Thai Cuisine – Contents

Item Description
Stuffed Chicken Wings Chicken wings stuffed with cooked chicken, prawns and spices.
Chicken Mushroom Soup A rich soup made of a mixture of chicken, mushrooms & spring onions.
Spiced Cabbage Cabbage & pork cooked in coconut milk.
Prawns in Coconut Sauce Prawns cooked over a low flame in simmering coconut sauce.
Barbecued Chicken Chicken grilled with a spiced mixture & garnished with basil or coriander leaves.
Thai Pork Curry Pork pieces cooked in coconut cream, fish sauce & curry paste.
Chicken Mushroom Rice Thai rice made of mushrooms, chicken, mixed vegetables & rice.
Thai Sweetmeats Balls made of mung beans, coconut, sugar & coated with egg whites & lightly
cooked in sugar syrup.
Golden Fried Prawns King size prawns coated with rice batter and deep fried - a real treat for seafood
lovers.
Vermicelli Soup Made of vermicelli, lemon grass, fish sauce etc - a soup with a difference.
Thai Fried Rice Thai style fried rice - a delicious combo of vegetables, chicken, pork and rice.
Mushroom & Beansprouts A light and dry dish made of beansprouts, mushrooms and prawns.
Chicken In Coconut Milk Chicken pieces cooked in spices & coconut milk.
Prawns & Cucumber Curry A delicious and rare curry made of jumbo prawns and cucumber.
Stir Fried Pork Light and tasty - a mouth-watering mixture of pork, french beans, prawns and
spices.
Coconut Custard A custard with a difference - made of coconut milk, eggs and sugar.

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Chicken wings, large 4 nos.
Prawns, cooked & chopped 55 gms.
Spring onions, finely chopped 3 nos.
Garlic, chopped 2 flakes.
Coriander roots, chopped 3 nos.
Fish sauce 2 tbsps.
Pepper As required
Rice flour, for coating As required
Vegetable oil As required
Salt To taste.

Method:
1.Cut the flesh of the wing and scrape it to the first bone of the wing and break the bone(exactly like the chicken
lollipop).
2.Now work on the first bone and do the same thing by gathering the flesh all at one place.
3.Break the extra bone and all that remains is a lot of flesh on one bone.
4.Now chop the chicken flesh (retain the skin, so that the stuffing can be filled in), cook it with some salt, then mix it
with the cooked prawns and spring onions.
5.Stuff each wing with the stuffing and set aside.
6.Pound the garlic & coriander roots and mix it pepper & fish sauce.
7.Mix the stuffed chicken wings in this sauce and keep aside for 30 minutes.
8.Coat the stuffed wings with rice flour and then deep fry them till golden brown in colour.
9.Serve hot with sauce.

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Garlic, chopped 2 flakes.
Coriander 4 sprigs.
Black pepper, crushed 1½ tsp.
Chicken stock 1 liter
Black mushrooms soaked in water 5 nos.
for 20 minutes
Fish sauce 1 tbsp.
Chicken, cut into strips 115 gms.
Spring onions, thinly sliced 55 gms.
Coriander, for garnish As required
Salt To taste

Method:
1.With a pestle pound or mix garlic, coriander and peppercorns to a paste.
2.In a wok heat oil, add the paste and stir for a minute.
3.Add the stock, mushrooms and fish sauce, simmer for 5 minutes.
4.Then add the chicken pieces and cook gently over a low flame.
5.Sprinkle the spring onions on top and garnish with coriander sprigs.

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Black peppercorns 14 nos.
Coconut cream 2 tbsps.
Onions, chopped 2 nos.
Lean pork, very finely chopped 115 gms.
White cabbage, finely sliced 450 gms.
Coconut milk 1 ¼ cup.
Red chili, seeded and finely chopped1 no.
Fish sauce 1 tbsp.
Salt As required

Method:
1.Heat peppercorns in a pan for about 3 minutes until aroma changes.
2.Then stir in coconut cream, & heat for 2-3 minutes, then stir in onions.
3.Stir fry for another 2-3 minutes, then stir in pork and cabbage.
4.Stirring occasionally, cook for 3 minutes, then add coconut milk and bring to boil, then cover and simmer for 5
minutes.
5.Uncover and cook for about 10 minutes until cabbage is tender but retain some bite.
6.Stir in fish sauce, salt and serve sprinkled with chili.

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Fresh Red Chilies, seeded and chopped 2 nos.
Red onion, chopped 1 no.
Thick stalk lemon grass, chopped 1 no.
Galangal, chopped 1 inch.
Turmeric, ground 1 tsp.
Coconut milk 1 cup.
Prawns, peeled and deveined 16 nos.
Basil Leaves 8 nos. Spring Onion (scallion), cut into 1 no.
fine strips
Lime juice 1 tsp. Salt As required
Fish sauce 1 tsp.

