ThaiMaleeAUTHENTIC COOKINGHomeFavourite dishes

FROM MALEE'S KITCHEN

22 authentic Thai
recipes to cook at home.

Twenty-two family-style recipes with a finished-dish image, illustrated ingredient guide, clear steps and quantities for two servings.

Finished dish
Ingredients at a glance
01

Pad Thai Prawn

Prawn · rice noodles

Preparation: 35 minutes

Method

  1. Mix tamarind, palm sugar and fish sauce until the sugar dissolves.
  2. Heat oil in a wok. Fry garlic and tofu, add prawns and cook until just pink.
  3. Add noodles, sauce and a splash of water. Toss until the noodles soften.
  4. Push everything aside, scramble in the egg, then fold through bean sprouts and chives. Serve with peanuts and lime.

Ingredients · 2 servings

  • 150 g dried rice noodles, soaked
  • 8 large prawns, peeled
  • 80 g firm tofu, diced
  • 1 egg
  • 1½ tbsp tamarind concentrate
  • 1½ tbsp palm sugar
  • 1½ tbsp fish sauce
  • 1 cup bean sprouts
  • 2 garlic chives, cut
  • 2 tbsp roasted peanuts
  • 1 lime
  • 1½ tbsp vegetable oil
Finished dish
Ingredients at a glance
02

Pad Krapao

Chicken basil · rice · fried egg

Preparation: 25 minutes

Method

  1. Pound garlic and chillies into a rough paste.
  2. Heat oil over high heat, fry the paste, then add chicken and stir-fry until cooked.
  3. Add oyster sauce, fish sauce, soy sauce and sugar. Toss until glossy.
  4. Turn off the heat and fold through holy basil. Serve with jasmine rice and a crispy fried egg.

Ingredients · 2 servings

  • 300 g minced chicken
  • 2 cups cooked jasmine rice
  • 2 eggs
  • 4 garlic cloves
  • 3–6 bird’s-eye chillies
  • 1½ tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp light soy sauce
  • ½ tsp sugar
  • 1 packed cup holy basil leaves
  • 2 tbsp vegetable oil
Finished dish
Ingredients at a glance
03

Fish Choo Chee

Barramundi red curry

Preparation: 35 minutes

Method

  1. Pat the fish dry, season lightly and pan-fry until golden and cooked through. Set aside.
  2. Cook the thick coconut cream in a pan until fragrant, then fry the curry paste for 2 minutes.
  3. Add remaining coconut milk, fish sauce and palm sugar. Simmer until rich and glossy.
  4. Return fish to the sauce. Finish with kaffir lime leaves, chilli and a drizzle of coconut cream.

Ingredients · 2 servings

  • 2 barramundi fillets
  • 1 cup coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 2 tsp palm sugar
  • 4 kaffir lime leaves, finely sliced
  • 1 long red chilli, sliced
  • 1 tbsp vegetable oil
  • Thai basil, optional
Finished dish
Ingredients at a glance
04

Tom Kha Gai

Coconut chicken soup

Preparation: 30 minutes

Method

  1. Bring stock, lemongrass, galangal and kaffir lime leaves to a gentle simmer for 5 minutes.
  2. Add chicken and mushrooms and simmer until the chicken is cooked.
  3. Stir in coconut milk, fish sauce and palm sugar; heat gently without boiling hard.
  4. Remove from heat, add lime juice and chillies, then garnish with coriander.

Ingredients · 2 servings

  • 300 g chicken thigh, sliced
  • 1 cup coconut milk
  • 1½ cups chicken stock
  • 1 lemongrass stalk, bruised
  • 6 slices galangal
  • 4 kaffir lime leaves, torn
  • 150 g mushrooms
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 2 tbsp lime juice
  • 2 chillies
  • Fresh coriander
Finished dish
Ingredients at a glance
05

Yum Woon Sen

Prawn glass noodle salad

Preparation: 25 minutes

Method

  1. Soak glass noodles until pliable, then blanch until clear. Drain well.
  2. Poach prawns until just cooked.
  3. Whisk lime juice, fish sauce, palm sugar, garlic and chilli into a bright dressing.
  4. Toss warm noodles and prawns with tomato, onion, celery and herbs. Serve immediately.

