recipes

Kanom Jeeb

Kanom Jeeb

Thai-Style Steamed Dumplings
These are the Thaiversion of Chinese shumai dumplings. There’s a lot of Chinese influence in Thaifoods like noodles and rice. My grandparents immigrated from China to Thailand,as did so many others, and this is a comfort food from southern China to manyThai-Chinese.
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Ingrediënten

MAKES: 24 DUMPLINGS

  • 10 dried Chinese black mushrooms
  • 1½ lb 680 g coarsely ground pork
  • 1 lb 450 g shrimp, peeled, deveined and coarsely chopped
  • 1 tsp kosher salt
  • 4 tsp 20 g white sugar
  • 1 tbsp 15 ml peanut oil
  • ¼ cup 60 ml oyster sauce
  • 2 tbsp 30 ml fish sauce
  • 2 tsp 6 g cornstarch
  • 2 tbsp 30 ml sesame oil
  • Pinch white pepper
  • 24 Hong Kong–style round dumpling skins or wonton skins
  • 2 large carrots cut into ¼-inch (6-mm) squares
  • Grandma’s Everything Dipping Sauce optional)

Instructies

  • Soak the mushrooms in hot water for 30 minutes to reconstitute them.
  • Drain and rinse the mushrooms, remove the stems and chop them into a small dice.
  • In a large bowl, combine the soaked mushrooms, pork, shrimp, salt, sugar, peanut oil, oyster sauce, fish sauce, cornstarch, sesame oil and pepper and mix until well combined.
  • You can also use a mixer with the paddle attachment for this.
  • Cover the bowl and let it rest in the refrigerator for at least 1 hour or overnight.
  • When you’re ready to cook, lay a dumpling skin on your work surface.
  • Cover the remaining dumpling skins with a damp towel to keep them from drying out.
  • Place about 2 tablespoons (30 g) of filling in the center.
  • Hold the filling in place with your fingers and use the other hand to twist the skin around the filling.
  • While twisting, place three carrot pieces in the top center.
  • Make sure to flatten the top of the filling into the skin.
  • Place the bottom of the dumpling on the work surface and flatten it out.
  • Repeat this process until all the filling is gone.
  • Set up a bamboo steamer over a pot with at least 4 inches (10 cm) of boiling water.
  • Steam the dumplings in a steamer basket over high heat for about 7 minutes, or until cooked through.
  • Serve hot, either plain or with dipping sauce.
  • My favorite sauce with these is Grandma’s Everything Dipping Sauce.
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Recipe Category Fish / Seafood / Pork / Side Dish
Country Thailand

Satay Gai

Satay Gai

Chicken Satay 
The original Thaifusion dish, satay comes from Indonesia and Malaysia. But the Thai version, inmy humble opinion, has a better range of flavors. The meat is more savory andthe sauce is sweeter, but in a pleasant way. It draws on the influence ofIndians, Muslims and Arabs traveling through Thailand trading spices andtextiles.
My tip for this dish isusing Thai curry paste for its incredible amount of herbs, which will bring alot of flavor to the meat. This recipe uses chicken but any of your favoriteproteins will make a delicious satay.
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Ingrediënten

MAKES: 10–12 SKEWERS

  • 2 tsp 14 g red curry paste
  • 1 tbsp 6 g curry powder
  • ½ tbsp 8 g ground black pepper
  • 1 tbsp 15 g kosher salt
  • 1 tbsp 15 g white sugar
  • 1 tsp garlic powder or more to taste
  • ¼ cup 60 ml full-fat coconut milk
  • 2 lb 907 g chicken breast
  • 10 –15 6-inch [15-cm] bamboo skewers, soaked
  • Oil or cooking spray for grilling
  • Thai Peanut Sauce for serving

Instructies

  • To make the marinade, combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
  • Slice the chicken against the grain into 2-inch (5-cm) square tiles about ¼ inch (6 mm) thick.
  • Add the chicken to the marinade and massage it with your hands to coat it evenly.
  • Thread the chicken onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
  • You can cook the skewers immediately or cover and marinate in the fridge overnight for better flavor and tenderness.
  • Heat a grill or griddle to high and preheat for at least 5 minutes.
  • Rub a little oil on the grill or spray with pan spray.
  • Cook the chicken for 3 to 5 minutes on the first side or until you get a nice brown color.
  • Flip and cook for another 3 to 5 minutes until just cooked through.

