green beef curry ( kang khiew waan neua )

400 grams beef

3 tbsp green curry paste

2 1/2 cups coconut milk ( squeezed out from 400 grams grated coconut )

5 small eggplants, quartered

2-3 red spur chilies, sliced diagonally

2 kaffir lime leaves, torn

1/4 cup sweet basil leaf

1 1/2 tbsp fish sauce

1 1/2 tsp palm sugar

1 tbsp cooking oil

sweet basil leaves and red chili slices for garnish

Slice the beef into thin pieces, about 3 cm thick
Saute the curry paste in oil over medium heat until fragant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir untill a film of green oil surfaces.
Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Tranfer to a pot , place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
Arrange on serving dish and garnish with sweet basil leaves and red chilies before serving.
Serves 4

spicy grilled beef ( neua naam tok )

500 grams beef top round
1 tbsp spring onion, cut into short length
1/4 cup coriander, chopped
1 tbsp lemon grass, thinly sliced
1/4 cup shallot, thinly sliced
1/4 cup mint leaf
1/2 tsp chili powder
1/4 tsp sugar
1 1/2 tbsp ground roasted rice or breadcrump
4 1/2 tbsp lime juice
3 tbsp fish sauce
fresh vegatable: Chinese cabbage, cabbage,red cabbage and spring onion

Wash the beef and cut into pieces about 1" thick.
Grill over medium heat untill done, slice into bite sized pieces and tranfer to a mixing bowl.
Toss lighty with lemon grass and shallots.
Season to taste with sause, lime juice and sugar.
Add chilie powder and ground roasted rice, toss well to combine. Add mint leaves, spring onion and corinder, toss again.
Arrange on a serving dish and serve.
Serves 6

chicken galangal in coconut cream soup ( tom khaa kai )

500 grams chicken breast
3 1/2 cups coconut milk
7-8 fresh slices fresh young galangal
300 grams young angel mushroom, torn into pieces
9 crushed hot chilies
1 lemon grass, cut into 1" length
4-6 kaffir lime leaves, torn in half
2 tbsp sliced coriander
3 tsp sugar
2-3 tbsp fish sause
1/3 cup lime juice
1 cup water
kaffir lime leaves for garnish

Wash the chicken, remove the skin and cut diagonally into bite pieces, set aside.
Put coconut milk in to a pot, add water and bring to the boil over medium heat. When it starts to boil, reduce the heat. Add galangal, lemon grass and kaffir lime leaves, continue boiling for few minutes until there is fragrant smell.
Add the chicken and all seasonings, simmer untill the chicken is done and tender.Add mushroom, and cook until done. Follow with crushed chilies, then remove from the heat.
To serve: Spoon the soup into serving bowl, stir lightly to combine and garnish with kaffir lime leaves.

Serves 4

hot and sour prawn soup (tom yum kung)

6 giant fresh water prawns,about 100 grams each
200 grams straw mushroom,halved
5-6 hot chilies, lightly crushed
5 slices matured galangal
2 stems lemon grass,cur diagonally
2-3 kaffir lime leaves, torm
2 coriander plants, cut into short length
3 tbsp fish sauce
1/4 cup lime juice
3 cups chicken stock

Wash, shell and de-vein the prawns, remove the heads but keep the tails intact.
Bring a pot of chicken stock to the boil. Add lemon grass, galangal and cook few minutes untill fragant.Then add the prawn; follow with mushroom and boil untill cook through ( about 5 minutes ).
Season with lime juice, chilies and fish sauce. Sprinkle kaffir lime leavesband coriander, turn off the heat.
Tranfer to a surving bowl and serve piping hot.

Serves 4

Spicy stir-fried shrimp (Pad Khi Mao Goong)

Spicy stir-fried shrimp (Pad Khi Mao Goong)

Ingredients

1 Ib. shrimps
¼ cup holy basil tips
1 tsp. sugar
2 tbsp. fish sauce
3 tbsp. vegetable oil

Ingredients for chile paste

6 long hot peppers
5 shallots
10 garlic cloves
½ tsp. shrimp paste

Method
1 Using a mortar and pestle, grind ingredients for chili paste until mixed well.
2 Shell the shrimps, but leave the tail fins attached, remove the heads.
3 Wash the basil.
4 Put the oil into a wok over medium heat, add the chili paste, and stir fry until fragrant, then, add the shrimps and continue stir frying until they are cooked.
Season with fish sauec and sugar, mix well. Add the basil, stir to mix, and then dip out onto a serving platter.

Spicy Thai Shrimp Soup -Tom Yum Gung

Ingredient

for 2 People

150 gms Shrimp

250 ml Water

30 gms Galanga

30 gms Lemongrass

20 gms Kaffir Lime leaves

25 gms Bird Chilli

1 Sprig Coriander

1 Tablespoon Lemon Juice

3 Tablespoons Fish Sauce

1 Teaspoon Salt

1 Teaspoon Tom Yum Paste

1 Teaspoon Chilli Paste

2 Tablespoon condensed milk

Preparation

1. Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.

2. Slice the galanga and lemongrass, into short 3cm pieces and pound it in a mortar to break out the flavours.

3. Put the water in pan bring to the boil.

4. When the water is boiling add the galanga, lemongrass, kaffir, salt, and Tom Yum Paste, and wait for it to come back to biling again.

5. Add the shrimps in cook for 2 minutes.

6. Break the chillis into a mortar and pound them for a few moments to a pulp, add to the soup.

7. Add the fish sauce, lemon juce, chilli paste and condensed milk to the soup.

8. Turn off the heat and add the coriander leaves, serve hot.

Serve with hot rice.

Gai Ta Krai (Chicken with Lemon Grass)

Ingredients

500 grams Chicken Chunked
4 sprigs Lemon Grass
3 Table spoon Crushed Garlic
2-3 Tablespoons Fishsauce
2 Tablespoons Palm Sugar
3clusters Whole green Pepers- fresh
2 chiles Dried red chillies - long type

Preparation

1). Mixed ingredents except chicken and let stand 1 hour.
2). Heat 5 tablespoons oil in pan when hot add chickenand other ingredents cook till dry.
3). Garnish and Serve.

Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)

Ingredients (4-6 serves)
5 tablespoons oil

1 cake pressed bean curd, diced

5 cloves garlic, minced

5 shallot, minced

1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained,lightly pounded or processed1 tablespoon chopped pickled Chinese radish10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well

1 tablespoon dried chili flakes or ground red pepper

3 eggs

2 cups bean sprouts, cleaned

1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths

2 tablespoons crushed peanuts

5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled
sauce

3 tablespoons shaved palm sugar

3 tablespoons fish sauce

3 tablespoons tamarind pulp soaked in

1/2 cup water, then strained to remove seed and fibers

Preparation
1 Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.
2 Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.
3 Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.
4 Push moodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.
5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.
6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using.
Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.

Pad Thai

Pad Thai is often called the signature dish of Thai cuisine.
There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation. We're sure you'll like the recipe below.

This recipe requires
1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

Ingredients

8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/4 cup dried or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color.
At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai.
Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes).
As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional).
Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point).
At this point, a very tasty but optional addition is a small handful of dried shrimps.
Add the bean sprouts and cook for no more than another 30 seconds.
Remove from the pan to a serving platter.

Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts.
Sprinkle this mixture on the cooked pad Thai.
Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds.
Put the lime segments and cuke segments around the serving platter.
Pad thai is served as above.
You may add Thai chili powder, sugar and crushed peanuts at the table.

kai pad ki mao - drunkards noodles and chicken

Ingredients
6 ounces of wide rice ribbon noodles (sen yai)

a quarter cup of chopped shrimp

half a cup of chopped chicken

a quarter cup of firm tofu, cut into small cubes

1 tablespoon chopped garlic

1 tablespoon chopped shallots (purple onions)

1 tabelspoon yellow bean sauce

1 tablespoon white (rice) vinegar

1 tablespoon fish sauce

4 tablespoons of palm sugar

1 tablespoon lime juice

1 tablespoon prik phom (ground red chillis)

a quarter cup of bean sprouts

1 tablespoon chopped mixed red and green prik chi fa (jalapenos)

1 coriander plant, chopped 1 cup of bai gaprao (holy basil leaves)

2 bulbs of pickled garlic, thinly sliced (garnish)

3-4 red jalapenos, julienned (garnish)

Method
Soak the noodles in water for about 15 minutes; take about a third of the sen yai and cut the ribbons into short pices (about 2" long).

