Broiled Tilapia With Thai Coconut- Curry Sauce Recipe

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)

Directions:

1
Preheat broiler.
2
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
3
Add ginger and garlic; cook 1 minute.
4
Add peppers and onions; cook 1 minute.
5
Stir in curry powder, curry paste, and cumin; cook 1 minute.
6
Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
7
Remove from heat and stir in cilantro.
8
Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
9
Broil 7 minutes or until fish flakes easily when tested with a fork.
10
Serve fish with sauce, rice, and lime wedges.

Green Papaya Salad thai food

Raw Papaya Dried Chilies/ Green chillies Small dried shrimp Garlic Long beans ( or Snake beans ) Palm sugar Fish sauce Lime Juice Peanuts Roasted Tomato Tamarind juice

: : : : : : : : : : :

1 whole papaya 6-8 pieces 2 Tea Spoons 8 cloves 3 whole beans 1 1/2 Table Spoons 2 Table Spoons 3 Table Spoons 1/4 Cup unsalted 2 whole tomatoes 1/4 Cup

Procedure



Processing the green papaya: The papaya would be around 8 inches long and 4 inches wide. Wash the raw papaya and take the skin off with a sharp knife. Wash the skinned papaya once again. After that, split the skinned green papaya vertically and then cut it into short strips. If you have a grater or scraper, just split the green papaya vertically (do not cut into short strips) and grate or scrape the two halves to fill around 3 cups. If you prefer using a shredder, just shred the short pieces till you get about 3 cups of shredded papaya.


Making the tamarind juice: Prepare tamarind juice by using 1 Tablespoon of ripe tamarind in 1/3 cup of warm water. Compress the tamarind in your palm and then measure 1 tablespoon. Squeeze the tamarind with your fingers to dissolve the soft fruit. Then gather the remaining undissolvable pulp, and squeeze once again to extract the juice, now discard the pulp. Add more tamarind or water as necessary to make 1/4 cup of concentrate. The tamarind juice is one of the ingredients that adds to the sour flavour of your green papaya salad. You can therefore control the degree of sourness by either squeezing in more tamarind, or by diluting the juice with more water.

You will often get processed tamarind in your local grocery store or supermarket. This is ready to use and all you need to do is dissolve half tablespoon in 1/3 cup of warm water. This is basically a concentrate of tamarind and some of you might find 1 whole tablespoon to be too sour.

Cutting other vegetables: The tomatoes you choose for your papaya salad should be red ripe tomatoes and around 2 inches wide in diameter. Do not use tomatoes that are either very green or too ripe and soft. Wash the tomatoes clean before proceeding. Slice the tomatoes to get around 4 to 5 slices from each tomato. The beans for the Thai green papaya salad are the long beans also referred to as 'snake beans'. You should pick fresh beans for making your salad and one way to check the freshness is to bend and break one edge of the bean. Try bending an inch from one end, as you continue bending, the bean should break with a cracking sound. Stale beans will continue bending as they stretch and are not really crisp. Wash the long beans and chop into pieces that are around 1 1/2 inches long.


Using the mortar: Wash the mortar and pestle clean. The mortar is generally cut from a piece of rock and can be quite heavy. Take care when lifting it and place it carefully in the wash basin as the basin could crack with the impact. The mortar needs to be placed on a sturdy table, platform or on the floor. Expert cooks in Thailand generally place a heavy folded cloth under the mortar (between the table and the mortar). This provides a firmer grip to the mortar as it is bound to shake by the impact of the strokes from the pestle. The cloth also helps to absorb part of the sound that the pounding generates.

Add the chillies, garlic and dried shrimps in the mortar. Now crush these ingredients in the mortar by firmly pounding with the pestle. Remember that none of these ingredients are really very hard so all you need to do is, to bring the pestle firmly on them. Big violent movements with the pestle are not required and will only generate a lot of sound and probably break the mortar! Keep pounding firmly till the ingredients have disintegrated and form a mixture. After that add the palm sugar and crush softly again.

The pounding is a major operation in preparing Thai green papaya salad. You need to pound straight down, towards the center of the mortar. If your ingredients seem to be sticking to the inner side walls of the mortar, use a spoon to scrape them off and direct them towards the center of the mortar. Do not hit the pestle against the inner side walls of the mortar, this could break the mortar or get it off balance and cause it to tip on it's side!


