No. 1 Tom Yum Kung

No. 2 Kaeng Khiao Wan

No. 3 Phat Thai

No. 4 Phat Kaphrao

No. 5 Kaeng Phet Pet Yang

No. 6 Tom Kha Kai

No. 7 Yam Nua

No. 8 Mu or Kai Sa-te

No. 9 Kai Phat Met Mamuang Himmaphan

No. 10 Kaeng Phanaeng

Photo : www.knorr.com/th/recipe-ideas/พะแนงเนื้อ.html

Kaeng Phanaeng (Meat in Coconut Cream)

The last dish in the top ten Thai food menu that Thaiways has obtained its recipe for you is Kaeng Phanaeng or meat in coconut cream. You can use either chicken or beef as a main ingredient of the curry.

Ingredients

• 1 cup of chicken breasts or beef morsels
• 5 peppercorns
• 1 cup of coconut cream
• 2 dried chillies, seeded and soaked
• 1/2 teaspoon of coriander seeds
• 1/2 teaspoon of cumin seeds
• 1 tablespoon of roast peanuts
• 1 tablespoon of chopped lemon grass
• 3 shallots
• 1 teaspoon of chopped coriander root
• 5 cloves of garlic
• 3 slices galanga root
• 1 tablespoon of fish sauce
• 1/2 teaspoon of grated kaffir-lime rind
• 1/2 teaspoon of sugar
• 1/2 teaspoon of shrimp paste

How to cook

1. Fry the chicken or beef morsels in a saucepan with medium heat.
2. Pour the coconut cream and boil it.
3. When it boils, turn down the heat to a low point. Simmer it until the chicken or beef becomes tender. Then take the meat out while continuing simmering the coconut cream.
4. Stir it occasionally. Meanwhile, prepare the curry paste by grinding together all the spices including dried chillies, peppercorns, cumin seeds, coriander seeds, lemon grass, shallots, coriander root, garlic and galanga root. Then add the roast peanuts and shrimp paste. Mix them and pound them well into paste.
5. Blend the curry paste with boiling coconut cream. Put the meat into the curry again. Use low heat to cook it.
6. Add the sliced red chillies. Flavour it with fish sauce, sugar and the grated kiffir-lime rind.
7. Simmer for another 15 minutes before the curry is ready for serving.

Photo : www.youtube.com/watch?v=xZsUMnlya1o 

Kai Phat Met Mamuang Himmaphan (Chicken Fried with Cashew Nuts)

Ranking ninth among the ten Thai dishes ordered most often by foreigners, here is the recipe for chicken fried with cashew nuts, a mild dish without spicy taste that may become your favourite.

Ingredients

• 1 1/2 cup of sliced chicken breast
• 1/4 cup of sliced onion
• 1/4 cup of sliced dried chillies
• 1/4 cup of chopped spring onion
• 1 teaspoon of chopped garlic
• 1 tablespoon of wheat flour
• 1 tablespoon of oyster sauce
• 1 tablespoon of light soya sauce
• 1 tablespoon of sugar
• 1/2 cup of cooking oil
• 1/4 cup of chicken stock

How to cook

1. Mix dark soya sauce, wheat flour and 2 tablespoons of cooking oil together.
2. Marinade the chicken in it for 30 minutes.
3. Heat the remains of the cooking oil over medium heat.
4. Add the cashew nuts and fry them until they look yellow. Then take them out and replace with dried chillies. Fry them until they are crisp and remove them from heat.
5. Add the chicken. When it is done, add the garlic and onion.
6. Turn up the heat. Stir-fry and season with the oyster sauce, light soya sauce and sugar.
7. Pour the chicken stock and add the spring onion,dried chillies and cashew nuts. Stir them and remove from heat.

Mu or Kai Sa-te (Roast Pork or Chicken Coated with Turmeric)

Ranking eighth among the top ten Thai dishes most ordered by foreigners, roast pork or chicken coated with turmeric can be an hors d'oeuvre, side dish or snack.

Ingredients

• 1 1/2 Ibs. of chicken breast or pork
• 1/4 teaspoon of roasted coriander seeds powder
• 1/4 teaspoon of turmeric (roots) powder
• 1/2 teaspoon of curry powder
• 3 slices of galangal
• 1/2 tablespoon of finely chopped lemon grass
• 1 tablespoon of salt
• 5 garlic clover
• 1 cup of coconut milk
• 2 tablespoons of vegetable oil
• 2 tablespoons of sugar
• Small wooken skewers

How to cook

1. Slice the chicken breast or the pork with the width of about 1 1/2 inches.
2. Pound together the roasted coriander seeds powder, roasted cumin seeds powder, pepper, turmeric powder, curry powder, galangal, lemon grass, garlic cloves and salt.
3. Put the mixture into the coconut cream.
4. Add the sugar and vegetable oil and blend them into a marinade.
5. Soak the meat in the newly mixed marinade for 2 hours.
6. Take the slices of meat out and thread them onto the skewers while heating the marinade until boiling.
7. Roast the meat and apply the marinade to it for some time.
8. When the meat is thouroughly cooked, serve it with sa-te sauce and cucumber sauce.