Features a selection of authentic Thai recipes with a fresh, healthy twist, for all occasions from family meals to entertaining friends; over 80 healthy and delicious Thai recipes ranging from classic favourites to modern ideas and variations; and easy-to-follow recipes for quick-to-prepare meals.
Table of Contents
Introduction; Cutting down on fat and salt; * Healthy cooking techniques; * Essential equipment and ingredients; * Menu plans; Starters and Soups; Including: Golden baskets; * Chicken satay; * Pan-fried fish cakes with green beans; * Thai dim sum; * Hot and sour soup with mixed seafood; Salads; Including: Green papaya salad with chillies and lime; * Grilled squid salad with cashew nuts; * Quail egg salad with steamed prawns; * Spicy sliced steak; Fish and Seafood; Including: Grilled fish with three flavour sauce; * Stir-fried crab with vermicelli; * Seafood curry steamed in banana leaves; * Stir-fried scallops with baby pak choi; Meat and Poultry; Including: Green curry beef with bamboo shoots; * Steamed pork spare ribs with coriander roots; * Red curry chicken with Thai baby aubergine; Vegetables; Including: Stir-fried mixed vegetables with bean curd; * Stir-fried mushrooms with ginger; * Jungle curry with mixed vegetables; Rice and Noodles; Including: Fried rice with prawns, crab and curry powder; * Rice soup with minced pork; * Thai fried noodles with prawns; * Dry won ton; Desserts; Including: Watermelon sorbet; * Quail eggs in ginger syrup; * Sticky rice with mango; * Lemon grass and lime sorbet; Basic recipes and accompaniments; Index.
OI CHEEPCHAIISSARA was born in Thailand and took her degree in Bangkok at the Poh-Chang College of Arts. Now living in England, she runs her food manufacturing business, teaches Thai cooking and is the author of The Food of Thailand and A Little Taste of Thailand.