Thai Village Cuisine

thai recipes?

hi, i would like to know some thai recipes like eggplat kraprow thai basil curry..preferably curry recipes and preferably vegetarian dishes.thanks.

Public Comments

1. Thai Vegetarian Green Curry gredients 1 cup firm tofu, cut into 1/2 in squares 1-2 tablespoons green curry paste 1 1/2 cups coconut milk 1 green bell pepper, cut into thin strips 1/4 cup green peas, fresh or frozen 1/2 cup bamboo shoots 1 medium carrot, cut diagonally 3-4 small green squash, sliced 2 tablespoons dark sweet soy sauce 1 cup fresh bean sprouts Method Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins. Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots. Cook for 5 to 10 mins. Serve with jasmine rice. Garnish with chopped shallots. These are at the site below Thai vegetarian coconut soup with galanga and squash Betel Leaf Salad with Shredded Carrot Thai stir fried vegetables, "Pad phak ruam mit" Thai Vegetarian Curry, "Kaeng Phak" Vegetarian Thai stir-fried squash and mushrooms, "Phak thong phat het" Thai vegetarian noodles Thai vegetarian soup Thai vegetarian peanut noodles Son in law eggs, "Khai look koei" Thai vegetarian green curry Bananas in Sticky Rice, "Khao Tom Mad" Stir-fried Misua Noodles, "Misua Mangsawirat" Thai stir-fried pumpkin, Pad Phuk Tong Northeastern Thai Style Oyster Mushroom Curry Vegetables with tofu dip, "Pak namjim tofu"
2. my favorite is curry chicken. get some chicken. i prefer the wings, or if you like breast go for it. make sure to cut into squares.... stir fry in oil til fully cooked. add curry (masaman curry is my favorite, or you could use any kind of red curry), coconut milk... simmer... add chopped squared potatoes. simmer til potatoes are soft. and voila!! enjoy!! and you're welcome!
3. THAI BROCCOLI SALAD 1/4 cup creamy or chunky peanut butter 2 tablespoons Equal spoonful* 1-1/2 tablespoons hot water 1 tablespoon lime juice 1 tablespoon light soy sauce 1-1/2 teaspoons dark sesame oil 1/4 teaspoon red pepper flakes 2 tablespoons vegetable oil 3 cups fresh broccoli florets 1/2 cup chopped red bell pepper 1/4 cup sliced green onions 1 clove garlic, crushed Combine peanut butter, Equal, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside. Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, green onions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Serve warm or at room temperature.