1. **Prepare pork:** Cut pork into thin strips against the grain. This ensures tenderness. Place in a large bowl.2. **Make marinade:** In a blender or food processor, combine coconut milk, soy sauce, oyster sauce, palm sugar, garlic, coriander roots, white pepper, turmeric (if using), and cilantro stems. Blend until smooth.3. **Marinate pork:** Pour marinade over pork strips. Mix thoroughly with your hands, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.4. **Skewer pork:** Thread 3-4 strips of pork onto each soaked bamboo skewer, weaving the skewer through the meat to secure it.5. **Preheat grill:** Preheat a charcoal grill, gas grill, or grill pan to medium-high heat. Brush the grill grates with oil to prevent sticking.6. **Grill:** Place skewers on the hot grill. Cook for 3-4 minutes per side, basting occasionally with any remaining marinade, until pork is cooked through and has charred edges.7. **Rest:** Remove skewers from grill and let rest for 2-3 minutes.8. **Serve:** Serve hot with sticky rice and sweet chili sauce for dipping. Garnish with extra cilantro if desired.
Cuisine: Thai
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Mango Sticky Rice (Khao Niew Mamuang)
1. **Soak rice:** Rinse glutinous rice in cold water until water runs clear. Soak rice in cold water for at least 4 hours, preferably overnight. Drain thoroughly.2. **Steam rice:** Line a steamer basket with cheesecloth or banana leaves (if using pandan leaf, place it on top). Spread drained rice evenly in the steamer. Steam over boiling water for 25-30 minutes until rice is translucent and tender.3. **Make coconut sauce:** While rice steams, combine coconut milk, sugar, and salt in a saucepan. Heat over medium-low, stirring constantly, until sugar dissolves completely. Do not boil. Remove from heat.4. **Combine rice and sauce:** Transfer hot steamed rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Gently fold with a rubber spatula until rice is evenly coated. Cover and let sit for 15-20 minutes to absorb the sauce.5. **Prepare mangoes:** Peel mangoes and slice flesh off the pit. Cut into attractive slices or cubes.6. **Prepare optional topping:** If making salted coconut cream topping, mix 2 tablespoons coconut cream with 1/4 teaspoon salt in a small bowl.7. **Assemble:** Place a mound of sticky rice on each serving plate. Arrange mango slices beside or around the rice.8. **Serve:** Drizzle remaining coconut sauce over the rice and mangoes. If using, drizzle the salted coconut cream over the rice only. Sprinkle with toasted sesame seeds or mung beans. Serve slightly warm or at room temperature.
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Panang Curry (Gaeng Phanaeng)
1. **Prepare ingredients:** Slice meat thinly against the grain for tenderness. Slice vegetables uniformly. Have all ingredients measured and ready by the stove.2. **Fry curry paste:** Heat vegetable oil in a large wok or deep skillet over medium heat. Add Panang curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste.3. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can. Cook, stirring frequently, for 3-4 minutes until the mixture becomes aromatic and thickens slightly.4. **Cook meat:** Increase heat to medium-high. Add sliced meat and stir-fry for 3-4 minutes until the meat is mostly cooked through and coated with the curry paste.5. **Add liquids and vegetables:** Pour in the remaining coconut milk and stock. Add sliced onion and bell pepper. Bring to a gentle simmer.6. **Add seasonings:** Stir in fish sauce, palm sugar, and peanut butter. The peanut butter will thicken the sauce and add richness. Mix until fully incorporated.7. **Simmer:** Reduce heat to medium-low and simmer uncovered for 8-10 minutes until vegetables are tender but still crisp and the meat is fully cooked.8. **Add final aromatics:** Add torn kaffir lime leaves and Thai basil leaves. Stir gently and cook for 1 more minute to wilt the herbs. If using extra chilies, add them now.9. **Finish:** Remove from heat. The curry should be thick and creamy. If too thick, add a splash of stock; if too thin, simmer a few more minutes.10. **Serve:** Ladle into bowls. Garnish with crushed roasted peanuts. Serve hot with jasmine rice.
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Drunken Noodles (Pad Kee Mao)
1. **Prepare noodles:** If using fresh noodles, separate them and set aside. If using dried, soak in hot water for 15-20 minutes until pliable, then drain.2. **Make sauce:** In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, palm sugar, Thai seasoning sauce (if using), and water. Stir until sugar dissolves.3. **Prep ingredients:** Have all ingredients ready by the stove. Slice chicken, vegetables, and chilies. Mince garlic. Beat eggs lightly in a small bowl.4. **Stir-fry aromatics:** Heat oil in a large wok or skillet over high heat until smoking. Add garlic and chilies, stir-fry for 30 seconds until fragrant but not burnt.5. **Cook chicken:** Add sliced chicken. Stir-fry for 3-4 minutes until cooked through and slightly browned.6. **Cook eggs:** Push chicken to one side. Pour beaten eggs into the empty space and scramble until just set (about 30 seconds).7. **Add vegetables:** Add onion and bell pepper. Stir-fry for 2 minutes until vegetables are slightly softened but still crisp.8. **Add noodles and sauce:** Add noodles and pour the sauce over everything. Toss and stir-fry vigorously for 2-3 minutes until noodles are heated through and evenly coated with sauce.9. **Add basil:** Add holy basil leaves and toss for another 30 seconds until wilted. The dish should be quite dry, not saucy.10. **Serve immediately:** Transfer to serving plates. Serve hot with extra chilies on the side for those who want more heat.
