HOT AND SOUR CURRY WITH SHRIMPS | kang som koong + kai jeaw cha-om

Thai Recipe Ingredients

* 8-10 medium sized shrimps, cleaned, peeled and deveined

* 200 grams fish fillet (any meaty white fish)

* 4 tablespoons hot and sour curry paste

* 4 tablespoons of tamarind juice

* 3 tablespoons of fish sauce

* 1 teaspoon of palm sugar

* Lemon juice

* 1 bunch of acacia leaf [thai : cha-om] (optional)

* 3 eggs (optional, to make acacia omelette)

Thai Food Preparations

1. Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.

2. Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.

3. Add the shrimps and acacia omelette (optional, see below). When the soup boiling, remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with steamed rice.

Acacia Omelette (kai jeaw cha-om) : this recipe is optional. However, thai people love to eat this omelette with hot and sour curry. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

1. Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.

2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.

3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.

(For 2 Serving)

Shrimp in Dried Red Curry | choo chee koong

Thai Recipe Ingredients

* 8-10 shrimps, cleaned, peeled and deveined

* 3 tablespoons red curry paste

* 1 tablespoon fish sauce

* 1 tablespoon sugar

* 2 kaffir lime leaves, thinly sliced

* 400 grams coconut milk

* 1 red chilli,thinly sliced

* 3 coriander leaves (for garnishing)

* cooking oil

Thai Food Preparations

1. Heat oil in a wok over medium -high heat, add coconut milk and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.

2. Add the shrimp, and season with fish sauce and sugar.

3. Stir fry until the shrimp is cooked, then add kaffir lime leaves and stir for another 1 minute.

4. Transfer to a serving dish and garnish with red chili, and coriander leaves. Serve immediately with steamed rice

FRIED EGG IN CLEAR SOUP|kang jued kai num

Thai Recipe Ingredients

* 200 grams ground pork

* 100 grams vermicelli noodle (optional)

* 6 eggs, beaten

* ¼ cup oil

* 1 tablespoon. crispy fried chopped garlic (for topping)

* ½ cup thin sliced onions

* 6 cups chicken stock or water

* 1/ 3 cup fish sauce

* 1/8 teaspoon white pepper

* 300 grams chinese cabbage, cut into well pieces

* 2 spring onions cut into 1 inch long pieces

Thai Food Preparations

1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

(For 2 Serving)

Pad Thai Noodles with Shrimps

I first ate this in a small street café in Ko Samui, an island off Thailand. It was so supremely good that my husband videoed it in close-up so that I could recreate the whole thing at home. I did, and here it is – every bit as good, I'm glad to say. If you have trouble tracking down dried shrimps.

Serves 2 as a main course

Ingredients:

4 oz (110 g) rice noodles (medium width, about 1/8 inch/3 mm thick)
2 level tablespoons dried shrimps
6 oz (175 g) raw headless tiger prawns (if frozen, thoroughly defrosted)
3 tablespoons groundnut or other flavourless oil
2 cloves garlic, peeled and crushed
2 medium red chillies, deseeded and finely chopped
½ medium red onion, thinly sliced into half-moon shapes
2 tablespoons Thai fish sauce
juice 1 large lime (about 2 tablespoons)
2 large eggs, lightly beaten

For the garnish:

2 heaped tablespoons fresh coriander leaves
2 oz (50 g) natural roasted unsalted peanuts, roughly chopped or crushed in a pestle and mortar
2 spring onions, chopped, including the green parts

You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.

How to cook:

The way to tackle this is by having all the ingredients on the list prepared and assembled in front of you. First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they're totally submerged in boiling water. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Now, to prepare the prawns, peel off and discard the shells, then you need to de-vein them. To do this, make a slit all along their backs using a small, sharp knife and remove any brownish-black thread, using the tip of the knife to lift it out. Now chop each prawn into 3.

When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot. Then, first add the garlic, chilli and red onion and fry for 1-1½ minutes, or until the onion is tender, then, keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles. Now toss them around for 1-2 minutes, or until the noodles are heated through. Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds. Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over.

