Thai Recipes

Spicy Steve's Thai Recipes

Spicy Steve's Favorite Recipes


STARTERS & SAUCES

Golden Cups with Prawns, Pork & Corn
These delicious little cups contain flavours that will delight your guests and have them craving more!  You can always experiment and create your own fillings for other occasions as the golden cups, once learned, are quite easy to make. This is a simpler way we found to make than cups than the authentic method which involves a mold and batter.

Thai Angel Wings
(Salathai's Stuffed Chicken Wings)
A perenial favourite at Vancouver's famous Salathai Restaurant on Cambie St. The look great, but they are easier to order than to make. They are not at all hot and spicy, just tasty. Serve with a sweet thai and hot thai chilli sauces. This recipe is as given to me during filming, I haven't tried it out myself yet.

Thai Chicken in Pandan Leaf
Another of the Salathai's specialties. This is a very subtle and delicate dish which is enhanced by the fragrance of the Pandan or Screwpine Leaves.


SOUPS & SALADS

Barbequed Tiger Prawns with Hot Garlic Dipping Sauce
(Kung Mangkon Phao)
I  love these prawns simply barbequed on the open flame, and basted in garlic oil and served with a dipping sauce. This is the typical way Thais love to enjoy BBQ's of fresh fish and seafood. The dipping sauce can be altered to your own particular taste by varying the amounts of fish sauce, lime, chilli and garlic.

Chicken Salad with Mint, Onion, and Lemon Grass
(Laab Gai)
A light refreshing salad with a heavy accent on mint and lemon grass. Make in advance and serve chilled. The addition of the ground rice is authentic but a bit of an acquired taste. You can leave it out if you wish. You can also add chilli flakes to add some zing to this otherwise mild aromatic dish.

Glass Noodle Salad
(Yam Woon Sen)
A rather unique noodle salad.

Prawn Hot and Sour Soup
(Tom Yam Goong)
This has to be the all time number one favourite Thai soup for restaurant goers and visitors to Thailand. The delicate clear thai chicken soup stock masked slightly by a powerful residue of roasted chilli paste contains all the classic Thai ingredients: prawns, lemon grass, galangal, kaffir lime and fresh corriander. Together with the roasted chilli paste this soup is guaranteed to clear your sinuses on a cold winters day.

Salad Tower with Baby Shrimp, Pomelo & Avocado
Measurements are for you to decide based on what size of molds you use and how many you wish to make.  These are extremely elegant creations to serve for special occasions. I got the idea from my good friend and chef, Frances Metcalf of The Travelling Gourmet and this salad is a Thai version of a classic Western Salad Tower. There are several pictures on this website of this delicious and extravagant salad which if you use a larger mold can be made as a complete meal for lunch or dinner.

Spicy Cucumber Salad
(Yam Thaeng Kwa)
A simple quick and easy salad that is sure to please, If you are a vegan, substitute the fish sauce with light soya sauce.

Spicy Minced Beef Salad
(Larb Nua Isan)
This dish is a eaten in North Eastern Thailand and in Laos. This version is Thai and comes from the Isan who inhabit the North East. Traditionally it was made with raw meat, however, we are using cooked mince. It is a blend of some rather unique flavours and particularly, textures.

Spicy Prawn & Orange Salad
(Goong Sod Gup Som Keow Wan)
This is a delightful salad combining the flavours of the tart yet sweet oranges and the heat of the roasted chilli paste and onions. Use large prawns and serve on a bed of lettuce for a delicious appetizer to serve your guests.

Thai Sweet and Sour Salad
(Som Tum)
This delightful cold salad can be made in advance and assembled just before serving. It is perfect for buffets or picnics and is a winner that is so easy to make and guaranteed to be a hit with your guests. Traditionally this dish is made with green papaya, however, as this is often difficult to find, carrots have been substituted. Asian Mint can be either mixed or substituted with fresh coriander (cilantro).

Thai Soup Stock
(Nam Gaeng Chud)
A Classic soup stock base.


BEEF, PORK & OTHER MEATS

Beef and Broccoli in Oyster Sauce
(Pak Pad Gup Nua)
Another of our family's regulars. Everyone will love this one. It's roots are Chinese with the addition of fish sauce and sugar to making it distinctly Thai. When I have the time, I add a little chicken stock and cook the Broccoli in it. It creates more sauce which is great soaked up on a plate of rice.

Beef Curry with Red and Green Chillies
Dave's favorite Curry.

Beef & Peanut Curry
(Panang Nua)
Another classic Thai curry. This one you can always leave the peanuts out if you like. I also use this curry paste a lot to create dry stir-fry curries, sometimes adding just a touch of coconut milk to create more sauce. This version is a soupy curry.

Spicy Basil Pork
(Moo Pad Krapao)
This dish is a favourite with the Thais, although you will see it often made with chicken. The secret are the
extra flavourful Thai Holy Basil Leaves (Krapao) which are unfortunately hard to find in North American Asian
markets, though not impossible. Use Thai Basil (Horapa) as a substitute, or if you have to, European Sweet Basil,
and it is still a dish to die for.

