Stir-Fried String bean and shrimp

If you like Thai food, you're going to fall in love with this simple Thai stir fry recipe!  This Thai Stir-Fried String bean and shrimp with Oyster Sauce one of Thai local food recipe, easy to make.  Fresh, healthy, crisp and just plain good, these veggies are so delicious.

Ingredients:

• 300 g. String Bean or any kind of vegetable
• 5 cloves garlic, chopped
• 3 tbsp vegetable oil
• 2 tbsp oyster sauce
• 1 tbsp Soy Sauce
• ¼  teaspoon pepper powder

Preparations:

1. Clean and remove the shrimp shell but leave the tails (for good appearance).
2. Then cut open the back of each shrimp to remove the veins.
3. Wash the string bean in clean water. Remove and drain then cut into 1 ½ " long.
4. Heat oil in wok over high heat. Wait until the oil is smoky, then pour shrimp for fry until turn to pink.
5. Add cut string bean and garlic, oyster sauce, soy sauce and water (all ingredients in the wok)
6. Stir quickly for 2-3 minutes then turn down the heat.
7. Transfer to a serving place. Sprinkle with pepper powder.
8. Serve immediately with hot steamed rice.

  

Stir Fried Crispy Pork With Red Curry Paste

Stir-fried crispy pork with red curry paste and long green bean that made easy to find. In Thailand we called “Mou Krob Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand also.

Ingredients:

• 400 gs Crispy pork, cut into well pieces
• 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)
• 2 kaffir lime leaves, sliced thinly
• 3 tbsp red curry paste
• 3 tbsp fish sauce
• 1 tbsp sugar
• coriander leaves ( for garnishing )

How to Cook:

• Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.
• Add Crispy pork and stir fry about 3 minutes.
• Then add string beans (or vegetables that you choose), fish sauce and sugar.
• Stir fry until vegetables cooked, then add sliced kaffir lime leaves,and stir fry for another 30 seconds.
• Transfer to a serving dish.
• Garnish with coriander leaves and serve immediately with hot steamed rice.

Stir-Fried Squid With Roasted Chili Paste (Pla Meuk Pad Nam Prik Paw)

Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. This Thai roasted chili paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes. Roasted Chili Paste makes for excellent Thai chili paste.

INGREDIENTS:

• 350 g squid, cut into well pieces
• 50 g spring onion, cut into 1/2" long
• 2 red or yellow chilies, cut diagnally
• 1/2 onion, sliced
• 1 1/2 tsp roasted chili paste
• 1 tsp soy sauce
• 1/2 tsp sugar
• cooking oil
• coriander leaves (for garnishing)

PREPARATIONS:

• Heat oil in a wok over medium heat.
• Add squid and onion together, stir quickly until nearly cooked.
• Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.
• Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.
• Transfer to a serving dish.
• Garnish with coriander leaves on top and serve immediately with steamed rice.

 

Stir Fried Chicken With Red Curry Paste (Gai Pad Prik Khing)

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand.

Ingredients:

• 400 gs chicken, cut into well pieces (or prawns, pork, beef) 
• 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.) 
• 2 kaffir lime leaves, sliced thinly 
• 3 tbsp red curry paste 
• 3 tbsp fish sauce 
• 1 tbsp sugar 
• coriander leaves ( for garnishing )

Preparations:

• Heat oil in a wok over medium heat, then add red curry paste. 
• Stir fry until aromatic. 
• Add chicken and stir fry until nearly cooked (about 3-5 minutes). 
• Then add string beans (or vegetables that you choose), fish sauce and sugar. 
• Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, 
• and stir fry for another 30 seconds. 
• Transfer to a serving dish. 
• Garnish with coriander leaves and serve immediately with hot steamed rice.