Thai Green Chicken Curry Pizza ( Pizza Na Gang Kiew Wan Guy )

Ingredients for Pizza
150 gms Wheat Flour
2 Tablespoons Oil
4 Tablespoons Yeast
1/2 Teaspoon Sugar
1/4 Teaspoon Salt
70 ml Water

Ingredients for The Topping
1 Tablespoon Green Curry Paste
70 gms Chicken Breast
50 ml Coconut Milk
40 ml Water
1 Teaspoon Sugar
1 Teaspoons Salt
50 gms Grated Cheese

1. Mix the yeast with the sugar, salt and water. Leave it for a minute to begin foaming.
2. Add the yeast mix to the flour and oil. Add just enough water to bind it together and knead for a minute to form a solid single piece dough.
3. Set it aside for 30 minutes to rise. To stop a skin forming on the dough, wet a cloth and cover the dough with the damp cloth.
4. Fry the coconut milk with the green curry paste for 1 minute.
5. Chop the chicken breast into bite sized strips and add into the curry pan. Add salt, sugar and water and cook it for 4 minutes.
6. Heat the oven to 150 Degrees C, and cook the base for 10 minutes, it should not be fully cooked, just dried out and slightly risen.
7. Add the chicken curry topping, and the cheese to the pizza. Turn the oven up to 190 degrees and cook for a further 5-10 minutes until the cheese is melted. For Thai pizza its common to have the cheese just melted but not browned.

Serve With
Salad, Coleslaw, Whatever you eat with pizza!


Fruit Platter


2 cups caster sugar
2 cups water
2 tb sp lemon or lime juice
5 cm strip lime or lemon rind
1 small pineapple, chopped
1 pawpaw, shaped into balls or chopped
1 rock melon, chopped
1 honey dew melon, chopped
8 fresh lychees, peeled and seeded
fresh mint leaves or sprigs to garnish

Place the sugar and water in a medium pan. Stir over medium heat, with out boiling
for 5 minutes or until the sugar is dissolved. Add the juice and rind to the pan and then bring to the boil. Boil, with out stirring for 10 minutes or until the syrup has thicken slightly.

Remove the rind from the pan and set the mixture aside to cool. Place the prepared fruit in a large bowl, cover and chill for at least 30 minutes. Just prior to serving, pour over enough cooled syrup to coat the fruit and then carefully fold it through. Arrange the fruit in an attractive bowl, platter or hollowed out melon. Garnish with mint leaves or sprigs.

(Serves: 4-6)


Needle Mushroom and Shrimp Dressed with Spicy Sour Salad

Yum Hed Khem Thong Goong Sod(ยำเห็ดเข็มทองกุ้งสด)


500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water

Cooking Instructions:

1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.

2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it's better to have sour and spicy flavor to lead.

3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.

Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount. :)

4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.



Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.

Ingredients Pai
240 gms Wheat Flour ( Cake flour )
1 Egg Tolk
100 gms Salty Butter
100 ml Water

1. Mix flour and butter, and rub between your fingers to form a fine crumb.
2. Add egg and water slowly and massage until mixed to a soft dough.
3. Roll flat and very thin, and cut out 2cm diameter circles.
4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.

Ingredients for Ton Aigg
6 Egg Yolks
240 gms Wheat flour
100 gms Sugar
220 ml Coconut Milk

1. Heat a dry frying pan to make it hot.
2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.
3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..
4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.
5. Add the flour to this, stir it in and put on a medium heat.
6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.
7. Form small balls of this paste in your hands, this forms the centre of your flour.
8. Make the leave pattern with a toothpick in each ball.

Ingredients for Nam Mong Gud
100 gms Pumpkin Seed (Almonds or Sesame seeds)
50 gms Sugar
50 ml Rose Water (Or water and vanilla essence)

1. Toast the pumpkin seeds in a dry pan.
2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).
3. Mix in the pumpkin seeds and leave to cool.

Take a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.


Thai Food Recipe: เต้าหู้ทรงเครื่อง Tao Huu Song Krueng (Fried Bean Curd Dressed with Oyster Sauce)

Tao Huu Song Krueng
(Fried Bean Curd Dressed with Oyster Sauce)


1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.


