Recipes

Som Tum Thai

Som Tum Thai

Papaya Salad
Green papayas arereadily available at Asian and Latin markets. They are the same long papayaseaten ripe, just picked green and young. If they are tough to find, you can subin a julienned fruit or vegetable blend, including carrots, apples andcabbage—all work great for this recipe. Thai salted shrimp are little, orange,bay-sized shrimp that have been salted and dried. They add amazing umami andsalty flavor to this and any dish.
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Ingredients

MAKES: 4 SERVINGS

Dressing

  • ¼ cup 60 ml fish sauce
  • ¼ cup 60 ml fresh lime juice
  • 3 tbsp 42 g palm sugar or brown sugar
  • 1 tbsp 15 g chili paste in soybean oil
  • 1 tbsp 12 g msg
  • 2 cloves garlic minced
  • 1 –3 fresh Thai chilies minced

Salad

  • 8 –10 cherry tomatoes quartered, divided
  • 1 cup 85 g green beans or long beans, cut on the bias into 1½-inch (4-cm) lengths, divided
  • 4 cups 640 g young green papaya, grated
  • 1 cup 120 g chopped roasted peanuts, divided

Instructions

  • To make the dressing, place the dressing ingredients, four of the cherry tomatoes and ¼ cup (21 g) of the beans into a blender and pulse them together for about 5 seconds.
  • The dressing should be slightly chunky, not smooth.
  • Adjust the number of chilies depending on how spicy you like your food.
  • To assemble the salad, in a large bowl, toss the papaya, remaining tomatoes, remaining beans and some of the peanuts together with the dressing to taste.
  • Make sure to aggressively mix the ingredients to slightly break up the tomatoes and beans.
  • Garnish the salad with the remaining peanuts.
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Course; Salad
Cuisine; Thailand

Yum Neua

Yum Neua

Thai BeefSalad
This recipe uses agreat marinade that would work for any meat you like to slap on the grill, likesteaks, pork chops or even lamb chops. It also uses a great Thai dressing thatyou can serve on way more than just lettuce. Try it on anything you would calla salad.
The dressing calls forlemongrass and kaffir lime leaves, and you can use frozen versions of both.It’s always tough to buy just a few leaves or stalks for a recipe, so when youdo, chop your leftovers finely and keep them in a resealable plastic bag in thefreezer.
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Ingredients

MAKES: 4 SERVINGS

  • Thai Grilled Beef Marinade
  • 2 lb 907 g beef flank steak
  • ¼ cup 60 g minced garlic
  • ¼ cup 30 g minced cilantro stems
  • 1 tsp white pepper
  • 2 tbsp 30 ml fish sauce
  • 3 tbsp 45 ml thin soy sauce
  • 2 tbsp 30 g white sugar
  • Salad Dressing
  • 2 tbsp 30 ml peanut oil
  • 3 cloves garlic minced
  • 1 stalk lemongrass tough outer leaves discarded, minced
  • 3 kaffir lime leaves very thinly sliced
  • ½ cup 120 ml fresh lime juice
  • ½ cup 120 ml fish sauce
  • ⅓ cup 73 g palm sugar or brown sugar, packed
  • Salad
  • 6 cups 170 g mixed salad greens
  • ½ red onion thinly sliced
  • 1 English cucumber seeded and thinly sliced
  • ½ cup 46 g mint leaves
  • 2 scallions chopped

Instructions

  • To make the marinade, place the flank steak in a medium-large zip-top bag or bowl.
  • Add all the remaining ingredients to the beef.
  • Massage all the ingredients into the beef for about 1 minute.
  • Seal the bag or cover and place it in the fridge for at least 2 hours, or overnight.
  • To make the dressing, heat a small saucepan over low heat.
  • Add the oil, garlic, lemongrass and kaffir lime leaves and sweat for 1 minute, or until the garlic just starts to turn light brown.
  • Remove from the heat and stir in the lime juice, fish sauce and brown sugar until thoroughly combined.
  • Set aside.
  • To assemble the salad, heat a grill to high, and grill the marinated beef to your desired doneness, then slice it against the grain into thin strips.
  • Add the salad greens, red onion and cucumbers with most of the dressing to a large bowl.
  • Leave a few spoonfuls of dressing for drizzling.
  • Toss the salad gently to combine.
  • Place the sliced grilled beef on top of the salad and garnish it with the mint leaves and scallions.
  • Drizzle the remaining dressing on top of the salad.
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Course; Beef / Salad
Cuisine; Thailand

