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We all love Thai cuisine but what’s the best way to prepare it? Find out through our recipes – brought to you by us from the Thailand’s top chefs. Tips, short cuts to great taste and useful tips to ensure you make the best of the best – Thai food at its dizzy heights, up where it belongs.

Top 10

Thai Cooking Recipes

 

1 2 3 4 5 6 7 8 9 10

8- Seafood Fried Rice

Seafood Fried Rice

 

by Chef Nara Suttichanond

 

Nara Suttichanond, Executive Chef of the Holiday Inn Resort, took a break from his work running the hotel’s kitchens to show us how to make Khao Pad Talay with style.

Kao Pad – Thai for “fried rice” – is a dish you can find all over Thailand, and which anyone can cook, but an artist such as Chef Nara can make it look and taste extra-special.

But before you rush off to the kitchen, let’s get to know the chef a bit. Chef Nara is from Krabi, just across the bay from Phuket. He has always worked in kitchens, including those in top-name hotels such as Novotel, the Dusit Laguna Phuket, and the Balikpapan in Indonesia. He also had a Thai restaurant in Cairns, Australia, which he started with friends.

 

Preparation time: 15 minutes
Cooking Time: 3-4 minutes
Serves: 2 portions

 

Ingredients:

 

• 2 tbsp vegetable oil
• 5 g diced onion
• 1 beaten egg
• 30 g white prawns, de-veined and peeled.
• 30 g scallop meat
• 20 g finely chopped squid meat
• 10 g chopped crab meat
• 1 tbsp sugar
• Pinch of salt and pepper
• 1 tbsp soy sauce
• 2 cups steamed rice
• 5 g finely chopped spring onion
• 5 g julienned carrot

 

To accompany the meal:

 

• Small cucumbers, sliced
• Cherry tomatoes
• Lime wedges
• Fresh spring onion

 

Directions:

 

1. Steam the rice, then spoon it out onto a plate and let it cool.
2. Prepare the seafood. Peel the prawns, removing the heads and legs, and de-vein them. Blanch all the seafood briefly in boiling water, then drain well.
3. Heat the vegetable oil in a wok. Add the onion and stir until golden brown.
4. Add the beaten egg and stir for half a minute, then add the seafood.
5. Add the soy sauce, sugar, salt and pepper, and stir for a minute to allow the seasoning to flavour the meat, then add the steamed rice. Stir well on low heat for just long enough to make everything good and hot. At the last moment, stir in the chopped spring onion.
6. Spoon out onto serving plate or into any serving vessel that your imagination suggests – a cup or a banana leaf, perhaps. Top it off with the julienned carrot.
7. Serve with crispy sliced cucumber, cherry tomatoes, spring onion and lime wedge. Note, when cutting a lime, don’t cut vertically through the core. Cut vertically a couple of millimetres to one side of the core, otherwise you won’t be able to squeeze juice from it.

 

Tips from the chef:

 

• It is essential that the seafood be fresh.
• While cooking, always use gentle heat – don’t let the temperature get too high.
• Traditionally, Khao Pad is made with fish sauce, but some people find the flavour overpowering, which is why this recipe uses soy sauce instead.

1 2 3 4 5 6 7 8 9 10

1- Prawns in Tamarind Sauce  2- Choo Chee Snow Fish with Coconut Rice  3- Geang Som Pla  4- Goong Horn Sabai  5- Shredded Snow Fish  6- Yam Pla Salmon  7- Seafood  Phad Thai

 

8- Seafood Fried Rice  9- Tom Yam Goong  10- Green Curry

 

Mangosteen Salad

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