Kaeng Mas Sa Man Kai

Mussaman Curry with Chicken

Ingredients : (For 4 Servings)
1.Vegetable oil 2 tbsp.
2.Chicken thighs with skin 1 lb.
3.Massaman curry paste 3 tbsp.
4.Coconut milk 2 1/2 cups
5.Pearl onions, peeled and cooked,10
6.Peeled potatoes quartered 5 oz.
7.Roasted peanuts 2 tbsp.
8.Bay leaves 3 leaves
9.Cardamon seeds 4
10.Cinnamon stick, roasted 1 stick
11.Sugar 3 - 4 tbsp.
12.Tamarind paste or pulp juice 2 tbsp.
13.Lime juice 2 tbsp.
14.Fish sauce 3 tbsp.

1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.
2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.
3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.
4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.
5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.

Tips :
This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.

Kaeng Khiao Wan Nuea

Green Beef Curry

Ingredients : (For 4 Serving) 
1.Vegetable oil 4 tbsp.
2.Coconut milk 2 cups or 16 fl.oz.
3.Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
4.Beef, sliced 1 1/2 lbs/ 24 oz.
5.Fish sauce 3 - 4 tbsp.
6.Granulated sugar 1 tbsp.
7.Sweet basil leaves, (bai horapha) 1/2 cup
8.Red spur chili peppers, sliced 4 – 6

1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spreadable. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced beef and stir. Bring the curry back to a boil and cook the beef until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basi leaves and garnish with red spur chili peppers.
4. Serve this dish with rice or spooned over cooked khanom chin, which is Thai spaghetti sold dry in a box under the name of nguan soon.

Tips :

Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Conseguently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar.

Credit :

http://www.thaicuisinerecipe.com/

THAI CUISINE

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand in Southeast Asia. Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter (optional).

Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Laos. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include jok, kway teow rad na, khao kha moo (also known as moo pa-loh) and khao mun gai.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia and New Zealand, some countries in Europe such as the United Kingdom, the Netherlands and Germany, as well as the United States, Canada and India.

 

Credit :
www.wikipedia.com

Tom Kha Kai

Chicken Soup with Coconut milk

Ingredients : (For 2 Serving)
1.2 Cups of chicken stock
2.¾ Cup of coconut milk
3.2 Pieces of pounded fresh Lemon grass
4.2 Slices of young galangal root
5.Piece of pounded Coriander root
6.Kaffir lime leaves 3 leaves
7.chicken breast 200 (7 oz.) grams
8.Sajor-caju mushroom 100 (3.5 oz.)
9.10-15 Pounded Bird's eye chilies (Can decrease as spicy as you can eat)
10.Fish sauce 2-3 tbsp.Lime juice 4-5 tbsp.
11.4 Fresh coriander leaves

1. Boil chicken stock in a pot, and add coconut milk wait until boil , add Lemon grass, galangal root, Young Coriander root, Kaffir lime leaves and salt.
2. Wait the stock boil 1-2 minutes, then add chicken breast and boil until done.
3. Add Sajor-caju mushroom and wait 1-2 minutes.
4. Seasoning with pounded Bird's eye chilies, fish sauce and lime juice as taste as you like.
5. Scatter over with coriander leaves and serve immediately

 

Tom Yam Goong

Thai Hot and Sour Soup with Prawns

Ingredients : (For 2 Serving)
1. Fresh peeled prawns 200 grams (7 oz.) (Can decrease as size of fresh prawns)
2. Straw mushroom 100 grams (3.5 oz.) (Slice 4 split.)
3. 2 Cups of water.
4. 2 Pieces of pounded fresh Lemon grass
5. 2 Slices of galangal root
6. Piece of pounded Coriander root
7. Kaffir lime leaves 3 leaves
8. 10-15 Pounded Bird's eye chilies (Can decrease as spicy as you can eat)
9. Fish sauce 5 tbsp.
10. Lime juice 5 tbsp.
11. 4 Fresh coriander leaves

1.Boil water in a pot, and add Lemon grass, galangal root, Coriander root and Kaffir lime leaves.
2.Wait the stock boil 1-2 minutes, then add straw mushroom and boil until done. (1-1.30 minute)
3.Add the fresh peeled prawns (Don’t stir) and wait until done.
4.Serve immediately in bowl and mix seasoning with pounded Bird's eye chilies, fish sauce and lime juice as taste as you like.
5.Scatter over with coriander leaves.