The black fried century eggs make this quite a stunning looking plate, but the eggs are not the main taste, the spicy chicken is. Eat this as a side dish to Thai rice, served with Thai sweet basil leaves.

Ingredients for 2 People

• 2 Century Eggs
• 70 gms Chicken Breast
• 5 Bird Chillies
• 2 Garlic Cloves
• 2 Tablespoons Light Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Oyster Sauce
• 1/2 Teaspoon Sugar
• 2 Tablespoons Oil
• 10 gms Thai Basil

Preparation

1. Peel and chop the century eggs into quarters as in the photograph.
2. Put the oil into the pan over a medium heat and fry the eggs pieces, turning them so they are cooked on all sides. Then set them aside on a plate.
3. Mince the chicken into a fine mince.
4. Chop the garlic and chillies together and put into the pan with the hot oil, and fry until the garlic begins to smell.
5. Add the minced chicken, put into the frying pan it with garlic and chillies and fry until the chicken is completely cooked.
6. Add the fish suauce, light soy sauce, sugar, oyster sauce and basil and stir fry for 30 second.
7. Serve with the century egg garnish.

Serve With

• Chillies in Fish Sauce
• Thai Fragrant Rice
• Cucumber
• Tomatoes

Num Prik ( a spicy sauce of mince ) is normally eaten with rice, however if you make it a little meatier it’s perfect as a spaghetti sauce too. That’s what this recipe is, a Thai spicy sauce made thicker and served with spaghetti.

Ingredients  for 2 People
250 gms Spaghetti Noodles
600 ml Water
1 Tablespoon Salt

Ingredients  for Sauce
100 gms Pork Mince
1 Tablespoon Sour Curry Paste
200 gms Tomato Sauce
2 Garlic Cloves
20 gms Chopped Onions
20 gms Chopped Coriander Leaves
1-2 Tablespoons Dried Flaked Chillies
1 Tablespoon Sugar
1 Teaspoon Salt
3 Tablespoons Fish Salt
4-5 Cherry Tomatoes

Preparation
1. Put a pan of water on to boil, add the salt, when the water is boiling, add the spaghetti and simmer until cooked.
2. Chop the garlic and fry with a little oil for a few seconds just to release the garlic smell.
3. Add the pork mince, sour curry paste, and fry until the mince is cooked.
4. Add all the other ingredients, and continue frying on a low heat for 5 minutes, stirring all the time.
5. Spoon onto the spaghetti.

These stuffed green peppers have a spicy chilli centre, if hot Thai chillies are not to your tastes, you can omit it.

Ingredients
4-5 Green Peppers
40 gms Pork Mince
4 Slices Wholewheat Bread
2 Garlic Cloves
1/3 Tablespoon White Pepper
1 Teaspoons Salt
2 Tablespoons Fish Sauce
2 Tablespoons Oil
2 Tablespoons Chopped Spring Onions
4-5 Red Chillies

Preparation
1. Clean the green peppers and cut to 5 cm lengths.
2. Soak the bread with water for 1 minute and squeeze out the excess water.
3. In a blender, mix the pork mince with the garlic, white pepper, salt, chopped onion, fish sauce, and oil. Blend until you have a smoother stuffing. Then mix in the bread.
4. Stuff the green pepper pieces, chop the chillies into 3 pieces and push one piece into the center of each stuff chillie piece.
5. Cook in the oven, on a greased tray at 170 degree Celsius for 20 minutes.

Skewered pork & green pepper (like a Kebab) but served the way we eat it at home, with a chilli and garlic sauce.

Ingredients
400 gms Pork Meat
30 gms Green Pepper
30 gms Onion
2 Tablespoons Light Soy Sauce
1 Tablespoons Dark Soy Sauce
1/2 Teaspoon White Pepper
Wooden Sticks
8 Bird Chillies
2 Garlic Cloves
1 Tablespoon Fish Sauce
1 Tablespoon Vinegar

Preparation
1. Preheat the oven to 200 degrees Celsius.
2. Clean the pork and chop it into 3cm cubes, mix with light soy sauce, dark soy sauce and white pepper. Marinade it for at least 20 minutes.
3. Chop the green pepper and onion into similar 3cm square sized pieces and skewer the pork, onion and pepper onto the sticks. Grill in the oven until cooked.
4. For the sauce, into a blender place bird chillies, garlic, fish sauce and vinegar and blend them together. Alternatively you can pound them in a Thai mortar.
5. Spoon the chilli sauce over the pork kebabs, it does not need to be cooked.

Serve With
Coriander Leaves
Lettuce

Yes the title is correct! Thailand has influences from other countries and although not very common, we do have pizza! This is my own special recipe for Thai pizza. The main part of the pizza is Kaprow Kai – you can see this recipe elsewhere on this site, it is a spicy chicken mince and as a result the pizza is very unusual, with no tomato and a very different flavour. Use a mild cheese like gouda or cheddar so as not to smother the flavour of the mince.

Ingredients  for 2 people
200 gms Wheat Flour
1 1/2 Tablespoon Yeast
1/2 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoon Oil
80 ml Water

Ingredients  for the Topping
150 gms Chicken Mince
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Light Soya Sauce
4 Red Chillies
2 Garlic Clove
2 Tablespoon Oil
4 Basil Leaves
1 Teaspoon Sugar
200 gms Cheese (Gouda or Cheddar)

Preparation of Base
1. Sift the flour into large mixing bowl.
2. Mix the yeast with 1 tablespoon of water and add to the flour.
3. Mix the sugar, salt, and oil, into the flour then add the rest of the water and kneed it until the flour is well mixed and soft.
4. Form the dough into a ball and cover with a wet towel to prevent a skin forming on the dough.
5. Leave for 30 minutes to let the yeast work and the dough rise.

