Turkey meatballs in coconut pumpkin sauce
Thai style dish. Pumpkin in this sauce sounds delicate, other additives dominate - curry, coconut, chili. In a plate you will taste salty, spicy, sweet and sour at the same…

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Warm Eggplant Salad
INGREDIENTS 100 g peeled eggplant 40 g of corn starch 10 g of water 3 sprigs of cilantro 30 g pickled lychee 70 g salad dressing deep-frying vegetable oil For…

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Classic Thai Food - Pad Thai with Chicken
Pad Thai is a classic Thai dish. Prepared from fried rice vermicelli with vegetables and aromatic sauce. Most often pad thai is made with chicken or pork, although in the…

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Tom Yam Kung

This famous Thai soup must have been tasted by every lover of spicy cuisine who has ever visited Thailand (or just a Thai restaurant). It is not difficult to make it at home – the only problem is to find all the necessary products. Although we learned how to make an adequate replacement …

INGREDIENTS
1.5 l chicken stock or water24 tiger prawns
300 g oyster mushroom
2 stalks of lemon sorghum
3–7 small red hot Thai chili
3 cm fresh galangal or ginger root
5–7 kaffir lime leaves or 2 lime zest
2 tbsp. l finished chili paste
5 tbsp. l fish sauce us pla
2 lime juice
a large handful of cilantro leaves
STEP-BY-STEP COOKING RECIPE
Step 1
If the prawns are frozen, thaw them in advance on the top shelf of the refrigerator in a colander set in a bowl. Peel the shrimp off the shells and heads, remove the intestinal vein.
Step 2
At the oyster mushroom, remove the hard legs, cut the hats in large pieces. Cut galangal or ginger into thin slices. Peel lemon sorghum from dried outer leaves, cut each stalk into 3 parts, lightly beat them off with a hammer to release aroma.
Step 3
In a saucepan, bring the broth or water to a boil, put oyster mushrooms, lemon sorghum, ginger, Kaffir lime leaves or zest and whole chili peppers. Bring to a boil again, lay the shrimp, cook for 3 minutes. Remove from heat.
Step 4
Add the chili paste (you can pre-dilute it with a small amount of broth), fish sauce and lime juice. Remove pieces of lemon sorghum and, if possible, slices of galangal. Serve immediately, very hot, sprinkled with cilantro leaves.

Thai squid salad
This salad is good to cook in the cold season, despite its "hot" Thai origin. A sharp gas station with a bright character will give it the proper taste, which…

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Warm Eggplant Salad
INGREDIENTS 100 g peeled eggplant 40 g of corn starch 10 g of water 3 sprigs of cilantro 30 g pickled lychee 70 g salad dressing deep-frying vegetable oil For…

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Basmati brown rice with tofu, bell pepper and orange
I love brown rice. Properly prepared, it gives saturation for long hours, reduces appetite, is rich in minerals, especially potassium, and vitamins B, E, PP, and in combination with tofu,…

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