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

Ingredients – for one person:
1 egg
1 teaspoon of fish sauce
1 teaspoon of soy sauce
2 tablespoons oil
Coriander to garnish
Sri Racha sauce (can also use sweet chilli sauce)

How to make Khai Jiaw:
Crack the egg into a bowl and add the fish sauce and soy sauce.
Whisk the egg and sauces with a fork until it becomes frothy.
Heat the oil in a hot pan, then add in the egg mixture.
Cook until it gets lightly browned and then flip it over and cook the other side until also lightly browned.
Once cooked serve with a portion of rice and garnish with coriander.
Don’t forget the Sri Racha sauce….Sweet Chilli sauce also goes really well with it.

The noodles are made of mung bean or potato starch and are also known as ‘cellophane’ noodles because of their clear appearance. They only need about a minute in boiling water and they’re done.

The black fungus is commonly used in Chinese cooking. They look exactly like large, crinkly mouse ears and have a lovely, rubbery sort of crunch to them. While they don’t have much flavour themselves, ‘Cloud Ears’ absorb whatever flavours they are exposed to; so in this case it was a mixture of salty, sour and spicy.

Ingredients: 
3 bundles of mung bean noodles
300 gm of ground free-range chicken
A handful of dried Cloud Ear fungus
2 tbs of vegetable oil
5 garlic cloves, finely chopped
4-5 tbs of fresh lime juice
2 tbs of fish sauce
2 stalks of lemon grass stalks(white part only), finely sliced
3 shallot onions, finely sliced
2 bird’s eye chilis, sliced
2 tbs of coriander (cilantro), chopped
1 tbs of mint, chopped
Several lettuce leaves

Method:
Soak the mung bean noodles in boiling water for about 1-2 minutes. Drain and roughly chop.
Soak the black Cloud Ears in boiling water for about 3 minutes. Drain and roughly chop.
In a saucepan or wok, heat the oil over a medium heat and fry the garlic until golden brown. Remove from oil and drain on a paper towel.
In the same pan/wok cook the ground chicken. Add a splash of fish sauce and stir fry and until the chicken is cooked. Add the mung bean noodles and Cloud Ears to the chicken and stir well. Remove from heat.
Add the 2 tbs of fish sauce and lime juice to the chicken and stir well. Add the mint, lemon grass, chili and coriander and stir well.
Line a serving plate with lettuce and then spoon the chicken mixture over the leaves. Sprinkle with fried garlic and garnish with coriander.

A tip on the kaffir leaves — I usually buy them with a specific recipe in mind and I only use several at a time. To keep them fresh, simply place them in a small ziplock plastic bag and keep them in the freezer until you need to use them. They don’t need to be defrosted either. Just pop them straight into whatever dish you’re cooking.

 Ingredients: 
450 grams firm white fish like basa
1 1/2 Tbsp of Thai red curry paste
1 1/2 Tbsp of Thai fish sauce
1 egg
4 Tbsp of cornstarch or Tapioca flour
5 kaffir leaves, thinly sliced
4 snake beans, thinly sliced
3 cups of vegetable oil for frying

Dipping Sauce
6 Tbsp water
1 Tbsp white vinegar
4 Tbsp sugar
1 purple shallot, finely sliced
1 Tbsp of finely sliced cucumber
1 small red bird chili, de-seeded and finely chopped
1/2 Tbsp of finely chopped coriander (cilantro)
1 Tbsp peanuts

Special equipment: food processor, slotted spoon, paper towels

Method:
Prepare the dipping sauce first. Heat a small saucepan over a medium heat. Dry roast the peanuts until they lightly brown then immediatley remove from the heat and allow them to cool. Roughly chop the peanuts and set aside.
Place the water, vinegar and sugar in small saucepan over low heat. Stir mixture until the sugar dissolves. Allow to cool.
In a small serving bowl combine the cucumber, shallots, chili and corinader. Add vinegar mixture and then top with roasted peanuts. Set aside.
Now for the fish cakes. Place fish, red curry paste, fish sauce, egg and cornstarch in a food processor. Blend until smooth and combined. Transfer paste into a large mixing bowl and add kaffir leaves and sliced snake beans. Stir through with a wooden spoon until combined.
Shape about 2 tablespoons of fish paste mixture into a flat disc (this may be hard as it’s quite sticky). Alternatively, just do your best to roll the mixture into a small ball.
Heat the oil over a medium-high heat. Add fish cakes in batches and fry until golden brown and puffed up.
Remove fish cakes from oil with a slotted spoon and drain on paper towels. Repeat process with remaining fish cakes.
Serve fish cakes with dipping sauce.

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.

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.