Spicy and Sour Coconut Chicken Soup (tom kha gai) Serves 4) 2 cups coconut milk 1 1/2 cups chicken stock 1 lemongrass stalk, slightly pounded and cut into 1-inch pieces 10 slices galangal (1-inch in diameter) 6 kaffir lime leaves 12 oz. chicken breast or thigh, sliced 1 cup fresh mushrooms, button or cremini, quartered […]
Prawns in the Blanket (goong hom pha) Serves 4) 1 pound, prawns in shells, (26-30 or 21-25 count per pound) 3 tablespoons oyster sauce 2 pinches salt 2 pinches sugar 2 tablespoons minced fresh garlic 1/2 tablespoon garlic powder (optional) 1/4 cup cilantro, finely chopped 1/2 teaspoon ground white or black pepper 1 bag (20-25 […]
Coconut Pudding (ta co haew) (Yields 7 4 oz. cups) Bottom layer 1 1/4 cups water 1/4 cup rice flour (Aisle 15) 1 tablespoon cornstarch (Aisle 15) 1 cup sugar 1 cup canned water chestnuts, coarsely chopped (Aisle 11) Top layer 1 1/4 cups coconut milk (Aisle 13) 1/2 cup water 1/4 cup rice flour […]
Rice Noodles Stir-Fried with Chicken, Fresh Chili, Garlic and Basil (guay tiaw pad kee mao gai) (Serves 2) 2 tab1espoons sugar 1 tab1espoon fish sauce (Aisle 13) 1 tab1espoon catsup 2 ta11espoons oyster sauce (Aisle 10) 1/2 tablespoon white vinegar 2 tab1espoons Sriracha chili sauce (Aisle 12) 1 teaspoon paprika 3 tablespoons cooking oil 1-2 […]
Yellow Curry Pumpkin with Pork (kaeng karee moo gub fak thong) (Serves 4) 2 1/2 cups coconut milk 1/3 cup yellow curry paste 1-2 tablespoons cooking oil (if needed) 1 1/2 pounds pork loin, sliced 3 tablespoons fish sauce 1/2 teaspoon salt 2 teaspoons palm sugar, or brown sugar (Aisles 13 & 15) 3 cups […]
Fried Corn Cakes (tad mun kao pode) (Serves 2-3) 1 cup fresh sweet corn, thinly sliced from the cob 3 tablespoons tempura flour (Aisle 8) 1 large egg 1/2 tablespoon Sugar 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups cooking oil sweet and sour chili sauce (Aisle 13), to serve […]
We quickly sold out of Chef Chai Siriyarn’s cookbook, Thai Cuisine Beyond Curry during the classes. But we just received a new shipment. Thai Cuisine Beyond Curry is packed full of information on the history of Thai cuisine and has a great section on all of the ingredients. What’s even better are the gorgeous photos […]
This delicious dessert is perfect for the summer. It’s both a delight to see, and the crunchiness of the waterchestnuts make it absolutely amazing! Siamese Ruby (tub tim grob) (Serves 3-4) 1 cup canned water chestnuts (preferably in syrup), cubed (Aisle 11) pomegranate juice (Aisle 4) or 1/4 teaspoon red food coloring, diluted with 1/2 […]
Chef Chai made this dish without artichokes and it was wonderful. Instead of using fresh banana blossoms, he showed that using canned ones were easier and just as tasty. Like artichokes, you have to do a lot of work to get to the tender hearts. If you’re using canned artichokes, make sure that you don’t […]
Here’s another favorite from the classes with Chef Chai Siriyarn: Chicken Satay (satay gai) (Serves 4) 1 pound chicken tenders or chicken breast, boneless and skinless 1/2 tablespoons lemongrass, finely sliced 1 tablespoon Thai thin soy sauce (Aisle 13) 2 tablespoons cooking oil (Aisle 15) 1 tablespoon melted butter 1 tablespoon sweetened condensed milk (Aisle […]
