Flavors of Thailand

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.


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.


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 !



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 !



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".


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


1 tablespoon fish sauce
1/2 tablespoon palm sugar


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 !


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.


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


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 !