Pad Kiao Waan Guung

(ผัดเขียวหวานกุ้ง)
Green curry with stir-fried shrimp

Green curry and stir-fry shrimp video >

Prepare:

500g Shrimps
300g Straw mushroom
3 Big red chili peppers
1  handful Sweet basil
2 tbsp. Sliced kaffir lime leaves
1 tbsp.  Minced garlic
1 tbsp.  Green curry paste
2 tbsp.  Vegetable oil or olive oil
2 tsp. Sugar
2 tbsp. Fish sauce
1/2 cup Coconut milk or condensed milk

Instructions:

1. Add vegetable oil into the pan and use medium heat. Add garlic and green curry paste fry until it smell nice.

2. Add condensed milk or coconut milk. Wait until it is boiling. Keep stirring because the milk will burn easily.

3. Add mushroom and let it cooked for 1 minute. Add sugar and fish sauce. You will want to cook mushroom first before the adding the shrimp because if the shrimps are being cooked for too long the meat will get very hard and doesn’t taste so good.

4. Now add the shrimps. Cook for 30 seconds.

5. Add red chili peppers, sweet basil and kaffir lime leave.

6. Stir 3 times and turn of the fire.

It has been a long time since I did a cooking video. (1 year and a half)  I am very excited to do it again after everything is settled for baby.. and I feel ok now after the c-section. I quit my job and now I am a full time mommy.

I started reading a magazine about raising our baby since I have no idea at all about the basic things I should know. Before Mali was born, I spent time being very excited and get all the information about pregnancy.. but I forgot to look out for the info about after pregnancy….LOL! So, it was a little frustrating during the first month to take care of Mali. To be honest, I didn’t know that baby would be eating something else beside milk after 6 months. Now I really have to think about the baby menu. Hmm…

Anyway, this magazine that I read has a mommy menu section. It looks delicious and very simple to make so I want to see if I could finish it in 5 minutes…. Hehe it went quite well. I cooked food in 5minutes but spent 2 hours preparing it.

This is not that bad. My aunt said that I should clean up at the same time I am preparing the food (that is why it takes me a long time when I cook). When the food is ready, now you don’t have to spend extra time to clean the counter or have everyone wait for you to clean up the kitchen before or after the dinner time.

I think I am mental.. haha because I can’t have a peaceful meal while the kitchen is still dirty.

Enjoy this new recipe and video – ! Joy

Again, video is here:

Green Curry with Stir Fried Shrimp

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Sawasdee Ka!

We decided to give away one of our eBooks for free when you purchase the original 101 page Thai food ebook.

Order Joy’s Thai Food Recipe Ebook here!

If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too – you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.

We are giving away a sample PDF file of the first 11 pages of Joy’s Thai Food Recipe eBook below. When you order you’ll receive 2 more free ebooks as well as a Buddhist pendant for your necklace and either two Buddhist bracelets or stickers.

Joy’s Thai Food Recipe E-book Sample, 11 pages, fully illustrated, fully FREE! This is to give you an idea what you’re getting. But there’s more…

If you order the above book you’ll get 2 more eBooks free:

• Joy’s Top 20 Thai Desserts eBook – 42 pages of the best desserts Thailand has to offer!
• Thai Photo Journal – a personal look at some of the amazing Thailand experiences we’ve shared.

and, a Buddhist pendant to wear on your necklace…

and, two woven Buddhist bracelets or stickers (you choose)…

Order here!

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ผัดเปรี้ยวหวาน Pad Priao Wan

(Sour and Sweet Stir Fry)

ผัดเปรี้ยวหวาน
Pad Priao Wan
(Sour and Sweet Stir-Fry)

Prepare:

5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil

Cooking Instructions:

1. Heat the pan and add olive oil.

2. When the pan is hot, add minced garlic and fry until it has aromatic smell.

3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.

4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.

5. Add water if the sauce gets too thick.

6. The taste should be sweet, sour and a salty.

7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.

8. Serve with jasmine rice.

Pad Priao Wan (Sour and Sweet Stir-Fry) is another colorful Thai food recipe for the children and everyone that loves sweet and sour food. It is also good for any of you who is on diet program. Just skip the shrimps and add less oil in the food. Broccoli and carrot can be added if you love more vegetables. I love to put a lot of fresh tomatoes in my Pad Priao Wan because it helps provide me a nice, fresh, radiant and smooth skin!!

In Thai restaurants you may find this food but they would cook it with crispy fried fish.

Joy^^

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กุ้งผัดชะอม Goong Phad Cha-Om (Stir fry shrimps with Leguminosae)

Prepare:

1 cup Leguminosae

1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean (you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil

Cooking Instructions:

1. Heat the pan, add vegetable oil and wait until it’s hot.

2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.

3. Add Leguminosae, oyster sauce, fermented soybean, sugar and quick stir.

4. Next, add shrimps. Mix well and then turn off the fire.

5. Serve with jasmine rice.

I love Leguminosae. I don’t know if this is the correct word for this type of vegetable or not. So, I put a link to my previous post where I have its picture. 

