Thai food recipes from Paang’s Bamboo Kitchen
Fish salad	Paneng curry
Fried rice	Yellow curry
Saté, Saté sauce Thai style	Masaman curry
Sweet and Sour chicken	Red curry
Stuffed omelet	Green curry
Green mango salad	Steamed fish with lemon sauce
Vegetable salad	Tom ka kai (soup)
Stir fried vegetable	Naam tok (pork Isaan Style)
Sticky rice	Laab moo (minced pork/chicken Isaan Style)

All recipes for 2 people unless stated different

Fried chicken with basil leaves
Chicken chopped	100 gram . Add water and fish sauce 1 table spoon each
Basil leaves	1 cup
Chili	5 – 10 pieces. All this in the blender for a short time
Garlic	2 teaspoons
Onion	2 teaspoons
Coriander root	2 teaspoons
Salt and galingale	½ teaspoon
Kaffir lime leaves	2 leaves
Oil	3 – 4 table spoons
Sugar	3 table spoons
Fish sauce	2 table spoons
black sauce	1 table spoon
Fry paste until it smells good. Add chicken. Fry about 1 minute. Add sugar, fish sauce, black sauce, kaffir lime leaves and basil leaves. It is possible to add some green beans and/or sliced onions.

Paneng curry
Chicken breast	200 gram. Cut it and add water and fish sauce, 1 tablespoon each. Then leave it 15 minutes
Sugar	1 – 2 table spoons
Fish sauce	1 – 2 table spoons
Coconut milk	250 ml
Sweet basil leaves	1 cup
Panang paste	50 gram
Kaffir lime leaves	2 pieces
Fry paneng paste with 3 table spoons oil. Add coconut milk slowly. Add chicken, sugar, fish sauce. Leave it 5 minutes. Add 2 kaffir lime leaves and sweet basil leaves

Stuffed omelet
Carrot	Little bit
Onion	Little bit
Mushroom	Little bit
Young corn	Little bit
Corn	Little bit
Tomato	Little bit
Sugar	Little bit
Soy sauce	Little bit
Tomato sauce	Little bit
Chili sauce	Little bit
Cut everything into small pieces and fry with oil. Make omelet. Put everything inside and pack it.

Fried rice
Rice	2 cups
Egg	1
Soy sauce	1 table spoon
Tomato	little bit
Onion	little bit
Carrot	little bit
Corn or young corn	little bit
Fry garlic short time. Add rice. Fry it 1 – 2 minutes. Add vegetables, sugar, soy sauce, instant ingredients and mix it together. Add egg, fry it 1 minute.

Red curry (chicken)
Red curry paste	50 gram
Chicken	200 gram
Pineapple	½ cup of chunks
Grapes	½ cup
Cherry tomatoes	½ cup
Ly chee (lin chee)	1 cup
Coconut milk	200 ml
Sweet basil	½ cup
Long red chili	1 piece
Fish sauce	2 table spoons
Sugar	1 table spoon
Cut chicken into small pieces. Add water and fish sauce, 1 table spoon each. Leave it 15 minutes. Then fry it a few minutes. Next fry paste together with oil, 2 table spoons. Add coconut milk slowly. Add fruit, sugar, fish sauce and long red chili.

Green mango salad
Green mango	1 piece
Red small chili	4 to 5 pieces
Sugar	1 to 2 table spoons
Dry shrimp	2 table spoons
Peanuts	3 table spoons
Fish sauce	2 table spoons
Chop mango into small pieces. Put everything together.

Yellow curry (chicken)
Yellow curry paste	50 gram
Chicken	200 gram
Coconut milk	200 gram
Onion	1 or 2
Potatoes	3 small pieces
Sugar	1 or 2 table spoons
Fish sauce	1 or 2 table spoons
Cut chicken into small pieces Add water and fish sauce, 1 table spoon each. Leave it 15 minutes. Then fry it a few minutes. Next fry paste together with oil, 2 table spoons. Add coconut milk slowly. Add potatoes and chicken and boil unto soft. Add sugar, onions and fish sauce.

