Green Curry

1-2 T oil
1/3 C Green Curry paste
2-4 Chicken breast, pork, or steaks
1 can of coconut milk about 14 fl oz
3-4 Tomatillos cut into fourths
1-2 Large Carrots peeled and cut thin. (green peppers and onions you can add as well)
1T. fish sauce
1 t sugar
2-3 Thai chilies seeds removed.
Small handful of sweet basil leaves
But oil and curry paste in a pot and stir while stove is on medium heat, cook until you smell the curry. Add a little coconut milk then add the meat. Cook meat until meat is done then add the rest of the coconut milk, tomatillos, and carrots. Let boil until the carrots are tender about 10 min. add Fish sauce and sugar. Stir and let simmer for about 1 min. add basil and chilies cover and let it simmer for a few min. Serve with rice.

Nam Tok (Waterfall Pork)

(This is a Eastern Dish, So its a little different then the kind of dish then you would see at most Thai restaurants)

First you will need some Khaw Kuah. On a flat cookie sheet sized pan with sides, spread out a single layer of jasmine rice

(you don’t need a lot just enough for 2 T of rice smashed) put in oven at 350 degrees and roast until brown. about 15 to 20 mins. (you will need to stir occasionally so it will brown evenly) remove from oven and let cool. Smash rice with a pistel and bowl or put it through the food processor. MAGIC BULLET is the best thing we have found! (It should look like chunky flour.) Khaw Kuah will saves in fridge well. Place in a glass jar with a lid.

Dish:
1 lean med sized pork roast or 2 lean flank steaks. (This recipe is good to use up pork or beef leftovers)
2 T. fish sauce
3 limes squeezed for juice (lemon Juice will work, just something sour)
2 heaping T for khaw Kuah
2 heaping t. dried and smashed chilies you can buy ready to use
½ C red onions
½ C scallions
¼ C cilantro cut up
1/4 C. chicken broth (you can just use water)

Brown meat slightly, remove from pan and cut into very thin 1 inch pieces. (Cut leftovers into same size) Brown meat until it’s done over med or med high heat with the chicken broth until done. Add one at a time and stir in lime juice, khaw khuah, chilies, fish sauce, red onions, cilantro, and scallions. Stir all until mixed well about 45 sec. Pour in serving dish and serve with sticky rice.

Sticky Rice

You will need to go to an Oriental Market and get some sticky “Thai gluttinous” rice. You also need a steamer or a special basket you can also get at a Thai market or I got a steamer at Kitchen Needs.



Pre soak rice for about 3 hours. There should be about 1/3 more water then rice. When it has soaked enough you should be able to bite through a grain easily.


After soaking the rice you will want to strain out the water. If you have a steamer place Cheese Cloth (available at most grocery stores) down on the steamer bottom. Spread the prepared rice on top. (The cheese cloth is only there so that your rice doesnt fall in the cracks) A Thai basket won't need the cheese cloth because its woven tight enough) The pot of water underneath the steamer needs to maintain a Rapid BOIL, steaming the rice for about 30- 45 min. depending on how much rice you are cooking. The rice will go from white to a clear (translucent) color. Also it will have the ability to clump together easily.

After the Rice is done, dump rice into a bowl, remove cheese cloth and stir so the rice will release the steam. Other wise your rice will go sticky.

Bangkok Basil

Bangkok Basil

2-3 T oil

4-5 cloves of garlic

3-4 Thai chilies (as hot as you want)or 1 T of crushed Dried Chilies.

½ lb of meat (chicken pork or beef) cut into 1” strips.

2 T oyster Sauce

1C vegetables (broccoli, green and red bell peppers, carrots, snap peas, green onions… Etc...)

1 t sugar

1 T fish sauce/ soy sauce

Small handful of holy basil leaves.

Put garlic peppers and oil in a pan and sauté until garlic turns yellow add the meat and sauté until meat is done. Add Oyster sauce, vegetables, sugar, and fish sauce or soy sauce. Simmer until the vegetables are slightly tender. Add basil leaves stir for 1 min. Serve with Jasmine rice.