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Posted 5th June 2011, by admin, and filed under Phuket E-Magazine, The Amazing Thai Dishes
The Amazing Thai Dishes Tom Kha Kai (Chicken Coconut Soup) Method Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan, and bring to boiling. Add the chicken, fish sauce and sugar and let it simmer for some 4 minutes, or until the chicken is cooked. Then add the remaining coconut milk. Heat to boiling. Place the lime juice and chili paste in a serving bowl and pour the soup over them. Stir well and garnish with cilantro leaves and crushed chili peppers. |
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Posted 29th May 2011, by admin, and filed under Phuket E-Magazine, The Amazing Thai Dishes
The Amazing Thai Dishes Pat Thai (Stir-Fried Thai Noodles) Method Fry the chopped garlic and onion until turned yellow. Add the chicken and fry until well cooked. Add the shrimps, pickled white radish and soya bean curd, then add the eggs and scramble. Put in sugar, fish sauce, vinegar, tamarind juice and stir until cooked. Add the noodles, stir-fry until mixed well, then add the spring onion and half a cup of bean sprouts (the rest is for garnishing) and stir-fry until cooked. Garnish with ground roasted peanuts, ground dry red chili, bean sprouts, a lime wedge and the remainder of the spring onion. |
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Posted 17th May 2011, by admin, and filed under Phuket E-Magazine, The Amazing Thai Dishes
The Amazing Thai Dishes Kaeng Khiao Wan Kai Method Stir-fry chicken thigh fillets in a pot until fragrant. Add 1 cup of cocomut milk, chicken broth to mix over low heat. Use low heat to warm the oil in a saucepan or wok, and then add the green curry paste and sauté until fragrant. Pour cup of coconut milk and continue to stir gently until well mixed. Transfer the curry paste mixture to a chicken broth pot. Add boiled potatoes, egg plant, small round green eggplant, and leave to cooked, then add the remaining coconut milk. Adjust the seasonings as desired using the fish sauce, sugar, kaffir lime leaves, spur chilies, sweet basil leaves. Leave until boiling. |
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The Amazing Thai Dishes Tom Yam Kung Method Use the medium heat to bring the stock to boil. Add lime leaves, galangal, fish sauce, lemon grass and shallots, then the mushrooms and chili peppers (if used). Let the stock simmer for at least 2 minutes or until the shrimps turn pink, opaque and firm. This should be done within a minute. Set aside. Put 1-2 teaspoons of lime juice and the chili paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves. |
