Appon's Thai Food Recipes

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Traditional Thai Recipes - Thai Recipes

Fried Pork, Basil and Egg ( Put Kaprow Mu Khai Dow )


This is a common dish for Thai office workers, the reason is simple, it is widely available from street food stalls and can be cooked very quickly in a short lunch break. It is also quite spicy so its a great way to pep yourself up for the afternoon. Fried egg is sometimes look down on in the west, but its a staple of Thai cooking.
It originates from central Thailand, but can be bought everywhere, it is medium spicy.

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Spicy Thai Shrimp Soup (Tom Yum Gung)


'Tom Yum' is a spicy soup made from chilli, lime leaves and lemon juice, 'Gung' is the shrimp form of this soup. 'Tom Yum' is what people think of when they think of Thai food, it is the poster dish you must learn to cook to be able to say you cook Thai food. In the North East it's common to eat 'Tom Yum' made from chicken, it can also be made from pork or even fish.

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Mushroom Medley Soup (Gang Head)


This is a great way to serve fresh forest mushrooms. When I was a child in Thailand, my grandmother would take me out into the forest in the very early morning and we would pick wild fresh mushrooms to cook for dinner. You can use any combination of flavorful mushrooms, or if those are difficult to buy, you can get mushrooms in a jar from a supermarket. But you'll appreciate this dish more if you go mushroom picking at 4am to make it!

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Chicken Spicy Coconut Soup (Tum kha gai )


This is a spicy chicken soup with coconut milk used to soften and add depth to the soup. A citrus flavour comes from Kaffir limes leaves and lemon grass. The spicy taste comes from the chilli, so you can adjust the chilli level to suit your own taste. The quantities are correct for a medium hot soup. The dish uses galanga root, which looks similar to ginger root and is sometimes referred to as Thai ginger. Don't be fooled, it is not ginger and you should not substitute ginger.
Like other Thai soups, rather than serve your guests a bowl of soup it is more normal to serve them a shared bowl and for them to use the soup by spooning it over rice to flavour the rice.

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Pork Noodle Rice Paper Parcels (Nam Nuang)


This is 'show food', food to impress guests with. Each guest assembles their own parcel of ingredients to eat, wrapped in rice paper and either dips the parcel into the sauce, or drops a spoonful or two inside the parcel. It can be a little messy but is definitely fun! The sauce and pork can be prepared ahead of time, only the rice paper must be prepared just before serving. The sauce is normally served slightly warm. In the above photograph you can see a typical parcel in the middle of the plate.

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Cinnamon Soup with Egg ( Pa Lo Khai )


A very unusual soup, slightly spicy with the taste of cinnamon. The eggs make it a very filling meal rather than a soup, often served with rice to pad it into a full meal. This is something of an aquired taste, if cinnamon flavored boiled eggs are not for you, you may prefer to try one of the more common Thai dishes first and work up to this.

Ingredients for 2 people
1 Tablespoon of Cinnamon
4 Boiled Eggs
4 Piece of Brown Dry Tofu
2 Cloves Garlic
1 Pepper Corn
1 Tablespoon Chopped Coriander Leaf
1 Teaspoon Dark Soya Sauce
1 Tablespoon Light Soya Sauce
1 Level Teaspoon Salt
2 Level Tablespoon Sugar
1 Chicken Stock Cube (Or Vegetable Stock for Vegetarian)
200 ml. Water
1 Teaspoon Oil

1. Pound the garlic, pepper corns, and coriander together in a pestle.
2. Remove the shell of the boiled eggs.
2. Put the water to boil and add the stock cube in a boiling pan.
3. Heat a frying pan, add the oil and the pounded garlic, pepper, cinnamon and coriander mix and fry.
4. Fry lightly until the garlic is softened.
5. Add the dark Soya sauce, light Soya sauce, salt, and sugar and stir it to mix it.
6. Add the whole boiled egg in fry them for a second to take on some of the flavours.
7. Put the fried ingredients into the boiling pan containing the chicken stock & water.
8. Cut the tofu into bite sized pieces and add to the boiling pan.
9. Boil for 10 minutes and turn heat on low for a gentle simmer for a further 30 minutes.
10. Leave it for cool then serve warm.

