Cooking Thai Food In American Kitchens

Kung Pad Prik (Shrimp Chili Stir Fried)

Ingredients:

1 lb shrimps, peeled

1 crushed garlic glove

Sliced green and/or red peppers (half each or one if you use one kind of pepper)

Half medium onion, sliced

Fish sauce, Oyster sauce, Soy sauce to taste

2 tbsp oil

Directions:

Khao Pad (Fried Rice)

Ingredients:

2-3 tbsps vegetable oil

Meat cut lengthways into ½” thick slices (chicken, beef, and pork can be used.  Peeled shrimps, crab meat, and seafood can be replaced any meat)

1 glove chopped garlic

Egg

3 cooked rice

1 tomato, cut into 8 wedges

¼ cup sliced onion

2-3 tbsps 1” cut green onion

1 tbsp soy sauce

1 tbsp seasoning sauce

1 tsp oyster sauce

1 tsp sugar

Directions:

• In wok pan, add oil and then add garlic when the oil hot. After garlic turn light golden then put meat and stir.

• Add onion. Mix and cook for 1 minute.

• Break in the egg. Mix and cook until egg is well cooked.

• Add rice and the rest of the ingredients except green onion.

• Stir well and taste it. Add green onion and mix for last time.

• Serve immediately with cucumber slices.

• Side dish:  it can be served with clear soup and fish sauce with chopped chili on the side.

Note: For spicy basil fried rice, add minced chili when you add the garlic. Ground beef or chicken or your meat of choice can be used. Add soy sauce, fish sauce, and oyster sauce and add ¼ cup basil leaves instead of green onion at the end.

(Posted on 01/01/09) 

Massaman (Thai Yellow Curry)

Ingredients:

Chicken or Beef, chucked

2 potatoes, quartered

1 medium onion, wedges

¼ cup peanuts

½ cup pineapples, chucked

3 tbsps massaman curry paste

2 cup coconut milk

1/2 cup coconut cream

 Directions:

• Pour coconut cream and curry paste into a large saucepan and heat at low heat to boil. Stir

• Add meat when you see the oil from the mix of coconut cream and curry paste is separated and float on the top at medium high heat.

• Pour coconut milk to curry sauce mixture

• Add potatoes, onions, pineapples, and peanuts when the meat is tender
• Keeping cooking until potatoes and onions are soft. Add fish sauce to taste  

(posted on 01/23/09)

Kang Dang (Red Curry)

Ingredients:

1 lb chicken (boneless or with bone are fine and beef or pork can be used)

3 tbsps red curry paste

2 cup coconut milk

1/2 cup coconut cream

1 tsp sugar

½ cup bamboo shoots

6 fresh / dried Kaffir lime leaves

¼ sweet basil leaves

sliced red pepper for garnish

Directions:

• Pour coconut milk and curry paste into a large saucepan at low heat to boil. Stir

• Add meat when you see the oil from the mix of coconut milk and curry paste is separated and float on the top. Then add fish sauce and sugar

• Then lower the heat to boil for 5 minutes. Add bamboo shoots and simmer for 2 minutes.

• Add coconut cream and stir to combine.

• Add Kaffir lime leaves and basil leaves.

• Remove from the heat and garnish with red pepper

(posted on 02/23/09)

Kaw Kluk Gapi (Shrimp paste fried rice)

Ingredients:

2 cups white rice

2 eggs, fry and shredded

1 tbsp shallot, sliced

¼ cup sour green mango or sour green apple, shredded

½ cup chuck pineapple

2 tbsps fried dry small shrimps

1 tsp fresh chili, chopped (optional)

Oil

¼ cup shrimp paste chili paste (See directions below)

• Garlic

• Fresh chilies

• Shrimp paste

• Cherry eggplant (sweet peas can be used as a substitute)

• Palm sugar, lime juice, fish sauce to taste

Directions for the chili paste:

• Pound garlic, chilies, and shrimp paste together until it becomes a thick paste

• Put the eggplants and crush them

• Add the rest of the ingredients and taste

¼ cup sweet soy sauce meat; sliced chicken, beef, or pork (See directions below)

• Sliced meat

• Soy sauce

• Sugar

• Oil

Directions for sweet soy sauce:

• At medium heat, put oil in small pot. Add meat when the oil is hot

• Add soy sauce and sugar. Stir well

• Simmer for 15-20 minutes or until the meat is tender

Directions for fry rice:

• Pour oil into the large wok. When oil is hot, add chili paste and stir.

• Add rice and mix until all the rice gets all the paste. Put on the side

• Place rice on the plate and place everything else on the side of the rice

• Serve warm

Please note: I didn't have shallots at home, so I substituted it with red onion. I also didn't have fry small shrimps and a sour green mango, so I just make my dish without them (^_^). Well, if you don't have a green mango, you can replace it with a sour green apple. That should be fine too.  

(Posted on 03/12/09)

Kung Pad Num Prik Pao (Shrimp Roasted Chili Paste Stir Fry)

Ingredients:

Shrimps, peeled (other meat can be substituted)

1 crushed garlic glove

Carrots

Sliced onion

Green onion

Snow peas

Roasted chili paste

Fish sauce to taste

2 tbsp oil

Chicken broth or water can be added in case the sauce is too thick.

Directions: