Recipes included herein feature some of the most popular Thai dishes
that grace the menus of any Thai restaurant.

• Sticky Rice
• Barbecued Chicken
• Green Papaya Salad

>>Sticky Rice

      Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in  a saucepan and add water to cover. Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 3 hours  before steaming. Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of  boiling  water, cover, and steam for approximately 30  minutes

>>Barbecued Chicken 

      Rub the entire chicken with the combined marinade ingredients and allow to marinate for 15 minutes. Bake at 350 F (180 C) for 45 minutes and then broil/ grill for 10 minutes until done. Cut into smaller pieces before serving.

>>Papaya Salad

      Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently  combine all with the pestle and a spoon. Serve cold.

      Slice the chicken breast finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while  turning . When cooked through, serve with Satay sauce and cucumber sauce.

 

      Place all the green curry paste ingredients in  an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for  5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kefir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.

      Fly the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chilies, baby corn, and ear mushrooms and sauté'. Add dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.