Stir Fry

Phad Ga Prao / Stir fry with basil leaves ผัดกะเพรา

Stir fried basil – Phad Ga Prao – ผัดกะเพรา

What does a Thai person order when in doubt? Exactly, Phad Ga Prao. Often with minced pork, but as well with a myriad of other proteins like chicken, fish and shrimp.

It’s a really easy dish to prepare and really difficult to ruin.
You can find this dish in many different spellings on the English version of the menus in Thailand, like Pad Ka Prao, Phad Kra Pao and many more but the one most closely resembling the Thai pronunciation is probably the Pad Ga Prao.

Holy Basil

holy basil phad ga prao recipe
The main ingredient, holy basil or “Bai Ga Prao” is sometimes not easy to find in Western countries. However, due to it’s medicinal properties it gets more and more widely available. It’s possible to replace it with Thai sweet basil / purple basil but it’s just not the real thing. The flower is in appearance closer to the European basil than sweet basil and the most distinctive feature are the jagged edges of the leaves. It is home to tropical Asia and has been grown here for more than 3,000 years.

The recipe shown is the most popular version of this dish: Phad Ga Prao Moo with “moo” meaning pork in Thai.

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Phad Ga Prao / Stir fry with basil leaves
Cooking Class Pad Ka Prao
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Cooking Class Pad Ka Prao
Instructions
  1. Ingredients for the dish
    Cooking Class Pad Ka Prao Ingredients
  2. Heat the oil in a wok and add garlic and chillies
    Cooking Class Oil, crushed Garlic and Chilli
  3. Add minced porc
    Add Minced Pork
  4. Add soy sauce, dark soy sauce...
    Cooking Class Pad Ka Prao 4 Soy Sauce,black Soy Sauce,oyster Sauce,half Tea Spoon Of Sugar And Water
  5. Cooking Class Pad Ka Prao 5 Mix Well And Taste It Add Basil And Red Peppers
  6. Phad Ga Prao is served with rice and often with a fried egg on top
Stir Fry

Vegetarian Phad See Ew

Vegetarian and healthy Phad See Ew (ผัดซีอิ๊ว)

Our Phad See Ew recipe here reflects our strive for healthy cooking. This Chinese influenced noodle stir fry dish is traditionally done with copious amounts of oil and sugar, and rather few vegetables. The owners of street food stalls and restaurants soon realized, that Phad See Ew sells better like this. It tastes good but so does other junk food.
Doing some research I found this wonderful little video for preparing this dish which shows nicely what I mean:

Apart from the health aspect there is as well a little difficulty in replicating the shown way of preparing the dish. Watching the video I couldn’t help having an old song of Talking Heads in my head: Burning Down The House 🙂

We disagree that you need absolutely searing heat, Thai burners and the tin woks used in Thai street food stalls and restaurants to produce a tasty Phad See Ew. Our experience is rather, that for most westerners it is very difficult to get a good result with the traditionally used woks. These are very thin and light, and get hot very fast. If you don’t know exactly what you are doing, it’s a perfect recipe for disaster but not a very tasty dish.

We added a few more vegetables, reduced the use of cooking oil a lot and increased the cooking time just enough that someone who didn’t grow up using a wok can cope.

Have fun cooking and enjoy a tasty, healthy and fast to prepare meal!

 

 

 

 

Print Recipe
Phad See Ew
Pha See Ew cooking lesson
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 7 minutes
Servings
person
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 7 minutes
Servings
person
Ingredients
Pha See Ew cooking lesson
Instructions
  1. Get your ingredients ready. Shown are ingredients for 1 portion. Don't do more than 2 portions at a time, otherwise the noodles will inevitably turn out soggy.
    Phad See Ew Cooking Class Ingredients
  2. Heat oil in a wok and start with frying the garlic
    Phad See Ew Cooking Class
  3. Add tofu cubes
    Phad See Ew Cooking Class
  4. Add egg and fry until a little solid
    Phad See Ew Cooking Class Recipe
  5. Add the noodles
    Phad See Ew Cooking Class Recipe
  6. Add soy sauce, dark soy sauce (not too much), oyster sauce, sugar and pepper
    Phad See Ew Cooking Class Recipe
  7. Add vegetables and mix well. It's done when the vegetables are cooked (they still should have a good bite to it)
    Phad See Ew Recipe
  8. Serve with lime and a bit of chilly powder
    Phad See Ew Recipe
Curry

Red Curry Paste

DIY Red Curry Paste – พริกแกงแดง

If you are already able to do the Green Curry Paste this will be a piece of cake. The only difference is the color of the chilies. Thai cooking can be so simple :-)!
If not, don’t worry. It is as easy as it looks. And if you can’t handle spicy food just use less paste for the dish you are preparing.

