Below are the recipes for Thai Cuisine Lunch for Six People. Thai cuisine brings the memory of colorful presentation and fiery
tangy taste that tantalizes the tastebuds of those who have tried it.
The combination of colors and spices in these exotic Thai dishes is sure to
The sharpness of the flavors of lemongrass and kaffir lime leaves are the
trademarks of good Thai cuisine. These recipes have been modified to suit
westerners' tastebuds. The number of chilies have been reduced, for example.
For a more Siamese feel, you may serve dishes using platters with ethnic
designs, chopsticks and tropical floral arrangements to complete your guests'
Try to find the freshest ingredients (especially for the seafood) possible to
make the dishes and your guests are in for a good treat. Prepare plenty of extra
serviette napkins and cool refreshing drinks to take care of the heat!
The portion is good for six people, perfect for an intimate lunch or dinner
Appetizer for Thai cuisine lunch for six people
Sour Prawn Soup (Prawn Tom Yam)
Entree for Thai cuisine lunch for six people
Fried Fish Cakes
Main Course for Thai cuisine lunch for six people
Whole Fried Fish with Ginger Sauce
Steamed fragrant Siamese Rice (to make rice, follow instructions on the
Chicken with Green Curry Paste
Paw Paw and Chilli Salad
Fresh Mango Ice-Cream
Recipes for Thai cuisine lunch for six people
Appetizer : Sour Prawn Soup (Prawn Tom Yam)
12 large fresh prawns (tiger prawns are preferred)
12 cups water
8 kaffir lime leaves
60ml fish sauce
175g small mushrooms
4 lemon grass stalks, tender part only, bruised
2 large white onion, sliced in rings
6 fresh bird's eye chilies, bruised
6 tablespoons fresh lime juice
1 tsp Thai Tom Yam paste
1 cup fresh coriander leaves
Peel and de-vein prawns, leaving heads and tails intact.
Bring 12 cups water to boil in a large pot.
Add the lemon grass stalks into the pot.
Add in fish sauce, Tom Yam paste, chilies, onions,
mushrooms, lime juice and lime leaves.
Cook for five minutes then finally add the prawns until they
Sprinkle in coriander leaves just before serving.
Entree : Fried Fish Cakes
500 g boneless fish fillets
1 stalk lemon grass, tender part only
1 red capsicum, chopped finely
3 cloves of garlic, minced
2 small red chilies, pounded finely
20 ml fish sauce
125ml fresh coconut milk
125g green beans, thinly sliced
Oil for frying
Combine the capsicum, garlic, lemon grass, chillies and fish
sauce in a food processor and blend to a fine paste.
Chop the fish fillets, and add into the paste. Process some
Blend well, adding the coconut milk and egg gradually.
Transfer to a bowl and add the beans.
Chill overnight or at least three hours.
Heat oil in the frying pan.
Form fish mixture into small patties.
Cook with medium heat on both sides until golden brown.
Drain on paper towel and serve hot.
Main Course : Whole Fried Fish with Ginger Sauce
1 whole fish (1.5 kg)
3/4 cup flour
Salt and pepper
Oil for frying
10 medium sized mushrooms, sliced finely
6 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons soy sauce
3/4 cup water
1.5 tbs cornflour
1.5 tbs cold water
4 tbs red capsicum, sliced finely
3 tbs chopped fresh ginger
3 tbs fresh spring onions, cut into 1 cm strips
Fresh coriander to garnish
To make sauce:
Place the mushrooms, vinegar, 3/4 cup water and soy sauce in
a pan and bring to boil.
Cook for 5 minutes.
Mix the cornflour with the remaining water in a cup and add
to the sauce.
Combine the spring onions, red capsicum and ginger with the
sauce and simmer gently until clear and thickened.
Pour over the cooked fish and garnish with fresh coriander.
To cook fish:
Wash, dry, scale fish and clean out the cavity.
Using a sharp knife, make diagonal slashes on each side of
the fish, going deep enough to touch the bones.
Combine flour and seasoning and coat the fish evenly.
Dust off excess flour abd fry in hot oil until golden brown
for approximately 10 minutes on each side.
Drain on absorbent paper.
Place on a serving platter and spoon sauce over.
Chicken with Green Curry Paste
6 boneless chicken fillets, sliced into 4 cm strips
2 stalks fresh lemon grass, bruised
2 whole fresh coriander, including roots and stalks, chopped
3 cups fresh coconut milk
3 green chillies, seeds removed and finely chopped
1 tbs fish sauce
1 cup fresh Thai basil leaves
1.5 tbs green curry paste (recipe given below)
1 tbs oil
Extra coriander leaves to garnish
Green Curry Paste
1 cup finely chopped shallots
1 cup lemon grass, tender parts only, chopped
1 cup chopped garlic
3 tbs coriander roots, chopped
20 fresh green chillies, seeds removed
4 tbs shrimp paste
2 tsp black peppercorn
1 tbs white pepper powder
2 tsp cumin (roasted)
2 tsp coriander seeds (roasted)
1 tsp grounded nutmeg
Zest of 1 lime
1 tsp mace
1 tbs salt
To Make Paste:
Place peppercorns, white pepper powder, cumin, coriander,
nutmeg, salt and mace in a spice mill and process to a powder.
In a food processor, blend the shallots, lemon grass,
garlic, coriander root, chillies, shrimp paste and lime zest. Add powdered
spices and blend again.
Store the paste in an air-tight container and keep in the
fridge. This makes a large amount and will keep well.
To Make Curry Chicken:
Heat the oil in a large sauce pan over a high flame.
When hot add the green curry paste and fry for about 2-3
Add lemon grass to the paste, pour in coconut milk and boil
over slow fire until thick.
Add the chicken, chopped coriander, chillies and simmer for
Add fish sauce and basil leaves.
Cook for 1 more minute.
Serve with steamed fragrant Siamese rice.
Paw-Paw and Chilli Salad
1 small unripe paw-paw (or papaya)
250g cooked chicken meat, shredded
30g roasted peanuts
100g long beans
2 red chillies, chopped finely
2 green chillies, chopped finely
1 cup sliced shallots
4 tbs fresh lime juice
2 tbs brown sugar
1 tbs fish sauce
1.5 cm fresh ginger, chopped finely
2 clvoes of garlic, minced
Cut the chicken into bite sized pieces
Blanch the beans and leave to cool
Peel and seed papaya, slice thinly using a peeler
Slice the beans into 5 cm pieces
Combine with the papaya and chicken pieces.
Add the sliced shallots.
Combine the dressing ingredients and the chillies.
Toss dressing with papaya mixture.
Sprinkle with peanuts.
Dessert: Fresh Mango Ice-cream
4 egg yolks
2/3 cup sugar
250 ml fresh cream
300 ml thickened cream
4 fresh medium sized mangoes
1 tsp vanilla essence
Mint leaves for garnishing
With a sharp knife, peel the mangoes and slice off the
Puree the flesh. Set aside.
Beat the egg yolks and sugar together and place in a sauce
In another sauce pan, place the fresh cream.
Bring to boil.
Pour slowly into the egg yolk mixture, stirring constantly
over very slow fire.
Keep stirring until mixture thickens and coats the back of a
Beat in the vanilla, then set aside to cool.
Combine the custard, thickened cream and mango puree.
Be sure to mix well.
Place in the freezer overnight.
Scoop and serve, garnished with mint leaves.
There you have it, Thai cuisine lunch for six people. I hope you will find
the recipes good and have a good time learning to make the dishes.