Quick & Easy Thai: 70 Everyday Recipes

Quick & Easy Thai: 70 Everyday Recipes

Nancie McDermott

Language: English

Pages: 168

ISBN: 0811837319

Format: PDF / Kindle (mobi) / ePub


Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like.

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with friends, the way Thai people do, feeding themselves wonderfully, body and soul. appetizers & snacks Meatballs in Panaeng Curry Sauce Spicy Fish Cakes with Green Beans and Wild Lime Leaves Soft Spring Rolls with Shrimp and Fresh Mint Spicy Cashew Salad with Chilies, Cilantro, and Lime Thai Crab Cakes Northern-Style Dipping Sauce with Ground Pork and Tomatoes Crispy Pork Spareribs with Black Pepper and Garlic Chicken Satay with Spicy Peanut Sauce INTRODUCTION TO APPETIZERS &

dried red chilies, or 1 tablespoon coarsely ground dried red chili flakes ½ cup very coarsely chopped onion 3 large cloves garlic, very coarsely chopped 12 cherry tomatoes, or a generous ½ cup of quartered plum or roma tomatoes ⅓ cup fish sauce ¼ cup lime juice or white vinegar 3 tablespoons sugar * * * In a medium bowl, prepare the marinade by combining the soy sauce, fish sauce, and sugar. Add the steak, turning to coat it, and let stand 30 minutes to 1 hour, turning now and then.

or frozen 3 tablespoons fish sauce 2 tablespoons water or chicken broth 2 teaspoons sugar * * * Heat the oil in a large skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink. Add the snow peas, fish sauce, water, and sugar and cook, tossing now and then, until snow peas are bright green, hot, and tender and the shrimp are cooked, 1 to 2 minutes. Transfer to a serving plate

tablespoon coarsely chopped garlic ¼ pound ground pork, beef, chicken, or turkey 2 tablespoons fish sauce 1 teaspoon soy sauce 2 teaspoons sugar 1 teaspoon dried red chili flakes 2 tablespoons freshly squeezed lime juice 2 tablespoons thinly sliced green onions 2 tablespoons finely chopped fresh cilantro or mint 10 to 12 Boston, bibb, or iceberg lettuce leaves * * * Bring a medium saucepan of water to a rolling boil and drop in the wiry mass of noodles. Remove from heat at once

Yellow Curry Chicken with Potatoes, 42 Coffee grinders, 146 Thai Iced Coffee, 134 Country-Style Curry with Ground Beef and Green Beans, 46 Crab Cakes, Thai, 20 Crispy Omelet with Oysters and Bean Sprouts, 60–61 Crispy Pork Spareribs with Black Pepper and Garlic, 23 Crying Tiger Steak with Roasted Tomato–Chili Sauce, 71–72 Cucumber Pickles, Tangy, 128 Curries Beef and Zucchini in Red Curry Sauce, 69 Braised Chicken in Yellow Curry, 43 Chiang Mai Curry Noodles, 116 Country-Style Curry

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