No one has been able to pinpoint the origins of this rustic curry meal. Some historians believe it was carried over from Malaysia by Middle Eastern traders, owing to the name massaman, which is derived from the medieval Thai word for Muslim, while others point to its origins in the Thai royal court. In any case, massaman curry differs from other Thai curries by including spices such as cardamom, cinnamon, and anise. You can expect a spicy and savoury dish with its aromatic and complex paste, which is usually fried in a skillet with coconut cream and tamarind paste.

Ingredients

• 4 ounces Massaman curry paste you will have to get this at your local Asian market, 3 tablespoons vegetable oil, 28 ounces unsweetened coconut milk full fat from a can, 1/2 teaspoon ginger you can use fresh, I just used the powder, 2 tablespoons chopped cilantro, 2 tablespoons brown sugar packed, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon Worcestershire sauce (optional, just gives it a brighter flavor), 1 onion sliced thin, 1 pound chicken Sliced, 4 medium potatoes peeled, cubed, 2 carrots peeled, sliced, 1 tablespoon peanut butter (creamy or crunchy), 1/2 cup peanuts, sriracha sauce To taste. This is what adds the spiciness., red pepper flakes to taste, jasmine rice cooked

Instructions

• Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
• Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
• Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
• Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.

This minced pork and rice à la carte dish is a Thai local's go-to food when he's not sure what to eat on a night out. It may be eaten at any time of day. Pad Kra Prao is traditionally served with steaming jasmine rice and a dish of fatty minced pork stir-fried with Thai holy basil and seasoned with fish sauce and chopped chili. Beef, chicken, or seafood components stir-fried with basil, cowpeas, bamboo shoots, and a fried egg are some of the other variations.

Ingredients

• 3 tablespoons vegetable oil, 2 shallots (thinly sliced), 7 cloves garlic (sliced), 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced), 1 pound ground pork (450g), 1 teaspoon sugar, 1 tablespoon fish sauce, 1 tablespoon thin/light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce, ⅓ cup low sodium chicken broth or water, holy basil leaves (about 1 1/2 cups packed)

Instructions

• In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
• Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

This slow-braised stewed pork leg on rice dish is a crowd-pleaser at night markets, and it's a sight to behold when witnessing it prepared at a Thai food cart on the streets. Kao Ka Moo is cooked in huge aluminum pots with soy sauce and five-spice powder until the meat is tender enough to fall off the bone at roadside vendors. The braised pork is then sliced thinly on a big cutting board using cleavers and served with bok choi, pickled vegetables, and boiled eggs with a custardy yolk on a bed of rice.

Ingredients

• 1 Pork Shank, About 2 Pound or more, 3 Cups Vegetable or Peanut Oil, 8 Cups Water or enough to cover the leg in the pot, 1/4 Teaspoon Corriander Powder or 5-6 fresh corriander roots, 5 Big Cloves Garlic, 10 Szechuan Peppercorns, 2 Cinnamon Sticks, 1 inches each, 2 Star Anise, Whole, 5 Black Peppercorns, 1 Teaspoon Black Soy Sauce, 3 Tablespoons Thin Soy Sauce, 1 Tablespoon Golden Mountain Sauce, 1 Teaspoon Coarse Sea Salt, 4 Tablespoons Palm Sugar (depending on your taste), 1 Teaspoon Chinese Five Spice Powder, 5 Hard-Boiled Eggs, Peeled, 1 1/2 Cups Pickled Mustard Green, Fresh Bokchoy, Steamed

Instructions

• Heat oil in a wok or large pan over medium heat. Add pork shank, and turn up the heat a bit. Fry until golden brown on both sides. Transfer the leg to drain on a paper towel.
• Pound garlic, peppercorns, and corriander in a mortar and pestle until it becomes a fine paste. Set aside.
• Place fried pig leg in a pot and cover with water. Add garlic paste mixture, cinnamon, star anise, black soy, thin soy, Golden Mtn, salt, palm sugar, 5-spice, and eggs. Bring to a boil then reduce heat, and cook for another 2-3 hours until tender.
• While the pork is cooking, thinly slice the pickled mustard green, gently squeeze it to remove the pickling liquid, and rinse it one time in a colander. Then slowly boil it in a bit of water or chicken stock, about 1.5 cups, until water evaporates, and set aside.
• Separately, pound 2-3 fresh Thai chile peppers in a mortar and pestle. Transfer to a small sauce bowl, add 1 teaspoon salt and 1/2 cup vinegar. This sauce should be served with the khao kha moo.
• Serve the meat over steamed jasmine rice, topped with some pickled mustard green and the chile-vinegar sauce.
  

