Can anyone suggests spicy thai veg recipe?

Question

Can anyone suggests spicy thai veg recipe?

Answer 1

http://thaifood.about.com/od/vegetariant...

http://vegetarian.information.in.th/thai...

Answer 2

i m nt sure whether u will read d whole thing, but i would appreiciate u if u did. :-) . for easy reaiding i have written all the dishes name in capital.

1) THAI BASIL TEMPEH RECIPE

An easy Thai-inspired vegetarian tempeh recipe that you can serve alone or over rice. In this easy recipe, tempeh is simmered in vegetable broth, then lightly cooked with chilies and lime then tossed with fresh basil for a Thai flavor. A vegetarian and vegan tempeh recipe.

Ingredients:

1 8 ounce package of tempeh, sliced into 1 inch cubes

1 cup vegetable broth

1 tsp black pepper

3 cloves garlic, whole

3 fresh chili peppers, seeded and minced

1 tbsp lime juice

2 tbsp soy sauce

1 tsp sugar

1/2 cup chopped fresh basil

Preparation:

In a small skillet or pot, combine the tempeh, vegetable broth, pepper and garlic. Allow to simmer for about 45 minutes.

In a separate large skillet, sautee the tempeh in olive oil for 2 or 3 minutes. Add the chilies, lime juice, soy sauce and sugar and cook for another 2 or 3 minutes.

Stir in the fresh basil and serve hot over rice, if desired.

2) THAI PEANUT SAUCE



A basic Thai peanut sauce can be used for dozens of things. I like to use it as a salad dressing, to dip spring rolls in or as a sauce for noodles. This basic recipe isn't too spicy, so kids will especially love the peanutbuttery taste. You might also want to try this spicier Thai peanut sauce recipe or a Thai peanut sauce with ginger.

Ingredients:

1/4 cup peanut butter

1/4 cup water

1/4 cup soy sauce

2 tbsp lime juice

2 cloves garlic, minced and crushed

2 tbsp rice vinegar

Preparation:

Combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy. This recipe is perfect as it is, but you may want to thin it out a bit with more water, depending on what you're using it for.

3) THAI STYLE SPRING ROLLS

Spring rolls are a quick, no cook meal and are surprisingly easy to make. Be sure to make a dipping sauce to serve along with your spring rolls! If you need some extra help, see my pictures showing how to roll spring rolls.

Ingredients:

Spring roll wrappers

1/2 cup bean sprouts

1/3 head of green cabbage, chopped

5 green onions, chopped

1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)

1/4 cup fresh herbs (use cilantro, basil or mint, your choice)

1/4 cup carrots, grated or julienned

1 tbsp lime juice

1 tbsp soy sauce

1/2 tsp fresh ginger, grated (optional)

Preparation:

Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls. Serve with dipping sauce and enjoy!

4) PINEAPPLE FRIED RICE

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Ingredients:

SERVES 4

1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)

3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)

2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying

1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying

2 shallots, thinly sliced

3 cloves garlic, finely chopped or pressed

1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)

1 egg (vegans can omit)*

½ cup frozen peas

optional: 1 small carrot, grated (about 1/4 cup)

¼ cup raisins or currants

½ cup raw unsalted whole cashews

3 spring onions finely sliced

1/3 cup fresh coriander

STIR-FRY SAUCE:

2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)

2 tsp. curry powder

Preparation:

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

In a cup, stir the fish sauce/soy sauce together with the curry powder.

Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).

Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry.

Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute.

Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until th

Answer 3

http://allrecipes.com/Recipe/Spicy-Thai-...

http://www.thaifoodplus.com/Thai/Recipes...

http://gliving.tv/greenchefs/recipes/sar...

http://www.thaitable.com/Thai/recipes/Sp...