Hot and Sour Thai Chicken Broth

Lower fat

This recipe, given to me by Sarah Randell, Editor of the Collection, is based on a version of Tom Yum soup – a spicy, clear, refreshing broth found on the menu of most Thai restaurants. This one is made with chicken but it is also delicious made with tiger prawns – and what's more, it is low in fat. The Thai fish sauce is used to season the soup but make sure you buy a good-quality version, such as Squid, as some less authentic brands are excessively salty. This soup is also nice made with Japanese miso stock.

Serves 4

Ingredients

2 skinless chicken breasts (6 oz/175 g each)
2 pints (1.2 litres) chicken stock
a small bunch of coriander leaves (½ oz/10 g)
2 small red bird's eye chillies
1 stalk of lemon grass, roughly chopped
a small piece (1 inch/2.5 cm) of ginger, peeled and sliced
2 medium, ripe tomatoes
3 spring onions, trimmed and finely sliced (including the green parts)
2 oz (50 g) fresh, shelled peas
2 oz (50 g) sugar snap peas, cut in half
1 tablespoon Thai fish sauce
1 tablespoon tamarind purée
juice of a large lime (about 2 tablespoons)

How to cook:

First of all, you need to pick all the coriander leaves off the stalks and then cut 1 of the chillies in half lengthways and deseed it. Next, put the chicken stock into a large saucepan and add the coriander stalks, halved chilli, lemon grass and ginger. Bring the mixture to the boil, give everything a stir, then cover and leave to simmer very gently for 15 minutes to allow the Thai flavours to infuse the stock. You can make this stock in advance but add the rest of the ingredients shortly before serving.

Meanwhile, place the tomatoes in a bowl and pour boiling water over them and leave them for 1 minute before draining. Next, skin the tomatoes and cut each one into quarters, then remove the seeds and cut each quarter into three lengthways, so you end up with thin slices. Now cut each chicken breast in half widthways and then slice each half into five or six long thin strips and then slice each of these in half lengthways so you end up with thin slivers of chicken. Now strain the stock into a colander set over a bowl and discard the flavourings. Next, return the stock to the pan and when it is back to simmering point, stir in the thin slivers of chicken, and half of the spring onions. Stir and then cover again and leave the chicken to poach gently for 5 minutes or until it is cooked through. Meanwhile, trim and halve the remaining chilli, remove the seeds, and then finely slice it, making sure you wash your hands afterwards.

Next, add the peas, sugar snaps, sliced chilli, fish sauce, tamarind and lime juice to the soup, stir and gently simmer for 2-3 minutes or until the peas are just tender but still retain their bite. Stir the slices of tomato in at the last minute and then divide the coriander leaves among four deep bowls. Ladle the piping hot soup on top, sprinkle with the remaining spring onions and serve immediately.

Thai Prawn Curry with Pineapple

This lovely recipe from The Oriental's Cookery School in Bangkok has been slightly adjusted to accommodate Western ingredients without, I think, losing its authenticity. It's incredibly simple and easy and it really does taste exotic and unusual. If fresh tiger prawns are not available, you can buy them from the freezer cabinet in large supermarkets.















Ingredients:

1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
2 x 400 ml tins coconut milk

For the curry paste:

4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
1 level tablespoon lemon grass, finely chopped
1 inch (2.5 cm) cube fresh ginger
5 garlic cloves, peeled
7 Thai shallots, peeled (or normal shallots if not available)
1 level teaspoon shrimp paste (if not available use 2 anchovies)
½ level teaspoon salt
3 tablespoons Thai fish sauce

To garnish:

2 kaffir lime leaves (if available)
2 medium-sized red chillies, de-seeded and shredded into hairlike strips

You will also need a wok or a very large frying pan

How to cook:

If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.

After that remove them from the heat and when they're cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.

To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.

When you're ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you'll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment.