Yum Mamuang

Yum Mamuang

CoconutMango Salad With Shrimp
There are hundreds, ifnot thousands, of mango varieties in the world. In Thailand, there is a greenmango that is tart and very crisp. Green mangoes are great for crunchy saladsor cut up to serve with dips. Some Asian markets will have them, but if youcan’t find them, just use an under-ripe mango for this recipe. You could alsojulienne Granny Smith apples for half of the recipe for some tang and crunch.
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Ingredients

  • MAKES: 4 SERVINGS
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • ½ lb 226 g medium shrimp peeled and deveined, sliced in half lengthwise
  • 2 shallots thinly sliced
  • 2 cloves garlic finely chopped
  • 1 –2 fresh Thai chilies thinly sliced
  • ⅓ cup 80 ml fresh lime juice
  • ⅓ cup 80 ml fish sauce
  • ½ cup 110 g palm sugar or brown sugar
  • 3 cups 420 g green mango, cut into matchsticks
  • 1 cup 60 g toasted coconut chips (see Pro Tip)
  • ½ red onion very thinly sliced
  • 3 scallions thinly sliced on the bias
  • ¼ cup 28 g roasted cashews

Instructions

  • Heat a medium skillet over medium and add the oil.
  • When you see a wisp of white smoke, add the shrimp and lightly sauté them for about 1 minute.
  • Reduce the heat to low and add the shallots, garlic and Thai chilies.
  • Cook for an additional minute, until the shrimp are just cooked through.
  • Turn off the heat.
  • Stir in the lime juice, fish sauce and sugar.
  • Stir well until the sugar is dissolved.
  • Transfer the shrimp and dressing to a serving bowl and allow it to cool for a few minutes.
  • When ready to serve, add the mango, coconut and red onion to the serving bowl.
  • Toss to combine, and garnish with the scallions and cashews.

Notes & Wine Advice

Pro Tip:
You can buy unsweetened toasted coconut chips anywhere now, and they are perfect for this recipe!
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Course; Fish / Salad
Cuisine; Thailand

Moo Dat Diow

Moo Dat Diow

SavoryPork Jerky
While not technically“jerky” because it’s not dehydrated, these sweet, savory nuggets are a greatsnack by themselves or eaten with Thai sticky rice as a meal. They also travelincredibly well because they are glazed with soy and sugar and fried. I packthem for long trips and for my kids’ lunches.
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Ingredients

MAKES: 4 SERVINGS

  • 1 lb 454 g pork shoulder
  • 1 clove garlic minced
  • 1 tsp white pepper
  • 2 tbsp 30 ml fish sauce
  • 1 tbsp 15 ml Thai soybean sauce
  • 2 tbsp 30 ml sweet soy sauce
  • 1 tbsp 14 g palm sugar or brown sugar
  • 4 cups 960 ml canola or other high-temperature cooking oil, for frying

Instructions

  • Cut the pork into thin strips about 3 inches (8 cm) long and ½ inch (13 mm) wide.
  • It’s okay to trim any silver skin away, but don’t trim off too much fat.
  • Combine the garlic, pepper, fish sauce, soybean sauce, sweet soy sauce and sugar in a blender and blend into a fine puree or until you can’t detect any garlic bits in the marinade.
  • Place the pork in a bowl, pour the marinade over the pork and massage it well until the pork is completely coated.
  • Marinate the pork, covered, in the refrigerator for at least 4 hours, or overnight.
  • Line a sheet pan with paper towels or parchment paper.
  • Shake off the excess marinade, lay the pork on the sheet pan and pat dry with paper towels.
  • Many cooks like to take an extra step and at this point dry the pork in the fridge overnight, uncovered.
  • That will create a dryer jerky.
  • I like a moister jerky so I cook it immediately.
  • Heat the oil in a medium saucepan over high heat.
  • Bring the temperature up to about 375°F (190°C), and fry the pork strips in small batches.
  • Cook for about 4 to 6 minutes, until cooked through and the edges are slightly crisp.
  • Remove the pork from the oil and drain on paper towels.
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Course; Pork
Cuisine; Thailand