Method:
1.Using a small blender, mix chilies, onion, lemon grass and galangal to a paste.
2.Transfer to a pan and heat, stirring for 2-3 minutes.
3.Stir in turmeric and 125 ml (½ cup) water, bring to the boil.
4.Simmer for 3-4 minutes until most of the water dries.
5.Stir in coconut milk and prawns and cook gently, stirring occasionally, for about 4 minutes until prawns are just
firm and pink.
6.Stir in basil leaves, lime juice, fish sauce and salt to taste.
7.Scatter over strips of spring onion (scallion) and serve

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Red Chilies, seeded and sliced 4 nos.
Garlic cloves, chopped 2 nos.
Small Onions 5 nos.
Brown sugar, crushed 2 tsps.
Coconut cream ½ cup.
Fish Sauce 2 tsp.
Tamarind Water 1 tbsp.
Chicken Breast, boneless 4 nos.
Basil leaves, to garnish As required
Coriander leaves,to garnish As required
Salt As required

Method:
1. Grind chilies, garlic and onion to a paste.
2. Add sugar, coconut cream, fish sauce, tamarind water, salt and stir continuously.
3. Using a sharp knife, cut 4 slashes in chicken breast.
4. Place chicken in a shallow dish and pour over spice mixture.
5. Turn to coat, cover dish and set aside for 1 hour.
6. Preheat grill and place chicken on a piece of foil and grill for about 4 minutes a side, basting occasionally, until
cooked thoroughly.
7.Garnish with basil or coriander leaves.

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Long grain white rice ¼ cup.
Vegetable oil 2 tbsps.
Onion, small, finely chopped 1 no.
Garlic cloves, finely chopped 2 nos.
Red chilies, seeded and cut into 2 nos.
slivers
Chicken breast meat, finely chopped 225 gms.
Bamboo shoots, chopped or cut into 85 gms. Shrimps, dried 2 tbsps.
matchstick strips Fish sauce 1 tbsp.
Thai holy basil leaves 25 nos.
Thai holy basil sprig to garnish
Chinese black mushrooms, dried, 8 nos. Salt As required
soaked for 30 minutes, drained and
chopped

Method:
1. Cook rice.
2. Heat oil in a wok, and add onion and garlic.
3. Cook, stirring occasionally, until golden.
4. Add chilies and chicken and stir fry for 2 minutes.
5. Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.
6. Continue to stir for 2 minutes, then stir in the rice and basil.
7. Serve garnished with basil sprig.

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Mung beans, rinsed 55 gms.
Dessicated coconut ½ cup
Egg, seperated 1 no.
Brown sugar, crushed ½ cup
Jasmine essence Few drops.

Method:
1. Take mung beans into a saucepan, & add enough water to cover the beans
2. Bring to boil, then simmer for about 30-45 minutes until tender and drain through a strainer, then mash the beans
thoroughly.
3. Mix in coconut and egg yolk to make a firm paste and divide into pieces and make small egg-shaped balls using
a spoon.
4. Add sugar in a saucepan, add ¾ cup water and heat gently, stirring until sugar has dissolved.
5. Bring the mixture to a boil & add jasmine essence to taste and keep hot.
6. Beat the egg white in a bowl and using 2 forks, dip each ball into egg white, then lower into syrup.
7. Cook for 2-3 minutes and using a slotted spoon, transfer to a plate.
8. When all sweetmeats have been cooked, add a little syrup as garnish.
9.Leave until cold.

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Jumbo prawns 8 nos.
Vegetable oil, for deep frying As required
Salt To taste
For the batter
Rice flour 115 gms.
Desiccated coconut 3 tbsps.
Egg, separated 1 no.
Coconut milk 185 ml.
Fish sauce 1 tsp.
Salt To taste

Method:
1.Peel the prawns, leaving the tails, but cut the back of each prawn and remove the black spinal cord. Wash the
prawns & apply salt.
2.For the batter, mix the flour and coconut together, gradually stir in the egg yolk, coconut milk, fish sauce and salt.
3.Whisk the egg whites until stiff and fold into the batter.
4.Coat the prawns with this batter and deep fry in batches of 2-3 in a wok filled with oil.
5.Deep fry till golden, then remove with a slotted spoon and keep on absorbent paper.
6.Serve hot with dipping sauce garnished with coriander.

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Chicken stock 1 ltr.
Onion, chopped 1 no.
Lemon grass, chopped & crushed 2 stalks.
Lime leaves, shredded 2 nos.
Lime juice 1 tbsp.
Garlic, chopped 3 flakes.
Fresh red chilies, deseeded & 2 nos.
chopped
Fish sauce 1 1/2 tbsp.
Sugar 2 tsps.
Vermicelli, soaked in cold water for 115 gms.
10 mins & drained
Coriander leaves, chopped 2 tbsps.
Basil leaves, for garnish As required
Salt To taste

Method:
1.Mix the stock, onion, lemon grass, lime juice, lime leaves, garlic and chilies in a saucepan, and simmer for 20
minutes on a low flame.
2.Stir in the fish sauce and sugar.
3.When the sugar dissolves, add the noodles, salt & cook for a minute.
4.Stir in the coriander and garnish with basil leaves.