Turkey with a Hint of Thai

This Thai-influenced recipe was invented because – you've guessed it – I had quite a lot of cold turkey to use up. But because we enjoyed it so much, I would recommend making it with some ready-cooked chicken if there's no leftover turkey to hand.

Serves 4-6

Ingredients:

1 lb 4 oz (570 g) cooked turkey or the same quantity of ready-cooked chicken, chopped into bite-sized pieces
1 level teaspoon cumin seeds
1 level teaspoon fennel seeds
1 level dessertspoon coriander seeds
3 cardamom pods
1½ tablespoons groundnut or other flavourless oil
1 large onion, peeled, halved and cut in thin slices
2 stalks celery, chopped into ½ inch (1 cm) pieces
2 cloves garlic, peeled and chopped small
2 green chillies, deseeded and finely chopped
1 inch (2.5 cm) piece of root ginger, grated
1 level teaspoon ground fenugreek
1 level teaspoon ground turmeric
1½ level tablespoons plain flour
1¼ pints (725 ml) vegetable stock made with Marigold Swiss vegetable bouillon powder

To serve:

2 rounded tablespoons half-fat crème fraîche
1 level tablespoon fresh chopped coriander leaves

How to cook:

Begin by dry-roasting the cumin, fennel, coriander seeds and cardamom to draw out their full flavours. To do this, place them in a small frying pan or saucepan set over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to 'jump' in the pan. Now transfer them to a pestle and mortar and crush to a powder.

Next, add the oil to a large frying pan and, when it's very hot, turn the heat down to medium and fry the onion and celery for 4-5 minutes or until well browned at the edges. Then add the garlic, chillies and ginger and cook for a further minute before adding the crushed spices, fenugreek, turmeric and the flour. Stir well, then add the turkey (or chicken) and stir again to coat all the pieces with the mixture.

Next, add the stock gradually, stirring yet again, then, as soon as it all comes to simmering point, turn the heat down and let it cook very gently for 25 minutes with the lid on. After that, stir in the crème fraîche and serve the curry with basmati or Thai rice, with the coriander leaves sprinkled over as a garnish.

Thai Fish Curry with Mango

You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it. You can also make this using 1 lb 8 oz (700 g) of raw, peeled tiger prawns, added in place of the fish.

Serves 4 generously

Ingredients:

2 lb (900 g) firm fish fillet (Greenland halibut, cod or haddock, for example), skinned and chopped into 1½ inch (4 cm) chunks
1 large mango, peeled and cut into ¾ inch (2 cm) pieces
2 x 14 fl oz (400 ml) tins coconut milk

For the curry paste:

2 medium red chillies, halved and deseeded
grated zest and juice 1 lime
2 stems lemon grass, roughly chopped
1 inch (2.5 cm) piece fresh root ginger, peeled and sliced
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 teaspoon shrimp paste
3 tablespoons Thai fish sauce

To garnish:

3 level tablespoons chopped fresh coriander leaves

How to cook:

Begin by emptying the coconut milk into the pan or wok and stir while you bring it up to the boil, then reduce the heat to medium and cook until the fat separates from the solids. This will take 20 minutes or so, and you will have about 1 pint (570 ml) left. Now make the curry paste, and all you do is put everything in a food processor or blender and whiz until you have a rather coarse, rough-looking paste and everything is perfectly blended.

Now, over a medium heat, add the curry paste and fish to the pan and, once it has reached simmering point, give it 4 minutes. Finally, add the mango and cook for a further 2 minutes. Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment. To prepare the curry in advance, make everything up, keeping the paste covered in the fridge, then, 10 minutes before you want to serve, bring the coconut milk back up to the boil, then add the paste, fish and mango as above.

You will also need a deep frying pan with a diameter of 10 inches (25.5 cm),

or a wok.

PED GAENG-CHUD MANAO DONG (Duck Consomme with Vinegared Lime)

Duck is very popular in Thailand and is prolifically bred in the farms and
waterways all over the country. In this recipe an entire duck (skin, bones
and all) would be used. Here, I prefer to discard the fatty skin and to use
the leg, with bone. At a higher cost, you could use one filleted breast. This
recipe is inspired by Bangkok's Oriental Hotel.