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Red Curry Paste
Red Curry Paste Cover
Cuisine Thai
Servings
Ingredients
Cuisine Thai
Servings
Ingredients
Red Curry Paste Cover
Instructions
  1. Here the ingredients for the Red Curry Paste in the right relation to each other. Just add a good pinch of salt
    Cooking Class Red Curry Paste 1
  2. Put all ingredients, including (sea) salt in a mortar.
    Cooking Class Red Curry Paste 2
  3. Grind the ingredients into a fine paste - et voila: Red Curry Paste
Curry

Phanaeng Curry Paste

Coooking Lesson – Phanaeng Curry Paste (น้ำพริกแกงพะแนง)

The shown recipe is for a slightly altered version of the original Phanaeng Curry Paste. Joy is leaving the shrimp paste away, which is difficult to obtain in western countries and not that great to handle because of its pungent smell. Another advantage of leaving the shrimp paste away is, that this makes the Curry Paste suitable for vegetarian and vegan cuisine.
This Phanaeng Curry Paste works perfect with Joy’s Phanaeng Curry recipe. This is as well an alteration of the original Thai recipe and very popular with our students.

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Phanaeng Curry Paste
Instructions
  1. The shown amounts are sufficient for about 10 portions, depending on how spice you would like the dish to be
    Ingredients Phanaeng Curry Paste
  2. First mince the wet ingredients which are: dried chilies soaked in water, lemon grass, red onions, garlic, galangal, ginger and tumeric.
  3. ...until it looks like this and put aside
    ready to put aside
  4. Roast the dry ingredients for the curry paste which are: coriander seeds, cumin seeds, black pepper and dried chilies
    Roasted Coriander Seeds,cumin Seeds,dried Chilli And Black Pepper And Crush To The Powder
  5. After roasting put the dry ingredients in the mortar and grind them
    Dry ingredients in the mortar
  6. ...until it looks like this
  7. Now it's time to mix the pre prepared dry and wet ingredients together
    Mix well
  8. To save time you can now use a blender with hardly any impact on the taste
  9. Heat up some cooking oil, add the paste, stir well and add some coconut milk for the creamier texture and bring to boil
  10. Here the finished result
    Done
Curry

Green Curry Paste

Super fast green curry paste – พริกแกงเขียวหวาน

This is the curry paste you can prepare for just one dish! We usually advice our cooking class students to use ready made pastes at home. In this case it is different. If you are using a blender, you can manage all in less than 20 minutes. And using the amounts shown you have enough for a family and still can keep the rest in the fridge to use it up to a week later.
Already finished? – Here is what to do with the paste: Green Curry Recipe

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Green Curry Paste
Instructions
  1. Here the ingredients for the green curry paste in the right amounts. The amount of salt added you can see in the next picture where the ingredients are already added to the mortar.
    Ingredients Green Curry Paste
  2. Put all above ingredients + some salt (preferable sea salt) in a mortar.
  3. Crush and grind the ingredients into a fine paste - We are using pestle and mortar for the beginning and then put it into a blender to save time
    Crush and grind into a fine paste
  4. And here we are already ready to use the paste in our cooking class
    Ready to be used in the green curry cooking lesson
Curry

Massaman Curry Paste

Cooking Lesson – Massaman Curry Paste (พริกแกงมัสมั่น)

The ingredients for Massaman Curry Paste are much easier to obtain than the ingredients for the distinct Thai curries. Massaman Curry is influenced by the tastes of the Indian cuisine. Indian spices are much wider spread and most of them are readily available even in a normal supermarket in the western world.

Another difference to other Thai Curries is, that most ingredients are roasted in a pan before being pounded in the mortar. You will enjoy the fragrance of the spices filling your kitchen. You can safe time by using a blender but since the blender is cutting the fibers in opposition to crushing and separating the fibers, the result is not as satisfactory taste wise as doing the hard work with pestle and mortar.

