The perennial bestseller is back with a new look.
The first two editions of Simply Thai Cooking have sold over 100,000 copies, and it’s not hard to see why. Thai cooking is exhilarating, it’s exotic — and it’s easier to make than ever before. The exciting, flavorful ingredients can be found everywhere, and nothing else so magically combines the savory with the sweet, the tart with the spicy.
These easy-to-follow recipes for a wide range of Thai standards are virtually foolproof and taste deliciously authentic. In addition to a new cover treatment, this new edition features 16 new color photographs of this wonderfully enticing cuisine.
All the favorites are back:
- Thai cold spring rolls
- Chicken satay
- Lemongrass-shrimp soup
- Thai hot and sour soup
- Green papaya salad
- Glass noodle salad
- Pad thai
- Coconut noodles with chicken and shrimp
- Thai beef curry
- Marinated grilled beef
- Roast duck in red curry
- Pork with red chili sauce
- Shrimp in spicy coconut milk.
Most of these amazing recipes can be prepared in less than 30 minutes, and helpful hints on the essentials of Thai cuisine will appeal to beginner and experienced home cooks alike.
I love Thai food and thanks to this easy-to-follow cookbook, I am now able to make it at home. The directions are clear and the ingredient list is for the most part, manageable. The results are authentic and delicious Thai food, bursting with Asian flavours.
Pad Kai Mamuang Sood
Young Mango Chicken
This sweet-tart-spicy concoction is another of Wandee’s recent novelties and it satisfies as seductively as a walk on a starlit beach during the tropical night. The preferred mango is “young,” meaning it hasn’t quite ripened yet and has a hard enough texture to be cleanly sliced. This is no problem for us, since all our mangoes are imported and usually aren’t quite ripe when they hit the store shelves. Best news of all is that the mango is simply peeled and sliced into medium strips!
- 10 oz skinless, boneless chicken breast 300 g
- 1 large, not-quite-ripe, mango 1
- 4 tbsp vegetable oil 50 mL
- 1 tsp chopped garlic 5 mL
- 4 tbsp water 50 mL
- 2 tbsp soya sauce 25 mL
- 1 tsp sugar 5 mL
- 2 tbsp chili paste 25 mL
- 2 tbsp lime juice 25 mL
- 1 ⁄2 medium red pepper, 1⁄2
- cut into 1⁄4-inch/5-mm strips
- 2 oz roasted unsalted cashews 60 g
- Fresh coriander leaves
- 21 ⁄2 cups freshly steamed rice 625 mL
- Slice the chicken into strips that are 1⁄4 inch/5 mm thick,
- 2 inch/5 cm long and about 1 inch/2.5 cm wide. If you find
- it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve.
- 2. Peel mango and slice into 1⁄4-inch/5-mm thick, long strips. Reserve.
- 3. Heat oil in a wok (or large frying pan) on high heat, until it is just about to smoke. Add garlic and stir-fry for 30 seconds. Add reserved chicken and water and stir-fry for 2 minutes, until the chicken is springy. Add soya and sugar and stir-fry for 1 minute. Add chili paste (page 15) and lime juice and stir-fry for 1 minute. Add reserved mango and red pepper and stir-fry for 1 minute. Add cashews and stir-fry for a final minute.
- 4. Transfer to a serving dish and top with coriander leaves.
- Serve immediately, accompanied by steamed rice.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!