This yellow curry rice noodle soup, an iconic Northern Thai staple, comes in a variety of varieties and can be found practically anyplace in Chiang Mai, from roadside eateries to fine-dining establishments. Northern Thai khao soi soup has roots in Myanmar and Laos and has a spicy, coconut flavor akin to massaman curry. Both boiling and deep-fried egg noodles are soaked in curry soup and topped with green onions, pickled cabbage, minced pork, or chicken leg in a single dish. On the side, condiments like as oil-fried chili paste, coriander, and lime are commonly served. With hundreds of variants distributed over Thailand, the discussion for the greatest Khao Soi in the country, particularly in Chiang Mai, is raging.

Ingredients:

• 1 small bunch cilantro stems, leaves and thin stems reserved for another use,2 whole small shallots, peeled and sliced into quarters,4 whole cloves garlic,1 (1-inch) knob fresh turmeric, roughly chopped,2 thin slices fresh ginger,1 stalk lemongrass, bottom 4 inches only, roughly chopped,1 whole dried Thai bird chile (or 1 whole chile de arbol), 1 teaspoon makrut lime zest, or 2 whole makrut lime leaves,1 teaspoon whole coriander seed, 6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only Kosher salt,1 1/2 tablespoons Thai shrimp paste, 2 cup canola oil,1 pound fresh Chinese-style egg noodles, divided 2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk ,1 cup homemade or store-bought low-sodium chicken stock,1 tablespoons palm sugar,4 chicken legs, split into drumsticks and thighs,fish sauce,sliced shallots, lime wedges, and pickled Chinese mustard greens.

Instructions:

• Place cilantro stems, shallots, garlic, turmeric, ginger, lemongrass, chile, lime zest, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy-duty aluminum foil. Gather up edges to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.
• Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.
  Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.
• Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.
• Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.
• Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

This spicy and zesty salad is a pleasant alternative to the ubiquitous mango salad and is a popular dish to create in a Phuket cooking lesson. Yam Nua thrill the tongue with both heat and acidity, made with thinly sliced grilled beef tenderloin strips, sprigs of fresh spearmint, chopped shallots, onions, garlic, chilis, and seasoned with lime juice and fish sauce.

Ingredients:

• 8-10 ounces New York strip steaks (about 1 1/2 in thick),salt and pepper,1⁄2 tablespoon vegetable oil,1⁄4 cup shallot, sliced thin,3 tablespoons, chopped cilantro stems, and leaves,1⁄4 cup mint leaf (loosely packed to measure and then, chopped),1 medium cucumber, seeded and sliced,4 -6 romaine lettuce leaves,1 clove garlic, minced,2 Thai chiles, minced (more or less depending on the heat desired),2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing,1 1⁄2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted,2 tablespoons fish sauce (nam pla),2 1⁄2 tablespoons fresh lime juice.

Instructions:

• In a food processor, combine all of the ingredients for the marinade. Pulse until everything is combined - 3 or 4 times. Place the steak into a medium container and pour the marinade on top, tossing the steak to make sure it is entirely coated. Let sit for an hour.
• While the steak is marinating, combine all of the ingredients for the dressing in a food processor. Pulse until everything is combined an the sugar has dissolved- 7 or 8 times, then place the dressing in the fridge to cool down while you prepare everything else ( optional, but I like a nice chilled dressing with this salad. )
• Set a skillet over medium high heat to warm up. Once the skillet has heated up, remove the steak from the marinade and place in the hot pan. Cook the steak for 5 minutes, then flip and cook for 5 more minutes for medium rare.
• Remove the steak from the pan and set aside to rest for 10 minutes.
• While the steak is resting, prepare the salad. Tear up the head of the romaine over a large serving platter, and set the halved cherry tomatoes on top of the romaine. Add the red onion shavings, green onion slices, and mint to the platter, then drizzle the dressing on top of all of it. Toss lightly to coat.
• Slice the steak against the grain into ¼" thin slices, and place them on top of the salad. Top with the cilantro and serve.

