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Monday, February 17, 2014

more thai food stir fry

If you've enjoyed Thai Basil Chicken at your local Thai/Asian restaurants and eateries, try this wonderful homemade recipe! Once all your fresh ingredients are ready, this dish cooks up in just minutes. Basil chicken is one of the most popular Thai dishes, both in Thailand and here in North America, offering spicy flavors that mingle beautifully with the fresh taste of savory basil. There are two key ingredients in this dish you mustn't skip: the fresh basil, of course, and Golden Mountain Sauce. This sauce is often considered a 'secret Thai ingredient', but it's normally available at all Asian food stores that sell Thai ingredients - look for it next to thefish sauce. It's the combination of this sauce with the basil that truly make this dish sing. ENJOY!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: SERVES 4 (with rice)


  • 3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
  • 4-5 cloves garlic, chopped fine
  • 1-2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
  • 3 Tbsp. white wine OR white cooking wine
  • 2 small bell peppers: red and yellow, sliced
  • 1 small green pepper OR 1/2 zucchini, chopped into bite-size pieces
  • 3 green onions, sliced
  • 1/2 compressed cup Thai basil, OR substitute sweet basil
  • 2-3 Tbsp. vegetable oil
  • 3 Tbsp. oyster sauce (I like Thai Maekrua brand oyster sauce)
  • 2-3 Tbsp. Golden Mountain Sauce (depending on desired saltiness)
  • 1 Tbsp. fish sauce
  • 1 Tbsp. lime juice
  • 2 Tbsp. brown sugar


  1. Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.
  2. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
  3. Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
  4. Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
  5. Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking. Taste-test Tip: note that this classic Thai dish is meant to be salty-spicy, with the zesty flavor of the basil coming through. It is definitely supposed to veer on the salty side, which is then balanced out when you eat it with plain steam rice. If you still find it too salty for your taste, add more lime juice. If not salty or flavorful enough, add more golden mountain sauce and/or fish sauce.
  6. Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil. ENJOY!
Basil Tip: If you have small basil leaves, they may not need to be chopped. If your leaves are larger, try piling them on top of one another, then thinly slicing them to create shreds. I find you get lots of flavor this way, but be sure to shred it just before adding to the dish (if you do it too far ahead of time, the basil will lose some of its natural oils and flavor).--------------------------------------------------------------------------------------------------------------------------
This Basil Shrimp is simple to make and will please anyone who is partial to Thai flavors. The dish comes together quickly and easily in the wok, and the stir-frying method keeps both the juiciness of the shrimp as well as the sweetness of the peppers in the dish, not to mention all of those wonderful nutrients! There are two key ingredients to this dish that make it sing, so be sure to have them on hand: Golden Mountain Sauce, which is a Thai sauce that can be purchased at most Asian food stores (you'll find it next to the fish sauce), and fresh basil. If you can find Thai basil, great! - if not, regular sweet basil works well too. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: SERVES 2-3 as a Main Entree


  • 1 Tbsp. soy sauce
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp. oyster sauce
  • 2 Tbsp. lime juice
  • 2 Tbsp. Golden Mountain Sauce
  • 1 Tbsp. palm sugar OR brown sugar
  • 3/4 to 1 lb. medium to large shrimp (.350 to .450 kg), shells removed
  • 4 cloves garlic, minced
  • 1 red or green chili, finely sliced, or more to taste
  • 2 green onions, sliced
  • 1 green and 1 red bell peppers, sliced
  • handful dry roasted cashews, unsalted
  • 1/4 to 1/3 compressed cup fresh Thai basil, OR substitute sweet basil
  • 3 Tbsp. chicken stock
  • 2 Tbsp. vegetable oil


  1. Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve the sugar. Set aside.
  2. Pound or process together the garlic, chili, and onion to create a paste. Alternatively, mince them all individually and stir together. Set aside.
  3. Heat a wok or large frying pan over medium-high heat. Drizzle in oil, then add the shrimp. Stir-fry 1 minute, or until shrimp are light pink on both sides.
  4. Add the garlic-chili paste you made earlier and continue stir-frying 1 more minute.
  5. Add the peppers and chicken stock. Stir-fry 3 minutes, or until peppers have softened but are still bright in color and retain some cripness. While stir-frying, add the stir-fry sauce you made earlier.
  6. Remove from heat. Stir in the cashews and fold in the basil. (If basil leaves are large, stack them into a neat pile and slice them up into shreds)
  7. Taste-test the dish, adding more lime juice if too salty (this will depend on the saltiness of your stock), or more fish sauce if not salty or flavorful enough. If too salty for your taste, add another generous squeeze lime juice. Add more fresh-cut chili (or some dried chili flakes) for more heat. Taste-test Tip: This dish is meant to be primarily salty-spicy, with the zesty taste of the basil coming through. These flavors are then balanced out by plain (unsalted) rice served on the side. For those who don't like their food too salty, garnish with wedges of fresh lime to be squeezed over before eating. ENJOY!--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------============================================================================
      1. This Thai Beef & Broccoli Stir-Fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking). The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch. Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love.
  8. Prep Time: 15 minutes

