Ingredients:

1 tablespoon vegetable oil

1/4 cup sliced green onions

2 tablespoons Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste

2 teaspoons minced garlic

1 can (13.66 ounces) Thai Kitchen® Coconut Milk

2 tablespoons fresh lime juice

2 pounds mussels, scrubbed and beards removed

2 tablespoons chopped fresh Thai basil
Directions:

HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.

Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Nutrition Information Per Serving: 333 Calories, Fat 25g, Protein 16g, Carbohydrates 11g, Cholesterol 35mg, Sodium 514mg, Fiber 1g

Ingredients
Fried Rice with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง)
1.5 cups of cooked rice cooled (or day old rice works well too) – Or just estimate about 1 normal bowl full
About 5 – 10 shrimp, head peeled, but tail on
¼ of a big white onion (or ½ of a very small white onion, like I used)
1 leaf of Chinese broccoli (or any crisp green leafy vegetable)
2 cloves garlic
1 egg
½ tablespoon soy sauce
½ tablespoon oyster sauce
Pinch of sugar (optional)
1 tablespoon of oil for frying
Prik Nam Pla (Chilies in Fish Sauce พริกน้ำปลา)
5 Thai chilies
3 tablespoons of fish sauce
½ of a lime
Instructions
Fried Rice
If you’re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style). You can also devein them if you’d like, but for small shrimp, to me it doesn’t really matter.
Peel 2 cloves of garlic, and then just finely mince them
Slice ¼ of a sweet white onion into medium sized strips
Finely dice about 3 – 4 green onions
Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
Next, toss in your shrimp, and fry for about 30 seconds – your shrimp should start to turn pink and feel more firm
Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds – This is a little known trick to make good rice, so it remains nice and dry
Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
Lastly, toss in your green onions, stir it a few more seconds, and it’s ready
Immediately dish your fried rice onto a plate
Slice off a wedge of lime, and serve it on the plate next to the rice
For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
Prik Nam Pla (Chilies in Fish Sauce)
Add 3 tablespoons of fish sauce to a small bowl
Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
Finally, I like it with a little squeeze of about ½ of a lime – but this is optional – and at many Thai restaurants it’s only fish sauce and chilies
That’s is, give it a stir, and set it aside

It is simple, it is light, it is a complete meal, it is delicious, the mixture of flavours and aroma is simply phenomenal.

Ingredients

Soup Stock
2 kg pork bones
2 pcs medium sized radish, cut into chunks
2 large onions
2 litres water
fish sauce
white pepper
Others
400g rice noodles
300g minced pork
12 pcs squid balls, cut in half
1 packet kailan
3 cups bean sprouts
crispy fried garlic
Instructions
In a pot add pork bones and enough water to cover bones. Bring it to a boil then turn heat off. Drain to remove scum and rinse bones in cold water.
Add bones back to the pot together with the rest of the ingredients except the fish sauce and white pepper. Bring to a boil and simmer for 2 hours. Turn heat off then drain using a fine sieve reserving liquid.
Place liquid in a separate pot then bring it to a boil, add the minced meat and fish balls and simmer for 30 more minutes in medium heat. Liquid at this stage should be reduced from the initial 2 litres to 1 litre. Season with fish sauce and white pepper.
Cook noodles according to packet instructions.
Blanch kailan in boiling water.
Place noodles in a bowl, add the kailan then pour hot broth over the noodles with some minced meat and fish balls.
Top with fresh bean sprouts and crispy fried garlic then serve while hot.

Ingredients:

2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon chopped fresh Thai red chili pepper
8 ounces boneless skinless chicken breasts, cut into bite-size pieces
2 cups cold cooked rice
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons chopped shallots
1/3 cup Thai holy basil (regular basil ok)
1 tablespoon chopped fresh cilantro

How to make it:

1 In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
2 Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
3 When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
4 If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.

Ingredients

Pad See Ew

This dish, although the recipe calls for minced pork, can also be eaten with chicken or beef mince as well as with sliced meats. Tofu can also be used for a vegetarian dish.

Holy basil is a spicy, peppery herb with a zesty fragrance which grows more pronounced once cooked.

Holy basil is hard to find outside of Thailand, as it tends to goes bad quickly, it should be eaten on the day of purchase.

If you cannot get hold of holy basil, it can be substituted with Thai basil which is available and easier to find outside of Asia.

