Koh Samui hotels and travel guide, Thailand. Hotel reservation for Koh Samui, Koh Phangan and Koh Tao

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Thai Cuisine
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thai food

:: Introduction  :: Eating and Ordering Thai Food  :: What Compromises a Thai Meal  :: Preparing Thai Food :: Regional Thai Cuisine  

:: Thai Recipes  :: Thai Desserts  :: Fruits   :: Herbs   :: Vegetables  :: Rice  :: Chili  :: Using Chopsticks



Recipes included herein feature some of the most popular Thai dishes
that grace the menus of any Thai restaurant.

:: Kai Yang with Khao Niao and Som Tam
:: Kaeng Khiao Wan Nuea
:: Thot Man Pla 
:: Satay
:: Stir-Fried Mixed Vegetables
:: Tom Yum Kung 
:: Khao Phat
:: Mi Krop
:: Tom Kha Kai
:: Po Pia Thot
:: Phat hai
: Yum Nuea

icon arrow Kai Yang with Khao Niao and Som Tam (Barbecued Chicken with Sticky Rice and Green Papaya Salad)

>>Sticky Rice

      Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in a saucepan and add water to cover. Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 3 hours  before steaming. Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of  boiling  water, cover, and steam for approximately 30  minutes

Sticky Rice : Ingredients

4 (2 lb / 1 kg) cups sticky (glutinous) rice 

>>Barbecued Chicken

      Rub the entire chicken with the combined marinade ingredients and allow to marinate for 15 minutes. Bake at 350 F (180 C) for 45 minutes and then broil/ grill for 10 minutes until done. Cut into smaller pieces before serving.

Barbecued Chicken : Ingredients

  chicken, cut in half
1 teaspoon salt
garlic cloves, chopped 
1 teaspoon white pepper
1 tablespoon  minced cilantro/ coriander leaves and root
2 tablespoons cognac, whisky, or rice wine
2 tablespoons coconut milk 
1 tablespoon fish sauce (nam pla)
1 teaspoon chopped fresh ginger
2 tablespoons soy sauce

>>Papaya Salad

      Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently  combine all with the pestle and a spoon. Serve cold.

Papaya Salad : Ingredients

  medium dark green papaya
4 garlic cloves
6 green Thai chillies (phrik khi nu)
tomatoes, cut into wedges
1.2 cups green beans, chopped into 1/2 in (2.5 cm) pieces
2 tablespoons  anchovy sauce
1/2 teaspoon  salt
1/4 cup (60 ml) lime juice or tamarind juice


icon arrow Satay

satay      Slice the chicken breast finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while  turning . When cooked through, serve with Satay sauce and cucumber sauce.


Satay: Ingredients

1 1/2 lbs. chicken breast 1/2 tablespoon finely chopped lemon grass
1/4 teaspoon roasted coriander seeds powder 1 tablespoon salt
1/4 teaspoon roasted cumin seeds powder 5 garlic cloves
1/4 teaspoon pepper 1 cup  coconut milk
1/4 teaspoon turmeric (roots) powder 2 tablespoons vegetable oil 
1/2 teaspoon curry powder 2 tablespoons sugar 
3 slices galangal   small wooden skewers


icon arrow Kaeng Khiao Wan Nuea (Green Curry with beef)

curry      Place all the green curry paste ingredients in  an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for  5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kefir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.


Kaeng Khiao Wan Nuea : Ingredients

2 stalks lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces
1 tablespoon sliced galangal (kha) or fresh ginger 
1 teaspoon cumin
1/2 cup fresh cilantro/coriander root (rak phak chi)
8 garlic cloves 
10 green Thai chilli peppers (phrik khi nu)
10 jalapeno peppers (phrik chi fa)
1 teaspoon shrimp paste (kapi) 
1/4 teaspoon minced kaffir lime skin (phio ma krut)
2 cups (16 fl oz/500 ml) coconut milk
1 lb(450g) beef, cut into 1-cm x 2.5-cm
1/4 cup (2 fl oz/60ml) fish sauce (nam pla)
1 tablespoon chopped shallot
3 tablespoons sugar
1 cup  Thai eggplant (ma-khuea phuang) or tinned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
fresh kaffir lime leaves (bai ma-krut)
1/4 sweet basil leaves (bai horapha)
  red  jalapeno pepper (phrik chi fa daeng) for garnish


icon arrow Stir Fried Mixed Vegetables

fried vegetables      Fly the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chilies, baby corn, and ear mushrooms and sauté'. Add dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.



Stir Fried Mixed Vegetables : Ingredients

1 1/2 cup cabbage cut  bite size 1/4 cup ear mushroom thinly sliced
6 broccoli, cut bite size  1/2 cup bean sprouts, clipped both ends
10 snow pea, ends clipped  2 teaspoons chopped garlic
10  carrot, sliced across 4 tablespoons cooking oil
2 asparagus, cut to 1-in lengths 1 tablespoon dark Soya sauce
3 mushroom, halved 2 tablespoons light Soya sauce
1/2 cup green and red bell chilli, slices lengthways 1 pinch ground pepper
4 baby corn, medium size


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