The flavor of yellow curry paste is not much different than red or green, however we've recently discovered how much we like yellow curry. Yellow curry makes vegetables taste great in our opinion, and we've been eating more vegetables and less meat these days. Here is a basic Thai yellow curry with chicken and potato. It's also good with bell pepper, butternut squash, or any seasonal vegetable of your choice.
Chicken in Pandan Leaves or "Gai Hoh Bai Toey" is a delicious recipe. You may be able to get fresh pandan leaves from your local asian market. Any large, leafy relatively strong leaf will suffice.
Moo Manao or Lime Pork is a trendy dish that's often found among the new generation, modern food courts in Bangkok. We love it with lots of garlic, as it's often served.
Panang beef is one of those recipes that everyone loves, whether it's kids or grandparents, college students or anyone else from any country in the world. Rich herbal flavors inspired by Indian influence in Thailand, and adapted to give it a unique Thai flavor. Here we've prepared a simple recipe that's sure to be a popular favorite.
Pad Si-iew or Thai stir fried wide rice noodles. Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. Convenient instant pad siew sauce is sold, although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.
In this recipe, freshwater fish is prepared in a unique way that is sometimes translated as "Cotton Fish Salad". Prepared in this simple, unique style, the fish puffs up like cotton. In Thai the translation: pla = fish; dook = freshwater fish species similar to catfish (but catfish in Thai is pla chon, so dook is distinctly different); foo = puff up.
Ruam mitr means "everything mixed together" and in this recipe feel free to use any seasonal vegetables. We like this as a pure vegetarian recipe but you can substitute oyster sauce instead of soy sauce for a non-vegetarian version.
Thai Prawn And Pineapple Curry, the pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe as beef satay, pork satay, or prawn satay (large prawns usually deheaded and the skewer threaded lengthwise down the body).
Gai Sai Takrai or lemongrass chicken. This dish has a nice poetic name, as the three words of the name rhyme. Gai = chicken, Sai = added, Takrai = lemongrass. Those who don't like chili can always leave it out.
Gai Pad Kee Mao or Thai drunkard's noodles. Kee mao dishes in Thailand are widely served as bar snacks in much the same way that Spanish bars serve tapas (and serve to make you thirsty, when used for this purpose).
