Each country has its own national cuisine and its own gastronomic traditions. The cooking of Asian countries differs from the cooking of European countries. Thai cuisine has evolved over the centuries under the influence of the cuisines of not only neighboring India, China, Japan, but also under the influence of Europeans.
Separately, it is worth mentioning the seasonings and spices that are generously seasoned with Thai dishes. Hot peppers and garlic add spiciness to the dishes.
The cymbopogon plant or lemongrass is used as a spice not only in soups, but also in tea. It is possible to use more familiar spicy plants:
- ginger
- dill
- lime leaves
- basilica
Thai chefs cannot do without fruits and vegetables:
- mango
- papaya
- pineapples
- tomatoes
- beans and other legumes
- cucumbers
Very often, fish is cooked not only with vegetables, but also with fruits, mushrooms, and nuts. Various fish and soy sauces are popular.
Many dishes are so spicy and spicy that they definitely need to be washed down. This can be done with water with ice cubes, iced tea or iced coffee. Beer is also popular. Among strong drinks, Thai rum and whiskey are suitable for Thai dishes.
Native Thais have always eaten with their hands. The tradition of eating with spoons and forks is relatively young for this country; not even a hundred years have passed since it appeared in Thailand during the era of King Mongkut. , borrowed from Chinese cuisine, eaten with chopsticks.
If you can’t visit Thailand or a Thai restaurant, you can prepare a Thai dish. If you have some skills and a simple recipe, you can cook it in Thai.
Thai meat, recipe with photo
To cook in Thai traditions, what matters most is not what kind of meat will be used, but how it will be cut, what kind of heat treatment it will undergo and what it will be seasoned with.
For Thai dishes, it is most often customary to cut into very narrow, long strips. Thai chefs do this much more subtly than European chefs for the usual Stroganoff style. Products undergo heat treatment very quickly, mainly in a deep frying pan.
To cook in Thai for three servings you need:
- meat, chicken fillet, veal or lean pork, 800 g
- starch, preferably corn, 70 g
- vegetable oil 70 ml
- 3-4 cloves garlic
- piece of ginger root
- sugar 20 g
- salt to taste
- chili pepper to taste
- soy sauce 50 ml
- vinegar, preferably rice vinegar, 6%, 20 ml
- fresh cucumber 120 g
Preparation
- wash, blot off excess moisture
- Using a sharp knife, cut it into thin and long strips. This is necessary in order to minimize the frying time.
- Heat the oil in a frying pan or saucepan as high as possible. It is advisable to use a Chinese wok, but not every housewife has one.
- Peel one clove of garlic and cut it into slices. Also thinly slice a piece of ginger root. Throw them into the hot meat and fry them properly. After this, the garlic and ginger are removed; they have given their taste and aroma to the oil.
- Sliced meat should be well coated in starch before frying. The most convenient thing is to put the pieces in a bag, pour starch on top, and shake everything well. This will allow the starch to be evenly distributed on the meat pieces.
- Quickly fry the meat in hot oil. To prevent the oil temperature from dropping, this can be done in two steps.
- Add the remaining garlic, hot pepper, and sliced cucumbers. The amount of hot pepper is determined by individual taste, usually 1/3 or 1/2 of the pod is enough.
- Fry everything together for another minute.
- Pour in soy and vinegar. If you don’t have rice vinegar, you can use grape or apple vinegar. Add sugar. In a minute, the Thai meat is ready.
This recipe can be called basic. The good thing about Thai cuisine is that you can use different products. In addition to cucumbers, other vegetables are also suitable, for example, bell peppers, onions, carrots.
The peculiarity of Thai cuisine is the absence of prohibitions on various ingredients. The most important thing is that they are of high quality. Thai dishes combine sweet and sour flavors with a backdrop of hot spices. Make sure of this by cooking Thai meat with vegetables. The recipe is simple, you just need to stick to the technology. We'll talk about this today.
Thai meat: recipe
To make Thai meat tasty and satisfying, remember the basic principles of cooking:
- Use thick-walled wok pans.
- Cook over high heat.
- Cut the meat in a certain way.
