Tips

• Use fresh herbs: Fresh herbs such as mint, coriander, and sawtooth coriander are important ingredients in larb salad, and they add a lot of flavor to the dish. Be sure to use fresh, high-quality herbs for the best results.
• Toast and grind the rice: Toasted and ground raw glutinous rice is a traditional ingredient in larb salad. Toast the rice in a dry pan until golden brown and then grind it into a fine powder in a spice grinder or mortar and pestle. This will add a nutty flavor and a bit of crunch to the salad.
• Adjust seasoning to taste: Thai larb salad has a balance of sour, salty, spicy, and sweet flavors. Adjust the fish sauce, lime juice, and chilli flakes to taste, and be sure to taste the salad before serving.
• Use good quality meat: Choose lean chicken or beef for larb salad. Minced or ground meat works best as it absorbs the flavors well. Also, be sure to cook the meat until it is fully cooked and no longer pink.
• Serve with lettuce leaves: Thai larb salad is traditionally served with lettuce leaves, which are used to wrap the salad. The cool, crisp lettuce provides a nice contrast to the warm, flavorful salad.
• Let the salad rest: After mixing all the ingredients together, let the salad rest for a few minutes to allow the flavors to meld together. This will also give the toasted rice time to soften slightly and absorb some of the dressing.
• Garnish with fresh herbs: Before serving, garnish the salad with additional fresh herbs, such as coriander, mint, and sawtooth coriander. This will add a pop of color and freshness to the dish.

FAQs

Q: What is larb salad?
A: Larb salad is a traditional Thai salad made with minced meat (usually chicken or beef) that has been cooked and mixed with a variety of herbs and spices, including fish sauce, lime juice, chilli flakes, and toasted and ground raw glutinous rice.

Q: Is larb salad spicy?
A: Yes, larb salad is typically quite spicy due to the addition of chilli flakes. However, you can adjust the level of spiciness to your taste by adding more or less chilli flakes.

Q: Can I use a different type of meat for larb salad?
A: Yes, you can use different types of meat such as pork or tofu as a vegetarian alternative. The key is to use a lean, minced meat or protein that will absorb the flavors of the herbs and spices.

Q: Can I make larb salad in advance?
A: Yes, you can make the salad a few hours in advance, but it’s best to add the fresh herbs just before serving to keep them crisp and flavorful.

Q: Can I serve larb salad with something other than lettuce leaves?
A: Yes, you can serve larb salad with other types of greens or vegetables, such as cabbage or cucumber. Alternatively, you can serve it over a bed of rice or noodles.

Q: Can I make larb salad spicy without using chilli flakes?
A: Yes, you can add fresh chillies or a spicy sauce like sriracha to the salad instead of chilli flakes.

Q: Can I make larb salad in a vegetarian or vegan version?
A: Yes, you can use tofu instead of meat or use a vegetarian meat alternative. You can also substitute fish sauce with soy sauce and oyster sauce with vegan oyster sauce.

Ingredients

Directions

The salad is typically served with sticky rice and is known for its balance of sweet, sour, and spicy flavors. It is a traditional dish from the northeastern region of Thailand and can be found in most Thai restaurants.

Tips

• Use unripe (green) mango: The salad is traditionally made with unripe (green) mango, which has a firmer texture and a slightly sour taste. This contrasts well with the sweet and spicy flavors of the other ingredients.
• Adjust the level of heat: The salad is typically made with chili peppers, which can be adjusted to taste. If you don’t like too much heat, you can reduce the number of chili peppers or remove the seeds.
• Add peanuts: You can use peanuts powder or roasted peanuts to add some crunch and nutty flavor.
• Use fresh ingredients: Fresh lime juice and herbs will give you the best flavor.
• Experiment with variations: Som tam can be made with other types of fruit or vegetables, such as papaya or carrots.
• Be mindful of the balance of flavors: The dish should be a balance of sweet, sour, and spicy flavors. Taste as you go, and adjust ingredients to your preference.
• Serve with sticky rice: Som tam is usually served with sticky rice, which helps to balance out the flavors of the dish and cool down the heat from the chili peppers.

