This is probably one of the simplest Thai dishes to make, with Halloween coming and you will think what should i do with the pumpkin after the Halloween day. try this recipe.
Ingredients
- 3 cup Pumpkin
- 70 gems pork mince
- 2 tbsp. Thai yellow curry paste
- 1 cup coconut milk
- 1 cup water
- 1 tbsp. sugar
- 2 garlic cloves
- 2 tbsp. oil
Preparation
- Clean and chop-Pumpkin into a bite size pieces
- Put oil-into a pan over medium heat, chop the garlic add to the oil and fry a few seconds
- Add curry paste coconut milk, stir it until the curry is mixed with coconut
- Roll a pieces of the pork mince into a small ball and add to the pan
- Add the sugar , soy sauce and water and fry till the pumpkin is cook
- serve with rice
Category: Stir-fried
Tags: 1 Tbsp, Bite Size Pieces, Cup Coconut Milk, Cup Pumpkin, Cup Water, curry paste, Fried Pumpkin, garlic, Garlic Cloves, Gems, Halloween, Halloween Day, Medium Heat, pork, pumpkin, Recipe Ingredients, Soy Sauce, Thai Dishes, Thai Yellow Leave a Comment
Thits delicious thai treat make a great party. Is a classic thai snack with shrimp, crap or meat as the main ingredient (turkey or roasted chicken can also be substituted) Can be put together ahead of the time if you are planning on having company.
Ingredients
- 30 spring roll sheet cutted, 5 inch diameter
- 1 cup ground prawn
- 1/2 cup ground pork
- 1/4 cup small chunks yam bean tuber
- 1 tbsp. finely pounded coriander root
- 1 tbsp. finely garlic
- 1/4 tsp. ground pepper
- 1 tsp. salt
- 1/4 cooking oil for stir frying
- 4 cup cooking oil for deep frying
- 1/2 sweet sauce
Preparation
- Mix the shrimp and pork together with all ingredients , except spring roll sheet and chopped garlic
- Heat the oil for stir fry in a wok. when hot, put in the chopped garlic, saute until fragrant, and the put in the filling mixture from step1 and stir fry until done
- On each the spring roll sheets, place 1 tbsp. of the filling and then fold up the sheet to enclose as in a bag. Tit the bag closed with a strip of any kind vegetable stalk, made by scalding the stalks in a boiling water and then dividing the stalks into strips. the bag should fit tightly around the filling. Trim the excess spring roll sheet and vegetable stem with scissors to make the bag attractive
- Heat the 4 cup of oil in a deep wok, when hot , deep fry the bag until golden; then remove from the wok, drain, and serve with a sweet sauce.
Category: Appetizers dishes, snack
Tags: 1 Tbsp, Boiling Water, Chopped Garlic, Chunks, Cooking Oil, Coriander Root, Deep Fry, Ground Pepper, Ground Pork, Main Ingredient, meat, Roasted Chicken, Roll Sheets, shrimp, Spring Roll, Stalks, Step1, Stir Fry, Sweet Sauce, Tsp, Wok Leave a Comment
Been a couple day that i did not put the recipe on the the web page, this week i has a cranky baby all week but anyway today i would like to chair how to prepare the rice if you been steam it and has left a lots because you will think what should i do in the next day. try this
Ingredients
- 2 1/2 cup cook rice
- 200 gram ground pork
- 1/2 holy basil leaves
- 1 red and green spur chili
- 3 yellow spur chillies
- 1tsp.sugar
- 1 tbsp. garlic
- 1 tsp. fish sauce
- 3 tbsp cooking oil
- 1/2 cup oil (for fry the basil leaves)
- 1 boiled salt egg(optional), shelled and cut in pieces
Preparation
- Heat the 1/2 cup of oil in wok. when hot, put in basil leaves, fry until crisp, remove from the oil, and set aside to drain.
- Pound the yellow chillies and garlic together until well ground. cut the red and green chili diagonally into thin slices,
- Heat the 3 tbsp. of oil in a wok. when hot, stir fry the yellow chillies-garlic mixture until fragrant, then,put in the pork and stir fry, seasoning with the fish sauce and sugar, next add the rice and continue stir frying.
- When the rice is about done, add the sliced red and green chillies and mix thoroughly.
- Place the fried basil leaves on place, dip the rice onto basil leaves. serve with salt egg.
Category: thai rice dish
Tags: 1 Tbsp, Chillies, Cook Rice, Cooking Oil, Cranky Baby, Cup Oil, egg, garlic, Garlic Mixture, Green Chili, Green Spur, Ground Pork, Holy Basil, Phrao, pork, Pork Fried Rice, rice, Spicy Pork, Stir Fry, Thin Slices, Tsp Fish Sauce, Wok Leave a Comment
Thai yellow curry is so versatile, you will want to try it with a variety of meat , seafood, noodle and soup recipes. This fragrant yellow curry paste make thai food easy to cook, and quick as well, especially if you make the paste ahead of the time and keep it on hand in refrigerator.
INGREDIENTS
- 3 dried chillies, seeds removed, soaked in water
- 5 broiled shallots
- 10 broiled garlic cloves
- 1 tsp. sliced galangal
- 1 tsp. lemon grass
- 1 tsp. broiled ginger
- 1 tbsp. roiled coriander seeds
- 1 tsp. roasted comin seeds
- 2 tsp. curry powder
- 1 tsp. salt
- 1 tsp. shrimp paste
pound or blend all ingredient until ground.
Category: curry paste
Tags: 1 Tbsp, Ahead, Coriander Seeds, curry paste, Curry Powder, garlic, Garlic Cloves, ginger, hearb, Ka, lemon grass, Nam Phrik, Refrigerator, shrimp paste, Soup Recipes, Thai Curry, Thai Food, Thai Yellow, Tsp, Yellow Curry Leave a Comment