Any fresh basil leaves can be used for this recipe. Although it is more special with the holy or Thai basil leaves, the common basil leaves found in the west are a sweet basil with a completely different flavour to Holy or Thai basil.

Ingredients, for 2 people:
1 tbls oil
8 cloves garlic, roughly chopped
10 small Thai red chillies, roughly chopped – can add more or less to suit your taste, but it should have a good kick!
200g minced pork (can use chicken or beef mince if you prefer)
2 tbls fish sauce
2 tbls spoon dark soy sauce
1 tsp sugar
4 tbls water
2 handfuls of holy basil leaves

How to make Pad Ga-Prao Muu:
Roughly chop up the garlic and chillies.
Pick the holy basil leaves and flowers and discard the stem, rinse and set aside.
Heat the oil in a pan on high heat until hot, then add the chilli and garlic, stir until garlic browns.
Add in the minced pork, or your chosen meat and stir until the meat is cooked.
Add in the sugar, soy sauce and fish sauce and stir until it has been absorbed.
Then add the water and basil leaves.
Once the basil leaves have wilted, take off the heat.
Serve on a bed of freshly cooked, steamed rice.
Optional: This dish is sometimes served with a fried egg on top

Enjoy!

Crab Fried Rice is a dish that you do not want to order from small street stalls. You want to get crab fried rice at a nice restaurant because the quality of the crab determines how good crab fried rice can be.

This recipe reflects how crab fried rice is made in Thai restaurants in Thailand, no carrots, no peas, just crab!

Ingredients
6 cups cooked rice
2 eggs
1 1/2 tablespoons fish sauce
3 cloves chopped garlic
2-3 chopped green onion
3-5 tablespoons vegetable oil
1 teaspoon ground white pepper
1 cup crab meat

Prepping
I cook 3 cups of jasmine rice with 3 cups of water which yields about 7 cups of cooked rice. This recipe calls for 6 cups of cooked rice. Another cup is for emergency rescue. Canned crab meat is convenient and fast. However, if you have leftover cooked crab, that is ideal. The can that I bought has ½ cup of crab meat. You will need 2 cans. Squeeze out the water so that the fried rice will be fluffy not gummy.
Cooking
Over medium to high heat, add 3 tablespoons of oil to a wok or a large pot. You’ll need room to stir the rice around. Add chopped garlic to the oil. When the garlic begins to brown, add rice. Stir and mix the rice with the oil. Add crab meat and stir again.

Make room in the middle of the wok. Add a teaspoon of oil and crack the egg into the spot. Scramble the egg to cook it. Then incorporate the egg into the rest of the fried rice. Repeat the same steps to add another egg.

Add fish sauce and ground white pepper and taste. If your fried rice is too salty, add the 1 cup of left over rice. Stir and taste again. If you are happy with the taste, turn off the heat. Add the chopped green onions. In the pictures, I added a few cilantro leaves as a garnish, but it’s not necessary and purely for decoration.
Tasting
The Crab Fried Rice should be fluffy, dotted with crab chunks and green onion. It should not be oily. The crab flavor should be prominent with detectable amount of ground white pepper. Serve with sliced cucumber, a wedge of lime and chili fish sauce.

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.

Ingredients:
Curry Paste Ingredients
1/3 cup raw, unsalted peanuts
15-20 birds eye red chillies, halved and deseeded
1/3 cup coriander roots, roughly chopped
3 shallots, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 stalks lemongrass (see note below)
1 tbsp galangal, peeled and chopped
Peelings of two kaffir limes (see note below)
3/4 tsp coriander seeds
3/4 tsp cumin seeds
1/2 tsp white peppercorns
1/2 tsp freshly grated nutmeg
1 tsp salt
1 tsp shrimp paste
Curry Ingredients
2 cups coconut cream
3-4 tbsp curry paste (to taste)
2 tbsp fish sauce
3 lime leaves, destemmed and thinly ribbonned
1 1/2 tbsp palm sugar, grated
1 lb chicken (either white or dark meat according to preference), cut into 3/4″ cubes
1/3 cup unsalted raw peanuts, coarsely crushed (optional)
1/2 red pepper, cut into thin strips (optional)
4 birds eye red chillies, halved and deseeded (optional)
Handful (about 20 leaves) Thai basil

