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Simple but delicious Thai food to cook

Pad kraprao nuer
(Stir-fried beef with fresh chillies and sweet Thai basil)

A classic dish known as extremely spicy stir-fried fillet or ground beef with long yard beans (you can use fine beans), fresh chillies, garlic and fresh Thai sweet basil.
2 tsp vegetable oil
2 cloves garlic finely chopped
2-3 small fresh bird eyes chillies (red or green) finely chopped
100g long yard or fine beans cut to 1 inch long
100g beef or ground beef
1 tsp oyster sauce
tsp light soy sauce
tsp sugar
25g Thai fresh sweet basil
1 large fresh long chilli (red, green or yellow)
Heat oil in a wok until very hot, add garlic, chopped small chilli for 15-20 seconds.
Add the beef and stir-fry for about 1 minute until it is half cooked.
Add fine beans and the rest of the ingredients except sweet basil and stir-fry for about 2-3 minutes until the beef is fully cooked, then toss in the basil leaves.
Transfer to a serving dish, serve with Thai fragrant rice.

Gaeng keow wan gai
(A traditional Thai green curry)

Highly spicy and creamy with coconut flavour, baby aubergine, bamboo shoots and Thai fresh holy basil.
250g fresh chicken fillet
1-2 tsp Thai green curry paste
1 tsp vegetable oil
250-300ml cocunut milk
25-30g baby aubergine or 100g roasted aubergine
100-150g bamboo shoots
1 stem fresh plump root of wild ginger
1 large red chilli slices
2-3 kaffir lime leaf, finely sliced
1 tsp fish sauce
1 tsp sugar
15g Thai holy basil leaves
50g stock
50g green capsicum
50g red capsicum
Heat oil in a wok to medium hot, then add Thai green curry paste and stir-fry for 30 seconds.
Add the chicken and stir-fry for 3-4 minutes until the meat is cooked.
Add the coconut milk, then let it simmer for 10-15 minutes on a low heat.
Add the vegetables and stock, mix well for 2-3 minutes.
Toss in the holy basil and fresh chilli, just before serving.
Transfer to a serving dish, serve with Thai fragrant rice or fermented rice vermicelli (Kanom-jeen) or Roti (Thai style torilla made from plain flour, water, vegetable oil and margarine).
Any vegatble can be used with this recipe.


Dusit Thai Restaurant 49a Thistle Street. Edinburgh. EH2 1DY. T: 0131 220 6846 F: 0131 477 2533 E: