Some Thai plant-based dishes that feature ginger (ขิง - khing)

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  1. Tom Kha Hed (Mushroom Coconut Soup): A creamy and fragrant soup made with coconut milk, mushrooms, lemongrass, galangal, and ginger, offering a rich blend of flavors.

  2. Pad Pak Bung Fai Daeng (Stir-Fried Morning Glory): A popular stir-fry dish featuring morning glory (water spinach) with garlic, ginger, and soy sauce for a flavorful and healthy meal.

  3. Yam Tua Plu (Winged Bean Salad): A spicy and tangy salad made with winged beans, ginger, coconut, lime juice, and chili, offering a refreshing and vibrant taste.

  4. Som Tum Khao Pod (Corn Salad): A variation of the traditional papaya salad, this dish combines sweet corn with tomatoes, green beans, peanuts, and ginger for a zesty and crunchy delight.

  5. Gaeng Liang (Vegetable Spicy Soup): A nutritious soup with a variety of vegetables like pumpkin, mushrooms, and baby corn, seasoned with ginger and Thai spices for a warming and comforting dish.

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Ginger - ขิง [King] - Zingiber officinale

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Ginger is a versatile and important ingredient in Thai cuisine, and its cultural and medicinal significance makes it a valuable part of everyday life in Thailand.   Recipes: Vegetarian Tom Yum Soup with Cha-om, Coconut Milk, and Turmeric Vegetarian Red Curry with Coconut Milk, Turmeric, and Ivy Gourd Vegetarian Pad King Culinary Uses: Ginger is a key ingredient in Thai cuisine, adding a distinct flavor and aroma to many dishes. It is commonly used in both savory and sweet dishes, such as curries, soups, stir-fries, and desserts. In Thai cooking, fresh ginger is often preferred over dried, as it provides a more vibrant and aromatic flavor. Medicinal Properties: Ginger has been traditionally used in Thai traditional medicine for its various health benefits. It is believed to have anti-inflammatory and antioxidant properties. Ginger is also known for its potential to alleviate nausea and aid digestion, making it a popular remedy for digestive issues. Cultural Significance: In Thai cul
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Some Thai vegan dishes that feature bilimbi

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  1. Bilimbi and Tofu Curry A creamy and tangy curry made with bilimbi , tofu, and a blend of aromatic Thai spices and coconut milk. 2. Spicy Bilimbi Salad (Yam Taling Pling) A refreshing and zesty salad combining bilimbi with fresh vegetables, roasted peanuts, and a spicy lime dressing. 3. Bilimbi and Mushroom Stir-Fry A savory stir-fry featuring bilimbi, assorted mushrooms, tofu, and vibrant bell peppers, seasoned with garlic and soy sauce. 4. Bilimbi Coconut Soup (Tom Kha Taling Pling) A rich and tangy coconut soup with bilimbi, mushrooms, tofu, and lemongrass, offering a unique twist on the classic Tom Kha. 5. Bilimbi Green Papaya Salad (Som Tum Taling Pling) A variant of the traditional green papaya salad, incorporating bilimbi for an extra sour kick, along with tomatoes, green beans, and peanuts. 6. Bilimbi Fried Rice A flavorful fried rice dish with bilimbi adding a tangy note, mixed with vegetables, tofu, and seasoned with Thai spices. 7. Bilimbi and Vegetable Stir-Fry A simpl
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Recipe for a vegan Gaeng phet kha-noen aun (แกงเผ็ดขนุนอ่อน) or Spicy curry with young jackfruit

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  Ingredients: For the curry paste: 2 tablespoons red curry paste 1 tablespoon coconut oil 2 cloves garlic, minced 1 tablespoon lemongrass , minced 1 teaspoon galangal , minced 1 teaspoon kaffir lime leaves , thinly sliced 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander How to prepare young jackfruit for a vegan Thai dish For the curry: 1 can (14 ounces) coconut milk 1 cup vegetable broth 1 tablespoon soy sauce 1 tablespoon maple syrup 1 tablespoon lime juice 2 cups young jackfruit, shredded or pulled 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 cup Thai basil leaves Salt and pepper to taste Instructions: Make the curry paste:  In a food processor or blender, combine all of the curry paste ingredients and blend until smooth. Cook the curry:  Heat the coconut oil in a large pot over medium heat. Add the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Stir in the coconut milk, vegetable broth, soy sauce, maple syrup, and lime ju
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Chaya (tree spinach) - ผักชายา (phak cha-ya) - Cnidoscolus aconitifolius

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Chaya, also known as tree spinach, is a fast-growing plant that's relatively easy to cultivate. Chaya spinach is an understory species in forests and as such is ideal grown in shade under fruit trees or palms. You can grow chaya from stem cuttings. Take stem cuttings with a few nodes (bumps where leaves grow) and plant them directly in the ground or pots with moist, well-draining soil. Keep the soil moist but not soggy. Water regularly, especially during the first few weeks after planting. Established plants are somewhat drought tolerant but will produce more leaves with consistent moisture. Chaya is a fast grower and may benefit from occasional pruning to maintain a manageable size and encourage bushier growth. Don't remove more than two-thirds of the foliage at once. You can harvest young, tender chaya leaves throughout the growing season. Simply pick the leaves from the stems. The plant will likely be ready for its first harvest after less than a year. Raw Chaya leaves conta
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Dragon Fruit - แก้วมังกร (kaew mang gon) - Selenicereus undatus

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  Introduction Dragon fruit, also known as pitaya or pitahaya, is a tropical fruit that is native to Mexico and Central America. It is now grown in many parts of the world, including Thailand. Dragon fruit is a popular fruit in Thailand because it is delicious, nutritious, and easy to grow. Nutrition Dragon fruit is a good source of fiber, vitamins C and E, and iron. It is also a low-calorie fruit, making it a healthy choice for people of all ages. Health Benefits Dragon fruit has been shown to have a number of health benefits, including: Boosting the immune system Improving digestion Promoting heart health Lowering blood sugar levels Reducing the risk of cancer Growing Dragon Fruit in Thailand The harvest of our first dragon fruit Harvest dragon fruit about 30-50 days after flowering. Look for vibrant, evenly colored skin. Use sharp shears to cut the fruit, leaving some stem attached. Handle gently to avoid bruising. Store in a cool, dry place, or refrigerate for longer shelf life. En
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