The remaining two thirds of the noodles should be plunged into boiling water, and cooked until "toothy" then removed and placed on the serving plate.
If desired the tofu can be marinated in some dark soy to which a couple of sliced chilis are added.
The third of the noodles that have been chopped are fried in hot oil until crispy.
The remaining ingredients, except the picked garlic , are stir fried in a medium hot wok until cooked through (if you want the sauce thickened add a little rice flour or corn starch) and then poured over the boiled noodles.

The fried noodles and the pickled garlic are then added as a garnish.

PORK CURRY (Kaeng Hung Ley Muo)

Ingredients
2 Tablespoons curry powder
2 Tablespoons fish sauce
1/3 cup ginger root, cut into thin strips
1 Tablespoons sugar
1/4 cup cooking oil
6 Pork drumsticks
2 Tablespoons black soy sauce
1/2 cup pickled garlic
1/4 cup tamarind juice
2 1/3 cups water

Curry paste
3 Tablespoons shallot, chopped
1 teaspoon salt
2 l/2 Tablespoons lemon grass, chopped
2 Tablespoons garlic
1 Tablespoons shrimp paste dried large hot peppers

For making curry paste, ground all ingredients together until smooth. Set aside
Mix the pork drumsticks with black soy sauce and curry powder.
Set aside for 20 minutes.
Using saucepan or wok, add cooking oil and place over medium heat.
Stir - fry curry paste for a minute add pork. Stir 2-3 times.
Pour in water and bring to the boil. Cook for 5 minutes.
Add ginger root,garlic , fish sauce, sugar and tamarind juice, a minute
Stir 2-3 times. Cover. Simmer for l0-15 minutes,
Remove from heat

Hoi Pad Nahm Prik Pow

Ingredients for Stir-fried Clams
2 lb. fresh clams
2-3 Tbs.peanut oil

8 cloves garlic, chopped
6-10 Thai chillies, cut in half crosswise and bruised with a knife blade
2-3 Tbs. roasted chilli paste (nahm prik pow); recipe for roasted chilli paste
2 Tbs. water, or soup stock

1-2 tsp. sugar, to taste
1 packed cup Thai basil leaves (bai horapa), flower buds may also be used
1 Tbs.fish sauce , as needed to taste

Rinse the clams well, scrubbing any gritty sand off the shells.

Soak in cold salted water for half to one hour.

Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain.

Heat a wok over high heat until its surface begins to smoke.

Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat.

Add the garlic and Thai chillies, followed a few seconds later with the roasted chilli sauce and water or soup stock.

Sprinkle in a teaspoon of sugar. Stir well and when the ingredients in the wok look well blended, toss in the clams.

Stir to mix with seasonings.

Stir-fry for a minute or so, then cover and reduce heat to medium.

Uncover every 20 seconds or so to stir.
When the clams begin to spit out water, uncover and increase heat to high, and when some of them begin to open, stir in the basil .

Taste the sauce to see if it is salty and sweet enough.

Adjust by adding fish sauce and/or sugar to taste.

Continue to stir-fry until the clams have fully opened their shells.

Do not overcook as they will shrink and become tough.

Transfer to a serving dish and serve while still hot.
Serves 5-6 with other dishes and steamed rice in a shared family-style meal.

