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This Thai cookbook offers basic recipes for staple dishes that include both homemade and store-bought options. From appetizers to desserts, each step-by-step recipe lists preparation times (most within thirty minutes) and alternates for less accessible ingredients. Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than 100 simple recipes for delicious Thai food.

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Published by BS_Library, 2020-06-18 11:43:12

Everyday Thai Cooking

This Thai cookbook offers basic recipes for staple dishes that include both homemade and store-bought options. From appetizers to desserts, each step-by-step recipe lists preparation times (most within thirty minutes) and alternates for less accessible ingredients. Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than 100 simple recipes for delicious Thai food.

Keywords: Thai Cooking

For my late mo
an amazing che
who continues to in

other Leeann,
ef and teacher
nspire me every day









Everyda

QUICK AND

Fo
Phot

ay Thai Cooking

D EASY FAMILY STYLE RECIPES

Katie Chin

oreword by KATIE WORKMAN
tography by MASANO KAWANA

T utt l e Publishing

Tokyo Rutland, Vermont Singapore

Summer Rolls with Shrimp and Mint

Contents Chapter One

A Cookbook to Treasure 6 Appetizers a
The Joys of Thai Cooking 8
Basic Cooking Techniques Lemongrass Chicken W
and Tips 12 Sweet & Spicy Thai G
Basic Tools and Utensils 14 Chicken Satay with Sp
Thai Ingredients 16 Sauce 31
Summer Rolls with Sh
THE BASICS Chiang Mai Chicken i
Steamed Mussels in L
Ginger Lime Dipping Sauce 22 Basil 35
Roasted Red Chili Paste 23 Thai Crab Cakes 36
Sweet Thai Chili Sauce 24 Black Pepper Garlic S
Spicy Peanut Sauce 24 Panaeng Curry Meatb
Sweet Hot Garlic Sauce 25 Crunchy Siam Spring
Hoisin Peanut Sauce 25
Basic Curry Sauce 26 Chapter Two Sou
Fresh Coriander Leaves (Cilantro) 26
Lime Soy Sauce 26 Shrimp Coconut Soup
Basic Chicken Stock 26 Chicken Coconut Sou
Basic Fish Stock 27 Sizzling Rice Seafood
A Side of Spicy Thai Cukes 27 Vegetable and Tofu So
Tangy Pumpkin Soup
Sour Spicy Shrimp Sou
Hot and Sour Chicken

Lemongrass Chicken Wings

and Snacks Chapter Three Salads

Wings 30 Spicy Thai Salad with Minced Pork 54
Glazed Cashews 30 Lemongrass Chicken Salad 55
Spicy Crispy Calamari Salad 56
picy Peanut Mango and Prawn Salad 57
Glass Noodle Salad with Shrimp and
hrimp and Mint 32 Basil 58
in Lettuce Cups 34 Green Papaya Crab Salad 59
Lemongrass and Roast Duck Salad 60
Vegan Tofu Salad 61
Spare Ribs 38 Thai Steak Salad 63
balls 38
Rolls 41 Chapter Four Poultry

ups Chicken with Cashews and Thai Chilies 66
Chicken with Mint and Thai Basil 67
p 44 Crispy Mango Coconut Chicken 69
up 45 Thai BBQ Chicken 70
d Soup 47 Phuket Chicken with Lemongrass
oup 48 Curry 72
Braised Chicken in Thai Yellow Curry 73
49 Chicken with Curry Paste and French
up 50 Green Beans 74
n Soup 51 Pineapple Duck Curry 75

Green Papaya Crab Salad Sour Spicy

Chapter Five Chapter Seven

Beef, Pork, and Lamb Noodles and

Thai BBQ Pork 78 Thai Flat Noodles 104
Stir-fried Pork with Spicy Green Beans 79 Spicy Peanut Noodles w
Shaking Beef 81 Pad Thai 106
Beef with Ginger and Black Mushrooms 82 Glass Noodles with Egg
Panaeng Beef in Red Curry Peanut Sprouts 108
Sauce 83 Glass Noodles with Cra
Chiang Mai Pork Curry 84 Flat Noodles with Broc
Crying Tiger Lamb 85 Crab Fried Rice 111
Beef with Red Chili Paste and Lime Leaves 87 Spicy Fried Rice 112
Sweet and Tangy Thai N
Chapter Six Seafood Pineapple Fried Rice 11

Grilled Fresh Salmon with Green Curry Chapter Eight
Sauce 90
Grilled Halibut in a Mango Coconut Vegetables a
Sauce 91
Thai Green Curry with Prawns 92 Chinese Broccoli and C
Clams with Roasted Chili Basil Sauce 93 Spinach, Mushrooms, a
Pan Seared Scallops on Coconut Rice 94 Sprouts 118
Shrimp, Lemongrass and Basil 96 Stir-fried Vegetables wi
Seafood Feast with Basil and Chilies 97 Sauce 119
Fragrant Coconut Fish in Banana Asparagus, Shiitake Mu
Leaves 99 Tofu 120
Whole Crispy Seabass with Sweet Green Beans and Tofu w
Garlic-Chili Sauce 100 Sauce 121
Whole Catfish in Coriander Chili Sauce 101 Thai Garlicky Eggplant
Winter Squash Curry 12

y Shrimp Soup Shaking Beef

d Rice Spicy Thai Tofu with Spinach, Basil, and
Peanuts 124
with Cilantro 105 Thai Tofu with Summer Squash, Red Bell
Pepper, and Lime 125
g, Beef, and Bean
Chapter Nine Desserts
ab 109
ccoli 110 Coconut Cream Custard in Banana Leaf
Bowls 129
Noodles 113 Banana, Kiwi, and Passion Fruit Salad 130
15 Sweet, Ripe Mango with Sticky Rice 131
Lemongrass Custard 132
and Tofu Coconut Cake with Mango Sauce 133
Coconut Thai Basil Ice Cream 134
Cashew Nuts 118 Thai Basil Lemon Soda 135
and Bean Mango Shake 135
Thai Iced Tea 136
ith Chili Tamarind Lemongrass Ginger Ale 136
Banana Spring Rolls 138
ushrooms, and
Resources 140
with Garlic Index 141
Acknowledgments 143
122
23

A Cookbook to Treas

Thai food is as exciting as it gets. I won’t try to encapsu-
late why, because Katie Chin has done a wonderful job of
presenting it, but suffice it to say that when Katie told me
she was writing a Thai cookbook, a pleasurable little shock
went through me. I can’t quite dissect which part was the
pure pleasure of thinking about Thai food, or which was
the thrill of knowing that Katie was tackling the subject.