Stir-fried Vegetables


1 bunch asparagus, ends snapped off
1 tb sp oil
4 cloves garlic, chopped
3 stems lemon grass (white part only), finely chopped
3 tsp chopped red chili
2 sticks celery, cut into 3 cm pieces
100g green beans, cut into 3 cm pieces
1/2 red capsicum, cut into thin 3 cm pieces
1/2 tb sp chili sauce
1-2 tb sp fish sauce
1 tsp Golden Mountain Sauce
100 bean sprouts
1/4 cup roasted chopped peanut, optional
1/4 cup fresh coriander leaves


Cut the asparagus in 3cm pieces. Heat the oil in a wok or large frying pan. Add the garlic and lemon grass in to the wok and cook for 1 minute.

Add the chilies, celery and beans, stir-fry for 1 minute. Add asparagus and capsicum
to the wok, toss well, cover and steam for 1 minute.

Add the sauces to the wok and toss well. Add bean sprouts, toss again.

Serve with peanuts and coriander leaves scattered over the top.

(Serves: 4-6)



Fish Cutlets Steamed with Ginger and Chili


4 medium size snapper or other firm white fish cutlets
5 cm piece fresh ginger, cut into fine shreds
2 cloves garlic, chopped
2 tsp chopped red chilies
2 tb sp finely chopped coriander stalks
3 spring onions, cut into shreds, each 4 cm long
2 tb sp lime juice
lime wedges for serving


Line a bamboo steaming basket with banana leaves or baking paper. (The steaming basket is lined for this dish so the the fish will not stick or taste of bamboo).

Arrange the fish cutlets in the base of the basket and top with ginger, garlic, chilies and coriander stalks. Cover and steam over a wok or large pan of boiling water for
5-6 minutes.

Remove the lid and sprinkle the spring onions and lime juice over the fish. Cover the basket and steam for 30 seconds or until fish is cooked.

Serve immediately with wedges of lime and steamed rice that has been garnished with onions or herbs.


Fish Steamed in Banana leaves


2 large banana leaves
350g firm white fish fillets
1-2 tb sp Red Curry paste
1 cup coconut cream
2 cups finely shredded cabbage
2 tb sp fish sauce
2tbsp lime juice
1-2 tb sp chili sauce
1 fresh red chili, chopped.


Cut banana leaves into squares10x10 cm and make 3 cm cut towards the
center on each corner. Fold in the corners, staple and tie around with a piece
of spring to form a cup, trim corners if necessary.

Cut fish into thin strips and place in a bowl with the curry paste and coconut
cream, stir gently to combine. Place spoonfuls or the fish mixture in the center
of each banana leaf cup.

Line a large steaming basket with extra banana leaves and place the prepared
cups in the basket. Top fish with shredded cabbage and a little fish sauce.
Place the basket over a wok of simmering water, cover the basket and steam
for approximately 7 minutes. Drizzle with lime juice and chili sauce.

Serve immediately topped with chili.



BEEF PANAENG(panaeng neur )

Thai Recipe Ingredients

* 400 grams beef tenderloin, sliced

* 2 tablespoons panaeng curry paste

* 2 tablespoons vegetable cooking oil

* 150 gms coconut milk

* 2 tablespoons palm sugar

* 2 tablespoons fish sauce

* 10 basil leaves

* 1 red chilli, sliced

* 3 kaffir lime leaves

Thai Food Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.



Thai Braised Beef Soup Recipe (Neua Tun)

Serve with steamed jasmine rice (recipe on our site), boiled rice noodles or crusty french bread and a green salad.


500 grams beef shank (about 1 lb.)
1 celery, cut into lengths about 1" long
2 lettuce plants, 300 grams bean sprouts
1 tbsp coarsely chopped fresh coriander, about 1/2" length
1 piece galangal, about 1/2" length
1 crushed coriander root (or substitute with the top leafy part)
1 stick cinnamon, about 1" long
1 tbsp fried garlic
1 bay leaf
1/2 tsp white pepper (Rocket brand recommended)
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbsp light soy sauce (Thin soy sauce, Dragonfly or Healthy Boy brand)
1 tbsp dark soy sauce (Black thick soy sauce, Healthy Boy brand)
10 cups water


Wash the beef, cut into 1" cubes. Put all the spices and seasonings into a pot. Follow with beef and water. Bring to a boil over medium heat, then reduce the heat. Cover and simmer for 50 minutes until the beef is tender. Blanch the bean sprouts and arrange in a serving dish together with sliced fresh lettuce.

