Official Thread: Thai Recipes

Welcome to our first recipe thread!
This is where all Dogsey members can post their favourite Thai recipes for us all to try.

There will be new themes every month, please see the sticky in this section for more details - where you will also find a link to a general chat thread for this project where you can suggest and discuss anything to do with it

Comments and questions are welcome on the recipes whilst that theme is open, but will be cleaned up when it changes so recipes can be found quicker.

Try to make your recipes as clear as possible.

Please also add photos of finished dishes if you can.... but not essential!

Pidge's Red Thai Salmon (serves 2) -

(please note I never usually go by set measurement so these are guidelines that can be adapted according to taste)

Ingredients for the paste:
* 3 shallots, roughly chopped
* 3 garlic cloves
* 3 long red chillies, seeded (leave some in if you like it hot)
* a walnut sized piece of ginger, peeled and chopped
* 1 lime, zested and juiced
* 1 tbsp fish or soy sauce
* 1 tsp cumin
* 2 tsp coriander seeds
* 1 tsp freshly ground black pepper
* 1 lemon grass stalk, roughly chopped

Ingredients for the dish:
* two skinless and boneless salmon fillets (one per person)
* tin of coconut milk
* 500ml stock (fish is best, but chicken or veggie if not)
* 2 lemon grass stalks, finely chopped
* 2 tbsp Thai red curry paste
* 300g Rice (Jasmine is best)
* 200g trimmed green beans
* fresh coriander and 1 lime for garnish

Method for the paste:
* dry fry the cumin and coriander seeds for a few mins and powder up in a Pestle & Mortar (of use ground versions of each)
* put all the ingredients in a blender and blend until paste like consistency.
* put two tablespoons (depending on taste) aside and freeze the rest for another Red Thai day

Method for the dish:
* put the coconut milk, stock, lemon grass and curry paste in a flameproof casserole dish with a lid, and bring to the boil, stirring with a wooden spoon until the paste dissolves
* add the rice and green beans and simmer gently for 5 minutes
* lay the salmon fillets on top of the rice, cover and cook for a further 5-8 minutes until the rice is tender but not completely dry, and the fish is just cooked through
* garnish with the coriander leaves and serve with lime wedges to squeeze over

Pidge's Thai Sweetcorn Fritters -

Ingedients:
* 250g frozen sweetcorn, defrosted or tinned sweetcorn
* 50g plain flour
* Pinch of salt
* 1 chilli, finely sliced
* 1/2 inch fresh ginger, finely chopped, or 1 tsp ground, dried ginger
* 1/2 teaspoon ground cumin
* 2 medium eggs

Method:
* Mix together the flour, salt, chilli, ginger, cumin and eggs to form a batter. then add the sweetcorn.
* Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.
* Put a heaped tablespoon of the sweetcorn batter in the wok. Continue until the wok is full - one layer deep.
*Cook for 2 minutes Turn the fritters. Continue to cook until the fritters are lightly browned.

Serve with sweet chilli sauce as a dip.

Thai spicy crunchy noodles
Ingredients
*½ cooked chicken, shredded
*225g (8oz) Thai rice noodles
*225g (8oz) water chestnuts, drained and sliced
*1 cucumber, shredded
*1 red pepper, shredded
*8 spring onions, sliced

Dressing
*85g (3oz) Thai tamarind paste
*5 tbsp roasted peanuts, roughly chopped
*3 tbsp sesame oil
*1 tbsp Thai soy sauce
*1 red chilli, chopped
*1 garlic clove, peeled and chopped

1. Soften the rice noodles in warm water with a dash of oil for 15 minutes until soft, drain.
2. Whisk all of the dressing ingredients together and poor over the noodles.
3. Allow to cool.
4. Add the chicken, water chestnuts, cucumber and spring onions.
5. Plate and serve.

Lemongrass and Chilli Paste

This can be used to make thai chicken curry or Thai Prawn curry.

Serves 4

2 large red chillis De seeded and roughly chopped
3 tablespoons of Chopped lemongrass
2 cloves of garlic peeled and chopped
300mls of coconut cream
1 handful of corriander roughly chopped

For the "meat" part of the curry
1 tablespoon of sunflower oil
400g of prawns or 4 chicken breasts diced or cut into thin strips (I find strips the best)
170g of toasted cashew nuts
1 bag of spinach leaves or Pak Choi Washed and loosely hand shredded
150mls of water.

