Simply bcoz you love Thai food suggests that you are open to new things, smart, and even sexy. The recent popularity of this flavorful, spicy-sweet-and-sour cuisine is also evident in the number and variety of Thai restaurants springing up in nearly every urban center across North America and its catching up in India with film stars and the smart Indian professional vouching for Thai food!
From baking, grilling and stewing to frying, stir frying and deep fry @ India4U we are dedicated to bringing you the most authentic Thai food experience ever.
Creating Thai dishes at home can be surprisingly easy. And once youve tasted the results, youll be hooked especially if you like a little spice in your food and life!
But you do not have to go out to enjoy good Thai food. Learn to cook Thai food yourself with India4U easy to follow Thai Food Recipes, Step by Step! Just add pep and spice to your life. Click now!
Thai Iced Tea
SERVES 2 (Double the recipe for 4 or more)
4 cups boiling water
4 tsp. loose black tea (e.g. Liptons Yellow Label), OR 4 tea bags (such as am, Ceylon, etc..)
juice of 1/2 fresh lime (1 1/2 to 2 Tbsp.)
1 inch piece galangal OR ginger, grated
1/4 to 1/3 cup white sugar (taste-test for sweetness, adding more sugar as desired)
pinch of salt
ice cubes or crushed ice
optional: 1-2 drops jasmine essence (available in tiny bottles at Asian/Chinese food stores)
optional garnish: slices of fresh lime and sprigs of fresh mint or basil
Boil your kettle (you will need at least 4 cups water).
Measure 4 cups boiling water into a mixing bowl. Add the loose tea (or tea bags). Stir well.
Allow tea to steep for at least 5-6 minutes while you add the other ingredients.
Grate the galangal or ginger into the tea (it does not have to be grated too finely, as the larger pieces will be strained out later).
Iced Tea Stir well.
Squeeze the lime juice into the tea, and add a pinch of salt. Stir well.
Add the sugar, starting with 1/4 cup. Stir to dissolve. Taste-test for sweetness, adding more sugar (1-2 Tbsp. at a time) until your desired sweetness is reached.
If using, add 1-2 drops of jasmine essence. Note: Be careful not to add much more than 2-3 drops, or your iced tea will turn out too "perfumed".
If you have been using tea bags, use a spoon to press them to the side of the bowl before removing them (to extract as much of the tea as possible).
Using a strainer and a ladle, strain the tea into a jug. Place jug in the refrigerator for an hour, or until tea is cold. OR, if you want to enjoy the tea right away, strain into glasses filled with ice.
Garnish the glasses with fresh lime slices and sprigs of fresh mint or sweet basil. Add straws if desired. ENJOY!!
Thai Fish Curry
3-4 fillets of fresh or frozen fish - any type (feeds 2-3 hungry people) - thaw if using frozen
Handful of fresh sliced mushrooms
1 red pepper (capsicum), de-seeded and cut into small pieces
1 medium tomato, cut into small pieces
Handful of fresh basil
Handful of fresh coriander
Fresh lime or lemon wedges for garnish
FOR THE RICH THAI CURRY SAUCE:
1/2 cup fresh coriander stems and leaves, chopped (simply chop off the bottom half of a bundle of fresh coriander)
1 can coconut milk
4 spring onions (or scallions), sliced (including green stem)
1 thumb-size piece galangal or ginger, sliced
4 cloves garlic
FOR THE TANGY SPICY TASTE:
1 Tbsp. chilli powder
2 tsp. ground cumin
2 tsp. dried ground coriander
1/2 tsp. turmeric
FOR THE GARNISH:
1 1/2 Tbsp. fish sauce (may need more to taste)
2 tsp. brown sugar (may need more to taste)
2-3 kaffir lime leaves, fresh or frozen (available at Asian stores, usually in the freezer)
Optional: 1 tsp. shrimp paste (this gives it extra flavor - available by the jar at Asian stores)
Optional: 1-2 fresh red or green chillies, sliced (omit if you prefer a milder curry)
First, make the curry sauce. Place all curry sauce ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
Pour the sauce into a large frying pan and place over medium to high heat. Bring to a boil.
Add fish, mushrooms, and red pepper (Capsicum). Stir well. Reduce heat to medium-high, or until it is simmering nicely. Add chilly, turmeric, cumin and coriander powder and stir well. Cover and cook 6-8 minutes.
Remove cover and stir. Add the tomatoes and continue simmering (covered) for another 2-3 minutes. Add sugar, the fish sauce for salt and lime for sour taste
Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) if not salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fish lime (or lemon) juice.
Slide lip smacking fish curry onto a serving platter. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. ENJOY!