Water spinach, also known as morning glory and pak boong (ผักบุ้ง) in Thai, is a common vegetable in You will also find it in the vegetable gardens of the Thai Child Development Foundation in Paksong. Time: 3 minutes - Total Time: 10 minutes Makes: 4 portions INGREDIENTS 1 bunch Water morning glory 4 Thai

5cm-piece fresh galangal or ginger, peeled, finely chopped 4 kaffir lime leaves, finely shredded 3 spring Peel and chop the fresh galangal or ginger Finely shredded the kaffir lime leaves Peeled and chop the spring white section of the lemon grass METHOD Blend the chili, peanuts, galangal or ginger, lime leaves, sring To freeze the Penang curry paste, spoon into ice-cube trays and freeze.

garlic Vegetable oil for frying Part 3: Soup The rest of the chicken stock ½ wax gourd (about 500 gram) Sprigs

teaspoons of coconut oil 1/2 onion 1 tablespoon crushed garlic 1 tablespoon minced ginger 2 teaspoons of Thai

Thai stir fried tofu with Cashew Nuts (Tahu Med Ma Muang) is a lovely, colorful dish with stir-fried minutes - Total Time: 25 minutes Makes: 3 servings INGREDIENTS 250 gram firm tofu 1 pinch salt 7 dried Thai grams cabbage 1 tablespoon garlic 1 tablespoon home made vegan oyster sauce 2 teaspoon soy sauce 5 spring size pieces Quarter the onion Cut the cabbage into bite-size pieces Chop the garlic finely Cut the spring Finally add the spring onion pieces and stirfry for 1 more minute.

condiment made from toasted ground sesame. seeds It is served by itself or as a major ingredient in our Thai Not really a Thai dish, but we made it into one. Great with home made flat bread.

Thai curries are a side dish that are on our buffet table on a regular base. curry paste 1/4 cup soy sauce 3 cups home made vegetable stock 2 tablespoons homemade tomato ketchup 2 Thai the Penang curry paste Make the vegetable stock Make the tomato ketchup Lightly toast and mince the Thai

The sauce that is served with Khao Man Gai (boiled chicken with rice) is easy to make and delicious, and not just for Khao Man Gai! One of the essential ingredients for this sauce is fermented bean sauce, which can be found in Asian supermarkets. Once you have that, it only takes 10 minutes to make this sauce. KHAO MAN GAI SAUCE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 cup of sauce INGREDIENTS 180 ml Soy Bean Sauce, 6-7 tablespoons ginger, 1.5 tablespoons fresh green and red chilies, 1.5 tablespoons garlic, 4 tablespoons of rice vinegar, 5 tablespoons of brown sugar, 2 tablespoons of Sweet soy sauce, 1 lime EQUIPMENT Blender Knife PREPARATION Chop the ginger finely Deseed the chilies and chop the chilies finely Chop the garlic finely Squeeze the lime METHOD Add all the ingredients together in theblender. Blend. Serve right away! You can keep the sauce in a sealed box for 2 days in the fridge. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Thai Curries are a side dish that are on our buffet table daily. Here is our version of a vegan Thai pumpkin curry made with a yellow curry paste (check recipe here) VEGAN THAI PINEAPPLE CURRY Prep time: 15 – 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves Serve the Thai Pumpkin Curry along with steamed brown rice and sprinkled with the cilantro leaves on

Hummus is not at all a Thai dipping sauce, but we love it so much that we made our own Thai style Red THAI STYLE RED CURRY HUMMUS Prep time: 15 minutes Cook time: 15 minutes Total time: 10 minutes Serves cups okara 3 cloves garlic, minced 2 tablespoons tahini 3 tablespoons fresh lime juice 1-2 tablespoons Thai

tarts) Pak Liang leaves 2 cups (or any other leafy green vegetable) 100 ml coconut milk 1 teaspoon red Thai Wash the green leaves and let them dry Cut the green leaves in shreds Make the coconut milk Make the Thai

Red Curry Paste, or “Kaeng Pet” in Thai, is used in some to the Thai curry recipes you will find on this peppercorns (or ground black pepper) 1 medium red bell pepper* (seeds removed and chopped) 2-4 medium Thai fresh turmeric 1/2 teaspoon salt 3 tablespoons lime juice 1 medium lime, zested and juiced 6 stalks spring ginger Remove the skin from the garlic Clean and grate the turmeric Zest the lime Juice the lime Cut the spring , red bell pepper, chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest, spring