Tod Mun Pla

Tod Mun Pla

Fried Thai Fish Cakes
These are fish frittersthat almost eat like sausage patties. This recipe is a great way to utilize anyflaky-fleshed fish. The real key to these is the fried basil that gets mixedinto the patties. Don’t overmix the fish cakes as they can get too dense andbecome rubbery. You can bump up the spice by adding Thai chilies or a littlemore of the red curry paste.
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Ingredients

MAKES: 8–10 FISH CAKES

  • Canola or other high-temperature cooking oil for frying
  • 1 cup 24 g Thai basil leaves (leaves picked from the stems)
  • 1½ lb 680 g white fish fillets, such as barramundi, cod or halibut
  • 2 eggs
  • 2 –3 tbsp 42–63 g red curry paste
  • 1 tsp fish sauce
  • 2 tsp 10 g white sugar
  • ½ tsp kosher salt
  • ½ tsp white pepper
  • ¼ cup 25 g Thai long beans or green beans, finely sliced
  • 2 kaffir lime leaves fine julienne sliced
  • Sweet chili sauce or Ajad Sauce aka Cucumber Relish for Satay, for serving

Instructions

  • Preheat about 4 inches (10 cm) of the oil in a 4-quart (3.
  • 8-L) pot to 365°F (185°C).
  • When the oil reaches temperature, carefully lower the basil into the oil.
  • The basil will sputter and pop while frying.
  • Fry for about 1 minute, until crispy and dark, translucent green.
  • Remove and drain the fried basil on paper towels, and reserve for the filling.
  • Turn the heat off until you’re ready to fry the fish cakes.
  • Cut the fish fillets into 2-inch (5-cm) pieces and place the pieces in a large food processor with the blade attachment.
  • Add the eggs, curry paste, fish sauce, sugar, salt and white pepper.
  • Pulse in quick 1- to 2-second increments just until a smooth paste forms, about 1 minute.
  • Tip the paste out into a large bowl and, using a silicone spatula, work the green beans, kaffir lime leaves and fried Thai basil into the paste.
  • Stir for 1 to 2 minutes, just until the ingredients are evenly incorporated.
  • This can also be done in a stand mixer with the paddle attachment if you’re making a large batch.
  • When you’re ready to cook, heat the oil back to 365°F (185°C).
  • Oil your hands with cold oil or cooking spray and form the fish mixture into flat patties, about 2 to 3 ounces (57 to 85 g) each, for a total of eight to ten fish patties.
  • Working in batches, fry the patties in the hot oil for about 2 minutes, until golden brown and fully cooked.
  • Drain on a wire rack or paper towels.

Notes & Wine Advice

Serve hot with the sweet chili sauce or cucumber relish
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Course; Cake / Fish
Cuisine; Thailand

Miang Kham

Miang Kham

Thai Savory Bites
This royal one-bitedish is usually eaten during the rainy season when the betel leaves (cheu pru)are plentiful. Kings have written about this dish and its beauty. If you can’tfind betel leaves, substitute with large spinach leaves.
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Ingredients

MAKES: 4 SERVINGS

Filling

  • 1 cup 96 g unsweetened grated coconut
  • ½ cup 80 g finely diced shallots
  • ½ cup 112 g finely diced whole lime (with peel)
  • ¼ cup 24 g peeled and finely diced fresh ginger
  • ½ cup 19 g finely diced dried shrimp
  • ½ cup 60 g unsalted roasted peanuts
  • 3 –5 fresh Thai chilies finely diced Sauce
  • 1 tbsp 15 g Thai shrimp paste
  • ½ tbsp 4 g chopped galanga
  • ½ tbsp 5 g chopped shallot
  • 2 tbsp 8 g unsweetened shredded coconut
  • 3 tbsp 7 g chopped dried shrimp
  • 1 tsp grated ginger
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 tbsp 30 ml fish sauce
  • 2 cups 440 g palm sugar or brown sugar
  • 1½ cups 360 ml water

Assembly

  • 20 –30 la lot leaves Vietnamese, aka cheu pru leaves (Thai)

