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Stir Fried Red Curry Paste Recipe

Photo of stir fried red curry

Stir fried red curry paste looks like this

This recipe is very easy and delicious. You can make it your self for a quick meal.

This recipe is different to many other red curry recipes, because it doesn’t have coconut milk. This stir fry doesn’t come out as a thick curry, it is more like a typical stir fry, but with a curry coating over everything.

Serves 2

Ingredients

  • 1 tbsp of red curry paste
  • 1 cup of rice
  • 200g of snake beans, cut into 3cm long pieces
  • 200g of chicken, chopped into 1cm slices
  • 4 chillies, chopped (optional – use chillies only if you like it spicy)
  • 4 cloves of garlic, crushed
  • 2 tbsp of cooking oil
  • 1 teaspoon of soy sauce
  • 1/2 tbsp of oyster sauce
  • 1 teaspoon of brown sugar
  • 1 tbsp of ginger, sliced thin
  • 1/2 red onion, sliced thin

Introduction

  1. Steam rice in a rice cooker or pot until cooked, then rest in pot
  2. Heat the oil in a wok or fry pan
  3. Add curry paste and chicken meat, and stir until the chicken is cooked
  4. Add remaining ingredients and stir fry for 2 minutes
  5. Stir in 1/2 cup of water so that the stir fry doesn’t become too dry

Serve the stir fry with the steamed rice. Guarantee this dish is delicious.

Stir Fried Chicken and Basil Recipe (Pad Ka Pao Gai)

Photo of stir fried chicken and basil

Some people like to serve a fried egg on top of their stir fried chicken & basil

This recipe is for stir fried chicken and basil, which is a popular dish in Thailand. In Thailand, we call this “Pad Ka Pao Gai”, which translates into english as “stir fried chicken and basil”.

Serves 2

Ingredients

  • 3 cloves of garlic, crushed
  • 1/2 onion, chopped small
  • 4 chillies, chopped small
  • 1 handful of basil leaves
  • 300g of chicken breast, chopped small
  • 2 tbsp of oil
  • 100g of beans, chopped
  • 2 1/2 tbsp of oyster sauce
  • 3 tbsp of water
  • 1 cup of rice

Cooking Instructions

  1. Steam the rice in a rice cooker or pot, and rest
  2. While the rice is resting, heat the oil in a wok or fry pan until hot
  3. Add garlic and chilli, and stir until garlic begins to turn yellow (about 1 minute or so)
  4. Add chicken and stir until chicken is 90% cooked.
  5. Add oyster sauce and continue to stir until chicken is cooked
  6. Then add the beans, basil, and onion, and stir fry for about 2 minutes

Serve the stir fry with the steamed rice.

Stir Fried Water Spinach Recipe

Photo of stir fried water spinach

Stir fried water spinach is a popular side dish in Asia

This is a recipe for stir fried water spinach. Water spinach is also called kangkong and is an ideal vegetable for stir fries, steaming, soups and salads.

This recipe is ideal as a side-dish. You can serve it along with rice soup, Thai omelet, or deep fried chicken. But you can also have stir fried water spinach on its own if you like, or served with steamed rice.

Serve for 2

Ingredients

  • 1 handful of water spinach, chopped into thirds
  • 3 clove of garlic, crushed
  • 1 chilli, chopped
  • 2 tbsp of oil
  • 2 tbsp of oyster sauce

Cooking Instructions

  1. Heat the oil in a wok or fry pan until hot
  2. Add the garlic and stir until yellow
  3. Throw in the remaining ingredients
  4. Stir fry very quickly until the water spinach is cooked (the leaves will go soft)

Serve with streamed rice, or as a side dish to a main meal.

Thai Omelet Recipe

Photo of Thai omelet

You can put any vegetable into your mouth watering Thai omelet

Here is a thai omelet recipe that will make your mouth water!  This thai omelet is quick, easy, and delicious. You can make this at home. Adults and kids will love it.

In Thailand, we call this “Kai Jeow”.

Serves 2

Ingredients

  • 5 tbsp cooking oil
  • 3 eggs
  • 1/2 onion, sliced
  • 2 tea spoon of soy sauce

Cooking Instructions

  1. Steam rice until cooked, then rest in the pot
  2. Crack the eggs into a bowl
  3. Heat the oil in a non-stick fry pan until hot. The pot needs to be very hot, but not with smoke everywhere.
  4. Stir the eggs, onion, and soy sauce in a bowl until bubbles form. Then add the egg mixture to the fry pan.
  5. Wait until one side is cooked (it should be yellow in colour) then turn the egg over and wait until cooked.