SERVES: 4

Recipe:
500g (18oz) duck drumstick 4 dried cloud-ear mushrooms
and thigh, weighed after 1 pickled lime, finely choppedskinning
700 (11/4 pints) chicken stock 1 tablespoon brine from the lime
1 teaspoon nam prig
2 teaspoon magic paste 6 fresh basil leaves, shredded sweet soy sauce

How to cook:
1. Separate the duck drumsticks from the thighs. Slash the flesh.
2. Bring the stock to the simmer in a 3.5 litre saucepan.
3. Add the duck, and everything except the basil and the soy. Simmer for
20 minutes.
4. Add the basil. Season to taste with the soy sauce. Simmer for a few
more minutes.
5. Serve with the duck still on the bone.

KHAO TOM KAI (Rice Soup with Egg)

SERVES: 4

Ingredients
1 lemon grass stalk, cut to a tassel
2.5cm cube of ginger, shredded
2 chicken or duck eggs
2 tablespoons chopped spring onion leaves
2 tablespoons chopped basil leaves
1 to 3 red chillies, chopped
fish sauce to taste
75g (23/40Z ) jasmine or long grained rice
700ml (11/4 pints) chicken stock
1 tablespoon magic paste
1 teaspoon shrimp paste
1 teaspoon chilli jam

Method
1. Immerse the rice in ample cold water for about 10 minutes.
2. During this time bring the stock to the simmer in a 2.25 litre
saucepan. Add the pastes, chilli jam, lemon grass, and ginger.
3. Rinse the rice several times, until the water runs more or less clear.
4. Add the rice to the soup. Stir until it is swirling around (to prevent it
sticking to the bottom of the pan).
5. Simmer for about 10 minutes.
6. Put the eggs into the soup and as the yolks start to set, break them, but
don't whisk or stir vigorously. Simmer until the rice is completely tender.
7. Add the leaves and chillies and season with the fish sauce, then ,serve hot.

Boiled Mackerel Steak Recipe

INGREDIENTS:
500 grams one-half-inch thick Spanish mackerel steak
1 tbsp chopped coriander root
5 garlic cloves
1 tsp sugar
2 tsp salt

2 tsp sweet dark soy sauce
1 tbsp lime juice
2 cups water
1 tbsp cooking oil

PREPARATION:
1. Dry the mackerel steak by wiping with absorbent paper, and then rub all surfaces with lime juice.

2. Pound the coriander root and garlic until finely ground.

3. In a wok, stir fry the pounded coriander root and garlic until fragrant, add the mackerel steak, fry until the flesh starts to shrink, and then add the soy sauce, salt, and sugar.

4. Transfer the contents of the wok to a pot, add the water, and simmer over low heat until the fish is tender and has absorbed the flavors of the soup.

5. Dip out onto a serving bowl, sprinkle with the coriander leaves.

Boiled Stuffed Bitter Gourd Recipe

INGREDIENTS:
2 Chinese bitter gourds
200 grams white prawns
200 grams pork
1 1/2 tbsp fish sauce
11/2 cups soup stock or water

PREPARATION:
1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork

2. Wash the prawn and shell them ; only the meat is used.

3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.

4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

Chicken Panang Curry

Ingredients:

1 skinless & boneless chicken breast (cut into small cubes)
1 tablespoon oil
2-3 tablespoons Panang curry paste (depends how strong or spicy you like your curry)
1/2 cup coconut milk
1/4 cup water
1 teaspoon sugar
1 tablespoon fish sauce
1/2 cup frozen green peas
4-6 kaffir lime leaves (slightly bruised)

Method:

Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, water and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.

Cook’s Note:

You can use beef instead of chicken.

Beef Massaman Curry

(Serves 4)

The massaman curry takes 2 hours to cook but don’t let this deter you. It’s worth the wait and since there’s not much effort in the preparation, all you have to do is be patient. Although, this may be hard when the intoxicating aromas of this beef massaman curry fill up your kitchen!

