Simple Thai Cooking Everyday, Healthy, Quick And Easy Thai Food Recipes For Cooking At Home. © Copyright 2014 by Dutduen Lancaster-All rights reserved. This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered. From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations. In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved. The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly. Respective authors own all copyrights not held by the publisher. The information herein is offered for informational purposes solely, and is universal as so. The presentation of the information is without contract or any type of guarantee assurance. The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document. Contents Introduction Common Ingredients Useful Thai Cooking Equipment Standard Thai Condiments How to Make a Good Stock How to Make Red Curry Paste (Prig Gaeng Kua) How to Make Thai Green Curry Paste (Nam Prik Gaeng Khiaw Waan) ---SOUPS--- Spicy Sour Shrimp Soup (Tom Yung Goong) Chicken Coconut Soup (Tom Kha Gai) ---STIR-FRIES--- Stir-Fried Pork and Vegetables (Moo Pad Pak) Stir-Fried Noodles in Soy Sauce (Pad See Ew) Stir Fried Noodles in Gravy (Rad Na) Drunken Noodles (Pad Kee Mao) Pad Thai Noodles Glass Noodle Stir-Fry (Pad Woon Sen) ---RICE DISHES--- Hainanese Chicken Rice (Kao Man Gai) Pineapple Fried Rice (Kao Pad Supparod) Shrimp Fried Rice (Kao Pad Gung) ---CURRIES--- Thai Chicken Green Curry (Gaeng Keow Waan Gai) Stir-Fried Chicken with Red Curry Paste (Gai Pad Prik) Chicken Red Curry (Gaeng Gai) ---SWEETS--- Thai Coconut Jelly (Wun Gati Bai Tooey) Mango and Sticky Rice (Khao Niaow Ma Muang) ---DRINKS--- Thai Iced Coffee (Gafae Yen) Thai Iced Tea (Cha Yen) Thai Lemon Iced Tea (Cha Manao) Thai Black Iced Tea (Cha Dam) English Translation of Thai Menu Conclusion Introduction Thank you and congratulations for downloading Simple Thai Cooking. My name’s Dutduen Lancaster (formerly Dutduen Heomkhunthod) people call me Duen for short. I was born in Nakhon Ratchasima (Korat) in the Northeast (Isaan) of Thailand, hence the author name Duen Na Korat . I grew up in a very large family, mom, dad, brothers, grandmother, aunties, uncles and cousins, altogether about 30 family members, all living and working as farmers on the same area of land. We hardly ever used money because we had everything we needed, we grew all our own rice, vegetables, fruit, herbs and spices, we had cows, pigs, chickens, ducks and we used buffalo to plow the rice fields. Everybody had to work hard but everyone was very happy. This is how a lot Thai people traditional lived and the role of women of the family was to do the cooking I started cooking at 7 years old, my mom and grandmother taught me to do things for myself at a young age. I remember I started with cooking rice which wasn’t easy because we used coal for cooking and it took me many attempts to light the fire before I was successful. It wasn’t easy for a 7 year old but I did it. I could make simple dishes such as stir-fried vegetables with eggs and actually it didn’t taste too bad because I added sugar, fish sauce, garlic and soy sauce. In 1991, Nakhon Ratchasima suffered a severe drought, and the farm land didn't produce enough to support the whole family. Most of my family had to start new lives and find jobs in the city, most moved to Bangkok and the surrounding areas. I was 12 years old when my mum, dad, older brother, younger brother and I moved to Chonburi city and opened a small restaurant, which is still run my mum and dad today. I went to high school in the day time and in the evening worked in the restaurant, cooking, waiting and clearing tables and washing the dishes. It was hard fitting in at school because I was dark skinned girl from a countryside village and I was different from the city kids. After I showed my classmates that I was smart, hard working and studied well I was welcomed in their "gang". I studied well throughout high school and then at university. I graduated with a Bachelors Degree in Computer Science. Then I went to work in Bangkok as a Project Coordinator at a Marketing/Events company. Like many people I was not really happy in my job and was just working for the money. In 2008, I met my husband when he came to Thailand for a holiday. Just like me he wasn't happy with his life in England. After several more visits to Thailand, we decided we wanted to live together and have a serious relationship. We moved to Satun, in the south Thailand, in 2010 and opened our own restaurant, and in 2014 moved to Krabi to open Duen's Thai Cooking School and restaurant. I am very grateful to my mom who taught me a lot of things about cooking and I didn’t know back then that it would become such a huge part of my life and business in the future. Now look at me, I have my own restaurant and cooking school here in Krabi, I cook for parties and events, and now here I am writing a cookbook. Cooking is in my soul, I love it. I feel so happy when I cook and I see people enjoy my food. I have written this cookbook to share my knowledge and what I have learned from my experience with anyone who wants to know and wants to cook Thai food. I write about traditional Thai cooking and use authentic recipes and techniques but you can make these dishes too and it’s easier than you may think. Occasionally you may have to substitute ingredients if they are hard to find where you live but most will be available. If you want really authentic Thai food you are welcome to come and visit me here in Krabi, Thailand and I will cook for you personally. Have fun, you are going to do a great job and your meals will taste delicious, just follow me step by step and I will also tell you some tips you probably have never heard of before. If you do have any questions about anything, such as what ingredients you can use for substitutes or recipe requests, no problem, just email me at [email protected] or message me on Facebook at www.facebook.com/DuensThaiCookingSchoolKrabi Common Ingredients Thai fish sauce known in Thai as “Nam Plaa” is used in most dishes either as a condiment or main ingredient such as marinade for fish or meat. Good fish sauce is made from fermenting fish for at least 1 year. The best Thai fish sauce is from Thailand and is readily available in supermarkets all over the world but if you want to substitute fish sauce, for any reason, the easiest way is to use light soy sauce. The taste is not exactly the same but you will get the saltiness you get from fish sauce and it has a nice flavor. Curry paste. There is a tutorial in this book if you would like to make your own but many cooks in Thailand buy premade curry paste. Red varieties made from dried red chilies and green varieties made from fresh green chilies can be found