Khao Pad Pong Kari Thailand Recipes

KAO PAD (THAI-STYLE FRIED RICE)

Steps:

• Choose and prepare vegetables. Select a combination with a variety of colors.
• In a wok, heat the oil and stir fry the ginger and garlic until golden.
• Remove them with a slotted spoon and save for later.
• In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
• Remove the vegetables from the wok and set aside.
• Add the rice to the wok and heat thoroughly.
• With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
• Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
• Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
• Finally, mix in the chili sauce, soy sauce and lime juice.
• For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

KHAO PAD KRAPOW (THAILAND)

Steps:

• In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish.

KHAO PAD PONG KARI (THAILAND)

Steps:

• In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with thinly sliced cucumber rounds and coriander leaves.

KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)

Steps:

• Cut half of the pineapple into cubes.
• Prepare all remaining ingredients and have at hand.
• In a small saucepan, heat the coconut milk to a boil.
• Add the coriander root, white pepper, sugar and fish sauce.
• Reduce heat and simmer the sauce for 3-5 minutes, then strain.
• Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
• When the oil is hot, add the meat, pineapple, cashews and rice.
• Stir and toss to combine well.
• Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
• You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
• Continue stif frying until the rice is heated through.
• If desired, fill the empty pineapple half with the rice mixture.
• Garnish and serve.