Som Tom Malakaw

Thai Green Papaya Salad or Som Tam is a favorite for visitors to Thailand.. It is a favorite with Thai girls for lunch. Now you can learn to cook this dish at home using the online videos. In the online video you will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff not only how to make Thai Green Papaya Salad but about the ingredients at his cooking school Air's Thai Culinary Kitchen in Chiang Mai Thailand.

2 cups green papaya peeled and shredded (substitute: green hard mango or carrot).
4 cloves garlic
1-2 birds eye chilies
½ cup long been or green bean, cut into ½ to 1 inch lengths.
2 tbsp dried shrimp, rinsed and dried
1-2 tbsp Thai fish sauce
1 tbsp lime juice
1 tbsp tamarind water/juice
1tbsp palm sugar
1-2 cherry tomatoes, quartered
2 tbsp crushed roasted peanuts

Peel the papaya and rinse under running water, remove the seeds and shred the flesh with a grater and set aside. In the mortar and pestle add the garlic, chilies and beans, pound for just a minute. The add the papaya, dried shrimp, fish sauce, lime juice, palm sugar, tamarind water and tomatoes. Gently pound using a large spoon to mix as you pound until the palm sugar has melted. Put the ingredients on a serving plate then add the roasted peanuts on the top. Serve with cabbage wedges and sliced cucumber on the side.
Note: You can leave out the papaya and combine everything else and use as a salad dressing over fresh cucumber and onions (onions optional).

Thai Spicy Seafood Soup Po Taek

Learning to cook Thai Spicy Seafood Soup is easy if you know the proper way to add the ingredients. Now you can learn to cook this dish at home using the online video. In the online video you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Fried noodles but about the ingredients. In the second video you will see how his students do at his cooking school Air's Thai Culinary Kitchen.

2 cups of water or chicken stock
50g shrimp or prawns
50g Sea Bass, skinned and cleaned
50g squid and cut into 2cm pieces
50g mussels in their shell cleaned (optional)
50g crab in shell cleaned (optional)
5 kaffir leaves torn
3 this slices of fresh or dried galangal
1 stalk lemongrass cut into 1 – 2 inch pieces
2 ½ tbsp Thai fish sauce
2 ½ tbsp lime juice
¼ cup sweet basil leaves
Pinch of salt
3 green and red birds eye chilies
1 dried red chili, fried slightly and cut into ½ inch pieces

Wash, peel and de-vein prawns or shrimp, remove the heads but keep the tails intact. Bring water or stock to boil in a sauce pan over medium heat then add lemongrass, galangal and lime leaves. Cook until fragrant. Add all the seafood except the shrimp or prawns (DO NOT STIR) and wait until they change color then add the shrimp or prawns. Cook a few more minutes then add the sweet basil leaves, swirl gently and turn off heat.
In a serving bowl, (Do this while waiting for the sauce pan to boil) combine lime juice, chilies and fish sauce. Add the ingredients from the sauce pan when done to the serving bowl. Mix bottom to top and top with the dried red chilies and sprig of sweet basil. The soup should be spicy, sour and salty with aroma of sweet basil and dried red chilies.

Phad Ga-Praw Gai

Stir Fried Chicken with Chilies and Holy Basil, Phad Ga-Praw Gai is a favorite for lunch time meal for the Thai people. It is usually made with minced chicken and served over rice with a hard fried egg on top. Now you can learn to cook this dish at home using the online videos. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Stir Fried Chicken but about the ingredients. In the second video you will see how his students do at his cooking school Air's Thai Culinary Kitchen.

1/3 cup cooking oil
2 tsp chopped garlic
1 tsp chopped birds eye chilies
200g sliced or minced chicken breast skinned
ฝ - 1 tbsp Thai fish sauce
1 tbsp Soy sauce
1 tbsp Oyster sauce
1 tsp sugar
1 cup holy basil leaves

Heat wok over high heat. Add cooking oil then garlic and chilies, stir fry for a very short 15 seconds or less until fragrant. Quickly add the chicken and continue to stir fry for 1 to 2 minutes. Add fish sauce, soy sauce and oyster sauce and stir thoroughly. Add the holy basil and stir again. Transfer to serving dish. Garnish with carrot or fried holy basil leaves.

Tom Kha Gai

Chicken and Galangal Coconut Cream Soup doesn't take long to cook. You can replace the chicken with any meat or seafood. Now you can learn to cook this dish at home using the online videos. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Fried noodles but about the ingredients. In the second video you will see how his students do at his cooking school Air's Thai Culinary Kitchen.