The words Katie Chin uses to open her cookbook,
to describe Thai food, are wonderfully analogous to the
words I would use to describe her: Bold. Exotic. Diverse.
Pungent. Sweet. Sour. Salty, Hot. Crunchy. Bright. Fra-
grant. Soothing. Unique. Alive.

Actually, the only words I skipped are “sometimes
bitter,” as I haven’t known that to be the case with Katie.
But really, would that be so bad?

I know you want to hear about the recipes. And you
should; they are fantastic. But first a bit of background.

I met Katie Chin when she and her famous restaura-
teur mom pitched a book to me when I was a cookbook
editor. Katie was in the supporting role to her mom, who
was a Chinese restaurateur against all odds, immigrating
from China with her husband to Minneapolis, starting a
tailoring business to make ends meet, cooking a "thank
you dinner" for her clients, which led to teaching cook-
ing classes, which led to catering, which led to a collec-
tion of successful Asian restaurants. Leeann was a quiet
powerhouse of a woman, and Katie was filled with admi-

6 Everyday THAI Cooking

sure...

ration for her mom, and a more than willing student. We
both learned together during the making of that book.

Katie then became a caterer, and a cookbook author in
her own right, and her great skill is taking authentic Asian
food and translating it into something deliciously accessible
for our modern pantries and kitchens. That she has tackled
Thai food, one of the most popular and delicious Asian
cuisines, in this book will make many of us very happy.

Segue to the recipes! The condiment chapter alone
knocked my socks off. I want to add Nam Prik Pao to
everything I eat from this day forward. My family and
neighbors adored the Thai Flat Noodles (Rad Na), and
the lemongrass chicken wings were stupidly finger-
licking delicious. I have now stocked up on tamarind and
galangal and of course ginger, garlic, and fish sauce, and
am expecting this cookbook to join the splattered, bat-
tered ranks of favorite cookbooks in my kitchen.

It’s always exciting to bring a new cuisine into your
comfort zone. Being able to recreate the fresh, bright,
and addicting flavors of Thai food in my own kitchen is a
joy, and I am going to think of Katie with gratitude with
every Gai Yaang that graces my table.

KATIE WORKMAN





The Joys of Thai Coo

Bold. Exotic. Diverse. Pungent. Sweet. So
Hot. Sometimes bitter. Crunchy. Bright. F
Soothing. Unique. Alive. All these words a
come to mind when I think of Thai food.

My love affair with Thai food began when I was in high sc
ing up in Minnesota under the tutelage of my famous chef
mother, Leeann Chin. I grew up learning the fundamental
cuisine: stir-frying, steaming, grilling, deep-frying, creating
and intricate dumplings. My culinary worldview was a Can

Then one day that all changed. My mother took me to A
met Thai Restaurant in Chicago when we went to visit my
who was earning his PhD in mathematics and, suddenly, m
exploded with aromatic essences, piquant flavors, and abun
from our eight-course meal.

Chinese cuisine has had a major influence on Thai cooki
threads of Chinese techniques and flavors are ever so delica
into Thai dishes that I felt an homage to my Chinese herit
bite. I was impassioned by the exciting flavors I was experie
first sip of Tom Yum Soup, the crunch of the roasted rice p
Larb, the spike of chilies in the Chicken with Thai Chili an
the sour, sweet tangy satisfaction from my first taste of Pad
the cooling sensation of a mango shake tempered the thrill
sensations I was encountering for the first time.

After leaving my career as a film and television marketin
to follow my culinary dreams, I formed Double Happiness
was excited to put my love of bold and exotic Thai flavors t
my pan-Asian catering kitchen. Soon I was mincing lemon
steamed mussels, simmering large pots of Thai curries and
pounds of chicken for satays with spicy peanut sauce. My c
wild and my culinary world view was forever broadened.

8 Everyday THAI Cooking

oking

our. Salty.
Fragrant.
and more

chool grow-
f/restaurateur
ls of Chinese
g velvety sauces
ntonese one.
Arun’s Gour-
y brother, Bill,
my taste buds
ndant textures

ing. The
ately woven
tage with each
encing: my
powder in the
nd Basil and
d Thai. Finally,
l of culinary

ng executive
s Catering and
to the test in
ngrass for Thai
threading
clients went



Chiang Mai Chicken in Lettuce Cups

the joys of thai cooking 9

Grilled Fresh Salmon with Green Curry Sauce

10 Everyday THAI Cooking



Being aware
Thailand for ou
our culinary od
around Bangko
satays and crisp
Yum Salad. We
from Chiang M
ing. We traveled
sampled melt-in
paper summer r
tion. Heading s
Phuket, Koh Sa
that was so fres
sea—from crisp
der clams simm
back with a full
take my love of

I retired from
lan and Becca a
friends who lam
table.Tired of ta
ideas so I create
knowledge, tips

When I was
chance. I’m exci
people who are
simple and econ
weaving your ow
You'll soon deve
be the talk of th
goodbye.

of my love for Thai food, my husband whisked me off to
ur honeymoon. What an amazing guy! We set forth on
dyssey with open hearts, minds, and palates. We strolled
ok sampling all that Thai street food has to offer, from
py spring rolls to steaming bowls of noodles and Som
e rented a jeep and traveled along the Mae Hong Son Pass
Mai sampling this region’s famous Burmese style cook-
d over to the Northeastern province of Issan where we
n-your-mouth Shaking Beef (page 81) and delicate rice
rolls influenced by the Vietnamese immigrant popula-
south, we spent the tail end of our trip island hopping to
amui, Pi Pi, and Krabi. There, we were treated to seafood
sh it felt like it was jumping onto our plates from the
py whole fish topped with spicy garlic-chili sauces to ten-
mering in a delicious and pungent chili basil sauce. I came
l belly, tons of new ideas, and an excited heart eager to
f Thai cooking to the next level.
m my catering business to become a mom to twins, Dy-
and stepdaughter Kyla. As a new mother, I related to my
mented about how challenging it is to get dinner on the
akeout, all of my friends were begging me for new recipe
ed my blog, The Sweet and Sour Chronicles where I share my
s, and recipes for creating everyday Asian dishes.