    Cook Time: 12 minutes

    Total Time: 27 minutes

    Yield: SERVES 4


    • 1/2 to 1 lb. (0.45 kg) beef steak or other cuts
    • 1 medium head broccoli, cut into bite-size florets
    • 1 red pepper, sliced into thin strips
    • 1 shallot OR 1/4 cup purple onion, finely chopped
    • 3-4 cloves garlic, finely chopped
    • 2 thumb-size pieces ginger, thinly sliced into matchstick-like pieces
    • 3 Tbsp. sherry (or cooking sherry), or red wine
    • 1 tsp. cornstarch dissolved in 3 Tbsp. cool water
    • 1 tsp. sesame oil
    • 2-3 Tbsp. vegetable oil
    • 3 Tbsp. soy sauce
    • 1 tsp. brown sugar
    • 1 tsp. cornstarch
    • 1/2 cup good-tasting chicken stock
    • 3 Tbsp. oyster-flavored sauce
    • 1 Tbsp. fish sauce
    • 1 to 2 tsp. brown sugar, to taste
    • 1-2 red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes), to taste


    1. Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
    2. In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
    3. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
    4. Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
    5. Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
    6. Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
    7. Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!=========================================================
    8. This Thai mussel recipe makes an incredible appetizer, or add a salad and enjoy as the main course. Fresh mussels are steamed in white wine, then briefly simmered in a basil and coconut sauce. The dish is finished off with a sprinkling of fresh red chillies, coriander, and more basil for a seafood dish that is easy to make but tastes truly gourmet! Excellent with your favorite wine.

      Prep Time: 20 minutes

      Cook Time: 8 minutes

      Total Time: 28 minutes


      • 1 lb fresh mussels (serves 2 as a large appetizer or main entree)
      • 1 thumb-size piece galangal (or ginger), grated
      • 2 shallots, chopped finely
      • 3 cloves garlic, minced
      • 3 kaffir lime leaves, snipped into thin strips with scissors (available frozen at Asian stores)
      • 1/3 cup white wine (or white cooking wine)
      • a handful of basil and coriander leaves for garnish (tear basil into smaller pieces if large)
      • optional: 1/2 red chilli, finely sliced
      • 1 cup coconut milk
      • 1/2 tsp. ground coriander
      • 1/4 cup fresh coriander leaves and stems
      • 1 Tbsp. fish sauce
      • 1 tsp. shrimp paste (if unavailable, substitute 1 more Tbsp. fish sauce)
      • 1 Tbsp. lime juice
      • 1 Tbsp. soy sauce
      • optional: 1/2 red chili, minced, OR 1/2 tsp. dried crushed chili


      1. Clean and rinse the mussels under cool to cold water. Soak in cold water and place in the refrigerator until ready to use.
      2. To make the sauce, place all sauce ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.
      3. Add 1-2 Tbsp. oil to a wok or a large frying pan. Add the galangal (or ginger), shallots, garlic and kaffir lime leaf strips. Stir-fry 1-2 minutes over medium-high heat, until shallots are cooked.
      4. Add the white wine to the wok/frying pan. Now add the drained mussels, stirring well. Bring to a boil.
      5. Reduce heat to simmer (medium-low). Cover with lid and allow to "steam" cook in this way for 2-3 minutes.
      6. Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened. (If there are quite a lot that still haven't opened, try replacing the lid and allowing them to cook another 30 seconds to 1 minute.) Be careful not to overcook them, or they will become tough.
      7. Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).
      8. To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chili (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!

thai food

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: SERVES 5-6 as a side dish


  • 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
  • 3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
  • 1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
  • 1 egg (vegans can omit)*
  • ½ cup frozen peas
  • optional: 1 small carrot, grated (about 1/4 cup)
  • ¼ cup currants OR rainsins
  • ½ cup roasted unsalted whole cashews
  • 3 spring onions, finely sliced
  • 1/3 cup fresh coriander
  • 3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
  • 2 tsp. curry powder
  • optional: 1/2 tsp. sugar


For instructions on preparing fresh pineapple, OR to create a "pineapple boat" for your fried rice, see: How to Buy/Prepare Fresh Pineapple.
  1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
  2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
  3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
  4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
  5. Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.
  6. Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice)
  7. Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
  8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY


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