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Taste of Thailand

Chef Vipada Yimcharoen of the Royal Thai consulate-general in Calcutta shares recipes of some traditional Thai dishes
Tapioca balls with filling

Vipada Yimcharoen   |     |   Published 20.08.19, 12:34 PM

Tapioca Balls with Filling


  • Minced chicken or mushroom- 270g
  • Minced sweet radish- 100g
  • Roasted peanuts (coarsely crushed)- 55g
  • Palm sugar- 150g
  • Vegetable oil- 1tsp
  • Light soy sauce or salt- 1tbsp
  • Pearl tapioca- 250g
  • Coriander roots- 2
  • Garlic- 3 cloves
  • Pepper- 1 tsp


  • In a mortar add the coriander roots, garlic and pepper. Pound them together till it turns into a paste.
  • Over low heat, add oil and the paste into a pan. Stir the paste until it releases an aroma.
  • Add chicken or mushroom and continue stirring till the dish is almost cooked. The add palm sugar, light soy or salt and continue stirring until dry.
  • Let it cool and then mould into small balls. Rinse pearl tapioca in a pot of water and leave for five minutes. Add warm water to the pot and stir until the tapioca expands.
  • Pour the pearl tapioca into a meche strainer and drain.
  • Wrap the balls with pearl tapioca. Put a steamer on a stove and bring water to boil.
  • Place the balls on oiled banana leaf in a steamer, half inch apart.
  • Steam over fast boiling water until the pearl becomes clear — about 15 to 20 minutes.
  • Remove the strainer from the stove and leave for 5 minutes for the balls to dry slightly before
  • transferring to a serving dish. Sprinkle with crushed fried garlic. To make crushed fried garlic, firstly, pound peeled garlic. Then heat oil in a pan (medium heat). Next, stir the garlic till it gets golden brown. Finally use a slotted spoon to transfer the garlic onto blotting paper to drain the oil. Once cooled, the garlic will be crispy.

*Should be served with vegetable salad, coriander and fresh chillies as a snack.

Thai Papaya Salad


  • Grated raw papaya- 1½ cup
  • Fish sauce or light soy sauce- 2tbsp
  • Palm sugar- 1½tbsp
  • Tamarind juice- 1tbsp
  • Lime juice- 1tbsp
  • Dried shrimp- ½tbsp
  • Roasted peanuts- ½tbsp
  • Tomato (small pieces)- ½cup
  • Green beans (small pieces - ½cup
  • Garlic- 5 cloves
  • Chillies (fresh/ dried)- 3-5


  • Place the roasted peanuts, garlic, dried shrimps, green beans and chillies in a mortar and pound till they are crushed.
  • Add tomatoes, palm sugar, fish sauce or light soy sauce and then lime juice and tamarind juice to the mortar. Pound until blended.
  • Add grated papaya into the mortar and mix everything together. Avoid pounding too hard.
  • Garnish with additional crushed peanuts if desired.

*This menu should be eaten with steamed sticky rice (recipe below), fried chicken or grilled chicken.

Steamed sticky rice

  • Soak the sticky rice for 10 to 20 minutes. Next, scoop the sticky rice into a bowl, filling it to half. Add water into the cup, about 0.5cm above the sticky rice. Microwave for two minutes.
  • Take it out and add a little more water (not too much) and microwave for another minute.

Note: Suggested measurements can be adjusted to taste.

Thai Green Curry


  • Green curry paste- 2tbsp
  • Chicken slices (or 1 cup aubergine cut in round slices)- 300g
  • Coconut cream- 1 cup
  • Coconut milk- 1 cup
  • Stock (veg or chicken)- ½ cup
  • Pea aubergines- ½ cup
  • Apple aubergines (round shaped)- 4
  • Kaffir lime leaves finely shredded- 2-3
  • Red and green chillies
  • Handful of Basil leaves
  • Fish sauce or salt


  • In a pot, bring the coconut cream to simmer and stir in the green curry paste. Add the kaffir leaf slices.
  • Add chicken and stir until almost cooked through. (Skip this step for vegetarian recipe). Add coconut milk and stock. Bring to boil.
  • Add all the aubergines and simmer until cooked through but not soft.
  • Add chillies, basil leaves and fish sauce or salt to taste. Turn off the flame.
  • Enjoy with steamed rice or roti.

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