Adding the papaya: Having made the ingredients in the mortar into one mixture, it is now time to put the main ingredient of your green papaya salad into the mixture. Add the chopped, grated or shreded papaya into the mortar. Also include the sliced tomatoes and pieces of snake beans at this time. Again, as an expert would do it, you need to keep pounding with the pestle as these vegetables are added to the mortar. Pound with medium strength, as we do not want these vegetables to disintegrate completely into a pulp. You will find that the volume of the preparation keeps reducing as the vegetables get crushed in the mortar. You can use the pestle or a large spoon to move the vegetables towards the center of the mortar, this is required to ensure that all portions get evenly crushed. Do not hit the pestle against the inner side walls of the mortar, this could break the mortar or get it off balance and cause it to tip on it's side!

Now add some lime juice, fish sauce and tamarind juice. Stir with a spoon and pestle. Again crush very lightly to ensure that the vegetables absorb the spice and flavor of the chilies and garlic.


Adding final ingredients: The peanuts for this green papaya salad need to be roasted and ideally unsalted. Some cooks prefer to leave the peel on the peanuts whereas, others rub the peel off the roasted peanuts before using them. Pour some peanuts into the mortar at the end and the Thai papaya salad is now ready to serve. Scoop the salad from the mortar with a spoon and serve on a plate. The final dish will have some liquid in it and the dish should therefore have a little depth and not be very flat. The final taste should be a mixture of hot ( chilies ), sweet, salty and sour.



Storage
Green Thai papaya salad of all types should be eaten immediately after preparation. Fresh papaya salad feels crisp when you bite into it, this is because of the firm green papaya and the fresh long beans. Ideally it should not be stored, as leaving the papaya salad for a while will cause the water in the papaya and the beans to come out. This will make the salad soft and lifeless. The groundnuts would then soak in the water that is released and lose their own flavour.

Additional Tips
The mortar used to crush the ingredients and make the green papaya salad is made of clay in recent times. The older versions of the mortar were made from rock and were much heavier as compared to the clay mortars. Since the inner side of the mortar would be quite rough, it is important that you wash the mortar thoroughly each time you finish making your papaya salad. It is also a good idea to wash the mortar each time you start using it.

The wooden pestle would show signs of splitting after repeated usage. Inspect the pestle each time before use and discard it for a new one if, you notice splinters of wood being separated from the main pestle. The splinters can cause painful injury when washing the pestle and pieces of splinters in the green papaya salad is not something that you want.

One of the ingredients mentioned above for your green papaya salad is palm sugar. If palm sugar cannot be easily obtained, white sugar would be a good substitute. When selecting the green raw papaya for Thai papaya salad, select ones that are firm with a shine on the skin.

Traditionally, papaya salad in Thailand is eaten with sticky rice or grilled chicken. If you order your green papaya salad in an eating house, most places provide you with a small additional saucer that consists of a piece of fresh cabbage and few pieces of long beans (snake beans). Look carefully and you will also a find a few pieces of ice in the saucer.

Thai beef stir-fry Thai Food

Ingredients

• 2 tbsp vegetable oil
• 400g beef strips, or steak cut into thin strips
• 1 red chilli , deseeded and finely sliced
• 2 tbsp oyster sauce
• handful basil leaves 

1. Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

Per serving

178 kcalories, protein 22g, carbohydrate 1g, fat 10 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.55 g

Thai pork and peanut curry thai food

Ingredients

• 1 tbsp vegetable oil
• bunch spring onions , sliced
• small bunch coriander , stalks finely chopped, leaves picked
• 400g pork tenderloin , sliced
• 4 tbsp Thai red curry paste
• 4 tbsp peanut butter
• 1 tbsp soft brown sugar
• 1 tbsp soy sauce
• 400ml can light coconut milk
• 175g pack baby corn
• juice 1 lime
• steamed jasmine rice 

How to cook

1. Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
2. Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
3. Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

PER SERVING

388 kcalories, protein 28g, carbohydrate 12g, fat 25 g, saturated fat 4g, fibre 2g, sugar 9g, salt 1.6 g

Tomato and Green Bean Salad Thai Food

Ingredients

• 3 heirloom tomatoes
• 100 g / 3.5 oz green beans
• 4 tbsp coriander, chopped
• 1 tbsp chopped basil
• 2 tbsp chopped unsalted roasted peanuts

For the sauce:

• 1 fresh red chilli, de-seeded & finely chopped
• 3 tbsp lemon juice
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 1 garlic clove, minced

Prepare the tomatoes. Core and cut the tomatoes into cubes. Discard the very top and bottom of each tomato. Place them in a bowl.