Ingredients:

800 grams of cubed chuck beef or stewing beef
3 tbs of massaman curry paste (Namjai brand)
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions, peeled
2 cans of coconut milk
1 cup of water
2 1/2 tbs fish sauce
5 new potatoes, peeled and halved
1- 2 tamarind pods (can be substituted with 1/2 tbs of tamarind paste)
2 tbs of palm sugar (can be substituted with brown sugar)
4 tbs of unsalted, roasted peanuts
2 tbs of peanut oil
A handful of fresh Thai basil leaves

Method:

1. Coat beef in 1 tablespoon of peanut oil and massaman curry paste. Stir well to coat and set aside.
2. In a large pot, heat remaining oil over a medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
3. Add the curry-coated beef and brown for 1-2 minutes. Stir the beef well to coat it in the spices.
4. Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours.
5. After this time, add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.
6. Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
7. Meanwhile, prepare the tamarind juice. If you’re using fresh tamarind, peel the fruit out of the pod. Place the fruit and seeds in 2 tablespoons of warm water and use your fingers to rub the pulp off the seeds into the water. The water will become brown and pulpy — this is tamarind juice. Discard the seeds.
8. Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar, tamarind juice and remaining basil. Stir well and serve the beef massaman curry with Jasmine rice.

Steamed Rice

1 1/2 cups of jasmine rice
Scant 3 cups of water

Method:

1. If you’re using a rice cooker than you probably don’t need instructions. If you’re cooking rice on the stove, then wash rice thoroughly under cold water and place it in a saucepan. Add water and bring to the boil, stirring occasionally. Cover and turn heat down low.
2. Cook for about 10-12 minutes. Serve.

Thai Vege Soup

Ingredients
1 Orange Pepper
1/2 Tbs. Sea Salt
3 Carrots
3/4 Cup Cashews
4 Radishes
2 Cups warm water
1 Tbs. Curry Powder
3/4 Cup Almond Milk
1 Tbs. Nama shoyu
1 Tbs. Agave
1/2 Tbs. Jalapeño pepper
1/8 cup green onions

Add everything to a Vita Mix Blender and blend until blended.

Carmella's Notes: I didn't have cashews so I used part young coconut and macadamia nuts. I also replaced the jalapeño with cayenne, and topped the soup with fresh chives and cilantro. Yummy!

Thai chicken dumpling soup

Cook quickly and serve immediately with fragrant kaffir lime leaves and chilli.

Ingredients:

350g chicken mince
1/3 cup tinned bamboo shoots, drained, finely chopped
2 tsp freshly grated ginger
1 long red chilli, deseeded, finely chopped, plus extra sliced chilli to garnish
2 tbsp freshly chopped coriander, plus coriander leaves, to serve
1 1/2 tbs fish sauce
2 tbsp cornflour
1 tbsp red curry paste
800ml chicken stock
350ml coconut milk
2 kaffir lime leaves, plus shredded kaffir lime, to serve
3cm piece ginger, peeled, thinly sliced
1 tbsp lime juice
Sugar, to taste
1 bunch baby bok choy, trimmed

To make the dumplings:

Place the chicken mince, bamboo, ginger, chilli, coriander, 2 teaspoons of the fish sauce and corn flour in a large bowl. Using clean hands, mix all until well combined. Wet your hands and roll the mixture into small balls. Set aside.

Place the red curry paste in a large saucepan and cook stirring over a medium heat for 1-2 minutes or until fragrant. Add chicken stock, coconut milk, kaffir lime and ginger and bring to the boil. Reduce the heat to low, add the dumplings and simmer gently for 5 minutes or until just cooked through. Add remaining fish sauce, lime juice and sugar to taste. Add bok choy and remove from heat. Ladle into serving bowls and serve immediately garnished with coriander leaves, extra kaffir lime and chilli.