FAQs

Q. Can I make Thai green mango salad with ripe mango?
A. Traditionally, Thai green mango salad is made with unripe (green) mango because of its firmer texture and slightly sour taste. However, you can experiment with making the salad with ripe mango if you prefer.

Q. How do I prepare the mango for Thai green mango salad?
A. To prepare the mango for Thai green mango salad, you will need to peel and shred the mango using a mandoline slicer or a sharp knife.

Q. Can I make Thai green mango salad without chili peppers?
A. Yes, you can make Thai green mango salad without chili peppers if you do not like spicy food.

Q. How should I serve Thai green mango salad?
A. Thai green mango salad is typically served with sticky rice, which helps to balance out the flavors of the dish and cool down the heat from the chili peppers.

Q. Can I make Thai green mango salad in advance?
A. It is not recommended to make Thai green mango salad in advance as the lime juice will make the mango too soft and the peanuts will lose their crunchiness.

Q. What are some variations of Thai green mango salad?
A. Some variations of Thai green mango salad include adding papaya, carrots, or other fruits and vegetables, and also adding roasted peanuts or peanuts powder.

The dish is a great balance of flavors, the ginger, garlic, and oyster sauce give the dish a savory flavor while the sugar and fish sauce give it a slightly sweet and salty flavor. It's a great dish for those who love Thai food and chicken. It's a perfect dish to be enjoyed at a family gathering or to be served as a side dish with rice.

This recipe serves 2 people. The dish is a great balance of flavors, the ginger, garlic, and oyster sauce give the dish a savory flavor while the sugar and fish sauce give it a slightly sweet and salty flavor. Feel free to adjust the amount of oyster sauce, soy sauce, sugar, and fish sauce to your liking.

Main Ingredients and Substitutes

• Chicken: Boneless, skinless chicken thighs are the main protein in Gai Pad King. If you don’t have chicken, you can substitute it with other proteins like pork, beef, or tofu.
• Ginger: Fresh ginger is used to infuse the dish with its distinct flavor. If you don’t have fresh ginger, you can use ginger powder or ginger paste.
• Garlic: Fresh garlic is used to infuse the dish with its distinct flavor. If you don’t have fresh garlic, you can use garlic powder or garlic paste.
• Mushrooms: Mushrooms like wood ear mushrooms or shiitake are used to give the dish its unique texture and flavor. If you don’t have mushrooms, you can use other vegetables like bell peppers, carrots, or green beans.
• Oyster Sauce: The oyster sauce is used to give the dish its savory and slightly sweet flavor. If you don’t have oyster sauce, you can use soy sauce or hoisin sauce.
• Soy Sauce: Soy sauce is used to give the dish its salty flavor. If you don’t have soy sauce, you can use tamari or liquid aminos.
• Sugar: Sugar is used to give the dish its slightly sweet flavor. If you don’t have sugar, you can use honey, maple syrup, or agave nectar.
• Fish Sauce: Fish sauce is used to give the dish its salty and umami flavor. If you don’t have fish sauce, you can use soy sauce or Worcestershire sauce.
• Black Pepper: Black pepper is used to give the dish its slight spicy flavor. If you don’t have black pepper, you can use other spices like cayenne pepper or red pepper flakes.

Tips

• Use boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful than chicken breast and they hold up well in stir-fry dishes.
• Cut the chicken into bite-size pieces: Cut the chicken into small bite-size pieces so that they cook quickly and evenly.
• Use fresh ginger and garlic: Fresh ginger and garlic have a stronger flavor than dried and they help to infuse the dish with their distinct flavors.
• Use a wok or large skillet: A wok or large skillet is perfect for stir-frying as it allows you to cook the ingredients quickly over high heat.
• Cook the ingredients in small batches: Avoid overcrowding the pan, cook the ingredients in small batches so that they cook evenly and quickly.
• Adjust the seasoning to your taste: You can adjust the seasoning to your taste, you can add more or less of any of the ingredients to make it more or less salty, sweet, or spicy.
• Serve it hot: Gai Pad King is best served hot, as soon as it’s finished cooking, it can be served as a side dish or a main dish with rice.
• Garnish with fresh herbs: You can garnish Gai Pad King with fresh herbs for added flavor and color.
• Experiment with different mushrooms: You can experiment with different mushrooms like portobello or enoki, it will add a different texture and flavor to the dish.
• Experiment with different veggies: You can experiment with different vegetables like bell peppers, and so on, it will add more flavor and texture to the dish.