This is a feature of the national cuisine of Thailand. In a wide, deep frying pan, they cook meat recipes and even fry grasshoppers. Such dishes do not allow food to burn over high heat. At the same time, food cooks faster, and the ingredients do not lose their beneficial properties.
Unfortunately, not everyone has a wok frying pan, and buying one just to cook meat in Thai style is too expensive. A saucepan or a small cauldron will help you get out of this situation. The main thing is that the walls of the dishes are thick enough and do not have deep scratches. Otherwise, the ingredients will burn instantly.
For Thai meat to be considered as such, it must be cut into thin oblong pieces. The time it takes to fry depends on three factors: the thickness of the cut, the type of meat and the marinade (if provided).
On average, they spend 10–20 minutes on beef; the chicken will cook in 5-10 minutes. It is acceptable to use lamb, which is cooked for 15 to 20 minutes. Thai meat is served with a side dish. White or brown rice, corn or noodles are suitable for this purpose.
Note: use only fresh meat. Frozen semi-finished products take a long time to prepare, and they taste like rubber.
To add piquancy and pungency to the taste, Thais are not used to limiting themselves in spices. Black and red pepper, chopped ginger, curry, chili, garlic, soy sauce and others are used.
How to cook Thai meat with vegetables
How to cook meat in Thai? Desire is necessary, but it alone is not enough. We can't do without ingredients and preparation. So, you will need:
- Chicken fillet - 500 g
- Tomatoes - 4 pcs.
- Onions - one onion
- Bell pepper - 4 pcs.
- Dill and tarragon - one bunch each
- Garlic - 4 cloves
- Soy sauce - 100 g
- Chili sauce - 5–10 g
- Chopped ginger - 5 g
- Tomato paste - 1 tbsp. spoon
- Olive oil
- Salt.
At the preparation stage, dilute tomato paste in a glass of water, add sugar and set it aside. Finely chop the garlic, herbs and also leave to wait in the wings.
Cut the chicken fillet into thin long pieces. Determine their size taking into account the cooking of the meat. Salt the chicken and fry in olive oil for 3-5 minutes. Then place on a plate for a while.
Wash the vegetables and cut into long strips. In a deep bowl, mix with chopped ginger and garlic. Next, throw it into the pan and, stirring continuously, fry for 5-6 minutes. After this, using a slotted spoon, discarding excess oil, place the vegetables in a separate bowl.
It's time for the sauce. Reduce the heat and pour the pre-diluted tomato paste into the pan. While stirring, wait until 50% of the liquid has evaporated. Add salt, chili, soy sauce and stir.
As soon as the sauce is ready, add fried meat and vegetables to it and add chopped herbs. Stir the ingredients and simmer for about 3-5 minutes. After this, serve the dish to already hungry guests.
That's all. There is nothing complicated about cooking meat in Thai. However, be careful with salt, because when using soy sauce it is easy to oversalt the dish. While cooking, constantly stir the ingredients, otherwise you will end up with charred food instead of a tasty dinner. Good luck in the kitchen and bon appetit!
Thai cuisine is becoming more and more popular and famous. The main secret of a flavorful meat dish prepared according to the recipe of this cuisine is considered to be the ideal combination of five tastes - spicy, sweet, bitter, salty and sour.
Step by step recipe
| Ingredients | Quantity |
|---|---|
| beef pulp - | 450 g |
| milk - | 180 ml |
| sweet pepper (red, yellow) - | 250 g |
| onion - | 300 g |
| cabbage leaves - | 60 g |
| carrot - | 100 g |
| tomato (meaty cream) - | 200 g |
| vegetable oil - | 40 g |
| soy sauce - | 40 g |
| salt, spices - | taste |
| Cooking time: 40 minutes | Calorie content per 100 grams: 148 Kcal |
With the use of rice as the main component of any dish, there is a need to supplement the side dish with meat products and vegetables, which bring much more nutrients to the body and improve the entire food process.
The process of cooking meat can be divided into several stages. To prepare a tasty and aromatic Thai dish you need:
Thai cuisine is usually served on cabbage leaves in an ideal combination with rice, canned vegetables and spicy sauces.
