Showing posts with label stir fry recipe. Show all posts
Showing posts with label stir fry recipe. Show all posts

Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)


Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)


Ingredients:
  • 2 cups crab, about 500 grams
  • 1 celery, cut into short lengths
  • 2 spring onion, cut into short lengths
  • 2 tbsp fish sauce
  • 1 sugar
  • 2 tbsp curry powder
  • 1/4 cup water or chicken stock
  • 2 tbsp vegetable oil

Preparation :
1. Clean the crab, remove the shell, cut into 6 pieces and lightly break the claws. Wash again and drain.
2. Heat the oil until hot, fry the curry powder, fish sauce and sugar, stirring well. Add crab and chicken stock, turn heat up to high, stirring to combine with the sauce. Cover with a lid and continue cooking until done.
3. Add the celery and spring onion, stirring to combine.
4. When the vegetables are done, transfer to a serving dish, garnish with a sprig of celery and serve immediately.
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Stir Fry Squid in Roasted Chilli Paste Recipe (Pla Meuk Phat Naam Phrik Phao)


Stir Fry Squid in Roasted Chilli Paste Recipe  (Pla Meuk Phat Naam Phrik Phao)

Ingredients:
  • 300 grams squid
  • 1 onion, cut into wedges
  • 1/2 cup sweet basil leaves
  • 2 red spur chilies, cut diagonally
  • 2 tbsp roasted chili paste
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • 1/4 cup hicken stock
  • 2 tbsp vegetable oil

Preparation :
1. Wash the squid, trimming off any inedible parts. Slit open and flatten, scoring a criss-cross pattern on one side with a knife. Cut into bite-size pieces.
2. Heat the oil in a wok over medium heat, sauté the roasted chili paste, sugar, fish sauce and chicken stock. Bring everything to a boil.
3. Add the squid and onion and stir well. When the contents are done, add the sweet basil leaves and chili, stirring again.
4. Transfer to a serving dish, garnish with a sprig of sweet basil. Best when served hot with steamed fragrant rice.
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Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)


Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)



Ingredients:
  • 500 grams tiger prawns
  • 1 cup holy basil leaves
  • 6 yellow spur chilies
  • 5 finely sliced shallots
  • 10 cloves garlic
  • 1 tbsp sliced lemongrass
  • 1 tbsp sugar
  • 3 tbsp fish sauce
  • 1/2 tsp shrimp paste
  • 3 tbsp vegetable oil

Preparation :
1. Combine the spur chilies, shallots, garlic, lemongrass and shrimp paste, and pound thoroughly in a motar & pestle. Set aside.
2. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
3. Heat the oil in a wok over medium heat; sauté the chili paste previously set aside, until fragrant Add the prawns and stir-fry until just done.
4. Season to taste with fish sauce and sugar stirring well. Add the holy basil leaves and stir to combine. Spoon onto a serving dish, garnish with slices of garlic and basil leaves before serving.
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Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)


Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)

Ingredients:
  • 300 grams snow peas
  • 200 grams prawns
  • 1 tbsp chopped garlic
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1/4 cup chicken stock
  • 2 tbsp vegetable oil

Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.
2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.
3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.
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Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)


Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)

Ingredients:
  • 10 prawns
  • 1.5 cup coconut milk
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 tbsp kaffir lime leaves, finely shredded
Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
2. Sauté the curry paste in I cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and stir-fry until done.
3. Season with fish sauce and sugar stir to mix well. Add the remaining coconut milk, and stir again.
4. Transfer to a serving dish and sprinkle with shredded kaffir lime leaves and red chili as a finishing touch before serving.
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Fried shrimp with basil leaves (pad ka-prao koong)

Fried shrimp with basil leaves (pad ka-prao koong)

Ingredients
  • 450 grams medium-sized shrimps, cleaned, shelled and deviened
  • 5 cloves garlic, finely chopped
  • 2 tablespoons vegetable oil
  • 2 teaspoons black soy sauce
  • 2 tablespoons fish sauce
  • 1 cup fresh holy basil
  • 5-10 chillies, chopped and pounded coarsely
  • Dash of ground white pepper
Preparations

1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.
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Stir Fried Fish with Black Bean Sauce (pla pad tao-si )

Stir Fried Fish with Black Bean Sauce (pla pad tao-si )

For 2 Serving

Ingredients
  • 350 grams fish fillet
  • 1 teaspoon black bean sauce
  • 1 tablespoon minced garlic
  • 1/4 cup red+green chili pepper, cut into well pieces
  • 1 onion, cut into well pieces
  • 1/4 cup carrot, sliced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon corn starch, dissolved in 2 tablespoons water
  • cooking oil

Preparations

1. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fish fillet and black bean sauce. Stir until the fish is almost cooked.
2. Add chili peppers, onion and carrot. Season with soy sauce and sugar.
3. Stir for a few minutes then add corn starch (already dissolved in water). Stir until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.
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Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)


Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)
For 2 Serving

Ingredients
  • 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)
  • 400 grams spaghetti, soak in hot water until done
  • 2 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground pepper
  • 3 red+green chili peppers, coarsely chopped
  • 50 grams baby corn
  • 1/2 cup holy basil
  • cooking oil

Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.
2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.
3. Add spaghetti and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a plate and serve immediately.
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Stir Fried Shrimp with Red Curry Paste and Evaporated Milk(koong pad prik nom sod )


Stir Fried Shrimp with Red Curry Paste and Evaporated Milk

For 2 Serving

Ingredients
  • 100 grams Red Curry Paste
  • 8-10 medium-sized shrimps, cleaned, shelled
  • 1 cup unsweetened evaporated milk
  • 1 teaspoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 2-3 red or yellow chili peppers, sliced diagnally
  • 3-5 kaffir lime leaves
  • 5-8 sweet basil leaves
  • 20 grams peppercorn
  • cooking oil

Preparations

1. Heat oil in a wok over medium heat. Add Red Curry Paste, then stir fry until aromatic.
2. Add milk and fry until until the oil has clearly separated from the milk. Then add peppercorns, kaffir lime leaves (torn) and sweet basil leaves.
3. Season with fish sauce, sugar and soy sauce. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.
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Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )


Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )
For 2 Serving

Ingredients
  • 8-10 medium-sized shrimps, cleaned, shelled
  • 1/2 cup wheat flour (or all purpose flour), dissolved in water
  • 1/2 teaspoon baking powder
  • 5 garlic cloves, minced
  • 3 coriander roots, coarsely chopped
  • 1 red pepper (green or yellow), cut into pieces
  • 1/2 teaspoon, black peppercorn
  • 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon roasted chili paste
  • cooking oil



Preparations

1. Mix together wheat flour, baking powder and water. Stir until mixed well, then add prepared shrimps. Set aside.
2. Heat oil in a wok over medium heat. Add shrimps (already dip in flour mixture) and fry until golden and crispy. Remove, drain and set aside.
3. Grind chopped garlic, coriander roots, and black peppercorns in a mortar and pound until mixed thoroughly (or using food processor). Then heat oil in a wok over medium heat and add the ground mixture and roasted chili paste. Stir fry until golden and aromatic.
4. Add egg yolk sauce, pepper and deep fried shrimp, and season with salt and sugar. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
5. Transfer to a serving plate. Serve immediately with hot steamed rice.
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Catfish Spicy Stir-Fry (pla-dook pad ped)


Catfish Spicy Stir-Fry (pla-dook pad ped)

For 2 Serving

Ingredients

  • 800 grams catfish, clean and sliced into well pieces
  • 5-10 chilies, crushed
  • 3 red chili peppers, sliced
  • 50 grams sweet basil leaves
  • 20 grams peppercorn
  • 50 grams wild ginger, finely sliced
  • 1/2 cup sliced lemongrass
  • 2 red shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon kaffir lime rind
  • 1/2 teaspoon shrimp paste
  • 2-3 coriander roots
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • cooking oil


Preparations

1. Grind garlic, red shallot, lemongrass,coriander roots chili, kaffir lime rind and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat oil in a wok over medium heat. Add chili+garlic mixture (prepared in 1st step). Stir until golden and aromatic. Then add sliced catfish and continue stirring until nearly done.
3. Add wild ginger, red chili pepper and pepper corn. Season with sugar and fish sauce. Then add sweet basil and stir until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.
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Stir-fried beef with oyster sauce (neur pad num mun hoy)

Stir-fried beef with oyster sauce (neur pad num mun hoy)

For 2 Serving

Ingredients
  • 350 grams beef, sliced
  • 200 grams of chinese kale, cut into 1" long
  • 1 tablespoon garlic, minced
  • 2 tablespoons soy sauce
  • 1 red chili, cut diagnally
  • 5 spring onions, cut into 1" long
  • 1 tablespoon sugar
  • 3 tablespoons oyster sauce
  • 1 tablespoon cooking wine
  • 1 tablespoon cornstarch
  • carrot and other fresh vegetables (optional)
  • cooking oil

Preparations

1. In a medium size bowl, add beef, garlic, soy sauce, sugar and cornstarch. Stir until mixed well and let marinated for 30 minutes.
2. Heat oil in a wok over medium heat. Add marinated beef and stir fry until nearly cooked. Then add chinese kale, chili, spring onions, cooking wine and oyster sauce. Stir fry until all ingredients mixed well and the beef cooked thoroughly.
3. Transfer to a serving dish (over fried chinese kale). Serve immediately with hot steamed rice.
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Stir Fried Pork with Red Curry Paste (moo pad prik king )


Stir Fried Pork with Red Curry Paste (moo pad prik king )

