How to cook Vegetarian Thai Green Curry
1. Place all ‘green curry paste’ ingredients in a food processor, large chopper, or blender. Blitz well to create a fragrant Thai curry paste. Note: if using a blender, add a few Tbsp. of the coconut milk to help blend ingredients.
2. Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add 3/4 of the green curry paste, reserving the rest for later. Stir-fry paste in oil until fragrant (about 1 minute).
3. Add the stock, the kaffir lime leaf or bay leaf, plus 1/2 can coconut milk. Stir and bring to a boil. Add the chickpeas and mushrooms and gently boil 5 minutes, or until mushrooms are nearly cooked.
4. Reduce heat to medium and add peppers. Simmer 2 minutes, or until peppers have softened but are still bright in color.
5. Add spinach and tomatoes plus remaining green curry paste. Gently stir, then continue simmering another 1-2 minutes, until spinach is lightly cooked.
6. Reduce heat to minimum. Add remaining coonut milk, stirring to dissolve. Now taste-test the curry, adding more Golden Mountain sauce or soy sauce if not salty or flavorful enough. If too salty, add a squeeze of lime or lemon juice. If too sour, add a little more sugar. If not spicy enough, add more chili. If too spicy, add more coconut milk.
7. Scoop curry into a serving bowl or portion out into individual serving bowls. Top with fresh basil and coriander. Serve with steamed rice OR my Easy Thai Coconut Rice

Thai Vegetarian Green Curry

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Pad Makua Yow

Ingredient
1 tablespoon vegetable oil
1 bunch Thai basil leaves
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce
2 eggplants
2 chili peppers

Preparation
1. Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

2. Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.

3. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown.
4. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked.

It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.

Serve hot with rice.

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Rice Cooker

It’s important to educate yourself so you purchase the correct rice cooker. Most all models will cook mainstream rice well enough. With more expensive models come life-improving features.

Types of Rice Cookers
There are 3 levels of sophistication across all rice cooker lines:
- Basic
- More refined design with a better housing and a non-stick pot
- Computer controlled
Basic Rice Cookers
The basic model rice cookers look very utilitarian and have a glass or metal lid that lifts off completely. The pot is likely uncoated or thinly coated aluminum and can be a challenge to wash. These rice cookers work fine for most meals, but a number of manufacturers limit the size of them to 2-5 cups. The basic models normally cost under $30 USD.
Mid-Tier Rice Cookers

The mid-tier model has similar electronics, but adds a number of improvements. Like with the low end model, cooking is simple: there’s one button to push. The lid is normally hinged and has a water catcher so that the condensed steam doesn’t get all over the counter. There’s a carrying handle and a more attractive exterior if you want to put it directly on the table. The pot is normally coated with a more durable non-stick surface and is removable for easy cleaning. The cord is spring-loaded and retracts into the cooker for storage. These models cost in the $70-$100 USD range.
High end Rice Cookers

The major features of the top of the line rice cookers depend on a small computer that controls the cooking. There are three primary benefits:
- selective cooking for different kinds of rice to various levels of doneness, hardness or wetness
- faster cooking times
- scheduled cooking
The computer offers little songs that play at the start or end of cooking. There are also clocks and timers. These rice cookers generally look somewhat more attractive, with cleaner lines and more stylish colors, like cobalt blue or fire-engine red.

Does the rice taste better from these more expensive, computer controlled rice cookers? Are they worth the extra cost? The answer is that it depends on how you like your rice, how discriminating you are and what your life style is. If you want different kinds of rice perfectly cooked or want rice to be done when you get home from work, then this is the rice cooker for you. These models cost up to $250.

With the breadth of models, choosing a rice cooker can range from a splurge to a major investment. If you have any sense that you’ll depend on the rice cooker regularly, you will appreciate the benefits of the middle or highest tier models. Your rice cooker should last for many years, with problems normally stemming from either scratching the non-stick pot or the eventual demise of the electronics. The only other care recommendation

we can give is don’t let rice sit in the pot for more than a couple days when the weather is cool, or a day when it’s warm. If mold invades a rice cooker, you’ll need to carefully clean it to make sure it doesn’t spoil future batches. Take care of the pot, enjoy the consistency of fool-proof results and you’ll not need to ever worry about cooking rice again

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First, we make the tofu and the way to do it is very simple. You get the tofu from the market and then fried it. It’s just that simple.

Now we follow with the peanut sauce. The ingredients are:

- Vinegar
- Sugar
- Salt
- Crushed Peanut
- Ground fresh chili paste
- Cilantro

Mix all ingredients together except crush peanut and cilantro. Boil them all together until the sugar melt and then top the sauce with crushed peanut and cilantro. This dish is way too easy but very delicious.

Fried Tofu with Peanut Sauce Thailand

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Bitter Melon might sound scary for someone but believe when it comes to the dish with a little bit afford on cooking with some ingredients, it tastes awesome.

You can start to experience cooking this dish with:
- Soy sauce
- Salt
- Ground pork
- Ground pepper
- Miced garlic
- Bitter melon

Cut both end of bitter Melon and put it into 3 – 4 inches piece long and scoop all the seed out and leave the hole inside in order to put the ground pork in, be careful not to break the melon.

Before you add the pork into the bitter Melon, mix the minced garlic, salt and black pepper with the pork. Mix them all well together and put it in the bitter melon.

Once you get the stuffed Bitter Melon, Boil the water on the big pot and then put all the stuffed bitter melon you prepared on it and add the soy sauce on the water to make it taste better. Wait until the pork is cooked and then the dish is finished, switch off the gas and serve with hot rice.

Stuffed Pork in bitter melon soup Thailand

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The ingredients are:
- Tamarind
- Sugar
- Shallot
- Garlic
- Fish sauce
- Chili pepper
- Cilantro

Any meaty fish is good for this dish, so the dish is not a problem to find one in any part of the world to cook this dish.

Start the dish by cooking the fish first. First of all, heat the pan and then put the oil in it, pour the oil in the pan and make sure it’s enough to cover the side of the fish. Fried the fish with low heat if you want to get the crispy fish and I suggest that this fish in this dish should be crispy because it tastes a lot better with the sauce and very yummy. It’s generally very simple for this process because we just fired the fish, nothing more to be done.

Once we get the fried fish, we continue with the tamarind sauce and this is how we do it.
Add the rest ingredient together on the hot pan and let them boil, if the sauce start to get too thick, add some water to solve the problem. At the end, the sauce should be spicy, sweet and sour. So in order to make sure you get the right taste you want, before you finish the pan, taste the sauce first and add up some ingredients until you get the taste you want like add more sugar if not sweet enough or tamarind if you feel like you add too much water before or add some more water when you feel like the sauce is way too tasty.

After you get the sauce, pour it on the top of the fish and serve with the hot dish. In order to get the hot dish, you should do the sauce while frying the fish, in this way you will get very hot dish to serve and very delicious.

Fried Fish with Tamarind Sauce Thailand

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It’s called in Thai “Khao Moo Dang” which mean red pork on rice. In Thai, we don’t mention anything with egg but if you talk about Khao Moo Dang, we all know it’s the rice with pork and eggs

The ingredients you have to prepare are:

- Vinegar
- Seasame Seed
- Flour
- Sugar
- Pork
- Egg
- Cucumber
- Grilled onion
- Soy sauce
- Salt
- Chinese Five Spice

There are 2 ways to get barbeque porks which you can buy the cooked ones from the market or you can choose to cook it yourself, your choice.

If you want to cook it yourself, you can start by getting the pork. Marinade the pork with soy sauce, salt, sugar and Chinese Five Spice and leave them all together for at least half an hour or even better over a night.

Heat the oven and then leave the pork in there for 1 – 1.5 hour and the pork is done.

Boil the eggs and then serve it together with rice and pork and add up the cucumber at the side of the dish.

Barbeque pork on rice Thailand

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- Firm tofu
- Chinese Cabbage
- Green Onion
- Fried Garlic
- Fresh flat rice noodle
- Cilantro
- Bean Sprout
- Shrimp (either use the fresh cooked shrimp or dried shrimp)

Lay the flat noodle and add all ingredients (firm tofu, chinese cabbage, green onion, cilantro, bean sprout and shrimp) on the top of the flat noodle and roll them over.

Then steam the noodle for 5 – 7 minutes and then finish, top the noodle with the fried garlic and serve with sauce.

Sauce

What you have to get for sauce are:
- Vinegar
- Sugar
- Soy Sauce
- Fish sauce
- Ground fresh chili paste

Mix all together and heat up for few minutes in order to melt the sugar and make all ingredients together mix well.

Giant Noodle Roll Thailand

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Ingredients:

- Yellow bean sauce
- Dark Soy Sauce
- Flat rice noodle
- Vegetable Oil
- Mushroom
- Chinese Broccoli
- Sugar
- Pork (optional) or you can even use chicken or seafood instead (up to the people’s preference)

First you have to cook the flat rice noodle together with the dark soy sauce to make the noodle a bit tasty. Make sure you don’t put too much dark soy sauce on the noodle because it will cause the noodle to be too salty and has too dark color. While you are cooking noodle and dark soy sauce together, make sure you use something like chopstick to separate them all the way. In this way, the noodle will not stick together like a big chunk and that’s not easy to eat and also doesn’t look nice at all.

The second step is cooking the gravy – You can either cook the gravy in the pan or the pot, it’s up to what you want but make sure the size of the pan or pot has to be big enough to hold all ingredients.
Heat up the pan and then add the minced garlic and coated pork on It and then add the flour water on it, stir it quickly if you don’t want to get the big chunk from the flour. You can notice that it’s cooked by seeing the color of flour turn from white to clear. Then add soy sauce, yellow bean sauce and sugar at the end. When it’s all done, add up the Chinese broccoli and mushroom and then you can top the sauce on the plate which already has the noodle in it.

Noodle in Gravy Thailand

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• Squid
• Green pepper
• Spring onion
• Oil
• Fish sauce
• Sweet Soy Sauce
• Sugar

Wash the squid tubes and cut them into 3cm square pieces or bite-sized pieces. Don’t cut it too small because the squid will get shrink when you start to cook it.

Wash pepper and dice it into 2cm pieces long as well as the spring onion.

How to cook:
1. Heat the oil in the pan or wok until the oil is hot. Then add the squid and stir it for 2 minutes.
2. Add up the pepper and cook them all together.
3. Add up the spring onion and stir them all together until it’s cooked.
4. Add the ingredients like fish sauce, sweet soy sauce and sugar to make the dish tasty. This method is up to you, be careful not to put too much of each. You can use the spoon to try the test and add up more later to get the taste you like.

Squid with green pepper

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