Thai meat with rice
In Thailand, poultry meat is most widespread, so when preparing a Thai dish, you should choose this type of meat product. Chicken harmonizes wonderfully with various varieties of rice, which is an integral part of the culinary masterpieces of this country. Even the word “eat” literally translates from Thai as “eat rice.”
To create a flavorful dish you will need:
- chicken breast – 450 g;
- rice – 150 g;
- soy sauce – 60 g;
- olive oil – 30 g;
- sweet pepper (different colors) – 300 g;
- dill – 30 g;
- garlic – 10 g;
- salt, spices to taste;
- saffron – 2 g.
It will take one hour to cook, and the nutritional value of the meat dish will be 140 kcal.
Grind the garlic using a garlic grinder and mix with soy sauce to create a marinade for meat. Cut the chicken breast into long, thick strips of approximately five centimeters. Pour the marinade into the meat and leave the chicken to soak for twenty minutes.
It is better to choose peppers of all colors - red, green, yellow, cut into large strips and add to the meat. The entire mass of vegetables and chicken should be fried until tender in olive oil, sprinkled with salt and selected spices over high heat in a deep frying pan.
At the same time, in parallel with cooking the meat, you need to boil the rice - 1/3 of the rice separately along with saffron, 2/3 simply in salted water. Mix half of the white rice with very finely chopped dill.
When serving the dish to the table, you can mix three types of the resulting rice or lay it out in layers with a fragrant side dish of meat - this will be a culinary masterpiece of Thai cuisine.
How to cook Thai beef with pineapples
The principle of preparing any Thai dish has one interesting feature - culinary masterpieces, even by professional chefs, are prepared “by eye”. The combination of all ingredients depends only on taste preference - you can add more sweet vegetables, fruits or hot peppers in combination with a sour product when cooking meat. To create wonderful, flavorful Thai beef with juicy and tasty pineapple you will need:
- beef (pulp) – 0.5 kg;
- canned pineapple – 300 g;
- onion – 100 g;
- sweet pepper – 200 g;
- hot chili pepper – 1 pc.;
- carrots – 100 g;
- roasted nuts (cashews) – 120 g;
- soy sauce – 60 ml;
- vegetable oil – 20 g;
- Worcestershire sauce – 2-3 g;
- spices, salt - 7 g each;
- rice vinegar – 15 g.
The meat will take forty-five minutes to cook, but the calorie content of one hundred grams of the dish is a little high - 220 kcal.
Cut all the vegetables into large strips and the hot pepper into thin rings. Heat the oil well in a high frying pan, add the onions one by one, frying until transparent, then the carrots, sweet and hot peppers. After frying the vegetables for two minutes over high heat, pour in two types of sauces, rice vinegar and simmer for another couple of minutes.
Then pour half the juice from canned pineapples into all the vegetables, add salt, spices to taste, as well as the pineapples themselves, pre-cut into one and a half centimeter cubes.
While the stewing process is taking place, you need to cut the meat into thick strips, long pieces, and then place it in the pan with the vegetables. Simmer for twenty minutes, add cashews and, if all the liquid has boiled away, add more pineapple juice or soy sauce to taste. In ten minutes the dish will be ready.
It is best served with a side dish of rice, seasoned to taste with herbs, saffron or curry.
Thai chicken with vegetables
By adding a variety of vegetables when preparing poultry meat, the taste of the dish changes, the aroma is emphasized, and the juiciness and nutritional value increases. When slicing food, you should take into account that in Thailand, since ancient times, it has been customary to eat with your hands, so meat and vegetables are cut into strips. Only in the 19th century did the country begin to use cutlery, with the fork used exclusively for putting food on a spoon or plate. To create aromatic Thai chicken with vegetables you will need:
- chicken (fillet) – 0.4 kg;
- tomato paste – 20 g;
- water – 100 ml;
- tomato – 350 g;
- soy sauce – 40 g;
- onion – 100 g;
- hot sauce – 5 g;
- bell pepper (all colors) – 300 g;
- tarragon to taste;
- garlic – 10 g;
- ground ginger – 5 g;
- olive oil – 20 g;
- salt – 5 g;
- dill – 20 g.