For the paste whiz (in blender/processor/using hand blender) the chilli, lemongrass, garlic corriander stalks and half the coconut cream until a smooth paste is made. This paste will keep in fridge happily for a few days.

Then in a large or medium wok heat the sunflower oil until hot, add the chicken(not the prawns) and fry off until cooked then add a splash more sunflower oil then the paste and continue to fry for approximately a minute stirring well.Add the remaining coconut cream, should be 150mls left from making the paste. Add 150mls of warm water at this point too.stir well as you add the liquids and ensure all the flavours mix. Bring to the boil and simmer for 3 to 4 minutes.

*IF you are using prawns instead of chicken add the prawns at this point.*

Add the cashews and spinach or pak choi and heat through for 3 or 4 minutes. Depending on how soup like you like your thai sauce you can add more water if required. Finish with a sprinkle of corriander and serve with noodles or Jasmine rice.

I am sure the paste (1st part of recipe) could be used to coat fish or chicken that is then to be grilled or oven baked aswell and serve on a bed of rice with pak choi and green beans

Pidge's Pad Thai - (especially for Esme)

Ingredients:
* 8oz rice noodles (or Sharwoods pad thai jobbies)
* 3 tbsp groundnut oil (veggie will do but groundnut is much nicer for this recipe and you'll need it for some of my Indian recipes when we get to that stage
* 2 cloves garlic, peeled and crushed
* 2 medium red chillies, finely chopped (de-seed if you're a wuss ;o)
* 1/2 red onion, sliced in 1/2 moons
* 2 tbsp lime juice (1 lime)
* 2 large eggs, beaten
* handful of peanuts, roughly chopped (Sorry Fanny - you can omit these if you like ;o)
* handful of fresh coriander, roughly chopped |(using dried is sacrilege ;o)

Method:
* Fry onion until starting to soften, then add garlic and chillies.
* Add lime juice and noodles and stir for a few mins.
* Add egg, pouring slowly and evenly.
* Allow to set for about a min, garnish and serve.

Pidge's Lemongrass and Coconut Rice Pudding -

Ingredients:
* 9oz Thai rice
* 110ml milk
* 200ml Coconut Milk
* 1/2 lemongrass, bashed
* 2.5cm fresh ginger, peeled and grated
* 2 oranges, peeled and sliced
* 1oz caster sugar

Method:
* rinse and drain the rice before placing it in a medium pan with milk, coconut milk, lemongrass and ginger.
* simmer for 10 mins.
* transfer to ovenproof dish, top with oranges and sugar and grill until sugar melts.

Pidge's Thai Green King Prawn Curry -

Ingredients for paste -
* 10 black peppercorns
* 2 tsp coriander seeds
* 1" ginger, peeled
* 12 kaffir lime leaves
* 1/2 tsp turmeric
* 1 tsp chilli oil
* 10 green chillies (yes, 10! Deal with it wuss ;o)
* 5 shallots
* 2 garlic cloves
* 6 lemongrass sticks
* pinch ground cinnamon
* 1/2 tsp salt
* 1 tbsp palm sugar (don't worry about this bit if you don't have it)

Ingredients for the curry -
* 1 tsp veggie oil
* 1 lemongrass stalk, chopped into rings
* 4 kaffir lime leaves
* 1 tsp fish sauce (this can be left out if you don't have it)
* 450g raw king prawns (Tescos have these on offer at the moment)
* 250ml coconut milk
* 10 fresh basil leaves

Method for the paste:
* dry fry peppercorns, cumin, coriander for 1-2 mins.
* grind into pestle and mortar and add, with all other ingredients to blender.
* blend until you have a smooth paste.

Method for the curry:
* heat oil in a wok.
* add 2 tsp of the paste per person (or one depending on taste).
* cook for a few minutes until fragrant.
* add the prawns, lemongrass and lime leaves and cook for 3-4 mins.
* add the coconut milk and bring to the boil.
* reduce heat and simmer for 5-6 mins.
* add fish sauce and basil, stir well and serve with jasmine rice and lime wedges (or your Pad Thai).
* 250ml

Does anyone have a recipe for Tom Yum? *licks lips*

Chris, I've made this before - http://www.bbc.co.uk/food/recipes/da...an_74618.shtml - with prawns (goong) instead of the fish but to be honest this is one Thai recipe I think is best left until you get there. Even eating it in a restaurant just somehow isn't the same.

It's the same with the fish cakes too. You just have to get that perfect blend of spices and I've never been able to do it because they all seem so bland here.