Fresh Thai

Fresh Thai : Over 80 Healthy Recipes

4.2 (5 ratings by Goodreads)
  • Paperback
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Thai food is a unique combination of exotic aromas, brilliant colours, and sour, sweet, pungent and hot flavours, often all together in one dish. "Fresh Thai" brings you over 80 healthy and delicious recipes that don't compromise on taste. Choose from classic favourites, such as Red Curry Chicken with Thai Baby Aubergines and Green Curry Beef with Bamboo Shoots, or try exotic ideas like Bitter Melon Omelette and Black Sesame Seeds with Prawns and Water Chestnuts. All of the recipes use authentic fresh ingredients and are low in fat, salt and sugar and there is none of the traditional deep-frying, which makes them perfect for a balanced diet.
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Product details

  • Paperback | 256 pages
  • 184 x 194 x 26mm | 762.05g
  • Octopus Publishing Group
  • Hamlyn
  • London, United Kingdom
  • Revised
  • Revised edition
  • 100 colour photographs
  • 0600616851
  • 9780600616856
  • 1,773,904

Table of contents

Introduction Including: Cutting down on fat and salt. Healthy cooking techniques. Essential equipment and ingredients. Menu plans Starters and Soups Including: Golden baskets. Chicken satay. Pan-fried fish cakes with green beans. Thai dim sum. Hot and sour soup with mixed seafood Salads Including: Green papaya salad with chillies and lime. Grilled squid salad with cashew nuts. Quail egg salad with steamed prawns. Spicy sliced steak Fish and Seafood Including: Grilled fish with three flavour sauce. Garlic Prawns. Steamed mussels with lemon grass. Stir-fried scallops with baby pak choi Meat and Poultry Including: Green curry beef with bamboo shoots. Steamed pork spare ribs with coriander roots. Red curry chicken with Thai baby aubergine Vegetables Including: Stir-fried mixed vegetables with bean curd. Stir-fried mushrooms with ginger. Jungle curry with mixed vegetables Rice and Noodles Including: Fried rice with prawns, crab and curry powder. Rice soup with minced pork. Thai fried noodles with prawns. Dry won ton Desserts Including: Watermelon sorbet. Quail eggs in ginger syrup. Sticky rice with mango. Sago pudding with white lotus seeds Basic recipes and accompaniments Index
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About Oi Cheepchaiissara

Oi Cheepchaiissara was born in Thailand and took her degree in Bangkok at the Poh-Chang College of Arts. Now living in England, she runs her food manufacturing business, teaches Thai cooking and is the author of The Food of Thailand.
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Rating details

5 ratings
4.2 out of 5 stars
5 60% (3)
4 0% (0)
3 40% (2)
2 0% (0)
1 0% (0)
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