A dish of this cuisine will take forty minutes to prepare, and the energy value of one hundred grams of meat with vegetables will be 85 kcal.
The cooking process begins with cutting the fillet into thick strips and vegetables into thinner strips. Then the meat is fried until a crust appears and placed in a separate container.
Place tomatoes, peppers, onions in a deep bowl, sprinkle with ginger and chopped garlic, and mix. Then everything is sent to a frying pan, where they should be quickly fried over high heat in oil for five minutes.
After placing the vegetables in a separate container, add tomato paste diluted in water into the same frying pan. The simmering process must be continued until the liquid has reduced by half.
Then pour in the hot and soy sauce, add salt and put the previously fried vegetables, meat and finely chopped dill back into the frying pan. Simmer everything slowly for five minutes and then serve.
This Thai dish goes amazingly well with rice and canned foods.
When creating a real Thai dish, the main secret is that the portions should be small, but contain a lot of useful vitamins and minerals. This can be achieved by using a completely different set of vegetables and fruits included in the composition. To prepare meat, you should choose the right taste that will appeal to all family members or guests:
- Adding chili pepper, curry, hot pepper will make the meat spicy;
- The sweet dish can be prepared using pineapple, sugar cane;
- Lime and lemon will give the meat a sour taste.
Also, experienced chefs often use simple tricks when preparing Thai dishes:
- Do not leave the stove, since the correct cooking method is determined by the process of frying over high heat in a deep bowl;
- The choice of meat should be a young and fresh product, not frozen;
- Salt carefully and do not forget that soy sauce, present in most recipes, gives meat and vegetables a salty taste.
By experimenting with vegetables and sauces, adding various favorite spices, you can find and develop the best option for cooking meat in Thai, which will appeal to all your family and friends.
Thai dishes are increasingly appearing in Russian cuisine.
A distinctive feature of almost all dishes is the method of preparation.
Thais fry vegetables, meat and seafood over high heat in a deep frying pan.
This increases the speed of cooking and preserves all the beneficial properties of the products.
Thai meat - general cooking principles
Mostly chicken and veal or beef are used for cooking. But it is also permissible to experiment with pork, turkey and other types of meat.
It’s not even a matter of what kind of meat the dish will be prepared from, but the method of processing and cutting it. The meat is washed, cut into long thin strips, the pieces are similar to those we cut to make beef stroganoff. The prepared meat is placed in hot oil in a wok.
Of course, you rarely see a wok frying pan in the kitchen of our compatriots, but in essence it is the same saucepan or cauldron, in other words, a thick-walled frying pan in which the ingredients do not burn.
Additional ingredients include spices: ground pepper, chili. In addition, ground ginger, soy sauce, garlic, curry and other products are often added to the dish.
Thai meat can be prepared as a main dish, then boiled fluffy white or brown rice, rice noodles, assorted vegetables, and corn will be an excellent side dish.
You can also cook the meat immediately with vegetables: sweet peppers, carrots, onions, cucumbers, etc., making a complete lunch.
Recipe 1: Thai Chicken
Ingredients:
700-800 grams of chicken fillet;
50 grams of corn starch;
50 ml soy sauce;
3 cloves of garlic;
Two pickled cucumbers;
A small root of ginger;
Vegetable oil;
A teaspoon of sugar;
Cooking method:
1. Wash the meat thoroughly, place on a paper towel, and dry.
2. Cut the prepared fillet into very thin long strips.
3. Place the meat in a large bowl, sprinkle with starch and mix well.
4. Heat a deep frying pan, pour in oil, and heat it up.
5. Place the meat in a frying pan, fry, stirring constantly, for 5-6 minutes until an appetizing golden brown color.
6. Add chopped garlic, grated ginger, salt, sugar, soy sauce. Fry for another 2-3 minutes.
7. Add thinly sliced cucumber and simmer, stirring, for another 3 minutes.
8. Remove the frying pan from the heat, place the meat on a plate, and serve with a side dish.
Recipe 2: Thai Spicy Veal with Corn
Ingredients:
500 grams of veal tenderloin;
Bulb;
Carrot;
Five small ears of corn (no more than 8 cm in length);
30 ml soy sauce;
30 ml oyster sauce;
Five cloves of garlic;
Bell pepper;
Salt, red pepper;
20 grams of tomato paste;
10-15 green onions;
Two tablespoons of sesame seeds;
10 grams of sugar;
50 ml vegetable oil.
