5 Thai Recipes Hotter Than Global Warming

Thai food is known around the world as spicy beyond compare. My wife Golf has been kind enough to add to Thailand Musings by sharing her wonderful authentic Thai recipes with us and as a small thanks I am doing a Thai recipe roundup for her tonight. But not just any Thai recipe roundup, no these are the top 5 recipes rated in terms of hotness. I guarantee they will have you running for the water pitcher (unless of course you’re Thai).

The five recipes below are arranged from spiciest to most mild, but even the mild recipe will be spicy for most people. Recipes can be altered to some extent to make them more or less spicy by changing the amount of chili’s you add, but you run the risk of compromising the authentic Thai flavor.

Give them all a try and then come back to let us know what you thought. I know for me I was hardly able to eat Laab Gai 18 months ago and now I beg her to make it. Spicy food may be an acquired taste, but I think once you acquire that taste it becomes almost an addiction.

So, here they are without further ado…the top 5 Thai recipes hotter than global warming from Thailand Musings. I am not responsible for any pain you may experience through trying these recipes.

Laab Gai (Thai Spicy Chopped Chicken) - Thai’s have many variations of Laab, this one is made with chicken and is not for the faint of heart. Make sure you serve with plenty of rice and water.

Neua Naam Tok (Thai Spicy Grilled Beef) - One of my first and still favorite spicy Thai dishes this will knock you’re socks off. I love the combination of shallots and lemongrass with the chili and smoky flavor of the barbequed beef.

Naam Prik Ong (Thai Tomato Chili Sauce) - This is not meant to be eaten by itself, but should be served with white rice (preferably jasmine) and fresh vegetables such as cucumber or long beans.

Lon Dtao Jieow (Coconut Soup with Fermented Soybeans) - For those that like coconut (like me) this soup is great. Just be careful - if you breathe in while sipping this soup the chili aroma hits your lungs like a whiff of fire. Coughing is guaranteed to follow.

Khao Man Gai (Thai Steamed Rice with Chicken) - This recipes comes last as the most mild of the spicy dishes and if you make it as written it is pretty mild with just a slight kick. Of course you can always add more chili’s to kick it up a notch!

Thai Chili’s - This is not a recipe, but rather a short guide to Thai chili’s. Knowing a bit about what you’re eating sometimes enhances the eating experience.

Popularity: 68% [?]

Laab Gai (Thai Spicy Chopped Chicken)

Sometimes make me and Steve surprise ourselves a lot that we both want to have spicy food almost everyday. The answer is maybe we’re just addict for spicy and that’s why he have it almost everyday but still crave for spicy food (on and on). I made Laab Gai for both of us yesterday and also just like I have promised with you guys before I left to Thailand trip that I will present Laab Gai. So let’s see the recipe…

Laab Gai (Serves 2)

- 200 gram breast chicken coarsely chopped
- 1/3 cup shallots, sliced thinly
- 2 spring onions, coarsly sliced
- 2 tbsp coriander, coarsly sliced
- 2 tbsp mint leaf, coarsly sliced
- 3 tbsp lime juice
- 1 1/2 tbsp Thai Fish Sauce
- 1 tbsp (or less) Thai chili powder
- 1 tbsp Roasted Rice Flour (can use breadcrumb)
- 1/4 tsp seasoning powder (Rod Dee)
- 1 cucumber, sliced

Put the chicken in a wok, fry over medium heat until it is white and done. Turn off the heat and transfer to a mixing bowl. Add shallots, spring onion, coriander, and mint leaves and toss lightly. Season the chicken to taste with lime juice, fish sauce and Rod Dee. Sprinkle chili powder and ground roasted rice over the mixture and mix well.

Arrange on serving dish and serve with fresh vegetables like cucumber.

And will see you next week with Lad Nar Moo Mug (Thai noodles dish with pork gravy)…really delicious, can’t wait!

Popularity: 41% [?]

Thai style barbeque rib (Thai barbeque see krohng moo)

Thai style barbeque rib (serves 2)

- 1/2 kilogram pork sparerib cut into 2-3 inch pieces
- 2 tsp sesame oil
- 2 tbsp soy oil
- 2 tbsp light soy sauce
- 2 tbsp lime juice
- 2 tbsp sugar
- 2 tbsp chopped garlic
- 2 tbsp Thinly sliced Thai Fresh Lemongrass
- 1 tbsp chopped fresh ginger
- 1/4 Thai Fish Sauce
- 1/4 coarsely sliced coriander

Start with cut the sparerib into pieces about 2-3″ long and put them in the big mixing bowl. Toss the ribs with sesame oil, soy oil, light soy sauce, lime juice, sugar and fish sauce. Add garlic, lemon grass, fresh ginger, coriander and mix well. After that cover with clear plastic or put them in the zip lock bag and put the mixed rib in the freezer. Let the ribs marinate for over night.

Take the ribs out when you’re ready to cook and let them sit at room temperature about 30 minutes. Start the oven at 300′F and warm the baking dish for cook first. Break the ribs into the pieces before baking and put into the baking dish. Bake the ribs in 300′F for 45-60 minutes until well done. Between that take them out and turn the ribs upside down and paint with the oil (that come out from the rib) once a while. When it is cooked you will see the edge of ribs start to open then take them out and let them sit for 5-10 minutes before serve. Between waiting for the ribs cooling down you can start making the sauce…

Thai style barbeque rib sauce

- 2 tbsp lime juice
- 2 tbsp vinegar
- 2 tbsp coarsely sliced coriander
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tsp chilli powder
- 1 tsp chopped garlic
- 1/2 tsp sesame oil

The sauce would be easier than rib of course! Just put everything in the mixing bowl and then start mix well until sugar melts.

Serve rib with sauce and also rice …hmmm awesome! I hope you’re enjoy with this recipe,ok?

And same same see you next Wednesday but probably we will in Thailand on that time…next week I will show you how to make Laab Gai (spicy chopped chicken)!

Popularity: 36% [?]