FAQs

Q: What is Gai Pad King?
A: Gai Pad King, a popular Thai dish, features chicken, ginger, and mushrooms, renowned for its savory, subtly sweet, and mildly spicy flavor.

Q: What are the main ingredients in Gai Pad King?
A: The main ingredients in Gai Pad King are chicken, ginger, garlic, mushrooms, oyster sauce, soy sauce, sugar, and fish sauce.

Q: What kind of chicken should I use for this recipe?
A: Boneless, skinless chicken thighs are the best choice for Gai Pad King as they are juicier and more flavorful than chicken breast and they hold up well in stir-fry dishes.

Q: Can I use other vegetables instead of mushrooms?
A: Yes, you can use other vegetables like bell peppers, green beans, and so on, it will add more flavor and texture to the dish.

Q: Can I make this dish in advance?
A: Serve Gai Pad King hot, ideally right after finishing cooking; however, you can make the dish in advance and reheat it just before serving.

Q: What can I serve Gai Pad King with?
A: Typically, serve Gai Pad King with steamed jasmine rice, and it pairs perfectly with a cold beer.

Q: Is Gai Pad King gluten-free?
A: Gai Pad King is typically not gluten-free as it contains soy sauce which contains gluten. However, you can use gluten-free soy sauce to make this dish gluten-free.

Q: Is Gai Pad King spicy?
A: The dish typically has a slight spicy flavor, but you can adjust the level of spiciness to your taste.

Q: Is it possible to freeze Gai Pad King?
A: Yes, you can freeze Gai Pad King for up to 3 months. To reheat, thaw the dish in the refrigerator overnight and then reheat in a skillet or wok over medium heat.

Recipe Suggestions

• Thai Ginger Chicken
• Thai Chicken Larb Salad
• Thai Basil Chicken

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Ingredients for Thai Jungle Curry

Instructions for Thai Jungle Curry

Main Ingredients for Thai Jungle Curry

• Thai Green Chilies (พริกขี้หนู – Prik Kee Nue): Provides spicy heat and flavor to the curry.
• Fingerroot or Grachai (กระชาย): Adds aromatic notes and depth of flavor.
• Red Curry Paste (เครื่องแกงเผ็ด – Khrueang Kaeng Phet): A spicy and fragrant paste made from red chilies and various spices.
• Chicken Thighs (เนื้อไก่ – Neua Gai): Provides protein and absorbs the curry flavors beautifully.
• Thai Eggplants (มะเขือพวง – Ma Kheuang Puang): Adds a slightly bitter flavor and texture to the curry.
• Kaffir Lime Leaves (ใบมะกรูด – Bai Ma-grood): Imparts a citrusy aroma and flavor.
• Baby Corn (ข้าวโพดอ่อน – Khao Pod On): Adds sweetness and crunch to the curry.
• Long Beans (ถั่วฝักยาว – Tua Fak Yao): Provides crisp texture and a fresh taste.
• Red Capsicum (พริกหวานแดง – Prik Wan Daeng): Adds color and a mild sweetness.
• Snow Peas (ถั่วฝักยาว – Tua Fak Yao): Contributes crunch and freshness.
• Holy or Thai Basil Leaves (ใบโหระพา – Bai Horapa): Adds a distinct herbal flavor and aroma.