Cooking method:
1. Cut the washed and dried veal into thin strips of equal thickness.
2. Cut peeled sweet peppers and carrots into the same strips.
3. Peel the onion and cut into half rings.
4. Cut the corn cobs lengthwise into two parts.
5. Rinse the green onions and chop them 3-4 centimeters long.
6. Cut the peeled garlic into slices.
7. Pour vegetable oil into the frying pan and heat it.
8. Place the veal, fry, stirring, over high heat for 8-10 minutes.
9. Add onions, carrots and garlic, mix, fry for another 2-3 minutes.
10. Add corn cobs, bell peppers to the meat and vegetables, add sesame seeds and sugar, mix and cook for another 2 minutes.
11. As the last ingredients, add tomato paste and green onions to the meat, pour in oyster and soy sauce, pepper and salt to taste.
12. Simmer, stirring, for a couple more minutes, remove the pan from the heat.
Recipe 3: Thai Meat: Beef in Coconut Milk
Ingredients:
500 grams of beef tenderloin;
Two limes;
10 grams of sugar;
40 grams of curry paste;
50 grams of peanut butter;
30 grams of ground coriander;
250 ml coconut milk;
Onions, carrots, sweet peppers;
Vegetable oil.
Cooking method:
1. Squeeze the lime into a deep container, add sugar and curry paste. Mix thoroughly.
2. Cut the beef into long thin strips and place in the lime marinade for 10 minutes.
3. Heat the oil in a frying pan, add the marinated beef, fry, stirring, for 3-5 minutes over high heat.
4. Pour in coconut milk, bring to a boil, simmer for 3 minutes.
5. Add peanut butter, place the vegetable mixture in the dish, all vegetables should be cut into thin strips. Simmer for another 5 minutes.
6. Salt the finished meat to taste, sprinkle with coriander, stir, remove from heat.
Recipe 4: Thai meat with vegetables
Ingredients:
400 grams of chicken meat (fillet);
Four fleshy, not very large tomatoes;
Large onion;
Bell pepper;
A third of a glass of soy sauce;
A teaspoon of any hot sauce;
Four cloves of garlic;
A teaspoon of ground ginger (not powder);
A tablespoon of tomato paste;
Olive oil;
Dill and tarragon greens.
Cooking method:
1. Salt the chicken meat cut into long strips and fry in hot oil for 3-5 minutes. Place on a plate and set aside for a while.
2. Peel all the vegetables and cut them into large strips, put them in a deep bowl.
3. Add ground ginger and chopped garlic to the vegetables, mix.
4. Place the vegetables in the frying pan where the meat was fried, quickly fry everything over high heat for 5-6 minutes.
5. Using a slotted spoon, remove all the vegetables to drain excess oil into a container.
6. Pour tomato paste diluted in a glass of water into the frying pan, add sugar. Simmer until the liquid has evaporated by half.
7. Add soy and hot sauce to the tomato paste, salt to taste.
8. Place fried vegetables, chicken meat, and chopped herbs into the sauce.
9. Simmer all the ingredients for 3-5 minutes, serve the Thai meat with vegetables on the table.
Recipe 5: Thai meat with rice
Ingredients:
750 grams of beef tenderloin;
One sweet pepper each of different colors (green, yellow and red);
A third of a glass of soy sauce;
Three cloves of garlic;
Three packages of rice in bags;
A teaspoon of saffron;
Olive oil;
Salt pepper;
Cooking method:
1. Mix soy sauce with chopped garlic, add meat cut into long pieces into the mixture.
2. Transfer the meat, soaked in the marinade for 30 minutes, into hot oil and fry until golden.
3. Wash the pepper, peel it and cut it into large strips, add it to the meat, and add chopped herbs here.
4. Stir and fry for 10 minutes until the meat and vegetables are cooked.
5. Boil one bag of rice in a small saucepan, adding saffron, cook the other two in another saucepan.
6. Mix three types of rice: yellow from saffron, rice from the second bag, mixing it with finely chopped dill, and with white cereal without any additions.
