Soup
TomYumGoong
(Spicy and Sour Soup with Shrimp)
TomKhaGai
(Spicy Coconut Soup with Chicken)
[Link]
Standard Recipe
Spicy and Sour Soup with Shrimp
ต้มยำกุ้ง
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
100 ml. Water
150 ml. Coconut milk or evaporated milk
½ Tbsp Fish sauce
1 Tbsp Chili paste Preparation time :
½ no. Lime
1 no. Lemongrass 1 inch length 20 mins
10 g. Galangal
1 no. Kaffir lime leaves Cooking time :
1-2 no. Straw mushroom
½ no. Tomato 10 mins
1-2 no. Shallot
1 no. Coriander
1 no. Sawtooth Coriander
2-3 no. Shrimp
as needed Bird's eye chili
Method of Work
1. Add every ingredient into the work except lime juice, shrimp and coconut milk.
2. Add shrimp and coconut milk
3 Boil until tomato skin starts to wrinkle and split then add coriander and sawtooth coriander
4. Turn off the gas and serve the soup into a bowl and add coriander
5. Add lime juice
Presentation : Garnish with cilantro and spur chili
Standard Recipe
Spicy Coconut Soup with Chicken
ต้มข่าไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
250 ml Coconut milk
30ml Coconut cream
1 Tbsp Fish sauce
½ no. Lime Preparation time :
1 Tbsp Tamarind paste
1 no. Lemongrass 20 mins
10 g. Galangal
1 no. Kaffir lime leaves Cooking time :
1-2 no. Straw mushroom
½ no. Tomato 10 mins
1 no. Coriander
1 no. Sawtooth coriander
1 no. Jinda red chili
1-2 no. Shallot Sliced
½ Tbsp Coconut sugar
2 no. Dried red chili
80 g. Chicken thigh
Meat (better with Red meat)
Method of Work
1. Add every ingredient into a wok except lime juice, tamarind paste, coconut cream, coriander,
sawtooth coriander and meat
2. Add meat and cook until it’s no longer translucent.
3. Add tamarind paste and coconut cream
4. Boil until tomato skin starts to wrinkle and split then add coriander and sawtooth coriander
5. Turn off gas and serve soup into a bowl and add coriander
6. Add lime juice
Presentation : Garnish with cilantro and spur chili
STIR-FRIED Pad Thai
(Stir-fried rice noodle with shrimp)
Pad Krapow Gai
(Spicy Thai Basil Chicken)
Pad See Ew
(Stir-Fried Flat Rice Noodles with Dark Soy Sauce)
[Link]
Standard Recipe
Stir-Fried Rice Noodle with Shrimp
ผัดไทกุ้งสด
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
1 Tbsp Oil
25 g. Water
½ Tbsp Fish sauce
15 g. Coconut sugar Preparation time :
1 Tbsp Roasted ground peanut
½ Tbsp Pickled radishes 10 mins
1 Tbsp Tamarind paste
1 no. Egg (no.2) Cooking time :
1 clove Smashed garlic
20 g. Firm tofu 10 mins
1-2 stalks Garlic Chive 1-2 inches length
25 g. Bean sprout
80 g. Rice Noodle Soaked
½ no. Lime
as needed Chili flake
2-3 no. Shrimp
Method of Work
1. Heat oil then add garlic then stir fry until garlic becomes golden brown color
2. Add meat and an egg
3. Add noodle, water, and the rest of ingredients to the wok. Mix it well.
4. Stir fry until meat and noodle are cooked
Presentation : Put shrimp on top
Standard Recipe
Stir-Fried Flat Rice Noodles with Dark Soy Sauce with Chicken
ผัดซีอิ๊ว
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
1 Tbsp Oil
100 g. Flat Rice Noodles Preparation time :
25 g. Thai kale
1 no. Egg (no.2) 10 mins
1 clove Smashed garlic
½ Tbsp Oyster sauce Cooking time :