asked to write Everyday Thai Cooking, I jumped at the
ited to arm you with my collection of Thai recipes for real
juggling hectic schedules. My book will show you how
nomical Thai cooking can truly be, and soon, you’ll be
wn brilliant Thai tapestries of taste, texture, and aroma.
elop a love affair with Thai cooking too. Not only will you
he neighborhood, but you can kiss your take-out menus

KATIE CHIN

the joys of thai cooking 11

Basic Cooking Techn

Thai cooking is much easier than you think.Yup, it’s true. When
class at my house the other day, they couldn’t believe how simple
for take-out to get to my door and the restaurant is less than a m
nique. At its very core, Thai cooking is about using the freshest i
achieve a balance of hot, sweet, sour, and salty flavors in every di
to 30 minutes! With a couple of exceptions, it’s all about fast coo
usually at the beginning and end of cooking. Okay, it’s time to t
rules for healthier, tastier, and easier Thai meals at home. Ready,

How to prepare lemongrass How to chop lemongr
Preparing lemongrass is important because your food processor
you will use it all the time when cooking Thai freeze for later
food. It’s easy to understand why this frisky To save time, I like to pr
cousin to ginger, with its citrusy aroma and of lemongrass and free
woodsy-lemony flavor, is widely used in Thai some from the freezer.
cooking—it enhances every dish it touches. pounds and follow thes

There are two ways to prepare lemongrass: 1. Follow steps #1 and
Finely chopped for marinades, stir-fries, salads Lemongrass. Next, slice
and curries; and cut into larger pieces for soups parts of the stalk at the
and sauces. rated knife. Feed the bu
food processor blade un
How to mince lemongrass sliced lemongrass and m
1. Remove the first 4–5 tough fibrous outer 2. Place minced lemong
layers of the lemongrass stalk with your fingers resealable plastic food-
to reveal the softer, yellower part of the stalk
that you’ll be using. The remaining layers will ½ cup (50 g) per bag, a
still be slightly fibrous.
2. Using a sharp, serrated knife, slice off the break off whatever you
bulb (bottom 2 inches/5 cm) and discard. and return the rest to th
3. Now, using the back of a knife, oblong pes-
tle, or rolling pin (or a wine bottle if that’s all How to prepare
you have), smash the bottom 6 inches (15 cm) for soups and s
of the lemongrass stalk to release the essential 1. Follow steps #1 and
oils and separate the fibers. Lemongrass. Next, slice
4. Next, use a sharp knife and finely chop the parts of the stalk at the
bottom ¹⁄³ of the stalk. rated knife. Now, smash
to release the essential
1-inch (2.5 cm) or 2-inc
ing on the recipes direc

12 Everyday THAI Cooking

niques and Tips

n I gathered a group of friends for an impromptu Thai cooking
e and quick it was to make. “Are you kidding me? It takes longer
mile away.”Thai cooks pride themselves on simplicity of tech-
ingredients, with an emphasis on aromatic herbs and spices, to
ish. In fact, the actual cooking time for most Thai dishes is 15
oking at high heat levels and using interesting herbs and spices,
throw out those take-out menus and follow these simple, no-fail
y, set, go!

lemongrass in How to slice Thai chilies
processor and Thai chilies are among the hottest on the
planet (50,000–100,000 on the Scoville heat
ter use scale!) so it’s important that you use a latex,
repare a large quantity rubber glove on one hand while slicing these
eze it so I can just grab hot-tempered babies. Remember to slice finely
I usually buy at least 4 (unless otherwise noted in the recipe), so your
se simple steps: guests or family don't place a large piece in
their mouth inadvertently. As noted in the
#2 from How to Mince recipes, feel free to deseed Thai chilies or use
e off the green, fibrous a milder chili if you prefer less heat. If cooking
e top with a sharp ser- for young children, you can select a milder chili
ulb ends through the or omit altogether.
ntil sliced. Remove the
mince by hand. Deep-frying Tips and Tricks
grass in a quart-sized Deep-frying in Thai cooking usually involves
-storage bag, about batter-dipped pieces of meat or fish or the
and flatten. Once frozen, frying of appetizers or desserts wrapped in
u need for future recipes flour-based or rice-based skins, like spring
he freezer. rolls. Deep-frying requires very high heat levels
(350°F to 375°F /175°C to 190C°). Make sure
re lemongrass the oil isn’t too hot, because food will over-
sauces cook on the outside and will be undercooked
#2 from How to Mince on the inside. It isn’t necessary to use a wok
e off the green, fibrous when deep-frying but you must always use a
e top with a sharp ser- deep pan to adequately cover the items you
h the remaining stalk are frying. For example, if you are using 2 inch-
l oils. Cut the stalk into es (5 cm) of oil, you must leave 6 inches (15
ch (5 cm) pieces depend- cm) of space above the oil. If your oil begins
ctions. smoking, turn off the heat for a few minutes