Instructions

  • Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
  • Spread the coconut on the parchment-lined pan and place in the oven.
  • Toast until brown, 12 to 15 minutes, rotating the pan every 5 minutes.
  • To make the sauce, add the shrimp paste, galanga, shallot, shredded coconut, dried shrimp and ginger to a spice grinder that has a removable top.
  • Pulse the ingredients until a fine paste is formed.
  • You can add 1 teaspoon (5 ml) of water if the ingredients aren’t grinding.
  • Heat the oil in a medium skillet over high heat for about 1 minute.
  • Add the paste to the skillet and fry until the paste is browned and fragrant, 1 to 2 minutes.
  • Stir in the fish sauce, sugar and water to combine.
  • Let the sauce come to a full boil and cook for about 10 minutes, until it reduces to a glaze that coats the back of a wooden spoon.
  • Remove the sauce from the heat and reserve.
  • To serve, arrange each filling ingredient in a separate pile or in separate bowls.
  • Make individual packages by filling one leaf with a little of each filling, then top with a little sauce.
  • Guests should make them as they eat.
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Course; Fish
Cuisine; Thailand

Kanom Jeeb

Kanom Jeeb

Thai-Style Steamed Dumplings
These are the Thaiversion of Chinese shumai dumplings. There’s a lot of Chinese influence in Thaifoods like noodles and rice. My grandparents immigrated from China to Thailand,as did so many others, and this is a comfort food from southern China to manyThai-Chinese.
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Ingredients

MAKES: 24 DUMPLINGS

  • 10 dried Chinese black mushrooms
  • 1½ lb 680 g coarsely ground pork
  • 1 lb 450 g shrimp, peeled, deveined and coarsely chopped
  • 1 tsp kosher salt
  • 4 tsp 20 g white sugar
  • 1 tbsp 15 ml peanut oil
  • ¼ cup 60 ml oyster sauce
  • 2 tbsp 30 ml fish sauce
  • 2 tsp 6 g cornstarch
  • 2 tbsp 30 ml sesame oil
  • Pinch white pepper
  • 24 Hong Kong–style round dumpling skins or wonton skins
  • 2 large carrots cut into ¼-inch (6-mm) squares
  • Grandma’s Everything Dipping Sauce optional)

Instructions

  • Soak the mushrooms in hot water for 30 minutes to reconstitute them.
  • Drain and rinse the mushrooms, remove the stems and chop them into a small dice.
  • In a large bowl, combine the soaked mushrooms, pork, shrimp, salt, sugar, peanut oil, oyster sauce, fish sauce, cornstarch, sesame oil and pepper and mix until well combined.
  • You can also use a mixer with the paddle attachment for this.
  • Cover the bowl and let it rest in the refrigerator for at least 1 hour or overnight.
  • When you’re ready to cook, lay a dumpling skin on your work surface.
  • Cover the remaining dumpling skins with a damp towel to keep them from drying out.
  • Place about 2 tablespoons (30 g) of filling in the center.
  • Hold the filling in place with your fingers and use the other hand to twist the skin around the filling.
  • While twisting, place three carrot pieces in the top center.
  • Make sure to flatten the top of the filling into the skin.
  • Place the bottom of the dumpling on the work surface and flatten it out.
  • Repeat this process until all the filling is gone.
  • Set up a bamboo steamer over a pot with at least 4 inches (10 cm) of boiling water.
  • Steam the dumplings in a steamer basket over high heat for about 7 minutes, or until cooked through.
  • Serve hot, either plain or with dipping sauce.
  • My favorite sauce with these is Grandma’s Everything Dipping Sauce.
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Course; Fish / Pork / Side Dish
Cuisine; Thailand

Satay Gai

Satay Gai

Chicken Satay 
The original Thaifusion dish, satay comes from Indonesia and Malaysia. But the Thai version, inmy humble opinion, has a better range of flavors. The meat is more savory andthe sauce is sweeter, but in a pleasant way. It draws on the influence ofIndians, Muslims and Arabs traveling through Thailand trading spices andtextiles.
My tip for this dish isusing Thai curry paste for its incredible amount of herbs, which will bring alot of flavor to the meat. This recipe uses chicken but any of your favoriteproteins will make a delicious satay.
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Ingredients

MAKES: 10–12 SKEWERS

  • 2 tsp 14 g red curry paste
  • 1 tbsp 6 g curry powder
  • ½ tbsp 8 g ground black pepper
  • 1 tbsp 15 g kosher salt
  • 1 tbsp 15 g white sugar
  • 1 tsp garlic powder or more to taste
  • ¼ cup 60 ml full-fat coconut milk
  • 2 lb 907 g chicken breast
  • 10 –15 6-inch [15-cm] bamboo skewers, soaked
  • Oil or cooking spray for grilling
  • Thai Peanut Sauce for serving