½ Tbsp Fish sauce
½ Tbsp White Sugar 10 mins
1 Drop Dark Soy Sauce
As needed Ground pepper
As needed Chili flake
50 g. Chicken thigh
Method of Work
1. Heat oil then add garlic then stir fry until garlic becomes golden brown color
2. Add meat and an egg
3. Add noodle and the rest of ingredients to the wok. Mix it well.
4. Stir fry until meat and noodle are cooked
Presentation : sprinkle with ground pepper
Standard Recipe
Spicy Thai Basil Chicken (Pad Krapow Gai)
กะเพราไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
1 Tbsp Vegetable oil
1 Tbsp Water
1 Drop Dark soy sauce Preparation time :
⅔ Tbsp Soy sauce (**Golden Mountain Sauce**) 20 mins
1 Tsp White sugar
1-2 cloves Garlic minced Cooking time :
1 no. Minced bird's eye chilli
2-3 no. Fresh basil leaves 10 mins
80 g. Chicken thigh
Meat (better with Red meat) Optional
Method of Work
1. Add vegetable oil, garlic minced and minced bird's eye chili into a wok. Cook for a couple of
minutes
2. Add meat to a smoking-hot skillet and cook the chicken briefly for a couple of minutes.
3. Add water, white sugar, soy sauce, and dark soy sauce.
4. Cook for a minute with the chicken until it starts to caramelize on the skillet.
5. Add fresh basil leaves, fold it into the chicken, and then immediately turn off the heat
The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook
from the existing heat of the chicken. This step is important because if you cook the basil for too
long, it loses some of its glorious flavor and gets slightly chewy.
Presentation : Garnish with fresh basil leaves and bird's eye chili
SALAD
SomTum
(Thai Papaya Salad)
YumTraKrai
(Spicy Lemongrass Salad)
Larb Gai
(Spicy Minced Chicken Salad)
[Link]
Standard Recipe
Thai Papaya Salad
ส้มตำไทย
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 8
1 no. Green Papaya Shredded
1 no. Carrot Shredded Preparation time :
1 no. Long bean 1 inch length
2 no. Thai cherry tomato 10 mins
2 no. Thai Garlic
1 Tbsp Coconut sugar Cooking time :
1 Tbsp Tamarind paste
2 Tsp Fish sauce 5 mins
½ Tbsp Lime juice
As needed Dried shrimp
As needed Roasted peanut
1 no. Bird's eye chili
Lettuce Garnishing
Method of Work
1. Smash garlic and chili into the wooden mortar
2. Add long bean
3. Add fish sauce, coconut sugar, tamarind paste, and lime juice until sugar is melted
4. Add papaya, carrot, cherry tomato, and mix it well
5. Add peanut and dried shrimp on top
Presentation : Served with lettuce
Standard Recipe
Spicy Lemongrass Salad
ยำตะไคร้
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
30 ml Water
1 no. Lemongrass Thin Sliced
1 no. Coriander Roughly Chopped Preparation time :
2 no. Shallot Thin Sliced
1 no. Spring onion Finely Chopped 10 mins
1 Tsp Lime
1 Tbsp Roasted peanut Garnishing Cooking time :
1 Tsp Coconut sugar
1 Tsp Fish sauce 5 mins
100 g. Minced chicken breast Boiled
1 no. Bird's eye chili
Method of Work
1. Slice lemongrass into thin slices and repeat it again for the shallot
2. Finely chop spring onion then chop coriander roughly
3. Cut Chili
4. Mix ingredients above with minced chicken breast, squeeze lime in, then add seasoning and
mix it well
Presentation : Garnish with coriander, chili and roasted peanut
Standard Recipe
Spicy Minced Chicken Salad (Larb Gai)
ลาบไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
30 ml Water
1 no. Sawtooth coriander Coarsely chopped Preparation time :
1 no. Spring onion 20 mins
2 no. Shallot
1 no. Peppermint Sliced Cooking time :
1 Tsp Lime
1 Tsp Fish sauce 10 mins
1 Tsp Coconut sugar
1 Tbsp Ground roasted rice
as needed Chili flake
100 g. Minced chicken breast
Method of Work
1. Boil water in medium heat then add chicken and stir until cooked, water almost get dried
2. Add Coconut sugar and fish sauce
3. Add sliced shallots, chopped spring onion, sawtooth coriander, chili flakes
and peppermint and mix it well.
