Thai Food – Phad Ka Prao and Kaeng Liang Recipe

Phad Ka Prao


Phad Ka Prao sauce 80 g

Chicken fillet 80 g

Steamed rice 250 g Cut in 0.5 cm

Vegetable oil 20 g

Water 5 g

Sliced red spur chili 25 g

Note: This portion is for 2 servings.

How to cook

1. Stir-fry sliced chicken with oil until the meat is cooked.

2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.

Phad Ka Prao sauce Ingredient


Basil 50 g Garlic 375 g

Galangal 50 g

Shrimp paste 15 g

Palm sugar 100 g

Vegetable oil 500 g

Hot chilies (green/red) 150 g

Shallots 125 g

Grounded pepper 2.5 g

Fish sauce 375 g

Salt 25 g

Water 1000 g

Note: This recipe makes 2.5 kg of Pad Ka Prao sauce

How to cook

1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.

2. Stir-fry Pad Ka Prao paste with oil until fragrant.

3. Add fish sauce, palm sugar and salt.

4. Pack in plastic bags, 80 gram per bag.

Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.

Medical Benefit

– Basil: Release tension, high blood pressure

– Red & green hot chili: Digestive, laxative, expectorant, cold relief

– Shallot: Relief cold, catarrh

– Garlic: Reduce cholesterol, cancer, infection, antifungal

– Galangal: Carminative, expectorant

Kaeng Liang (Spicy herb vegetables soup) Main Ingredient


Kaeng Liaeng soup 500 g z

Peeled and sliced pumpkins 450 g

Peeled and sliced sponge gourd 300 g

Mushroom 250 g

Ivy gourd 150 g

Lemon basil 70 g

Note: This recipe is for 3 servings.

1. Add Kaeng Liaeng soup in a pot, bring to boil.

2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil.

3. Ready to serve.

Kaeng Liang Soup Ingredient


Grounded pepper 100 g

Shallot 750 g

Dried shrimps 600 g

Food seasoning (pork flavor) 270 g

Shrimp paste 260 g

Thai chilies 40 g

Water 13 kg

Note: These ingredients are for 13 kg.

How to cook

1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely.

2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.

Strong point of Kaeng Liang: Low fat and low calories. Fibers from vegetables.

Medical Benefit

Pepper: Peptic, carminative, cooling

Shallot: Relief cold, catarrh

Hot chili: Digestive, laxative, expectorant, cold relief

Sweet basil: Carminative

Gord gourd: Carminative, relief fever, nourish eyes

Sponge gourd: Nourish heart, laxative, cooling

Pumpkin: Nourish eyes

Source by Wevangti Vangra

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