Pinky's Thai Kitchen

Cashew Chicken - ไก่ผัดเม็ดมะม่วงหิมพานต์  (not spicy!)                I've been wanting to teach you one of my very favorite recipes! So, are you guys ready to make one of the most delicious Thai dishes? Even though it's not as famous as Tom yum Koong, Pad Thai or Papaya salad, well, here I want to reassure you that this is very DELICIOUS. It's also one of the most popular dishes for both Thais and foreigners. This dish will give you a good mix of both savory and sweet flavors. The tenderness of juicy chicken mixed with the crispiness of roasted cashew go so well together in one bite. All of the ingredients are fresh and healthy! The total time is around 30 minutes, and it's very quick easy to make. So what are you waiting for?? ..Let's get started! Preparation time: 20 mins Cooking time: 10 mins Total time: 30 mins Make: 2 servings Ingredients: garlic ----- 5 cloves chicken breast ----- 200 g cashew nut ----- 1/2 cup onion ---

There are two different types of basil that are used often in Thai cooking. They look so much alike, and even Thais can get confused, but they shouldn't get mixed up. Their aromas and flavors are totally different. One really can't be substituted for the other or it would be like making a completely different dish (although I'm sure it would still be yummy :) ). Here I will show you how to tell the difference between them. Thai Holy Basil (Ocimum tenuiflorum)  The dull green leaves of Thai holy basil have curly edges, and the stalks of the herb are also green. Sometimes you may find red or white holy basil, but they are not easy to find. The difference between them is color and how strong their scent is, but all types of holy basil have a similar taste. It's very hard to find this outside of Thailand. If you have no clue where to get it, I suggest planting some in your garden! It's easy to take care of, and it grows so fast. You can also use dried holy

Stir Fried Fish with Sweet Basil and Chili Paste🌶 (not spicy!) Before you close this page because the word 'chili' caught your eyes, I want to confirm that this is not a spicy dish (and I'm not just saying that because I am Thai!). This dish uses a type of Thai sweet chili paste that is not spicy at all. I adapted this recipe from a traditional dish that uses scallops. I chose to use a white fish as it's healthy (much lower cholesterol than shellfish) and easy to find at any supermarket. Dory fish cooks quickly and absorbs flavor well without having any sort of strong fishy smell or taste. You could also use chicken, shrimp, or any other kind of meat as you like. I hope you enjoy this recipe the same as I do! Makes: 2 serving Preparation time : 10 minutes Cooking time : 10 minutes Total time : 20 minutes ingredients liquid ingredients Thai sweet chili paste Ingredients Vegetable oil         1 tsp -- I chose Canola oil Dory f