Storage

• Refrigeration: Store leftover Thai Jungle Curry in an airtight container in the refrigerator for up to 2-3 days. Ensure it cools down to room temperature before refrigerating to maintain freshness.
• Freezing: It’s not recommended to freeze Thai Jungle Curry as the texture of vegetables and proteins may degrade upon thawing, affecting the dish’s overall quality and flavor.
• Reheating: To reheat, gently warm Thai Jungle Curry in a pan over medium heat or in the microwave until heated through. Add a splash of water or broth if needed to prevent drying out.

Tips for Jungle Curry

• Prepare Ingredients Ahead: Chop all vegetables and chicken thighs before starting to cook for efficient preparation.
• Adjust Spice Level: Increase or decrease the amount of Thai green chilies and red curry paste according to your preferred level of spiciness.
• Use High Heat: Stir-fry ingredients over high heat to achieve a delicious char and ensure proteins cook quickly without becoming tough.
• Balance Flavors: Taste and adjust the balance of sweet (palm sugar), salty (fish sauce), and sour (kaffir lime leaves) flavors for a harmonious curry.
• Add Vegetables Thoughtfully: Add hardier vegetables like Thai eggplants earlier in cooking and delicate ones like snow peas towards the end to preserve their texture.
• Garnish Thoughtfully: Finish with fresh holy or Thai basil leaves for an aromatic touch and vibrant appearance.

Recipe Suggestions

• Thai Drunken Noodles
• Thai Ginger Chicken
• Thai Basil Chicken

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Main Ingredients

• Wide rice noodles: These are the base of the dish and can be substituted with other types of wide noodles such as udon or lo mein.
• Meat or seafood: Commonly used meats in Pad Kee Mao are chicken, beef, pork or shrimp.
• Garlic: A key ingredient in Pad Kee Mao and is used to add flavor and aroma to the dish.
• Thai chilies: To give the dish its characteristic heat.
• Vegetables: Commonly used vegetables include bell peppers, onions, mushrooms, and Thai basil.
• Seasoning: Fish sauce, soy sauce, oyster sauce and sugar are typically used to add flavor to the dish.
• Oil: Vegetable oil or peanut oil is commonly used to stir-fry the dish.
• Finger root: Finger root is typically sliced thin and stir-fried with other ingredients such as garlic, Thai chilies, and meat or seafood. Its strong and fragrant flavor adds depth and complexity to the dish and helps to balance out the spicy and savory flavors of the other ingredients.

Tips

• Soak the wide rice noodles in warm water for at least 15 minutes before cooking. This will help to soften the noodles and make them easier to stir-fry.
• Cut your meat or seafood and vegetables into small and uniform pieces. This will help to ensure that everything cooks evenly and quickly.
• Have all your ingredients prepped and ready to go before you start cooking. Pad Kee Mao is a quick-cooking dish and you want to make sure everything is ready to go before you start stir-frying.
• Use a wok or a large skillet for stir-frying. The high sides and concave shape of the wok make it ideal for stir-frying, as it allows you to toss and stir the ingredients easily.
• Cook the ingredients in small batches. This will help to ensure that everything is cooked quickly and evenly, and will also help to prevent overcrowding in the pan.
• Use high heat when stir-frying. This will help to create the signature smoky flavor of a Pad Kee Mao.
• Add the fish sauce, soy sauce, oyster sauce, sugar, and other seasonings carefully, taste the dish and adjust the seasoning if needed.
• Add the Thai basil at the end of the cooking, this will help to keep the herb’s freshness and aroma.
• Have a bowl of water nearby to soak your fingers, in case you come into contact with the chili.
• Finally, don’t be afraid to experiment and make the dish to your taste. Pad Kee Mao is a very flexible dish and can be adjusted to suit your personal preferences.

FAQs

Q: What are the main ingredients in Pad Kee Mao?
A: The main ingredients in Pad Kee Mao include wide rice noodles, meat or seafood, garlic, Thai chilies, vegetables, fish sauce, soy sauce, oyster sauce, sugar, and oil.