Ingredients · 2 servings

  • 100 g glass noodles
  • 10 prawns, peeled
  • 6 cherry tomatoes, halved
  • ½ red onion, sliced
  • 1 celery stalk, sliced
  • 2 spring onions
  • 2 tbsp lime juice
  • 1½ tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 garlic clove
  • 2 chillies
  • Coriander leaves
Finished dish
Ingredients at a glance
06

Tom Yum Kung

Prawn hot and sour soup

Preparation: 30 minutes

Method

  1. Simmer stock with lemongrass, galangal and kaffir lime leaves for 5 minutes.
  2. Add mushrooms, tomato and chilli paste and cook for 3 minutes.
  3. Add prawns and simmer only until pink and firm.
  4. Remove from heat. Season with fish sauce and lime juice, then finish with chillies and coriander.

Ingredients · 2 servings

  • 10 large prawns, peeled
  • 3 cups chicken or prawn stock
  • 1 lemongrass stalk
  • 6 slices galangal
  • 4 kaffir lime leaves
  • 150 g mushrooms
  • 1 tomato, quartered
  • 1 tbsp roasted chilli paste
  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 2–4 bird’s-eye chillies
  • Fresh coriander
Finished dish
Ingredients at a glance
07

Thai Fried Rice

Chicken jasmine fried rice

Preparation: 25 minutes

Method

  1. Break up the cold rice so the grains are separate.
  2. Heat oil in a wok, cook garlic and chicken, then push to one side.
  3. Scramble the eggs, add rice and toss over high heat.
  4. Season with fish sauce, soy sauce, sugar and white pepper. Fold through onion, tomato and spring onion; serve with cucumber and lime.

Ingredients · 2 servings

  • 3 cups cold cooked jasmine rice
  • 200 g chicken breast, sliced
  • 2 eggs
  • 3 garlic cloves, chopped
  • ½ onion, sliced
  • 1 tomato, cut into wedges
  • 2 spring onions
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • ½ tsp sugar
  • ¼ tsp white pepper
  • 2 tbsp vegetable oil
  • Cucumber and lime
Finished dish
Ingredients at a glance
08

Beef Panang

Beef curry with jasmine rice

Preparation: 35 minutes

Method

  1. Cook thick coconut cream over medium heat until glossy, then fry the Panang paste until aromatic.
  2. Add beef and toss until coated.
  3. Stir in remaining coconut milk, fish sauce and palm sugar. Simmer gently until beef is tender.
  4. Finish with kaffir lime leaves and chilli. Serve with jasmine rice.

Ingredients · 2 servings

  • 300 g beef, thinly sliced
  • 1 cup coconut milk
  • 2 tbsp Panang curry paste
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 5 kaffir lime leaves, sliced
  • 1 long red chilli, sliced
  • 2 cups cooked jasmine rice
  • Thai basil, optional
Finished dish
Ingredients at a glance
09

Salmon Panang

Grilled salmon in Panang curry

Preparation: 30 minutes

Method

  1. Brush salmon with oil and grill or pan-sear until just cooked. Keep warm.
  2. Fry Panang paste in thick coconut cream until aromatic.
  3. Add remaining coconut milk, fish sauce and palm sugar; simmer until thickened.
  4. Spoon curry over salmon and garnish with kaffir lime leaves, chilli and basil.

Ingredients · 2 servings

  • 2 salmon fillets
  • 1 cup coconut milk
  • 2 tbsp Panang curry paste
  • 1 tbsp fish sauce
  • 2 tsp palm sugar
  • 5 kaffir lime leaves, sliced
  • 1 long red chilli
  • Thai basil
  • 1 tsp vegetable oil
Finished dish
Ingredients at a glance
10

Chicken Cashew

Stir-fried chicken and cashews

Preparation: 25 minutes

Method

  1. Mix oyster sauce, soy sauce, fish sauce, sugar and water.
  2. Stir-fry chicken in hot oil until golden and nearly cooked.
  3. Add garlic, onion, capsicum and dried chillies; toss until crisp-tender.
  4. Pour in sauce, add cashews and spring onions, and toss until glossy. Serve with rice.