I had an omelet with it and found a new recipe on internet so I want to share with everyone.

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ยำเห็ดเข็มทองกุ้งสด Yum Hed Khem Thong Goong Sod (Needle Mushroom and Shrimp Dressed with Spicy Sour Salad)

Prepare:

500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water

Cooking Instructions: 

1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.

2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it’s better to have sour and spicy flavor to lead.

3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.

Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount.

4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.

I suggest the second way because it will make all the taste to take place in every bite to eat. Anyway, do you know what is it when I call that mushroom “Needle Mushroom”? It looks like needle to me and I translated it from Thai words. Don’t know what it’s called in English..

I’d better not embarrass myself calling it in a wrong way like in my cooking video. (If you have seen that one)

:’(

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Basil Shrimps (Gapow Goong)

Gapow Goong

กะเพรากุ้ง

Prepare:

1 cup big shrimps (peeled, clean and de-veined)

1 handful basil

1 handful sliced spring onion

2 tbsp. minced chili peppers (Ground them if you really want to get real taste)

2 tbsp. minced garlic

3 tbsp. vegetable oil

2 tbsp. oyster sauce

1 tbsp. fish sauce

1 tsp. soy sauce

1/2 tsp. sugar

Some small amount of water

2 small drops black and sweet soy bean sauce

Cooking Instructions:

1. Soft boiled the shrimps. Ah! forgot to tell you the leave the tails on the shrimps, I think it looks better on the food (Doesn’t mean it will taste better, haha)

2. Here is what I do to make it real quick and short time for sneezing.

In a small cup, mix oyster sauce, black and sweet soybean sauce, sugar, fish sauce and water (5 tbsp.).

3. Next, heat the pan with medium and add vegetable oil. Wait until it gets warm and add minced garlic and chili peppers.

4. Cover your nose. don’t sneeze into the food.

5. Add spring onion, shrimps, basil and the sauce we already mix from number 2.

6. Stir-fry and count 1-2-3 then turn of the fire.

Mostly at Thai restaurant use only 3 tbsp. basil, however, at home my brother added 1 big cup of basil and make this recipe real sweet. He learnt to cook before me and loved to make crazy recipes for us.

One rule I have learned at home is just add whatever you want.

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Spicy Seafood Stir-Fry in Thai, Phad Cha! Talay

Phad Cha! Talay
Spicy Seafood Stir-Fry
ผัดฉ่าทะเล

Prepare:

1/4 cup sea mussel
1/4 cup cooked cockle (throw away the shell)
1/2 cup cut squid (score the squid and soft boiled)
1/4 cup shrimp (peeled, de-veined, soft boiled)
5 pieces snapper (cut to bite size and boil)
2 bunches pepper corn
1 tbsp. minced chili pepper
1 tbsp. minced garlic
2 tbsp. sliced galingale
2 tbsp. chili paste for Tom Yum
1 tbsp. cut yellow or red sweet pepper
1 group scallion (cut 1 inch)
1/2 cup basil
1/2 tbsp. sugar
1 tbsp. oyster sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil

Cooking Instructions:

1. Heat the pan start on low flame and add vegetable oil. Wait until it’s hot then fry minced garlic.

2. When the garlic smell aromatic, increase the flame. Add chili pepper, galingale, pepper corn, followed by squids, shrimp, snapper, cockles and sea mussel.

3. Mix well. Now, add fish sauce, oyster sauce, sugar, chili paste for Tom Yum.

4. Quick stir and then add sweet pepper, scallion and basil. Turn off the fire.

ผัดฉ่าทะเล is what I always order at the restaurant. With this recipe, I really like squid so I add a lot.

You can always add more or cut out the ones you don’t like.

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Lemon Garlic Shrimp Paste (Dipping Sauce) in Thai, Nam Prig Gapi

Lemon Garlic Shrimp Paste Dipping Sauce

น้ำพริกกะปิ

Prepare:

1 tbsp. shrimp paste
3 tbsp. fish sauce
3 tbsp. lemon juice
2 tbsp. small eggplant
1 tbsp. garlic
1 tbsp. red chili pepper
1 tbsp. palm sugar

Cooking Instructions:

1. In a wide pan, add a little vegetable oil and shortly fry the shrimp paste until it smells aromatic. Remove and rest it in a bowl.

2. In a mortar, ground chili pepper and garlic together.

3. Add shrimp paste, sugar, lemon juice and fish sauce.

4. Add small eggplant and use the pestle crush it lightly.

5. Dress it with whole red chili pepper and coriander leave. Serve with fresh vegetable, for example, cucumber, string bean, eggplant, soft boiled cabbage.

Southern style, they serve this dipping sauce with a basketful of fresh vegetable when you order Kao Raad Gang (Different kind of food as you like on top of the rice).

We finish all the vegetable and the sauce was all gone. This sauce is also good with omelet and fried mackerel.

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