Fried vegetables(Pad Paak Ruamit)

Fried vegetablesPad Paak Ruamit
Serves 4
250 g (8 oz) Thai broccoli
400 g (13 oz) babycorn
100 g (3 1/2 oz) mushrooms
3 spring onions
3 clove garlic
oil
2 tb fish sauce
3 tb oyster sauce
1 tb sugar
2 tb sherry

Takes 35 minutes
1. Cut broccoli into bite-size pieces. Cut babycorn into halves.
2. Cut mushrooms into halves.
3. Cut spring onions into 2 cm long pieces. Chop garlic.
4. Heat oil in a wok or a pan. Add garlic and spring onions and stir-fry for one minute.
Add vegetables and continue to stir-fry for five minutes.
5. Season with fish sauce,oyster sauce , sugar and sherry.

Hed Kem Thong Pad Cha Talay

Hed Kem Thong Pad Cha Talay(Golden Mushroom and Seafood Spicy Stir-Fry)

Prepare:

2 cups golden mushroom1 cup cut squid (cooked)

5 shrimps (peeled, de-veined and cooked)

1 / 2 cup mussel

1 / 4 cup young pepper

15 cloves garlic

2 sweet yellow peppers

5 red chili peppers

1 / 4 cup basil

1 tbsp. olive oil

1 tbsp. fish sauce

1 / 2 tsp. sugar

2 tbsp.oyster sauce

Cooking Instructions:

1. Crush garlic, yellow pepper and red peppers finely.

2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.

3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil.

Turn off the fire.

Nuea Pad Nam Man Hoy (Stir Fried Beef in Oyster Sauce)

This is a simple stir fry dish: nam man hoy is oyster sauce.

Put a little oil in a wok and sauté a couple of tablespoons of garlic, and a couple of tablespoons of shallots (purple onions).
Add about two pounds of beef, cut into bite sized pieces.
You then add a sauce consisting of:
1 cup of oyster sauce
3 tablespoons of Worcestershire sauce
1 tablespoon fish sauce
Stir it until it begins to simmer.
If it is a little dry, add a little water.
Cover and leave to simmer for five minutes.
Then add about a tablespoon of chili powder (prik phom), fresh black pepper, a tablespoon of fresh ground ginger , and some chopped onions, and stir until heated through.

Tao Huu Song Krueng (Fried Bean Curd Dressed with Oyster Sauce)

Prepare:
1 cup bean curd1 group scallion (cut 1 inch)

1 group Chinese celery (cut 1 inch)

1/2 cup minced pork

1/2 cup sliced carrot

1/2 cup corn flour

1/2 cup shitake mushroom

1/4 cup asparagus (cut 1 inch)

1 tbsp. minced garlic

1 sweetbell pepper (sliced)
1 tbsp. fish sauce

2 tbsp. oyster sauce

1 tbsp.soy sauce vegetable oil

Cooking Instructions:
1. Dissolve corn flour with 1/4 cup of water.
2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.
3. Put fried bean curd in a strainer.
4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.
5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.
6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

Kai Yat Sai (Omelet)

Kai Yat Sai is square stuffed omelet.


¼ cup (60 ml) oil150 g ground pork or chicken

3 tablespoon diced cherry tomatoes

3 tablespoon fresh or frozen green peas

2 tablespoon minced onion2 teaspoon sugar

1 ½ tablespoon fish sauce

¼ tspn black soy sauce

¼ teaspoon ground white pepper

3 eggs, beaten

2 sprigs coriander leaves (cilantro) to garnish

1 finely sliced red chilli, to garnish

Heat half of the oil in a wok high heat and stir-fry the meat for 2 minutes or until cooked.

Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper.

Stir-fry another 2 to 3 minutes until cooked then set aside.
Heat a small skillet or omelet pan 12 to 20 cm in diameter and add a drop of the remaining oil. Pour in enough egg to thinly cover the base.

Brown the omelet lightly on both sides, being careful to turn the omelet over gently halfway through cooking.

To stuff the omelet, place 1 to 2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on a serving plate and repeat until all the egg and pork mixture is used up.
Garnish with coriander leaves (cilantro) and finely sliced red chilli. Serve accompanied by rice.