Notes / Tips / Wine Advice:

Serve with the peanut sauce.
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Recipe Category Chicken
Country Thailand

Nam Jim Satay

Nam Jim Satay

Thai Peanut Sauce
Peanut sauce is thetraditional accompaniment to satays, but I know so many people that eat it oneverything. While it’s also eaten in Indonesia, the Thai version is creamierand sweeter. You can thin the sauce out and make a peanut dressing by addingunseasoned rice vinegar.
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Ingrediënten

MAKES: 2½ CUPS (600 ML)

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 1 tbsp 21 g red curry paste, or more to taste
  • 2 cups 480 ml full-fat coconut milk
  • 2 tbsp 32 g peanut butter (either chunky or smooth), or more to taste
  • 2 tbsp 30 ml fish sauce
  • ½ tsp unseasoned rice vinegar
  • 2 tbsp 30 g white sugar, or more to taste

Instructies

  • Stir in the coconut milk, then bring it to a boil and cook for 2 minutes while constantly stirring.
  • Be careful not to let it boil over.
  • Add the peanut butter and stir constantly until the sauce begins to thicken and come together, 2 to 3 minutes.
  • Reduce the heat to a simmer and add the fish sauce, unseasoned rice vinegar and sugar.
  • Cook the sauce for 1 minute more, then remove it from the heat.
  • An oily film will rise to the top; skim it off if you wish.

Notes / Tips / Wine Advice:

You can serve the sauce immediately, or keep it in the fridge for up to a month.
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Recipe Category Nuts / Sauce
Country Thailand

Laap Gai Isaan

Laap Gai Isaan

Isaan Chicken Laarb
This tangier version ofchicken laarb salad is influenced by the Isaan, or northeastern, area ofThailand. By contrast, the northern version is more savory than the Isaanversion, with a variety of pork offal meats like liver and cracklins. Northernfood is very healthy and delicious. Always serve this dish with a variety offresh raw vegetables.
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Ingrediënten

MAKES: 4–6 SERVINGS

  • 1 tbsp 15 ml tamarind concentrate
  • 1½ lb 680 g ground chicken breast
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 3 cloves garlic minced
  • 1 large shallot thinly sliced
  • ¼ cup 60 ml fish sauce
  • ½ cup 120 ml fresh lime juice
  • ½ cup 110 g palm sugar or brown sugar
  • 1 –2 tsp 3–6 g Thai chili powder
  • ½ cup 46 g mint leaves
  • ½ red onion thinly sliced
  • ¼ cup 55 g roasted rice powder (see Pro Tip)
  • 3 –4 scallions thinly sliced on the bias

Instructies

  • Thin-sliced red onion Thin-sliced cucumber Green cabbage wedges
  • Stir the tamarind concentrate into the ground chicken in a large bowl and let it stand for 15 minutes.
  • Heat a medium-sized pan over high heat and add the oil.
  • When you see the first wisps of white smoke appear, sauté the garlic and shallot until the shallot becomes translucent, about 1 minute.
  • Fold in the chicken and stir-fry until the chicken is just cooked through, 3 to 4 minutes.
  • If any liquid is released, either drain it or reduce it so it does not dilute the seasonings.
  • Turn off the heat, then stir in the fish sauce, lime juice, sugar and chili powder and mix well.
  • Adjust the flavors as necessary to your taste.
  • Fold in the mint, red onion, roasted rice powder and scallions (reserving some scallions for garnish) until well combined.
  • Garnish with the reserved scallions and serve with the red onion, sliced cucumber and cabbage wedges.
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Recipe Category Chicken
Country Thailand

Roti Bread

Roti Bread

Thai Buddhism and manyspices and dishes are a direct influence from Indian culture. These arebasically Indian paratha bread made from wheat flour, then oiled and layered tobe cooked on a hot flattop. The most common way to eat them is a sweet versionby adding sugar and condensed milk. I also like to pair them with curry as astarch and an eating implement. Break off a chunk of bread, dunk it into curryand grab a piece of chicken on the way out.
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Ingrediënten

