Thai Cooking Made Easy: Delectable Thai Meals in Minutes [Thai Cookbook, Over 60 Recipes] (Learn to Cook Series)

Thai Cooking Made Easy: Delectable Thai Meals in Minutes [Thai Cookbook, Over 60 Recipes] (Learn to Cook Series)

Language: English

Pages: 96

ISBN: 0794601561

Format: PDF / Kindle (mobi) / ePub

Thai Cooking Made Easy brings over 60 magnificent Thai treats into your kitchen.

Thai food is one of the world's most exciting cuisines, a work of art that pleases the most discerning taste buds. From fiery hot soups to tangy seafood dishes, this beautifully illustrated Thai cookbook captures the savory tastes and heavenly flavors of Thai cuisine. Step-by-step recipes show you how to make evergreen Thai food such as tom yam soup, pineapple fried rice, and jub chai (mixed vegetables stew).

More than 60 full-color photographs bring each dish to life on the page, with flavorful sauces, delicious salads, tempting main dishes and sinful deserts making this the perfect introduction to Thai cuisine. The important elements of this book—the straightforward recipes, careful ingredient listings, and step-by-step instructions—will have you cooking up a Thai culinary storm in no time at all!

Delicious Thai recipes include:

  • Crispy Shrimp Cakes
  • Hot and Sour Shrimp and Lemongrass Soup
  • Spicy Squid Salad
  • Grilled Lobsters with Basil Garlic Sauce
  • Green Curry Chicken
  • Crying Tiger Beef Steak
  • Stir-fried Rice Noodles with Vegetables
  • Sticky Rice with Grated Coconut Topping

The recipes in Thai Cooking Made Easy are mainly mainly homestyle and are accessible to chefs of all skill levels. This book promises to be your handy guide to the world of Thai cuisine.

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aside. 5 To serve, place several spoonfuls of the glutinous rice in each individual serving bowl and top with the Grated Coconut Topping and a sprinkling of sesame seeds. If you cannot find freshly grated coconut, you may use the same amount of desiccated coconut for the topping. If using sweetened desiccated coconut, omit the sugar. Desserts 89 Sticky Rice with Mangoes and Sweet Coconut Sauce 2 cups (400 g) uncooked glutinous rice, soaked in water overnight, then drained 2 teaspoons black

I7 Stir-fried Beef with Basil 78 Marinated Chicken Chunks 66 Stir-fried Chicken with Cashew Nuts 74 Mussamun Curry Paste 77 Stir-fried Rice Noodles with Vegetables 59 Panaeng Curry Paste 81 Pickled Green Chilies 2I Pork or Chicken with Green Beans in Red Curry 6I Red Curry Paste 6I Red Rubies in Sweet Coconut Milk 87 Red Seaf()od Curry with Coconut 52 Rice Soup with Fish (Khao Tom Pia) 2I Roast Duck and Green Mango Salad (Yum Ped Yang) 37 Roast Duck in Red Curry 72 Sesame Sauce 66 Shredded

the shrimp, button mushrooms and tomato, and continue to simmer until the shrimp turn pink and are just cooked, 2 to 3 minutes. Do not overcook the shrimp. Remove from the heat, stir in all the other ingredients and mix well, adjusting the seasonings by adding more fish sauce, tamarind or lime juice if desired. 3 Serve hot in individual serving bowls. You may use sliced fish, squid and mussels in this very popular hot and sour soup. If tamarind is not available, increase the amount of lime or

tablespoons Thai Chili Paste (nom prik pao) (page 30) 1 Blanch the wing bea ns o r green bea ns in a pot of boiling water un ti l tend er, 30 seco nds to 1 minu te. Rem ove fro m the heat, po u r th ro ugh a stra iner and rinse wi th cold water, then dra in well. Transfer to a m ixing bowl. 2 Heat th e cocon ut milk in a sa ucepa n over m edium heat u ntil wa rm ed thro ugh, l to 2 minu tes. 3 Comb ine the Dressing ingred ie nts in a sm a ll bowl a nd stir u ntil the suga r is d isso lved. Po ur

th e D ressing ove r th e wing bea ns o r gree n bea ns a nd toss until we ll co mbin ed . Tra nsfe r to a se rving platter li ned with th e lettu ce leaves, sp read th e war m coco nu t mil k ove r th e sa lad and to p with Roasted Grated Cocon ut, pea n uts a nd Crispy Fried Sha ll o ts. Serve imm ed iate ly. To make the Roasted Grated Coconut, dry-fry the required amount of freshly grated coconut in a skillet over low heat for about 5 minutes, stirring constantly to get an even browning.

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