Preparation:
First we prepare the curry paste: place the peanuts in a small saucepan and cover with a generous quantity of water. 1.Turn stove to high heat, and when boiling, reduce slightly. Cook at a steady boil for 60 minutes to soften and sweeten.
One at a time, roast the coriander seeds, cumin seeds, white peppercorns, and freshly grated nutmeg in a small pan over medium-high heat until darkened, but not burnt. This should take about a minute (with the exception of the nutmeg, which will take seconds), during which you should stir gently from time-to-time to ensure even roasting. When finished, grind all the spices together using a spice grinder or a mortar and pestle.
2.To prepare the lemongrass, remove a couple of the outer leaves. Chop away the top 2/3rds of the stalk and reserve for lemongrass tea. Remove the nub at the bottom. Slam the remaining 1/3 of each lemongrass stalk with the blunt edge of a knife along its length to break it somewhat, and then slice it into very thin rounds. It is important to slice as thinly as possible, as lemongrass is difficult to break apart when processing the ingredients into curry paste. Furthermore, it is the peel (avoiding the pith as best as possible) of the kaffir limes that you want: the actual limes themselves may be used for other purposes.
3.Add all ingredients to a food processor in approximately the order above (the idea is to have the smaller or oiler ingredients on top to ensure even blending). Blend on medium speed for around 5-10 minutes or until desired consistency is reached (the mixture should be resemble a thick paste). Stir occasionally by hand to help the blending process. Alternatively, if one does not have a food processor, a blender can be used, or if one is ambitious, preferably, the procedure can be done by hand using a mortar and pestle. A food processor often leaves identifiable sliced ingredients, which is not optimal, and slicing as opposed to crushing does not release the maximal amount of flavour. One good time-saving option is to blend in the food processor and then finish by pounding in a mortar and pestle until a fine paste is achieved.
4.We now prepare the curry: in a wok over high heat, bring one cup of coconut cream to a rolling boil, and add the curry paste. Fry the paste in the cream for five or six minutes, boiling steadily, until the mixture is thick. (It is optimal if the oil separates from the coconut cream during this process; however, this is unlikely to happen in canned creams as they may have been homogenized. This can be assisted by adding one tbsp of, preferably, palm oil, or alternatively, vegetable oil to the cream.)
5.Add the fish sauce, lime leaves, and sugar, and stir for one minute or until sugar is entirely dissolved.
6.Add some more coconut cream to thin the mixture slightly, and mix in the chicken and allow to cook for five minutes, stirring frequently. Add the remaining coconut cream (you may use more than the two cups for a thinner curry) and stir, returning to a boil. Add the peanuts, the red pepper, and the chillies if using, and cook for one more minute. Stir in the basil and remove from heat.
7.Garnish with lime wedges, sprigs of Thai basil, red pepper slivers, shredded lime leaves, or a couple tablespoons of coconut cream. Serve immediately with jasmine rice or fresh rice noodles that have been boiled for about 10-20 seconds.

Ingredients:
300 grams (10 ounces) chicken breast or thigh
½ cup cashew nuts (can add more, depends on your preference)
½ cup water chestnuts (optional, depends on your preference)
½ cup straw mushrooms, the young unopened mushroom only (optional, depends on your preference)
½ medium-sized onion
3 medium-sized cloves garlic, peeled and coarsely chopped
5 large dried chili, cut into 1.5 cm pieces
2 green onions
¼ cup purpose flour
1 Tbsp chili oil
2 Tbsp oyster sauce
1 Tbsp sugar
1 Tbsp soy sauce
A little bit of black soy sauce (2-3 drops)
½ -1 Tbsp fish sauce
2 tsp sesame oil
3 Tbsp chicken broth (or can use plain water)
2 cups vegetable oil for frying

Preparation:
1. Wash the chicken thoroughly. Cut off all the skin (will use the meat only), then cut the chicken into the bite-sized pieces, and set aside.

2. Wash the straw mushrooms with water thoroughly. Then prepare them by cutting in half. In case you are using water chestnuts; Peel their skin off and wash them with water thoroughly. Then cut in half or quarters, depends on the sizes.

3. Cut off the green onion root and peel off the onion skin, then rinse them thoroughly. Chop the onion into dice pieces, and cut the green onions into pieces approximately 1 inch long. Set them aside.

4. Add water into the pot and place it over medium heat. When water is boiling, put the water chestnuts in to boil until done (about 3-5 minutes). When they are done, set them aside to drain. (If using canned and cooked water chestnuts or not putting any in this dish please skip this step).