Spicy Minced Beef Salad
(Larb Nua Isan)
This dish is a eaten in North Eastern Thailand and in Laos. This version is Thai and comes from the Isan who inhabit the North East. Traditionally it was made with raw meat, however, we are using cooked mince. It is a blend of some rather unique flavours and particularly, textures.

Stir Fried Red Curry Pork with Asparagus
(Bhud Prig Khing Mhoo)
This is one of regular dishes we eat at home all the time. It can be made with either chicken or pork, though I prefer pork. I usually use green beans, however, on the show I used Four Angled Beans for a more exotic touch. Asparagus is also another nice alternative. One can also easily increase the veggie content if you want.

Thai Massaman Beef Curry
(Kari Massaman Nua)
This is a rich and nutty Southern Thai curry that strains to the flavour influences of the nearby Malay culture - hence Muslim Curry.


CHICKEN & OTHER POULTRY

Chicken Salad with Mint, Onion, and Lemon Grass
(Laab Gai)
A light refreshing salad with a heavy accent on mint and lemon grass. Make in advance and serve chilled. The addition of the ground rice is authentic but a bit of an acquired taste. You can leave it out if you wish. You can also add chilli flakes to add some zing to this otherwise mild aromatic dish.

Swimming Rama
(Chicken & Spinach with Peanut Curry Sauce)
This is a popular menu item at Vancouver’s venerable Salathai Restaurant.  It is subtle and rich yet still very savoury dish.  It combines yellow curry paste with peanut sauce and is best served with a strong tasting vegetable to contrast the flavours.

Thai Angel Wings
(Salathai's Stuffed Chicken Wings)
A perenial favourite at Vancouver's famous Salathai Restaurant on Cambie St. The look great, but they are easier to order than to make. They are not at all hot and spicy, just tasty. Serve with a sweet thai and hot thai chilli sauces. This recipe is as given to me during filming, I haven't tried it out myself yet.

Thai Barbequed Garlic Pepper Chicken
(Gai Yang)
This is an easy to prepare recipe which is very tasty. The garlic and freshly cracked black peppercorns give it a strong flavour with lots of bite. BBQ Chicken or Gai Yang is common throughout Thailand and the versions of this classic vary greatly. In this recipe, the secret is to create a paste like marinade and leave the chicken marinating overnight. For great BBQ chicken every time, place the chicken on the half of the BBQ with no flame.  Have the other (empty) side with the flame on medium to high and close the lid. This will semi-bake your chicken, help retain juices and avoid burning or flaming from dripping fat. When the chicken is almost ready, open the lid and finish it off with the flame on to crisp and brown the outsides if the indirect high heat has not already done this for you.

Thai Chicken in Pandan Leaf
Another of the Salathai's specialties. This is a very subtle and delicate dish which is enhanced by the fragrance of the Pandan or Screwpine Leaves.

Thai Green Curry Chicken with Snow Peas
( Kaeng Khiew Wan Gai Tua )

Thai Spicy Chicken Wings
(Peek Gai Ob)
A very simple chicken wing recipe that is a good base from which to modify to your personal taste. Personally, I would kick up the heat a couple of notches as the base recipe is not very fiery but it is tasty.

Yellow Chicken Curry
(Gaeng Kam-Ree Gai)
This is a dish that I don't see so much on restaurant menus, however, it is a favourite of mine. It is simple to prepare and the flavour is on the milder side versus most hotter red curries. The coconut milk lends a creamy
richness to the dish and the potatoes and bamboo shoots finish it nicely.


FISH & OTHER SEAFOOD

Barbequed Lobster Tails with Hot Garlic Dipping Sauce
(Kung Mangkon Phao)
This is a real special treat for me and I like it barbequed on the open flame, basted in garlic oil and served with a simple dipping sauce. The Thais love to have simple BBQ's this way with fresh seafood.

Barbequed Prawns & Scallops with Sour Garlic Dipping Sauce
(Hui Chen Ten & Kung Ten)
A great seafood barbeque combination. I put my Tiger Prawns on wooden skewers soaked in water overnight to avoid burning. Make sure you don't burn the sticks. Hang the ends over the edge of your Barbeque. This recipe has another simple dipping sauce that can be used with many other dishes.

Barbequed or Steamed Sea Bass in Lime Sauce
(Pla Kaphong Khao Neung Manao)
Sea Bass is one of my favorite fishes. It's texture is like butter and melts in your mouth. The fish in this recipe can be baked or barbequed, with the sauce added after, or just steamed fresh in the sauce itself.

Barbequed Tiger Prawns with Spicy Sauce
(Kung Kula Dam Phla)
This sauce is rather thick with herbs and better spread over the prawns. The dipping sauce served in the lobster recipe also goes great with these giant "finger licking" barbequed prawns.

