Mango Smoothie

Serves 4

It's summer and it is raining mangos in Thailand ! Wherever you are, I hope you can find some big, sweet mangos to enjoy. There are many different types of mangos and it is best to try to find the sweet variety. When making a mango smoothie make sure the mango is very ripe. A mango is sweetest when it becomes very soft to touch and starts to develop spots, much like a banana. This is a simple, summer recipe that is best enjoyed frozen or right out of the blender.

Ingredients:

4-6 mangoes, depending on size

4 small containers of plain yogurt, 150Ml. each

1 small yogurt container of white cane sugar, about 150 Ml.

water .75 Ml.

Preparation:

1. Peel , remove seed and quarter mangos.

2. Bring water to a boil and add white cane sugar, stir until it becomes a syrup.

3. Combine mangoes, plain yogurt and syrup in blender and mix on high until smooth.

4. Pour into glasses and place in the freezer until frozen or your desired temperature.

Enjoy the mango smoothies !

Sincerely,

Toom

Thai Stir Fry

Serves 1

Creating a great Thai Stir Fry dish is fast,easy and delicious ! The most important thing is to make the stir fry sauce to fit your taste, after a couple of times you will know exactly how you like it. Stir fry is a great vegetarian dish and can be made with whatever is in season. You can also add just a little pork, chicken or beef to add more flavor. Also, don't forget to add some nuts, tofu or ginger. Just remember to be creative because you can add whatever you like....you will love it !

Ingredients :

2 tablespoon Olive oil

3 tablespoons oyster sauce or to taste

2 tablespoons mushroom soy sauce or regular soy sauce

1 teaspoon sugar

Vegetables of your choice

Meat of your choice

Preparation :

1. Heat olive oil in wok or pan.

2 Add thinly sliced meat and cook for a minute or two. I add the garlic about now.

3. Add your favorite vegetables.

4. Add the oyster and soy sauce, and sugar.

5. Continue to toss and stir fry for about 3 - 5 minutes or until desired tenderness.

Enjoy the Thai Stir Fry !

Sincerely,

Toom

Red Curry With Chicken

Serves 1

As with most Thai selections, it is probably best to have a large glass of water handy to cool down the mouth, especially when you decide to enjoy Red Curry. But don't be scared off ! The coconut milk provides an excellent balance by cooling down the red chili peppers. This is a very traditional and common curry dish that can be found most anywhere in Thailand, from street vendors to restaurants and temples. I use both the tiny golf ball size Thai eggplant or regular eggplant that can be found in almost any supermarket. Red curry with chicken is usually eaten with Thai jasmine rice or rice noodles known locally as "kanom jeen".

Ingredients:

1/4 cup chicken breast thinly sliced
1 large eggplant, stem removed and cut into pieces or 5 whole small eggplants
1/2 large red chili sliced thin
1 kaffir lime leaf, torn into pieces with the stem removed
1/4 cup sweet basil leaves
1/2 cup thick coconut milk
1/2 cup thin coconut milk
1 tablespoon red curry paste

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Bring the thick coconut milk to a boil in a saucepan over medium heat.
2. When the coconut oil separates from the milk, add the red curry paste, fish sauce and
palm sugar.
3. Continue to stir for one minute. Add chicken and stir for about one minute.
4. Add the thin coconut milk and bring to a boil once again.
5. Add eggplants and kaffir lime leaf.
6. Add fish sauce and sugar.
7. Cook for two minutes over low heat until all the ingredients are cooked.
8 Add the red chili pepper and basil leaves, then remove from heat.
9. Ready to eat, serve with jasmine rice or rice noodles.

Enjoy the Red curry with chicken !

Sincerely,
Toom

Green Curry with Beef

Serves 1

Green curry is probably the most famous of the Thai curries. In the Thai language it is described as "gaang kiow waan", or sweet green curry. It should be prepared slightly sweet but also have the traditional Thai spicy heat to round it out. This particular recipe is featured with beef, but could also be prepared using either chicken, pork or fish. Of course it is best to use the Thai sweet basil leaves, but if they are not available you may use another type. If you can't find the tiny eggplant, then zucchini may be used. Of course it should be served with hot Thai jasmine rice, "kanom jeen" which is a Thai style rice spaghetti noodle or pasta.

Ingredients:

1/2 cup thick coconut milk

1/2 cup thin coconut milk

1/3 cup beef steak, chicken breast, pork or fish

1 tablespoon green curry paste

8 small eggplants or 2-3 green zucchini

1 kaffir lime leaf

1/2 tablespoon palm sugar

7-10 leaves of sweet basil or to taste

1 large red chili, cut into thin strips

1 tablespoon fish sauce

Preparation:

1. Place the thick coconut milk into a sauce pan and cook over medium heat for 3-5 minutes until the coconut oil starts to separate.