Q: Can I make Pad Kee Mao with other types of noodles?
A: Yes, Pad Kee Mao can be made with other types of wide noodles such as udon or lo mein.

Q: Can I make Pad Kee Mao vegetarian or vegan?
A: Yes, Pad Kee Mao can be made vegetarian by using tofu or tempeh instead of meat or seafood, and vegan by omitting the fish sauce.

Q: How can I make Pad Kee Mao less spicy?
A: You can make Pad Kee Mao less spicy by using fewer Thai chilies or by removing the seeds and membranes before using them.

Q: Can I make Pad Kee Mao in advance?
A: Pad Kee Mao is best served immediately after cooking, but you can prepare the ingredients in advance and store them separately in the refrigerator.

Q: Can I freeze Pad Kee Mao?
A: You can freeze Pad Kee Mao, but it is best to freeze the cooked noodles and vegetables separately from the sauce, this will prevent the noodles from getting mushy when reheated.

Q: What should I serve Pad Kee Mao with?
A: Pad Kee Mao is typically served as a main dish and can be enjoyed on its own or with a side of steamed rice.

Q: Can I add other vegetables to Pad Kee Mao?
A: Yes, you can add other vegetables such as carrots, bell peppers, or mushrooms

Also Known As

• Som Tum (ส้มตำ) or Som Tam in Thai, which translates to “Pounded Sour Salad”.
• Tam Som (ຕໍາສົ້ມ) in Lao cuisine, where it shares similarities with the Thai version.

Ingredients for Thai Green Papaya Salad

Instructions for Thai Green Papaya Salad

Main Ingredients for Thai Green Papaya Salad

• Garlic Cloves: Adds a pungent and aromatic flavor to the salad.
• Thai Red Chili: Provides spiciness to the dish. Adjust the quantity based on your spice preference.
• Palm Sugar: Adds sweetness to balance the spicy and tangy flavors.
• Dried Shrimp: Brings a savory and seafood flavor to the salad.
• Roasted Peanuts: Provides a crunchy texture and nutty flavor.
• Raw Papaya: The main ingredient, shredded raw papaya gives the salad its characteristic texture and freshness.
• Cherry Tomatoes: Adds sweetness and color to the salad. Avoid over-crushing to maintain their shape.
• Snake Beans: Adds a crunchy and slightly sweet element to the salad.
• Lime Juice: Provides acidity and brightness to the dish.
• Tamarind Pulp: Adds tanginess to the salad. Adjust or omit based on personal preference.
• Fish Sauce: Enhances the umami and savory notes in the salad.

Recipe Suggestions

• Thai Chicken Larb Salad
• Thai Green Mango Salad
• Thai Cucumber Salad

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Main Ingredients

• Chicken (bite-sized pieces): The main protein ingredient in the dish, chicken adds a savory flavor and texture to the fried rice.
• Rice (cooked and day-old jasmine rice): The base of the dish, jasmine rice is fluffy and aromatic, adding a balance of texture and flavor to the dish. Using day-old rice helps to prevent the dish from becoming too mushy.
• Sugar: Used to add a touch of sweetness to the dish, sugar helps to balance out the flavors.
• Dark soy sauce: A thick, caramel-colored sauce, dark soy sauce adds a rich, umami flavor to the dish.
• Light soy sauce: A lighter-colored sauce, light soy sauce provides a salty, savory flavor to the dish.
• Oyster sauce: Made from oyster extract, sugar, and salt, oyster sauce provides a rich, umami flavor to the dish.
• Fish sauce: Made from fermented fish, fish sauce provides a salty, umami flavor to the dish.
• Onions: A staple ingredient in many Asian dishes, sliced onions provide a mild, sweet flavor to the dish.
• Garlic: A staple ingredient in many dishes, crushed garlic provides a bold, savory flavor to the dish.
• Red bird’s eye chilies: Small and fiery hot, red bird’s eye chilies add a spicy kick to the dish.
• Snow peas: Thin and crunchy, snow peas provide a bright green color and a fresh, crunchy texture to the dish.