Slice the beans. Cut all the beans in half, finely slice them into strips and add them to the tomatoes.

Add the chopped herbs and the peanuts.

Make the sauce. Put the chilli, lemon juice, palm sugar, fish sauce and garlic into a bowl and mix well. Mash the palm sugar with the back of the spoon to help it dissolve.
  
Serve and enjoy. Pour the sauce over the tomatoes and beans. Toss the salad well and serve. It is great accompanied with some crusty white bread.
 

 

Thai Chili-Lime Shrimp Roll-ups Thai Food

This fun appetizer offers a wonderful mixture of tastes and textures on the palate: hot and cold, sweet and sour, spicy and cool, crunchy and melt-in-your mouth good! It's a cinch to make too, and yet it looks so elegant. Great for a party or to welcome guests to your home. This dish can also take the place of shrimp cocktail or even a salad, since you're getting a mouthful of greens with every roll. Pairs beautifully with a crisp white wine or lager, but equally wonderful with your favorite red or cocktail. Makes a great holiday party food or for delicious celebrations of any kind. Enjoy!

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Yield: MAKES 25 shrimp rolls

Ingredients:

• 20 to 25 raw medium-large shrimp (fresh or frozen)
• 3 cucumbers
• 2 cloves minced garlic
• 1/4 cup fresh basil
• 2 Tbsp. vegetable oil
• MARINADE:
• 1+1/2 Tbsp. oyster sauce
• 1 Tbsp. soy sauce
• 1 Tbsp. fish sauce
• 1 Tbsp. sugar
• 2 Tbsp. lime juice
• 1 tsp. grated lime zest
• 1 fresh red chili minced, OR 1/8 to 1/4 tsp. chili flakes or cayenne pepper

Preparation:

1. Use a wide vegetable peeler or potato peeler to make long, fat strips of cucumber (the first one will be a throw-away, as you will only get the peel). As each ribbon-like peel comes off the cucumber, roll it up, leaving just enough room in the center to fit a shrimp (and keep in mind shrimp shrink as they cook). Turn roll side-down onto a plate with the loose end tucked under so it won't come undone. You will be able to get about 3 nice rolls off one side of the cucumber, then turn and start on another side (the center core is too watery to hold together). You will want some peel on at least one side of the roll. Make one for each shrimp you're cooking and place in refrigerator to set.
2. Prepare shrimp by removing shells and rinsing briefly under cold water. Set aside to drain, then stir together the marinade, adjusting the amount of chili according to your liking (if using a fresh chili, you may want to remove the seeds for milder results). Set drained shrimp in a bowl and pour marinade mixture over, gently turning shrimp a few times to saturate.
3. Warm a frying pan or wok of medium-high heat, then add oil and swirl around. Add garlic and stir-fry 1 minute, then add the shrimp (including marinade) and stir-fry until pink and plump (3 minutes or so). Remove from heat.
4. Bring out the cucumber rolls from the refrigerator. Set rolls upright on a serving plate and tuck a shrimp into the center of each one, letting tail hook over the side. Add a sprig of fresh basil, slicing the basil into strips if leaves are too large. Serve and enjoy!

Pad Thai with Shrimp Thai Food

You'll find this recipe easier than traditional Pad Thai recipes, and yet the taste is all there. Many of you are discovering that tamaraind paste - a traditional ingredient in pad thai - is difficult to find. But I have learned in my travels that originally pad thai was made without tamarind (it didn't become part of the standard recipe until much later), hence this recipe made with lime juice instead of tamarind. This simple swap makes the pad Thai sauce easy to put together, and so much better than bottled or packaged pad Thai sauces, which can never give you the same taste as fresh. I hope you enjoy this recipe.

