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 for 2-3 people:
Oil
4 cloves of garlic
1 onion
3 fresh chillies (optional)
1-2 heaped tbls Red Thai curry paste – depending on how hot you want the curry
150ml chicken stock
200ml coconut milk
2tbls fish sauce
3tbls lime juice
1tbls brown sugar
200g chicken, chopped into pieces
50g water chestnuts, sliced
Your choice of vegetables, for this recipe I used carrot and potato but Red Thai curry is great with fresh red pepper and mange tout or sugar snap peas. (optional)
Handful of Coriander, with some to serve

How to Make Gaang Phet Gai:
Heat the oil in a pan and cook the onion, garlic and chilli, if using, until the garlic becomes fragrant.
Add in 1-2 tbls red Thai curry paste and cook for a further 30 secs
Add the chicken pieces with a dash of water and cook until chicken is sealed.
Add the potato and carrot with the chicken stock and cook for 15 minutes, until vegetables are tender. (if you are using softer vegetables, ie. Red pepper, do not add these in until later)
Add the fish sauce, lime juice and sugar. Stir well then add the coconut milk (along with any other vegetables you are using, pepper/mange tout)
Simmer for 10 mins.
Add the water chestnuts into the dish in the last few minutes of cooking.
Taste and season if necessary
Lastly add in the coriander, reserving some to sprinkle on top of the curry, take off the heat.

Garnish the red Thai curry with coriander and serve with rice.

Ingredients:
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves

Preparations:
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Ingredients:
• 1 1/2 Ibs. of chicken breast or pork
• 1/4 teaspoon of roasted coriander seeds powder
• 1/4 teaspoon of turmeric (roots) powder
• 1/2 teaspoon of curry powder
• 3 slices of galangal
• 1/2 tablespoon of finely chopped lemon grass
• 1 tablespoon of salt
• 5 garlic clover
• 1 cup of coconut milk
• 2 tablespoons of vegetable oil
• 2 tablespoons of sugar
• Small wooken skewers

Preparation:
1. Slice the chicken breast or the pork with the width of about 1 1/2 inches.
2. Pound together the roasted coriander seeds powder, roasted cumin seeds powder, pepper, turmeric powder, curry powder, galangal, lemon grass, garlic cloves and salt.
3. Put the mixture into the coconut cream.
4. Add the sugar and vegetable oil and blend them into a marinade.
5. Soak the meat in the newly mixed marinade for 2 hours.
6. Take the slices of meat out and thread them onto the skewers while heating the marinade until boiling.
7. Roast the meat and apply the marinade to it for some time.
8. When the meat is thouroughly cooked, serve it with sa-te sauce and cucumber 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.

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Ingredients:
1-2 boneless chicken breasts, OR 1-3 cups cooked chicken
1-2 ripe mangoes, cut into cubes (see link for preparation tips)
1 small red pepper, diced
1/2 to 1 medium cucumber, diced
2 cups bean sprouts or pea sprouts
1/4 cup dry shredded unsweetened coconut
1/4 to 1/3 cup peanuts or cashews
3-4 spring onions, sliced, OR 3 Tbsp.finely chopped purple onion
1/4 cup fresh basil
optional: 1-2 cups cubed watermelon or star fruit
DRESSING:
1/3 cup fresh-squeezed lime juice
3 Tbsp. fish sauce
1 Tbsp. soy sauce
2 to 2+1/2 Tbsp. brown sugar, to taste
1-2 tsp. Thai chili sauce, OR 1/3 to 1/2 tsp. chili flakes
MARINADE: (skip for cooked chicken)
4 Tbsp. Thai oyster sauce OR regular oyster sauce
3-4 cloves garlic, minced
1-2 tsp. grated fresh ginger
1 Tbsp. brown sugar
Preparation:

(If using cooked chicken, skip to step 2.) Preheat your oven to 350 degrees, or warm up your grill. Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan. Add a little water to the bottom of the pan to keep from drying out. Bake 30 to 40 minutes, or until cooked through. Alternately, grill chicken over a hot grill, basting with leftover marinade. When chicken is cool enough, slice into bite-size pieces.
Place coconut in a dry frying pan and stir continuously 2-3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy (note: it will taste strong now, but will be delicious when combined with the salad). Set aside.

To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again. Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice. Serve right in the salad bowl or portion out into individual bowls, and ENJOY!

This recipe may make more salad dressing than you need, depending on how large your salad is. Also note that it’s an oil-free dressing, like most Thai salad dressing, so it will naturally collect at the bottom of your salad bowl. This isn’t a problem – just be sure to re-toss before serving if the salad is sitting for any length of time.

Ingredients:
100 grs of wide rice noodles
1 cup of Chinese kale
5-6 pieces of sliced carrot
50 grs chicken thinly sliced
2 cloves garlic
1 ½ cups stock or water
2 tbsp vegetable oil
1 tbsp yellow bean sauce
½ cup tapioca flour
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp sugar
A pin of white or black pepper

Preparation
Slice the noodles into ½ to 1 inch wide strips. Break the clumped noodles into strands. And set a side.
Turn on the stove on middle heat. You can use a non-stick pan of wok for fry noodles. It’s can be crunchy or soft, depend on what you like.
Add vegetable oil, garlic and stir until fragrant add noodles and coloring with a little dark soy sauce while frying. And lets it fry until crispy. Set the cooked noodles aside.
In a pan that is big enough to hold all the ingredients, heat up the rest of the oil.
Add minced garlic and chicken sliced, kale, carrots. Stir for a minute or so until the chicken and vegetables is getting cook. Add stock and lets it boil.
Add flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce, sugar and continue stir. When the sauce is bubbling, it should have a consistency of thick gravy.
Put noodles on a plates and top with the sauce. Sprinkle some ground white or black pepper. Serve hot.

Note: In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor. You can make your own vinegar with slice pepper. Just pour vinegar over and let it sit for few minutes or days.