Of course you can always buy the ready made paste, but after preparing this curry paste yourself and tasting the result, we are pretty sure that you will try to find the time for doing it yourself.:-)

Print Recipe
Massaman Curry Paste
Instructions
  1. The ingredients for the paste are: Lemon grass, galangal, garlic, red onions, ginger, dry chilies, black pepper, coriander seeds, cumin seeds, cardamon, bay leaves, cinnamon, whole cloves and dried red peppers.
    Ingredients Massaman Curry Paste
  2. Roast the coriander seeds, together with the cardamon, cumin seeds, black pepper, cinnamon and bay leaves until it all smells nice and the color changes.
  3. For the best taste use pestle and mortar to grind the roasted ingredients to powder. However, nowadays there is usually a blender used, which saves an enormous amount of time and elbow grease. Remove the powder mix and put aside.
  4. Add the dried peppers, which were soaked in water and some salt
  5. Add all the remaining ingredients
  6. Add the powder mix with the paste
    Massaman Curry Paste
  7. Now it's time to put all the ground ingredients together with some oil in the blender
  8. Cook in the pan, use what you need for your Massaman Curry and keep the rest in a jar to use later
Recipe Notes

Like in most recipes for our cooking classes we do not list exact amounts - just have a look at the ingredient pic and the phase pic to get an idea. If you attended our cooking class it should not be a problem at all.

Uncategorized

Chicken Cashew Nuts

Cooking Lesson – Chicken Cashew Nuts (ไก่ผัดเม็ดมะม่วง)

Gai Pad Med Mamuang / chicken cashew nuts has its origins in the Sichuan Chinese kitchen. When the recipe made it to Thailand is unknown, and it is even lesser known when the peanuts of the original Chinese recipe were replaced by cashew nuts. What we really know is, that Chicken Cashew Nuts is a well respected immigrant and does now belong to the staple dishes of the country.
The recipe shown in this cooking lesson is a simplified version. It more than halves the preparation time and more importantly: It’s healthier. Time is saved by not frying the cashew nuts before starting the actual dish. Cashew nuts are exceptionally rich in omega 3 fatty acids and, in particular, palmitoleic acids and oleic acids. Cashew nuts are a valuable source of minerals including potassium, calcium, sodium, iron, copper, zinc, phosphorus and magnesium. In short, they are a super foods. It would be a shame to expose them to a lot of heat just to make them more crunchy and taking most of the health benefits away. Another time saver with health benefits is not to deep fry the chicken beforehand.

However, if you like, then just deep fry the chicken and fry up the Cashews until crunchy first. Then add the same way like in the recipe shown below.

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Chicken Cashew Nuts
Instructions
  1. Ingredients for 2
    Chicken Cashew Nuts Ingredients
  2. Heat oil in a wok or big pan and fry the Garlic until yellow
    Chicken Cashew Nuts Oil And Garlic
  3. Add chicken and fry until almost cooked
    Chicken Cashew Nuts - Fry the Chicken
  4. Add carrots and onions and stir until the onions are glassy
    Chicken Cashew Nuts: Add Carrots And Onions
  5. Add soy sauce and chilli paste
    Chicken Cashew Nuts: Add soy sauce, chilli paste
  6. Add cashew nuts
    Add cashew nuts
  7. Add water, sugar and oyster sauce.
    water, sugar and oyster sauce
  8. Last but not least add the red peppers and spring onions. Just add more water if you like more sauce
    red pepper and spring onion
Uncategorized

Steamed fish with Lime Sauce

Cooking Class Recipe:

Pla Kapong Nueng Manao (ปลากระพงนึ่งมะนาว)

Steamed fish with lime sauce is really easy to cook, looks impressive and tastes like heaven. There are only a few ingredients necessary and these are easy to get in the western world.
Pla (ปลา) is the Thai word for fish. Pla Kapong (ปลากระพง) is usually translated into English as Snapper. The only problem is, that the fish sold on the markets and offered in restaurants as white snapper is in reality a Barramundi or Asian Sea Bass. This fish is very popular all over Asia and northern Australia and is now becoming much wider distributed.
However, this Thai dish tastes very good as well prepared with a red snapper, grouper or similar fish. Nueng (นึ่ง) means “steamed” and Manao (มะนาว) means “lime”. You will find this dish in every single good sea food restaurant in Thailand. It is worth remembering the Thai letters or at least the Thai pronunciation of the dish: The best and most authentic restaurants in Thailand do not have the menus in English or English speaking waiters.

Now have fun with cooking!