Vegetable salad
Chinese kale or pak soi	little bit
Young corn	little bit
Green beans	little bit
Onion	little bit
Cucumber	little bit
Coriander	little bit
Chili	little bit
Peanuts	3 table spoons
Sugar	2 table spoons
Fish sauce	3 table spoons
Lime juice	2 to 3 table spoons
Garlic	4 or 5 pieces
Cut vegetable into small pieces. Stir fry with garlic until it smells good. Mix with chili,. Sugar, fish sauce, peanut, lemon juice, shrimps and coriander.

Masaman curry (chicken)
Masaman curry paste	50 gram
Chicken	250 gram
Potatoes	2 (small)
Onion	2 pieces
Peanuts	3 table spoons
Coconut milk	250 ml
Sugar	1 table spoon
Fish sauce	1- 2 table spoons
Oil	2 table spoons
Cut chicken into pieces. Add water and fish sauce 1 table spoon each. Leave it 20 minutes. Cook it until done. Fry paste with oil . Add coconut milk slowly. Leave ¼ for the end. Add chicken (cooked already),peanuts and potatoes. Add sugar and fish sauce. Cook it until done. Add ¼ of coconut milk.

Saté (chicken)
Pork or chicken breast	300 gram
Bamboo sticks	put into water 10 minutes before use
Sugar	1 table spoon
Oil	1 table spoon
Salt	½ tea spoon
Garlic	3 tea spoons
Black pepper	½ tea spoon
Soy sauce	1½ table spoons
Oyster sauce	1 table spoon
Water	little bit
Mix everything together. Leave it about 1 – 2 hours. Then BBQ it

Saté sauce (Thai style)
Masaman curry paste	50 gram
Red curry paste	50 gram
Coconut milk	1½ cup
Sugar	¼ cup
Fish sauce	1 table spoon
Garlic	3 tea spoons
Tamarind juice	½ tea spoon
Roasted peanuts, small pieces	½ cup
Oyster sauce	1 table spoon
Water	little bit
Fry the paste with oil, 2 table spoons Add little bit of coconut milk, leave it to boil, add coconut milk slowly Add sugar, fish sauce, tamarind juice Add peanut slowly, stir fry fast

Sweet and Sour (chicken) for 4 people
Chicken	300 gram
Bell pepper, red, yellow, green	½ pieces of each
Onion, big	1 piece
Pineapple	¼, cut into small pieces
Tomato, big	1 piece
Cucumber	1 piece (Thai size = 15 cm)
Carrot, big	1 piece
Soy sauce	2 table spoons
Sugar	1 table spoon
Chili sauce	2 - 3 table spoons
Tomato sauce	2 – 3 table spoons
Tamarind juice	2 table spoons
Oyster sauce	1 table spoon
Whiskey or wine	1 table spoon
Corn flour	2 table spoons
Cut chicken into small pieces. Add water and fish sauce 1 table spoon each. Leave it about 20 minutes. Then cook it. Cut the vegetables into pieces of about 2 cm. Mix all sauces together. Mix corn flower with water 1 table spoon. Fry onions, add all vegetables, stir fry. Add chicken and sauce, fry 1 minute. Add corn flower in water, mix it.

Green curry (Chicken)
Chicken	250 gram
Coconut milk	250 gram
Egg plant	½ cup
Kaffir lime leaves	3 pieces
Sweet basil	¼ cup
Fish sauce	1 – 2 table spoon
Oil	2 table spoons
Sugar	1 table spoon
Prepare in the same way as Masaman curry. Sweet basil is the last to be put in. Stir fried vegetable.

Stir fried vegetable
Any vegetable
Oil	3 table spoons
Soy sauce	1 table spoon
Oyster sauce	1 table spoon
Sugar	little bit
Garlic	4 pieces
Oyster sauce, soy sauce, sugar and garlic to be put on top of vegetables High fire, put oil and heat it. Add vegetables and stir fry short time.