4. Turn off the gas and Add lime juice
Presentation : Garnish with fresh basil or peppermint
CURRY
Gang Kiew Whan Gai Gang Phed Gai
(Green Curry Chicken) (Red Curry Chicken)
Gang Pa-Naeng Gang Massaman
(Peanut Curry Chicken) (Massaman Curry Chicken)
[Link]
Standard Recipe
Green Curry Paste
พริกแกงเขียวหวาน
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 8-10
100 g. Green Spur Chili
1g. Kaffir lime rind Preparation time :
15g. Galangal
1-2 no. Bird's eye chili 20 mins
15 g. Lemongrass Finely Chopped
3-4 no. Shallot Cooking time :
2g. Thai garlic
5g. Coriander root -
1g. Turmeric
3 Tbsp Coriander seed
1 tsp Cumin Seed Roasted
2 Tbsp Black peppercorn
½ tsp Shrimp paste
Method of Work
1. Roast seeds into a dry frying pan, fry it on maximum heat about 1 minute until
the cumin seeds start to pop
2. Ground spices into mortar until it becomes fine powder
3. Add the rest of ingredient, pound it well and make it likes a paste
Presentation :
Standard Recipe
Green Curry Chicken
แกงเขียวหวานไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
1 Tbsp Oil
1 Tbsp Green curry paste Preparation time :
½ Tbsp Fish sauce
½ Tbsp Coconut sugar 10 mins
½ Tbsp Tamarind paste
1-2 no. Sweet basil Cooking time :
10 g. Finger ginger
5 no. Pea Eggplant 10 mins
1 no. Eggplant (water drop eggplant)
100 ml Coconut cream
150 ml Coconut milk
80 g. Chicken thigh
Method of Work
1. Heat oil, add curry paste then add 100ml coconut cream into the wok
2. Fry the meat until color becomes 40% cooked
3. Add 150 ml coconut milk and every ingredient except sweet basil, let it boil
4. Make sure the meat is 100% cooked
5. Turn the gas off, add sweet basil then mix it well
Presentation : Garnish with sweet basil and spur chili
Standard Recipe
Red Curry Paste for Red Curry Chicken
พริกแกงเผ็ดสำหรับแกงเผ็ดไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 8-10
10 g. Soaked dried spur chili
1 g. Kaffir lime rind Preparation time :
15 g. Galangal
1-2 no. Bird's eye chili 20 mins
Finely Chopped
15 g. Lemongrass
3-4 no. Shallot Cooking time :
2g. Thai Garlic
5g. Coriander root -
3 Tbsp Coriander seed
1 tsp Cumin seed Roasted
2 Tbsp Black peppercorn
½ tsp Shrimp paste
Method of Work
1. Roast seeds into a dry frying pan, fry it on maximum heat about 1 minute until the cumin
seeds start to pop
2. Ground spices into mortar until it becomes fine powder
3. Add the rest of ingredient, pound it well and make it likes a paste
Presentation :
Standard Recipe
Red Curry Chicken
แกงเผ็ดไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
1 Tbsp Oil
1 Tbsp Red curry paste Preparation time :
1-2 no. Kaffir lime leaves
1 no. Eggplant (water drop eggplant) 10 mins
1-2 no. Sweet basil
10 g. Finger ginger Cooking time :
½ Tbsp Fish sauce
½ Tbsp Coconut sugar 10 mins
½ Tbsp Tamarind paste
100 ml Coconut cream
150 ml Coconut milk
80 g. Chicken thigh
Method of Work
1. Pre heat oil, add chicken and red curry paste into wok, fry until curry smells nice
2. Add 100 ml coconut cream then add long bean and seasoning into the wok
3. Fry the meat until color becomes 40% cooked
3. Add 150 ml coconut milk and cook for a few minutes
5. Make sure the meat is 100% cooked
6. Turn the gas off, add roasted ground peanut and kaffir lime leaves then mix it well
Presentation : Garnish with sweet basil and spur chili
Standard Recipe
Red Curry Paste for Peanut Curry Chicken
พริกแกงเผ็ดสำหรับแกงพะแนงไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 8-10
10 g. Soaked dried spur chili
1 g. Kaffir lime rind Preparation time :
15 g. Galangal
1-2 no. Bird's eye chili 20 mins
Finely Chopped
15 g. Lemongrass
3-4 no. Shallot Cooking time :
2g. Thai Garlic
5g. Coriander root -
3 Tbsp Coriander seed
1 tsp Cumin seed
Roasted
2 Tbsp Black peppercorn
1 Tbsp Ground peanut
½ tsp Shrimp paste
Method of Work
1. Roast seeds into a dry frying pan, fry it on maximum heat about 1 minute until the cumin