Ingredients · 2 servings

  • 300 g chicken breast, sliced
  • ½ cup roasted cashews
  • ½ onion, cut into wedges
  • ½ red capsicum, sliced
  • 3 dried chillies
  • 3 garlic cloves
  • 2 spring onions
  • 1½ tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 2 tbsp water
  • 2 tbsp vegetable oil
Finished dish
Ingredients at a glance
11

Khao Soi

Northern Thai curry noodles

Preparation: 50 minutes

Method

  1. Fry curry paste in thick coconut cream until fragrant.
  2. Add chicken, remaining coconut milk and stock. Season with fish sauce and palm sugar; simmer until tender.
  3. Boil most noodles until tender and fry a small portion until crisp.
  4. Divide boiled noodles between bowls, ladle over curry and top with crispy noodles. Serve with lime, shallot and pickled mustard greens.

Ingredients · 2 servings

  • 300 g chicken thigh
  • 300 g fresh egg noodles
  • 1 cup coconut milk
  • 1½ cups chicken stock
  • 2 tbsp Khao Soi curry paste
  • 1 tbsp fish sauce
  • 2 tsp palm sugar
  • 1 lime, cut into wedges
  • 1 shallot, sliced
  • ½ cup pickled mustard greens
  • Chilli oil
  • Oil for frying
Finished dish
Ingredients at a glance
12

Mango Sticky Rice

Coconut sticky rice and mango

Preparation: 45 minutes plus soaking

Method

  1. Soak sticky rice for at least 4 hours, then steam until tender.
  2. Warm coconut milk with sugar and salt; do not boil.
  3. Fold most of the sweet coconut mixture through hot rice. Cover and rest for 20 minutes.
  4. Serve with sliced mango, remaining coconut sauce and toasted mung beans or sesame seeds.

Ingredients · 2 servings

  • 1 cup Thai glutinous rice
  • 1 large ripe mango
  • 1 cup coconut milk
  • ¼ cup sugar
  • ¼ tsp sea salt
  • 1 tsp cornflour, optional
  • 1 tbsp toasted split mung beans or sesame seeds
Finished dish
Ingredients at a glance
13

Pad See Ew

Wide rice noodles · chicken · Chinese broccoli

Preparation: 25 minutes

Method

  1. Separate the fresh noodles gently and prepare the chicken and Chinese broccoli.
  2. Heat oil in a wok and fry garlic briefly. Add chicken and stir-fry until nearly cooked.
  3. Lower the heat. Add noodles, Chinese broccoli, both soy sauces and sugar; fold gently until coated.
  4. Push noodles aside, add eggs and increase the heat. Scramble, fold together and sear briefly. Finish with white pepper.

Ingredients · 2 servings

  • 400 g fresh wide rice noodles
  • 250 g chicken thigh, thinly sliced
  • 2 eggs
  • 3 garlic cloves, minced
  • 1 bunch Chinese broccoli, chopped
  • 1½ tbsp light soy sauce
  • 1 tbsp dark sweet soy sauce
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • White pepper
  • Chilli flakes and vinegar, to serve
Finished dish
Ingredients at a glance
14

Som Tam

Thai green papaya salad

Preparation: 20 minutes

Method

  1. Pound garlic and chillies in a mortar until roughly crushed.
  2. Add palm sugar, fish sauce and lime juice; mix until the sugar dissolves.
  3. Add peanuts, dried shrimp, tomato and long beans. Pound lightly to release their juices.
  4. Add shredded papaya and toss with a spoon while gently pounding. Taste for sweet, sour, salty and spicy balance.