Fresh Rice Noodles with Seafood
(Kuai Tiao Long Song Thale)
This a quick and easy seafood dish which is best served with a medley of fresh seafood. There is a tablespoon of Roasted Chilli paste, but taste it first, as I don't consider this a hot dish - just a flavourful one.

Garlic & Pepper Prawns with Leeks
(Goong Tod Grateum)
Ever seen Leeking Prawns? It's quite messy. Seriously, this is a very nice quick and simple dish that your guests will love. The leeks are basically a vegetable base on which to serve the prawns.

Green Curry Prawns
(Kaeng Khiew Wan Goong)
This is a popular soupy Thai curry that can be made just as easily with chicken as with prawns. Traditionally, it would also include the small bitter pea sized Thai eggplants which are not easy to find fresh but do come in jars in brine. The Thai eggplants mentioned in the recipe are golf ball sized and there are purple, green and white varities. I love them and whenever they are available I cook with them. They can be substituted with Japanese eggplant.

Red Curry Snapper
(Shoo Shi Pla)
Another of the Salathai Restaurant's classic dishes which appeared on Spicy Steve.

Salathai Mixed Seafood
(Salathai Ruam Mitr)
This is another long standing dish on the Salathai's menu. Again I cannot guarantee everything is correct
in the recipe as I have not made this one myself but it was prepared on the show at the Salathai Restaurant. This dish contains Thai curry powder which is similar to common commercial curry powder except that it has a lot of extra turmeric in it, according to Chef Joy.

Salmon in Red Curry Coconut Sauce
This is an absolutely delicious dish that is both delicate and robust at the same time.  The secret is making the red curry coconut sauce not too hot, accenting it with the kaffir lime leaves and lemon grass and cooking it long and slow.

Spicy Prawn & Orange Salad
(Goong Sod Gup Som Keow Wan)
This is a delightful salad combining the flavours of the tart yet sweet oranges and the heat of the roasted chilli paste and onions. Use large prawns and serve on a bed of lettuce for a delicious appetizer to serve your guests.

Stir Fried Mussels with Chilli, Garlic & Basil
(Pad Hoi Mang Pu)
I absolutely love this dish. The garlic, the fresh basil, the chilli, oyster and fish sauces all combine to make a delicious broth to pour over rice once you have devoured the mussels.

Stir-Fried Snapper with Fresh Ginger
(Pla Paad Khing)
You can use any firm fresh white fish for this dish. If you want a subtler taste you can also leave out the chillies and emphasis the ginger more.


RICE, NOODLES & BREADS

Fresh Rice Noodles with Seafood
(Kuai Tiao Long Song Thale)
This a quick and easy seafood dish which is best served with a medley of fresh seafood. There is a tablespoon of Roasted Chilli paste, but taste it first, as I don't consider this a hot dish - just a flavourful one.

Fried Basil Rice
(Khao Pad Krapao)
Another tasty dish to make with that leftover rice. This has the predominant herbal flavour and delicious flavour of Thai Basil.

Glass Noodle Salad
(Yam Woon Sen)
A rather unique noodle salad.

Pad Kee Maow
Here’s another great Thai noodle from Chef Siriwan “Grace” Rerksuttisiridach, Executive Chef of the Simply Thai Restaurant in Vancouver, BC.   This one is rice noodle based and has the Chinese influences of soya sauce and oyster sauce.

Pad Thai Noodles
(Guey Teuw Bhud Thai )
However you pronounce it, this is a fantastic noodle classic.

Pad Thai Noodles ala Spicy Steve
(Guey Teuw Bhud Thai )
This is one of many versions of Thailand's most famous noodle dish, Pad Thai. This recipe is based on a version served at Vancouver's venerable Salathai Restaurant on Cambie Street. Another variation is to add lime instead of tamarind and sometimes I add both.

Pineapple Fried Rice
(Khow Bhud Sub-Pa-Rode)
This is a very tangy rice dish due to the combination pineapple and fish sauce. The real appeal is in the presentation when one makes the little extra effort to scoop out the pineapple half to serve the rice in. For vegans, sustitute light soy sauce for the fish sauce and try a little pickled raddish and pressed tofu stir-fried instead of pork and prawns.


VEGETABLES

Spicy Stir-Fried Baby Corn and Tofu
(Khao Phot On Kap Tao-Hu Phat Phrik Sot)
This is a nice simple and quick tasty dish. It makes a great accompaniment for other dishes or can be eaten
alone. It is also truly vegetarian - no shrimp or fish sauce.

Stir-Fried Mushrooms with Chilli and Basil
(Phat Kaphrao Het)
A delicious and tasty vegetarian dish that is simple to prepare. An excellent dish for mushroom lovers.

Stir-Fried Tofu & Pickled Radish
(Phat Thai Rai Sen)
This is a vegetarian dish that combines the flavours of hot, sour, salty, and sweet with nuts, tofu, eggs and beansprouts.


DESSERTS

Sweet Mango and Sticky Rice
A delicious and traditional Thai dessert that is sure to please.  This one comes from Montri Rattanaraj of Montri’s Thai Restaurant in Vancouver.