400 g of fresh peeled shrimps
2 tablespoons Chopped coriander
2 tablespoons Chopped mint
2 tablespoons Sliced kaffir lime leaves
2 tablespoons Sliced lemon grass
2 tablespoons Sliced shallots
5-10 Chillies
10 leaves Mint
2 tablespoon Roasted chilli paste
1 tablespoon Sugar
2 tablespoons Fish sauce
3 tablespoons Lime juice

Preparation

1. Wash, peel and devein shrimp. Bring water to a boil. Add shrimp into the pot. Wait until they’re cooked or turn pink. Set aside.

2. Prepare the dressing by mixing roasted chili paste, lime juice, fish sauce, sugar and chilies. Taste and adjust the taste to your preference.

3. Add sliced lemon grass ( remove the outer leaves and cut the bottom off. Then cut lemon grass into thin slices.), sliced shallot, sliced kaffir lime leaves and shrimp in the mixing bowl. Mix them well.

4. Pour dressing over shrimp in mixing bowl. Mix them again.

5. Add chopped mint and coriander into the mixing bowl. Toss again.

6. Serve on plate with mint leaves on top.

1. 1 bundle mung bean noodles
2. 100 g of fresh peeled shrimps
3. 1/2 cup of minced pork
4. 1/2 cup roasted peanuts
5. 4 tablespoon of lemon juice
6. 2 fresh thai chilli peppers
7. 1/2 of medium size red onion
8. 1 teaspoon of sugar
9. 1/2 bunch of cilantro
10. 2 tablespoon sliced onion
11. 2 tablespoon sliced tomato

Preparation

1. Soak bundle of mung bean noodles in cold water until it’s soft.

2. Peel and devein the shrimps. The tails can be left, if desired.

2. Boil the shrimps, minced pork, mung bean noodles to be cooked. Keep drain dry and leave it in a bowl.

3. Prepare the sauce, mix lemon juice, fish sauce, chopped red chili pepper, red onion and sugar together.

4. Add the sauce to the bowl. Put onion, tomato, cilantro. Mix well.

Preparation

1. Peel and devein the shrimps. The tails can be left on, if desired.

2. Squid, remove all peeling leather. Cut into pieces.

3. Mussels clean. Drain the water.

4. Boiled shrimp, squid, mussels to be a little cooked. Keep drain dry.

5. Pound chilli peppers, onions, garlic together. Heat a little oil in a wok. Add the mixture and fry until aromatic.

6. Add all squid, mussel and shrimp and mix them well. Add fish sauce and holy basil leaves. Turn off the wok and transfer to a serving plate.

We can eat this fish cake by itself as a snack or with rice. It tastes a little bit spicy and so yummy. You can make it with other

meat such as chicken, pork which it’s taste is still good.

Ingredients
1. 450 g white fish fillets
2. 1 egg
3. 3 tablespoon Thai red curry paste
4. 1 tablespoon brown sugar
5. 1 tablespoon fish sauce
6. 3 tablespoon cornflour
7. 1 tablespoon chopped fresh coriander
8. 100 g. green bean, very finely sliced
9. 4 tablespoon oil
10. 1/2 cup fresh limes leaves thinly slice

Preparation

1. Place the fish in a food processor and process for 20 seconds or until smooth. Transfer it into bowl and then add the red

curry paste, fish sauce, limes leaves, egg, sugar and cornflour. Blend well.

2. Add the sliced green beans and mix well.

3. Using wet hand, form 2 rounded tablespoons of the mixture at a time, then flatten each ball into a cake like shape.

4. Heat the oil in a frying pan over medium heat and cook the fish cakes into batches for about 3 to 5 minutes on each side,

or until golden brown on both sides. Drain on paper towels.

5. Serve with sauce or rice.

Ingredients

1. 1/2 kg. chicken
2. 3 tablespoons chicken stock
3. 1/2 cup spring onion, thinly sliced
4. 5 tablespoons Prik hom (ground dried red chilies)
5. 1/2 cup Shallots, chopped
6. 3 tablespoons fish sauce.
7. 3 tablespoons lemon juice
8. 1 tablespoon Khao koor (ground toasted rice)
9. 1/4 cup cilantro, sliced
10. 1/4 cup spearmint

Preparation

1. Heat up a pan on medium until it’s hot. Add chicken stock and then immediately add chicken and stir. Keep stirring until it’s well done.

2. Put the chicken in a bowl. Add fish sauce, spring onion, shallot, cillantro, lemon juice, prik hom ( ground dried red chilles) and almost all of ground toasted rice into the bowl. Mix well and taste. It should be a little bit hot and sour. Add lemon juice or fish sauce if required.

3. Arrange the chicken mixture on a serving platter. Garnish with spearmint and sprinkle with the rest of toasted rice on top. Surround the chicken with raw vegetables and herbs.