It is better to leave this to rest overnight for the cinnamon fragrance to infuse throughout the eggs.

Papaya Salad with Chilli ( Som Tam Laow )


Danger, here be monsters! This is the typical dish of Thailand consisting mainly of papaya, chillis, seasonings, chillis and more chillis. If you like chilli this is the dish for you. The recipe varies from province to province, in the North East they add some fish sauce for flavour, in other provinces it can contain pounded small crabs, or pounded pickled crab. Sometimes mango is added to give a sour taste. The recipe below is typical of North East Thailand.

Ingredients for 2 People ( medium spicy )
1 Papaya
5 Bird Chillis
5 Big Red Chillis
2 Clove Garlic
1 Lemon
1 Tablespoon of Old Salty Fish
1 Tablespoon of Fish Sauce
1/2 Teaspoon Sugar
4 Cherry Tomatoes

Serve With
Any Salad of Vegetables

Importance: you must have a proper Thai Mortar to pound the ingredients.
1. Chop the papaya into fine strips.
2. Pound the garlic and chilli to break it up
3. Slice the lemon and tomatoes.
4. Add the old fish sauce, fish sauce, sugar,1 slice of lemon and sliced tomatoes, and pound them a few times.
5. Add the papaya and pound again untill everything is mixed.
6. Taste it and add more fish sauce to salt, or more chilli to spice it to your preference.

Fried Red Curry Pork ( Mu Pad Prick Gang Dang )


This dish is a spicy Thai curry softened with coconut milk. Do not omit the coconut milk it is essential to the dish, but the vegetables can be interchanged with western vegetables. If you can't get the green aubergine, use a suitable green frying vegetable rather than purple kind. The curry is ready mixed paste commonly used in Thailand, you can get this from an Asian grocer.

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Green Chicken Curry ( Gang Khiewo Wan Gai )


Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Before serving, it is better to let it cool slightly.

Glass Noodle Pad Thai


Pad Thai is a fried noodle dish, although there are many dishes called Pad Thai, all are essentially the same: fried rice or glass noodles with chilli and other ingredients for flavouring. Here we use glass noodles. Be careful when choosing your noodles, they must be soaked and fried, a good quality noodles survives this cooking process, poor quality noodles will break into unpleasant small pieces. This is a quick cook dish from central Thailand, you add the chilli when it is served, so your guest can choose to make the dish spicy or mild. For the pounded peanut, it's better to choose a dry unsalted peanut, roast them it in a dry frying pan and pound them in a Thai mortar until they form smaller pieces. Alternatively you can chop the nuts by hand. These can be prepared ahead of time and stored in a cool dry place for a long time.

Ingredients for 2 people
1 Small Pack of Glass Noodle
1 Egg
50 gsm. of Dry Shrimp
50 gms. of Tofu
2 Small Red Onion
50 gsm. Soya Bean Shoots (Beansprouts)
1/2 Tablespoon Sugar
2 Light Soy Sauce
1 Tablespoon Oyster Sauce
2 Tablespoon Chilli Sauce
1 Tablespoon Peanuts ( pound to fine pieces )
1 Teaspoon Dry Flaked Chilli
3 Tablespoons Oil

Serve With
Fresh Soya Bean
Green Lettuce

Garnish With
Peanuts ( pounded to fine pieces )
Dried Chilli ( pounded to flakes )
Lemon or Lime Slice

1. Soak the glass noodles in water for 5 minutes to soften them.
2. Chop the tofu into small squares,
3. Slice the red onion into smaller pieces.
4. Clean the fresh soya shoots and chop off the roots.
5. Put the oil in a hot frying pan with the dry shrimp, and fry for 30 seconds
6. Move it to one side of the frying pan to make room to fry an egg.
7. Break the egg in hot oil and stir quickly for a few seconds to break it up.
8. Add the glass noodle and other cooking ingredients and stir-fry for 1 minute.

