tai

TYPICAL CUISINE

CHARACTERISTICS

THE MOST USED SPIECES

Spieces

lemongrass

cardamon

cinnamon

tamarind

fish sauce

oyster sauce

soy sauce

Pad Thai

2 tbsp lime juice

2 tbsp of brown sugar

1 tbsp fish sauce

1 tbsp soy sauce

1/4 tsp cayenne

2 tbsp vegetable oil

1 bell pepper

2 cloves garlic

2 eggs

1 lb. shrimp

2 green onions

1/2 c. roasted peanuts

Red Curry (Gaeng Daeng)

Red Curry

1 tbsp vegetable oil

1 tbsp ginger & garlic paste

5-6 tbsp red curry paste

800ml coconut milk

8 skinless, boneless chicken thighs

kaffir lime leaves

2 tbsp fish sauce

1 tsp brow sugar

1/2 small pack thai basil

basil

1 red chili

cooked jasmine rice, to serve

Chicken in coconut soup (Tom Kha Kai)

Chicken in coconut soup

1 can of coconut milk

1 can reduced-sodium chicken broth

6 quarter-size slices fresh ginger

1 stalk fresh lemongrass

1 pound bonet ,

skinned chicken breast

1 cup sliced mashrooms

1 tbsp lime juice

1 tbsp fish sauce

1 tsp sugar

1 tsp Thai chili paste

1/4 cup fresh basil

1/4 cup cilantro