bowl-with-lid.-300x261

Up next is another marvelously tasty Thai spicy seafood soup recipe, again using prawns (shrimp) as the main ingredient and, as always, spiced to the hilt as only the people of Thailand can do.

(Also another good dish to keep warmed on the dinner table with your Tom Yum Heated Soup Serving Pot)

Spicy Thai Shrimp Soup with Coconut Milk

OLYMPUS DIGITAL CAMERA

Ingredients:
Directions:
  • In a large saucepan, cook the basmati rice according to instructions on the package, then set aside.
  • In a Dutch oven over medium high heat, melt the butter.
  • Add in the shrimp, and salt and pepper to taste. Cook, stirring now and then, usually only 2 to 3 minutes, until the shrimp turn a bright pink, then remove with a slotted spoon and set aside.
  • Now add into the same pot the bell pepper, onion, and garlic, and cook, again stirring now and then, until softened and the onion is translucent, and the onion and garlic are fragrant—about 3 to 4 minutes should do it.
  • Next add in the ginger, and cook, still stirring, until the ginger is fragrant, about 1 minute.
  • Add in the curry paste and whisk until well combined, about 1 minute.
  • Whisk in vegetable stock and coconut milk, a little at a time, keep whisking and adding, until it is all well incorporated into the soup—about 2 minutes.
  • Raise the heat and bring the soup to a rolling boil, then reduce heat and allow the soup to simmer until it gets a bit thicker—about 8 to10 minutes.
  • Lastly add in the rice, lime juice, shrimp and cilantro, stir everything together well, let it simmer for just a couple minutes to reheat the shrimp.
  • Serve immediately, and if you have one, keep the soup nice and warm all meal long in a Tom Yum Heated Soup Serving Pot.

Here’s a genuinely Thai spicy seafood recipe that will surely become tops on your list of best ways to prepare catfish. It is certainly amongst the best Thai food recipes I’ve come across.

Try it yourself with this traditional list of ingredients, and you will, I’m sure, think of ways to add, subtract, or adjust the seasoning to your personal preferences.

Pad Ped Pla Duk

เป็ด ผัด ปลาดุก

(Stir-Fried Catfish in Red Curry)

Pad ped pla dhuk

 

Ingredients:
 Directions:
  1. Rinse the fish fillets well in cold water, pat dry, and then cut into several fish steaks, about 2” wide and 3” long.
  2. Heat your vegetable oil in a wok (or large skillet) add in the red curry paste and fry until aromatic.
  3. Add in the fish steaks and the chopped green beans, sauté until fish is well done and the beans tender, stirring the mix and flipping the fish steaks occasionally, then add in the water and stir well.
  4. Adjust the dish to your tastes by adding in what amounts of fish sauce and palm sugar you desire. Stir all ingredients together well, then add in the young green peppercorns, kaffir lime leaves, ginger, chili pepper and basil. Again stir everything together well, then remove from the burner.
  5. To serve, garnish the dish with a bit more basil and shredded lime leaves, and place the peppercorns on top in an attractive arrangement.

Panang (sometimes spelled Phanaeng) Curry got its name after the beautiful island off the west coast of Malaysia, Penang. The distinctive and unique blend of spices the Malaysians used, when the dish migrated to Thailand, was modified to where Thai Panang Curry is by now an authentic Thai dish in itself.

A Thai Panang Curry recipe can be made with any meat or seafood. Once you have the basics down, you can do with it whatever you please, even leaving out the meat. We will soon be posting on this page a marvelous vegetarian Panang Curry recipe, but for starters, here is a great dish featuring beef.

Thai Panang Curry with Beef

ไทย พะแนง เนื้อ

Thai Panang Curry with Beef

Ingredients for the Main Dish:
Ingredients for the Panang Curry Spice Paste:
Directions:
  1. In a mixing bowl (or electric blender), mash and blend all the spice ingredients into a smooth paste.
  2. Heat up the oil in a wok (or large skillet, if you don’t have a wok) over medium high heat; stir-fry the kaffir lime leaves for about 30 seconds.
  3. Add and mix in the Panang Curry Spice Paste and continue stir-frying for 1-1/2 to 2 minutes, until the mixture is fragrant.
  4. Turn the heat down to medium and continue stir-frying until the oil separates slightly.
  5. Now add in the beef and cook for 2 more minutes.
  6. Add in the coconut milk and give it a short fry for 1-1/2 to 2 minutes.
  7. Now add in the Thai super-hot chili peppers, fish sauce, and palm sugar, stir and blend together well, and cover the wok or skillet.
  8. Reduce the heat to medium-low and let the dish simmer for 45 minutes to 1 hour, depending on how well done and/or tenderized you like your meat.
  9. Do a taste test, and adjust seasoning as desired with palm sugar, fish sauce, and salt.
  10. Check the texture. It will probably be very gravy-like and, if that’s how you like it, you are done. If you prefer more of a sauce-like texture, add in some water, mix well, and simmer another 5 minutes or so
  11. To serve, put the entire mixture into a large serving bowl and place on the table, along with a large bowl of hot, freshly steamed Jasmine rice.

This next dish is one of the best Thai food recipes that I know of.

Help yourself to a taste of Thai cuisine style duck. Yum!

Kaeng Phed Ped Yang

(Thai Roasted Duck in Red Curry)

Thai Kaeng Phed Ped Yang.jpg

Ingredients:

 

Directions:
  1. If your duck is not yet roasted, roast it to juicy, cooked-through perfection, then allow it to cool enough to cut the meat into 1” strips (leave the skins on!) before starting the next steps.
  2. Over medium-low heat, heat up the vegetable oil in a large cooking pot, then add in the red curry paste, and gently cook until nice and fragrant.
  3. Turn the heat up to medium-high, and add in the coconut milk, stir well, and then bring the mixture up to a boil.
  4. Now add in the chicken stock, eggplants, rambutans, minced chilis, tomatoes, and kaffir lime leaves. Stir the mixture together well, and then turn the heat back down to medium-low.
  5. Season the mixture with salt, fish sauce and sugar, again mixing and blending together well.
  6. Now into the pot goes the sliced roasted duck. Bring the ingredients to a boil, and stir just gently—you don’t want the duck skin to get loosened from the meat.
  7. After a few minutes, add fresh basil and cook for just one more minute, then take the pot off the burner.
  8. Kaeng Phed Ped Yang is traditionally (and best) served over freshly steamed jasmine rice or boiled somen noodles.

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