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Yield: SERVES 2

Ingredients:

• 8 oz. Pad Thai rice noodles, or enough for 2 people
• 12-15 small to medium raw shrimp, shells removed
• 1 Tbsp. soy sauce (use wheat-free for gluten-free diets)
• 3-4 cloves garlic, minced
• 1 tsp. grated ginger
• 1 egg
• 2-3 cups bean sprouts
• 2-3 green onions, sliced
• handful fresh coriander/cilantro
• 1/3 cup dry roasted unsalted peanuts, chopped
• 2-3 Tbsp. vegetable oil
• PAD THAI SAUCE:
• 1/3 cup chicken stock
• 3 Tbsp. vinegar
• 1 Tbsp. lime juice
• 3-4 Tbsp. brown sugar
• 2 Tbsp. fish sauce
• 1 Tbsp. soy sauce (use wheat-free for gluten-free diets)
• 1/4 to 1/2 tsp. cayenne pepper, to taste
• 1/8 tsp. white pepper

Preparation:

1. Bring a large pot of water to boil. Dunk in noodles and boil until they are limp but still firm and a little "crunchy" to taste. The noodles should be undercooked, as they will be fried later. Rinse with cool water and set aside.
2. Toss shrimp in 1 Tbsp. soy sauce and set aside. Next, combine 'Pad Thai Sauce' ingredients, stirring to dissolve sugar. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add garlic and ginger. Stir-fry 1 minute and add the shrimp. Stir-fry 2 minutes, or until shrimp are pink and plump. Push ingredients aside and drizzle a little more oil into the pan. Crack in the egg and stir-fry quickly to scramble (30 seconds).
4. Add noodles and drizzle over 1/3 of the pad Thai sauce. Using a gentle turning motion, stir-fry everything together. Add more sauce every 30 seconds to 1 minute until sauce is used up and noodles begin to get sticky and chewy tasting ('al dente' - 5 to 8 minutes).
5. Turn off heat. Fold in bean sprouts and green onion. Taste-test, adding more fish sauce if not flavorful enough. If too salty or sweet, add a good squeeze of lime. Sprinkle over the nuts and coriander. Thai chili sauce can be served on the side for those who like it extra spicy. ENJOY!

Tips: When making more than 8 oz. of noodles, I usually double the pad Thai sauce. Avoid making more than 12 oz. of noodles at any one time, simply because as it's hard to turn the noodles and get them cooked evenly without over-cooking them.

Lemongrass Chicken Thai Food

Street cooking in Thailand is kept simple, with a minimal list of ingredients, and yet the food tastes so exquisite. You'll find the same to be true with this easy recipe for Thai lemongrass chicken. Don't be fooled by the simplicity of the ingredients - when they're put together what results is sooo delicious. This recipe is derived from my adventures talking to street cooks in Thailand and watching what they do - the only difference here is that the chicken is baked instead of grilled or stir-fried. I love to make this dish with quarter chicken pieces, but thighs and even plain old chicken breast (skin left on) works well. Note that Carnation evaporated milk is a common street ingredient in Thailand and is often used for curries. Although you can also use coconut milk, I have found the evaporated version far superior in this case. Wonderful with rice or even potatoes if you don't mind a little Easy-meets-West on your table. ENJOY!

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4 Quarter-Chicken Servings

Ingredients:

• 4 quarter-chicken pieces, OR equivalent of thighs/breast
• 2 stalks lemongrass
• 1/4 cup purple onion, finely chopped
• 3 Tbsp. fish sauce
• 2 Tbsp. soy sauce
• 1 fresh red chili, minced, OR up to 1/2 tsp. chili flakes
• 1 Tbsp. brown sugar
• 1 can Carnation milk

Preparation:

1. Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the purple onion and mix both in a bowl to create the marinade.
2. Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved.
3. Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours.
4. Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface.
5. Accompany with plenty of Thai jasmine rice on the side and ENJOY!

Tom Yum Soup with Coconut Milk Thai Food

1. To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.
2. Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can - the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.
3. To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.
4. Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.
5. To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.  

