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Catalot Thai Recipes

Bacon Curry

Recipe By: Classic Thai Cuisine by David Thompson
Serving Size : 6
2 Tablespoons Olive Oil
1 Medium Onion -- chopped
2 Cloves Garlic
7 Ounces Turkey Bacon -- chopped
1 Tablespoon Chile Puree
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
4 Ounces Green Beans -- french cut
2 Large Dried Thai Chiles -- chopped
1/2 Teaspoon Lemon Grass

Saute garlic and bacon in olive oil until brown. Add chile paste and fry for 5 minutes. if needed add water to prevent sticking. Add remaingin ingredients. Simmer until beans are tender. Serve.

Serving Ideas : Serve over steamed rice (jasmine or regular)

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Black And White Stew

Recipe By: Jump Up and Kiss Me: Spicy Vegetarian Cooking by Jennifer Trainer Thompson
Serving Size: 6
1 Tablespoon Tamarind Paste
1/3 Cup Boiling Water
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
1 Teaspoon Fenugreek Seed -- ground
1/2 Teaspoon Turmeric
Salt And Pepper -- to taste
1/2 Teaspoon Cinnamon
1 Dash Fennel Seed -- ground
3 Tablespoons Olive Oil
1 Large Yellow Onion -- sliced
2 Teaspoons Gingerroot -- finely chopped
2 Cloves Garlic -- finely chopped
3 Medium Red Thai Chiles -- stemmed and sliced
1 Large Red Bell Pepper -- chopped
3 Cups Cauliflower -- bite-sized
4 Ounces Gourmet Mushrooms -- sliced
Salt -- to taste
1 Can Coconut Milk
1 Cup Water
1 1/2 Cups Cooked Garbanzo Beans
2 Cups Snow Peas
4 Tablespoons Cilantro -- chopped

Mix together tamarind paste and water. combine spices in small bowl and set aside. heat oil in large pan, saute onion, ginger, garlic and chiles until onion is soft. add spices. cook stirring until fragrant about 3 minutes. add bell pepper, cauliflower, mushrooms and sprinkle with salt. stir in vegetables until they are coated with spices. continue to cook stirring for 5 minutes. increase heat to high add tamarind water and coconut milk and water. bring to simmer. Reduce heat, and simmer gently for 20 minutes, stirring occasionally. add garbanzo beans and simmer for 10 minutes. add peas and simmer for 5 minutes. add salt to taste, sprinkle with cilantro and serve.

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Chili Fried Rice (Kao Pad Prik)

Recipe By: The Original Thai Cookbook by Jennifer Brennan
Serving Size: 4
3 Tablespoons Olive Oil
1 Large Onion -- finely chopped
2 Medium Serrano Pepper -- finely chopped
1 Tablespoon Thai Curry Paste
4 Tablespoons Pork -- diced
4 Cups Cooked Rice -- chilled
3 Medium Eggs -- beaten
1 Cup Cooked Shrimp
3 Tablespoons Fish Sauce
4 Medium Green Onion -- finely chopped
2 Tablespoons Cilantro -- finely chopped
4 Medium Jalapeno -- finely chopped

Heat oil and fry onion and peppers until onion is soft. Add curry paste and fry for 3 minutes. Add pork and stir-fry for 2 minutes. Add rice and stir. Make a hole in the center of the mixture and pour in the eggs. Then mix evenly thoughout the rice. Stir in shrimp and sprinkle with fish sauce. Remove from heat and garnish. Serve.

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Spring Rolls

Recipe By: Classic Thai Cuisine by David Thompson
Serving Size: 12
4 Ounces Vermicelli
4 Cloves Garlic
2 Cilantro Root
10 White Peppercorns
1 Dash Salt
2 Tablespoons Oil
4 Ounces Shrimp -- minced
4 Ounces Ground Pork
1/4 Cup Fish Sauce
2 Tablespoons Sugar
1/2 Pound Bean Sprouts
1/4 Cup Fresh Coriander
1/4 Cup Shallots -- sliced
2 Packages Spring Roll Wrappers
1/2 Cup Flour
1/4 Cup Water
3 Quarts Oil -- for deep frying

Soak noodles in warm water for at least 10 milnutes. Drain and cut them into inch long pieces. In mortar & pestle, pound together the garlic, cilantro root, peppercorns and salt.

In wok, heat oil and fry the spice misture until fragrant. Add shrimp, pork and fry for 3 minutes. Add noodles, fish sauce, and sugar.

Place mixture in bowl, allow to cool. Mix in bean sprouts, coriander and shallots. Place 1 Tablespoon of mixture in the center of a wrapper.

Roll up the bottom edge of the wrapper, then fold over the left and right sides. Roll the wrapper up until it has almost reached the top edge. Seal the roll with a paste made from the flour and water. Set aside for 1 hour to allow paste to dry.

Heat oil in wok and fry 4-5 at a time for 5 minutes. Serve immediately.

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Spring Roll Sauce

Recipe By: Keo's Thai Cuisine by Keo Sananikone
Serving Size: 2
1/2 Cup Sugar
1 Cup Red Wine Vinegar
1 Cup Water
1/4 Cup Fish Sauce
2 Tablespoons Ground Red Pepper
2 Small Carrot -- shredded

In a saucepan, combine sugar and water and bring to a boil. Reduce heat and simmer for 10 minutes until sugar is dissolved. Stir in vinegar, fish sauce, red pepper. Pour sauce into a serving bowl. Chill and top with carrot. NOTES : mustard sauce was dijon mustard mixed with a little water to get desired consistency.

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Traditional Thai Red Curry

Serving Size : 2
14 Ounces Coconut Milk
3 Tablespoons Red Thai Curry Paste
1 Medium Bell Pepper -- chopped
3 Tablespoons Fish Sauce
1 Teaspoon Brown Sugar
1/4 Cup Fresh Basil -- chopped
1/4 Small Onion -- chopped
12 Ounces Vegetables Of Your Choice

Saute onion, pepper and vegetables you choose. Add coconut milk and curry paste simmer for 5 minutes. Add remaining ingredients except rice, simmer 10 minutes. Serve over steamed rice.

NOTES : Can add chicken shrimp or any other type of meat if desired.

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Other Recommended Cookbooks for Thai Cooking

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