Thai Foods – Phad Ka Prao and Kaeng Liang Recipe

Phad Ka Prao


Phad Ka Prao sauce 80 g

Rooster fillet 80 g

Steamed rice 250 g Cut in .five cm

Vegetable oil 20 g

Water five g

Sliced pink spur chili twenty five g

Be aware: This part is for 2 servings.

How to cook

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

2. Increase spur chili, steamed rice and Phad Ka Prao sauce, blend completely. Set basil, blend jointly prior to eradicating from the warmth and it is completely ready to serve.

Phad Ka Prao sauce Component


Basil 50 g Garlic 375 g

Galangal 50 g

Shrimp paste fifteen g

Palm sugar 100 g

Vegetable oil 500 g

Sizzling chilies (inexperienced/pink) 150 g

Shallots 125 g

Grounded pepper 2.five g

Fish sauce 375 g

Salt twenty five g

Water 1000 g

Be aware: This recipe will make 2.five kg of Pad Ka Prao sauce

How to cook

1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste jointly. Increase basil and about grind them.

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

3. Increase fish sauce, palm sugar and salt.

4. Pack in plastic baggage, 80 gram for each bag.

Solid place of Khao Phad Ka Prao: Lower energy and fat in contrast to Phad Thai. Large phosphorus from hen.

Professional medical Profit

– Basil: Release tension, superior blood force

– Crimson & inexperienced hot chili: Digestive, laxative, expectorant, chilly reduction

– Shallot: Aid chilly, catarrh

– Garlic: Lessen cholesterol, most cancers, an infection, antifungal

– Galangal: Carminative, expectorant

Kaeng Liang (Spicy herb veggies soup) Most important Component


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

Be aware: This recipe is for 3 servings.

1. Increase Kaeng Liaeng soup in a pot, convey to boil.

2. Increase sliced pumpkins first and then incorporate other veggies this kind of as sponge gourd, mushrooms and ivy gourd. Carry to boil. Get rid of from the warmth and then sprinkle lemon basil.

3. Ready to serve.

Kaeng Liang Soup Component


Grounded pepper 100 g

Shallot 750 g

Dried shrimps 600 g

Foods seasoning (pork flavor) 270 g

Shrimp paste 260 g

Thai chilies forty g

Water thirteen kg

Be aware: These elements are for thirteen kg.

How to cook

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

2. Set Kaeng Liaeng paste and water in a pot. Increase food items seasoning and convey to boil.

Solid place of Kaeng Liang: Low fat and small energy. Fibers from veggies.

Professional medical Profit

Pepper: Peptic, carminative, cooling

Shallot: Aid chilly, catarrh

Sizzling chili: Digestive, laxative, expectorant, chilly reduction

Sweet basil: Carminative

Gord gourd: Carminative, reduction fever, nourish eyes

Sponge gourd: Nourish coronary heart, laxative, cooling

Pumpkin: Nourish eyes

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