Serves 4

Thai red curry chicken soup

Ingredients

• 1 tblsp vegetable oil
• 1 onion, finely sliced
• 1 /2 cup Thai red curry paste
• 1 red capsicum, finely chopped
• 1kg chicken thigh fillets, finely chopped
• 1 litre (4 cups) chicken stock
• 200g green beans, chopped
• 400ml can light coconut cream
• 410g can baby corn, drained
• 1 tblsp fish sauce
• Fresh herbs, to garnish

1. Heat oil in a large stockpot. Add onion. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring over medium heat, for about 1 minute, or until fragrant.

2. Add capsicum, chicken and stock. Bring to boil then simmer, uncovered, for about 10 minutes, or until chicken is cooked through.
3. Add beans and light coconut cream. Bring to boil. Simmer, uncovered, for about 5 minutes, or until beans are tender. Add corn and fish sauce. Simmer soup for a further 1 minute.
4. Garnish with fresh herbs. Serve.

To freeze: Divide soup among several small containers and refrigerate until cold. Transfer to a freezer-safe container or containers. Seal, label and date. Freeze for up to two months.

To serve: Defrost soup in a container in refrigerator overnight, then reheat in large saucepan. Garnish and serve.

Thai Spicy Mixed Vegetable Soup with Prawns

Ingredients

350 grams prawns, cleaned, shelled, and deveined

1 cup babycorn, sliced

1 cup any fresh vegetables, cut into well pieces

1/2 cup sweet basil leaves

4 cups vegetable stock or water

Ingredients : Spice Mixture
12 pepper corns

12 shallots

1 tablespoon shrimp paste

1/2 cup dried shrimp

2 tablespoon fish sauce

Preparations
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.

3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.

4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.

5. Transfer to a serving bowl and serve immediately with hot steamed rice.

Chicken coconut soup. (Tom Kha Kai )

A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torm insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same

Recipe:

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion onlym, cut into 1-in (2.5-cm) lemghts and cruhed
5 fresh kaffir lime leave (bai ma -grood), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leave (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

Refer: chicken coconut soup (tom kha kai)

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 a
culmination of grand flavors and divine tastes. Green curry paste
can be used in the preparation of pork, chicken or seafood as well

Ingredients:

1/2 lb. chicken breast tender, cut into bite-sized chunks
2 tbs. green curry paste, Mae Ploy brand
1 cup coconut milk, Mae Ploy brand
1 cup bamboo shoot, Buddha brand
3 kaffir lime leaves, split and thinly sliced
2 mini peppers, sliced
1/4 cup Thai basil leaves
1 ts. fish sauce
1 tbs. palm sugar
1 tbs. vegetable oil

Method:

1. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces.
2. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
3. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.
4. Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.
5. Add the basil, stir and remove from the heat.

Refer:Thai green curry with chicken

Tom Yam Kung

Ingredients

1. 7 large spiny-clawed prawns,

2. 2 lemon grass stem, cut into 2 inch,

3. 2-3 kaffir lime leaves, cut into pieces,

4. 1 galangal, cut into pieces,

5. 6-7 crushed hot chilies,

6. 4-5 table spoons lime juice,

7. 2-3 table spoons fish sauce,

8. 1 table spoons sugar.

9. 3 cups soup stock.

10. coriander leaves

How to cook :

1. Shell and devein the prawns, clean and wash the prawns, and allow to drain.

2. Heat the stock in a pot. When it is boiling, put in the lemon grass, galangal and then the prawns.

3. Mix with the fish sauce, chillies, sugar and limon juice. Then, add the kaffir lime leaves remove from the, and garnish on top with coriander leaves.

4. Serve immediately.

Refer : Tom Yam Kung

Thai Comfort Food

Sawaddee Ka,

Welcome to my Thai Comfort Food blog. Here you will learn about to cook Thai Food and tips on how to cook Thai Food. I Most of Thai food has herb as the ingredient. That means why Thai Food becoming famous nowadays. People are interested in their health.

Please check out Thai Comforf Food and let’s cook