and let the oil return to 350°F (175C°). Heat oil When stir-frying, you
uncovered to prevent overheating. spatula which will easily
gredients. Don’t try to “s
Also, if the temperature is too low, then it’s a bit of a misnomer. I
the items will soak up too much oil. Don’t try spatula under the food, f
to fry too many pieces at one time or the oil tossing it quickly.
temperature will dip. It’s also important that
anything you deep-fry is dried completely, To save time, I like to
especially before you dip items into batter or veggies from the salad b
marinade. store where everything is
This also cuts down on w
Use a deep fat frying thermometer if you you’re cooking for one or
have one. If you don’t have one, the oil is ready
when a 1-inch (2.5 cm) cube of white bread The Secret to flu
dropped browns after 1 minute in the oil. rytime, and I’m not
about the kind from
I prefer using vegetable oil or corn oil for Growing up in a Chinese
deep-frying because they have “high smoke I was accustomed to eati
points,” meaning they don’t break down at rice until I discovered jas
deep-frying temperatures. In other words, don’t and what a discovery it w
use olive oil to deep-fry. cousin to long-grain whit
as Thai fragrant rice, cook
How to master Thai stir-frying slightly sticky and has a d
Thai stir-frying happens very fast, so it’s re- nutty aroma...If you know
ally, REALLY important to be organized and properly.
have all of your prep done in advance. Please
read each recipe carefully so you’ll see if you The secret to perfectly
need to blanch a certain vegetable before it wash it first. That’s right,
gets thrown into your wok or pan. Blanching eliminates excess starch
preserves the vibrant color of vegetables and makes rice mushy.
cuts down on cooking time. Some vegeta-
bles take longer than others so blanching is Fill a pot with the des
an important step but you don’t want to be cool water. Swirl the wat
caught with your pants down in the middle of hands and wash the rice
a stir-fry. between your fingers; dra
cess until the water runs
I recommend arranging all of your ingredi- or 6 times.
ents on a tray in the order in which they’ll be
used. If it helps, you can number each ingredi- How To cook a perfect
ent. I make my twins help make numbered rice
cards so they feel like they’re helping and In a medium, heavy-bott
it does really help when I’m making several tight-fitting lid, combine
courses for a dinner party. Also have all of your jasmine rice and 1½ cup
tools ready to go and in the order you’ll be Bring to a boil over high
using them. water is boiling, lower th
and cover. Cook at a gen
It’s also important to allow the wok or pan water is completely abso
to heat up first before adding the oil, swirl- tender, about 12 minutes
ing to coat. The wok or pan is ready when a heat and let sit for 10 m
drop of water cast on the surface sizzles and before serving. One cup
evaporates immediately. I recommend using a 3 cups (450 g) of cooked
non-stick wok or frying pan as you’ll need less
oil, and protein is less likely to stick to the pan. If you’re using a rice c
Ensure that your frying pan has high walls so in the rice cooker bowl. F
the ingredients don’t fly out.

must use a firm manual to cook using the 1 cup (185 g) raw
slide under the in-
stir” the food! I know, rice to 1½ cups (375 ml) water ratio for Thai
Instead, try to slip the
folding over, and then jasmine rice.

purchase my stir-fry Dicing and Chopping in Thai
bar at my local grocery Cooking
s clean and pre-cut. Unlike Chinese cooking, Thai cooking is all
waste especially when about diversity, texture, and rustic appeal. So
r two people. when a recipe calls for dicing, don’t worry so
much about uniformity when dicing or chop-
uffy rice (eve- ping for a stir-fry or a salad.
not talking
from a box) Tips on Steaming
e-American household, I prefer to use a bamboo steamer when cook-
ing long-grain white ing Thai food, but any steamer will do. You
smine rice as an adult can actually improvise in a pinch by placing
was! This fragrant two empty tuna fish cans to raise a platter 2
te rice, also known inches (5 cm) above the water. Always make
ks up fluffy, moist, sure there’s enough water in the pot so it
delicious and subtle doesn’t evaporate when you walk away (I’ve
w how to cook it learned this lesson the hard way a few times,
hence the charred bamboo steamers sitting in
y cooked rice is to my garage). Always make sure that the water
, wash your rice. This comes to a rolling boil before steaming and
from the grains that use a secure lid. Line your steamer basket with
cabbage or banana leaves to prevent sticking.
sired rice amount and
ter around with your Rice Noodle Tips
by rubbing it gently After softening noodles with water, they must
ain. Repeat this pro- be kept moist or they will turn hard. Cover
clear, usually about 5 them with plastic wrap or a damp towel if
you’re not going to use them right away. You
perfect pot of can also soak them in water and refrigerate for
up to two days.
tomed pot with a
e 1 cup (185 g) of
ps (375 ml) of water.
h heat. As soon as the
he heat to a simmer
ntle simmer until the
orbed and the rice is
s. Remove from the
minutes with a lid on
of raw rice will yield
d rice.
cooker, wash the rice
Follow your instruction

basic cooking techniques and tips 13

Basic Tools and Ut

When I started cooking Thai food, I was pleasantly surprised t
already. If you cook Asian food at home, you probably have mo
applies not only to the techniques but also to the tools used in
that street vendors create in Thailand with hardly any space or
dwellings in the country where a burner on the porch serves as
cooking applies to the whole process. That said, here’s a primer
food at home including some modern inventions for convenie

Wok, stir-fry pan or skillet 2 Heat the wok on high
A wok is central to Thai cooking like most the wok until it become
Asian cuisines. It’s incredibly versatile and color. Remove from the
used for everything from stir-frying and deep- 3 Using a paper towel,
frying to steaming and braising. Woks are wok with a small amou
extremely efficient as they heat up quickly and 4 Turn the heat to medi
their concave shape allows the pan’s surface on the burner for 10 mi
to become evenly heated with a minimal
amount of oil. Wipe with a fresh pa
black residue on he pap
There are two types of woks: Cast iron and #3 and #4 about three
carbon steel. Carbon steel woks are most readily no longer black residue
available. Cast iron woks tend to retain heat when wiped.
better but either is a solid choice. The most user-
friendly size is 14 inches (29 cm) in diameter. If you don’t have a w
Look for a wok with sturdy handles and a lid. remember where you p
Woks with rounded bottoms are best for gas Christmas 10 years ago
stoves as the flames can travel up the sides for the recipes in this book
even heat distribution. A flat-bottom wok is skillet. Just make sure y
preferable for electric stoves. Chinese cast iron skillet with high edges
woks need to be “seasoned.” This means the will fly out of your pan.
wok has been put through a process of warm- skillet because you nee
ing, cooling down, and oiling to prevent it from won’t stick as much. Ju
rusting and giving it overall protection. If you non-stick spatula to avo
season your wok properly, a natural non-stick stick surface of the pan
surface will be created and it will turn dark
black. For deep-frying and
an electric wok that I ca
Here’s how to season your cast iron wok: area of my kitchen and
1 Wash the wok in hot water with a green I’m also stir-frying or br
scouring pad. Dry thoroughly with a paper on my stovetop.
towel.