พ cup chicken stock or plain water
200g chicken breast (skinned)
10g thinly sliced fresh young galangal
ฝ cup coconut cream
พ cup coconut milk
6g kaffir lime leaves, stem removed and torn
10g red shallots. peeled
40g straw mushrooms sliced, substitute with chanterelles or oysters mushrooms torn
10 grams or 1 stalk of lemon grass bruised and sliced into 1 inch lengths
1 tbsp coriander or cilantro leaves
1 coriander root scraped
1 - 2 tbsp lime juice
1 - 2 tbsp Thai fish sauce
10g red bird’s eye chilies

In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.
Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.
The soup should be rich and creamy, salty, sour and spicy.

Por Piah Thod

Thai spring rolls are a favorite at parties or great for a picnic. They are delicious and simple to prepare once you know the proper way. Now you can learn to cook this dish at home using the online videos. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai spring rolls but about the ingredients. In the second video you will see how his students do at his cooking school Air's Thai Culinary Kitchen.

8 spring roll sheets (from store bought package)
2 cups shredded carrots
2 cups shredded cabbage
2 cups bean sprouts
1 cup glass noodles
ผ tsp ground black pepper
1 - 2 tbsp light soy sauce
Sprig of sweet basil for garnish.
1 tbsp cooking oil
1 egg
1 – 2 tsp sugar

Soak the glass noodles in cold water for 15 minutes or until soft, drain and cut into short lengths. Heat the cooking oil over low heat, add carrot, cabbage, bean sprout and glass noodles, stir fry for 3 – 5 minutes. Then add the sugar, light soy sauce and ground black pepper, stir until it becomes fairly dry. Remove and spread the mixture on a plate to cool for 30 minutes or more. Divide the filling into 8 portions; place the filling in the center of the spring roll sheet on a flat surface. Start rolling tightly folding the sides in half way through the rolling process. Seal the wrapper with beaten egg. Place in the refrigerator until ready to fry. Heat cooking oil in a wok to medium to high heat. Deep fry the spring roll and keep turning them until crispy and golden brown. Remove and drain. Cut each spring roll into 3 pieces and serve hot with plum dipping sauce

Tom Yam Goong Recipe

Thai Hot and Sour Prawn Soup is fast and easy once you learn how it is done. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Hot and Sour Prawn Soup but about the ingredients. In the second video you will see how his students do at his cooking school Air's Thai Culinary Kitchen.

2 cups water or chicken stock or vegetable stock
250g uncooked shrimp or prawns, unpeeled
1 stalk lemongrass, sliced
5 kaffir lime leaves stem removed and torn
½ cup straw mushrooms cut in half
1 cup pea eggplant (eggplant cubed into small pieces will do)
5 kaffir leaves stem removed and torn
2 1/2 tbsp Thai fish sauce
2 ½ tbsp fresh lime juice
3 thin sliced fresh dried or matured galangal
3 red bird’s eye chilies
1 tbsp fresh chopped coriander (cilantro) leaves

Wash, peel and de-vein shrimp or prawns, remove the heads but keep the tails intact. In a sauce pan, boil the water or stock over medium heat. Add lemongrass, mushrooms, galangal, lime leaves and cook a few minutes until fragrant. Then add prawn and simmer until they have just changed color, turn off heat.
In the serving bowl add the juice from fresh limes, chilies and fish sauce. If you bruise the chili, the more you do the spicier the soup. Transfer the ingredients from the sauce pan to the serving bowl and mix.
The soup should be spicy, sour and salty.

Thai Style Fried Noodles Phad Thai

Phad Thai or Thai Style Fried Noodles is a favorite for visitors to Thailand.. Now you can learn to cook this dish at home using the online videos. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Fried noodles but about the ingredients. In the second video you will see how his students do at his cooking school Air's Thai Culinary Kitchen.

100g thin rice noodles
3 tbsp cooking oil (Soya Bean)
1 tsp chopped red shallots
20g pork minced
1 tbsp dried shrimp, rinsed and dried
10g firm bean curd, diced
3 tsp chopped salted Chinese radish
1 tbsp tamarind water/juice
50g Chinese chives cut 1 inch strips
2 tbsp crushed roasted peanuts
1 tsp roasted chili powder
1 lime wedge
2 tbsp sugar
1 egg
ผ cup bean sprouts
1 tbsp Thai fish sauce

Soak noodles in water for 5 minutes until soft then drain. Heat oil in a wok over medium heat and stir fry shallot and the roasted chili powder until fragrant and color changes. Add pork, stir until cooked then add bean curd, dried shrimp and salted Chinese radish. Push the mixture to the back side of the wok. Add noodles and toss them well then add the sugar, fish sauce and tamarind mixture, stir well. Break in egg and stir until done. Add Chinese chives and bean sprouts stir 30 seconds add peanuts and serve.