5. Add a little bit of soy sauce to the chicken, and let it sit for a few minutes until soy sauce permeates the chicken. Then take the chicken and mix with the all purpose flour to lightly coat, not too thick.

6. Heat oil in the pan over medium heat. When the oil is hot, then start to fry the prepared chicken. Fry until the chicken turns light brown and crispy. Then take the chicken out and put it on the paper towel to absorb any extra oil. Reduce the heat down to low heat. Use the same pan to fry the cashew nuts. Fry until the nuts turn light brown and then scoop them up, set aside (if using high heat you will burn the cashew nuts and the inside will remain uncooked). Last, put the prepared dried chili to fry. Fry the chili for a few minutes then scoop them out, try not to burn the chili.

7. Mix the seasoning ingredients before stir frying, it will be easy and convenient when it’s time to cook without having to stir and then season and then stir…(some people may wait to season while cooking and that is okay to do too). Start by finding a small bowl and then adding chili oil, oyster sauce, sugar, soy sauce, black soy sauce, fish sauce, sesame oil, and chicken broth together and stir. (Taste to the flavor as you like).

8. Use the same pan, but take some of the oil out and use only about 2 Tbsp of the remaining oil. Place the pan on the burner on medium heat. When the oil is hot, add garlic to fry until fragrant and yellow. Then add onion to fry until it starts to turn clear. Pour the fried chicken and the prepared mushrooms into it. Follow with the mixed seasoning ingredients. Stir well until the seasoning sauce coats the chicken evenly. Then follow by putting the cooked water chestnuts in and stir. Finally, add the fried cashew nuts, fried chili and green onion. Stir well for another 1-2 minutes and then turn off the heat. Scoop stir fried to the plate and serve with steamed rice.

/p

Ingredients:
approx. 8 oz. (225 g.) rice noodles
20 to 25 medium uncooked shrimp (tails can be left on)
4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, minced
1 red bell pepper, sliced thinly
1 stalk celery, sliced thinly
3 spring onions, sliced thinly
2 to 3 cups bean sprouts
1 cup fresh coriander (cilantro), lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted unsalted peanuts, lightly chopped
2 Tbsp. veg. oil
DRESSING:
1/2 cup hot water
1 +3/4 Tbsp. tamarind paste
1/4 cup (packed) brown sugar
1/4 cup fish sauce
1-2 Tbsp. chili sauce (OR/ 1/2 to 1 tsp. cayenne pepper or dried crushed chili)

Preparation:
Lightly boil the rice noodles until cooked to al dente. Drain and rinse thoroughly with cold water. Set aside to drain while you prepare other ingredients.
To make the dressing, pour 1/2 cup boiling water into a cup. Add tamarind paste, stirring until dissolved. Add the sugar, fish sauce and chili sauce, stirring well to dissolve the sugar. Taste-test this concoction – it should taste first sweet, then sour, spicy and salty, more or less in that order. Add more sugar to make it sweeter, or more chili for a spicier salad. (Note that the sugar content must be quite high to balance out the strong sourness of the tamarind.)
Pour 1/4 of this dressing over prepared shrimp (make sure shrimp are well drained beforehand). Stir and set aside to briefly marinate.
Place the red pepper, celery, spring onion, bean sprouts, coriander and basil together in a large salad bowl (hold back a little of the coriander and basil for garnishing later).
Place a wok or frying pan over medium-high heat. Drizzle in 2 Tbsp. oil, then add the garlic and ginger. Stir-fry to release the fragrance (1-2 minutes), then add the shrimp together with the marinade. Stir-fry 3 minutes, or until shrimp have turned pink and plump. Remove from heat and “pour” these delicious stir-fried shrimp into the salad bowl.
Now add the drained noodles and pour over remaining dressing. Toss everything well together. (Note: at first you’ll have dressing left in the bottom of the bowl, but gradually the noodles will absorb it.)
Do a final taste-test, adding a little more fish sauce if more flavor is desired, or more chili sauce if it isn’t spicy enough. Portion out into bowls or plates, adding a final topping of coriander and basil, plus the chopped peanuts. More chili sauce can also be served on the side.

Tamarind paste is sometimes difficult to find. Look for it at your local Asian grocery store OR East Indian food store. If you can’t find it, white vinegar can be used as a substitute. Another substition is lime juice. In this case, use the juice of 2 limes and reduce hot water by half.