For 2 Serving

Ingredients
  • 400 grams pork, cut into well pieces (or prawns, chicken, beef)
  • 200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)
  • 2 kaffir lime leaves, sliced thinly
  • 3 tablespoons red curry paste
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • coriander leaves ( for garnishing )

Preparations

1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.
2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.
3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.
4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.
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Nor-mai pad kai

Nor-mai pad kai 
Ingredients:

  • 5-8 medium-sized shrimps, cleaned, and shelled (or use pork or chicken)
  • 300 grams bamboo shoots, cleaned and scalded in boiling water
  • 3 eggs
  • 5 red+green chili peppers, sliced diagnally
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sugar
  • cooking oil
  • coriander leaves (for garnishing)


Preparations:
1. Heat oil in a wok over medium heat. Add garlic and stir fry until golden and aromatic. Then add shrimp (or pork or chicken) and bamboo shoots. Stir until the shrimp almost cooked and the bamboo shoots are soft.
2. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. Wait until the egg is thoroughly cooked.
3. Season with fish sauce, sugar and chili. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Sprinklำ with coriander leaves. Serve immediately with hot steamed rice.
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Stir-Fried Swamp Cabbage with Salted Soya Bean (Pad Pak-boong )

Stir-Fried Swamp Cabbage with Salted Soya Bean 

Ingredients :

  • 300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)
  • 10 cloves garlic, chopped
  • 3-5 chilies, crushed
  • 3 tablespoons vegetable oil
  • 1 teaspoon salted soya bean [tao-jeaw]
  • 2 teaspoons oyster sauce
  • 1 teaspoon sugar
  • fried garlic (for garnishing)
  • 1/4 teaspoon pepper powder


Method :

1. Wash the swamp cabbage in clean water. Remove and drain then cut into 2" long.
2. In a big bowl, add the swamp cabbage. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
3. Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.
4. Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.
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Stir-fried Assparagus with Shrimp(Pad Nor Mai Farang)

Stir-fried Assparagus with Shrimp(Pad Nor Mai Farang)

Ingregients:
  • 2 tablespoons oil
  • 3 cloves garlic, peeled and minced
  • 10 oz (300 g) young asparagus, cut into bite-sized lengths
  • 5 oz (150 g) shrimp, peeled and deveined, tails intact
  • 1 teaspoon soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon fish sauce
  • 1/4 teaspoon sugar
  • 1/2 cup Thai Chicken Stock
  • 1 teaspoon cornstarch mixed in
  • 2 tablespoons water
  • 1/4 teaspoon ground white pepper

Preparation:

1. Heat a wok until very hot then add the oil. When oil is hot, add garlic and stir-fry until fragent, about 1 minute. Add asparagus and shrimp and stir-fry until asparagus is hust tender and shrimp turn pink, 3-4 minutes.
2. Add soy sauce, oyster sauce, fish sauce and sugar. Stir-fry then add Thai Chicken Stock and corn starch mixture and simmer for 1 minute.
3. Transfer to a plate

Tips -- It is important to measure out all the sauces before cooking, as this dish cooks very fast.
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Fried chicken with basil leaves- pad ka-prao kai


Fried chicken with basil leaves


Ingredients
  • 450 grams chicken thighs, cut into bite-size pieces
  • 5 cloves garlic, finely chopped
  • 1/2 cup onion, sliced
  • 2 tablespoons vegetable oil
  • 2 teaspoons black soy sauce
  • 2 tablespoons fish sauce
  • 1 cup fresh holy basil
  • 7 chillies, chopped and pounded coarsely
  • Dash of ground white pepper

Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.

Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.
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Stir Fried Mung Bean Noodle-pad woon-sen

Stir Fried Mung Bean Noodle-pad woon-sen


Ingredients
  • 150 grams mung bean noodle
  • 200 grams pork, cut into well pieces
  • 3 eggs
  • 1 onion, sliced
  • 3 tomatoes, sliced
  • 1 tablespoon, coarsely chopped
  • 3 scallions, cut into 1" long
  • 100 grams cabbage, cut into well pieces
  • 1 tablespoon sugar
  • 3 tablespoons oyster sauce
  • 2 tablespoons, fish sauce
  • 1/2 teaspoon pepper
  • coriander leaves (for garnishing)
  • cooking oil

Preparations

1. Soak mung bean noodle in warm water for 15 minutes. Remove, drain and set aside.
2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic.
3. Add pork and onion. Stir until nearly done, then add egg and brake the yolk. Wait until the egg is cooked. Add mung bean noodle, tomato, cabbage and scallion. Continue stirring until the cabbage is nearly cooked.
4. Season with oyster sauce, fish sauce, sugar and pepper. Stir until all ingredients mixed well. Remove from heat.
5. Transfer to a serving plate. Garnish with coriander leaves. Serve immeditely with hot steamed rice.
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