Northern Thai Recipes If you are the one who love eating sticky rice and Northern Food and want to do it when you at home, we have famous Northern Food recipes for you to try out!

Khao Soy (Chiang Mai Noodles)	Kow Neow (Sticky Rice)
Hung - lay Curry	Pork Curry
Ground Pork Dip ( Nam Phrik Oong)	Geang Care Gai
Northern Thai Sausage, "Sai Oua"

"Khao Soy" (Chiang Mai Noodles)

This is the fettuccini alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg noodles.  This particular dish is named after the northern thai city from which it was created: Chiang Mai.

ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice

note:
the egg noodles should be fresh.  If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire.  However if you intend to use dried noodles, remember to soak them first for 20 minutes.

directions:
here is the two step plan.  You should be doing these simultaneously.

Step 1
bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate

Step 2
in a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste.  When it begins to simmer, add in the remaining items, except for the pork.  Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle) pour the sauce over the noodles, and voila!

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"Khao Neow" (Sticky Rice)

There are two types of sticky rice.  One for desserts, and one for meals.  This particular recipe is intended for meals. It is normally served with dishes from the northeastern part of thailand (e-sarn).  It is usually a good accompaniment to thai barbecue chicken, lahb gai, and other dishes of this type.

Ingredients:
4 cups thai sticky rice
one steamer basket
cheesecloth

preparation:
soak the rice for one hour before cooking.  Line the steamer basket with cheesecloth. Place the steamer basket with cheesecloth about five to six inches over boiling water. Add in the rice, and cover.  Steam for roughly half an hour or until the rice becomes tender and sticky.  Can be served immediately or when cold.

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Hung - lay Curry

Curry paste ingredients
(you may substitute curry paste ingredients with pang or red curry paste)

1 tbsp diced galanga
2 tbsp diced lemon grass
1 teasp whole coriander seeds
1 tbsp sliced kaffir lime rind or leaves
6 whole seeded dried chili (soaked in warm water for 1 hour)
6 cloves garlic
6 whole small shallots
1 teasp cinnamon powder
1 teasp star anise powder
1 teasp shrimp paste (optional)

marinate ingredients
2 lbs chicken, pork, beef, or lamb (cut into 1" inch cube)
1/4 cup curry powder
1 teasp turmeric powder
2 tbsp sweet black bean sauce
1/4 cup olive or vegetable oil
1/4 cup red curry or panang curry paste
2-3 cups vegetable stock or fresh water
3/4 cup tamarind juice
3 tbsp palm sugar, brown sugar, honey
4 tbsp thai fish sauce seasoning
1 cup unsalted raw peanut (optional)
16 cloves small pickle or regular garlic (half cup)
1/4 cup thinly sliced ginger

Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or panang curry paste, it will do.  Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce.  Rub the chicken until it thoroughly coated and set aside for 20 minutes.  Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear.  Add marinated chicken and stir for 2-3 minutes, add remaining ingredients and bring to boil.  Reduced heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.

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Pork Curry (Kaeng Hung-lay Muo)

Curry paste
3 tablespoons shallot, chopped
1 teaspoon salt
2 l/2 tablespoons lemon grass, chopped
2 tablespoons garlic
1 tablespoons shrimp paste dried large hot peppers for making curry paste, ground all ingredients together until smooth.  

Set aside mix the pork drumsticks with black soy sauce and curry powder.  Set aside for 20 minutes.  Using saucepan or wok, add cooking oil and place over medium heat.  Stir fry curry paste for a minute add pork.  Stir 2-3 times.  Pour in water and bring to the boil.  Cook for 5 minutes.  Add ginger root, garlic, fish sauce, sugar and tamarind juice, a minute stir 2-3 times.  Cover.  Simmer for l0-15 minutes, remove from heat.

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Ground Pork Dip ( Nam Phrik Oong)
Ingredients

Curry paste
3 tablespoons shallot, chopped
1 teaspoon salt
2 tablespoons garlic
1 tablespoons shrimp paste
2 1/2 tablespoons lemon grass, chopped
5 dried large hot peppers ground hot peppers, shrimp paste, shallot, garlic, and salt until smooth.  Mix the hot pepper mixture with ground pork and tomato.  Mix well.  Set aside.

Using a wok or saucepan, add cooking oil and place over medium heat. Pour in the ground pork mixture, water and sugar.  Stir occasionally.  Cook for 10 minutes.  Remove from heat.

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Geang Care Gai (Chicken & Mixed Vegetables with a Northern Spices)

Ingredients :
Chicken breast  200 gr.
Red chili  10 gr.
Fish sauce  1 Tsp.
Vegetable oil  20 gr.
Chicken Stock  2 cups
Mixed Vegetables  200 gr.
(long bean, Bamboo shoot, Cha-om, Cha-plu, Egg plants, basil)

Method :
Sauteed Northern Red Curry in Vegetable oil with very low beat then add chicken fish sauce and chicken stock.  Bring it to broiled then add all mixed vegetables with egg plant and bamboo shoot first after finish put into clay pot garnished with julienne red chili and served with steamed jasmine rice.

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Northern Thai Sausage, "Sai Oua"
This is an ImportFood.com online Thai recipe.  Here you can conveniently purchase authentic, quality ingredients imported from Thailand.  We hope you enjoy our website and it helps you enjoy cooking Thai food!

This sausage comes from the Chiangmai region of northern Thailand.  It can be formed into sausages about 4" long, or into hamburger style patties or meatballs (delicious in guaitiao (noodle soup).


Ingredients
1 pound ground pork
1 teaspoon salt
1/4 cup garlic, minced
1/4 cup coriander/cilantro leaves, chopped
1 teaspoon freshly ground black pepper
1/4 cup lime juice
1 tablespoon lemongrass very finely chopped
1 teaspoon galangal powder
1 tablespoon shallot (small red/purple onions), chopped
1 tablespoon shrimp paste
1 tablespoon Thai chile peppers, finely chopped

Method :
Make sure the lemongrass is very finely chopped (put it through a food processor or grind in a mortar and pestle).  Combine all the ingredients and stuff a sausage casing and form 4" sausages, or form into patties or meatballs.  Fry or broil until cooking to your taste.

Traditionally this is served with sticky rice.  These sausages are also sold spiked on wooden skewers as popular "hawker food" throughout Thailand.

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