This classic stir-fried glass noodle dish, while not as spectacular as pad thai, has been around for nearly as long. Cellophane noodles, which are made from mung beans, are quite adaptable and go well with a wide range of foods. The pre-soaked noodles are stir-fried in a wok with prawns, shallots, garlic cloves, veggies, and scrambled eggs to produce a dish pad woon sen. The finished noodles are usually garnished with mung bean sprouts or chopped coriander after being seasoned with a dash of oyster sauce. If you're in Thailand, don't dismiss this basic meal; you'll be astonished by the limitless variations woon sen may take.

Ingredients:

• 3 ounces vermicelli rice noodles,3 tablespoons vegetable oil, 2 large eggs, 1 small onion, thinly sliced,1 tablespoon finely chopped garlic, 1 large tomato, cut into 12 wedges,3 spring onions, thinly sliced, 1 cup thinly slice, mushrooms,1 cup coarsely chopped green cabbage,1/2 cup sliced carrots,2 tablespoons oyster sauce,1 teaspoon fish sauce, more to taste,1 tablespoon sugar,1/2 teaspoon freshly ground black pepper.

Instructions:

• Gather the ingredients.
• Soak the vermicelli in water for 15 minutes to soften. Drain in a strainer and leave to one side.
• Heat the vegetable oil in a large wok or skillet over medium-high heat. Add eggs and stir-fry until scrambled.
• Add the onion and garlic and cook until fragrant.
• When the scrambled eggs begin to brown, add the tomatoes, spring onions, mushrooms, cabbage, and carrots. Give it a stir and then add the vermicelli.
• Stir-fry until the vegetables and noodles soften slightly, then season with the oyster sauce, fish sauce, sugar, and pepper.

Ordering a bowl of kway toew in Thailand, as easy as it may look to the ordinary diner, can be an eye-opening experience. If you happen onto a popular roadside restaurant in Bangkok, you'll see menus on the walls detailing several sorts of noodles, soups, seasonings, and ingredients. Diners are free to mix and combine these combinations as they choose. Rice noodles, pig tenderloins, offal, minced meat, fish balls, and vegetables are the most regularly requested kway teow moo ingredients. Bean sprouts, chili paste, lime, and chopped coriander are among the condiments offered with each dish.

Ingredients:

• 6 cups chicken stock, 1⁄2 lb. pork tenderloin, 1 tbsp. vegetable oil, 1 fish cake, about ½ lb., thinly sliced, 1⁄2 lb. large shrimp, peeled, deveined, and split lengthwise, 1⁄4 lb. fresh kway teow rice noodles, precut or in sheets (or ¼ lb. dried Chinese rice vermicelli), 1⁄4 lb. fresh or dried flat Chinese egg noodles, ⅛" wide, 2 scallions, trimmed and finely chopped, 2 tbsp. finely chopped fresh cilantro leaves, salt.

Instructions:

• Bring stock to a simmer in a large saucepan over medium-low heat. Add pork and simmer 20 minutes. Remove pork and set aside. Keep stock hot.
• Heat oil in a wok or medium skillet over medium heat and fry fish cake slices until lightly browned and crisp. Drain on paper towels; set aside.
• Add shrimp to stock; cook over very low heat for 1 minute. Transfer shrimp to serving bowl. Slice pork thinly and add to serving bowl. If using kway teow in sheets, cut into ¼” strips. (If using dried vermicelli, soften in boiling water for 1 minute, then drain.)
• Bring 6 cups water to a boil in a wok or medium saucepan over high heat. Add egg noodles and cook until tender (about 2 minutes if fresh, 3 minutes if dried) using chopsticks or a fork to gently pull them apart. Drain; add to serving bowl. Add rice noodles, scallions, and cilantro, pour in stock, and stir gently. Season to taste with salt and serve garnished with fish cake slices.

