Bangkok is a bustling city with many different styles of food. We will be introducing the cuisine of Bangkok. During this journey, we have discovered ancient recipes that we will share with you. Now, you will be able to create the ancient Bangkok style aroma in your dining room.
Thai Green Curry:
Thai Green Curry is a hot dish that will be delightful on any cold day.
- For the curry paste
- 4 lemongrass stalks, tougher outer leaves discarded
- 6 medium-hot green chillies, seeded and chopped
- 3 cloves garlic, peeled and crushed
- 5cm/2in piece of galangal or ginger, peeled and chopped
- 2 shallots, peeled and finely chopped
- 4 tbsp chopped fresh coriander
- 1 tsp ground cumin
- 1 tsp chopped lime zest
- 1 tbsp nam pla (Thai fish sauce)
- ½ tsp ground black peppercorns
For the curry:
- 750g/1lb 10oz free-range chicken breast or thighs, bones removed
- 3 tbsp groundnut oil
- 200g/7oz chestnut mushrooms, quartered
- 400ml/14fl oz tin coconut milk
- 400ml/14 fl oz homemade or ready-made chicken stock
- 8 lime leaves
- 1 tbsp nam pla (Thai fish sauce)
- 1 tbsp bottled green peppercorns, drained
- leaves from a large bunch (about 20g/0.7oz) basil, shredded
- 15g/½ oz fresh coriander (leaves and stalks,) roughly chopped
- For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
- For the curry, cut the chicken into finger-thick strips.
- Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.
- Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.
- Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
- Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve.
Tom Yum Goong(Spicy Shrimp Soup):
Tom Yum Goong is a bold and refreshing blend of different types of herbs which shapes this classic soup, giving it a herbal legendary blend.
● 3 chili peppers
● Tom Yum Goong(Spicy Shrimp Soup)
● 5 sprigs cilantro
● 2 tablespoon fish sauce
● 3 kaffir lime leaves
● 1 lemongrass
● 1-2 limes
● 5 mushrooms
● 1 tablespoon nam prig pow Optional
● 1 cup shrimp
● 4 cups water
2. Put the fish sauce and 1 lime’s juice into the bottom of the bowls you will serve the soup in. Crush chilli pepper and add to the bowl.
3. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth.
4. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.
5. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.
Pad Thai(Thai style fried noodles)
Dropped in searing hot woks, fistfuls of noodles dance alongside onions, egg and beansprouts.
- ⅓ cup fish sauce
- ½ cup palm sugar
- ½ cup tamarind juice concentrate
- 4 cloves garlic, minced
- 4 ounces dried rice stick noodles
- 6 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- cup red onion, thinly sliced
- 1 ½ cups thinly sliced chicken, beef, pork, shrimp, or tofu
- 1 egg
- 1 cup carrots, match sticks
- cup green onion cut diagonal in ½ inch segments
- 1 cup mung bean sprouts
- cup cilantro
- cup toasted peanuts chopped
- Lime wedge
- To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
- Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
- Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, pork, beef, tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute.
- Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together.
- Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime.