February 22nd, 2012 
evgoart 
Chicken is on of the popular meats used in Thai cuisine; it is usually available in most curry and soup. Kang Kiew Wan, literally translated as “Sweet Green Curry”, is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as “Kanom Jeen” a more ’spaghetti-like’ noodle.
February 20th, 2012 evgoart 
Тhis tantalizing sweet-flavored grilled pork sticks are refined with rich, juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d’oeuvres that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips – one is a mildly spicy thick sauce with ground peanuts, coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot, pepper and cucumber to mitigate its oiliness.
February 20th, 2012 evgoart 
Panaeng is a slightly sweet, thick Thai curry that is not as spicy as others. It is characterized by the presence of peanuts in the curry paste, and optionally, in the finished product. One can happily substitute beef, other meats, or even vegetables for chicken, although cooking times should be adjusted to account for the change. Curry paste can be prepared in advance and will keep in the fridge for several days, but does lose some of its flavour and can dry up. It is best tightly wrapped in plastic wrap to maintain freshness.
Once the paste is prepared, the curry itself is quite easy to make. It is most frequently served with jasmine rice, but I prefer to eat it with fresh rice noodles (ho fen, as one might use in preparing Pad See Eew), which provides a deliciously slurpy – if not somewhat messy – base for the rich and luxurious curry sauce.
February 20th, 2012 evgoart 
is another favorite dish for both foreigners who had and never had traveled to Thailand. It is also another Thai recipe that is fairly easy to do, has a delicious delicate taste for most foreigners, and last but not least it is easy to find the raw materials and various ingredients no matter what country you live in. In addition, the stir fried chicken with cashew nuts is a great alternative dish for the cooks that need to show their Thai cooking skill to Western, Chinese, Indian or Japanese, etc to get to know one of the delicious Thai food. Besides green curry (Kaeng Kieow Waan), Pad Thai and Tom Yum Kung that most people already know about. So let’s try to make the stir fried chicken with cashew nuts. This will be sure to be a recipe that will stick in your guests mind once again.
February 19th, 2012 evgoart 
This easy salad is super-delicious and virtually fat free! Asian-style wheat noodles – or fettuccini pasta noodles – are tossed in an array of fresh vegetables, shrimp, and herbs for the best pasta salad you’ll have all summer. The oil-free dressing is extremely tasty, bursting with the quintessential tastes of Thai cooking. Make the full recipe and keep in the refrigerator to enjoy anytime, whether for a quick and easy lunch, or for a refreshing summer dinner.
February 18th, 2012 evgoart 
Tropical fruit – or a mixture of tropical and local fruit – is tossed together in a sweet coconut-lime fruit salad dressing that enhances but never overwhelms the luscious taste of the fruit. Choose your own combination of fruit for this easy fresh fruit salad. If making it for a party, consider serving your fruit salad in a pineapple boat, as pictured here.
February 18th, 2012 evgoart 
This grilled shrimp salad is easy to make, and yet the taste is truly gourmet. For this recipe, I’ve combined classic Thai garlic grilled shrimp with a salad of mixed greens and herbs, all topped off with a cool coconut dressing that is fabulous on a warm summer day. Add grilled pineapple or mango to the mix (optional), and you have a true tropical treat that’s beautiful to serve guests or for everyday warm-weather eating.
February 18th, 2012 evgoart 
Based on world-famous Pad Thai noodles, this salad features bold Thai flavors and an abundance of textures. It’s also light in calories and fat, plus naturally gluten-free. Serve it up as a main course or side dish – also makes a beautiful salad to take to a summer potluck, picnic, or cookout.
February 17th, 2012 evgoart 
This green papaya salad, known as som tam, is popular in most areas of Thailand, and when you taste it, you’ll know why. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It’s also easy to make, low-calorie, and very nutritious.
February 17th, 2012 evgoart 
This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that’s delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime!
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