Serve the omelet with the steamed rice. You can also add sliced cucumber on the side, or steamed vegetables.

Stir Fried Vegetables Recipe

This is a quick and easy meal and can made from any vegetable that you have available in the fridge.

Serves 2

Ingredients

  • 1 cup of rice
  • 2 tbsp cooking oil
  • 1 carrot sliced into thin pieces
  • Half onion cut into large pieces
  • 1 chilli chopped large (1cm pieces)
  • 1 tomato cut small
  • 1 egg
  • 3 cloves of garlic, crushed
  • 2 tbsp of cooking oil
  • 2 tbsp of oyster sauce
  • 1 teaspoon of soy sauce
  • 50g cabbage
  • 5 kangkong (also known as water spinach), chopped into 5cm long pieces
  • And any other vegetables you’d like to add, such as broccoli, snow peas, etc

Cooking Instructions

  1. Stream the rice and rest in the pot.
  2. Once the rice is resting, heat half of the oil in a wok or fry pan
  3. Add the garlic and wait until it goes yellow
  4. Add the egg (without the shell). Stir until the egg is cooked.
  5. Add the remaining oil to the pot, followed by all the vegetables.
  6. Quickly stir fry, adding 1 or 2 spoons of water if it becomes too dry
  7. Add the oyster and soy sauce
  8. Stir fry briefly until the vegetables are cooked. It will give off a nice aroma and it will be very delicious.

Serve with rice.

Deep Fried Chicken Recipe

Photo of deep fried chicken

Deep fried chicken, or " Gai Tod", is a very popular dish in Thailand

This recipe is for deep fried chicken. Sometimes this is referred to as “Buffalo Wings”. In Thailand we call this “Gai Tod”, which simply means “deep fried chicken”.

Ingredients

  • 300ml cooking oil
  • 500g of chicken with bone and skin on. Any part of the chicken is fine – such as leg, drumstick or wings
  • 4 tbsp of soy sauce
  • 3 cloves of garlic, crushed

Cooking Instructions

  1. Mix chicken, soy sauce, and crushed garlic together and leave in the fridge for 1/2 hour
  2. Heat the oil in a non-stick deep frying pan until hot (you should be able to see little bubbles rising up).
  3. Slowly place all chicken in to the pan
  4. Cook chicken until ready. You should only need to turn the chicken once or twice, when it turns to a dark yellow/brown colour on each side.

This recipe is much easier if you have special electric deep fry pan. Just put the chicken in the hot oil and wait until it floats up. The chicken will turn very yellow and crispy.

Tom Yum Kung Recipe

Here is a recipe for Tom Yum Kung. Tom Yum is the name of a soup, and the “Kung” part means prawns. Therefore, this is a Tom yum soup with prawns. Prawns could also be spelt “Goong”, so you could also spell this soup “Tom Yum Goong”. Tom yum is popular in South East Asia, especially in Laos and Thailand. It is an easy meal to cook. Here’s the recipe.

Serves 2

Ingredients

  • 300g prawns
  • 3 kaffir lime leaves, cut in half
  • 3 chillies, chopped into large pieces
  • 2 stalks of lemongrass, chopped into large pieces (about 4 cm long).
  • 2 tbsp of tom yum paste – you can buy this from any Asian shop
  • 5 slices of galangal. Alternatively, you can use ginger instead.
  • 2 stalks of coriander, chopped 3cm long
  • 200 ml of fresh milk
  • 3 cups of water
  • 1 tomato, cut into 4 pieces
  • Half a lime or lemon.
  • 1 tbsp of fish sauce
  • 2 teaspoons of vegetable stock
  • 1 red onion, chopped into large pieces

Cooking Instructions

  1. Boil water in a large pot with the lemongrass and galangal
  2. When the water is boiling, add the remaining ingredients.
  3. Cook for a few minutes or until prawns are cooked.

Serve with streamed rice.

