Impress your friends and family with Thai appetizers like tod mun (fried fish cake) and laab moo (ground pork spicy salad). Yum nua (spicy beef salad) makes an ideal complement to a glass of cold beer while panang gai (chicken panang) and beef green curry make great side dishes best eaten with hot steamed rice. Try them all!
- Damnoen Saduak Floating Market Tour
- Banyan Tree's Apsara Dinner Cruise
- Vertigo & Moon Bar Rooftop Dining
- Ayutthaya Ancient Capital Tour with River Cruise
- Shangri-La Hotel's Buffet Dinner Cruise
- Bridge on the River Kwai & Historic Railway Tour
- Siam Niramit Dinner Show
- Calypso Bangkok Cabaret Show
- Chao Phraya River Dinner Cruise
- Grand Palace & Emerald Buddha Half-Day Tour
Beef Green Curry
500 grams beef (or chicken), cut into 1 1/2 - inch strips
3 cups coconut milk
100 grams cherry eggplants or Thai aubergines
50 grams carrot, sliced into a small bar
50-60 grams green curry paste
20 grams sweet basil leaves
3 green, red and yellow chilies, sliced
4 kraffir lime leaves, shredded
1 tsp palm sugar
4 tsp fish sauce
Add a cup of water to a cup of coconut milk, then heat until boiled. Reduce heat to low, add beef and stew until soften. Clean the eggplants or Thai aubergines, then lightly crush and soak in salty water to prevent discoloration. In a saucepan, heat 1/2 cup of coconut milk and green curry paste on medium heat, until curry paste bubbles. Add stewed beef. Mix thoroughly.
Pour into a pot, add 1 cup of coconut milk, bring to boil. Add cherry eggplants, carrot, and kraffir lime leaves, mix well.
Season with palm sugar and fish sauce, then stir until well blended. Pour in the remaining coconut milk. Bring to boil again. Add sweet basil, chilies then remove from heat. Dip onto a serving bowl. Serve hot with rice.
Laab Moo (Ground Pork Spicy Salad)
2 tsp toasted rice
1/4 shallot, thinly sliced
1/2 lbs ground pork
1/4 tbsp ground dried chili pepper
3 tsp fish sauce
5 sprigs cilantro, sliced
3 sprigs spearmint (optional)
1 green onion, sliced (optional)
Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes. Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done.
Put the pork in a bowl for mixing that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness and the fish sauce.
Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.
2 tbsp sugar
4 kaffir lime leaves, thinly sliced
2 tbsp fish sauce
1 1/2 tbsp red curry paste
1 cup coconut milk
2 lb chicken (or beef), sliced
Pour 1/2 of the coconut milk in a frying pan over medium heat. Add curry paste and mix it with coconut milk. Keep stirring to prevent sticking. Simmer until you see the red oil comes out. Add the meat and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the meat is tender and the liquid is reduced to a thick sauce. Add water if your beef is still tough. Sprinkle the sliced kaffir lime leaves on top. Serve hot with steamed rice.
Tod Mun (Fried Fish Cake)
1 lb white fish fillets
1 red chili pepper or green chili pepper, de-seeded and chopped finely
2 ounces green beans, chopped very finely
2 spring onions, chopped finely
2 tsp coriander leaves, and roots chopped finely
1 tbsp Thai fish sauce
4-5 fresh kaffir lime leaf, finely shredded or 1 tbsp fresh lime juice
1/2-1 tsp Thai red curry paste (more if you like it hot)
Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste. Remove from the food-processor bowl to another dish. Take approximately a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes. Leave them in the fridge, covered, to firm up for an hour or more. When ready to cook, heat up the oil and fry the little cakes about one minute on each side. Drain on paper kitchen towel. Serve with a Thai dipping sauce and sliced cucumber.
Yum Nua (Spicy Beef Salad)
2 vegetable oil
1/4 onion, thinly sliced
2 tbsp fish sauce
10 sprigs cilantro
1/2 lb beef
2 sprigs spearmint (optional)
1/2 tsp ground dried chili pepper
1 tsp 'nam prik pow' (roasted chilies in oil)
If the beef is not cooked, broil or grill it until medium rare. Slice the steak into thin slices. The amount of onion that you should add should be equal to the amount of meat. Mince most of the cilantro and the mint, but set aside a few sprigs of cilantro and mint for a garnish. Put the beef, onion, cilantro, mint, fish sauce, chili pepper and nam prik pow in a bowl and mix together. Add 3/4 of a lime and taste. Serve warm or cold.