Thai red curry noodles

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Thai curried fried rice

One of the easiest one-pot meal that can be done up in a jiffy…
You can use beef, pork or prawns and veggies of your choice. Of course don’t use veggies that get too mushy as they cook. I have not used salt as store brought curry paste are salty and so does fish sauce.  So please taste first before adding salt.

You need –

  • Red curry paste – 2 tablespoon
  • Cooked cold rice – 2.5 cups
  • Chicken fillet – 200 grams, cut into thin strips
  • French beans – Cut into 1.5 inch long, 1/2 cup
  • Carrot – Cut into thin 1.5 inch long, 1/2 cup
  • Baby corn – Cut into 1.5 inch long, 1/2 cup
  • Lime leaves – 2, finely chopped
  • Fish sauce – 1.5 tablespoons
  • Spring onions and coriander leaves to garnish

How to –

Heat oil in wok/skillet. Add the curry paste and cook till fragrant and oil starts to separate. Add the chicken strips and fry till done.
Add the veggies and cook till done ( Do not over cook. Keep them crisp). Add the rice, lime leaves and fish sauce. Combine well and continue to fry till the rice is heated through.
Garnish with spring onions and coriander leaves. Serve hot with fried eggs.

Sending this recipe to Cooking With Seeds (CWS) December 2013: Rice. For detial on the events click here CWS event announcement


Thai Mango Sticky Rice


You need –

  • Glutinous rice – 2/3 cup
  • Thick coconut milk – 3/4 cup + 1/4 cup for the sauce
  • Granulated sugar – 3-4 tablespoons + 1 tablespoon for the sauce
  • Ripe mangoes – 2
  • A pinch of salt
  • Yellow split peas – 2 tablespoons, dry roasted

How to –

Rinse the rice in several changes of  running cold water. and soak the rice over night in bowl of fresh water.
Drain the rice well and spread it evenly in a steamer lined with muslin or cheese cloth. Cover and steam over a pan of simmering water for about 25-30 minutes or till the rice is tender.
To make the sauce, In a pan warm 1/4 cup of coconut milk over low heat. Add 1 Tablespoon. sugar (Add more to suit your taste), stir till the sugar dissolves. Turn off the heat and set aside.


In pan pour 3/4 cup of coconut milk salt and sugar. Over a medium heat, stir continuously and dissolve the sugar. Bring to a boil. Now add the rice and stir well. Turn off the heat. Cover and leave the rice mixture to stand for 10 – 15 minutes.
Peel the mangoes, cut into slices. To serve spoon the rice on to the serving plates and sprinkle the peas over. Arrange the mango slices on the side and drizzle the sauce over.
Note – Traditionally bamboo baskets are used for steaming. So if you have one go ahead and steam the rice in the basket lined with muslin or cheese cloth as mentioned in the recipe above.

Kai phat Krapow / Thai basil chicken


On our visit to Thailand a couple of years back, food was something we enjoyed the most apart from the hospitality of the Thai people. It quite amused me the way they greet you, spoke so softly and so glad that I work closely with Thailand as my office is headquartered there.  And during our trip, I got to taste some authentic Thai food both at the restaurants and at a friend’s place.  Ever since I have been a fan of Thai food and do cook them at home. One of them that I cook often is Kai phat Krapow or Thai basil chicken.
A simple and delicious chicken recipe you can imagine. Robustly flavored with garlic, chili and Basil is sure going to leave you longing for more.  You can also cook this with minced beef or pork.  Adjust the heat with adding more or less chili to suit your taste.  

You need –

  • Minced chicken – 250 grams
  • Fresh Thai basil leaves – 1.5 cup
  • Fresh red chili – 3 or as per your taste, finely chopped
  • Garlic big cloves – 3, minced
  • Long beans – chopped into 0.5 inch, 1/3 cup
  • fish sauce – 2 tablespoons
  • Dark soy sauce – 1 tablespoon

How to –

Heat oil in a wok and add the garlic, Saute till aromatic, Tip the minced chili and cook briefly.

Add the chicken and cook till the chicken changes the color. Use a wooden spoon and break the chicken to small lumps. Add the sauces, mix well.

Add the basil leaves, cook till the leaves wilted and fragrant. Mix well and turn off the heat and serve hot with Thai Jasmine rice.



Tom Kha kai (Thai coconut chicken soup)

                                                              Tom Kha kai
You need –
  • Chicken stock – 2 cups
  • Thick coconut milk – 1 cup
  • Boneless chicken meat – 125 grams
  • Lemon grass stalk – 1, bruised
  • Galangal  – 12 thin slices (if you cannot find this use fresh ginger)
  • Lime leaves – 2
  • Garlic cloves- 1 big, crushed
  • Shiitake Mushrooms (or button mushrooms)– 125 grams , thinly sliced
  • Fish sauce – 1 tablespoon
  • Freshly squeezed lime juice- 1 ½ tablespoons
  • Spring onions – 1, thinly sliced
  • Coriander leaves – 2 tablespoon minced
  • Chilies – 3 sliced.
  • Salt and pepper – as per taste
Tom Kha kai
How to –
  • In a pan, bring the chicken stock, half the coconut milk and chicken slowly to boil.
  • Add the lemongrass, galangal/ginger, chilies, lime leaves, garlic, salt and pepper, Stir well and bring to boil again.
  • Reduce the heat to low and simmer uncovered for 15 minutes or till the chicken is cooked, stirring occasionally.
  • Add in the mushrooms and cook for another 5 minutes. Add in the other half of the coconut milk.
  • Turn off the heat when the soup is about to boil. Add the fish sauce and lime juice. Mix well.
  • Into the serving bowls; season with spring onion and coriander leaves. Serve hot.

                                                                               Tom Kha kai

Thai Chili fried rice

As the name suggest, it’s Hot!!! I got this recipe from one of my cookbook and wanted to share with you.  It’s so delicious, simple to make and a total pleasure to eat. The two key Asian indigents, Thai red chili paste and fish sauce are available in any Asian store or at the Asian section in your super market. For those who are not so easy with the heat, you can de-seed the chilies and then add-in.
Thai Chili fried rice
You will need –
  • Cold steamed rice – 4 cups
  • Peanut oil – 3 tablespoons
  • Onion – 1 large finely chopped
  • Red chili – 1 sliced
  • Green Chili – 1 sliced
  • Thai red curry paste – 1 tablespoon
  • Chicken breast – 1 finely diced (you can use 1 pork chop instead of chicken)
  • Prawns – 500 grams. Shelled and de-veined
  • Eggs – 2 beaten
  • Salt – to taste
  • Pepper  – to taste
  • Fish sauce – 3 table spoons
  • Spring Onions – 1 cup chopped
  • Coriander leaves – ½ cup
  • Red chilies – 2 for garnishing (optional)

  • Heat oil in a wok. Fry Onion and sliced chilies until soft.
  • Add the curry paste and fry until the oil separates from the mixture.
  • Now add the chicken/Pork and fry until cooked and then add the prawns. Fry for a minute or two (or until prawns turn pink)
  • Add the rice and toss thoroughly until the rice is coated with the curry mixture and heated through.
  • Push the rice to the side of the wok making a well in the middle, now add the beaten eggs, season with salt and pepper.
  • Stir until the eggs start to set and mix well with the rice on high heat until the eggs are cooked.
  • Sprinkle the fish sauce evenly over the rice and combine.
  • Turn off the heat and stir in the spring onions.
  • Garnish with coriander leaves and chili.