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.
Recipe of the week
Gaeng Karee Gai
Gai Hoh Bai Toey
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
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.
Thai Panang Beef
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
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.
Pla Dook Foo
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.
Pad Phak Ruam Mitr
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.
Kaeng Khua Saparot
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 Gai
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
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
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).
Praram Long Song
This dish dates to the time of King Rama 5, about 140 years ago. Originally it was made with beef, but nowadays pork and chicken are often used. Praram is a name for the God Rama, or King Rama, in The Ramkian. The Ramakian is the Thai version of an Indian Hundu epic written 2000 years ago. Long Song translates as "take a shower".
Peek Gai Mao Daeng
Peek Gai Mao Daeng or 'Thai drunken Chicken Wings'. In Thai mao means drunk (kimao means to be drunk), and daeng means red. Peek kai are chicken wings for serving as finger food.
Gai Yang
In this delicious recipe, chicken is marinated in a melody of Thai spices and then barbecued. This style of cooking chicken originated in the North East of Thailand, but now is served throughout the country as a favorite open market or roadside meal.
Naem Moo
“Naem Moo” or “Chiang Mai Cured Pork” is a combination of having minced pork, soaked sticky rice covered with salt and then cured/preserved for a few weeks. It’s originated and very popular in the Northern part of Thailand and its becoming very popular in the Middle Part of Thailand now. You can just easily go to any supermarkets in Bangkok just to get one whenever you fancy it.
Naam Phrik Ong
Naam Prik Ong is a local food from North of Thailand, and also one of the favourite dish of Thai people from there. If you have a chance to travel to North of Thailand I’m sure you will have a chance to try this recipe too because it is a regular meal for Northern Thai people.
Sai Ua Moo
Sai Ua is a Northern Thai-style sausage grilled over a smoky coconut husk fire. The word ua in the Northern dialect means to stuff: Sai Ua therefore denotes a sausage that is strong together into a long coil. It is made of ground pork mixed thoroughly with kaeng khua chilli paste. Other ingredients are added to acheive the desired flavor, and finely, the sausage was grilled for many hours over a smoky coconut husk fire until the meat was cooked and acquired a special aroma. Nowadays, to hasten the process, the sausage is first fried and then baked.
Khao Soi
Khao Soi is a noodle dish, prepared in a rice creamy curry sauce, that is traditional in Northern Thailand. A popular lunchtime meal in northern Thailand. The flavor is not only distinctly "Thai" but it also goes very well with the American palate. Try to use fresh egg noodles. Khao Soi is typically a rich gravy poured over soft noodles, then topped with the same noodles but crispy.
Tod Man Pla
Tod Man Pla (spicy fish cakes) is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results. Get a good fresh piece of fish to ensure success.
Khao Man Gai
Khao Man is a more "high end" street vendor dish because it's more complicated to make, and requires a fairly sophisticated cart and tools. Be sure to use yellow bean sauce (do not substitute) and it's not authentic without some type of gourd (squash) as well as cucumber.
Kuaytiao Lad Na
Lad Na is served all over Thailand, so it can be considered a national Thai dish. It's typically served not spicy, with Thai condiments on the side to "fix the taste" and make it more spicy if that's desired. This is one of the most juicy, delicious recipes we feature. Lad Na is also spelled radna or ladna. In Thailand the broccoli floret as well as the stems are used, and if you'd rather use asparagus than broccoli that's fine too.
Yum Pla Dook Foo
Popular in Thailand, yum pla dook foo is a quick salad appetizer, but is meaty enough to be a main course. It plays all the core flavors of Thai food against one another; sweet, sour, salty, nutty and spicy hot. This dish is far from the famous Thai curries and is very very Thai.
Neua Yang Nam Tok
In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should be cooked rare to start with.
Yum Nuea
One of our favorite recipes, the meat is barbequed then tossed with a delicious mixture of sweet, sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine rice, but it's also delicious with sticky rice(soaking up the sauce). Yam nuea literally means "tossed beef".
Larb Gai
Larb Gai or spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish.
