A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non-spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.
Various hot chiles are used in Thai cooking, including Phrik Lueng, Phrik Khi Nu. Phrik Yuak and Phrik Chi Fa. Commonly used spices include coriander leaf and root, garlic, tumeric, ginger, lemon grass, mint, basil, and cardamon. Sauces that accompany most meals include shrimp paste, fish sauce, and tamarind sauce. And of course rice is the mainstay of every meal!
Here are some Thai recipes for you to enjoy.
Dry Chicken Curry
Source: Tourism Authority of Thailand
- 2 chicken thighs and 1 whole chicken breast, sliced
- 1/4 cup curry paste
- 1 cup coconut cream
- 1/4 cup roasted peanuts, crudely Pounded
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce fresh basil leaves
Put the chicken in a saucepan over a medium heat. Pour in the coconut cream. Bring to the boil. Turn the heat down. Simmer on a low heat until the chicken is almost tender. Remove the chicken but leave the coconut cream on a very low heat. Stir from time to time. Blend the curry paste into the boiling coconut cream over a low heat until the liquid has reduced by half. Return the chicken to the saucepan, then add peanuts, sugar and fish sauce. Stir well until most of the liquid has been absorbed, then transfer to a serving plate and garnish with fresh basil leaves. Make 4-5 servings.
Spicy Thai Diced Chicken with Basil
4 to 6 servings
Thai chicken:
- 1 pound boneless and skinless chicken thighs or breasts
- ¼ yellow onion, finely sliced (about 2/3 cup)
- 4 medium cloves garlic, peeled and minced
- 1 medium habanero chili, stemmed, seeded and minced
- ¾ teaspoon arrowroot or cornstarch, dissolved in 2 teaspoons water