Note:

To present omelets as shown in the photo , turn each omelet over so the folded edges are face down. Make a crossshaped slit in the top of each omelet and then fold the slit portions back

Tom Yam Pla Krop - crispy fish soup

This isn't a crispy soup, it's a soup made with crispy fish.
Specifically pla krop (pronounced 'plah grob' with the 'o' in krop being something between a short o sound an a 'au' sound (a bit like saying 'crab' when you have a very nasal cold)) is deep fried catfish.
The catfish is fried whole in very hot oil (smoking peanut oil), so the usual cautions and caveats apply. Also for the proper flavor it should be fried with the head on - in Thailand it is fried before it is cleaned and trimmed for the second stage of cooking. You may of course clean and fillet the fish first.
The very hot oil ensures that only the outside of the fish is crunchy-crisp, and the inside is not reduced to concrete hardness!
If you prefer this dish can be made with salmon, trout, or sea bass.

Ingredients
one catfish, to yield about half a pound of catfish pieces.
6 thin slices of kha (galangal)

6 thin slices of khing (ginger)

4 hom daeng (shallots - purple onions)

6-8 prik chi fa haeng (dried red Thai jalapenas)

4 kratiem (cloves of garlic - with skins)

2-3 stalks of takrai (lemon grass or citronella), cut in 2" pieces
half a cup of nam pla (fish sauce) half a cup of nam som makham (tamarind juice)

method.
1: Deep fry the catfish whole in very hot oil until the skin is very crisp.
Remove and drain.
When cool enough to handle, remove the head and the tail (don't waste it - it can be added to your fish stock pot, or fed to the cat), then break the rest into large bite sized pieces, discarding the major bones.
2: on a grill or barbeque, grill the galangal, ginger, shallots, jalapenas, garlic and lemon grass until slightly charred.
discard the skins, and chop, then pound to a paste in a mortar and pestle or a food processor.
3: Bring about 3 cups of water to a rolling boil, and add the ingredients, after one minute lower the heat to a simmer, cover and simmer for about 20 minutes.
Taste and adjust the seasoning.

Gaeng Keow Waan (Green Curry Paste)

Ingredients

15 green hot chilies

3 tablespoon chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped galangal

1 tablespoon chopped Lemon grass

½ teaspoon chopped kaffir lime rind

1 teaspoon chopped coriander root

5 peppercorns

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon salt

1 teaspoon shrimp paste

Preparation

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Gaeng Gai (Chicken Curry)

Ingredients

4 tablespoon vegetable oil10 dried red chilies, crushed (adjust heat to your taste. this amount makes a fairly hot dish)

1medium yellow onion, chopped4 cloves garlic, chopped1 teaspoon ground galangal (kha)

1 stalk fresh lemon grass, chopped fine

4 tablespoon fresh coriander, chopped

1 teaspoon ground nutmeg

6 kaffir lime leaves

1 tablespoon ground coriander seed

1 tablespoon sugar2 tablespoon fish sauce

1 teaspoon ground cumin1 teaspoon salt

2 whole chicken breasts, skinned, boned, cut into 1/8 inch slices

10 ounce shredded bamboo shoots

16 ounce coconut milk (frozen is better, but you can substitute 1-14 ounce can)

20 fresh basil leaves (dried basil is not a good substitute)

Heat the oil in a wok and stir-fry the chilies, onion, and garlic until light brown.

Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt.

Cook for about 2 min. over medium heat.

Add the chicken and stir-fry for 1 minute.

Add the bamboo shoots and coconut milk.

Bring to boil,reduce heat and simmer about 10-15 minutes until checken is tender.

Garnish with fresh basil , serve over rice.

This dish is even better if you refrigerate it overnight and reheat it the next day!

