Thai spring rolls
Our compatriots, having returned from Thailand, are sure to talk about what they tried there and what they did not dare to try. It seems that not a single tourist…

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Shrimp Fried Rice
INGREDIENTS shrimp 12 pcs. ground curry 1 tsp garlic, clove 1 pc. brown rice 50 g soy sauce 1 tbsp 1/4 chili pepper vegetable oil 3 tbspsugar 1/2 tsp STEP-BY-STEP…

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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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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.

Yellow curry with Thai eggplant, mini corn and bok choy cabbage
INGREDIENTS Base for yellow curry - 130 g Thai eggplant - 25 g Mini Corn - 2 g String Beans - 2 g Bok choy mini salad - 15 g…

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Thai Chicken Curry
INGREDIENTS 400 ml coconut milk 200 ml chicken stock 2 tbsp. l thai green curry paste 4 skinless chicken breast fillets, total 600 g (cut into strips) 350 g of…

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Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

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