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.

Chicken or beef curry (Kaeng ka-ri kai rue neua) is a post from: Cooking With Saichon

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

Chicken bamboo shoots with red curry (Pork, Meat) is a post from: Cooking With Saichon

   Talk about Thai foods is widely know for being hot and spicy. almost all of the Thai food is cooked with basic ingredients such as garlic, chillies, lime leaf, lemon grass, fresh coriander leaf, fish sauce.

   Since rice is the staple food in Thailand. It is usually eaten at every male with soups, curries, fried vegetables and Nam phrik. in general, the basic ingredients of Nam phrik include shrimp paste, garlic, chili, ferment fish sauce.

    Another common seasoning in Thai food include garlic, blackpepper, ground peanut, tamarind juice, ginger, coconut milk.

    Meanwhile, the basic characteristic taste of Thai food in different part of country can be described in different ways. In the central region, food is hot, salty, sweet and sour. In north food is mild or hot, salty and sour but never sweet. Sticky rice is served with boiled vegetables. Nam Phrik oong and soup, curries. The northis also well-know how to do sausage call”Naem”  Which consists of fermented minced pork. It had sour. Food northeast is hot, salty and sour flavor. There favourite food include papaya salad (SOM TAM), sour chopped meat salad. People use a lot of condiments but not many spices. Their males generally consists of sticky rice and Nam Phrik pla raa  accompanied by a lot of vegetables including those found growing wild. On the another hand food  in South  is renowned for being very  hot salty and sour-tasting, curries are popular and made  with a lot of spices and condiments. Generally southern people eat a little meat.

  The major portion of Thai foodis decribed as being spiced and chilli, hot. ,itcurrentlly enjoys worldwilde popularity. especially the TOM YOM KUNG, Auniquely piquant prawn soap that is renowned for it simplicity, creativity and delicious taste. Above all, the tastes of thai cuisines canbe amended to suit individuat desire. By reducing the amount of chillies in certain dishes to lower the heat or increasing amountof lime juice to increase soures. Who have tried the thai food will never forget to order them again.

Introducing Thai food is a post from: Cooking With Saichon