Thai Food Recipes

Thai food is very easy to cook and all the preparation can be carried out in advance of the cooking process. Although the curry pastes can be made from the basic ingredients, we are using already made pastes in the recipes which are designed to allow busy working people to eat good thai food at home.  The pastes are best bought at Asian food stores for value. Check the ingredients page for more guidance. Most Thai cooking will be carried out using a wok. When adding oil to the wok, always heat the wok for 30 seconds or so first and then add the oil moving the wok so that the oil coats half way up the sides too. A hob setting of between medium and the highest is usually fine for stir frying. When the oil in the wok starts to smoke slightly, we are ready to cook. There are print versions of all the recipes at the bottom of each recipe. Happy cooking!

Thai Green Chicken Curry  (gaeng khieu wahn

gai)

This Central Thai curry is one of the spiciest Thai curries but can be tailored to suit most tastes by the use of less green paste and omitting the chilli garnish (or serve the garnish separately).

Thai Red Chicken Curry  (gaeng ped gai)

Again, a Central Thai curry, this dish is milder and creamier than the green version.

Chicken in Oyster Sauce with Thai Herbs

(nam man haawy gai)

Originally a Chinese Cantonese dish, this has been adapted to suit the Thai style and so works well with Pak Choi as the vegetable too.

Masaman Beef Curry  (gaeng massaman neua

wooa)

A Southern Thailand dish influenced by Muslim traders bringing cumin, cardamom and cinnamon to Thailand.

Sweet Chilli Chicken  (prik waan gai)

Thai sweet chilli chicken is everyone’s favourite, including the children. A quick footnote here. All these recipes can be made in vegetarian versions. Just substitute the meat for your favourite vegetables. The hard vegetables (carrots etc) should be added first and then working towards the light vegetables (spring onions, pak choy  etc). There are more tips in our Thai Food  and Ingredients pages

Thai Food Recipes

Thai food is very easy to cook and all the preparation can be carried out in advance of the cooking process. Although the curry pastes can be made from the basic ingredients, we are using already made pastes in the recipes which are designed to allow busy working people to eat good thai food at home.  The pastes are best bought at Asian food stores for value. Check the ingredients page for more guidance. Most Thai cooking will be carried out using a wok. When adding oil to the wok, always heat the wok for 30 seconds or so first and then add the oil moving the wok so that the oil coats half way up the sides too. A hob setting of between medium and the highest is usually fine for stir frying. When the oil in the wok starts to smoke slightly, we are ready to cook. There are print versions of all the recipes at the bottom of each recipe. Happy cooking!

Thai Green Chicken Curry  (gaeng khieu wahn gai)

This Central Thai curry is one of the spiciest Thai curries but can be tailored to suit most tastes by the use of less green paste and omitting the chilli garnish (or serve the garnish separately).

Thai Red Chicken Curry  (gaeng ped gai)

Again, a Central Thai curry, this dish is milder and creamier than the green version.

Chicken in Oyster Sauce with Thai Herbs

(nam man haawy gai)

Originally a Chinese Cantonese dish, this has been adapted to suit the Thai style and so works well with Pak Choi as the vegetable too.

Masaman Beef Curry  (gaeng massaman neua wooa)

A Southern Thailand dish influenced by Muslim traders bringing cumin, cardamom and cinnamon to Thailand.

Sweet Chilli Chicken  (prik waan gai)

Thai sweet chilli chicken is everyone’s favourite, including the children. A quick footnote here. All these recipes can be made in vegetarian versions. Just substitute the meat for your favourite vegetables. The hard vegetables (carrots etc) should be added first and then working towards the light vegetables (spring onions, pak choy  etc). There are more tips in our Thai Food  and Ingredients pages