• 1 stalk lemongrass , thinly sliced
• 1 tbsp lime juice
• 1 tsp whole peppercorns
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 6 green bird's-eye chillies , trimmed and halved
• 4 garlic cloves , peeled
• 5 shallots (use Thai if possible)
• 3cm piece galangal or ginger, peeled and sliced
• 1 rounded tsp shredded kaffir lime peel (if you can get it)
• 2 tbsp chopped coriander stalks
• 1 tbsp chopped coriander leaves
• 1 level tsp shrimp paste
• 2 tbsp vegetable or sunflower oil

FOR THE CURRY

• 2 x 400g cans coconut milk
• 2 heaped tbsp green curry paste
• 500g skinless, boneless chicken breasts , cut into thin strips
• 100ml chicken stock , plus extra if necessary
• 1-2 tbsp fish sauce
• 2 tsp palm sugar (or light muscovado)
• 4 kaffir lime leaves
• 50g fine green beans , halved
• 100g baby aubergines , diced (or Thai pea aubergines)
• handful Thai basil , shredded

GARNISH

• coriander leaves
• 1 red chilli , thinly sliced
• 1 spring onion , shredded and left to curl in ice cold water
• lime wedges

TO SERVE

• Thai fragrant rice

 

Tom Yum Kung restaurant in Phnom Penh Cambodia

As of 2005 our restaurant provides people in Phnom Penh with delicious and authentic Thai food. Besides Thai food we also have a selection of Khmer dishes and noodles. Please have a look at our various menus.

We hope our website is helpful to you and of course we look forward to welcome you in our restaurant. If you have any questions or suggestions please contact us.

Restaurant Information:
Opening Times: daily 07:00 - 22:00
Happy Hour: daily 17:00 - 19:00
Address: #10, St. 278, BKK1, Khan Chamkarmorn, Phnom Penh
New to Phnom Penh? Look at our map for directions.

Soup

Sour And Spicy Soup With Tomato / Samlor Majew Youen

$3.00

Beef / Chicken / Fish

Sour and spicy soup with tomato, pineapple, tamarind and fish paste.

Sour And Spicy Soup With Morning Glory / Samlor Majew Greung

$3.00

Beef / Chicken / Pork / Fish

Sour and spicy soup with Cambodian herb paste and morning glory.

Traditional Khmer Soup With Pumpkin / Samlor Ka Ko

$3.00

Beef / Chicken / Pork / Fish

Traditional Khmer soup with papaya, pumpkin, long eggplant and Cambodian herb paste.

Sour Soup With Fish / Sngor Chrouk Kabal Trey

$3.00

Serpent Head Fish

Sour soup with serpent head fish, mushrooms, onion, parsley and sweet basil.

Sour Soup With Banana Flower / Sngor Meun Tro Yong Jek

$3.00

Chicken

Sour soup with banana flower and parsley.

Salad

Banana Flower And Cabbage With Peanut Dressing / Gneum Tro Yong Jek

$3.00

$3.50

Seafood

Chicken

Sweet and sour peanut dressing with Cambodian herbs, banana flower, cabbage, cucumber, bean sprout, carrot, sweet chili.

Stir Fried

Lemon Grass With Fresh Chili And Basil / Cha Kadao

$3.00

$3.50

Seafood

Beef / Chicken / Pork / Fish

Lemon grass, galangel, lime leaves, fresh chili and basil.

Cambodian Herb Paste With Long Beans And Lemon Grass / Cha Kreung

$3.00

Beef / Chicken / Pork / Fish

Cambodian herb paste, long beans, onion, lemon grass, coriander, curcuma, lime leaves and peanuts.

Sour And Spicy Sauce With String Beans / Plear

$3.00

$3.50

Seafood

Beef / Chicken / Pork / Fish

Sour and spicy sauce with lemon grass, string bean, roasted peanuts, onion, mint, Cambodian herbs and lime juice.

Beef In Sweet And Sour Sauce With Rice / Lok Lak Rice

$3.00

Beef

Sour and sweet sauce mixed with oyster sauce. Served with fried egg and rice.

Beef In Sweet And Sour Sauce With French Fries / Lok Lak French Fries

$4.00

Beef

Sour and sweet sauce mixed with oyster sauce. Served with fried egg and French fries.