Spoon the braised beef and soup over. Sprinkle chopped coriander, celery, fried garlic and pepper on top. Serve hot with steamed rice or cooked noodles.

Serves 4. Source : templeofthai.com



Stuffed Dough Pyramid Dessert ขนมเทียน


1 kilogram sticky rice flour
3 cups water
8oo gram palm sugar

1/3 cup minced pork
1/2 cup mung bean
2 tbsp. minced coriander roots
1 tbsp. pepper
1 and 1/4 cup sugar
1/4 cup minced onion
1 and 1/2 tbsp. salt
3 tbsp. vegetable oil
1 cup vegetable oil to spread on banana leaves

Cooking Instructions:

1. Soak mung bean in the water for 30 minutes.

2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.

3. Ground the bean finely.

4. Ground coriander roots and pepper altogether.

5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.

6. Next, add pork and cook for 10 minutes. Then, add grounded mung bean, sugar, salt, and onion. Mix well.

7. Mold it to 1 inch ball.

8. In a pot dissolve the palm sugar with low heat on the stove. After that, leave it cool off and then add sticky rice flour. Knead it until it's all mixed very well.

9. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.

10. Cut banana leave in 5x7 inches. Spread vegetable oil all over the leaves. Fold banana leave into a cone.

11. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.



Noodle and Thai Food

There are many different sorts of noodles and many different sizes. They come in fresh and dried forms and are made from rice, wheat or mung beans. If it is possible we recommend to use fresh noodles. Yellow or egg noodles are yellow because egg yolk is added and they are used for noodle coup. Noodles are used in stir-frieds, soups and salads.

If you use dried noodles then they need to be soaked in water for 15-20 minutes before using. They are then ready to be stir-fried. If they are to be used for noodle soup, they need to be put into the hot soup for about 2 minutes. Fresh noodles do not need to be soaked and can be put straight into the soup. If they are needed quickly then the dried noodles can be put into boiling water for 3-5 minutes and once they are soft they are transferred into cold water and then they are ready to be used.

Rice vermicelli which are to be deep-fried for a crispy noodle dish do not need to be soaked. They can just be fried in hot oil.

Bean vermicelli or glass noodles are made from mung beans. They need to be soaked in water for 5 minutes before using. If they are going to be used for a salad then they need to be put into boiling water after they have been soaked and then transferred into cold water.


Tapioca Dumpling with Pork (Sakoo Sai Moo)

1 pound ground pork
3 tablespoons palm sugar
2 teaspoons sea salt
1/2 cup diced yellow onion
1/3 cup chopped cilantro
1 teaspoon ground white pepper
1 tablespoon fish sauce
1/2 cup ground roasted peanuts
1 pound bag tapioca pearls (small size)
1/2 cup hot water

1. To make the filling, combine ground pork, brown sugar, and salt in a bowl and mix thoroughly. Preheat a wok over medium-high heat and add the pork mixture. Stir-fry until the pork crumbles into small pieces, about 5 minutes. Add onion, cilantro, light soy, black soy, white pepper, fish sauce, and ground peanuts. Stir-fry for 10 minutes (the filling will get thicker and turn dark brown). Remove from heat, drain in a colander, and allow to cool.

2. To make the tapioca dough, rinse tapioca pearls in cold water, drain thoroughly, and place in a bowl. Pour hot water over the tapioca pearls, a little at a time. Gently knead the pearls for 5 minutes to ensure that they’re all covered with water and let sit for 5-10 minutes.

3. Make a ball of tapioca pearls (approximately 1 1/2 tablespoons), flatten on your palm and place 1 heaping teaspoon of the pork mixture in the center. Seal the ball so the pork is totally covered with tapioca (will make approximately 25 balls).

4. Get water boiling in a steamer and lay sheets of wax paper on the rack (or brush the rack with oil) to prevent sticking. Place the balls on the rack and steam covered for 15 minutes, or until the balls turn translucent. Remove from steamer, place on a serving platter and drizzle with fried garlic (see opposite). Serve with lettuce leaves, green onion, cilantro, and Thai chilies.

Yield: 8 servings