14 Everyday THAI Cooking

tensils

to find that I had most of the tools and utensils in my kitchen
ost of the tools necessary to cook Thai food too. Simplicity
Thai cooking. If you stop and think about the amazing meals
equipment. Or the millions of Thai people living in rustic
s the kitchen, it occurs to you how their minimalist approach to
r on the basic tools and utensils I think you need to make Thai
ence.

h heat. Tilt and turn
es a yellowish-blueish
e heat.
wipe the inside of the
unt of vegetable oil.
ium-low. Place the wok
inutes.
aper towel. There will be
per towel. Repeat steps
times, or until there is
e on the paper towel

wok or you can’t Cutting Board Quality cutting boards are
put the one you got for vital to Thai cooking. As with all styles of cook-
o, you can make all of ing, I like to keep a separate cutting board for
k with a frying pan or meat proteins and one for fruits, vegetables,
you use a frying pan or and breads. Invest in one large sturdy cutting
or else the ingredients board for all the chopping, mincing, and
. I like to use a non-stick dicing in Thai cooking. I use both a bamboo
ed less oil, and meat cutting board and plastic cutting boards. I feel
ust make sure to use a that bamboo cutting boards are superior to
oid scratching the non- other cutting boards because they’re made
n. from sustainable material which makes them
eco-friendly plus they’re often made from
steaming, I like to use laminated strips of bamboo so they don’t
an place in a separate absorb as much water or odors and are less
d provides extra space if prone to warping.
raising a separate dish

Knives With all the mincing, chopping, and Rice cooker I love my
dicing in Thai cooking, invest in quality knives my dog. It’s obedient, do
and keep them sharp. A standard 8-inch (20 loves me unconditionally.
cm) chef's knife should do the trick along with benefit of cooking rice pe
some paring knives. Rice cookers can sense th
temperature sensor when
You may also want to consider a Chinese been absorbed by the rice
cleaver because it’s extremely versatile: it It automatically turns off
slices, it dices, it shreds, it pounds, and it when this happens which
minces! I remember my late mother wielding fect rice every time. This m
her cleaver to hack chicken bones for stock and watch it or worry about it
watching it dance across our wooden chopping use one less thing to hav
block as she made cloves of garlic into finely take up little space on ar
minced pieces. cially if you purchase one

When shopping for knives or a Chinese There are several mod
cleaver, choose the stainless steel kind as car- $10 up to $500+. The hig
bon steel is susceptible to rust. It should feel have fuzzy logic technolo
firm and sturdy in your hand but not weigh rice cooker with a brain a
you down. temperature and water q
end product. Fuzzy logic
Mortar and Pestle A mortar and pestle make the best rice I’ve ev
is used in Thai cooking to pulverize and smash recommend Zojurishi and
aromatic herbs with other ingredients to make rice cooker brands. For th
fragrant pastes. A small food processor or you can use any method
blender will do in most cases but you will need ommend getting a rice co
a mortar and pestle to make the classic Green use it all of the time espe
Papaya Crab Salad (page 59) where you smash
the papaya and green beans. It’s one of those Strainer or Slotte
recipes where there’s nothing like the real mend a traditional Chines
thing, baby. It’s also used to smash and grind strainer) with a long bamb
dry toasted rice for the Spicy Thai Salad with out of wire mesh and is gr
Minced Pork (page 54). I also use the pestle fried foods from oil as wel
to smash lemongrass for soups. Look for a foods from boiling water. Y
traditional heavy, large Thai mortar and pestle type of strainer at an Asia
or kroke made of granite. gourmet stores. It's an ind

kitchen. You can also use a wide, western-style
slotted spoon in place of a Chinese style strainer.

Spatula When using a wok, I recommend
using a Chinese steel spatula, wooden spatula
or a heavy duty plastic, non-stick spatula. You
want a heavy duty tool when stir-frying because
you will be tossing and flipping ingredients
quickly and you want to ensure even cooking.

If you’re using a non-stick frying pan, stick
with a wooden or non-stick plastic spatula. It’s
a good idea to have your tools laid out before
you start cooking. If you’re cooking a multi-
course meal, make sure you have a spatula
ready for each stir-fry dish.

y rice cooker like I love Lemon/Lime Squeezer Many Thai recipes
oesn’t talk back and call for freshly squeezed lime juice so it’s a
. All this, plus the added good idea to have a manual or electric lemon/
erfectly every time. lime squeezer. In a pinch, you can buy store-
hrough an internal bought lime juice, but nothing beats the real
n boiling water has thing. My mother taught me to press and roll
e or grains in the pot. limes on a counter with your hand a few times
before juicing to get the most juice.
or switches to warm
h results in fluffy, per- Latex Surgical gloves Capsaicin, is the
means you don’t have compound in the hot chilies responsible for the
it burning. We could all heat. It’s important to wear latex, surgical gloves
ve to think about! They while handling or cutting hot chilies or else the
re easy to clean, espe- capsaicin residue while burn your skin and is
e with non-stick bowl. especially painful if you touch your eyes, nos-
dels available from trils, or mouth. It’s even more important if you
gher priced models have small children in your home as you don’t
ogy which is a like a want to accidentally touch their eyes or skin af-
able to calibrate the ter handling hot chilies without wearing gloves.
quantity for a superior I buy a large box and keep them in my pantry
machines really do so they’re always on hand (pun intended).
ver had in my life. I
d Cuisinart fuzzy logic Food processor I say, keep life simple.
he recipes in this book, A food processor makes life a lot easier for
to cook rice, but I rec- blending salad dressings, blending pastes such
ooker because you’ll as roasted red chili paste, grating papaya, chop-
ecially the jasmine rice. ping lemongrass—oh, I could go on and on. As
with lemongrass, I like to mince large quantities
lotted Spoon I recom- of ginger in advance and freeze it for later use.
se style strainer (spider
boo handle. It’s made There are many models available at af-
reat for removing deep- fordable price points. I recommend buying a
ell as removing blanched standard model and as well as a small food
You can find this processor to blend pastes. Get the attachment
an market or specialty blades so you can grate carrots, papaya, and
dispensable tool in my other veggies in a snap.

