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      TUTTLE Publishing

       Tokyo | Rutland, Vermont | Singapore

      Contents

       My Love Affair with Thai Food

       Nongkran, Pad Thai Champion!

       Thai Ingredients and Utensils

       Basic Methods and Techniques

       Basic Recipes

       CHAPTER 1 Thai Appetizers and Finger Food

       Thai Beef Jerky

       Galloping Horses

       Siamese Chicken Wings Stuffed with Crab Meat

       Chicken Satay

       Chicken Wrapped in Pandan Leaves

       Thai Quesadillas

       Grilled Pork Skewers

       Thai Chicken Burgers with Thai Pesto

       Thai Shrimp Cakes

       Grilled Beef with Roasted Rice Powder Dipping Sauce

       Peanut Wafers

       CHAPTER 2 Thai Soups

       Shrimp Soup with Coconut Milk and Thai Ginger

       Spicy Lemongrass Soup with Chicken and Mushrooms

       Chicken Noodle Soup

       Spicy Lemongrass Soup with Salmon and Mushrooms

       Winter Melon Soup

       Rice Soup with Shrimp

       CHAPTER 3 Thai Salads

       Vegetable Salad with Peanut Sauce

       Corn Salad

       Pomelo Salad with Shrimp

       Watercress Salad with Shrimp

       Eggplant Salad

       Sweet, Sour, Salty, and Spicy Cucumber Salad

       Green Papaya Salad

       CHAPTER 4 Thai Poultry, Meat and Seafood

       Chiang Mai Spicy Pork Dip with Vegetables

       Crispy Mussel Pancakes

       Grilled Chicken

       Stir-Fried Chinese Okra with Shrimp and Eggs

       Chicken with Thai Basil

       Stir-Fried Chinese Broccoli with Crispy Pork

       Grilled Fish Wrapped in Banana Leaves with Tamarind Dipping Sauce

       Stir-Fried Shrimp in Garlic Sauce

       Three-Flavored Fish

       Steamed Fish with Lime Sauce

       Stir-Fried Asparagus with Shrimp

       Spicy Beef with Mint Leaves

       Stewed Pork and Eggs

       Fish Fillets with Ginger

       Stir-Fried Shrimp and Chicken with Cashews

       CHAPTER 5 Thai Curries

       Green Curry with Chicken, Bamboo Shoots, and Thai Eggplant

       Dry Pork Curry with String Beans

       Pineapple Curry with Shrimp

       Roasted Duck Curry with Wild Eggplants and Tomatoes

       Steamed Seafood Curry

       Curry with Grilled Beef and Vegetables

       Chiang Mai Pork Curry

       Panang Beef Curry

       Southern Thai Chicken Curry

       Beef Curry with Potatoes and Peanuts

       Red Curry with Pork and Eggplant

       CHAPTER 6 Thai Noodles and Rice Dishes

       Chiang Mai Noodles with Beef Curry Sauce

       Fresh Rice Noodles with Beef and Thai Basil

       Old-Fashioned Fried Rice with Thai Basil and Crispy Shallots

       Noodles with Fish Curry Sauce

       Pad Thai

       Noodles with Shrimp and Mung Bean Sauce

       Fresh Rice Noodles With Chinese Broccoli and Pork

       Chicken with Snow Peas and Bamboo Shoots Over Rice

       Fried Rice with Pineapple, Ham, and Raisins

       Shrimp and Crabmeat Fried Rice

       Chicken Rice

       American Fried Rice

       Drunken Spaghetti with Shrimp

       Stir-Fried Clams with Chili Paste and Thai Basil Over Spaghetti

       Stir-Fried Noodles with Chicken and Thai Chili Paste

       CHAPTER 7 Thai Vegetarian Dishes

       Stir-Fried Bean Sprouts with Bean Curd and Snow Peas

       Stir-Fried Preserved Radish with Eggs and Green Onions

       Stir-Fried Water Convolvulus with Soybean Sauce

       Bean Curd with Thai Basil

       Stir-Fried Asian Eggplant with Bean Curd and Thai Basil

       Vegetarian Curry with Bean Curd

       Tri-Color Pickles

       Eggs with Tamarind Sauce

       Steamed Eggs

       CHAPTER 8 Thai Desserts and Drinks

       Bananas and Tapioca in Sweet Coconut Milk

       Sweet Black Rice Pudding

       Pumpkin in Coconut Milk with Palm Sugar

       Tapioca Pudding with Shredded Young Coconut

      

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