Adams Media - The 50 Best Thai Recipes. Tasty, Fresh, and Easy to Make!

The 50 Best
Thai Recipes Tasty, fresh, and easy to make! Adams Media, a division of F+W Media, Inc. Avon, Massachusetts Contents Introduction Harmony is the name of the game when it comes to Thai cooking. The balance of sweet, salty, sour, bitter, and hot flavors is essential, not only within most dishes, but also within the context of the overall Thai meal. The key flavoring agents found in a Thai kitchen include coconut, lime, chili, garlic, ginger, cilantro, and dried fish (to make fish sauce). These ingredients are as basic as salt and pepper are to a Western kitchen. All of these foodstuffs are indigenous to the Asian continent with one notable exception: chilies, which the Portuguese introduced to Asia in the sixteenth century after discovering them in the New World.

This is perhaps one of the most profound influences on Thai cuisine, as modern Thai cooking is almost impossible to imagine without the heat of chilies. However, the Portuguese are not the only people to have significantly influenced Thai cuisine as we know it today. The Chinese introduced the concept of stir-frying, the Indians brought curry, and the Indonesians introduced numerous spices. Heavy in fish, vegetables, fruits, and rice, and low in meats and dairy, Thai cuisine is just what the doctor ordered. These foods are rich in carotinoids, flavonoids, and antioxidative vitamins, all known to reduce cancer. In fact, the Thai have the lowest incidence of digestive tract cancer of all people.

Weve collected 50 of the best, tastiest recipes for you to try in your own kitchen. Who says you have to go to Thailand, or even to a Thai restaurant to have a delicious meal? Crab Spring Rolls Break out your wok it was made for dishes like this! Consider adding another layer of flavor by throwing a half pound deveined, chopped shrimp into the mix. Yields 15 rolls Ingredients 1 pound crabmeat, picked over to remove any shells, and shredded 1 tablespoon mayonnaise teaspoon grated lime peel 15 spring roll or egg roll wrappers 2 egg yolks, lightly beaten Canola oil for deep frying 15 small, tender Boston lettuce leaves Mint leaves Parsley leaves

1. In a small bowl, mix the crabmeat with the mayonnaise and lime peel.
2. Place 1 tablespoon of the crabmeat mixture in the center of 1 spring roll wrapper. Fold a pointed end of the wrapper over the crabmeat, then fold the opposite point over the top of the folded point. Brush a bit of the egg yolk over the top of the exposed wrapper, then fold the bottom point over the crabmeat and roll to form a tight packet; set aside.

   Repeat with the remaining crabmeat and wrappers.

3. Heat the oil to 365 degrees in a skillet or deep fryer. Deep-fry the rolls 3 to 4 at a time for 2 minutes or so, until they are a golden brown; drain on paper towels.
4. To serve, wrap each spring roll in a wrapper with a single piece of lettuce, and a sprinkling of mint and parsley. Serve with your favorite dipping sauce.

Thai Fries Your local Asian market should carry ingredients like taro root and sticky rice flour (aka glutinous rice flour or sweet rice flour).

The latter is also widely available online. Serves 4-8 Ingredients 2 medium-sized sweet potatoes 4 green plantains 1 pound taro root 1 cup rice flour 1 cup sticky rice flour Water 1 teaspoon black pepper 1 teaspoon salt 2 tablespoons sugar 3 tablespoons black sesame seeds 1 14-ounce bag shredded sweetened coconut

1. Peel the root vegetables and cut them into flat -inch-thick strips about 3 inches long and 1 inch wide.
2. Combine the flours in a large mixing bowl and stir in cup of water. Continue adding water cup at a time until a mixture resembling pancake batter is formed. Stir in remaining ingredients.
3. Fill a medium-sized saucepan a third to a half full with vegetable oil.

   Heat the oil over high heat until very hot, but not smoking.

4. Add some of the vegetables to the batter, coating them well. Using a slotted spoon or Asian strainer, place the vegetables in the hot oil. (Be careful here: The oil may spatter.) Fry the vegetables, turning them occasionally, until golden brown. Transfer the fried vegetables to a stack of paper towels to drain, then serve immediately.

Fried Wontons When lighter spring rolls wont cut it, opt for these satisfying wontons! Get creative with the filling; substitute chicken for pork or add shredded cabbage for a vegetarian version.

Yields approximately 25 wontons Ingredients 1 clove garlic, minced 2 tablespoons cilantro, minced 1 tablespoon soy sauce cup white mushrooms, chopped Pinch white pepper pound ground pork 25 wonton skins Vegetable oil for frying

1. In a medium-sized mixing bowl, thoroughly combine the garlic, cilantro, soy sauce, mushrooms, white pepper, and ground pork.
2. To make the wontons, place approximately teaspoon of the filling in the middle of a wonton skin. Fold the wonton from corner to corner, forming a triangle. Press the edges together to seal closed. Repeat with the remaining skins and filling.
3. Add about 2 to 3 inches of vegetable oil to a deep fryer or wok.

   Heat the oil on medium until it reaches about 350 degrees. Carefully add the wontons, two or three at a time. Fry until they are golden brown, turning them constantly. Transfer the cooked wontons to drain on paper towels as they are done.

4. Serve the wontons with either sweet-and-sour sauce or the sauce of your choice.

Fried Tofu with Dipping Sauces Tofu comes in different textures: silken, firm, and extra firm.

For best and healthiest results, go with extra firm, non-GMO tofu and drain and press between paper towels or clean dishtowels before cubing and plunging into prepped oil. Serves 2-4 Ingredients 1 package of tofu, cut into bite-sized cubes Vegetable oil for frying Dipping sauces of your choice

1. Add about 2 to 3 inches of vegetable oil to a deep fryer or wok. Heat the oil on medium until it reaches about 350 degrees. Carefully add some of the tofu pieces, making sure not to overcrowd them; fry until golden brown, turning constantly. Transfer the fried tofu to paper towels to drain as each batch is cooked.

Tom Yum A staple in Thai cooking, fresh, fragrant lemongrass is sold in bunches of three to five that are about one foot long. Tom Yum A staple in Thai cooking, fresh, fragrant lemongrass is sold in bunches of three to five that are about one foot long.

You can also find ready-to-use varieties in the freezer section of an Asian market. Serves 4-6 Ingredients 45 cups water 3 shallots, finely chopped 2 stalks lemongrass, bruised and cut into 1-inch-long segments 2 tablespoons fish sauce 2 tablespoons fresh ginger, minced 20 medium-sized shrimp, shelled but with tails left on 1 can straw mushrooms, drained 23 teaspoons sliced kaffir lime leaves or lime zest 3 tablespoons lime juice 23 Thai chili peppers, seeded and minced

1. Pour the water into a medium-sized soup pot. Add the shallots, lemongrass, fish sauce, and ginger. Bring to a boil, reduce heat, and simmer for 3 minutes.
2. Add the shrimp and mushrooms, and cook until the shrimp turn pink.
3. Cover and remove from the heat.
4. Cover and remove from the heat.

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