Instructions

  • To make the marinade, combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
  • Slice the chicken against the grain into 2-inch (5-cm) square tiles about ¼ inch (6 mm) thick.
  • Add the chicken to the marinade and massage it with your hands to coat it evenly.
  • Thread the chicken onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
  • You can cook the skewers immediately or cover and marinate in the fridge overnight for better flavor and tenderness.
  • Heat a grill or griddle to high and preheat for at least 5 minutes.
  • Rub a little oil on the grill or spray with pan spray.
  • Cook the chicken for 3 to 5 minutes on the first side or until you get a nice brown color.
  • Flip and cook for another 3 to 5 minutes until just cooked through.

Notes & Wine Advice

Serve with the peanut sauce.
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Course; Chicken
Cuisine; Thailand

Nam Jim Satay

Nam Jim Satay

Thai Peanut Sauce
Peanut sauce is thetraditional accompaniment to satays, but I know so many people that eat it oneverything. While it’s also eaten in Indonesia, the Thai version is creamierand sweeter. You can thin the sauce out and make a peanut dressing by addingunseasoned rice vinegar.
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Ingredients

MAKES: 2½ CUPS (600 ML)

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 1 tbsp 21 g red curry paste, or more to taste
  • 2 cups 480 ml full-fat coconut milk
  • 2 tbsp 32 g peanut butter (either chunky or smooth), or more to taste
  • 2 tbsp 30 ml fish sauce
  • ½ tsp unseasoned rice vinegar
  • 2 tbsp 30 g white sugar, or more to taste

Instructions

  • Stir in the coconut milk, then bring it to a boil and cook for 2 minutes while constantly stirring.
  • Be careful not to let it boil over.
  • Add the peanut butter and stir constantly until the sauce begins to thicken and come together, 2 to 3 minutes.
  • Reduce the heat to a simmer and add the fish sauce, unseasoned rice vinegar and sugar.
  • Cook the sauce for 1 minute more, then remove it from the heat.
  • An oily film will rise to the top; skim it off if you wish.

Notes & Wine Advice

You can serve the sauce immediately, or keep it in the fridge for up to a month.
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Course; Nuts / Sauce
Cuisine; Thailand

Laap Gai Isaan

Laap Gai Isaan

Isaan Chicken Laarb
This tangier version ofchicken laarb salad is influenced by the Isaan, or northeastern, area ofThailand. By contrast, the northern version is more savory than the Isaanversion, with a variety of pork offal meats like liver and cracklins. Northernfood is very healthy and delicious. Always serve this dish with a variety offresh raw vegetables.
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Ingredients

MAKES: 4–6 SERVINGS

  • 1 tbsp 15 ml tamarind concentrate
  • 1½ lb 680 g ground chicken breast
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 3 cloves garlic minced
  • 1 large shallot thinly sliced
  • ¼ cup 60 ml fish sauce
  • ½ cup 120 ml fresh lime juice
  • ½ cup 110 g palm sugar or brown sugar
  • 1 –2 tsp 3–6 g Thai chili powder
  • ½ cup 46 g mint leaves
  • ½ red onion thinly sliced
  • ¼ cup 55 g roasted rice powder (see Pro Tip)
  • 3 –4 scallions thinly sliced on the bias

Instructions

  • Thin-sliced red onion Thin-sliced cucumber Green cabbage wedges
  • Stir the tamarind concentrate into the ground chicken in a large bowl and let it stand for 15 minutes.
  • Heat a medium-sized pan over high heat and add the oil.
  • When you see the first wisps of white smoke appear, sauté the garlic and shallot until the shallot becomes translucent, about 1 minute.
  • Fold in the chicken and stir-fry until the chicken is just cooked through, 3 to 4 minutes.
  • If any liquid is released, either drain it or reduce it so it does not dilute the seasonings.
  • Turn off the heat, then stir in the fish sauce, lime juice, sugar and chili powder and mix well.
  • Adjust the flavors as necessary to your taste.
  • Fold in the mint, red onion, roasted rice powder and scallions (reserving some scallions for garnish) until well combined.
  • Garnish with the reserved scallions and serve with the red onion, sliced cucumber and cabbage wedges.
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Course; Chicken
Cuisine; Thailand