A taste of Thailand | The Daily Star
12:00 AM, October 17, 2017 / LAST MODIFIED: 12:00 AM, October 17, 2017

recipes from siam

A taste of Thailand



40gm of dried glass noodles (soaked in water for 15 min) 

10 shrimps 

50gm minced chicken 

50gm squid

5 to 6 Thai chillies

3 garlic cloves

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp sugar

½ cup Chinese celery, chopped

½ cup sliced tomatoes

½ cup sliced onions or spring onion

¼ cup salted peanuts (optional)


Crush the chillies and garlic in a mortar into a fine mix. Cook noodles in boiling water for 20 seconds. Use a strainer to take it out and transfer to a mixing bowl. Cook shrimps in the same boiling water. Transfer to the same mixing bowl. Add chillies, garlic, lime juice, sugar, fish sauce to the mixing bowl. Mix everything together, add all the vegetables and sprinkle in the peanuts. 



15 giant fresh water prawns (100gm each)

1 tbsp spring onions, finely chopped 

1 tbsp coriander roots, finely pounded 

2 tbsp garlic, finely pounded 

¼ tsp white pepper powder 

2 tbsp light soy sauce 

1 tbsp oyster sauce 

Spring onion tips (about 3”-4” long) to garnish


Wash, shell and de-vein the prawns, cut off the head tips but keep the tails intact. Split the prawns across half their length and fold the tails back through the cut. Transfer to a dish; arrange nicely and set aside. Mix the coriander roots, garlic, soy sauce and oyster sauce and pour over the prawns. Steam the prawns over boiling water on high heat for 5 minutes or until done. Remove from the steamer; sprinkle with pepper and spring onions. Garnish with the spring onion tips and serve hot.



1 medium sized catfish, cut into thin slices (500g)

½ cup all-purpose flour

2 tbsp red curry paste

½ cup water

¼ cup wild ginger (grachaai)

1 tbsp fish sauce

2 tbsp palm sugar 

½ cup holy basil leaves 

1 cup vegetable oil for frying the catfish 

1 spur red chilli, sliced for garnish 


Pour oil in a wok, enough to deep fry the catfish, bring the heat to high. Coat the fish with a thin layer of flour. Fry the fish until it becomes crispy and set aside. In the same oil, fry the holy basil leaves until crispy; keep aside. Add 3 tablespoons of vegetable oil and 3 tablespoons of red curry paste in a clean wok and fry on medium heat for 1 minute. Add water. When the water comes to a boil, add the fish sauce and palm sugar, and simmer for 5 minutes or until the sauce becomes sticky. Return the fish to the wok; add wild ginger and fry with the sauce. Turn off the heat. Arrange the fish on a serving plate, decorate with fried basil.



1 cup chicken, minced

2 cups vegetable oil

2 cups basil leaves 

3 tbsp garlic, minced 

¼ cup onion, minced 

2 tbsp red and green chillies, chopped 

¼ cup carrot, sliced 

3 tbsp fish sauce 

1 tbsp sugar 

1 tbsp dark soy sauce

3½ cup cooked rice 

1 tsp white pepper 

Cucumber, tomato, lemon and spring onions to garnish


In a pan, heat the oil over medium heat. Fry 1 cup of basil leaves; stir continuously until some of them turn glossy. Remove and drain off the excess oil. Put aside.

Drain away the oil and leave only ¼ cup in the pan. Stir in the garlic and hot chilli until fragrant. Add the chicken, cooking until it is just done. Season with fish sauce, sugar and dark soy sauce and toss to combine. Add the remaining holy basil leaves and cooked rice, tossing again. Turn off the heat. Transfer to a serving dish. Sprinkle crisp-fried holy basil leaves and pepper on top. Garnish with hot chillies and serve with condiments.

Photo: Shaheda Yesmin

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