Choo-Chee (Curry Chile Paste)

Servings: About 3/4 cup
Ingredient

1 teaspoon sea salt 6 garlic cloves, minced

1 tablespoon minced cilantro roots and stems

1 dried New Mexico (or California) chile, softened in warm water and seeded

15 dried de arbol or Japones chiles, softened in warm water

1 tablespoon dried shrimp, softened in warm water and pureed (optional)

½ teaspoon Thai white peppercorns, dry roasted, and ground

½ teaspoon caraway seeds, dry roasted, and ground

1 teaspoon minced galangal, or 1 tablespoon minced fresh ginger as a substitute

1 lemongrass stalk, green parts and hard outer layers removed, minced

1 teaspoon grated kaffir lime zest , or 1 tablespoon grated regular lime zest as a substitute

2 shallots, minced

1 tablespoon fresh grated coconut flakes

1 teaspoon fermented shrimp paste , or 1 tablespoon red miso as a substitute

Using a mortar and pestle, pound the sea salt and garlic into a paste.

One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste.

Add the grated coconut and mix well, then add the fermented shrimp paste and mix well.

The chili paste can be stored in the refrigerator for at least 1 month

Choo-Chee Goong (Red Curry Shrimp with Kaffir Lime Leaves and Basil)

Ingredients

1 pound medium shrimp

3 orange or red serrano, jalapeño, or fresno peppers

1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)

2 to 3 tablespoons red curry pastenam plah, as needed (some packaged curry pastes are already heavily salted)

2 teaspoons palm sugar, or to taste8 kaffir lime leaves, very finely slivered

½ to 1 cup Thai basil leaves (bai horapa)

1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnish

Preparation
Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen.

Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.
Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste.

Cut other pepper with seeds into fine inch-long slivers.
Heat 2/3 cup coconut cream in a wok or skillet over high heat.

When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve.

Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream.

Add curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a few minutes, until it is aromatic and darker in color; and the mixture is very thick.
Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce.

Season to taste with fish sauce and palm sugar: Stir well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently.

When most of them have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves.

Stir-fry 10 to 15 seconds before adding basil and slivered chilli.

Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.
Transfer to a serving dish and dribble reserved tablespoon of coconut cream over shrimp. Garnish with a sprig or two of basil.

Notes:

To make the sauce, follow the instructions to the end, simply skipping the shrimp.

Try the sauce over crispy fried, whole small or flat fish, such as pompano, butterfish, sole, white perch, smelts, and anchovies.

The sauce is also good over pan-fried or grilled mackerel. Or, if you prefer, smother over grilled halibut, salmon, albacore, tuna, mahi mahi, jumbo prawns, lobster, or whatever else you like to toss on your charcoal grill.

Top with the coconut cream and garnish with basil sprigs.

For strong-tasting fish, about 2 tablespoons of fine inch-long slivers of fresh rhizome (qkrachal) can be added to the sauce at the same time as the basil and cooked until both are wilted.
Besides cooking with shrimp, as in this recipe, substitute squid, scallops, shelled clams, and mussels, or a combination of shellfish and mollusks.

Roasted Duck Curry with Red Curry Paste (Kaeng Phed Ped Yang)

Ingredients
* 1 roasted duck, deboned and cut into 1 inch strips

* 2 1/2 cups canned coconut milk

* 10 cherry tomatoes

* 1 cup eggplant, cut into bite-sized pieces or sweet English/Spring peas

* 6 pieces of rambutan (canned) or pineapple, cut into bite sized pieces

* 4 fresh kaffir lime leaves , torn into pieces (optional)

* 1 tsp sugar

* 1/2 tsp sea salt

* 2 tbsp Thai fish sauce (Golden Boy brand is preferred)

* 1/2 cup water (or chicken stock)

* 1 1/2 tbsp vegetable cooking oil (not olive oil)

* 3 tbsp red curry paste (recipe on our site or substitute canned red curry paste)

Preparation

Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.
Add the duck and stir well.

Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, rambutans, or pineapple, eggplants, or sweet peas,kaffir lime leaves, sugar, salt, and fish sauce.

Bring to a boil and remove from heat.

Thai Green Curry with Chicken

Thai Green Curry with Chicken

Obviously a curry from Thailand. Thai curries have an Indian spice blend, which makes them even more flavorsome. This happy Indian and Thai marriage may have been the result of Hindu and Buddhist religions spreading in to Thailand.