Ingredients · 2 servings

  • 2 cups shredded green papaya
  • 2 garlic cloves
  • 3–5 Thai chillies
  • 2 tbsp roasted peanuts
  • 1½ tbsp fish sauce
  • 1 tbsp palm sugar
  • 2 tbsp lime juice
  • 1 tbsp dried shrimp, optional
  • 2 small tomatoes, quartered
  • 4 long beans, cut
  • Cabbage and sticky rice, to serve
Finished dish
Ingredients at a glance
15

Larb Gai

Isaan minced chicken and herb salad

Preparation: 30 minutes

Method

  1. Dry-toast sticky rice until golden, cool and grind into a coarse powder if making it fresh.
  2. Cook minced chicken in a small pan, breaking it apart, until fully cooked. Remove from heat.
  3. Mix in toasted rice powder, chilli flakes, fish sauce, lime juice and sugar.
  4. Fold through shallots, spring onions, coriander and mint. Taste and serve warm with sticky rice.

Ingredients · 2 servings

  • 300 g minced chicken
  • 1 tbsp toasted sticky rice powder
  • ½–1 tbsp chilli flakes
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • Pinch of sugar
  • 3 small shallots, sliced
  • 3 spring onions, chopped
  • Small handful coriander
  • 20 mint leaves
  • Sticky rice, to serve
Finished dish
Ingredients at a glance
16

Nam Tok Neua

Thai waterfall beef salad

Preparation: 45 minutes plus marinating

Method

  1. Marinate beef with soy sauce and black pepper for 30–60 minutes.
  2. Grill over high heat to medium, then rest for 5–10 minutes and slice thinly against the grain.
  3. Toss beef with toasted rice powder, fish sauce, lime juice, chilli flakes and sugar.
  4. Fold through shallots, spring onions, coriander and mint. Taste for a sour, salty and spicy balance.

Ingredients · 2 servings

  • 350 g beef steak
  • 1 tbsp light soy sauce
  • 1 tsp ground black pepper
  • 1 tbsp toasted sticky rice powder
  • 1½ tbsp fish sauce
  • 1½ tbsp lime juice
  • 1 tbsp chilli flakes
  • Pinch of sugar
  • 4 small shallots, sliced
  • 2 spring onions, chopped
  • Coriander and mint leaves
Finished dish
Ingredients at a glance
17

Kana Moo Grob

Crispy pork belly with Chinese broccoli

Preparation: 20 minutes

Method

  1. Separate Chinese broccoli stalks from leaves. Mix the sauces, sugar and water.
  2. Heat oil in a wok and fry garlic briefly. Add crispy pork and toss until hot.
  3. Add sauce mixture and Chinese broccoli stalks; stir-fry over high heat until glossy and tender-crisp.
  4. Add leaves and chilli and toss just until wilted. Serve immediately with jasmine rice.

Ingredients · 2 servings

  • 250 g crispy pork belly, sliced
  • 250 g Chinese broccoli, chopped
  • 3 garlic cloves, crushed
  • 1 long red chilli, sliced
  • 1½ tbsp oyster sauce
  • 1 tsp dark sweet soy sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 2 tbsp water
  • Jasmine rice, to serve
Finished dish
Ingredients at a glance
18

Po Tak Seafood Soup

Clear hot-and-sour mixed seafood soup

Preparation: 30 minutes

Method

  1. Bring water or stock to a simmer with lemongrass, galangal, lime leaves and shallots for 8 minutes.
  2. Add mushrooms, tomato, chillies, fish sauce and sugar. Simmer for 3 minutes.
  3. Add firm fish first, then squid, prawns and mussels. Simmer gently just until the seafood is cooked and the mussels open.
  4. Remove from heat and stir in lime juice. Finish with coriander and holy basil; taste for a bright hot, sour and salty balance.

Ingredients · 2 servings

  • 4 cups water or light chicken stock
  • 350 g mixed seafood: prawns, squid, mussels and white fish
  • 2 lemongrass stalks, bruised and cut
  • 1 inch galangal, sliced
  • 5–6 makrut lime leaves, torn
  • 3–4 shallots, lightly crushed
  • 1 cup mushrooms
  • 1 medium tomato, cut into wedges
  • 3–4 bird’s-eye chillies, crushed
  • 2–3 tbsp fish sauce
  • 2–3 tbsp fresh lime juice
  • 1 tsp sugar
  • Coriander and Thai holy basil
Finished dish
Ingredients at a glance
19

Gaeng Daeng

Thai red chicken curry

Preparation: 35 minutes

Method

  1. Cook a few spoonfuls of thick coconut cream until glossy, then fry the red curry paste until aromatic.
  2. Add chicken and toss until coated and beginning to cook.
  3. Add remaining coconut milk, bamboo shoots, fish sauce and palm sugar. Simmer gently until the chicken is tender.
  4. Fold through Thai basil and sliced lime leaves. Garnish with red chilli and serve with jasmine rice.