Tips

• Use day-old rice: Using day-old rice helps to prevent the dish from becoming too mushy.
• Marinate the chicken: Marinate the chicken in fish sauce and black pepper to add extra flavor to the dish.
• Cook the rice in a wok: A wok provides even heat and allows the ingredients to cook quickly, resulting in a crispy and crunchy texture.
• Adjust the spiciness: Red bird’s eye chilies are very spicy, so adjust the amount used according to your taste.
• Add Thai basil last: Adding the Thai basil at the end helps to preserve its fresh, minty flavor.
• Serve hot: Serve the fried rice hot for the best results.
• Experiment with ingredients: Feel free to add or substitute ingredients to the recipe according to your personal preferences.

FAQs

Q. What is Spicy Thai Basil Chicken Fried Rice?
A: Spicy Thai Basil Chicken Fried Rice is a delicious, flavorful dish made from cooked and day-old jasmine rice, chicken, and a blend of spices, sauces, and herbs.

Q. What type of rice should I use for this recipe?
A: Use jasmine rice for this recipe. It’s fluffy and aromatic, and provides a balance of texture and flavor to the dish.

Q. Can I use fresh rice for this recipe?
A: Yes, you can use fresh rice, but using day-old rice helps to prevent the dish from becoming too mushy.

Q. Can I adjust the spiciness of the dish?
A: Yes, you can adjust the spiciness of the dish by using more or less red bird’s eye chilies according to your taste.

Q.Can I substitute any of the ingredients in the recipe?
A: Yes, feel free to substitute ingredients according to your personal preferences.

Q. What are the key ingredients in Spicy Thai Basil Chicken Fried Rice?
A: The key ingredients in this recipe are chicken, jasmine rice, sugar, dark soy sauce, light soy sauce, oyster sauce, fish sauce, onions, garlic, red bird’s eye chilies, snow peas, and Thai basil.

Q. How long does it take to prepare this dish?
A: This dish takes less than 30 minutes to prepare, making it a quick and easy weeknight dinner.

Q. How should I serve Spicy Thai Basil Chicken Fried Rice?
A: Serve the fried rice hot for best results. You can also garnish it with extra Thai basil leaves for a fresh and minty flavor.

Tips

Soak Chilies Thoroughly: Ensure the dry red chilies are fully soaked for 15 minutes to achieve the right texture in the curry paste.

Precise Deseeding: Take the time to deseed the soaked red chilies for a milder heat in your curry.

Balance the Flavors: Adjust the quantity of store-bought curry paste according to your taste preferences and the product’s instructions for optimal flavor balance.

Creamy Coconut Base: When reducing coconut milk, be patient until it thickens and turns creamy for a rich and luscious curry texture.

Mind the Heat: While cooking the curry paste, monitor the heat closely, ensuring it’s at medium-low to prevent burning and to allow the coconut oil to separate properly.

Dissolving Palm Sugar: When adding palm sugar and kaffir lime leaves, give it enough time to dissolve, enhancing the sweetness and aromatic elements of the curry.

Perfectly Cooked Chicken: Toss the chicken with the curry paste when it’s about 50% cooked to infuse the flavors. Add the remaining coconut milk to finish cooking, ensuring juicy and flavorful chicken.

Adjust Consistency: If the curry appears too dry, don’t hesitate to add a splash of water while finishing the chicken to achieve the desired consistency.

Balancing Fish Sauce: Add fish sauce gradually, tasting as you go, to find the perfect balance of savory umami flavor without overwhelming the dish.

Flavorful Garnish: Elevate the presentation and flavor by garnishing with julienned kaffir lime leaves and additional red peppers according to your preference.

Serve with Complementing Side: Jasmine rice is an ideal accompaniment, enhancing the overall dining experience with its subtle fragrance and fluffy texture.

Enjoy Fresh: Serve and savor the Panang Curry immediately for the best taste and texture.

Recipe Suggestions

• Thai Green Curry Chicken
• Thai Red Curry Chicken
• Thai Massaman Chicken Curry

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