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Thai Cook Off

Authentic Thai Cuisine Recipes

Prawn Tom Yum Soup

INGREDIENTS

  • 1L water or chicken stock
  • 10g galangal, sliced (approx 4 slices)
  • 1 coriander root, crushed
  • 6 kaffir lime leaves, torn into pieces
  • 1 medium brown onion, sliced
  • ½ Spanish onion, slicked
  • 1 stalk lemongrass, sliced
  • 4 hot red chilies, crushed
  • 300g uncooked prawns, king size, peeled, deveined
  • 100g oyster mushrooms, torn into pieces
  • 2 stalks celery, roughly chopped
  • 200g cherry tomatoes, halved
  • 1 tablespoon chilli jam
  • 1 teaspoon salt
  • 1 ½ tablespoons fish sauce
  • 3 tablespoons lime juice
  • 200ml evaporated milk - optional
  • 10g coriander, roughly chopped

 

METHOD

  1. Pour the water or chicken stock into a medium pot, bring to a boil.
  2. Add the galangal, coriander root, lime leaves, onions, lemongrass and chillies, simmer for 10 minutes to infuse the broth.
  3. Add the prawns, mushrooms, celery, and tomatoes, simmer until the prawns are cooked.
  4. Add chilli jam, salt, fish sauce, lime juice and evaporated milk, bring to the boil.
  5. Garnish with chopped coriander and serve.

Thai Omelette

INGREDIENTS

  • 6 eggs
  • 1 brown onion, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 teaspoon lime juice
  • 50ml vegetable oil

 

METHOD

  1. Crack the eggs in a medium bowl.
  2. Add the oyster sauce and lime juice, beat until the mixture is combined, set aside the omelette mixture.
  3. Fry off the onion in a large frying pan over high heat until slightly brown.
  4. Pour the omelette mixture over the onion, stir briefly.
  5. Lower the heat to medium, cook until brown on both sides.
  6. Serve immediately with steamed rice.

Green Chicken Curry

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 220g (2 small tins) green curry paste
  • 3 kaffir lime leaves, torn in half
  • 500g chicken breast, sliced
  • 270ml coconut cream
  • 50ml chicken stock
  • 300g Thai eggplants, halved
  • 10g (one) long red chilli, sliced
  • 2 tablespoons palm sugar
  • 50g Thai basil to garnish

METHOD

  1. Heat the oil in a medium pot then add the curry paste and kaffir lime leaves, fry off a little until fragrant.
  2. Add the chicken and stir briefly.>
  3. Add the coconut cream and chicken stock, bring to the boil.
  4. Add sugar and eggplants, simmering until the eggplants are soft and chicken cooked through.
  5. Garnish with the basil and chilli and serve with steamed rice.

Chicken Pad Thai

INGREDIENTS

  • 100ml tamarind sauce (see instructions below)
  • 200g thin rice noodles (dry)
  • 100ml vegetable oil
  • 200g chicken breast, sliced
  • 10g dried shrimp
  • 40g shredded preserved radish
  • 40g firm tofu, diced
  • Spanish onion, sliced
  • 2 eggs
  • 50g bean sprouts
  • 10g garlic chive
  • 10g roasted peanuts, crushed
  • Lime, wedges

Tamarind Sauce

  • 100g tamarind pulp
  • 300ml warm water
  • 200g palm sugar
  • 50g caster sugar
  • 5g teaspoon salt
  • 2 tablespoons fish sauce

 

METHOD

Tamarind Sauce

  1. Combine the tamarind and warm water in a bowl, soak for 10 minutes.
  2. Break up the pulp with your fingers until it dissolves into the water.
  3. Strain the water into a saucepan, squeezing all the liquid from the pulp.
  4. Add the palm sugar, caster sugar, salt and fish sauce, bring to a boil then simmer until reduced and slightly syrupy.

Pad Thai

  1. Soak noodles in water and drain (as per instructions on the packet).
  2. Heat the oil in a wok, when hot add the chicken.
  3. Before the chicken is completely cooked, add the Spanish onion, dried shrimp, tofu and radish, fry until the mixture turns slightly darker in colour.
  4. Put the ingredients to one side of the pan and crack in the eggs, breaking them up just a little.
  5. Add the noodles, stir-fry until slightly soft.
  6. Add the pre-made tamarind sauce, taste, add additional caster sugar or fish sauce if needed.
  7. Garnish with bean sprouts, garlic chives and peanuts, serve with lime wedges.

Green Papaya Salad

INGREDIENTS

  • 3 cloves garlic
  • 2 red chillies (hot)
  • 3 cherry tomatoes, halved
  • 2 snake beans, cut into 4cm lengths
  • 10g dried shrimp
  • 10g roasted peanuts
  • 1 ½ tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon palm sugar
  • 200g green papaya, shredded

METHOD

  1. Pound the chilli and garlic in a large wooden mortar and pestle.
  2. Add the snake beans and cherry tomatoes then bruise slightly.
  3. Add the lime juice, dried shrimp, roasted peanuts, palm sugar and fish sauce, continue pounding.
  4. Add the papaya and continue gently pounding while mixing with a spoon until mixed well.
  5. Transfer to a serving plate, garnish with crushed roasted peanuts on the top and fresh vegetables on the side (cabbage, cucumber, snake beans).

