Archive for the Category »Curries «

05
Sep
Beef curried in sweet peanut sauce (Pha-naeng neua)

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A very simple stir fry red curry with a fresh vegetables. this dish plus rice makes a complete meal of meat and vegetable (You can use any kind of meat )

Ingredients

  • 400 grams beef, cut into thin strips
  • 2 cup of coconutmilk
  • 1 thinly sliced red spur chilli
  • 1/2 cup ground roasted peanuts
  • 6 lime leaves, torn into pieces
  • 3 tbsp. sugar
  • 2 1/2 tbsp. fish sauce
  • 1/4 tsp. salt
  • 1/4 cup sweet basil
  • 3 tbsp. pha- naeng curry paste or red curry

Preparation

  1. Put 1 cup of coconutmilk over medium heat until some of the oil surfaces, add the curry paste and slowly bring to a boil, stirring constantly.
  2. Put in a beef strips and cook for 5 minutes, add 1 cup coconut milk. ( at this time you can add the vegetables that you like , like baby corn or green beans)
  3. Meanwhile in a bowl, mix the rest of the ingredients except for the lime leaves. Add this to the curried beef, stir well and simmer about 15 minutes. Add the lime leaves, sweet basil and remove from the heat.
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13
Aug
Chicken or beef curry (Kaeng ka-ri kai rue neua)

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This dish it very simple to make and really tasty meal, try it and see how you like it. enjoy!

Ingredients

  • 500 grams chicken or beef
  • 2 tbsp. ka-ri chilli paste ( available in asian store)
  • 3 peeled and boil small potatoes
  • 3 cup coconut milk
  • 2 tbsp. fried shallots
  • 1 tsp. salt

Preparation

  1. Cut meat 2 inch thick slices
  2. Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots adding the coconut cream in a small amounts. Then add the chicken or beef and cook while stirring. Spoon into a pot. Add the coconut milk, and salt. Cook the meat until it is tender, add potatoes.
  3. Remove from heat when done, dip into serving Bowl, and sprinkle with fried shallots. Serve with cucumber relish.

Cucumber relish

  1. Mix the 1/3 cup vinegar,2 tsp sugar, and 1 tsp.salt in a pot , bring to a boil, strain. and allow to cold.
  2. Slice the 4 cucumbers, 2 shallots, and 1 red spur chilli just before serving and add the vinegar mixture.
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23
Jul
Chicken green curry (Kaeng khiao wan kai)

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green chicken curry it favored dish from central Thailand. There are lots of spices and herbs in the curry but is good thing of cooking curry, you can make it spicy or not spicy. if you are one of the person that can not eat spicy, you just have to put less of the curry paste. In the old time these curry would be prepared by hand, Luckily today that not necessary, Local Asian supermarkets stock green curry paste all ready to use.

Ingredients

  • 300 grams chicken
  • 3 tbsp green curry paste
  • 1/2 eggplant, cut into bite-sized or sweet peas (You can use the bamboo shot is really work well with the green curry too.)
  • 1 cup coconut cream
  • 1 1/2 cup coconut milk
  • 1/4 cup sweet basil
  • 2 kaffir lime leaves
  • 1tbsp. sugar
  • 1 1/2 tbsp. fish sauce
  • 1 tbsp. cooking oil
  • 1 shreddedred spur chilli for garnish

Preparation

  1. Cut the chicken in the long, thin slices, mix 1/2 tsp. salt, and fry until dry.
  2. Fry chilli paste with oil until fragrant, reduce heat, add coconut cream a little at a time, and cook with stirring until coconut cream begins to have an oily sheen
  3. Add the chicken and torn kaffir lime leaves and cook a short time, then dip the curry into a pot. add the coconut milk and the sugar and fish sauce, and heat. When boiling ,add the eggplant or peas. When boiling done, add the sweet basil and remove from heat. Garnish with chilli.
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28
Jun
Chicken bamboo shoots with red curry (Pork, Meat)

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Qucik and yemmy red curry ricipe from easy to find ingredients called” Kheng  nore maie kai”

  • 300 g  chicken breast or pork
  • 1 can shredded bamboo shoots
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 1/2 tbsp   thin soy sauce
  • 1 tbsp  sugar
  • 1/4 sweet basil leaves
  • 5 kaffir lime leaves

Preparation

  1. Wash chicken breast and pat dry cut into a small slices
  2. Pour 3 cups water in to the pot, bring to boil on hight heat, add shredded  bamboo shoots and let it boid for 15 minutes
  3. Drain, rinse in cold water set aside, then wash sweet basil, kaffir lime leaves and chillies, tear kaffir lime leave in hafe, remove central stem and slice chillies
  4. pour about 1/2 cup coconut milk in a pot, bring to boil on medium heat then add red curry paste stir until throughly mixed  and let it boil until some oil appear surface, stir constantly
  5. when coconut milk has an oily, add chicken, stir well until chicken is getting cook, add coconut milk about 2tbsp each time and about 3 time
  6. Add shredded babboo shoots, stir thorugtty  add remaining coconut milk season with thin soy sauce and sugar, bring it to boil,add basil and lime leave , sliced chillies, stir quickly and remove from the heat
  7. Spoon the curry in bowl and has rice along
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