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Long grained rice (basmati rice) 175 gms.
French beans, finely chopped 115 gms.
Onions, finely chopped 2 nos.
Pork, very finely chopped 85 gms.
Chicken, finely chopped 85 gms.
Eggs, beaten 2 nos.
Nam Prik 2 tbsps.
Fish sauce 1 tbsp.
Prawns, peeled & cooked 85 gms.
Coriander leaves for garnish. As required
Sliced spring onions. As required
Vegetable oil 3 tbsps.
Salt To taste

Method:
1.Put the rice in a heavy vessel and add water, salt and bring to a boil.
2.Uncover and stir vigorously till the water evaporates.
3.Reduce the heat and cover the pan tightly with foil and then place the lid on top.
4.Steam for 20 minutes or till the rice is tender and the grains are separated from each other.
5.Add beans to a pan of boiling water, cook for 2 minutes, drain and refresh under cold water.
6.Heat oil in a wok, add onions, garlic and stir till they become soft.
7.Stir in the pork and chicken and stir fry for 1 min.
8.Pour the eggs in the center of the wok and leave until it just begins to set, then stir the pork mixture, nam prik, fish
sauce & rice.
9.Stir for 2 minutes, then add the beans, prawns and salt to taste.
10.Serve garnished with coriander leaves and spring onions.

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Vegetable oil 2 tbsps.
Fresh red chilies, thinly sliced 2 nos.
Garlic, chopped 2 cloves.
Mushrooms, sliced 225 gms.
Beansprouts 115 gms.
Prawns, peeled & cooked 115 gms.
Lime juice 2 tbsps.
Onions, sliced in rings 2 nos.
Fish sauce 1 tbsp.
Sugar 1/2 tsp.
Coriander leaves, finely chopped To taste Mint leaves to garnish. As required
Mint leaves, shredded 10 nos. Salt To taste

Method:
1.Heat oil in a wok, add chilies, garlic and stir for 2-3 minutes.
2.Add the mushrooms and stir fry for 2-3 minutes.
3.Then add the bean sprouts, prawns and then stir in the lime juice, onions, fish sauce, sugar and salt.
4.When hot, remove from the heat and stir in the coriander and mint.
5.Serve garnished with mint leaves.

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Peppercorns 8 nos.
Coriander roots 6 nos.
Ginger,thinly sliced 3 cms.
Coconut milk 625 ml.
Green chilies, thinly sliced 2 nos.
Lime peel 1 no.
Lime leaves, shredded 4 nos.
Chicken, cut into 8 pieces 1 kg.
Fish sauce 1 tbsp.
Lime juice 3 tbsps.
Coriander, chopped 3 tbsps.
Salt To taste

Method:
1.Pound the peppercorns, coriander roots and ginger together.
2.In a wok, heat the peppercorn mixture, then stir in the chilies, coconut milk, lime peel and leaves.
3.Heat to simmering point and add the chicken pieces.
4.Cook over a medium flame for 40-45 minutes until the chicken is tender and liquid is reduced.
5.Stir in the fish sauce, salt and lime juice.
6.Serve garnished with coriander leaves.

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Coconut Cream 4 tbsps.
Red Curry Paste 3-4 tbsps.
Prawns 225 gms.
Cucumber, cubed 150 gms.
Coconut milk 315 ml.
Tamarind water 2 tbsps.
Sugar 1 tsp.
Coriander leaves to garnish. As required
Salt To taste

Method:
1.In a wok heat coconut cream and keep stirring until it boils, thickens and oil begins to form.
2.Add the curry paste, then stir in the prawns and cucumber.
3.Once the prawns and cucumber are mixed well add the coconut milk, tamarind water and sugar.
4.Cook gently for about 3-4 mins until the prawns are just cooked and add the salt.
5.Once done transfer to a serving dish and garnish with coriander.

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Eggs 3 nos.
Egg yolks 2 nos.
Coconut milk 500 ml.
Castor sugar 85 gms.
Rose water A few drops.
Roasted coconut pieces to decorate. As required

Method:
1.Stir together the eggs, egg yolks, coconut milk, sugar and rosewater until the sugar dissolves.
2.In a baking dish pour boiling water and place the baking tins in the tray.
3.Pour the egg mixture into the tins and bake in a pre-heated oven for 20 mins.
4.Once done unmould from the tins and serve warm or cold.
5.Decorate with roasted coconut slices.

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