Shrimp Tom Yum or Tom Yum Goong must be one of the best know Thai dishes abroad. It's a subtle blend of hot and sour with citrus overtones derived from lime juice and kaffir lime peel. Be careful not to overcook the shrimps as they will become tough very easily. All the spices are already pre-mixed for you using the Tom Yum Paste (pictured).
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Tom Yum Goong - Recipes
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Add the Tom Yum Paste. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.
Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
Nam Prik Pao - Thai Chile Paste
Here is a make at home version if you don't have access to Thai products or you just prefer to make your own.
I N G R E D I E N T S
4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
I N S T R U C T I O N S
Heat the oil: add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change color, then remove them and set them aside.
In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste.
The resulting thick, slightly oily red/black sauce will keep almost
indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavor you want.
Thai Lemon Grass Chicken
Known for its extraordinary fragrance and its slight blends of spices and herbs, Lemon grass is one of the unique flavours that characterise the taste of Thailand. With the combination of Lemon grass and chicken together, the special dish is perfumed with citrus scents and a touch of sweetness.
Ingredients:
· 250g Chicken Breast
· 4 pieces of lemongrass
· 2 Green Peppers
· 2 red hot dried chillies
· 2 cloves of Garlic
· 2 tablespoons of Palm Sugar
Seasonings:
· 1 teaspoon of sugar
· 1 teaspoon of black pepper
· 1 teaspoons of Light Soy Sauce
· 2 teaspoon of Pantai Fish Sauce
Sauce:
· 2 teaspoon of salt
· Lemongrass
· 2 table spoon of Fish Sauce
· 2 teaspoons of Palm Sugar
Cooking Method:
1. Slice chicken and marinate with the seasonings for 30 minutes
2. Pepper cut into square shape
3. Heat oil in wok, add garlic granules, green red chilli peppers
4. Add chicken and sauce
Fried Red Curry Paste with Fried Catfish
Ingredients:
50g. Lobo Red Curry Paste.
50g. Vegetable oil.
100g. Coconut milk.
3 pcs. Kaffir lime leaves, shredded.
50g. Eggplant.
300g. Boiled bow shape pasta.
1 tsp. Palm sugar.
2 pcs. Long sliced cayenne chilli.
Fried catfish as desired.
Directions:
1. Heat the oil in a wok. Add the curry paste and stir-fry until odorously smell. Add coconut milk and stir-fry until well blended. Add in the kaffir lime leaves, eggplant and pasta and stir-fry until done. Season with palm sugar. Follow with cayenne chilli and fry for 30 seconds.
2. Serve on the plate with fried catfish.
Sour Yellow Curry with Salmon
Ingredients :
3 tbsps vegetable oil
1 pkt LOBO Sour Yellow Curry Paste
100g coconut shoot
1 piece horizontal sliced salmon
(about 1” thick)
100g asparagus, cut into 1” long & blanch
50g pineapple, cut into small pieces
¼ tbsp sugar
50g water
thinly sliced kaffir lime leaves and Red cayenne chilli for sprinkle
Directions :
1. Heat the oil in a wok till it's hot. Stir fry the LOBO Sour Yellow Curry Paste till odorously smell. Add the salmon, fry until 80 % cooked follow with coconut shoot, asparagus, pineapple, sugar and water. Continue to fry till fully cooked.
2. Transfer to a plate, sprinkle with kaffir lime and cayenne chilli.
Green Curry Crispy Noodles
Ingredients :
180g Rice vermicelli noodles
100g chicken cut in dices
100g peeled & deveined black tiger shrimp
25g finely chopped shallot
25g finely chopped garlic
1 pkt LOBO Green Curry Paste
200g sugar
2 tbsps tamarind concentrate
2 tbsps water
50g firm pressed yellow tofu, cut in dices
50g fresh bean sprouts
30g garlic chives, cut into 1 inch-long
vegetable oil for deep fry and stir fry
Garnish :
Red cayenne chilli sliced in flakes, thinly sliced sweet basil leave and stripped omelet
Directions :
1. Heat the oil in a wok till very hot, spread the noodles into small lots and deep fry until golden brown. Lift up with a colander to remove excess oil.
2. Fry chicken and shrimps in the same wok with remaining oil till cooked. Put them on a plate.
3. Add little amount of oil, stir fry the shallot and garlic till golden brown and odorously smell. Set aside to drain out the oil.
4. Stir fry the LOBO Green Curry Paste with the oil till odorously smell. Add water and sugar in, stir till sugar is fully melt. Flavor with tamarind concentrate, stir constantly with medium heat till thicken. Transfer to a bowl.
5. Put the fried noodles in a mixing bowl, add the ingredient from step 4 while it's hot. Mingle gently with hands. Add ingredient from step 2 in.
6. Transfer to a plate. Decorate with fresh bean sprouts, garlic chives. Sprinkle with ingredient from step 3. Add cayenne chilli, sweet basil leave and omelet to finish.
Pad Thai
This dish is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad
Thai for every cook in Thailand!
This is our variation. We're sure you'll like the recipe below, however for a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version.
This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.
Ingredients
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/4 cup dried or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.
Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.
Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.
Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.
Gaeng Keow Waan Thai Green Curry
Hot Poultry Main Course Thailand
Ingredients
3 tbsp Vegetable Oil
1 packet Lobo Green Curry Paste
2 tins Coconut Milk (about 720ml/24fl.oz.)
450g/1lb Boneless Chicken Meat, cut into large cubes
240ml/8fl.oz. Chicken Stock
200g/7oz Baby Sweetcorn
75g/3oz Straw Mushrooms (or other type of mushroom )
200g/7oz Bamboo Shoots
5 Kaffir Lime Leaves
Fish sauce to taste
10 fresh Basil Leaves
Instructions
1. Heat the oil in a large saucepan, add the curry paste plus the cream off the top of the coconut milk and fry until the oil separates.
2. Add the chicken and sauté for about 1 minute over medium high heat.
3. Add the remaining ingredients, except basil leaves, bring to simmering point then reduce heat and simmer for 30 minutes stirring from time to time.
4. Just before serving, stir in basil leaves. Serve hot.
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