seeds start to pop
2. Ground spices into mortar until it becomes fine powder
3. Add the rest of ingredient, pound it well and make it likes a paste
Presentation :
Standard Recipe
Peanut Curry Chicken
แกงพะแนงไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
1 Tbsp Oil
1 Tbsp Red curry paste Preparation time :
1 no. Long Bean
1-2 no. Kaffir lime leaves Chiffonade 10 mins
1 Tbsp Roasted ground peanut
½ Tbsp Coconut sugar Cooking time :
½ Tbsp Fish sauce
½ Tbsp Tamarind Paste 10 mins
100 ml Coconut cream
100 ml Coconut milk
80 g. Chicken thigh
Method of Work
1. Pre heat oil, add chicken and red curry paste into wok, fry until curry smells nice
2. Add 100 ml coconut cream then add long bean and seasoning into the wok
3. Add 100 ml coconut milk and cook for a few minutes
4. Make sure the meat is 100% cooked
5. Turn the gas off, add roasted ground peanut and kaffir lime leaves then mix it well
Presentation : Garnish with sweet basil and spur chili
Standard Recipe
Massaman Curry Paste
พริกแกงมัสมัน่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 8-10
10 g. Dried spur chili
1 g. Kaffir lime rind Preparation time :
15 g. Galangal
2 no. Bird's eye chili 20 mins
Finely Chopped
15 g. Lemongrass
4 no. Shallot Cooking time :
2g. Thai garlic
5g. Coriander roots -
3 Tbsp Coriander seeds
1 tsp Cumin seeds
Roasted
2 Tbsp Black peppercorns
½ tsp Cloves
½ tsp Shrimp paste
Method of Work
1. Roast seeds into a dry frying pan, fry it on maximum heat about 1 minute until the cumin
seeds start to pop
2. Ground spices into mortar until it becomes fine powder
3. Add the rest of ingredient, pound it well and make it likes a paste
Presentation :
Standard Recipe
Massaman Curry Chicken
แกงมัสมั ่นไก่
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 1
1 Tbsp Oil
1 Tbsp Massaman curry paste Preparation time :
½ no. Potato Boiled, cube
½ Tbsp Coconut sugar 10 mins
½ Tbsp Fish sauce
½ Tbsp Tamarind paste Cooking time :
100 ml Coconut cream
150 ml Coconut milk 10 mins
80 g. Chicken thigh
Method of Work
1. Pre heat oil, add chicken and red curry paste into wok, fry until curry smells nice
2. Add 100 ml coconut cream then meat and fry the meat until color becomes 40% cooked
3. Add 100 ml coconut milk and every ingredient, let it boil
4. Add the rest of coconut milk in 100 ml and cook for a few minutes
5. Make sure the meat is 100% cooked
6. Turn off the gas and serve the soup into a bowl
Presentation : Garnish with bay leaves an cinnamon sticks
Dessert
Kaw Niew Ma-Muang
(Sweet sticky rice and mango)
[Link]
Standard Recipe
Sweet Sticky Rice and Mango
ข้าวเหนี ยวมะม่วง
Food Production Recipe Sheet
Qty. Ingredient Remark Portion : 10
Sticky Rice
250 g. Sticky rice Preparation time :
Soaked 3-12 hours
Water
Sweet Coconut Milk (to mix with sticky) 3 hour - 1 night
150 ml. Coconut milk
50 g. Sugar Cooking time :
5 g. Salt
as needed Pandan leaves 1 hour
Sweet Coconut Cream Sauce (to serve with sweet sticky rice and mango)
180 ml. Coconut cream
18 g. Sugar
1.8 g. Salt
5.4 g. Rice flour
as needed Pandan leaves
Mango
as needed Nam Dok Mai Mango Seedless
Method of Work
Sticky Rice
1. Steam sticky rice for about 20-30 minutes, see the color is clearer
Sweet Coconut Milk (to mix with sticky)
1. Add coconut milk into a sauce pan, turn on low-medium heat
2. Add sugar, salt and pandan leaves into it, boil until sugar is melted, turn off the gas.
3. Mix with steamed sticky rice then let it absorb sweet coconut milk for 30 minutes
Sweet Coconut Cream Sauce (to serve with sweet sticky rice and mango)
1. Add coconut milk into a sauce pan
2. Add rice flour, mix it well then turn on low-medium heat
3. Add sugar, salt and pandan leaves into it, boil until sugar is melted
4. Let it cool down and serve it with sweet sticky rice and mango
Presentation : Add deep-fried yellow mungbean on top of sweet sticky rice,
Serve it with mango and sweet coconut cream sauce