Print Recipe
Steamed fish with Lime Sauce
Cooking Course Steamed Snapper With Lime
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Cooking Course Steamed Snapper With Lime
Instructions
  1. Add 2 cups of water to a pan or wok which fits the whole fish and bring to boil
  2. Put the fish prepared how you learned in the cooking class in the pan / wok.
  3. If necessary add water so the fish is covered and add ginger. Put a lid on and let it simmer for 10 minutes
    Phase photo cooking course
  4. While the fish is cooking prepare the sauce
Sauce
  1. Chop garlic and ginger together so they are mixed and put in a bowl.
  2. Add Salt, Sugar, Fish Sauce and Lime juice and mix all together
Final preparation
  1. Sprinkle celery on fish, close the lid and let it boil for another 10 min.
    Cooking Course Steamed Snapper With Lime
  2. When the fish is cooked, take it out of the pan and place it together with some soup from the pan onto a large plate
  3. Pour the sauce over the fish and garnish with celery, spring onions and slices of lime
Soup

Tom Kha

Cooking Class Recipe – Tom Kha (ต้มข่า)

The recipe for this cooking class is the most common variety of Tom Kha, which is Tom Kha Gai, or Chicken Galangal Soup.

In case you already had a look at our Tom Yum cooking class recipe you know that Tom (ต้ม) means “cooked” in Thai language. Kha (ข่า) means Galangal, as well known as Thai Ginger of Galgant. But this is not what most foreigners remember when they have eaten this famous Thai dish. It is the creamy coconut milk which is the base for this soup. The coconut milk softens the heat of the spices and gives you a nice afterburn in the throat.
Now let’s go to the hands on experience with the recipe for this cooking class:

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Tom Kha
Tom Kha Gai
Servings
Ingredients
Servings
Ingredients
Tom Kha Gai
Instructions
  1. Ingredients for one shown on a plate: Chicken, mushrooms, baby corn, carrots, kaffir lime leaves, spring onions, lime, galangal, cherry tomatoes, garlic, red onions
    Cooking Class Tom Kha
  2. Add coconut milk to a sufficient sized pot.
  3. Add the galangal, chopped lemon grass, chopped onion, baby corn, carrots, garlic and some water.
    Cooking Class Tom Kha
  4. Bring to boil.
  5. Add sugar, salt, chicken, mushrooms, tomatoes and the rest of the coconut milk.
    Cooking Class Tom Kha
  6. Boil until chicken is cooked and add kaffir lime leaves, spring onions, black pepper, lime juice and if you like some coriander
    Cooking Class Tom Kha
Uncategorized

Morning Glory

Thai Cooking Lesson – Morning Glory ผักบุ้ง

Thai Cooking Lesson Morning Glory
The Morning Glory used for this dish is Ipomoea aquatica, also known as Water Morning Glory or Water Spinach. It is very popular in SE Asian countries as a side or main dish. In most states of the US it is prohibited to cultivate, since it is regarded as a pest but in Texas it is allowed to be grown for personal consumption due to its undeniable culinary potential. This is nothing to worry about, since the consumption is not illegal. Water Morning Glory is now available all over the world at your favorite Asia shop.
A few years ago, when Sairee on Koh Tao still was a swamp in parts, there was a restaurant which was able to harvest their daily supply of the vegetable in a little swamp pond I could see from my office. That stuff really grows like a weed 😉
However, it is a truly popular dish here in Thailand, and, since it is missing on most menus of Thai restaurants abroad, it is a must to taste if you are in the country, and an easy done recipe to learn in your Thai cooking course with Joy.

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Morning Glory
Morning Glory Recipe
Cuisine Thai
Keyword morning glory
Servings
Ingredients
Cuisine Thai
Keyword morning glory
Servings
Ingredients
Morning Glory Recipe
Instructions
  1. Chop the Morning Glory to 1 1/2 " (4 cm)
    Morning Glory Recipe
  2. Crush garlic and chilly (amount to your liking or none) in a mortar
    Morning Glory Recipe
  3. Put sugar, soy sauce, oyster sauce, soy bean paste, crushed garlic and chilly on top of the morning glory
  4. Add a little water to the plate and heat oil in a wok
  5. Make sure the wok is evenly hot. Pour the content of the plate in and stir fry for a short time. If the morning glory turns black you stir fried it too long - start again 😛
    Morning Glory Recipe
  6. Ready to serve