Spicy Pork Salad ( Mu ma now )


Spicy Pork Salad is a Thai style salad. This is a dish of spicy pork that is served as a snack at parties or at home with beer or whisky. You might have a beer and pizza, but Thai people have a beer and spicy pork. The chilli content in the dish 'cuts' through the beer. Medium hot.

Ingredients for 2 people
200 gms Pork
150 mlts Water
1 Teaspoon Salt
4 Red Chillis
2 Green Chillis
3 Garlic Clove
2 Teaspoon Lemon Juice
1 Tablespoon Fish Sauce.
1/2 an Onion.
1 Teaspoon Chopped Celery

Serve With
Salad Vegetables
Beer or Whisky

1. Clean the pork and slice into strips.
2. Put the water in pan to boil, add the salt.
3. When the water is boiling, add pork in the pan and boil for 2 minutes.
4. Put the chilli, garlic, fish sauce, lemon, celery, into a blender and blend until fine.
5. Chop the celery into tiny pieces, take only 1 teaspoon and put it in the mix with the spicy sauce.
6. Take the pork of the hot water put in the plate and add some salad vegetables to decorate it.
7. Pour the spicy sauce ontop of the pork and serve with drink or for a snack.

Salty & Sweet Dessert (Ta Ko)


The western tradition is that the dessert is sweet. The Thai tradition is slightly different, the Thai word for dessert is 'kanom' and covers all types of post main course dishes & snacks. This leads to some very strange desserts and this is one of them. The top layer is whiter and made from coconut milk and is very salty, the lower layer is very sweet and contains corn. The idea is that the two layers balance out, when eating this dessert you should take some from both layers with your spoon - a little sweet and a little salt.

Ingredients for Sweet Part
100 gms Rice flour
150 gms Sugar
150 ml Rose Water
30 gms Corn Flour

Ingredient for Salty Topping
100 mls Coconut Milk
2 Tablespoons Rice Flour
2 Teaspoons Sugar
1 Teaspoon Salt
1 Tablespoon Sesame Seeds

Preparation for Sweet Part
1. Mix the sugar and the with rice flour.
2. Add the rose water and stir until the flour is well mixed.
3. Place on a medium heat and keep stirring until the flour is cooked - it will lose its whiteness and become more transparent.
4. Add the corn and stir to mix it in.
5. Spoon it into the base of the serving dishes and leave to cool.

Preparation for the Topping
1. Mix the sugar, flour and salt together.
2. Add the coconut milk and stir it until well mixed.
3. Put it on low heat and stir it until the flour is cooked.
4. Spoon it out ontop of the sweet mixture and place in the fridge.
5. Put sesame seed in a small frying pan, heat the pan and brown the seeds for the rich nut fragrance to develop. This takes only 30 seconds or so.
6. Drop a few sesame seeds onto each serving.

Corn is typical for this dish, however pear can be used too if corn does not appeal to you. You can serve this dessert still warm if you prefer.

Soured Fish ( Pa Soom Tod )


This fish is left for 3 days to allow it to sour as a result of slight decay (the salt in the recipe stops it completely rotting). In Thailand, many homes don't have fridges and food goes off in the heat very quickly. Sometimes this isn't such a bad thing and a little bit of decay adds a lot of flavour. Just like you have 3 month old cheese, so we have soured 3 day old fish!

200 gms Fish (Hake Cod etc.)
5 Tablespoons Salt
3 Garlic Cloves
2 Tablespoons Rice Flour
2 Tablespoons Fragrant Rice

1. Clean the fish and gut it.
2. Dissolve the rice flour in 300ml water, soak the fish in this liquid for 5 minutes, then rinse. This will help clean the fish.
3. Pound the garlic, salt and fragrant rice together.
4. Spread the pounded mixture over the fish and inside the cavity of the gutted fish.
5. Place in a plastic bag and leave at room temperature for 3 days.
6. Heat oil in a frying pan and fry the contents of the packet (including the pounded garlic) in hot oil until the fish is golden and crispy.