Thai Chicken Salad

INGREDIENTS

  • 100ml water
  • 400g chicken mince
  • 3 tablespoons lime juice
  • 1 ½ tablespoons fish sauce
  • 1 teaspoon caster sugar
  • 1 tablespoon roasted rice, pounded
  • 1 teaspoon chilli powder
  • ¼ Spanish onion, sliced
  • ½ cup shallots, sliced
  • 10 mint leaves, torn in half
  • 10g coriander, roughly chopped

 

METHOD

  1. Boil the water in a medium pot over medium heat.
  2. Add the chicken, breaking it up with a large spoon, stir until cooked.
  3. Remove from the heat and allow it to cool slightly.
  4. Combine the lime juice, fish sauce, sugar, roasted rice and chilli powder, mix until the sugar is dissolved then pour over the chicken.
  5. Add the onion, shallots, mint and long coriander into the mixture, toss gently.
  6. Transfer to a serving plate, garnish with lettuce, mint and fresh vegetables (cucumber, snake beans).

Deep Fried Whole Fish with Thai Chilli Sauce

INGREDIENTS

  • 1L vegetable oil for deep frying
  • 1 snapper or barramundi, whole, gutted, scaled, scored
  • 5 cloves garlic
  • 4 hot red chillies, roasted or grilled
  • 2 tablespoons vegetable oil for the sauce
  • 1 Spanish onion
  • 3 tablespoons tamarind sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • ½ cup water

 

METHOD

  1. Slowly heat the deep frying oil in a large sauce pan, once the oil is hot (180°C) gently place the fish into the oil (be careful not to splash oil on yourself) fry until crispy and golden brown on both sides.
  2. Gently take the fish out of the oil and let it drain on paper towels.
  3. Briefly pound the garlic and chillies in a small stone mortar and pestle.
  4. In a separate wok fry the garlic, chilli mixture and the onion with oil over medium heat until the ingredients are slightly browned.
  5. Add tamarind sauce, fish sauce and palm sugar, reduce until the sauce turns a little syrupy.
  6. Pour sauce over the fish, serve immediately.

Stir-fried Vegetables

INGREDIENTS

  • 1 carrot, thinly sliced
  • 5 cloves garlic, crushed
  • ½ cauliflower, roughly chopped
  • 2 bunches broccolini, roughly chopped
  • 100g baby corns, halved lengthwise
  • 100g snow peas
  • 150g oyster mushrooms, torn into large pieces
  • 40ml vegetable oil
  • 4 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 50ml chicken stock (or vegetable stock)

 

METHOD

  1. Peel carrot and garlic and wash all the vegetables gently taking extra care with the cauliflower as it breaks easily.
  2. Chop all the vegetables to suit your preference (larger pieces will stay slightly crunchy) and crush the garlic cloves.
  3. Heat the oil in a wok.
  4. Add the garlic, fry until lightly browned.
  5. Add the broccolini and cauliflower, stir fry for 15 seconds.
  6. Add oyster sauce, soy sauce, sugar and chicken (or vegetable) stock.
  7. Add sliced carrot, baby corn, snow peas and oyster mushrooms, stir for a couple of minutes (until cooked to your liking).
  8. Serve immediately with steamed rice.

Thai Beef Salad

INGREDIENTS

  • 200g scotch fillet (or your choice of cut)
  • ¼ small Spanish onion, finely sliced
  • ½ small cucumber, cut in half lengthwise, sliced
  • ½ punnet cherry tomatoes, halved
  • 2 tablespoons coriander, chopped
  • ½ bunch mint, leaves
  • 2 tablespoons shallots, chopped

Dressing

  • 10 hot red chillies
  • 4 cloves garlic, peeled
  • 1 small coriander root
  • 2 tablespoons palm sugar
  • 4 tablespoons fish sauce
  • 6 tablespoons lime juice

 

METHOD

Dressing

  1. Pound the chillies, garlic and coriander root in a stone mortar and pestle until the mixture turns into a rough paste.
  2. Add the palm sugar, fish sauce and lime juice.
  3. Use the pestle to mix the dressing until the sugar dissolves, transfer into a small bowl.

Salad

  1. Char-grill, barbeque or pan-fry the steak until cooked to your preference (medium rare is best for this salad), set aside for a few minutes then slice thinly.
  2. Place the steak into a medium bowl then pour over the dressing.
  3. Add the onions, cucumber, tomatoes, coriander, mint and shallots, toss gently and serve immediately.