Red curry with roasted duck [Keang-Phed-Bhed-Yang]

Ingredients
1. Roasted duck only meat section cut into well piece 1 piece
2. Curry paste ready made 300 grams
3. Plum tomato took off stem 15 pieces
4. Zalacca wallichiana 3 pieces
5. Green-Red-Yellow chili cut diagonaally 5 pieces
6. Basil leave 1 cup
7. Kaffir lime leaves minced (possible to cut coarsely) 5 leaves
8. Fish sauce 2 tablespoons
9. Palm sugar 2 tablespoons10. Coconut milk ready made (500 grams) 2 box

Recipes of curry paste for fresh made

1. Big dried red chili deseeded, soaked 8-9 pieces

2. Galangal minced 1/2 teaspoon

3. Lemon grass minced 2 tablespoons

4. Red shallots minced 2 tablespoons

5. Garlic chopped 1 1/2 tablespoons

6. Kaffir skin minced 1 teaspoon

7. Cilantro seeds, cumin roasted 2 tablespoons

8. Shrimp paste grilled 1 teaspoon

9. Salt 1 teaspoon

Directions

1. Grind all curry recipes until well combined. Set aside.

2. Heat 1/2 box of coconut milk in the skillet and simmer until fatty cream. Add curry paste and stir-fry until aromatic.

3. Add the leftover coconut milk, boiling, add duck meats, add season with fish sauce and palm sugar.

4. Put tomato, zalacca wallichiana, green-red-yellow chili, kaffir leaves, basil leaves. Ready to serve.

Mackerel fish topped mild spice curry paste [Chu-Chi-Pla-Two]

Ingredients
1. Mackerel fish wiped, cut diagonally 3 pieces
2. Coconut milk 4 cups
3. Chili curry paste 1/4 cup
4. Palm sugar 2-3 tablespoons
5. Salt 1 teaspoon
6. Kaffir lime leaves minced 1 tablespoon
7. Red-Yellow chili cut diagonally

Chu-Chi curry paste recipes
1. Big size dried chili deseeded, soaked 60 grams
2. Red shallot minced 1 1/2 cups
3. Garlic minced 1/4 cup
4. Galanga minced 1 1/2 cups
5. Lemon grass minced 5 teaspoons
6. Shrimp paste 4 tablespoons
7. Salt 1 tablespoon

Directions
1. Grind curry ingredients finely.
2. Over heat stir fry 1 cup of coconut milk until oily cream, add prepared curry paste. Stir-fry until aromatic.
3. Add leftover coconut milk, add palm sugar and salt to taste. Wait until boiling, put fresh mackerel fish.
4. Put kaffir lime leaves and chili on well-cooked mackerel.

Chicken with ginger rice (ข้าวมันไก่)

Ingredients

haft breat chicken

2 cups jasmine rice

1/4 cup stick rice1 teaspoon sea salt

1 tablespoon oil

1 cup stock

1 tablespoon ginger root, chopped

1 teaspoon ginger root, finely chopped

Soup Ingredients

2 cups chicken stock

haft small winter melon, chopped 2 inches

1 teaspoon ground pepper

Dipping sauce ingredients

3 tablespoons black sweet soy sauce

1 tablespoon light soy sauce

1 tablespoon ginger root, finely sliced

3 hot chillies, finely asliced

1 tablespoon soybeans

1 teaspoon finely chopped garlic

1/2 tablespoon vinegar

For the garnish

Coriander leaves

1 cucumber, chopped

Preparations
put sea salt cover chicken and wait 15 minutes .In the boiling pot, pour water over chicken turn mediem heat.When boiling, reduce to low heat for 3o minute and remove bubbles.Lift chicken from a pot and save soup.

Mix jasmine rice and stick rice and rinse rice by running cold water over two or three times to cover and pouring the water out and leave 10 minutes.In saucepan, pour vegetable oil over low heat ,when heat fry chopped garlic until golden.Pour mix rice in pan, add chopped root ginger, salt and mix fry 3 minute.After that pour everythings in the pot add stock over mediem heat untill boil then turn to low heat untill rice is cook.

For dipping sauce put all ingredients and mix.

For soup,Pour soup we save from boiled chicken in pot over medium heat and add winter melon.Boil until winter melon solf .Add ground pepper before serveAfter everythings finish put rice in the plate and sliced chicken on rice.Garnish with cucumber and corian leaves and servr with chicken soup and dipping sauce

Thai Chicken and Coconut Milk Soup (Tom Kha Gai ต้มข่าไก่)

Tom kha gai is a hot sweet soup made withcoconut milk , lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) or tofu (tom ka taohoo) too. All follow a similar recipe.

Ingredients
1/2 cup chicken breast, cut into small chunks
1 cup coconut milk
1/2 cup mushrooms
1 lemon grass, four inch piece, cut into very thin
3 sliced galanga
l2 kaffir lime leaves, shredded


Seasoning sauce ingredients
3 tablespoons fishsauc
2 poons lime juice
3 - 5 hot chillies, crushed

Preparations

In a bioling pot, pour coconut milk over a medium heat. Add galangal and lemon grass untill boiling. Add mushrooms untill boiling for 3 minutes. Add chicken untill cooked. Add seasoning sauce, hot chillies, and kaffir lime leaves. Lift into a serving bolw with coriander leaves.

Thai Garlic and Pepper Shrimp (Goong Tod Kratiem Prik Thai กุ้งทอดกระเทียมพริกไทย)

INGREDIENTS

2 1/2 tablespoons vegetable oil1 tablespoon water
1 tablespoon each coriander root, garlic and pepper, finely pound
8 large fresh shrimp, peeled and deveined

Seasoning sauce ingredient

1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon light soy sauce

Preparations

Heat 1 tablespoon oil in a skillet over medium heat. Add coriander root, garlic, pepper and shrimp stir fly 3 minute. Add water and all seasoning sauce stir-fry for 3 minute. Serve warm

Thai Satay and Spicy Peanut sauce

Thai Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork.

Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed1 tablespoon chopped garlic
1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powerpinch turmeric powderas only a colorant, so very little!8 tablespoons coconut milk
3 tablespoons plam sugar

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestleThe ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 10” satay sticks, loosely folding them in half and piercing through the folded meat to forma loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

SpicyPeanut Sauce Ingredients

4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice
2-3 teaspoons palm sugar

Preparations

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

cucumber sauce Ingredients
4 tablespoons white vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chilies peppers, thinly sliced.

Preparations

Combine the ingredients, and leave to stand overnight.

Thai Chicken Green Curry (Gaeng Kiao Wan Gai แกงเขียวหวานไก่)

Ingredients

1 cup chicken
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots1 tsp. pepper
2 cloves garlic4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale

25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)

Preparations

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.However, it is different between fresh paste and packed paste. :)

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.

5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire.