The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home

by Danette St. Onge

Overview

Fast, simple, and scrumptious Thai food—no restaurant required.

Create the exciting flavors of your favorite Thai meals in your own kitchen—no delivery necessary. The Better-than-Takeout Thai Cookbook reveals the secrets to making iconic dishes and introduces a menu of new options to discover.

The Better-than-Takeout Thai Cookbook shows you how to easily prep your pantry so you'll be ready to cook in 30 minutes or less. You'll even learn how to make curry paste from scratch to have on hand for last-minute meals. Alongside the recipes, this Thai cookbook includes serving suggestions, convenient ingredient swaps, and more.

Inside The Better-than-Takeout Thai Cookbook, you'll find:

• Quick Thai cooking—Make flavorful meals in less than 30 minutes by keeping a handful of signature ingredients in your cupboard.
• A menu of favorites—Find the dishes you crave in chapters organized like a Thai restaurant selection: Noodles, Soups and Salads, Curries, Seafood, and more.
• 100 recipes—Enjoy classic restaurant dishes like Pad Thai and Yellow Curry with Chicken and Potatoes, or try something new like Thai-Style Omelet or Jungle Curry.

Thai food is better homemade with The Better-than-Takeout Thai Cookbook!

Product Details

ISBN-13:	9781623158613
Publisher:	Callisto Publishing
Publication date:	08/01/2017
Pages:	278
Sales rank:	446,307
Product dimensions:	7.40(w) x 8.70(h) x 0.80(d)

About the Author

DANETTE ST. ONGE is a food and travel writer specializing in international cuisines. She has worked as an editor at Cook's Illustrated magazine (America's Test Kitchen), writing and editing articles and recipes and devising kitchen experiments, tips, and taste tests. As a freelancer, she has written about food, dining, and travel and developed, tested, and edited recipes for various clients in print and online media, including Saveur, Zagat, Google, and the Food Network.

Table of Contents

Introduction x

Chapter 1 The Thai Kitchen 1

Chapter 2 Snacks and Starters 29

Grilled Meatball Skewers 31

Fried Tofu 32

Fried Spring Rolls 34

Fresh Spring Rolls 37

Northern Thai Pork and Tomato Dip 39

Fish Cakes 41

Crispy Wonton-Wrapped Shrimp Rolls 43

Chicken Satay Skewers 45

"Curry Puffs": Thai-Style Chicken-and-Potato Samosas 47

Chapter 3 Rice and Noodles 51

Jasmine Rice 53

Sticky Rice 55

Coconut Rice 58

Rice Soup with Pork Meatballs 60

Quick Congee Rice Porridge 62

Fried Rice with Pork and Tomatoes 64

Pineapple Fried Rice with Curry Powder and Shrimp 66

Green Curry Fried Rice 68

Tom Yum Fried Rice with Shrimp 70

Pad Thai 72

Stir-Fried Rice Noodles with Soy Sauce 75

Stir-Fried Rice Noodles with Gravy 78

Spicy Drunken Noodles 81

Thai-Style Stir-Fried Macaroni 83

Chiang Mai Curry with Egg Noodles and Chicken 85

Chapter 4 Soups and Salads 89

Basic Thai Chicken Stock 91

Hot-and-Sour Tom Yum Soup with Shrimp 93

Coconut-Galangal Soup with Chicken 95

Simple Soup with Tofu, Meatballs, and Vegetables 97

Green Papaya Salad 99

Bean Thread Noodle Salad 101

Thai-Style Shrimp Ceviche 103

Spicy Thai-Style Tuna Salad 105

Chicken and Napa Cabbage Salad with Crispy Shallots 106

Pomelo Salad with Toasted Coconut and Mint 108

Northeastern Thai-Style Ground Pork Salad 110

Grilled Eggplant Salad 112

Grilled Steak Salad 114

Mixed Salad with Peanut Dressing 116

Chapter 5 Curries 119

Basic Red Gaeng Kua Curry Paste 122

Jungle Curry Paste 123

Choo Chee Curry Paste 124

Prik Khing Curry Paste 126

Yellow Curry Paste 128

Red Curry Paste 130

Green Curry Paste 132

Panang Peanut Curry Paste 134

Mussamun Curry Paste 136

Jungle Curry with Ground Beef and Kabocha Squash 138

Salmon Fillets and Snow Peas in Choo Chee Curry 140

Red Curry with Shrimp and Pineapple 142

Yellow Curry with Chicken and Potatoes 144

Green Curry with Pork, Bamboo Shoots, and Eggplant 146

Red Curry with Roast Duck and Pineapple 149

Panang Peanut Curry with Beef 151

Mussamun Curry with Beef, Sweet Potatoes, and Peanuts 154

Chapter 6 Vegetables and Tofu 157

Stir-Fried Napa Cabbage 159

Stir-Fried Mixed Vegetables 160

Stir-Fried Tofu with Bean Sprouts 161

Spicy Prik Khing Stir-Fried Green Beans 162

Chinese Broccoli with Crispy Pork Belly 164

Pra Ram Tofu and Spinach in Peanut Sauce 166

Chapter 7 Seafood 169

Poached Fish Fillets in Chili, Garlic, and Lime Sauce 170

Grilled Squid 172

Green Curry Mussels 174

Spicy Stir-Fried Shrimp with Roasted Chili Paste 176

Stir-Fried Yellow Curry Crab 178

Spicy Red Curry Stir-Fried Scallops with Basil 180

Chapter 8 Chicken and Eggs 183

Fried Egg Salad 185

Thai-Style Omelet 187

Son-in-Law Fried Hardboiled Eggs in Tamarind Sauce 189

Stir-Fried Ginger Chicken 191

Stir-Fried Cashew Chicken 193

Stir-Fried Chicken with Basil 195

Five Spice-Braised Chicken and Eggs 197

Grilled Garlic-Lemongrass Chicken 200

Chapter 9 Beef and Pork 203

Crying Tiger Grilled Steak 205

Spicy Stir-Fried Beef with Mushrooms 207

Stir-Fried Beef with Broccoli 209

Sweet-and-Sour Pork 211

Crispy Garlic-Pepper Pork 212

Grilled Pork Skewers 214

Chapter 10 Drinks and Desserts 217

Thai-Style Limeade 219

Thai Iced Tea 220

Tropical Fruit Cocktail with Crushed Ice 221

Bananas in Coconut Milk 222

Mango with Sweet Coconut Sticky Rice 223

Fried Bananas 225

Baked Sweet Potato-Coconut Custard 227

Chapter 11 Sauces and Condiments 229

Ground Roasted Chili Powder 230

Pickled Chiles in Vinegar 231

Chiles in Lime Sauce 232

Spicy Fish Sauce 233

Fried Garlic in Oil 234

Crispy Fried Shallots 235

Chili, Garlic, and Lime Sauce 236

Northeastern Thai Dipping Sauce for Grilled Meats 238

Sweet Chili Sauce 239

Roasted Chili Paste 240

Cucumber Relish 242

Satay Peanut Sauce 243

Appendix A Menus 245

Appendix B Measurement Conversions 249

Resources 250

Acknowledgments 251

Recipe Index 252

Index 254

Editorial Reviews

"Craving your favorite Thai dishes? No need for takeout. Try cooking from Danette St. Onge's new The Better-than-Takeout Thai Cookbook. Pad Thai, curries, and sticky rice are all explained in simple, easy terms that any cook can master." —Kathy Gunst, James Beard Award-winning food writer and Resident Chef of NPR's Here & Now.

"This book has great recipes but, in addition, it has a personality and style that I just fell in love with. My favorite dish, Drunken Noodles, is described as a dish that allegedly stems from the fact "that some lushes love to eat spicy food during (or after) a late-night bender." Just delightful! (PS - The Pomelo salad with toasted coconut and mint is our new family favorite! " –Monica Bhide, author of several Indian cookbooks and food memoirs, including Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen-Simon & Schuster, 2009

"Cooking dishes that have been treasured by families is something close to my heart. Danette St. Onge’s beautiful cookbook is filled with easy yet authentic dishes that carry a story of her family’s heritage into her roots. Having these Thai recipes at my fingertips when I want to cook up dishes full of flavor is a treat for both my family and myself. They take me back to my own travels in Thailand. Experienced home cooks and beginners will enjoy making these colorful dishes at home and turning them into family favorites for generations to come.”—Shanti Christensen, author of Family Style Chinese Cookbook

From the Publisher