Considered by some to be the most famous, and the most delicious, dish in Thai cooking, the story of Massaman curry is interwoven with trade, politics and religion in 17th-century Siam. The story is filled with mighty kings, legendary explorers and unsolved mysteries, adding an air of magic and power to this already-heavenly perfumed dish, and thickening the plot of this full bodied, coconut-based curry’s birth.
Main Dish Recipes
Tom kha is a well-known and much-loved Thai soup: a creamy, soothing coconut blend, a warm, silky broth in which chicken, mainly, is simmered with young galangal, mushrooms, and, at times, charred-grilled banana blossoms. In other versions, lemongrass and kaffir lime leaves are added, blurring the boundaries between tom kha and the coconut-based tom yam soup (tom yum kati; ต้มยำกะทิ).
However, in the late 19th century, tom kha was not a soup at all: it was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. The coconut broth added sweetness to the meat, and the galangal helped to mellow the meat odor. It was then served with a basic roasted chili jam as a dipping relish seasoned along the salty-sour-sweet spectrum.
Gai dtai naam, which means “under water chicken” in Thai, consists of braised chicken in a coarse, aromatic paste made from lemongrass, galangal, garlic, chilies, kaffir lime leaves, holy basil, coriander and spring onions. In the home-cooked dish popular among the Thai working class, the entire chicken – including the bones – is chopped into bite-size pieces, and served with a bottle of rice wine accompanied by local country-style music (luktung) at high volume.
This dish can be found both in Thailand’s streets food stalls and in the menus of the high stars restaurants. The spicy stir fried is a perfect choice to the drunken man’s plate, it, with it’s kick, helps the whiskey run down the glass and offers a wicked sauce to accompany the sophisticated squid’s filling made of airy pork married with sweet shrimp. The mixture of pork and shrimp filling maintains moist and tender texture which is further enhanced by the surprise crunch from water chestnuts.
If you are a fish lover, than you know that there are only few things in life that taste better than absolutely fresh fish, deep-fried to perfection with a crispy skin that brakes open to reveal the irresistible, steamy, firm white flesh.
Thai fried fish recipe originated from fishing communities of the south of Thailand, were fishes are being cooked as it arrive almost directly from the fishing boats.
This Thai spicy catfish recipe gives catfish a new and fabulous spin. You can either use farmed or game fish with the same phenomenal results. The intensity of the wild ginger combined with aromatic fresh peppercorn will turn even muddy flavor fish into a delicacy.
Slice the fish are first, then role it in flour and deep-fry it to a crispy crunch. Quickly stir-fry the crispy fish with wild ginger and the peppercorns releasing their aromatic oils, creating wonderful flavors. While seasoning with light soy sauce and oyster sauce, our fish is now regaining heavenly moisture without losing its tempting crispiness.
Catfish are not too fussy about the waters in which they swim. They can even flourish in stagnant waters and flooded rice fields. Farmed widely, Catfish is an inexpensive, accessible, nutritional and delicious food source.
Grilled catfish is a delicacy, the yellowish mildly fatty flesh goes well with sticky rice and chili-limejuice-fish-sauce sauce, or sweet fish-sauce dip and fresh vegetables.