MAKES: 8 FLATBREADS

  • ½ cup 120 ml water
  • 1 tbsp 15 g white sugar
  • ½ tsp kosher salt
  • ¼ cup 60 ml milk
  • 1 egg
  • 4 tbsp 56 g unsalted butter, melted
  • 3 cups 375 g all-purpose flour Cooking oil

Instructies

  • To the bowl of a stand mixer, add the water, sugar and salt.
  • Stir well to dissolve the sugar and salt.
  • Add the milk, egg and melted butter.
  • Using a fork, scramble the egg for about 10 seconds and mix the ingredients together.
  • Add the flour to the bowl, then attach the dough hook to the mixer, and knead on low for about 7 minutes.
  • The dough should be tacky but not sticking to the container or your hand.
  • This dough is quite wet compared to regular bread dough.
  • Stretching the dough between your fingers should make a small windowpane.
  • Prepare a separate resting container for the dough by oiling the inside of the container and adding some oil to the bottom of the container.
  • Oil your hands.
  • Divide the dough into eight equal pieces, each about the size of a golf ball or slightly larger.
  • Form each ball by pulling a side of the ball and tucking it in the middle.
  • Rotate and repeat the pulling and tucking until the ball is smooth.
  • It should not take more than half a minute per ball.
  • Finally, push the dough from the bottom through the space between your thumb and your index finger.
  • The ball should be smooth and tight.
  • Tuck the rest in and pinch it together.
  • Oil the dough ball and place it in the oiled container.
  • Form the rest of the dough balls and let them sit and bathe in the oil for at least 20 minutes.
  • You can also leave them out overnight.
  • Do not refrigerate.
  • The resting period is very important as it lets the gluten relax.
  • The relaxed dough is easier to spread out during slapping.
  • Place a dough ball on an oiled work surface.
  • Flatten the ball, then use a small rolling pin or your flat palm to spread it into a circle about ¼ inch (6 mm) thick.
  • Sprinkle with a few drops of oil.
  • Using a knife or dough scraper, make a cut to the middle of the circle.
  • Start with the cut and roll the dough around until you meet the end of the cut, forming a tight cone.
  • Then take the thick side with a lot of layers and start opening up the layers and flattening into a disc.
  • This will create a layering effect.
  • Roll the disc ¼ inch (6 mm) thick.
  • Repeat until all the dough balls are cut, rolled and layered.
  • Heat a heavy skillet, preferably cast iron, over medium-high heat for about 3 minutes, until hot.
  • Place one roti on the hot skillet.
  • Cook until golden brown on the bottom, then flip and repeat cooking the other side, for about 5 minutes total.
  • Repeat until all the rotis are cooked.
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Recipe Category Bread
Country Thailand

Peek Gai Yat Sai

Peek Gai Yat Sai

Stuffed Chicken Wings Aka Angel Wings 
We served this dish inour first Thai restaurant when I was a kid. I loved these stuffed chicken wingsthen and continue to make these for my kids. The technique removes most of thebones and turns a wing into a boneless drumstick. It might seem difficult at first,but you’ll get the deboning technique after a few tries.
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Ingrediënten

MAKES: 4 SERVINGS

  • 6 whole large chicken wings about 1¼ lb [567 g]
  • 3 medium dried shiitake mushrooms
  • 1 cup 2 oz [55 g] dried glass noodles, soaked in warm water
  • 6 oz 170 g ground pork (ideally coarse ground)
  • 1 shallot minced
  • ½ cup 20 g shredded carrot
  • 1 scallion thinly sliced
  • 1 clove garlic finely minced
  • 1 tbsp 15 g white sugar
  • 2 tbsp 30 ml fish sauce
  • 1 tsp kosher salt
  • Heavy pinch ground black pepper
  • Canola or other high-temperature cooking oil for frying
  • 1 cup 128 g cornstarch or potato starch
  • 3 eggs
  • 3 cups 168 g panko breadcrumbs
  • Thai sriracha
  • Sweet chili sauce or plum sauce
  • Sliced cucumbers and carrots

