This, I miss! I used to order this everytime my officemates and I go eat at the Banana Leaf Curry House. Did you know that diners at this restaurant eat with a banana leaf instead of a plate? Quite fitting and best enjoyed when you’re eating with your hands!
Ingredients:
1/2 tsp peppercorns
2 cloves garlic
2 tbsps fresh coriander roots or stems
2 lemongrass stalks, tender midsection only, finely minced
2 tbsps oyster sauce
2 tbsps light soy sauce
2 tsps sugar
1 1/2 tsps Asian sesame oil
750 g boneless, skinless chicken thighs, cut into 4cm pieces
36 pandan leaves, each about 12 inches long by 2 inches wide
peanut …read more

Here’s another Thai recipe my sister shared me. I tried it myself and I must say, it didn’t disappoint. I didn’t expect something so flavorful could be so easy to cook!
Ingredients:
1/2 chicken breast (cut into thin slices)
3 tbsp oil
2 garlic cloves, minced
1 egg, beaten
1/2 packet Thai noodles, soaked and drained
2 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1 tbsp fish sauce
1/4 tsp chili powder
2 spring onions, sliced 1 inch long
250g fresh beansprouts
2 tbsp roasted peanuts, chopped
fresh coriander
4 tbsp water
Procedure:
In a wok or frying pan, heat 1 tbsp of oil. Add the beaten egg, cooking for less than a minute, then …read more

Thai food lovers, there’s a new cookbook out you might want to see. This one is by Independence, KS resident Naam Pruitt who’s originally from Thailand. If you’d like to catch one of Naam’s classes, she teaches at the Amore Cooking Center in Joplin, MO and at the Culinary Center of Kansas City in Overland Park, KS. Here’s the link to the KC Culinary’s current class schedule (a pdf file).
I haven’t cooked anything yet from the book as I’m awaiting my copy, but the sample recipes on her website look promising.
– not to be confused …read more