Chef Suriya Preechapiputpong from Thaiphoon shares his special Thai recipes.

Bah Mee Tom Yam Namkon

Ingredients

• 100 gm ramen noodles
• 200 ml coconut milk (thick)
• 50 ml coconut milk (thin)
• 10 gm tom yum paste
• 10 lemon grass sticks, sliced
• 10 gm galangal, sliced
• 5 kafir leaves, julienned
• 30 gm baby corn, sliced
• 30 gm baby mushroom, cut in quarters
• 40 gm prawns
• 10 ml lime juice
• 15 ml tamarind pulp
• 5 ml fish sauce
• 5 gm palm sugar

Method

• Saute tom yum paste with oil till it leaves a nice aroma.
  Add kafir lime leaves, galangal and lemongrass.
• Add 200 ml thick coconut milk and saute.
  Stir in the tom yam paste followed by baby corn and mushrooms.
• Add prawns and cook till it is half done.
  Add coconut milk of thin consistency, seasoning and keep simmering till the prawns is cooked well.
• Add fish sauce, lime juice, palm sugar water, tamarind pulp and cook it well.
• Adjust the seasoning as per your taste and liking.
  Serve the dish with ramen noodles.

Khai Soi

Ingredients

• 30 ml vegetable oil 
• 150 ml coconut milk
• 200 ml water
• 50 ml coconut milk (thin)
• 15 ml tamarind paste
• 3 tbsp khao soi curry paste
• ½  tbsp khao soi powder
• ½  tbsp palm sugar
• 100 gm marinated chicken
• 50 gm soft boiled eggs 
• 10 lime slices
• 2 tbsp fish sauce
• 2 tbsp boullion
• 20 gm crispy noodles 
• 20 gm onion, sliced
• 1 tbsp garlic oil
• Coriander, chopped
• 5 gm sambhal oelek
• 60 gm chop suey noodles  

Method

• Saute khao sai paste with oil till it gets a nice aroma.
  Add 150 ml thick coconut milk and saute till the coconut leaves aroma.
• Add chicken and cook till the chicken is half cooked.
  Add the coconut milk of thin consistency.
• Add tamarind paste, khao soi powder, palm sugar, soft boiled eggs, fish sauce, boullion, salt, pepper and keep simmering till the chicken is cooked well.
• Adjust the seasoning as per your taste and liking.
  Top it up with garlic oil, sambhal oelek while assembling the noodle bowl.
  You can serve with flat egg noodles and a side of crispy noodles, onion slices, lemon slices and coriander for garnish.

Nam Tok Gai

Ingredients

• 180 gm chicken thigh boneless
• 20 gm onion, sliced
• 20 spring onion, sliced
• 5 springs of mint
• 5 coriander leaves
• 15 gm khao khua (roasted sticky rice with herbs)
• Salad dressing
• 50 gm cucumber
• 20 gm cherry tomatoes

Method

• Marinate the chicken and set it aside for a few hours.
  Grill the chicken till it is cooked and then slice it. 
• Slice onions, cherry tomatoes, mint, coriander, spring onions.
  Mix all ingredients well with the roasted sticky rice, sliced onions, salad dressing and herbs.
• Serve the dish with cucumber on the side.

Massaman Curry

Ingredients

• 40 gm red curry paste
• 50 gm potato
• 25 gm peanut, crushed and roasted
• 200 ml coconut milk (thick)
• 15 gm garam masala
• 20 gm tamarind paste
• 5 ml vegetable oil
• 5 gm boullion
• 200 gm steamed rice
• Onion cubes for garnish

Method

• Saute the curry paste with oil till it gets nice aroma.
  Add 200 ml thick coconut milk and saute.
• Add potato followed with garam masala, tamarind paste, boullion and keep simmering till it is well cooked.
  Adjust seasoning as per your taste.
• Top it with onion cubes, and crushed roasted peanut and serve with steam rice.

• RECIPES! RECIPES!