The end result has been aculmination of grand flavors and divine tastes.

Green curry paste can be used in the preparation of pork, chicken or seafood as well !

You will require;

• 1.5 Kilo cleaned chicken breast or thigh fillets

• 1 tub of Curry Creations green curry paste

• 1 carrot, ½ red capsicum and ½ bamboo shoot

• 2 cans of coconut milk coconut cream

• 2 tblsp. peanut or vegetable oil

• 6 leaves of holy basil or sweet basil

• 1 dessert spoon sugar

Preparation

• Cut chicken in 1 inch pieces.

• Thinly slice carrot, capsicum and bamboo shoot.

• Heat oil in a pan or wok and fry the curry paste for about 3-5minutes or until fragrant.

• Add coconut milk and bring to boil. Simmer on medium heatfor 5-7 minutes.

• Add chicken and vegetables. Cook until chicken is tender andvegetables are crisp.

• Add basil leaves and sugar.

• Simmer for just 5 more minutes and remove.

• Enjoy this delicious green curry with Jasmine rice.

Thai Red Curry of Duck

Thai Red Curry of Duck

Serves 4

The fragrant exotic aromas of Thailand will bring back fond memories for thosed who havetravelled to Thailand and stimulate curiosity and appreciation for Thai food.

This red curried duck recipe will impress your family and guests in every respect, as the duck flavour takesyou beyond the normal expectation of chicken. For best effect, use your own home-made.

Ingredients

1 duck boned, meat finely sliced

3 cups coconut milk

3 tblspn red curry paste

1/4 cup julienned ginger

2 tblspn fish sauce

1 tblspn palm sugar

2 cups pineapple chunks

1/2 cup Thai basil

3 kaffir lime leaves , finely shreddedCoriander leaves for garnish

1/2 bunch snake beans cut into 2.5cm lengths

Method

Heat 1/2 cup coconut milk in a wok and add curry paste and ginger, cook until fragrant andthe oil is starting to separate from the coconut milk , about 5 to 10 minutes.

Add duck, palm sugar and fish sauce, stir fry until duck is sealed, then add the remainingcoconut milk, simmer until duck is tender.Add pineapple and simmer for 1 minute.

Stir in basil leaves and transfer to serving bowl, garnish with shredded lime leaves andcoriander leaves.

Serve with steamed jasmin rice infused with torn kaffir lime leaves.

Thai Red Curry of DuckServes 4The fragrant exotic aromas of Thailand will bring back fond memories for thosed who have travelled to Thailand and stimulate curiosity and appreciation for Thai food.

This red curriedduck recipe will impress your family and guests in every respect, as the duck flavour takesyou beyond the normal expectation of chic.

Thai Red Curry Soup

Ingredients


2 cups dry white wine
Bottom 4 inches of 3 fresh lemon grass stalks, thinly sliced
1-tablespoon matchstick size pieces peeled fresh ginger
2 cloves garlic, minced4 cups bottled clam juice
4 cups canned, unsweetened coconut milk
2 teaspoons red curry paste
1 teaspoon grated lime peel
3 tablespoons corn starch
2 tablespoons water
¼ cup thinly sliced fresh basil
1 tablespoon lemon juice
8 ounces snapper fillet, cut into ½-inch cubes
16 medium uncooked shrimp , peeled, deveined, and halved

Preparation

Combine the wine, lemongrass, ginger, and garlic in a large, heavy-duty saucepan.
Bring to a boil over medium-high heat.
Add the clam juice and coconut milk and simmer about 15 minutes.
Stir in the curry paste and lime peel.
Mix the cornstarch and water in small bowl until smooth.
Add to the soup and bring to aboil, stirring.
Reduce heat and simmer 5 minutes, stirring occasionally.
Add the basil, lemon juice, fish and shrimp; simmer just until the fish is cooked through,about 2 minutes.
Season to taste and serve.Serves 6-8