1. 1 kg. chicken breast or thigh fillets
2. 2 young coconuts
3. 3 cups of coconut milk
4. 5 round eggplants
5. 50 grams turkey berry
6. 3 Kaffir lime leaves (bai ma krut). torn into pieces
7. 3 tablespoons green curry paste

Preparation

1. Cut chicken in 1 inch pieces. Cut the coconut and pour into the bowl. Rub cocunut and set aside.

2. Add coconut milk in the pot and put it on heat. When boiling, add the green curry paste and fry it. Add both coconut water, coconut meat and another 1 cup coconut milk. Use the medium heat.

3. Season with fish sauce, sugar. Add chicken . When boiling, add the rest of coconut milk. Use high heat and then add kaffir lime leaves.

4. Add round eggplants and turkey berry. When they are cooked, add sweet basil. Simmer for just 5 more minutes and remove. Serve with jasmine rice.

Ingredients

1/2 kg. snapper
2 tablespoon coriander root, chop into the medium-sized pieces
2 tablespoon chopped garlic
2 tablespoon fish sauce
3 tablespoon lemon juice
3 tablespoon sugar
2 stalk lemon grass (ta-khrai), cut into 1-in length and crushed
1/4 cup mint
1 tablespoon minced red chilli peppers

Preparation

1. Clean the fish and cut off both 2 sides.

2. Place the fish on a serving plate. And place lemon grass. Use the maximum heat for stove and wait until the water is boiling before steam the fish for getting rid of the fishy smell. Wait for 20 minutes. Now fish is done.

3. Prepare the sauce by mixing coriander root, garlic, fish sauce, lemon juice, sugar and red chilli peppers together. Taste it for sour, salt and spicy.

4.  Dress the fish with the sauce and top with mint.

Ingredients

1. 2 cups cooked rice
2. 1/3 cup tomato, chop into the medium-sized pieces
3. 1/4 cup sliced onion
4. 1/2 cup chicken, cut into very small pieces
5. 1/4 cup chicken stock
6. 3 cloves garlic, minced
7. 2 tablespoon fish sauce
8. 1/4 teaspoon white sugar
9. 1/8 teaspoon white pepper powder
10. 3 tablespoon vagetable oil
11. 1 egg
12. 3 spring onions, finely sliced

Preparation

1. Place oil in a large frying pan or wok over medium-high heat. Add the onion. Stir well and when it’s soften add garlic. Stir-fry until fragrant.
2. Add chicken plus 2 tablespoon stock. Stir-fry until meat is cooked ( it’s white on all sides). Add remaining stock, as necessary, to prevent the pan from becoming dry.

3. Add the rice and stir well

4. Push the rice aside and add a little bit oil. Crack the egg on the oil. Stir the egg and break up the egg quickly.

4. When the egg is cooked, flip the rice on the top and mix well. Add fish sauce and sugar. Stir fry, keeping the heat medium-high. Do not add add any stock at this point, otherwise your rice will become soggy. You want it dry and hot.

5. Add white pepper powder and mix well. If you find the rice sticking, push the rice aside and add a little more oil to the bottom of the pan. This make the rice shine like restaurant quality fried rice.

6. Do a taste-test for saltiness. Add more fish sauce if required. If too salty ( maybe come from stock) , add 1 tablespoon fresh-squeezed lime juice.

7. Sprinkler with spring onion. Turn of the heat.

8. Place on a serving platter and garnish with a piece of lime and the cucumber slices.

Tips. It’s best to use old rice for this recipe. If using newly-cooked rice, put it in a large bowl and let it sit uncovered in the refrigerator for a few hours to dry it out.

and a little bit spicy. 
Ingredients
300 grams scallop
2 teaspoons fresh chillies
1 cup basil leaves
2-3 tablespoons roasted chilli paste ( nam prik pao)
2 teaspoon2 sugar
1 tablespoon fish sauce
3 tablespoons
3 tablespoons soup stock
2 tablespoons vegetabel oil
Preparation

1. Clean scallop well.

2. Add vegetable oil to a frying pan and heat it over medium heat until it’s hot. Add the roasted chilli paste (

nam prik pao ) , soup stock and fresh chillies. Stir-fry and then add scallop. Stir-fry until scallop is thoroughly

cooked.

3. Seasoning with fish sauce, sugar. Add basil leaves and stir again. Turn off the heat.

4. Place on a serving platter.

Ingredients

1/2 cup of chopped chicken
1 cup of basil leaves
5 fresh red chillies
1 teaspoon of chopped garlic
2 teaspoon of fish sauce
2 teaspoon of soy sauce
1 teaspoon of dark soy sauce
2 tablespoon of oyster sauce
1 tablespoon of vegetable oil

Preparation

1. Heat a frying pan over medium-high heat until it’s hot. Add 1 tablespoon of vegetable oil plus garlic. Stir-fry until fragrant.

2. Add red chillies and chicken. Stir-fry until chicken is thoroughly cooked ( do not overcook, or the meat will become tough). If frying pan is too dry, add a little water or stock.

3. Seasoning with dark soy sauce, fish sauce, soy sauce and oyster sauce. Stir well and then add basil. Stir again and turn off the heat.

4. Place on a serving platter with Thai jasmine rice. Sprinkle with the remaining basil.