Hor Mok Ma Prow Awn means seafood curry in coconut. Thai cuisine is known for its salty and somewhat sweet flavor combination. Hor Mok is a mixed seafood platter that you may customize according to your interests. The fish is cooked with coconut milk and bits of coconut flesh in this meal. To be served, this semi-dessert is loaded into a young coconut. This delicate and natural serving method created quite a stir at the time and continues to do so now. It is preferable to eat it in Thailand since the originality of the dish will not be impacted by other cuisines.

Ingredients:

• 1 green coconut, 1 egg, 1 tablespoon red curry paste, ½ tablespoon fish sauce, ½ tablespoon oyster Sauce, ½ teaspoon refined sugar, 150Ml coconut milk, 100Gr seafood, ¼ red spur chili, 1 kaffir lime leaves, 5 leaves sweet basil, ½ tablespoon soy oil

Instructions:

• Finely chop the ingredients for the curry paste and put it in the blender with a little bit of water.
• Heat up the oil.
• Add curry paste and stir until it starts to simmer.
• Add seafood and sugar, coconut milk, fish sauce, kaffir lime leaves and basil leaves, grated coconut, and panfry until tender.
• Add everything in green coconut and garnish with kaffir lime, red spur chili.
• Steam with steamer for 20 minutes.

Pla Kapung Neung Manao, sometimes known as "steam lime fish," is a popular Thai dish both at home and abroad. Steamed one full Asian seabass fillet till moist and fluffy, then steeped in lime soup and served with diced garlic, chilis, and cilantro. This popular Thai meal is best served with a side of jasmine rice and maybe found fresh anyplace in Thailand.

Ingredients:

• For the fish: 1 or 2 whole fish (e.g. barramundi, sea bass, red snapper, trout, tilapia or perch, about 3-4 lb /1,5-2kg, scaled and gutted), 4 stalks lemongrass, bruised and sliced into 1-inch (3 cm) sections
• For the sauce: 1 cup fish stock, 2 tablespoons chopped palm sugar, Juice of 3 limes, 4 tablespoons fish sauce, 8 cloves garlic, finely chopped, 2 Thai red hot peppers, finely chopped, ½ bunch cilantro chopped

Instructions:

• Score the fish with 3 diagonal incisions on each side of the fish.
• Stuff the lemongrass sections into the cavities of the fish.
• Steam the fish in a bamboo steamer or double-boiler for about 15 minutes.
• In a saucepan, bring the stock to a boil, and then add the palm sugar.
• Reduce heat, and cook until the sugar is completely dissolved.
• Pour the mixture into a bowl and set it aside.
• Mix the garlic, hot peppers, and cilantro, and add into the stock, along with the fish sauce and lime juice. Stir.
• Transfer the steamed fish to a large serving platter.
• Gently pour the sauce over the fish, with most of the garlic and chile peppers on the top of the fish.
• Serve with steamed white rice.

The classic Thai dessert known as Khao Niaow Ma Muang is heavenly and scrumptious. Famously served as street food in Thailand and at Thai restaurants throughout the world, the taste of this tropical rice pudding is irresistible—and it's easy to make at home. Use the ripest mangoes you can find, good-quality coconut milk, and Thai sweet rice. Also called glutinous rice or sticky rice, it can be found at Asian food stores and well-stocked supermarkets. Coconut milk and brown sugar add delicious flavor to both the rice and the sauce.

Ingredients:

• 1 cup Thai sweet rice (aka sticky rice); 1 1/2 cups water, divided; 1 (13.5-ounce) can coconut milk, divided; 1/4 teaspoon salt; 4 to 5 tablespoons brown sugar, to taste, divided; 1 to 2 ripe mangoes

Instructions:

• Gather the ingredients.
• Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes. Do not drain the rice.
• Add 1/2 cup additional water, 1/2 can coconut milk, 1 tablespoon brown sugar, and 1/2 cup more water. Stir everything together thoroughly. Bring to a low boil, then cover slightly with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or until a gentle simmer is achieved.
• Simmer 20 to 30 minutes, or until the coconut water has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.
• To make the sauce, warm (do not boil) the remaining coconut milk over medium-low heat in a small saucepan (about 5 minutes). Add 3 tablespoons of brown sugar, stirring to dissolve. Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will not taste as sweet once added to the rice.)
• Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.
• Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Arrange mango slices on the rice and finish with a drizzle of more sauce.