Basic Tools and utensils 15

Understanding Thai

Thai cooking is all about creating contrasts from the hot and so
combination of core ingredients. When I asked my Minneapo
I was delighted to hear that she could find everything she need
changed since the days when we couldn’t even find fresh ginge
west. With the soaring popularity of Asian cooking, many gro
you will need to cook everyday Thai food. In some cases, you m
kids because it is always a fun adventure). If you don’t live in an
specialty food resources (page 140). Once again, simplicity is t
pantry items on hand with your dishes ultimately coming alive

Bamboo shoots are the part of a bamboo
plant that is harvested before it matures. The
edible part is the tender cream-colored meat
inside the shoot. Large shoots are often sliced
and added to curries. Smaller shoots can be
eaten whole as a dish onto themselves, either
cooked or pickled. Available fresh, canned or
bottled, bamboo shoots are found in Asian
markets and many grocery stores.

Banana leaves make a beautiful and aromatic Basil (Thai and holy) is
wrap for foods like rice, fish, and meat. The long, in Thai cooking and is u
waxy leaves transfer some of their subtle grassy book. Thai basil and ho
aroma to any food wrapped within them. Before most commonly used v
using banana leaves, they should be placed in cooking. Thai, or Asian,
hot water or carefully held over a flame for a with a strong peppery,
few seconds to make them more pliable. If you up really well to cookin
can’t find banana leaves, use lotus or large red-tinged stems, and p
cabbage leaves, or, the old stand-by, aluminum Holy basil is so named
foil. The leaves are often sold frozen in Asian sacred in the Hindu cul
and Latin markets. I buy a few packs at a time Thai cooking for its sub
to have on hand in my freezer. They’re great for comes alive when heat
dressing up platters when entertaining. variety, choose bunche
fragrant, and show no
Separate the leaves fro
and dry them well befo
either variety is fresh It
found in most superma
quite as fragrant or flav
basil so you may want

Ingredients

our to the sweet and pungent to the spicy and fragrant using a
olis-based sister, Laura, to test one of the recipes for this book,
ded for the recipe at her local grocery store. Times have really
er at our neighborhood supermarket growing up in the Mid-
ocery stores or specialty stores carry the basic Thai ingredients
may need to make a trip your local Asian market (bring the
n area with an Asian market, there are several on-line ethnic
the key theme in Thai cooking so it isn’t difficult to keep main
e with fresh vegetables, aromatic herbs, and proteins.

s an essential ingredient Black mushrooms Also known as dried
used throughout this shiitakes or fragrant mushrooms, black mush-
oly basil are the two rooms are incredibly versatile. When dried black
varieties of basil in Thai mushrooms are presoaked in water they plump
, is a tropical variety up and have a deliciously meaty taste and texture.
anise flavor that stands Strain the water used to soak the mushrooms
ng. It has purple flowers, and add it to dishes to add even more flavor to
pointy green leaves. stir-fries, soups, rice dishes, and curries.
because it is held
lture. It is revered in Coconut milk Slightly sweet and creamy with
btle, minty flavor that a light jasmine aroma, coconut milk is a popular
ted. When buying either ingredient in Thai cooking. It adds richness
es that are fresh,
signs of wilting.
om the stems and wash
ore use. A substitute for
talian basil (the kind
arkets). Italian basil isn’t
vorful as Thai or holy
to add a bit more.

and flavor to curries, sauces, soups, desserts, world and are used throu
and drinks. Made by pressing fresh coconut this book. Its refreshingly
flesh, the first pressing produces thick, creamy tempers the heat in many
coconut cream, and subsequent pressings chopped to release its ma
produce thinner, yet still creamy, coconut milk. whole, coriander leaves a
It is widely available in cans. Choose an un- and added just before ser
sweetened variety and shake it well because it Fresh coriander leaves, se
will have separated in the can. Coconut milk is also important ingredient
widely available and available at most grocery seeds are coriander, a spic
stores. It’s also great for lactose-free diets. in some Thai dishes. The s
peppery aroma, which m
addition to curry paste an

Fresh coriander leaves (cilantro) Also Curry pastes The most
known as Chinese parsley, coriander leaves are
one of the most popular fresh herbs in the

Dried Thai Chilies

Chilies There are almost as many varieties of chilies as there are culture
happen to be some of the hottest. Small or long, green or red, dried or fre
are used in everything from curries and soups to sauces and flavored vin
most popular varieties are long Thai chili and small Thai chili. Small, bird
is more common in the United States than long Thai chili, and ranges fro
hot. Wear rubber gloves when cutting hot chilies, or be sure to wash you
oughly afterwards to avoid getting the oil on your face or in your eyes. A
surfaces after chopping chilies or you may transfer the heat to other food
using fresh jalapeño or Serrano chilies if you can’t find Thai chilies. Desee
prefer less heat or omit altogether or choose a milder type if cooking for

ughout the recipes in in curry pastes include chilies, garlic, galangal,
y spicy, citrusy flavor and lemongrass, which are ground together
y Thai dishes. Whether into an intensely aromatic paste. What gives
aximum flavor or left each curry paste its distinct color depends on
are best enjoyed raw whether curry powder or chilies have been
rving a cooked dish. added to the mix. Yellow curry paste gets its
eeds, and stems are color from curry powder, which contains tur-
ts in Thai cuisine. The meric, and is the sweetest kind of curry paste.
ce that is an ingredient Green curry paste contains green chilies and
stems have a strong has a brighter, sharper flavor than other curry
makes them a popular pastes. Thick red curry paste gets its color and
nd homemade stocks. bold spiciness from red chilies. A sealed con-
tainer of curry paste can last up to a month in
the refrigerator. My favorite brands are Maesri
and Mae Ploy.

common ingredients Curry powder Curry powder is traditionally
made from ground turmeric, coriander, cumin,
and dried red pepper. Curry powder gives yel-
low curry its distinct color and slightly sweet,
tangy flavor. Curry powder’s flavor “opens
up” when heated, most often in coconut milk
or oil. Curry powder is widely available in the
spice section of your grocery store. American
brands tend to run on the mild side, so go
to an Asian or Indian market if you prefer a
spicier curry powder.

Thai Chilies Dark soy sauce Made from fermented
soybeans, dark soy sauce is aged longer and
es. Thai chilies is slightly sweeter and thicker than regular
esh, Thai chilies soy sauce. It sometimes contains molasses or
negar. The two caramel to deepen its color and thicken its
or bird’s-eye chili, consistency. Heating dark soy sauce releases
om mild to very its full, rich flavor in sauces and gravies used
ur hands thor- in stir-fries and noodle dishes like Pad Wee
Also, wash cutting Ew and Thai Flat Noodles. It is also a popular
ds. I recommend ingredient in marinades and dipping sauces.
ed chilies if you Dark soy sauce can keep for a long time in a
young children. cool, dry place. Discontinue use if it has any
crystallization around the opening of the bottle
or shows any thickening at the bottom of the
bottle. You can find dark soy sauce at Asian
markets and some specialty stores.

1 tablespoon of fish oil
salt. A good substitute
a splash of oyster sauce

Five spice powder A
this is a combination of
anise, Sichuan pepper, f
mon. Complexly punge
of sweetness, it can be
and some grocery store

Dried shrimp paste This pungent paste is
made from fermented dried shrimp and salt
and is used to make curry pastes, sauces, and
soups. Sold in small jars or blocks, a little goes
a long way! Dried shrimp paste should be used
sparingly as it’s quite pungent and strong in
aroma. You’ll only need this ingredient to make
Roasted Red Chili Paste (page 23) in this book.
Dried shrimp paste is available at Asian markets.

Fish sauce (nam pla) No Thai kitchen is Galangal is similar to
complete without a bottle of fish sauce. In a more lemony, piney ta
fact that goes for every kitchen throughout heat. Harder than ginge
Southeast Asia. I collect bottles of fish sauce tougher skin, galangal
like other people collect bottles of wine. Fish its lovely pink color. Rar
sauces range from mild to strong and smoky galangal is a lovely com
to pungent. The finest ones are clear and light garlic, chili, and onions
amber in color. Fish sauce is made from layer- stir-fries. A wonderful m
ing anchovies and salt in a sealed container is also a popular ingred
for about six months then siphoning off the nades. If you have troub
fermented liquid. Fish sauce’s signature fishy, fresh ginger is a fine su
briny aroma dissipates when cooked. It em-
boldens and brings together the other flavors in Ginger is an incredibly
any dish. I prefer ones with no sugar added so Thai and other Asian cu
that the fishy aroma shines through. Fish sauce spicy, sweet, peppery b
doesn’t need to be refrigerated. It will keep Heavy, firm pieces of fre
indefinitely in the cupboard. As a general rule,

l equals 1 teaspoon of The most flavorful part of the root is the
is soy sauce mixed with meat closest to the peel, so trim ginger with
e or anchovy paste. a light touch. The peel can be used to make a
deliciously spicy and soothing tea. Powdered
As the name suggests, ginger is also available, but isn’t as flavorful as
f five ground spices: star fresh ginger.
fennel, cloves and cinna-
ent and spicy with a hint
found in Asian markets
es.

ginger, but galangal has Hoisin sauce is traditionally made from red
aste and less pungent rice brewed with soybean paste, garlic, sugar,
er, with a thicker, star anise, chili paste, and other spices. It
distinguishes itself by ranges in color from reddish brown to mahoga-
rely used on its own, ny. It is a favorite marinade, glaze, and dipping
mplement to lemongrass, sauce. Hoisin sauce has a very strong taste that
s in curries, soups, and can overpower other ingredients, so add it to
meat tenderizer, galangal a dish a little bit at a time until you get the
dient in rubs and mari- flavor and heat you desire. Although nothing
ble finding galangal, can truly match the flavor of hoisin sauce, Chi-
ubstitute. nese barbecue sauce or tomato sauce blended
with oyster sauce work can substitute in a
pinch. Hoisin sauce is widely available at many
grocery stores and Asian markets.

y popular ingredient in Jasmine rice is revered in Thailand as it is in
uisines, fresh ginger has a other Asian countries so much so that is also
bite that is unmistakable. referred to as “noble” rice or “beautiful” rice.
esh ginger are the best. Most Thai meals are accompanied by jasmine
rice which is an aromatic, long- grain rice that

is tender and slightly sticky when cooked. Chopped, sliced or groun
Considered by many to be the most fragrant used in curry pastes and
rice in the world, jasmine rice has a sweet, cially well with galangal.
nutty aroma. Thailand produces the highest in bunches at Asian mark
quality variety, but very good jasmine rice is ers markets during the su
also grown in Texas. Thai cooking mostly calls lemongrass freezes well,
for white jasmine rice, but brown jasmine rice when a bowl of soothing
is available as well. soup is desired on a cold
stitute for lemongrass is
sliced lime or lemon rind
isn’t available you can us
or minced lemongrass in
the produce section of so

Kaffir lime leaves have a distinct hourglass Oyster sauce Brewed fr
shape, glossy shine, and a complex aroma that and water, oyster sauce h
evokes orange, clove, lime, and citrus. Whole or color. The best varieties a
sliced leaves are commonly used as a garnish a distinct oyster aroma, w
or added to curries, stir-fries, soups, and salads. cooked. Oyster sauce is sl
Kaffir lime leaves can also be crushed or ground a less salty alternative to
to add a deliciously tangy and citrusy flavor as an ingredient in stir-fri
to sauces. Dried kaffir lime leaves don’t have marinade, and barbecue s
much flavor, so a better substitute would be oyster is soy sauce blende
young, fresh lemon, lime, or grapefruit leaves.
Kaffir lime leaves are not easy to find so I’ve
made them optional for the recipes in this book.