Steamed fish with lemon sauce
Whole fish	500 gram (can also be done with fish meat only)
Garlic	10 cloves
Chili, small	20 pieces
Fish sauce	1 – 2 table spoon
Sugar	1 table spoon
Lemon juice	3 – 4 table spoons
Salt	½ tea spoon
Coriander	1 piece
Lemon slices	4 – 5 pieces
Clean fish with salt 1 table spoon and water. Do this two times. Clean fish again with juice from 1 lemon and water. Put lemon juice 2 table spoons on the fish before steaming. Steam fish about 20 minutes. Make sauce from garlic, chili, fish sauce, sugar, lemon juice and salt. Put coriander leaves and lemon slices ½ minute before fish is done. Put sauce on top of fish.

Tom ka kai
Chicken breast	250 gram cut into small pieces
Galingale (Laos)	¼ cup, sliced
Coconut milk	1 cup mixed with water ½ cup to be used at the end
Lemon grass	1 piece cut into small pieces
Kaffir lime leaves	3 - 4 pieces cut into small pieces
Fish sauce	2 table spoons
Lemon	juice of 1 piece
Chili, small	5 -10 pieces
Coriander	1 piece, cut into small pieces
Mushroom	100 gram
Sugar	1 table spoon
Boil coconut milk 1 cup mixed with water until boiling Add galingale, lemon grass, kaffir lime leaves Add chicken, boil until chicken is done Add mushroom, fish sauce, sugar, chili Add ½ cup of coconut milk and coriander Turn off the heat and add lemon

Naam tok
Pork	300 gram
Salt	1 tea spoon
Mint	little bit
Red onion	little bit
Garlic	as much as you like
Coriander leaves	little bit, together with mint, onion and garlic about 1 cup
Chili, dried	2 table spoons
Roasted rice	2 table spoons
Lemon juice	3 table spoons
Fish sauce	3 table spoons
Slice pork into 3 - 4 pieces Mix the pork with salt and water (3 table spoons) and leave it for 12 minutes Slice port into small pieces Mix everything together Serve with fresh vegetables (in Thailand long beans, cabbage, mint etc)

Laab moo
Minced Pork/chicken	200 gram
Cooking oil	2 table spoons
Salt	1 tea spoon
Mint	little bit
Red onion	little bit
Spring onion	little bit
Garlic	as much as you like
Coriander leaves	little bit, together with mint, onion, spring onion and garlic about 1 cup
Chili, dried	2 table spoons
Roasted rice	1½ table spoons
Lemon juice	3 table spoons
Fish sauce	3 table spoons
Fry pork with oil, add some water until done Mix everything together Serve with fresh vegetables (in Thailand long beans, cabbage, mint etc)

Sticky rice

1 litres

Put rice into water, leave for 2 hours

Steam rice for about 30 minutes

Fish salad (Yam pla tod)

Red, green chili’s
Garlic
Salt, bit of sugar
Lemon juice or vinegar
Fish sauce

All this to be mixed in mortar (or blender)

Green mango, chopped
Charlotte onions, sliced
Coriander, cut into pieces

Put everything together and mix it with deep fried fish (any)

Thotsadon Holiday Homes

A home far away from home...

Small villages, rice fields with mountains in the background. That is where I live and rent out Holiday Homes

Thotsadon Homestay is a small local company, owned by me, Thongbang Thotsadon (nickname "Paang"). It is situated in rural Doi Saket, ca 20 km east of Chiang Mai city.

Have a look at my houses,
click here.

Questions and remarks are welcome at thotsadon@yahoo.com

web site analysis

Thai food recipes

Fried chicken with basil leaves

Paneng curry

Stuffed omelet

Fried rice

Red curry (chicken)

Green mango salad

Yellow curry (chicken)

Vegetable salad

Masaman curry (chicken)

Saté (chicken)

Saté sauce (Thai style)

Sweet and Sour (chicken) for 4 people

Green curry (Chicken)

Stir fried vegetable

Steamed fish with lemon sauce

Tom ka kai

Naam tok

Laab moo

Sticky rice

Fish salad (Yam pla tod)

Thotsadon Holiday Homes