Ingredients · 2 servings

  • 300 g chicken thigh, thinly sliced
  • 1¼ cups coconut milk
  • 2 tbsp Thai red curry paste
  • ¾ cup bamboo shoots, drained
  • 1 tbsp fish sauce
  • 2 tsp palm sugar
  • 4 makrut lime leaves, finely sliced
  • 1 long red chilli, sliced
  • ½ cup Thai basil leaves
  • Jasmine rice, to serve
Finished dish
Ingredients at a glance
20

Gaeng Keow Wan Gai

Thai green chicken curry

Preparation: 35 minutes

Method

  1. Fry green curry paste in thick coconut cream over medium heat until fragrant.
  2. Add chicken and stir until coated, then pour in the remaining coconut milk and stock.
  3. Add Thai eggplants, bamboo shoots, fish sauce and palm sugar. Simmer until the chicken and eggplants are tender.
  4. Fold through basil and sliced chilli. Taste for spicy, sweet and salty balance and serve with jasmine rice.

Ingredients · 2 servings

  • 300 g chicken thigh, sliced
  • 1¼ cups coconut milk
  • ½ cup chicken stock
  • 2 tbsp Thai green curry paste
  • 4 small Thai eggplants, quartered
  • ½ cup bamboo shoots
  • 1 tbsp fish sauce
  • 2 tsp palm sugar
  • ½ cup Thai basil leaves
  • 1 long red chilli, sliced
  • Jasmine rice, to serve
Finished dish
Ingredients at a glance
21

Thai Vegetable Spring Rolls

Crispy vegetable rolls with sweet chilli sauce

Preparation: 55 minutes

Method

  1. Stir-fry garlic, cabbage, carrot, bean sprouts and mushrooms with soy sauce, oyster sauce, sugar and white pepper until crisp-tender.
  2. Drain the filling well and cool completely. Mix flour and water into a sealing paste.
  3. Place filling near one corner of each wrapper, roll tightly, fold in the sides and seal the final edge.
  4. Fry in 175°C oil until crisp and golden. Drain and serve hot with Thai sweet chilli sauce.

Ingredients · 2 servings

  • 10 spring roll wrappers
  • 1 cup Chinese cabbage, finely shredded
  • ½ cup carrot, julienned
  • ½ cup bean sprouts
  • ¼ cup soaked cloud ear mushrooms, chopped
  • 2 garlic cloves, minced
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp sugar
  • ¼ tsp white pepper
  • 1 tbsp flour mixed with 1 tbsp water
  • Vegetable oil, for frying
  • Thai sweet chilli sauce, to serve
Finished dish
Ingredients at a glance
22

Massaman Curry

Mild beef curry with potato and peanuts

Preparation: 1 hour 20 minutes

Method

  1. Fry Massaman curry paste in thick coconut cream until fragrant, then add beef and toss until coated.
  2. Add remaining coconut milk, water, cinnamon and cardamom. Cover and simmer gently until the beef begins to soften.
  3. Add potato and onion; simmer until tender. Stir in fish sauce, palm sugar and tamarind.
  4. Taste for mellow sweet, sour and savoury balance. Finish with roasted peanuts and serve with jasmine rice.

Ingredients · 2 servings

  • 350 g stewing beef, cut into chunks
  • 1¼ cups coconut milk
  • ½ cup water
  • 2½ tbsp Massaman curry paste
  • 1 medium potato, cut into chunks
  • ½ onion, cut into wedges
  • 1 small cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 2 tsp tamarind concentrate
  • 3 tbsp roasted peanuts
  • Jasmine rice, to serve

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