Lemongrass has a delicious lemony woodsy Palm sugar Nicknamed
flavor without the acidity or sharpness of an of the tropics,” palm sug
actual lemon. The most tender and edible down the sap of the coco
parts of this thin, reedy plant are the bulb and sugar palm tree. It has a
lower 3–4 inches (7.5–10 cm) of the inner core. and tastes a bit like map
smokier taste. It is comm
disc or block, but it is als
lated or in a paste. Solid
grated, shaved, or melted
sweets, drinks, curries, an
sugar is increasing in pop
the U.S. If you can’t get y
then dark brown sugar o
good substitute.

nd, fresh lemongrass is Roasted red chili paste (nam prik pao)
soups, and pairs espe- Roasted red chili paste is a blend of ground red
. Buy fresh lemongrass pepper and other ingredients like garlic, shallots,
kets or at some farm- dried shrimp paste, and tamarind. Intense and
ummer. Chopped fresh complex, it is packed with so much flavor that
, which comes in handy a little goes a long way. A staple of Thai cuisine,
g lemongrass-scented it is featured in soups, sauces, stir-fries, and rice
d winter’s night. A sub- dishes. It can also be enjoyed on its own as a
sliced lime leaves, or lively dip or spread.
d. If fresh lemongrass
se frozen lemongrass Sambal oelek is a fiery red chili-garlic paste
a tube available in used as a condiment and cooking ingredients
ome grocery stores. all over Malaysia and Thailand. Traditionally,
little more is added to the chilies than water,
rom dried oysters, salt salt, garlic, or vinegar. Sambal oelek adds sig-
has a deep, rich brown nificant heat without overpowering the other
are thick and rich, with flavors in a dish.
which dissipates when
lightly sweet and makes
o soy sauce. It is used
ies, a table condiment,
sauce. A substitute for
ed with fish sauce.

d the “maple sugar Sriracha sauce Traditional Sriracha sauce is
gar is made by boiling a hot chili paste named after the seaside town
onut palm tree or where it originated. The most popular Sriracha
sauce in the United States is Huy Fong Sriracha
light caramel color Hot Chili Sauce, affectionately known as
ple syrup with a slightly “Rooster Sauce” because of the picture of the
monly sold in a solid rooster on the bottle. Made from red jalapeño
so available granu- chilies, vinegar, garlic, sugar, and salt, it has a
rich, complex flavor and significant heat. Many
palm sugar should be fans of Srircha don’t limit it to Thai food—they
d before adding it to put it on everything from eggs to pizza and
nd other dishes. Palm more. Kikkoman also produces a Sriracha sauce
pularity throughout available at grocery stores.
your hands on any,
or maple syrup makes a

Dried Glass Noodles R

Rice Sticks

Dried glass noodles Also known as cellophane noodles, bean
thread noodles, and Chinese vermicelli, these delicate thread noo-
dles are made from green mung bean flour. Dried glass noodles
are presoaked in hot water for a few minutes before cooking, un-
less they are added to a soup or deep-fried. Like tofu, bean thread
noodles absorb the flavors of the other ingredients in a dish.

Rice noodles Thin or wide, flat or round, rice noodles come
in many shapes and sizes. Made from rice flour and water, rice
noodles are available dried or fresh. Dried rice noodles can be
presoaked and softened in hot water before cooking, or they can
be dropped directly into hot oil for crispy noodles—for a dramatic
“explosive” effect. Packaged fresh noodles are usually coated
with oil to prevent clumping, so you might want to give them a
rinse before cooking.

Rice sticks come in a variety of widths. Thin sticks work well for
soups and steamed noodle dishes. Wider rice sticks are ideal for
stir-fries like the ever-popular pad Thai. Most commonly sold dry,
rice sticks start out opaque and become transparent when soaked
in water. Fresh rice sticks can be found in any Asian market.

Rice Paper Wrappers Flat Wide Rice
Noodles

Rice Vermicelli Noodles

Rice vermicelli noodles Also known as rice threads, vermicelli
rice noodles are usually sold dried and in a block. The noodles
should be presoaked when being used in spring rolls, stir-fries and
salads. They can also be dropped straight from the package into
soups or into hot oil to make crispy noodle dishes like mee krob.

Flat wide rice noodles Wider than rice sticks, these noodles
are most famously used for Thai Flat Noodles (page 104) a
popular stir-fry dish made with thick brown gravy, broccoli, and
a protein like meat, seafood or tofu. Also known as river noodles,
they hold up better in heavy gravy than thinner noodles. They’re
sold fresh or dried.

Rice paper wrappers Rice paper is made by mixing white rice
flour and water, then spreading the mixture out into thin sheets
and steaming them or sun-drying them. Rice paper serves as the
wrap for spring rolls and other rollups like summer rolls. Before
using rice paper it must be moistened in warm water or by care-
fully holding them over steam.

Sticky rice (sweet or glutinous rice) A which looks a lot like fres
beloved staple in Thai cuisine, sticky, sweet or powder has a deep yellow
glutinous rice is a medium to long grain variety rose aroma. It is used in c
of rice that becomes sticky when cooked. Tradi- dishes, and when pickling
tionally steamed, not boiled, sticky rice is used a powerful natural dye so
in both sweet and savory dishes, and is usually because it can permanen
eaten by hand in Thailand. Prized in its own right, tu
makes an inexpensive alt
when combined with gro
and cinnamon. Fresh turm
but it can be a little bitte

Spring roll wrappers
markets and come in 4-in
(20 cm) squares. They fry
and are used for the Ban
138) in this book.

Tamarind is the pod-like fruit of the tamarind Star anise is the seedpo
tree. There are two varieties of tamarind: tart found throughout Asia. T
and sour-sweet. Fresh tart tamarind is eaten spice has a warm, rich an
with salt and chili, or chopped into chili paste. of licorice, cinnamon, and
The pulp of tart tamarind is often added to seeds inside the pod are
soups, curries, sauces, and stir-fries. Sour-sweet no flavor. Used whole to
tamarind is mostly used in making desserts or ground for maximum fl
and candy. Its flavor can be described as a popular ingredient in sou
cross between a date, sour-sweet guava, and and teas. A substitute for
an apricot. Tamarind concentrate or paste of ground cloves and cin
is available in jars, bottles, and solid blocks.
Tamarind concentrate is mixed with water to Straw mushrooms get
create tamarind water. A substitute for tama- they are cultivated on be
rind concentrate or paste is date purée mixed actually shaped like little
with lime juice or combine equal parts vinegar, delicate, sweet flavor. The
soy sauce, and sugar. used mushroom in tradit
are added to soups, curri
Turmeric found in most kitchens is the Fresh straw mushrooms c
powdered form made from the turmeric root, the United States, but the
available at most Asian m


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