Preparation For Spicy Chicken
1. Chop the chillies and garlic and fry in the oil.
2. Add the chicken mince and stir fry for 2 minutes.
3. Add the fish sauce, light soya sauce, oyster sauce, and sugar, and fry for 2 minutes.
4. Turn off the heat and add the basil and stir.

Preparation For Pizza
1. Preheat the oven to 170 degrees celsius.
2. Roll the dough into a pizza shape.
3. Put the base into the oven for 10 minutes to part cook it, this is important, the oil in the chicken will soak the bread base unless it is precooked.
4. Add the spicy chicken topping to the pizza and cook for a further 5 minutes.
5. Grate the cheese over the pizza and put it back in the oven cooking until the cheese is cooked (about 10 minutes).

Yum dishes are typically spicy salad dishes, this version has been adapted to a pizza recipe. So you can enjoy all the taste of Thai Yum salad dishes with a familiar cheese as a mild contrast flavour.

Ingredients
40 gms Canned Tuna
2 Tablespoons Chopped Onions
2 Tablespoons Chopped Coriander Leaves
2 Tablespoons Chopped Mint Leaves
2 Tablespoons Chopped Celery
2 Tablespoons Chopped Chillies
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
50 gms Grated Mild Cheese

Ingredients  for Dough
100 gms Wheat Flour
1 Tablespoon Yeast
1 Tablespoon Oil
1 Level Tablespoon Sugar
1/4 Teaspoon Salt
Water

Preparation
1. The Base: Mix the yeast with the sugar and 2 tablespoons of water, mix and leave it to start bubbling for 5 minutes.
2. Mix the flour, oil, the yeast mix, salt and enough water to form a dough. Add the water a little at a time, and mix until the flour forms a stiff dough.
3. Knead the dough (pull and fold it repeatedly) to strengthen it for 3-5 minutes.
4. Cover with damp kitchen paper and leave in a warm area for the dough to rise. I like to leave it for 30 minutes in the sunshine.
5. For the topping: chop all the ingredients, and mix the tuna in. Make sure they are thoroughly mixed.
6. Preheat the oven to 190 degrees celsius.
7. Roll the dough out to a pizza shape and place in the oven for 5 minutes to pre-crisp before adding the other ingredients.
8. Add the tuna topping (but not the cheese) and place back in the over for another 5 minutes.
9. Add the cheese and finish off the pizza in the over for a few minutes to just melt the cheese.

The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit we add to it to balance the spicy curry. Lychees can be substituted very successfully if you can’t obtain rambutans. The duck though is essential, it has a soft meat that blends into the dish. If you can’t get hold of duck, try one of the other pork or chicken red curry recipes on this site instead!

Ingredients  for 2 People
100 gms Duck
200 ml Coconut Milk
Water for Boiling
3 Tablespoons Thai Red Curry Paste
2 Tablespoons Brown Sugar
2 Tablespoons Oil
2 Red Chillies
5 Basil Leaves
4 Kaffir Citrus Leaves
5 Cherry Tomatoes
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Cubed Raw Potatoes
4 Rambutans (From a tin is better than fresh for this recipe)

Preparation
1. Boil the potatoes in water until they are cooked, drain off the water, leaving only approx. 100 mls remaining in the pan.
2. Clean the duck and slice the meat into strips.
3. Into a frying pan, fry the curry paste in the oil for few seconds – this will release the flavours – then add duck and stir fry in the hot oil. Again this only needs to be done for a few seconds.
4. Cut the chillies and kaffir leaves into smaller pieces and add to the frying pan with the duck.
5. Add the coconut milk, salt, sugar and fish sauce, and fry for 2 minutes.
6. Add the contents of the frying pan to the potato pan and bring the liquid back to the boil.
7. Add the rambutans, basil leaves, and cherry tomatoes and serve immediately.

Serve With
Hot Thai Fragrant Rice

The soup is sour and spicy and provides the main flavours, the omelette adds the bulk to the meal. It’s not at all unusual to eat combination dishes like omelette in soup in Thailand, and if you’ve ever had a dry omelette this dish makes a pleasant change! This dish is normally served with rice as a shared side dish. Guests take some of the soup and omelette and spoon it onto their rice.

Ingredients  for 2 People

• 2 Eggs
• 3 Bird Chillies
• 10 gms Chopped Coriander Leaves
• 10 gms Chopped Spring Onion
• 1 Teaspoons Salt
• 1/2 Teaspoon Pepper
• 2-3 Tablespoons Sour Curry Paste
• 300 ml Water
• 50 ml Tamarind Water
• 2 Tablespoons Brown Sugar
• 4 Sliced Chinese Radish
• 20 gms Shrimp
• 2 Tablespoons Fish Sauce

Preparation

1. Boil the water with the sour curry paste and tamarind water.
2. Clean the shrimp and add to the boiling soup water.
3. Add the sliced radish, the sugar and fish sauce into the soup and simmer for 5 minutes. This is the soup part.
4. Whip the eggs, add the onion, chopped coriander, salt and pepper until mixed together.
5. Fry this omelette mix over a medium heat until cooked.
6. Cut the omelette into 4cm squares. When you serve the soup place the squares into the center of the plate and pour the soup over them.

Serve With
       Hot Thai Fragrant Rice