Here is a quick run down of sauces I make for Thai Dishes.
Crying Tiger – see previous post
Pad Thai – birds eye red chili (remove seeds and membrane if you don’t like it hot), minced garlic, radish, salt, sugar, tamarind, sunflower Oil, shallot, palm sugar, tapioca flour, galangal, lemongrass, kaffir lime leaf, shrimp paste, paprika, fish sauce, lime juice Serve with Bean Sprouts, Beaten Egg, Pad Thai Noodles, Peanuts. Prawns or Chicken.
Pad Sweet Chili – 1tb Sweet chili sauce, 1tb lite soy, 1tb thai fish sauce, 1 clove garlic, 1ts brown sugar, 500g chicken,1 green shallot, 1 red onion, 1 red capsicum, 1 punnet cherry tomato,`Tb fresh thai basil, serve with brown or jasmine rice
Pad See- Ew – my recipe coming soon
Thai Basil & Chili Stir Fry- 1 Thai basil and chili pouch and chicken breast as per directions on packet
Thai Curry – 2tb jungle curry paste (Sub sambal olek or sriarcha if you cant find it), 1red chili, 1Tb kaffir lime leaves, 1tb palm sugar, 1tb lemongrass, 2tb coriander leaves and stems, 1tb garlic, 1 onion, 1tb black peppercorns, add mixed Asian vegetables, chicken breast fillet and serve with jasmine rice
Thai Red Curry – as per instructions on jar
Thai Green Curry – as per instructions on jar
Tom Yum Soup – my recipe coming soon
Massamum – my recipe coming soon
Thai bai Kaprow Gai – chicken, holy basil seasoning, pad thai sauce, bok choy, cashews, thai basil, lime juice serve with steamed jasmine rice
Kaeng pa Gai-
Kaeng pa Gai- Jungle curry paste, 1 Asian red shallot, 2 birds eye chili, 1 red long chili, 1TB galangal,1tb minced garlic, light pinch white pepper, 1tb red curry paste,1tsp lemongrass,`/2 cube palm sugar, 1tb thai fish sauce, 4 roots and coriander leaves, 1/4 cup water, add 500g chicken breast fillet and 1 cup baby corn spears serve with steamed brown or jasmine rice.