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2 years ago - Translate - Youtube

Pad Phak Ruam (Thai Stir-Fried Mixed Vegetable with Shrimp) this Thai classic will leave vegetarians and carnivores alike full and content. Most Thai dishes attempt to combine as many flavours as possible to make the most noteworthy dishes, and stir-fried vegetables are no exception. It’s worth not underestimating the flavour of these fried vegetables as they are mixed with a perfectly harmonious blend of sugar, salt and spices.

Pad Phak Ruam Recipe:

2 years ago - Translate - Youtube

Khao Tom Jim (Sticky Rice in Banana Leaf) is one using product from natural. Sticky rice and banana will be wrapped in banana leaf and boiled until done. This menu will serve with shredded coconut and sugar which make more sweet and salt flavors to dessert.

Khao Tom Jim Recipe:

2 years ago - Translate - Youtube

Tod Mun Goong (Deep Fried Shrimp Cakes) is the top menu in Thai and Chinese restaurants. Grounded shrimp with various spices, knead and coated with breadcrumbs and then fried until golden crispy. It can be eat with plum sauce to taste more delicious. It is easy to cook and fast food. It is suitable for the housewife who does not have much time for cooking.

Tod Mun Goong Recipe:

2 years ago - Translate - Youtube

Phanaeng Curry is a bit milder than its other curry counterparts in Thailand. It is for this reason that it remains a popular dish amongst tourists who are remaining in the spicy “safe zone.” The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, Phanaeng curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquid added.

Phanaeng Curry Recipe: