Questions tagged [thai-cuisine]
Questions with this tag should be about traditional ingredients, preparations or dishes from Thailand - such as swimming rama, phad thai or coconut curry. Questions about ingredients common to Thai-style cooking, but which aren't about a specific Thai dish, should not use this tag.
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How to cook extremely soft chicken?
I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken.
As you can see, the chicken is not cripsy or ...
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7
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Where does the Asian dish "sang choi bow" come from?
I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai).
When I described it to my Australian friend he said it sounded like a dish that ...
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4
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What are the crunchy bits on top of Thai mango with sticky rice?
My favorite Thai restaurant makes a fantastic mango and sticky rice dessert, and it seems like it'd be pretty simple to recreate at home. I've searched around the internet for mango and sticky rice ...
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1
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Large wooden mortar and pestle [closed]
Where in Australia can I get a large wooden mortar and pestle for making green papaya salad?
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Thai noodle dish with peanuts
When I lived in Thailand many years ago, I used to love a fried noodle dish with fresh peanuts on top that was called something that sounded like “goytio hang”. I never saw it spelled in English (or ...
2
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2
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Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?
I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my ...
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How to store tamarind paste?
I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it in the fridge? Store it in an airtight ...
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6
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Why is garam masala in many curry paste/powder recipes?
Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala.
Since most garam ...
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4
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Is it worth making Thai red curry paste from scratch
I noticed that many Thai curry recipes start with a foundation of red curry paste.
My local grocery store has one, small, overpriced jar of the stuff. The Asian grocery store, located at a very ...
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7
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2
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Ratios in traditional Thai peanut curry recipes
I tried to make a Thai peanut curry and used a highly rated recipe:
I have no experience making Thai food and have only eaten it in restaurants.
It did occur to me that the peanut butter content ...
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8
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4
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Is ginger a good substitute for galangal in Thai green curry?
Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere)
Would I use less or more ginger than galangal quantity?
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3
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How should I use lime leaves when making Thai green curry?
When making Thai green curry should the fresh lime leaves be torn in to big pieces and then taken out when ready or shredded so that they can be eaten ?
I have found that when I shred them they ...
- 851
4
votes
2
answers
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Help in identifying a Thai condiment
At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind, and ...
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4
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"Indian Spicy" vs. "Thai Spicy"
What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food?
Indian good seems to have a longer, slower burn, rather than a "sharper" spiciness of Thai. I ...
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3
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What is the proper/most common way to serve curry?
I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and pour it over rice and eat. But this ...
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How do I prevent coconut milk from separating in Thai curry?
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...
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How to make tofu that is crispy and flavorful outside and soft inside?
I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I get at my local Thai restaurant.
When I ...
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4
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Which drinks fit to a Thai Dish? [closed]
I plan to cook a thai dish this weekend and I search for drinks to serve along to that. In particular it will be a chicken dish with lemon gras.
This is forked from another question of mine.
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4
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Which Dessert fit a Thai dish? [closed]
I plan to cook a thai dish this weekend and I search for a dessert that fits to that. In particular it will be a chicken dish with lemon gras.
I moved the drink part of the question here. Sorry for ...
- 131
1
vote
1
answer
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Thai Chicken and Noodles Recipe Recreation
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a recipe that will still taste good. (I ...
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Why did my peanut butter sauce split?
I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it.
After a couple ...
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4
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Cracking coconut cream
I have several recepies which call for cracking coconut cream (Thai curries).
I used to just fry the curry paste and add coconut cream (or coconut milk) which produces reasonable results, but on ...
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4
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4
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What type of noodle and sauce is used to making Thai Drunken Noodles?
I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask. Also, what sauce is used in drunken ...
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How do I make Pad See Ew with Fresh Rice Noodles
Really, that's all I want to know. Whenever I try to make it with the store bought "dry" noodles and soak my dish comes out terribly.
What are the best sauces to use? Best way to keep the egg from ...
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7
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How do I use whole fresh tamarind?
On a whim I bought some tamarind at the grocery store this week. I'm most familiar with it from the dish Pad Thai. My idea at the time was that I would "do something" with it and a pork chop. Pork ...
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16
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4
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How do Thai People Make Peanut Sauce?
I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants, but I HATE peanut butter. So when I ...
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22
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9
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What can I substitute for Kaffir Lime Leaves?
Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers market, whole foods, normal grocery, but ...
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8
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2
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Am I making this noodle correctly?
I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for ...
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3
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Thai lava chili: how could I reproduce this?
I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes.
There is a Thai place near where I live that makes this amazing dish entitled "lava chili". It's ...
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7
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How to thicken Thai curry
I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any ...
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Whats the simplest possible spicy thai curry?
I love massaman, green curry, red curry, yellow curry, etc.
Can any of these be made quickly at home with only 4-5 ingredients?
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What's the difference between Red and Panang curry?
I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I ...
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10
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What is coriander root and where can you get it?
I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “coriander root”. I am aware of being ...
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