2. Add the curry paste, continue to stir until you can smell the aroma of the green curry paste cooking.

3. Add the meat and continue to cook until the meat is about half cooked.

4. Add the thin coconut milk.

5. Bring the mixture to a boil, then add the eggplant and kaffir lime leaf.

6. Continue to cook until the meat is cooked thoroughly.

7. Add the fish sauce and palm sugar.

8. Add the basil leaves, and stir to combine. Remove from heat and serve garnished with a large red chili and basil leaves.

Enjoy the Green Curry !

Sincerely,

Toom

Pad Thai / Stir Fried Noodles

Serves 1

This is the basic Pad Thai recipe that you will find in most food carts around Thailand. There are many variations of course, to suit each region and tastes. It is especially delicious with shrimp and is also a very popular vegetarian dish. Sure Pad Thai is known as the ultimate "street food", but don't let that discourage you from trying something that is out of this world!

Ingredients:

100 gm. of dried rice noodles

1 clove garlic crushed

1/4 cup of firm tofu, chopped

1 tablespoon oil

30 gm. fresh bean sprouts

1 egg beaten

1/4 cup water

2 stalks of chives, chopped

1 tablespoon white sugar

Sauces:

1 tablespoon tamarind juice (optional)

1 tablespoon soy sauce

1 tablespoon fish sauce

Preparation:

1. Place the dried rice noodles in hot water for 1-2 minutes to soften.

2. Place the oil in a wok or heavy pan over medium heat until hot.

3. Add the tofu and garlic, stir until the tofu turns brown.

4. Add the noodles followed by the water.

5. Keep stirring until the noodles are soft, about 1 minute.

6.Turn the heat to low, add the fish sauce, soy sauce, sugar and tamarind juice.

7. Turn up the heat to medium and cook for 1 minute.

8. Remove the noodles from the wok and set aside.

9. Add the bean sprouts and chives to the noodles that are set aside.

10. Add a bit of oil to the wok increase the heat to high then add the beaten egg and cook into a thin omelet.

11. Add the noodles and mix well.

12. Add crushed unsalted roasted peanuts, crushed chili powder, little sugar, vinegar to taste and fish sauce to taste.

Enjoy the Pad Thai !

Sincerely,

Toom

Penang Curry

Serves 1

Penang curry is one of the more popular Thai curries from the basic selection of green, yellow and red. There are several popular variations from vegetarian to any kind of meat that you might prefer. Penang curry paste is a slight variation of the red chili paste, coriander and cumin are added to the red chili paste to create the distinct Penang taste. Penang curry paste is cooked in the heavier, cream of coconut milk which creates a thicker and pastier consistency. If you prefer a thinner consistency, you may add some water.

Ingredients:

Your choice of beef, chicken, pork, shrimp or any other meat. Tofu can also be used

1/2 cup thick coconut milk

1 tablespoon oil

1 tablespoon curry paste (with coriander and cumin)

1 tablespoon fish sauce

1/2 tablespoon palm sugar

1 kaffir lime leaf, torn with stem discarded

1/2 cup of peas, baby eggplant or your favorite vegetable

1 large red chili for garnish

several sweet basil leaves for garnish

Preparation:

1. Place the oil in the saucepan and add the curry paste. Cook over low heat and continue to stir until the curry paste is cooked, about 1-2 minutes.

2. Add the meat and cook for about a minute or until about done. Add the thick coconut milk, kaffir lime leaf and vegetables.

3. Add the the fish sauce and palm sugar.

4. Continue to cook for about 5 minutes, add the sweet basil leaves and stir to combine.

5. Remove from heat and garnish with red chili pepper.

Of course, It is always served with hot, fresh Thai Jasmine rice.

Enjoy the Penang curry !

Sincerely,

Toom

Yellow Chicken Curry

Serves 1

This is a fast and easy curry recipe that almost makes you think you are in India. The use of curry powder is an interesting twist in the Thai kitchen. Of course it is best to use fresh chili paste made from scratch, or simply use a quality ready-made chili paste as a substitute. This is best served with hot steaming Jasmine rice.

Ingredients:

1/2 cup or 100 grams of chicken breast cut in cubes
1 medium potato, pre-cooked and cut in cubes
1/2 cup thick coconut milk
1 medium onion cut into small pieces
1/2 cup thin coconut milk
1 tablespoon curry paste
1 or 1/2 teaspoon curry powder

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Put 1/2 cup thick coconut milk into a saucepan and warm over low heat until the oil begins to separate
2. Add the curry paste and curry powder while stirring for about one minute
3. Add chicken and cook until done, several minutes
4. Add 1/2 cup thin coconut milk
5. Add potato
6. Add fish sauce and palm sugar, simmer for three minutes until the sauce thickens
7. Remove from heat and serve

Enjoy the Yellow Chicken Curry!

Sincerely,
Toom