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Thai Spring Rolls (Por Pia Tod)
1. **Prepare filling:** Heat 2 tbsp oil in a wok over medium heat. Add garlic, stir-fry for 30 seconds. Add ground pork and shrimp, cook until no longer pink.2. **Add vegetables:** Add cabbage, carrot, and drained glass noodles. Stir-fry for 2-3 minutes until vegetables soften slightly.3. **Season:** Add oyster sauce, soy sauce, sugar, and white pepper. Mix well and cook for 2 more minutes. Transfer to a bowl and let cool completely.4. **Wrap spring rolls:** Place a spring roll wrapper diagonally on a clean surface. Put 2 tbsp of filling near the bottom corner. Fold bottom corner over filling, then fold in sides. Roll tightly toward the top corner. Seal with flour-water paste. Repeat.5. **Heat oil:** Fill a deep pot or wok with vegetable oil to about 2 inches deep. Heat to 175°C (350°F).6. **Fry in batches:** Fry 4-5 spring rolls at a time for 3-4 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd.7. **Drain:** Remove with a slotted spoon and drain on a wire rack or paper towels.8. **Keep warm:** Place fried spring rolls in a 100°C (200°F) oven while frying remaining batches.9. **Serve:** Serve hot with sweet chili sauce for dipping. Garnish with fresh cilantro if desired.
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Yellow Curry (Gaeng Kari)
1. **Prepare vegetables:** Cut potatoes into 1-inch cubes. Slice carrot into rounds. Quarter onion. Have all ingredients ready.2. **Fry curry paste:** Heat oil in a large pot over medium heat. Add yellow curry paste and turmeric powder. Fry for 2 minutes, stirring constantly.3. **Cook chicken:** Add chicken pieces and stir to coat with curry paste. Cook for 5 minutes until chicken is mostly white on the outside.4. **Add coconut milk:** Pour in coconut milk and stir well. Bring to a gentle simmer.5. **Add hard vegetables:** Add potatoes, carrot, and onion. If using curry leaves, add them now. Simmer uncovered for 15-20 minutes until vegetables are tender.6. **Season:** Stir in fish sauce, palm sugar, and tamarind paste. Adjust seasoning to taste.7. **Add peas:** Add frozen peas and cook for 2-3 minutes until heated through.8. **Finish:** Remove from heat. The curry should be creamy with tender vegetables. If too thick, add a splash of water.9. **Serve:** Garnish with fresh cilantro. Serve hot with jasmine rice or roti.
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Chicken Satay (Satay Gai)
1. **Prepare marinade:** Blend coconut milk, curry powder, fish sauce, palm sugar, garlic, turmeric, lemongrass, and coriander seeds into a smooth paste.2. **Marinate chicken:** Coat chicken strips thoroughly with marinade. Cover and refrigerate for at least 4 hours, preferably overnight.3. **Skewer chicken:** Thread 3-4 chicken strips onto each soaked skewer, weaving through the meat.4. **Make peanut sauce:** In a saucepan, fry red curry paste in a little oil for 1 minute. Add coconut milk, water, palm sugar, fish sauce, and tamarind. Simmer for 5 minutes. Add ground peanuts and simmer 10 minutes until thickened.5. **Grill satay:** Preheat grill to medium-high. Grill skewers for 3-4 minutes per side, basting with leftover marinade during first few minutes.6. **Rest:** Let skewers rest for 2 minutes after grilling.7. **Serve:** Arrange skewers on a platter with peanut sauce and cucumber relish.
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Thai Fish Cakes (Tod Mun Pla)
1. **Make fish paste:** Process fish fillets in a food processor until smooth. Add curry paste, egg, fish sauce, and sugar. Process until well combined.2. **Add mix-ins:** Transfer to a bowl. Stir in green beans and shredded lime leaves.3. **Shape cakes:** Wet your hands and form mixture into small patties (about 2 inches diameter).4. **Make relish:** Combine cucumber, vinegar, sugar, salt, and chili. Set aside.5. **Fry:** Heat 1 inch of oil to 180°C (350°F). Fry fish cakes in batches for 2-3 minutes per side until golden brown.6. **Drain:** Drain on a wire rack or paper towels.7. **Serve:** Serve hot with cucumber relish and sweet chili sauce.
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Pumpkin Curry (Gaeng Fak Thong)
1. **Prep vegetables:** Cut pumpkin into 1-inch cubes. Slice onion. Cube tofu.2. **Fry curry paste:** Heat oil in a pot over medium heat. Fry red curry paste for 2 minutes until fragrant.3. **Add pumpkin:** Add pumpkin cubes and onion. Stir to coat with curry paste.4. **Add liquids:** Pour in coconut milk and stock. Bring to a simmer.5. **Simmer:** Cook for 15-20 minutes until pumpkin is tender but not mushy.6. **Add tofu:** Gently add tofu cubes in the last 5 minutes of cooking.7. **Season:** Stir in fish sauce and palm sugar.8. **Finish:** Remove from heat. Stir in basil leaves.9. **Serve:** Garnish with extra basil. Serve with rice.
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Papaya Salad with Crab (Som Tum Poo)
1. **Prepare crab:** If using raw crab, clean thoroughly. Lightly pound in mortar.2. **Make dressing:** Pound garlic and chilies. Add tomatoes and beans, pound lightly.3. **Add crab:** Add crab and dried shrimp. Pound gently to combine.4. **Add seasonings:** Add fish sauce, lime juice, palm sugar, and tamarind. Mix well.5. **Add papaya:** Add shredded papaya and peanuts. Toss vigorously.6. **Taste and adjust:** Adjust seasoning if needed.7. **Serve:** Serve immediately with fresh vegetables.