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