Gai Pad Khing
Gai Pad Khing or Chicken fried in ginger is a favorite around the world, and we love this dish with mushrooms, and without fish sauce.
Panang Gai
Panang Curry looks and tastes very similar to red curry except that it's a little sweeter, milder and not as liquid-ie. The main spice (at least the visible one) in Panang Curry is kaffir lime leaves. The leaves give this sharp lime-y, refreshing scent to the curry. I bought bags of these leaves whenever I saw them in Chinatown. They freeze well.
Khao Tom Goong
Khao tom is a staple in Thailand, being widely eaten as a breakfast dish as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand.
Hoy Tod
Hoy Tod (Mussel Sprout Pancakes) is a great lunch meal. The only thing about this dish is that it uses a lot of oil, and there is no way around it. Well, once in a while it is not bad.
Gang Naw Mai Neuw Sub
Beef and bamboo shoot curry is one of the most loved dishes. Made in massive overflowing pots, it is meaty, filling and good and represented eating at home. This dish requires minimal effort and time. Beef and bamboo shoot curry is a good dish for feeding many people because huge batches taste just as great and are as easy to cook as small batches.
Som Tam
Green Papaya Salad, or Som Tam, is a very common dish eaten throughout Thailand. It originates in Laos/Issan, but now the whole country enjoys it. This version does not add fermented crab or fermented fish paste. Feel free to add that if you want! This dish is easily made vegetarian by omitting the dried shrimp, and substituting salt for the fish sauce.
Yum Sai Grawk
Yum Sai Grawk is an easy dish to make, especially great for when you’re home alone and want to make something easy and fast. Much better than eating a hot dog on a bun. Great for a cookout too!
Yum Tua Pu
Yum Tua Pu is a central Thai dish featuring “wing beans” which are blanched and tossed with coconut milk, roasted chili paste, toasted coconut, tamarind, palm sugar and peanuts.
Khao Neeo Mamuang
Khao Neeo Mamuang (Thai Sweet Sticky Rice With Mango) is a wonderful and authentic-tasting Thai dessertis as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Som Tam
Som Tam (sometimes written Som Tum), is a very common dish eaten throughout Thailand. It originates in Laos/Issan, but now the whole country enjoys it. This version does not add fermented crab or fermented fish paste (plaa-raa) which is common in Issan.
Kai Kamin
Kai Kamin or Kai Leuang is a common treat found in Pattaya or Bang Saen, the beach towns south of Bangkok. It’s grilled by vendors who push their carts next to the beach. You buy a few pieces, a batch of sticky rice, and enjoy your meal under an umbrella with your feet in the sand.
Gaeng Massaman
Gaeng Massaman or Massaman Curry is a Thai dish that is Muslim in origin. It is most commonly made with beef, but can also be made with duck or chicken.
Tom Yum Kai (Sour & Spicy Chicken Soup)
Tom Yum is perhaps one of the most famous dishes in Thai cuisine. It is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world. The recipe here adds chicken (Tom Yum Kai), but seafood or shrimp also make great additions
Bua Loi Phuak
Bua Loi Phuak (Taro balls in coconut cream), a scrumptious Thai dessert that I can't resist, I first tried this in my favorite Thai restaurant. It never gets old!
Nam Sod
Pork Salad with Mint, Peanuts and Ginger is a very refreshing taste experience that paired well with a bottle of gewurtztraminer that I wanted to use up. We use the lettuce to make little bundles of the salad.
Tilapia in Thai Sauce
Tilapia is a versatile and delicately flavoured fish that is in plentiful supply. This is the way they serve tilapia in Thailand, although they deep-fry the fish, here we kept everything in one pan.
Tom Kha Kai
Tom kha kai is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means "galangal" in Thai. This version of the soup is made with chicken (kai ).
Pad Thai
Pad Thai, a rendition of the most famous noodle dish to be found on any Thai restaurant menu. Authentic pad is a simple dish of noodles tossed with fish sauce, sugar, and vinegar, and is served with any of a number of garnishments.
