Tan exóticas como sus sabores y tan expansiva como lo es el menú de su típico restaurante tailandés, la comida tailandesa no es particularmente difícil de preparar. De hecho, las recetas de comida tailandesa son bastante sencillas (siempre y cuando pueda obtener los ingredientes o sustitutos adecuados). Aunque muchos ingredientes tailandeses pueden ser difíciles de obtener fuera de Tailandia, muchas recetas indican sustitutos y con algunos experimentos podrá encontrar un sustituto creativo que hace del platillo una creación única propia. Armado con los ingredientes y una receta, las únicas otras cosas que debe tener son los instrumentos adecuados, como un wok, un mortero y molcajete (si desea hacer su propia pasta de ají o ensalada picante.) Examine recetas populares de la cocina tailandesa en la siguiente lista:
Gang Keo Wan / Thai Green Curry
Typically gang keo wan (Thai green curry) is prepared with beef, though chicken, pork, or fish can be substituted. This dish also lends itself well to vegetarians, who may add different vegetables, such as carrot or zucchini. As a mild curry, the level of spiciness can be adjusted up or down to taste.
- Beef 400 g (around 1lb)
- Green Curry Paste 3 tbsp
- Coconut Milk 2 ½ cups
- Thai Eggplants 5 quartered
- Red Spur Chilies 2-3 sliced diagonally
- Kaffir Lime Leaves 2 torn
- Sweet Basil Leaf ¼ cup (optional)
- Fish or Soy Sauce 1 ½ tbsp
- Palm Sugar 1 ½ tsp
- Cooking Oil 1 tbsp (corn
- or peanut oil)
- Sweet Basil Leaves and Red chili slices for garnish.
1. Prepare beef by slicing into strips around 1/3” (3cm) in width.
2. Over medium heat, sauté green curry paste in oil until fragrant.
3. Reduce heat and gradually add 1 ½ cups coconut milk until green oil appears.
4. Add beef and kaffir lime leaves, cooking for 3 minutes or until beef is cooked.
5. Transfer to a pot and gradual bring to a boil with remaining coconut milk, palm sugar, and fish sauce.
6. Once boiling add eggplants and cook until tender.
7. Once eggplants are cooked, turn off heat and add sweet basil and red chilies.
While quite simple to make, getting the spring rolls to roll up and stay together takes a little practice. Fortunately these tasty treats are enjoyable to make regularly, so you are bound to get it right eventually.
- Spring Roll sheets 300g
- Glass noodles 25g
- Mung beans ¾ cup (boiled
- and mashed)
- Cabbage 1 cup (shredded)
- White ground pepper ¼ tsp
- Bean Sprouts 1 cup
- Thin Soy Sauce 1 ½ tbsp
- Garlic 1 tbsp (chopped)
- Vegetable oil 1 tbsp (for frying garlic)
- Spring Roll “paste” 2 tbsp (prepared by mixing rice flour and water boiled
- to thicken)
- Ingredients for Sauce
- Vinegar ¼ cup
- Sugar ¼ cup
- Salt 1 tbsp
- Tapioca flour 2 tsp
- Red spur chili ½ chili (seeds removed and then smashed)
1. Soak noodles in water to soften, cut into short pieces, and mix with mashed mungbeans, cabbage, bean sprouts, pepper, and soy sauce.
2. Fry garlic in oil over low heat, adding noodle mixture once garlic yellows. Stir fry until cooked and then remove from pan to cool.
3. After spreading out a spring roll sheet, place one spoonful of noodle mixture in middle of closest end. Roll over once and then fold sides of sheet inwards so as to close ends of spring roll while rolling.
4. Apply paste to end of sheet and roll closed.
5. After all rolls are prepared, fry in hot oil over low heat until crisp and brown.
6. Drain and serve with sauce, basil, cucumbers, and lettuce.
Method for Sauce:
1. Pound chilies with mortar and pestle.
2. Mix together remaining ingredients.
Tom Kha Gai (Thai coconut chicken soup)
One of the tastiest and easiest Thai foods to prepare, tom kha simply requires fresh lemongrass –dried galangal and packaged coconut milk will still produce a decent soup. While technically a soup, it is typically served with rice and eaten like a curry, ladled over the rice and then eaten.
- Dried Galangal Slices 2-3 pcs
- Lemon Grass (fresh) 2 pcs
- Garlic 1 clove
- Tamarind Paste 1 pinch
- Fresh Chilies 3-4
- Fish or Soy Sauce to taste
- Chicken ½ lb
- Coconut milk 13.5 oz can
1. Boil 1 cup of water with galangal, lemon grass, garlic, and tamarind for 2-3 minutes.
2. Add chicken (pre-cut into 2” pieces) to boiling water and cook for 8-10 minutes.
3. Add coconut milk and return to boil. Boil for 3 minutes.
4. Add fish sauce (1tbsp), soy sauce, and 2 slices of white onion. Boil for one minute.
5. Remove from heat and serve with rice.
- Turmeric 1 tsp ground
- Shallots 3-4 peeled and sliced thin
- Lemongrass 1 stalk sliced thin
- Galangal ¼” piece fresh
- Garlic 1 clove peeled and smashed
- Sea Salt ½ tsp
- Sugar 2 tsp
- Cooking oil 2 tbsp Canola or peanut
- Bamboo Skewers 20
1. Prepare chicken by slicing into long thin strips approximately ¼ x 2 inches.
2. Stirring often, dry roast coriander seeds in a wok over medium heat.
3. Grind coriander seeds in a mortar and pestle.
4. Combine all spices in a bowl with shallot, lemon grass, galangal, and garlic.
5. Place chicken in spice mix and stir. Marinate covered for a minimum of one hour.
6. Prior to cooking, soak bamboo in water for 10 minutes.
7. Skewer 2 to 3 pieces of chicken per bamboo stick.
8. Grill over open flame until cooked.