7. Add Thai meat to the rice.
Recipe 6: Thai beef
Ingredients:
A kilogram of beef pulp;
Bell pepper;
300 ml milk;
100 ml soy sauce;
60 ml vegetable oil;
Cooking method:
1. Cut the washed meat into cubes.
2. Heat oil in a frying pan, add beef, fry over high heat, stirring, for 15 minutes.
3. Reduce heat, simmer for another 5 minutes, then pour in milk. Let all the liquid boil completely.
4. Add diced pepper, salt, curry.
5. If you want it spicy, add chopped chili or ground red pepper.
6. Pour in soy sauce.
7. Simmer for another 5-7 minutes.
Recipe 7: Thai meat with pineapples
Ingredients:
Half a kilo of pork;
350 grams of canned pineapples;
Onion (white variety);
Two carrots;
Two sweet peppers;
Small chili pepper;
150 grams of roasted cashews;
100 ml soy sauce;
A tablespoon of rice vinegar;
A teaspoon of Worcestershire sauce;
20 grams of curry, salt.
Cooking method:
1. Wash the chili, peel it, cut it into thin rings.
2. Cut the peeled carrots into cubes, do the same with the sweet pepper.
3. Peel the onion and cut into small cubes.
4. Pour vegetable oil into the wok and heat it over high heat.
5. Without turning down the heat, add the prepared vegetables and fry for 2 minutes.
6. Pour in soy sauce, rice vinegar, Worcestershire sauce, simmer for about 2 minutes.
7. Place canned pineapples cut into cubes, pour in pineapple juice, salt and pepper to taste, mix.
8. Wash the meat, dry it and cut it into long strips, add it to the pineapple and vegetables.
9. Simmer for 15-20 minutes until the meat is cooked.
10. Add curry, cashews, if all the liquid has boiled away, add a little more soy sauce.
11. Simmer for about 15 more minutes, serve with brown rice.
The meat for preparing the dish must be young and fresh; a frozen product will not work.
Since the meat cooks quickly, it is better not to leave the stove while cooking.
When cooking, you need to constantly stir the dish so that the meat and other ingredients are fried on all sides at the same time and do not burn.
Be careful with salt, as almost all recipes use soy sauce, which gives the food a salty taste.
Thai meat is very tender and tastes amazing. This delicacy is simply prepared. Your family will definitely like the juicy, aromatic and moderately spicy meat. And this is not strange, because this yummy beckons to the table. The recipe has been tested many times! Nourishing and tasty! I love! Grab the recipe...
Ingredients:
- a small piece of pork;
- small carrots;
- small onion;
- small tomato;
- vegetable oil;
- salt, ground black pepper and dried paprika;
- chilli;
- soy sauce;
- green onions.
Thai meat. Step by step recipe
- Dry the meat using paper towels.
- Next, cut the pork into narrow strips (or cubes). It is very good that the pieces of meat are approximately the same thickness.
- Pour vegetable oil into the pan until the oil covers the bottom of the pan. We put it on the stove.
- Transfer the pieces of meat to the heated oil. Stir occasionally and fry the pork for 10 minutes.
- When the meat is slightly fried, salt and pepper it to taste. Add paprika (about 0.5 teaspoon).
- Let's prepare the vegetables. Cut the peeled onion into thin half rings.
- For this dish, cut the carrots into very thin strips.
- Add onion to the frying pan with the meat. Mix. Fry for a few minutes.
- Then we send the carrots. Mix well again and continue frying.
- Cut the ripe and juicy tomato into cubes. We send it to the meat. Mix well. Simmer over low heat for a couple of minutes.
- Finely chop the chili pepper (I use it with the seeds).
- Cut the green onions into strips of about 2 centimeters.
- Add chili pepper and onion to the meat. Mix well. Fry for another half a minute.
- Then add a little soy sauce. We continue to fry the meat so that the sauce evaporates a little.
A savory dish with a fantastic taste can be served on the table. The aroma is simply magical. I recommend.
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