Instructies

  • To prep the chicken wings, begin by removing the large drumette bone by carving the skin and connective tissue around the top of the bone.
  • Pull the skin and meat back from the bone until you reach the end of the bone.
  • Separate the bone from the wing.
  • Next, remove the two bones from the middle section by cutting the cartilage cap, exposing the bones.
  • When the meat and skin are separated from the bones, pull it down like a sleeve until you reach the joint connected to the wing tip.
  • Using a dry paper towel for grip, rotate each one until it pops out.
  • Now you have a wing tip and a boneless section that will act as a pocket for the stuffing.
  • Place them in the fridge until you’re ready to stuff.
  • To make the stuffing, soak the mushrooms in a small bowl with hot water (enough to cover them) for about 15 minutes.
  • Meanwhile, drain the glass noodles and use scissors to cut the glass noodles into 1-inch (3-cm) pieces.
  • Place the glass noodles in a large bowl.
  • Add the ground pork, shallot, carrot, scallion, garlic, sugar, fish sauce, salt and pepper.
  • By now the mushrooms should be reconstituted; drain them, give them a good squeeze to remove as much liquid as possible and mince them finely.
  • Add the mushrooms to the filling mix in the bowl.
  • I like using my hands to mix, but feel free to glove up if you prefer.
  • Massage the mixture together until fully combined and there are no clumps of any single ingredient, 1 to 2 minutes.
  • When you’re ready to stuff, make sure the wings are very dry.
  • Pat them down with paper towels to make sure you don’t have any excess moisture inside.
  • This can lead to bubbles and blowouts when frying.
  • Scoop out about ½ cup (100 g) of filling and start filling the wing at the opening where the two bones were.
  • Fill tightly; each wing should be able to take about ½ to ¾ cup (100 to 150 g) of filling.
  • Clean off any excess filling sticking out the top and repeat until all the wings are stuffed.
  • Fill a 4- to 6-quart (3.
  • 8- to 5.
  • 7-L) Dutch oven with 3 inches (8 cm) of oil and heat to 365°F (185°C).
  • Make a fry station by setting out three medium-sized bowls.
  • Add the cornstarch to the first bowl.
  • Crack the eggs into the second bowl and whisk well.
  • Add the panko to the third bowl.
  • When the oil reaches temperature, start by dredging a stuffed wing with cornstarch, coating evenly on all sides.
  • Knock off any excess cornstarch, then coat with the eggs from the second bowl.
  • Immediately go from the egg right into the panko breadcrumbs.
  • Press both sides gently into the panko, knock off the excess, then place the coated wing right into the fryer.
  • Fry in small batches, making sure the oil never drops below 350°F (175°C).
  • Fry each wing for 3 to 4 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F [75°C]).
  • You can slice each wing into thirds or serve whole.
  • I love serving these wings with Thai sriracha, sweet chili sauce or plum sauce and some crisp cold veggies like cucumbers and carrots.
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Recipe Category Chicken
Country Thailand

Keow Taud

Keow Taud

Fried Wontons
Wonton soup is not theonly way to enjoy these delicious dumplings. As a kid, I loved starting my mealwith fried crispy wontons served with sweet chili sauce. You can use thisrecipe to make poached wontons for soup as well.
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Ingrediënten

  • MAKES: 24 WONTONS
  • 1 lb 454 g coarsely ground lean pork
  • 1 lb 454 g medium shrimp, peeled, deveined and coarsely chopped
  • 2 tbsp 30 ml thin soy sauce
  • 2 tbsp 30 ml oyster sauce
  • Few drops sesame oil
  • 2 tsp 10 ml sherry
  • 1 tsp white sugar
  • 1 scallion minced
  • 1 tsp cornstarch
  • Pinch salt
  • Pinch white pepper
  • 24 wonton wrappers
  • 1 egg lightly beaten, for sealing
  • 2 qt 1.9 L canola or other high-temperature cooking oil
  • Sweet chili sauce or plum sauce for serving

Instructies

  • Combine the pork, shrimp, soy sauce, oyster sauce, sesame oil, sherry, sugar, scallion, cornstarch, salt and pepper in a large bowl, mixing them together well.
  • Lay one wonton wrapper in front of you.
  • Moisten all the edges of the wonton wrapper with the beaten egg.
  • Place a heaping teaspoon of filling in the center, then fold over to make a triangle.
  • With both hands hold the triangle by the two widest corners then push down so that the filled center folds up similar to a tortellini.
  • Place the completed wontons on a tray.
  • Uncooked, the wontons can be wrapped and kept frozen for 1 to 2 weeks then dropped into the fryer frozen.
  • When ready to cook, heat the oil in a 4- or 5-quart (3.
  • 8- or 4.
  • 7-L) Dutch oven or pot until the oil reaches 360°F (180°C).
  • Working in small batches, fry the wontons until golden, about 2 minutes on each side.
  • Drain on a wire rack placed over a cookie sheet.
  • I like to serve the wontons with sweet chili or plum sauce.
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Recipe Category Fish / Seafood / Pork / Side Dish
Country Thailand

Moo Ping

Moo Ping

GrilledPork Sticks
Literally translated to“grilled pork,” moo ping is a street food specialty of sticky, garlic-marinatedpork on skewers. Almost always paired with sticky rice, it’s one of the mostperfect foods. Pork butt has the perfect balance of flavor and texture in myopinion, but you can substitute pork loin or tenderloin in this recipe.
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Ingrediënten

MAKES: 10–12 SKEWERS

  • 3 cloves garlic minced
  • 1 tsp white pepper
  • 1½ tbsp 5 g cilantro roots (stems are okay if you can’t find roots)
  • ¼ cup 60 ml Thai soybean sauce
  • 2 tbsp 30 ml sweet soy sauce
  • 2 tbsp 28 g palm sugar or brown sugar
  • 3 tbsp 45 ml fish sauce
  • 3 tbsp 45 ml oyster sauce
  • 2 lb 907 g pork butt
  • 10 –15 6-inch [15-cm] bamboo skewers, soaked
  • Oil or cooking spray for grilling

Instructies

  • To make the marinade, combine the garlic, pepper, cilantro, soybean sauce, sweet soy sauce, sugar, fish sauce and oyster sauce in a mini food processor.
  • Pulse four to six times, until all the ingredients blend into a smooth marinade.
  • Slice the pork against the grain into 1½-inch (4-cm) square tiles about ¼ inch (6 mm) thick.
  • Combine the pork and the marinade in a large bowl, and massage the pork to coat it evenly.
  • Cover and let marinate for 4 hours or overnight.
  • Thread the pork onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
  • You can cook them immediately or freeze the pork sticks, wrapped tightly, for up to 2 months.
  • When ready to cook, heat a grill or grill pan to high and preheat it for at least 5 minutes.
  • Rub a little oil on the grill or spray with pan spray.
  • Grill the pork for 3 to 5 minutes on the first side, until you get a nice brown color.
  • Flip and cook for another 3 to 5 minutes, until just cooked through.

Notes / Tips / Wine Advice:

Pro Tip:

You can substitute boneless chicken thighs or your favorite steak cuts in this recipe. I make these in big batches and freeze them raw on the stick tightly wrapped. You can defrost them in the fridge the day before you cook them, and it actually makes them more tender.
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Recipe Category Pork
Country Thailand

Popia Taud

Popia Taud

ThaiCrispy Spring Rolls 
The difference betweenegg rolls and spring rolls are the feeling but also the wrappers. Egg rollwrappers are doughier and fry up with little holes in them. Spring rollwrappers fry up tight, airy and very crispy. They eat a lot lighter than eggrolls. These Thai spring rolls are similar to Vietnamese egg rolls.
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Equipment

Ingrediënten

MAKES: 12 ROLLS

  • 6 oz 170 g coarse-ground pork
  • 1 cup 2 oz [55 g] dried glass noodles, soaked in warm water
  • 3 medium dried shiitake mushrooms soaked in warm water
  • 1 shallot minced
  • ½ cup 20 g shredded carrot
  • 1 scallion thinly sliced
  • 1 clove garlic finely minced
  • 1 tbsp 15 g white sugar
  • 2 tbsp 30 ml fish sauce
  • 1 tsp kosher salt
  • Heavy pinch ground black pepper
  • Canola or other high-temperature cooking oil for frying
  • 12 medium-sized 8.5-inch [22-cm] square pastry wrappers
  • 1 egg beaten slightly, to help seal the rolls
  • Thai sweet chili sauce for dipping