Serve With
Garlic Cloves
Big Red Chillies
Lots of Coriander Leaves
Lots of Mint Leaves

Cinnamon Pork Thigh and Rice ( Koa Ka Mu )


A more traditional cut of pork, the thigh, is used in this dish. It is boiled with its skin until the meat is very soft and the fat almost jellied, and scented with spices like star-anise and cinnamon. The meat is so soft it practically disintegrates when you stick the fork in it. The Mirin Whiskey is a white cooking spirit from Japan, any other strong alcohol can be substituted.

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Thai Noodle Curry (Mi Ga Ti)


This noodle curry dish is standard faire among Isaan Thais (North Eastern Thais). The predominant taste is of fish sauce & chilli rather than curry, but this can be a bit overwhelming so you may prefer to increase the chicken and peanuts if you are not accustomed to authentic Thai food. You can use either pork or chicken in this recipe.

Ingredient for Family
200 gms Chicken Breast
50 gms Red Curry Paste
50 gms Peanuts
3 Tablespoons Fish Sauce
3 Tablespoons Sugar
1 Teaspoon Salt
300 mls Coconut Milk
200 mls Water
200 gms Flat Rice Noodles

Serve With
100 gms Cabbage
50 gms Cucumber
50 gms Green Beans
100 gms Lettuce
35 gms Coriander
20 gms Mint

Curry Sauce
1. Put coconut milk in a boiling pan and bring to the boil.
2. Add the red curry paste and mix.
3. Mince the chicken breast then add to the curry pan.
4. Cook until the chicken is thoroughly cooked.
5. Add the water and bring to the boil again.
6. Add the fish sauce, sugar, and salt, and cook for 10 minutes.
7. Meanwhile, toast peanuts in a dry frying pan to bring out the smell. The pound them in a mortar, or chop them into smaller pieces and add to the curry sauce.

1. Soak noodle with warm water for 15 minutes.
2. Steam for 5 minute, then rinse with cool water.

1. Slice cabbage for into small strips.
2. Cut the cucumber into small triangles.
3. Chop the green bean into short 1cm lengths.
4. Chop coriander into 3cm lengths.
5. Clean the mint, and take only the leaves.

To Serve
1. Place all the vegetables on the plate.
2. Top off with the cooked noodles.
3. Ladle sauce over the noodles until the sauce covers the whole dish.
4. Serve.

Sliced Pig Ears ( Hu Mu Palo )


Pig ears are a very underrated part of the pig. They have a soft meat and plenty of fat for taste. Here's how we prepare them in Thailand as a snack to eat with beer or whiskey.

Ingredients for 4 People
200 gms Pork Ears
2 Teaspoons Ground Cinnamon
1 Tablespoons Salt
75 gms Sugar
2 Tablespoons Light Soy Sauce
1 Tablespoon Dark Soy Sauce
10 gms Chopped Coriander Leaves
400 ml Water

1. Cleaning the pork ears remove any hairs, chop into 4cm chunks for cooking.
2. Boil the water in a sauce pan with the salt, light soy sauce, dark soy sauce, and sugar.
3. When the sugar and salt are dissolved add cinnamon into water.
4. Add the pork ears into the pan and simmer slowly for 1.30 hur.
5. Slice the pigs ear thinly to serve.

Serve with
Spicy Sour Sauce
Alcoholic Drinks

Ingredients for Sauce
5 Bird Chillies
2 Garlic Cloves
2 Teaspoons Sugar
2 Teaspoons Salt
2 Tablespoon Vinegar

1. Pound the garlic with the chillies until they are well broken up.
2. Add the salt, sugar and vinegar, and pound it slowly just to mix.
3. Serve in a bowl, or over the sliced pigs ears.

Spicy Mince Tomato Salsa ( Num Prik Ong )


This dish looks like a salsa but is actually a meat accompaniment to rice. It is a thick course mince sauce with a strong tomato flavor and lots of spice. The measurements here are for a medium hot dish. Serve it in a shared dish together with Thai rice, your guests should take some of the sauce and mix it into the rice on their plate and eat the rice. This has the effect of diluting the hotness, so don't be too worried about making it spicy!

