Stir Fried Chicken with Tamarind Sauce (Gai Pad Makahm)

Thai Translation - Gai = Chicken, Pad = Stir-Fry, Makaham = Tamarind

This dish has been made at the request of one of our readers who had the pleasure of sampling it at a restaurant some years ago in Germany. It is a thai-take on the sweet-and-sour dish that is very popular all over the world, but combines the crunch of cashew nuts and the crispiness of the basil too! Ensure that your work is hot and your ingredients are all ready before you make it as it is a quick and fast dish to make.

Cooking Time – 10 minutes

Preparation Time – 20 minutes

Serves 4

Ingredients

200g chicken breast

2 ear-mushrooms

1 small onion

1 small carrot

½ inch piece galangal

2 small red chilli's

4 garlic cloves

½ cup holy basil

½ cup cashew nuts

1 tbsp vegetable oil

1 tbsp cornflour mixed in 1/3 cup water

Sauce Ingredients

2 tbsp fish sauce

1 tbsp tamarind paste

2 tsp palm sugar

3 small red chilli's

Method

1. 
   Prepare the sauce: combine the tamarind paste, fish sauce, palm sugar and red chilli's in a small bowl. Set aside.
2. In a wok, dry fry your cashew nuts for a few minutes, until they begin to brown. Remove from heat and set aside.
3. Heat your oil in the wok and quickly fry the basil leaves to crisp them up. Remove when done and drain on paper towel.
4. Finely chop the garlic, chilli and galangal and fry in your oil that has been heated in a wok over medium heat.
5. Add the chicken and cook for a few minutes until the chicken changes colour and begins to brown.
6. Add the mushrooms, sliced carrot and chopped onion. Cook for 1-2 minutes.
7. Add the sauce to the wok and cook for 2-3 minutes. Add the cornflour to thicken, adding more water if required.
8. Add the cashew nuts and cook for one minute more before removing from heat. Sprinkle your crispy basil over the dish and serve with steamed rice.

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Stir Fried Tofu with Basil (Pad Krapow To Hu)

Thai Translation - Pad = Stir Fried, Krapow = Holy Basil, To Hu

Pad Krapow is a very popular and full flavoured dish that usually is made with pork or chicken. It has a uniue earthy flavour but can also be very spicy. In this version, I made it using tofu, cauliflower and mushrooms which makes it very nutritious and delicious too! The key ingredient to Pad Krapow is krapow – or holy basil. Holy basil can be substituted for regular Italian basil but it wont have the same earthy taste to the dish. You should be able to find holy basil in some supermarkets or specialty Asian grocery stores and it can be identified by the woody stems and slightly furry leaves.

Cooking Time – 15 minutes

Preparation Time – 10 minutes

Serves 2

Ingredients

150g block firm tofu

100g oyster or straw mushrooms

100g cauliflower

1 bunch holy basil

4 small red chilli's

4 cloves garlic

2 tsp palm sugar

1 tbsp soy sauce

2 tbsp mushroom oyster sauce

1 tsp white pepper

2 tbsp vegetable oil

1/3 cup water

Method

1. Finely chop your tofu into centimeter sized pieces and fry in 1 tbsp vegetable oil until beginning to brown. Remove from heat and drain on paper towels.
2. Chop your mushrooms and cauliflower into pieces around the same size as the tofu, mince your garlic and chilli and remove the basil leaves from the stems.
3. Heat the remaining oil over medium heat and quick fry a handful of the basil leaves for approximately 1-2 minutes. Remove from oil and drain on paper towel.
4. In the remaining oil, fry your garlic and chilli for 1-2 minutes. Add your cauliflower and tofu and cook for a few minutes. Add your soy sauce, palm sugar and mushroom oyster sauce and mushrooms. Mix well to combine. Add the water and cook for 3 minutes.
5. Stir through the basil that hasn't been crisped and remove from heat.
6. Serve dish with a side of rice and a sprinkle of crispy basil.

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Stir Fried Chinese Broccoli with Crispy Pork (Pad Khana Moo Grob)

Thai Translation - Pad = Stir Fried, Khana = Chinese Broccoli, Moo Grob = Crispy Pork

This delicious dish with a hint of the Chinese influence on thai cooking is super easy and super yummy. Made with only a couple of ingredients, it can be quickly whipped up and served with steamed rice. This is a dish I fell in love with at Spice I Am restaurant in Sydney. The flavours were amazing and I had never eaten Thai food like it before. This recipe will definitely have you wanting more!

Cooking Time – 10 minutes

Preparation Time – 5 minutes

Serves 2

Ingredients

1 bunch chinese broccoli

½ cup crispy pork

½ tsp white pepper

2 tbsp oyster sauce

1 tsp powdered chicken or pork stock

1 tsp cornflour dissolved in 2 tbsp water

3 medium red chilli's

4 cloves garlic

2 tbsp vegetable oil

Method

1. Wash your chinese broccoli and slice into thirds. Finely dice the garlic cloves and chop the chilli's in half (leave whole if you prefer it to be mildly spicy)
2. Heat your oil in wok over medium high heat. Add the garlic and cook for one minute. Add the chinese broccoli and stir fry until slighly done.
3. Add the oyster sauce, water, chicken stock, chilli and white pepper. Stir well to combine and then add the pork.
4. Stir fry for one minute more and then serve with steamed rice.
   
   
   
   
   

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Chicken with Lemongrass (Gai Sai Takrai)

Thai Translation – Gai = Chicken, Sai = Add, Takrai = Lemongrass

Gai sa takrai is a deliciously spicy and herb laden dish. It has an unusual taste, unlike other Thai dishes but you wont be dissatisfied if you take the plunge and eat it. If you prefer your dishes on the mild end of the scale, leave out some of the chilli, but add a little just for taste.

Cooking Time – 5 minutes

Preparation Time – 10 minutes

Serves 4

Ingredients

200g chicken

½ onion

1 stem lemongrass

3 shallots

4 small chillis

2 kaffir lime leaves

1 inch piece galanga

1/2 chicken stock cube / 1 tsp chicken stock

1 Tbsp fish sauce

2 tsp dried chilli

1 tsp sugar

Juice from ½ lime

Oil for frying

Method

1. Prepare the chicken – slice thinly and remove any gristle or fat.
2. Finely chop the lemongrass, garlic, kaffir lime leaf and galangal.
3. Chop the shallots and garlic chives into inch long pieces. Slice the onion into medium sized pieces.
4. Chop the chilli roughly – note: the finer you cut the chilli, the spicier it will be. You can choose to leave the chilli whole which will impart flavour but minimise the heat.
5. Heat approximately 1 Tbsp oil in a wok or non-stick frying pan. Add the garlic and fresh chilli and fry for 1 minute. Add the galangal and lemongrass, stirring well for 30 seconds.
6. Add the chicken and cook til it begins to brown, add the dried chilli, kaffir lime leaf, shallots, onion and garlic chives, stirring constantly.
7. Add fish sauce, and chicken stock. Cook for another minute.
8. Remove from heat and stir through the lime juice before serving.
9. Serve with rice.

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