Pad Thai Recipe

Photo of Pad Thai Chicken

Photo of Pad Thai Chicken

Pad Thai, as the name suggests, is a Thai stir fry dish.  Also spelt “Phat Thai”, Pad Thai is a stir fry with eggs and noodles. Compared to most Thai food, Pad Thai is quite a mild dish. So if you want to try Thai food, but you don’t want it to be too spicy, try Pad Thai.

Serves 2

Ingredients

  • 125 g fresh Pad Thai noodles or sticky rice noodles. Can also use dried noodles, but place into hot boil water for 6 minutes before using.
  • 3 tbsp of cooking oil
  • 3 tbsp of palm sugar
  • 3 cloves of garlic, crushed small
  • 2 tbsp of tamarind water – you can find it in any asian shop or most supermarkets
  • 1 tbsp of fish sauce
  • 4 tbsp of spring onion chopped into 3 inches long
  • 2 eggs
  • 30 g of roasted peanuts crushed
  • A handful of bean sprouts
  •  200g hicken fillet
  • 1 lime cut in half

Cooking Instructions

  1. Heat oil in pan until hot
  2. Add crushed garlic, and stir until it changes colour to yellow
  3. Add eggs and stir until cooked. Remove from the pan and rest on a plate
  4. Add the chicken to the hot pan, and stir until cooked.
  5. Once oil is hot, add the palm sugar and tamarind. Stir until mixed into a sauce.
  6. Add noodles and stir until mixed with sauce.
  7. Add remaining ingredients, except for the lime.
  8. Stir the whole lot until mixed together.

Divide the Pad Thai into two plates, add the lime to the side,and roasted nut. Add some dried chilli if you prefer your Pad Thai more spicy.

Bitter Melon Soup with Chicken

Here’s a recipe for bitter melon soup with chicken.

Also known as bitter gourd, bitter melon is grown in tropical areas such as Asia, Africa, and the Caribbean. It is a popular ingredient for dishes throughout South East Asia.

Serves 2

Ingredients

  • 3 cloves of garlic, chopped small
  • 4 peppercorns, crushed
  • 200g of chicken mince
  • 1 teaspoon of corn powder
  • 4 tbsp of soy sauce
  • 3 stalk of coriander, chopped into 2 cm long pieces. Keep the roots – chop into small pieces.
  • 1 bitter melon, chopped into 3cm wide rings, and with the seeds removed.
  • 1/4 of a carrot, sliced thin
  • 1 teaspoon of brown sugar

Cooking Instructions

  1. In a bowl, mix the chicken, peppercorn, corn powder, 1 teaspoon of the soy sauce, and the garlic
  2. Stuff the chicken mix inside the bitter melon rings, until all bitter melon rings have been stuffed with the chicken mix.
  3. Roll any remaining chicken into small chicken balls.
  4. Boil 500ml of water in a large pot.
  5. Add the coriander roots, the stuffed bitter melon rings, and the chicken balls to the boiling water.
  6. After 10 or 15 minutes, add the remaining soy sauce to the pot. Taste the soup, and add more soy sauce if you prefer.
  7. Add the coriander to the the pot and turn the heat off.

Serve the soup with rice or by itself.

Thai Larb (Thai Chicken Salad)

Larb is a type of Thai chicken salad. It comes from the Isaan region of Thailand (North Eastern part of Thailand). Larb is quite spicy, and very delicious.

Serves 2

Ingredients

  • 300g of chicken mince
  • 1 lime (just the juice)
  • 100g of milled sticky rice (roasted until brown in color, then crushed)
  • 2 stalks of coriander, chopped into 1 cm long pieces
  • 1 red onion, sliced into small pieces
  • 5 dry chillies (or as much as you like), chopped very small
  • 1 tbsp chicken or vegetable stock
  • 2 tbsp of fish sauce
  • half cup of water
  • 20 leaves of mint
  • 1 cup of plain white rice

Cooking Instructions

  1. Steam the plain white rice in a rice cooker or pot until ready (between 20 – 30 minutes).
  2. While the rice is cooking, heat a wok or a frying pan and add the chicken mince. Add a little water to prevent from becoming too dry.
  3. Stir the chicken until cooked.
  4. Turn the heat off.
  5. Add remaining ingredients and stir for a few seconds, so that all ingredients and chicken are mixed together well.

Serve with the steamed rice. You can have sliced cucumber on the side.

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