Instructies

  • To make the filling, add the ground pork to a mixing bowl.
  • Drain the soaked noodles and cut them into approximately 1-inch (3-cm) pieces.
  • Drain the soaked mushrooms, remove the stems and cut the caps into a small dice.
  • Add the noodles and mushrooms to the bowl with the pork, along with the shallot, carrot, scallion, garlic, sugar, fish sauce, salt and black pepper.
  • Mix well to incorporate everything evenly into the pork.
  • Allow the mixture to rest for 15 minutes, or make this ahead and store it in the fridge until you’re ready to cook.
  • In a 6- to 8-quart (5.7- to 7.6-L) Dutch oven, preheat about 5 inches (13 cm) of the oil to 360°F (180°C).
  • While the oil is heating, peel off a sheet of pastry wrapper and place it on a work surface with one of the points facing down (in a diamond orientation).
  • Scoop out a Ping Pong ball–sized portion of the pork filling, about 1½ ounces (43 g).
  • Place the filling in the center of the pastry.
  • Take the southern corner and bring it up to the northern corner.
  • Applying gentle pressure with your fingers, pull back to shape and tuck the filling into a cylinder about 3 inches (8 cm) in length.
  • Flatten the sides of the tube and fold inward.
  • Use a pastry brush to brush a little of the beaten egg near the northern corner and roll the package forward to complete the roll.
  • Place it seam-side down and form the remaining rolls.
  • When the oil has reached temperature, carefully fry the rolls in two batches (or more if necessary) until the wrappers are golden brown and crispy, and the filling has reached 165°F (75°C) internal temperature.
  • Remove the rolls to a rack or a tray lined with paper towels to drain excess oil.
  • Serve with Thai sweet chili sauce.
  • Pro Tips: You can freeze these spring rolls before frying.
  • Also if you have leftover fried rolls, one of my favorite ways to reheat them is in the air fryer set to 375°F (190°C), full fan.
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Recipe Category Snacks
Country Thailand

Hoy Malaengphoo Nung

Hoy Malaengphoo Nung

SteamedMussels With Thai Herbs In Spicy Broth 
This is my version of adish that originated at Jitlada in Los Angeles. The current family that runsJitlada is from southern Thailand, but this dish predates even the Singsanongfamily back to the original owners. I like using frozen New Zealand musselsbecause they are flash-frozen, which means they’re always fresh, plus they’realready cleaned and super sweet. That said, I would also use this recipe on anyfreshly harvested mussel.
Portions:4
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Ingrediënten

  • 2 lb 907 g live mussels or frozen New Zealand mussels (not defrosted)
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 cloves garlic chopped
  • 1 shallot
  • 1 stalk lemongrass tough outer leaves discarded and thinly sliced on the bias
  • 3 kaffir lime leaves
  • 4 thin slices galanga
  • 2 –3 whole Thai or dried chilies smashed to expose the seeds
  • 1 tbsp 15 g chili paste in soybean oil
  • 2½ cups 590 ml Thai Chicken Stock or plain chicken stock
  • ½ cup 12 g Thai sweet basil leaves
  • ½ cup 8 g roughly chopped cilantro
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml fresh lime juice

Instructies

  • If using fresh mussels, rinse the mussels and scrub well.
  • Remove any barnacles and beards and make sure they are closed and alive.
  • Discard any mussels with cracked shells.
  • Heat a 4-quart (3.
  • 8-L) lidded saucepan over high heat for about 30 seconds.
  • Swirl in the oil and heat until you see wisps of white smoke.
  • Add the garlic, shallot, lemongrass, kaffir lime leaves, galanga and dried chilies to the pot.
  • Sauté for 1 to 2 minutes until fragrant and heated through.
  • Add the chili paste in soybean oil and chicken stock to the pot, and give it a good stir to dissolve the paste.
  • Add the mussels to the pot and cover.
  • Let the broth come to a boil and cook the mussels until they open, 2 to 3 minutes.
  • If using frozen New Zealand mussels, they will not open but will be cooked through.
  • Remove the lid and add the basil and cilantro.
  • Stir them into the broth and let cook for about 30 seconds.
  • Turn off the heat and stir in the fish sauce and lime juice.
  • Taste and adjust the seasonings if you’d like.
  • If you used fresh mussels, discard any that did not open.
  • Pieces of galanga and lemongrass are generally not eaten so either fish them out or warn your guests not to eat them.
  • Serve hot.
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Recipe Category Fish / Seafood
Country Thailand
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