Ingredients for 2 people
100 gms Pork Mince
2 Medium Sized Tomatoes
5 Cherry Tomatoes
1 Onion head
30 gms Garlic
20 gms Coriander Leaves
1 Tablespoon Chilli Powder
1 Teaspoon Sugar
1 Teaspoon Kapi Paste
1 Teaspoon Sour Curry Paste
1 Teaspoon Chilli Paste
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Tablespoon Tamarind Water
3 Tablespoons Oil

Serve With
Aubergine (Eggplant)
Baby Corn
Hot rice

1. Put the garlic, onion, chilli powder, kapi paste, sour curry paste, chilli paste into a blender, blend it to a paste and set it aside.
2. Blend the medium tomatoes to pulp and set them aside.
3. Put the oil in a frying pan and turn heat on medium.
4. When the oil hot add the pork mince and cook until the mince is brown.
5. Add the paste of spices you blended earlier and continue frying the mix for a minute to release the flavours.
6. Add the tomato pulp you blended earlier and cook until the tomatoes are cooked into the sauce.
7. Add the fish sauce, sugar, salt, chilli paste, tamarind water, and cook it for 1 minute.
8. Switch the heat off, add the cherry tomatoes.
9. Serve in a bowl with a sprig of coriander leaves.

Thai Fish Cakes With Spicy Sauce ( Todman Bla )


Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish.
To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife.

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Thai Corn Fritters ( Koa Powd Tod )


We eat corn in everything! You will find it in desserts for it sweetness, in soups and like here, in snacks. In Bangkok, in front of the university, there are many little food stalls to feed the hungry students, including corn fritter stalls. This is one of the few Thai dishes that isn't spicy.

Ingredient For 2 People
100 gms Corn Kernels (Maize)
1 Tablespoon Corn Flour
1 Tablespoon Wheat Flour
1 Tablespoon Cassava Starch
120 ml Water
1 Teaspoon Salt
1/2 Teaspoon Pepper
200 ml Oil
Flat Frying Pan

1. Mix all the corn flour, wheat flour and cassava starch together with the water in a mixing bowl. You can use a ready mix batter if you prefer.
2. Add the salt, pepper and corn kernels and mix.
3. Put the oil into the frying pan and preheat the pan over a medium heat.
4. When the oil is hot take a tablespoon of the mixture and drop it into the pan to make a circular fritter.
5. Fry it for a minute on each side until it is golden brown.

Serve With
Sweet Chicken Sauce

Thai Basil Seed Drink (Nam Manglak)


This is an unusual cold Thai drink available in cans, but here we make it fresh. It looks like frog spawn, but don't let that put you off, those little gelatin lumps with black centres are actually Thai basil seeds. Thai basil has a smaller leaf than you see in Italian cooking, but the seeds are widely available. When you add water the seed swells into small soft balls and these give an unusual texture to the drink. The traditional flavouring is rose water, but you can flavour it with vanilla or peppermint essence if you prefer, or try adding the seeds to Iced Tea for tea with texture!

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Chicken & Pork Noodle Soup ( Guay-Tiaw Mu Nam Sie )


Chicken & Pork Noodle Soup, is a cheap food sold from street stalls in major Thai cities. Thai people don't cook this at home, not just because its so widely available on the street, but also because it takes a lot of preparation work and has many ingredients. Although not as convenient to make yourself, it is well worth it. It is a great 'show' food, each diner receives a generic pot of noodles with chicken and pork, and chooses the seasonings they prefer. The soup can be prepared the day before. Eat with chopsticks and a spoon. Available all across Thailand, it is very mild & not spicy.

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Mango & Sticky Rice With Coconut Sauce ( Koa-Niew Moon Mamuang )


Areal classic from the Khiewchanta archives! This is a delicious, slightly salt, slightly sweet, very filling dessert from Thailand. The salt balances the sweetness of the sauce and ripe mango. The sticky (glutinous) rice is like a solid rice pudding base to the dish.
It's filling and somehow addictive, without being sweet. Enjoy!

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About Traditional Thai Recipes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Traditional Thai Recipes category. They are listed from oldest to newest.

Thai Sausages is the previous category.

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