Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics-from the rising star behind the blog She Simmers.
Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters.
The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks. Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world.
All of Leela's recipes have been tested and tweaked to ensure that even the busiest cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for anyone who wants to give Thai cooking a try. By the end of the book, you'll be whipping up tom yam soup and duck red curry that will put your local takeout joint to shame. But perhaps more importantly, you'll discover an exciting new world of Thai flavors and dishes-including Stir-Fried Chicken with Chile Jam, Leaf-Wrapped Salad Bites, and Crispy Wings with Three-Flavored Sauce-that will open your eyes to all the wonderful possibilities that real Thai cooking has to offer.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 236 mm
Breite: 195 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-1-60774-523-5 (9781607745235)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Introduction
Noshes and Nibbles (khong wang)
Sweet Potato Fritters with Peanut–Sweet Chile Sauce
Pineapple with Sweet Peanut–Chicken Topping (Galloping Horses)
Crispy Dumplings (Gold Purses)
Pork Satay
Herb-Baked Cashews
Fried Spring Rolls
Leaf-Wrapped Salad Bites
Pork Toast with Cucumber Relish
Fish Sauce–Marinated Fresh Shrimp with Spicy Lime Dressing (Naked Shrimp)
Corn Fritters
Rice Accompaniments (kap khao)
Stir-Fried and Deep-Fried Dishes
Chicken-Ginger Stir-Fry
Stir-Fried Pumpkin with Eggs
Fish Cakes with Cucumber-Peanut Relish
Stir-Fried Chicken with Chile Jam
Fried Chicken Drumsticks
Son-in-Law Eggs
Shrimp Curry Stir-Fry
Ground Pork Omelet
Stir-Fried Glass Noodles with Chicken
Crispy Wings with Three-Flavored Sauce
Stuffed Egg Crepes
Stir-Fried Beef with Banana Peppers
Mushroom–Oyster Sauce Stir-Fry
Sweet-and-Sour Vegetable Stir-Fry with Chicken
Chicken-Cashew Stir-Fry
Fried Sun-Dried Beef
Salads
Fried Fish and Green Mango Salad
Spicy Grilled Beef Salad
Pork in Spicy Dressing with Iced Broccoli Stems
Broiled Eggplant Salad with Shrimp
Northeastern Minced Chicken Salad
Glass Noodle Salad
Green Papaya Salad
Mixed Fruit Salad, Som Tam Style
Herbal Salmon Salad
Soups
Clear Soup with Silken Tofu and Chicken Dumplings
Coconut-Galangal Chicken Soup
Hot-and-Sour Prawn Soup with Chile Jam
Oxtail Soup
Spicy Vegetable Soup with Shrimp and Lemon Basil
Southern Hot-and-Sour Turmeric-Chicken Soup
Curries
Duck Red Curry with Pineapple and Tomatoes
Beef Green Curry with Thai Eggplants
Vegetable Sour Curry with Shrimp
Sweet Dry Curry of Pork and Long Beans
Chicken Kari “Yellow” Curry
Fish in Red Curry Sauce
Beef and Vegetable Curry, Jungle Style
Spicy Crispy Catfish with Fried Basil
Phanaeng Curry with Chicken and Kabocha Squash
Beef Shank Matsaman Curry
Miscellaneous
Shrimp-Coconut Relish with Vegetable Crudités
Fish with Lime-Chile-Garlic Dressing
Grilled Steaks with Roasted Tomato Dipping Sauce (Crying Tiger)
Curried Fish Custard
Grilled Pork Neck with Dried Chile Dipping Sauce
Turmeric Grilled Chicken
One-Plate Meals (ahan jan diao)
Noodle Dishes
Rice Noodles with Chicken and Chinese Broccoli
Pad Thai with Shrimp
Curry Noodles with Chicken
Rice Noodles with Beef and Chinese Broccoli Gravy
Rice Noodles with Beef-Tomato Gravy
Rice Noodles “Drunkard’s Style” with Chicken
Egg Noodles with Clams, Chile Jam, and Basil Stir-Fry
Rice Dishes
Shrimp Paste Rice
Rice Soup with Shrimp
Chicken, Water Morning Glory, and Satay Sauce on Rice
Rice Congee with Pork Dumplings and Eggs
Chicken and Fried Garlic on Rice
Fried Rice with Chicken
Chicken in Brown Sauce on Rice
Spicy Basil Chicken and Fried Eggs on Rice
Sweets (khong wan)
Toasted-Coconut Meringue Cookies
No-Bake Almond Cookies (Golden Supreme)
Chewy Banana-Coconut Griddle Cakes
Coconut Ice Cream with Jackfruit
Bananas in Sweet Coconut Cream (Bananas in Nunhood)
Pineapple in Scented Iced Syrup
Crunchy-Chewy Water Chestnut Dumplings in Iced Coconut Syrup
Mango and Sweet Coconut Sticky Rice
Pumpkin Custard
Sticky Rice Pearls in Sweet Coconut Cream with Poached Eggs
Basic Recipes and Preparations (sut phuenthan)
Long-Grain White Rice
Steamed Glutinous Rice
Homemade Tamarind Pulp
Coconut Milk from Scratch
Curry Paste from Scratch
Stocks
Basic Aromatic Paste
Curry Powder
Red Chile Powder
Toasted Rice Powder
Fried Shallots and Fried Shallot Oil
Chile Jam
Fried Garlic and Fried Garlic Oil
Sriracha Sauce
Sweet Chile Sauce
Satay Sauce
Dried Chile Dipping Sauce
Cucumber Relish
Vinegar with Pickled Chiles
Chile Fish Sauce
Crispy Fried Eggs
Medium-Boiled Eggs
Ingredients Glossary
Note on the Romanization of Thai Words
Mail-Order Sources
Acknowledgments
Index
Measurement Conversion Charts
