Yummy Thai Recipes to share!

Great to share as well as keep for my records! These dishes are some of my favorite so I chose to post them. The main ingriedients that show up in many of these dishes that are worth your trip to an asian market are the following: fish sauce, kaffir lime leaves, dark soy sauce, galangal, thai chilies, and thai basil. All of the other ingredients should be easy to find in your local grocery store.
  ENJOY!!

Mango sticky rice 1 cup sticky rice ½ cup coconut milk 1 mango 1-2 tbsp sugar ¼ tsp salt	Add coconut milk, sugar and salt to a pot and boil. Add the liquid to the cooked sticky rice and mix. Top with sliced mango. *Prepare sticky rice by steaming it in a bamboo steamer
Bananas in coconut milk 1 cup coconut milk ½ cup water 1 tbsp sugar 2 bananas pinch of salt	Pour coconut milk and water into a pot and boil. Add bananas and sugar and cook until soft. Add salt to taste.
Pad Si-Ew 200 grams cooked wide noodles 100 grams sliced tofu ⅓ cup of sliced long green beans ¼ cup sliced carrot 2 cloves garlic 1 egg 1 tsp of fish sauce or soy sauce 1 tsp of dark sweet soy sauce 1 ½ tsp sugar 1 ½ tbsp oil 1 stem chopping scallion (in cooking class we used mushroom sauce and molasses instead of the dark soy sauce)	Mix dark soy sauce and sugar with cooked noodles and set aside. (or use molasses and mushroom sauce instead of dark soy sauce). Heat oil in the wok and fry the tofu. Add garlic, green beans, carrots. Push veggies aside and beat the egg. Mix scrambled egg with the veggies. Add noodles and season with fish or sauce. Add spring onions and stir fry.
Papaya Salad 1 cup peeled/deseeded shredded green papaya (or replace with cucumber, zucchini, cabbage, carrot, or apple) 1 thai hot chili 2-3 cloves garlic 1 tbsp lemon or lime juice 2 tsp sugar ⅓ cup chopped long beans 1 tomato cut into 6 pieces 2 tbsp peanuts 1 tbsp fish or soy sauce ¼ tsp salt	Put garlic, long beans and chilis in the mortar and mash. Then add lemon juice, sugar, fish sauce, tomato, peanuts and salt and mix and mash more. Add shredded veggies/fruit and mix.
Tom Ka 100 grams tofu or chicken 1 cup coconut milk 1 cup water ¼ cup sliced galangal (not ginger) 1 stalk lemongrass sliced in 3cm long pieces ¼ cup sliced onion ¼ cup sliced tomatoes ½ cup sliced mushrooms 1 crushed chili 2-3 kaffir lime leaves 1 stem chopping spring onion 5 coriander leaves 2 tsp lime juice 1 tbsp fish or soy sauce ½ tsp sugar pinch of salt	Put water and coconut milk in a pot and boil. Add galangal, lemon grass and onion until frangrant. Add tofu, tomatoes and mushrooms. Season with fish or soy sauce, sugar and salt. Finally add lime juice, corriander and kaffir lime leaves, spring onions and chillies. (greens always go in last) Serve with rice.
Curry paste basics (serves 1-2) 1 tbsp shallots 1 tsp chopped galangal ½ tsp chopped kaffir lime rind 1 tsp garlic 1 tbsp chopped lemongrass 1 tbsp chopped krachai (thai ginseng) ¼ tsp roasted cumin seeds ¼ tsp roasted coriander seeds ¼ tsp salt (or use ½ tsp salt to extend the shelf life) chilies  red curry - use 2 dried red chilies  green curry - use 2 fresh green long chiilies  yellow - use 2 dried red chillies plus               1 tsp chopped tumeric               1 tsp curry powder               1 tsp chopped ginger	Put a ingredients into a mortar and pound!
Curry dish 1 cup coconut milk 1 cup of water Veggies (eggplant, onion, brocolli, etc) Curry Paste Tofu 1 tsp of sugar 1 1/2 tbsp fish or soy sauce 3 kaffir lime leaves 2 stems sweet thai basil	Pour coconut milk into pot and boil. Add curry paste and tofu. Stir. Add water, veggies, sugar, fish sauce, salt  and turn heat up. Keep on stirring. A rapid boil is just fine. Once everything is cook add the greens. Sweet basil and lime leaves. Serve with rice.